blue_dolphin

Well, if Jewish penicillin is chicken soup, this looks kinda like the Indonesian version. Though, I could be quite wrong, being neither Indonesian nor Jewish 🙃 Inspired by: I enjoyed spaghetti with tinned mussels en escabeche My favorite quick pasta that's also a bit of a treat!

Tins of those are a must in my pantry for my favorite quick pasta! Made the Green Shakshuka from Falastin and since the eggs cook on the stovetop, I tried this trick. I also soft boiled an egg because I didn't want to be deprived of a runny yolk... but it worked so I got 2 runny yolks!

I haven’t done it but I’ve made apple popsicles where the first step was basically to make applesauce and that worked fine. Apple cranberry, spiced apple, and apple with salted caramel were more interesting than plain apple. Definitely add a bit more lemon than a straight applesauce. Edited to add: Same goes for pears. Pear and ginger is amazing! Pears with a little almond extract or pears with cognac are also very nice combos.

Not exactly what you asked, since it does not refer to a specific “air fryer feature” but in the Wirecutter air fryer review, they said this:

That’s very helpful. None of the recipes I’ve found have mentioned time/weight so I will continue my searching to find something like that. I did find a Serious Eats recipe that uses a boneless roast, though 2X larger than mine, so I may just go with those times and hope for the best. I very rarely cook meat so I don’t have any experience to go on.

Thanks! I did search before I asked but none were using a boneless roast. Clearly, I need to go back and look more carefully - now that I know the answer is out there, I'll be more persistent!

Roasted grouper with a coriander crust (Samak mashed dil cozbara w al lemon) from Falastin served over puréed harissa creamed cauliflower from I Dream of Dinner. The recipe calls for cod but I had grouper in the freezer so....grouper it was. That's a tahini sauce on top of the fish. Also, "coriander crust" might imply something crisp but not in this case. The fresh coriander gets cooked in olive oil with garlic and spices before getting spread over the fish, topped with lemon slices and cooked in the oven. The flavor is quite nice but I wouldn't call it a crust.

Hopefully you picked up some treats that especially appeal to the one who might need an explanation ... if not, then yes, you will have some 'splaining to do, Ricky! 🙃

I gather that the practice is used by preppers so maybe if you're expecting an apocalypse then a little botulism or other bacterial disease kind of goes with the territory? From a quality perspective, it doesn't sound particularly appealing to me. From a cheesemaking supply company (https://cheesemaking.com)

Due to a miscommunication at the farmers market, I need some help in adjusting a recipe that calls for bone-in lamb shoulder to use a boneless lamb shoulder roast. The recipe I want to make is pulled lamb shawarma from Falastin that uses a low, slow braise. It calls for 2-2.5 kg bone-in lamb shoulder. What I've got is a little baby 0.75 kg boneless roast and I'm sure it's a waste to use a boneless roast for this but I don't have anything else in mind. The recipe says that after an overnight marinade, it goes 4 hours, covered, @ 140°C/284°F, then 90 minutes more uncovered with the temp raised to 160°C/320°F) for the last 30 min. Are there temp targets I can use to gauge when to uncover and when it's done? I'd appreciate any and all suggestions!

And if you used the wrong tool to pry up the edge of the strip, it could break right off, leaving nothing to attach the key to.

That's my go-to with older eggs and I keep a T-pin handy in the kitchen for the purpose. Not that it does anything special but its size makes it less likely to go missing! Today's breakfast was French toast along with Sautéed Persimmons with Crema from Amá. Header notes recommend the persimmons as a side for grilled meats. Quite good. They are browned in butter, and seasoned with salt, pepper, lime juice and mint leaves. V I used the crema sub from Nopalito (1 cup whole milk yogurt, 3t lime juice, 1/2 t salt). Not that crema is hard to find around here but I always have yogurt on hand and don't need another condiment in the fridge.

Yeah, TSA uses the size of the container and anything larger than 100 ml is banned from carry-ons and has to be placed in checked baggage. I brought a tube of toothpaste that was almost empty, thinking I'd use it up and toss it on the trip but it had to be pitched because I didn't have time to go back and check a bag.

Good find! It was very good. I’m kind of sorry I didn’t make extra of the sauce as they suggested.

I can try that. Seems a lot of in and out of the oven, though.

Thanks so much for doing this. The group is indeed very friendly and supportive. A lot of people seem to ask for recipes without taking the time to read the instructions on how to search and retrieve them and they always get kind and helpful responses from others. Love the sharing of what people have cooked.

Scrambled Red Shakshuka and Jerusalem Sesame Bread (K'ak Al Quds) both from Falastin Instead of cracking whole eggs into the sauce, they get scrambled, poured into the sauce, folded gently and cooked covered on the stovetop for 4 min. A nice option vs watching the yolks overcook while waiting for the whites to be done.

Jerusalem Sesame Bread (K'ak Al Quds) from Falastin. The recipe calls for half bread flour and half all purpose. I used all whole grain bread flour. These are only supposed to have white sesame seeds but I didn't have (or couldn't find) enough so I used half black sesame seeds. Crumb: The recipe makes 6 breads. I baked 4 and froze the other 2 pre-bake as the header notes say they can be baked right from the freezer. I'll also be freezing some of these and reheating in the CSO, which I suspect will be a better choice, but we'll see.

Yes, that's it. After frying, they're tossed with walnuts, parsley, mint, Aleppo pepper and lemon juice and spooned over the hummus.

Over in the Air Fryer topic, I recently posted some comments from the Wirecutter's air fryer review where they chose a Cuisinart convection toaster oven as their top option. This is what they had to say about the convection oven vs pod-style air fryer:

I appreciate your insights as someone who’s used these gadgets and who has a pretty good sense of my cooking style. I think I’ll continue to observe this thread and others while managing my air fryer FOMO 😉 Thank you for the very thoughtful reply!

Hummus with aubergines from Falastin, pita from Shaya

Could you say a bit more about things at which the Vortex excels and the Breville fails? I don't have an air fryer. My little CSO surely lacks the wind power of those machines but when I put frozen stuff like onion rings or fish filets on a pizza screen, I get a nice crispy result. What air fryer delights am I missing out on? To get an air fryer, I'd need to get rid of something else so I'd love to know its very best points. Is it worth getting rid of the CSO? Unlikely! My most used appliance Instant pot? Not going nowhere. KitchenAid mixer? Same Paragon induction burner? No way KitchenAid food processor? I don't use it a ton but it can be handy. Would it be worth replacing with an air fryer? Philips indoor grill? Can the air fryer make pretty brown stripes on things? That's the least used of my countertop appliances but I do rather like it. If I could replace the microwave with an air fryer, I'd go for it but they'd have to make one that mounts over the stove where my MW lives.

Joining the blurring nomenclature, I noticed that in the most recent Wirecutter review of air fryers (annoying paywall, I’m sure) they chose a Cuisinart countertop convection oven as their top pick: They acknowledge the difference between the two sorts of appliances this way: I don’t have an air fryer so I don’t know if they’ve got it right or not. Clearly, there’s a huge price difference between their budget pick Cosori Pro pod fryer @ $85 and a toaster oven that runs close to $300.