gfweb

I put a 1/4 sheet pan under the frying basket. Doesn't get real dirty, but easy to clean. Haven't felt the outside. Probably gets toasty. I flip most foods...except breaded ones. Do I need to flip? Dunno.

New air fryer will mean new times and temps. Something to be said for another like unit. Havingsaid that , Breville Smart Oven Air is one great unit.

Important to note that "irreproducible doesn't mean fake study. And exactly right about negative studies being hard to publish @blue_dolphin

It's rare to repeat other researchers studies...costs time and money. Even without cheating, a researcher can take an optimistic view of his findings...over interpret them...and draw wrong conclusions. The PR dept of the journal puts out a press release and The press jumps on new stuff and presents it uncritically. Even honest studies are often not easily reproduced. IIRC a big German pharma tried to replicate a few key studies published by others and failed.

There are settings for heat blending and regular blending. I infer the element, but couldnt find specific mention of it.

Saute the spam in terriyaki, use the can as a mold for the rice...wrap with nori and drizzle w soy

Spam makes great musubi.

The peanut butter part is on you. Now if it were liverwurst....

Plastic ties are clever. But do make nooks for dirt/food etc to linger

Looks like its more a heating Ninja-type blender than a full thermomix. Still useful though

I keep looking at the price. It helps to quell the yearning. And who has extra counter space?????

And there are foods that should not be ranched. Like pizza. But there's a generation whose mothers gave them ranch to get them to eat a "healthy snack" who now think it's the universal condiment.

The original soup nazi! RIP

Ewww. Russets. Herve T has a fine book. But Lots of work to make Russets acceptable....rice, scrape, tamis. Heston Blumenthal likes Yukon golds. I like Heston

I compared riced vs traditionally mashed Yukon golds tonight. Each has virtues. Riced are smoother and accept the cream better. But they near the border of gumminess, like you get from food processor mashed. This is a classy restaurant product, but somehow lacking. Mashed incorporate the cream with difficulty, but taste ....cleaner...with no hint of gumminess. The best product was when I mixed mashed and riced 50:50 Thoughts?

The cookies are pretty hygroscopic. They soften with humidity. I keep them well sealed.

They go nicely with cream cheese too

Brilliant! They look just right...a few might be a touch over done. They are great cookies indeed.

What did you pay? Wiilams Sonoma has then for $1500

No spices?

They are! That was a local tragedy, wasn't it? Now you can get them everywhere but Acme who has Ivins as a house brand. Below is this year's first cookie harvest. Cookie photo is Ivins, because I ate all the Sweetzels already.

Of the two, Sweetzel's wafer is the winner by a head. Nothing wrong with Ivins at all though. A shame that @Holly Moore isn't around to give his thoughts. Here's a link to what seems to be a really (unbelievably) fair price in the webs https://www.pageneralstore.com/product/SweetzelsSpicedWaferBox/FallFavorites?utm_source=google&utm_medium=cpc&utm_campaign=shopping&gclid=Cj0KCQjw_vfcBRDJARIsAJafEnFOxKyuVOWFOQGJE7BXbk6vpnc6e1nHiMfedQRUHFS5Bhr_MTUd0sAaAv-vEALw_wcB

Nice write-up! I have to make that one myself. Thanks. Her cookies are a little pale though. They should be a deeper brown.

Seasonal in the same way that pumpkin pie only shows up around Thanksgiving and fruitcake around Christmas. Just tradition.

I think Food and Wine might be the survivor. More of a brand.