Alex

Yes, that's what I was wondering. As you know, there's a convection oven setting, which is what an air fryer does, so I'm told.

Article in the Atlantic

(Moved here from the air fryer cooking forum) So -- Someone a half-hour drive from me is selling a "rarely used" Instant Vortex Plus, the one with the rotisserie. They're asking $50, so I probably could offer $40. We sort of have the counter space for it, and I hate passing up a bargain, but I'm trying to figure out whether we'd actually use it enough to justify even the $40. We usually don't eat frozen convenience foods, except for Amy's pizza. We might occasionally use the rotisserie for a small chicken. We roast vegetables regularly. Our friend who has the same model said she uses hers to toast bagels. (!) Our GE gas stove has an air fryer setting, although of course it's a much bigger space. We also have a full-sized Breville toaster oven but w/o a separate air fryer setting. Thoughts? Questions?

From the September 2 New Yorker, my kind of humor:

I've used Kohuko Rose for several years now, buying when it's on sale at Zingerman's. (It's out of stock now.)

So -- Someone locally (well, a half-hour drive from me) is selling a "rarely used" Instant Vortex Plus, the one with the rotisserie. They're asking $50, so I probably could offer $40. We sort of have the counter space for it, and I hate passing up a bargain, but I'm trying to figure out whether we'd actually use it enough to justify getting it. We usually don't eat frozen convenience foods, except for Amy's pizza. We might occasionally use the rotisserie for a small chicken. We roast vegetables regularly. Our friend who has the same model said she uses hers to toast bagels. (!) Our GE gas stove has an air fryer setting, although of course it's a much bigger space. We also have a full-sized Breville toaster oven but w/o a separate air fryer setting. Thoughts? Questions?

Our library system has four on order; I just reserved a copy.

I have no words. At least there's an ocean between it and us, for now. I wonder if there's time for Customs & Border Protection to add it to the banned items list. At first I thought the article was lifted from The Onion or similar, but, sadly, no. Does any UK-based eG'er want to take one for the team?

Found on Etsy

Thanks, Yvette. Unfortunately, we were too involved with eating and drinking and talking, so I'm afraid it'll be up to your imagination...

I seldom, if ever, post in this topic, but I'm proud of the menu we concocted for tonight's gluten-free dinner with two good friends. Ham and Swiss La Quercia Coppa Americano, Mrs. Dog’s mustard, Simple Mills almond crackers Meyer lemon French 75 Caprese salad Buffalo milk mozzarella, local + our tomatoes, our basil, Roi olive oil, Maldon sea salt Marcella bean salad Smoked salmon, local zucchini, local Paula Red apples, our chive blossoms, our parsley, toasted almond slivers Fennel pollen vinaigrette, garlic oil Greywacke Sauvignon Blanc 2023 (Marlborough, New Zealand) Tawse Riesling Icewine 2013 (Niagara Peninsula VQA, Canada) [We were too full, sad to say. Once was a time...] Pawpaw cheesecake Simple Mills pecan cookie + Costco pistachio crust Michigan honey-lavender ice cream

Right. The implication, though, was to start green vegetables (except green potatoes, which you should toss ^_^) in boiling water.

By a pleasant coincidence, Ottolenghi chimes in:

Yes, this

I always oven roast at 400F, wrapped in foil (the beets, not me). Rinse, dry, rub with avocado or grapeseed oil, wrap. After they're done and have cooled a bit, they're easy to peel by rubbing with paper towels.

I'm still winnowing our collection. This includes three oversized books that are selling for $20-25 on Amazon. If you're interested in any or all of them, make me a reasonable offer; I'll then let you know the cost of media mail shipping. Culinaria Spain Aromas of Aleppo: The Legendary Cuisine of Syrian Jews, by Poopa Dweck Ad Hoc at Home, by Thomas Keller. There also are five books that are on Amazon for $3-6, so I'd sell them here for a couple of bucks plus shipping. I'd also be glad to include one or two of them gratis if you buy one of the three above. My New Orleans, The Cookbook, by John Besh Real Stew, by Clifford Wright Cooking with the New American Chefs, by Ellen Brown (a fun nostalgia trip to 1985) The Cancer-Fighting Kitchen, by Rebecca Katz (surprisingly good recipes) The World in a Skillet, by Christopher Kimball

Vitacost has both the organic and non-organic in stock, in both brown and white. Right now, with the discount code that they give you on the website, it's 30% off, so $5.94 for 2# of white, $6.57 for brown. You get free shipping at $49 after discounts. Rakuten always has at least a 3% rebate for Vitacost, occasionally as much as 15%.

I've never cooked orecchiette, but I'm all ears about what folks have to say about this problem. I'm wondering how much and how vigorously you stirred it as it was cooking. Perhaps orecchiette needs more than the usual amount.

Buy the good electric hand mixer. You've earned the right to own technology that makes your life easier. Which one do you have in mind? For lower cost, Consumer Reports likes this Hamilton Beach. And Amazon has a great discount now on this KitchenAid model (eG-friendly Amazon.com link).

Full story

Perhaps a dilute bleach solution -- 1 T in 1 c of water? Let it sit for a few minutes, then rinse. I'm assuming it'll be OK for hard plastic, but I'm not an expert. Could the problem possibly not be the box? Something about the weather, maybe? Or there's just more of the offending mold spores in the house? Again, I'm not an expert (but I play one on TV).

According to Professor Google, this is the only time "lasagna" and "anomaly" have appeared together on a web page—and I couldn't think of a better example. The sordid story

War is Peace. Freedom is Slavery. Ignorance is Strength. Boneless is Skeletal.

Stock (unroasted), then remove the meat (it's easy to get rid of the veins, etc.) and make a big, big batch of chicken salad. My current favorite ingredients are toasted almond batons (for lack of a better word) and unsweetened dried cherries. Celery is good, too, if you can locate a non-bitter one. Dressing is mayo (Duke's nowadays), Dijon mustard (Maille), and dried dill.

How about a gift chicken? Wait, they don't have any teeth. Never mind.