gfweb

Exactly! It seems to me that many vegan chefs are cooking philosophically, like they were at some hippie commune. Like t hey really do not know how to make a dish taste good.

I made them again tonight and needed an extra 15 minutes of 425 airfrying to get them browned-up

I think his travel channel stuff was his best. But I really don't want to watch it at the moment. Odd

That's what I did. Wings on rack in the pan. Wasn't messy. I also turned the wings once

Quite crispy, all the fat drained into the pan. The glaze, of course, decrisped them. The only mess was in the 1/4 sheet pan.

Breville air fryer wings 400F x 25 min no air then 10 min 425 air fryer Before and after saucing

If one had a checklist of things for a happy satisfying life, looking from the outside you'd think that AB would have had all the boxes checked.

Im thinking the bacon would be flabby if put in raw. Maybe precook it in the mold first. Or....Maybe a thick topping of crumbled candied bacon (and caramelized onion?).

Im sort of seeing the nameplate behind that guys head saying "rational" which makes combi ovens. But I couldn't find anything like this on eBay. I did find several smallish combis in the <$3000 range...

I have done this myself. Its what got me steamed up about combi ovens

There's a bunch of vollrath on amazon

Tell us about your combi oven

Sounds like a fake restaurant name is needed

Potato salad and wings

That makes some sense. And in ranges, the insulation on a commercial unit is less than a home range, so it requires clearance from cabinets that would be ugly in the average home.

Fatty asparagus?

Looking at all the varied stuff that they sell with their name on it, I'd think that some of it must be made for them.

My sense says that this has something to do with Volrath's suppliers who, perhaps, make a "non commercial" line as well. Perhaps Volrath has agreed to avoid competition with that. Otherwise, why would they care?

looks like an older version of this https://www.bluestarcooking.com/cooking/ovens/30-gas-wall-oven/ Note the similar design above and below the doors

I think I'd do a cure x 2 days then SV. Probably 140f X at least a day, maybe 2 and then sandwiches with augmented jus. Or treat like a beef short rib and braise x 3hrs with onions/carrot/tomato paste and red wine. Perhaps serve with spaetzle. I think I like plan B.

Chicken saltimboca, Mashed potatoes, sprout slaw cooked in bacon fat with onions and cranzins

how about Fish and Freedom Fries?

Braising short ribs makes a beautiful dish. Red wine...a little soy...onions... garlic...tbsp tomato paste....a hint of 5 spice or cinnamon.

The color of trout flesh is an interesting question. Native fish with orange flesh are sea-run rainbows i.e. Steelhead as Heidi said. They get the color from ocean crustaceans and shellfish. Otherwise fresh water trout are grey or white fleshed But apparently some fresh water farmed trout are fed a diet that gives orange flesh. Why I don't know. A knockoff salmon industry?

Every day looks like Moe's birthday, to me.