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Posts
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I'd say translucent is the stage before browning.
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Cowboy chef seems like a complete tool. Wonder if he was picked for drama potential. But, from what I understand, contestants are isolated after they pack their knives. No communication. I wonder what the contracts say.
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Exactly And the bell.
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and ringing your bell
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I'm surprised that AMZN cares about TJs. Might be a tough win as part of the cachet of TJ is that its TJ. They ring a bell and all that. On the other hand, TJ seems to have trouble keeping favorites on the shelves. The might be beaten here.
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Looks pretty good to me. I'd be satisfied.
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What do you coat the sesame chicken with? Flour or starch or a mixture?
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Other than aesthetics, which do matter, I have to strain to find a downside. Pro kitchens have cookware that looks pretty bad. I think Guy Fieri's people used to have dives buy a new set of pans prior to a visit. I suppose things might cook a little differently in a darkened pan. Like the effect of a shiny cookie pan vs a darkened one.
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The airfryer opens up some low fat options. You can do a credible chicken parm without deep frying etc. And if you tolerate a pat of butter at the end there are a lot of no fat meats (eg fish) that can taste nice if finished with butter. Spices like Spanish paprika will cover up a lack of fat too.
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Sweet potato starch appears in lots of asian fried recipes. I've used it and it makes for a sturdy fried coating...kind of like trisol
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My ramps patches are dwindled. I lost one when we cut down a big tree and the other has so few its pointless to harvest them. I wonder, would we value ramps so much if they were in the store every week all year? Ramps and paw paws are the only two hyper-seasonal foods we have in the Northeast.