gfweb

I've never used the self clean feature of my ovens. They look pretty clean to me....not sure why they don't get cruddy.

I'd say translucent is the stage before browning.

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.

Another consideration, the BS is pretty electronic-free. Fewer things to go bad

Still happy with my blue star 6 burner

Exactly And the bell.

and ringing your bell

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.

Looks pretty good to me. I'd be satisfied.

What do you coat the sesame chicken with? Flour or starch or a mixture?

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.

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.

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

Dorm rooms are bigger

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.