gfweb

I have a Breville Smart Oven Air. I rarely use the airfryer mode. After a couple years of fooling with it I've decided I'd rather pan fry. But I love the BSO in general. If only it had steam.

Onion, carrot (amazingly critical), tomato paste, 1 cup red wine, garlic, soy. Water to 30% immerse. Cook covered at 300F x 3 hours. I skim the fat and reduce the sauce (maybe thicken with starch)...shred the meat and serve over noodles. If you wait a day it improves.

I love SV short ribs, but they are a quite different thing from braised short ribs. Its amazing to me how different the same cut is when cooked by another method.

Disclaimer...ive never done tongue but I've done lots of tough beef having said that I'd err on the side of lower temp and longer cook. Red meat is overcooked when it reaches 170...I like 155 for doneness and 2 days for tenderness. Id put a tbsp of soy and some garlic powder in the bag...and maybe some msg (shhhh)

I'm happy with this https://www.amazon.com/Thickening-Diffuser-Stainless-Electric-Stovetops/dp/B07QWPLBCD/ref=sr_1_2_sspa?crid=RO1GVT700WP5&keywords=flame+tamer&qid=1666798136&qu=eyJxc2MiOiI1LjMxIiwicXNhIjoiNC43NCIsInFzcCI6IjQuMzYifQ%3D%3D&sprefix=flame+tamer%2Caps%2C168&sr=8-2-spons&psc=1

The eggs are scented by truffle flavor that escapes the fungus during storage. Eggs capture that wasted flavor which would leave the truffle whether eggs are there or not.

I have the BSOA. Its a great oven but the airfry is the least of its virtues. I'm less and less impressed with airfrying. Its not really frying. If I want to fry, I'll pan fry and get the results I expect. I think real frying seems more daunting than it actually is. Airfrying is a limited approximation of real frying. It isn't bad but its more like baking than frying. The one use I've found for air fry is doing chicken wings more quickly.

Russet potato at 425 with steam x 2 hours. It was nice...maybe better than a usual baked potato. The skin was nicer...crisper.

Nope Its just chicken soup. Sadly

Paper plates?

When I was a kid John Wanamaker's had one of the classier spots to eat in Philadelphia. Wedding venue now. Old menu

That doesn't look like a dinner menu to me. Lunch maybe.

That would be trouble with a capital T

I'd cook fully and then reheat. I know this works well.

They taste better in F than C

Lots of variations in recipes said to make for crispy FC -Double fry (to drive off moisture?) -Potato starch/flour coating -vodka in batter -Egg whites but no yolks in batter -Fry to >170F meat temp (so more water is eliminated by overcooking?) - Add baking soda And how do they get that rock hard coating on Applebee's nuggets? Your thoughts?

I've season ed with zaatar and a little sugar or sriracha honey or allspice. Harissa/apricot syrup at the restaurant is the best so far. Thinking about a crunchy element....

I have never pricked baked potatoes. No recorded explosions. I do massage them with peanut oil. I think its more for me than them.

You must. For scientific purposes.

If his taxonomy is correct then I've mis-labelled French eggs. I make soft scrambled

try it just a tbsp and stir till curds are to your liking

so stir less

Fried chicken with peppadew garnish

Consider the French method...add some cream and stir continuously whilst cooking

From that article... Kyoko Hibino was one of the residents exposed to toxic air pollution as a result of the Aliso Canyon gas leak. After the leak, she started having a persistent cough and nosebleeds and eventually was diagnosed with breast cancer, which has also been linked to benzene exposure. Her cats also started having nosebleeds and one recently passed away from leukemia. “I’d say let’s take this study really seriously and understand how bad (benzene exposure) is,” she said. This part is all the "journalist's" doing. A contrived anecdote passed off as proof. Ridiculous non-logic...cough and nosebleeds progressing to breast cancer. Conscious or not, the writer is a believer and wants gas stoves to be banned and has a fundamental bias.