It has been an interesting week as far as household goods go. We prefer to cook with gas, on account of it being easier to control than electricity. These days we have to contend with idiot regulations that stipulate one cannot own a cooker with gas burners, grill, and oven. One must choose either a gas grill OR a gas oven to go with a gas cook top. So we elected to have a gas oven.
We don’t have household gas mains in our part of town, so we use bottled gas. And it appears some bottled gas is not as equal as other bottled gas. Before Christmas, being in somewhat of a hurry, and having 5 9kg bottles to refill, we bought ‘swap and go’ gas instead of waiting an hour or more to get them refilled. For those who don’t know, swap and go allows you to swap your empty gas bottle for a filled one for just the price of the gas. It’s also a good way of getting rid of your “soon to be” ten year old bottles that then need re-certifying.
When the oven started to play up, we called the gas fitters. We were informed that swap and go gas is not of the highest quality – although it’s fine for barbecues. Apparently our law makers, (yet to find out if it was State or Federal, suspect Federal), a few years ago passed a law that stated that bottled gas only needed to contain 51% gas or phrased another way, must contain at least 51% gas. We don’t know what the other (possibly) 49% is made up of but oil of some description is certainly part of it. Anyway the gas fitter explained that this “other” component of the gas cylinder’s content, (let’s call it gunk) will clog up your regulator and in particular the jets in the oven which although still working will reduce the pressure and result in less heat.
There you go. Lesson learnt, but only after the lasagne came out of the oven at the same temperature it went in. Thank goodness we have an outside oven/bbq. Needless to say, a late dinner ensued.
So we resurrected an idea we’d had for a time. Why not try an air fryer? We did some homework and decided upon a not very expensive model with good reviews. You know the old saying, you get what you pay for? It’s not always true – you can often get a better deal by shopping around – but there are times when, yeah, it might have been wiser to shell out a little more. Anyway there were a heap of these things, all the same model, with prices from $110 to $299, so we took the $110 one and paid for delivery. Many others offer “free shipping”.
It wasn’t so much the unit’s performance. When it comes down to it, they all do the same thing – super heat air and circulate it quickly around the food to cook it with a minimum of oils or fats. But there are differences in the design of the oven. The one we bought looks a bit like a UFO, with a stainless steel removable tub. It said it came ‘with accessories’ but didn’t nominate which ones, so we ended up with less ‘accessories’ than the slightly more expensive units, some of which also had a non-stick tub. The one we bought was the same as the unit in this link – but we didn’t get the four items on the left (oil spray bottle, two flat plates, and the sort-of rotisserie thingy).
Hey ho. I had decided that we would try cooking a chook using a rotisserie provided with the oven. The (very meagre) instructions said that a whole chicken (and chopped roast potatoes, pumpkin, and carrot) would take 15 minutes at 250 degrees. After working out how to turn the bloody thing on (not explained in the Chinese Engrish) we gave it a whirl. Pun intended. We didn’t think the chicken would be cooked in 15 minutes and we weren’t disappointed. Apart from that, the prongs to keep the chicken on the rotisserie were a bit dinky. The chook slid down the pole to one end of the device and stopped turning – fortunately the cycle finished before we ended up with burnt on one side. The vegies weren’t cooked, either. We took the chook off the rotisserie and placed it in the tub with the veg and gave it another 20 at 220. Then we turned the chook over and gave it a final 15. By this time the green veg (on the stove top inside) was over cooked. But the chicken was lovely and moist.
Even after all that time the chicken could have used a little more cooking – it was still a bit pink at the joints. But that’s trial and error, isn’t it? And the oven was very easy to clean.
Apart from that, I have been watching the train-wreck that is America with growing trepidation. And I know it’s not just me. The highly respected New Yorker has an extinguished flame of liberty on its cover and Der Spiegel caused uproar with that highly evocative cover of somebody vaguely resembling Trump holding up the cut-off head of Liberty. There has been a rash of videos from many European countries urging Mister Trump to – sure, have America first – but what about us for second? I’m proud to say the Dutch started it. Many countries have joined in, but I think the best is Germany’s entry. (You’ll find the others listed on the Youtube page.) I don’t recall ever seeing a country’s leader lampooned quite so severely in his own country, and outside.
Meanwhile in Washington Trump has surrounded himself with a cabal of billionaires who know bugger all about the portfolios they have been given. The legislature’s descent into right wing Christian fundamentalist ideology is breathtaking.
On the other side of the world in Moscow several people who were suspected of being complicit in the West finding out about Russian hacking in the US election, have allegedly ‘disappeared’, and it seems one of Putin’s rivals has succumbed to mysterious poisoning. What’s the bet Putin will take over Eastern Ukraine any minute now?
And on that happy note, a few photos that have been artified by Photoshop.