I am, but it's not helping enough. 10 minutes and my throat is back to rubbing itself raw from the constant need to swallow.

Ouch. :/ If I have some at home I'd try sipping elderflower and sage tea all day, alternating between them. Also honey water, spoonfuls of ginger in honey (chop 'em up and leave them in a jar until the honey melts), alternatively garlic or onions in ditto.

And to cure the underlying thing: as much C or D-vitamin as possible. A new dose every hour or two to keep supporting the immune system and hopefully the worst blows over.

I hear tea on elderberries is even better than the flowers, but they're a little poisonous unboiled, so best really know what you're doing if you try those.

Also this is great btw. Also netipots. If you get a headstart.

Had some hotpot for my 8 year anniversary. Not the best picture, but great food.

It does look great! Nice.

Tonights dinner was so good.

A side salad with lettuce, cherry tomatoes, onion, walnuts and Italian dressing. A baked potato with butter. Chicken marinaded in honey mustard, teriyaki sauce and hot sauce. Pinot grigio to drink. French bread with butter on the side.

Am I supposed to join this club before I post?

Whatever, like to bake and eat ... heh.

Here is some chicken fajitas I done in a pan.

Serve with salsa, in a wrap. Hot sauce optional.

For seasoning I use chili powder, black pepper, salt flakes, smoked paprika, cumin (ground normally or grind my own), oregano and a smoke seasoning I have. You could use liquid smoke or something to give that hickory type kick.

I apply the seasonings to meat and peppers after coating them with oil and also a dash of soy sauce. This helps seasoning to stick and soak in. I cook them in the oven on med-high and douse with honey halfway through. Onions done separately in a pan, with salt to sweat them once they're sautéed.

At the end I cut it and bung it all into the pan, then splash with lime juice to activate the spice.

Now you can do fajitas like a boss.

This is exactly how you join this club. Welcome! 😉🤤

This looks awesome too.

That seasoning thing... that seems like the thing you really need to get seasoned in. Nice.

Curious if you've been in the profession too? All hobby cooking?

Haha yes this is how I season most meals. I tend to mix all my herbs and spice in a little pot beforehand, lather the thing in oil and then sprinkle the seasonings over nice and evenly. The key then is balancing it all with the lime juice and honey, for the right level of sweetness.

Oh also that recipe works on bbq. In summer I do that, normally leave it to smoke for a while too.

Just hobby cooking but I do have a close friend in the profession who I have watched and learnt from. Generally though I just enjoy tasty food :D lots of experimenting, doesn't always turn out great.

Oh and cheers @Kiwi .. also that teriyaki from the other day looks real tasty. Any tutorial on making that anywhere? I have not tried before...

I figure you guys will know better than me. I have a chicken recipe that calls for olive oil. All I could find at the store is extra virgin olive oil. Is there a big difference? I hope it doesn't change how the dish tastes.

Extra virgin does generally taste more than regular oil. It's also not as good to use in cooking since it doesn't handle heat as well - works better for salads and cold food. Way more nutritious there since it's not heated/refined already.

Should still work here but yes, taste will probably differ.

Thanks for the reply. I'll just go light on the oil, then. The first serving will have to be an experiment.

Always lime and honey too?

Nice. I usually just broil stuff right over fire, but should try some more professional BBQ blends too. Just fish rolled in salt and herbs that way though: amazing.

That's the way to learn though. :) Picking up plenty from y'all in this thread.

Sounds good! All oils are different though so hopefully this one's alright.

In the case of Tex mex yes. I try to go by traditional ingredients. So in an Asian dish I will more likely use lemon or orange citrus and sugar. Lime is just what the Mexicans have.

Yeah BBQ generally simple is better. When I close the lid to smoke, I tend to move away from the heated area so it doesn't go too dry.

As for fish, I also do my salmon with a little dollop of butter then let that melt through.

Oh interesting. I'd have thought lime was an Asian flavor too. Goes great with wok dishes, mixed with sesame oil and spices. Lemon seems more Italian/European. Maybe just different regions though. As for orange I don't think I've ever used that in a dish... salmon with sauce on oranges is a specialty in Spain though. Not bad, but no favorite of mine.

Good to know. I tend to fry most things with either all butter or half/half butter/olive oil these days. Seems to be ideal to get both the surface color/crispness and the taste. Should probably try different things for different meals though...

Here ya go:

https://www.plainchicken.com/2019/07/awesome-sauce-chicken.html

Sometimes you just have to flex the sandwich making skills.

French bread, mayo, aoilo, mustard, lettuce, tomato, turkey & salami, pickles & sun chips on the side

Wonder how the post would handle something like this hmm...

It's all about the oil's smoke point. I've seen way too recipes that call for extra virgin olive oil for high heat cooking to place any value on what oil they say to use, plus I've started my fair share of kitchen fires by adding oil to a pan that's way too hot.

Best to use an oil with a higher smoke point than what you need. Peanut oil is my favorite for high heat cooking.

the who

That establishment which sends the mail? Or maybe you mean time travel/instant transportation as per sci-fi series with similar name may solve such issues hmm...

Oh damn what kind of stove do you have?! I usually heat up the pan as fast as possible but have yet to actually set anything on fire there. Doesn't seem like you ever get to that point with a normal stove.

Nice. Don't think I've ever tried that one. As far as I know coconut oil has the highest smoke point/health benefit correlation, but maybe some of the more professionally used varieties aren't bad either...

And coconut's not that fun to use. Very neutral. Doesn't give much of either taste or color, just really takes the heat without going all carcinogenic.

Usually it was at the bar I worked at, doubled as a bartender/cook. One time I threw butter in a pan that was on a natural gas stove on high heat for a few minutes. Instant fire, made me giggle. I use to be bad for turning up the heat to high and walking away from the stove. The smells man, the smells.

Coconut is awesome for frying, especially since it has a long shelf life.

Avocado oil might interest you. Refined, it has an even higher smoke point.

Ah gas stove, I guess normal ones have some kind of overheating fail safe built in these days...

You're OK with the taste and texture it gives too though? Do you maybe mix it with other oils/butter/something to get it right?

Interesting, so many oils I've never tried there, wonder what mustard oil tastes like... and Safflower oil was pretty high too hmm...

I feel like I might not ever need to go so high that olive oil/butter isn't good enough for the everyday stuff, but deep frying: this could be handy.

some BBQ I had today. Pulled chicken w slaw + more slaw lol

Nice. :) Reminds me it's been a while since I made some of that kind of salad...

Have you ever tried kimchi? Or similar stuff?

Chocolate covered marshmallows 😌

no, what is that?