gfweb

They kinda got left behind.

I would have said just that. All of it LOL, but now I have a clean fridge door and I like it.

Ive had a similar bad experience with mussels. Don't trust them

Our fridge is non magnetic and that delivered us from magnet proliferation. They are in a box somewhere. And things look neater. The only magnetic surface is the stove backsplash. Four timers and a church key live there. I glued superstrong magnets to replace the junk that they came with. The magnets came from new-fangled name tags that I get at meetings and are great. I can pound th timer and it doesn't fall off.

Chocolate fountains are kinda gross, to me. Mostly oil aren't they?

I like the idea of a gravy fountain more than a chocolate one

Now it works. Thx

The link is gone.

No. Cheese if anything.

@kayb looks great. did all the photos load?

Re FN guys... I trust the Iron Chefs esp Flay and Batali. And Fieri who puts good stuff together when he does cook.

Got a photo?

I have two giant forceps. Endlessly useful for flipping stuff in a sauté pan, fishing out a bit of detritus from rice etc etc. But my big question is how @Porthos finds all this good stuff at resale places. All I see are George Foreman grills and Ecko knives.

Pork tenderloin schnitzel cross-posted from schnitzel thread. 375 F 4 minutes till 140 F

And I'd consider fan speed and cooking area. The Breville has a large cooking basket...>1/4 sheet pan sized, but a slower fan. Slow fan may be good...not sure.

Fennel pollen pork tenderloin schnitzel over arugula with a lemon caper dressing, and toasted cauliflower rice. 375 F Breville air (fryer ) for 4 minutes till 140F Left was pretoasted bread crumbs, right was straight out of the can. Taste was the same but pretoasting looks prettier, I think.

I bought the Breville Air to replace a BSO that died. Its pretty sweet. And it airfries.

Air Fryer pork tenderloin schnitzel Pounded flat, seasoned, breaded the usual way...using breadcrumbs that were pre-toasted...spritzed with Pam (not sure its needed) Breville air fry 375 x 5 minutes. Very good...not a hint of grease...still with some crunch. This may be my new standard method. Photos could be better...

@liamsaunt Magimous Screw Extractor Set Screw remover bits ...cheap

Round 2. Yukon gold shredded and wrung out and salted Formed into patties about as thick as a breakfast sausage patty and a little broader ...with no shaggy edges Microwaved for 90 sec which got the internal temp to 175F Sprayed with Pam then airfried in the Breville at 425F for 12 minutes. Result was better. Cooked through...crispy surface...nothing burned. Almost there

grim indeed, @liuzhou

Our GE profile fridge is just a POS too. Ice maker died after a year. Replaced five times and we gave up. Ice trays now. Control screen dark, but controls still work but I have to guess at temp. Defrost clogged and soaked floor. Junk

Huh. i can't see why that would be. The oil wouldn't be less dense at altitude. Confused....

Tonight one of the judges told the contestants that things take longer to deep fry at 18,000 ft. Sounds like baloney. Oil temp is oil temp at any altitude...right? Oil doesn't boil in frying so air pressure shouldn't matter. Likewise, sous vide at high altitude should be the same times and temp as sea level. Your thoughts?

I'm back home finally and fiddled with it. First try...415 F x 10 min in the Breville. No egg, just salt. Grated, squeezed to wring out water and formed into a patty. Both sides sprayed with pam and slid onto the basket with a stainless fish spatula With egg This is something promising. Its quick... non-greasy...and would taste fine with some seasoning The edges were clearly overdone. Next time I'll have them less shaggy. Egg maybe made it a little more cohesive; but both of them were easy to pick up with a spatula and held together well. Further studies are needed.