gfweb

a little lighter would be a good thing

I think they have been frozen (like most of the sushi we eat)

I've made small quantities of charcoal by wrapping fruit wood in foil and roasting on a hotplate. Takes 30 minutes.

SV shrimp with pimenton, garlic, butter and sherry vinegar. 15 min 139 F. A tasty tapas-ish thing.

Roughly 12x12x21. Takes a 1/4 sheet pan easily. Bet I could get 8 latkes in it. Breville Smart Oven Air. It does lots of things but it isn't cheap.

Clearly you need a second unit!

Did he last long at Tavern on the Green?

Lovely! What was your method?

@Jaymes I cannot think of a legitimate use for celery

We have several coffee trees. They get really big ...don't put them too close to the house. Beautiful trees.

You bake the silica gel to dry it out for re-use?

Duck breast with savory lingonberry sauce, potato gratin, mushrooms

Necco always tasted chalky to me. Mary Janes are the enemy of crowns and caps...sadly

I have several test patches in different environments. All are are equally lagging.

I'm in the same boat @rustwood My ramps patch is just barely surviving, let alone multiplying.

I just made barley "risotto" using Fathers bacon fat. Just great depth of flavor. If I were a TV chef I'd babble about adding layers of flavor, but I've never had layered flavors except in a parfait or a cake.

The vaunted New Yorker fact checkers missed that.

I have done this with Bentons. Very nice indeed

I know what is...bits of robin egg shell! Thats actually a 20 egg omelet.

How long do you need to keep it servable? Hours?

It really is a shame that cuts like oxtail and short ribs have been priced out of the market for sane home cooks. Fortunately Asian and other ethnic markets haven't responded like our local butchers and markets and still sell the cheap cuts cheaply. Except tritip which I cannot find at a rational price anywhere local.

Yes. Also at the western edge, somewhere between LA and SF if the omelet is a map of CA.

What's the blue stuff in your lovely omelet?

Given those temperature limits, Teflon is only well-suited to eggs. You'll get little sear on a piece of thin meat at 300 F unless you really overcook it. And the non-stick feature prevents much of a fond in the pan...so no pan sauces. A well-seasoned steel pan does it all better...except scrambled eggs and maybe a fritata....and lasts forever.

I'm having a lot of fun with it. Not sure its the best air fryer but it is bigger than most if not all of them. Great for schnitzel sort of meats....just OK for french fries but so much easier than deep frying even if you do the Roubuchon-cold-oil method. I find battered stuff doesn't do well unless you coat it with bread crumbs to prevent sticking. Flour-egg wash-breadcrumb coatings do much better. Still playing with techniques/tricks.