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Post by dianthus on Oct 11, 2015 18:00:51 GMT
Cut into even sized wedges , so about 3" long by halves or quarters depending on which end of the carrot.
Bring to boil in a pan of salted water, simmer for 3 or 4 minutes, then drain well and place on a baking tray, so one layer deep and with spaces to allow for roasting rather than overloaded so they then steam. Drizzle with a couple of tablespoon of oil, and toss them around to ensure good coverage.
Temp 160C for about 45 mins, turning them over, a couple of times through the cooking process.
Roasting enhances the flavours. |
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Post by roofgardener on Oct 11, 2015 18:20:05 GMT
I will most certainly try that !
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Post by daitheplant on Oct 11, 2015 18:33:17 GMT
Clean them, parboil them ( along with the spuds and parsnips) then shove them in the meat dish with the spuds and parsnips until they are really tender and "singed".  For the onions, just peel them and put in with the other roasting veg`,  when they are tender they are done.  |
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Post by dianthus on Oct 11, 2015 19:37:57 GMT
Roofy probably needs temperatures and times for cooking, as I doubt he is a regular roast dinner cook, Dai.
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Post by roofgardener on Oct 11, 2015 20:29:27 GMT
I may amaze you yet, dianthus. Roofgardener can cook. The method that daitheplant describes is actually a very traditional method of preparing meat and vetables. It harks back to the days of coal (or wood) powered ovens, where there was only one oven space, no hob (or with limited capabilities), and no individual gas burners. (and no gas). Everything (almost) was piled into one "pot", and cooked together, just as daitheplant describes. (and it remains a very sucessfull method. In modern England, with the national grids providing plentiful electricity and gas, this technique has somewhat fallen out of favour. We also discovered 'healthy eating', and tend to steam everything. (ideally in Swedish Mineral Water), rather than boiling it in fat. But then... daitheplant is in Wales.   |
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Post by dianthus on Oct 11, 2015 22:03:03 GMT
So am I, Roofy...... but he is a Monmouthshire lad and I come from the Garden of England  |
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Post by roofgardener on Oct 12, 2015 12:23:24 GMT
Wait... what... the Garden of England is in WALES ? I thought it was in Kent ??  I demand a refund !!!! (edit) - Oh.. wait.. I understand now. You are FROM Kent, but have emigrated to Wales ? |
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Post by daitheplant on Oct 12, 2015 18:22:14 GMT
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Post by roofgardener on Oct 12, 2015 18:47:16 GMT
Indeed daitheplant. After all, you can't allow just ANY old rabble in ! Wait... is that the sound of the News Teletype a tickity-ing away ? I do believe it is.
Plantopticon Temperature News
I've just got the temperature data from the last 24 hours. Remember, the aim is to keep the temperature between 15 degrees and 20 degrees for my delicate little onion seedlings. Too cold, and they stop growing. Too hot, and they burn up. Time is on the horizontal (X) axis, and temperature is on the vertical (Y) axis, starting at midnight (00:00) So how did we do ? Did we stay between 15 and 20 degrees ?   Hmmm.... some adjustment still required, methinks. And what on EARTH happened at 07:00 ? |
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Post by SueA on Oct 12, 2015 21:17:50 GMT
I can't remember if you've got a thermostat anywhere in your heating system in there Roofy but it sounds like you need something like that. The temperature always seems to fall around dawn, on my weather station when I get up around dawn in autumn/winter the record of the minimum temperature on it is almost always what it is at that time, the temperature falls throughout the night as the heat of the day radiates away & then a little after sunrise it gradually warms up again. You'll have to put a fan in there for when it's sunny!  |
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Post by dianthus on Oct 12, 2015 21:46:29 GMT
That's why I don't go home.... I can't afford to get back in again!  |
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Post by roofgardener on Oct 13, 2015 8:54:02 GMT
Yeah... I can't afford a proper thermostat system daitheplant. All I have is a timer switch to keep turning the heater wire on and off at different times. Oh the miseries of exile, dianthus. |
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Post by roofgardener on Oct 13, 2015 18:28:39 GMT
Plantopticon Temperature Update
Well, dear readers, I've now got the temperature logs for the first 18 hours of today (October 13th. ) Remember, the aim is to keep the temperature between 15 degrees and 20 degrees for my delicate little onion seedlings. Too cold, and they stop growing. Too hot, and they burn up. Time is on the horizontal (X) axis, and temperature is on the vertical (Y) axis, starting at midnight (00:00) on the 13th. October. So how did we do ? Did we stay between 15 and 20 degrees ? You may recall from my Earlier post that things wheren't going particularly well. The temperatures in the two Propagators where cycling between 12 degrees and 35 degrees... WAY beyond the desired parameters. So I adjusted the timer unit, and.....  So... it got TOO cold around 01:00.. but not as bad as before, and only for about an hour. And it got TOO warm around 11:00 - but not by much - and between two o' clock and three 0' clock... but again.. not by much. Curiously, the heating system was turned off during that period... not sure what to do about that, other than to open another ventilation vent in the Polytunnel. Nevertheless, I consider this a success !Trebles all round !  You may now applaud ! silence falls  Sheesh... tough audience Yeah... I know.. it's about plants, not electronic gimmickry and excel charts. But be happy for me; I've never tried any of this stuff before. I don't have the experience of knowing how hot or cold a cheap Polytunnel gets. Or how it effects onions seeds. But NEXT year, I WILL know ! "Bwa haaar haaaaaaar " |
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Post by dianthus on Oct 13, 2015 18:37:51 GMT
You tecchie youths.....
Looks like you are getting there Roofy |
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Post by roofgardener on Oct 13, 2015 18:41:05 GMT
"youths" ? I'm fifty-something If I was a 'youth', then the charts would be in colour ... but I appreciate your vote of confidence, dianthus. Now... will the seedLings actuallY GROW ? |
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For the onions, just peel them and put in with the other roasting veg`, 
when they are tender they are done. 
