heidih

I think the food media evaluaters have pointed out that the original marketing term including the word "fryer" was a lean to fat phobia amd implied the food would taste like classic fried food. but if you see it as a small oven with circulating air/heat it has its place, My son and his 2 roomates have one, They have diffrent work hours, want to prep their own fresh food, and find it suits them. I've spoken to others who also value it the same way. https://www.seriouseats.com/how-do-air-fryers-work-7097606

Are you familiar with the Indian spice tins many home cooks use? I first saw one at an India born neighbor's. Hers had more than 7 I think. nyway - a nice typical selection all tgether. Here's one (eG-friendly Amazon.com link).

My immediate reaction was - pretzel bun. been seeing those a lot. And bacon could be Canadian so not strips.

You WILL treat us to images of finished cakes and a cut view? Please please!

@Shelby all appeals I have not had fried mushrooms in 30 years. My husband used to bring them to me from a little take-out place down the road along with fried zucchini when I was pregnant. I don't fry at home just for me but I'll live vicariously through yours. And the skin on your roast 1/2 chickn!

Yup, there is a well paved road in my brain that goes directly to those old black ad white images of a scared looking calf in a little pen. On the other hand I watched a Sonny Side video where he interviews a large producer of roast suckling pigs in Hong Kong There are many long rods with the lubed up piglets ready to spit roast and he asks the owner if he ever feels bad about the cute little piglets. The guy looks at him like he is nuts and replies without hesutation NO customers like, tastes good. I think many if not most in urban areas of US disconnect the live animal and its life path from the packages in the market When grandma culled the young roosters from the hens in her solo chicken raising experiment us kids would boycott the fried chicken meal. When my mom decided it was Rudi the rooster's time we gagged at the soup. Course he was so tough the soup meat was nasty. I was not above turning his spurs into jewelry. It is a hard discussion on where lines should be drawn. You have vegans, vegetarians, pescetarians (not to mention the octopus controversy) and that is part of the big picture of labor conditions and food insecurity. I think it is nice to have a choice and info on provenance so I can make an informed decision when I buy.

This is an older WaPo article on the US veal controversy. https://www.washingtonpost.com/archive/lifestyle/food/1989/06/14/conflict-over-veal/f30581a1-9938-4545-aa9f-cc14080179ff/

I made the "protein non grata" comment based on my location and what I see in food media. In the late 70s/early 80s I could get veal easily at mainstream grocers. Not now. I think one upscale place will order it but not worth it to my current cooking style. Though I have fond memorie of a stuffed breast of veal from Julia. Fiddly but wonderful.

Looks like snow crab. Saw some the other day but too early and prices not marked and I was in a hurry. Will ask next time. I've not associated eggs with a crab boil prep Is that typical where you have had them and would they usually be in a boil to season? Maybe I am thinking of what to me is 'usual' which would involve Old Bay seasoning or similar. Very interesting technique (new to me) on corn. Gawd I miss good corn - my local grower retired.

Interesting on the beef. Here, in my experemce, it is usually pork or chicken. Used to be veal before that became protein non grata. Beef though is common as steak Milanesa in Mexican cooking. https://www.food.com/recipe/mexican-steak-milanesa-447707

Kind of like Asian fish balls and some meat ones - a texture I enjoy.

Magnifcent. Salivting here is a tactful description. What technique and timing did you use to get the meat done andunctuous and the skin so nice I've only done it pre-cooked in a crockpot and thenfinished to crisp in a hot Weber kettle.

Yup that copycat recipe soutds odd esp the potatoes on the balls. I've only had them once when a friend suggested the cafeteria there after a shop. I had the sundae - mashed potato base, balls, cream gravy (not too much) and lignonberry jam. I still remember how comforting it was over 12 years later - and mashed potato is not on my crave list. I would go with @Duvel's recipe or the one @lemniscate posted. To me it is not about the meatball itself so much as the combination. I do a similar dish sometimes with purchased balls (beef/pork/chicken) and sub cranberry sauce for the lingonberry (more available to me)

I'll dffer on the "good day" poart at 4am but he is cute with a "friendly look". You mentioned filling your molded pieces with other treats. So these are hollow and then do you open from bottom to insert and somehow close off the entry hole or?

So the mushrooms for pesto are completely blenderized? I like the idea.

From what I;ve read th "raw cookiedough" peoducts use pasteurized eggs and the flour is treated.

My mom used to do these as a pass around bit for dinner parties - with cocktails. I think just mayo and green onion thinly sliced. I have the recipe somewhere..

I don't normally buy pre-cut fruit but this cantaloupe was a bargain, sweet yet firm, and came with a little packet of Tajin powder (chile, lime, salt). The whole melons were completely without any hint of sweet smell - glad I took a chance.

Is that regular chorizo mixed with a ton of herbs or?

I respect the harm that E.coli can inflict- the wording was so odd to me for a major company - like packaging at the Japanese 98cent store or the slip inside a fortune cookie.Plus not even an attempt to add "due to XXX danger" Perhaps I am easily amused.

Related to the E coli fear about raw cookie dough. Could be infected.

Host's note: this discussion began in the Food Funnies topic. On bag of Gold Medal all purpose flour today - seriously!?!

I have not heard "doggy bag" in a very long time. Taking leftovers for a next meal is almost the norm in my experience. An old "dieter's trcik" when portions are large is to ask for a to-go container up front and pack it right away. Most cotainers now are sustainable - often by law. What drives me batty are friends who are single or just 2 person household who overshop at Costco "because it was a bargain" and then toss especially produce they don't eat before it is sad. There was a well known restauarant in Malibu (Gladstones) that did the leftovers in those foil swans. Most people leaving were carrying one.

So you are able to source belacan locally?

I am often startled by the food waste statistics. I don't know that these amusing personal antics make a dent. Food safety laws prevent some repurposng. That "give to a food pantry" often does not work with their guidelnes and timeframes. I knw the figures from our lamdfills sound shocking but at east that decomposes versus plastic and such. That said I am the person who asks to finish parceling out the meat on a turkey so I can take the carcass home for stock My Vietnamese friend once went around at a fireman;s fundraiser rib BBQ and asked for the bones - for dog & stock.