Okanagancook

No but I believe people use 550f I brought the making tortilla thread forward because I am a dummy when it comes to inserting a link to a previous thread

Bringing tortilla making forward

Mine come off the plastic very easily after pressing. Just made a batch this week. Also here is how I cook them....medium high heat. 30 sec one side, flip and cook 60 sec, flip cook another 30 sec pressing on top so they puff up. this recipe is from a previous thread on tortillas.

I have one of these and they are fabulous. Get the biggest you can afford.

I use 300 grams masa to 400 grams water and form 45 gram portions to press. Works pretty much every time...just the right combo.

FYI: Pancetta is only cured. Never smoked. https://en.wikipedia.org/wiki/Pancetta Same with Guanciale: https://en.wikipedia.org/wiki/Guanciale Nice looking dish just the same. Did you skin and seed the tomatoes? cheers

No,unfortunately. Just one their run of the mill great ovens...12 yrs old now.

Well, I have a CSO and a brilliant Cadco convection oven and a really excellent Miele oven. So I would only get a larger dedicated air fryer that has a removable paddle so I can cook stuff like burgers, pork chops with a larger capacity than what I have. I the one I have bought it on a whim and now I am liking the convenience of no splatter.

Nice try. i would if only there was a kitchen gadget storage ‘Cloud’ the one I have is small, 8 by 7 inches. NO! I am not getting another, unless of course this cheap model kicks the bucket, then I could get a bigger one how big is yours?

I think it is yours. Grate potatoes, squeeze,microwave 90 seconds, salt and pepper, form into patties, spray with Pam, air fry 6 min a side. I tried to tuck the frilly edges in so the did not burn but it’s impossible. the middles were just done and similar texture to pan fried. I will make these again. Only drawback is I can only fit three in the fryer with each one weighing about 70 grams.

@gfweb's potato latkes which turned out really well and virtually no clean up. We all liked the crunchy outside bits.

Turkey tostado from tacolicious by Sara Deseran. First recipe I've cooked from this book. Home made tostado; fried black beans (did in the IP); braised turkey thigh (lime juice, garlic, oregano, allspice as seasonings) shredded; pickled red onions (which I found really salty..only used a small amount); avocado, tomato and cilantro sprigs. Tasty but 'where's the heat...it's Mexican'. Side salad with greens from the Farmers Market.

We went to a wine tasting event in Penticton last night. One that we always go to because it is such a good time. A big conference room with food stations in the middle and 50 local wineries pouring 5 or 6 wines/winery stationed around the perimeter of the room. The food is always great. For the past couple of years they've had racks and racks and racks of lamb cooked to perfection. Just step up to the carver and get one, and another and another....there is no limit and not everyone likes lamb so they never run out. I had 6 throughout the night. Then there is the oyster bar shucking oysters all night. Sushi platters; Italian meat trays with fresh bread; hot canapés; etc, etc, etc. That was dinner. Wonderful. As usual there were some fantastic wines. No pictures because I was too busy.

Do you have American Pie by Peter Reinhart? There are 75+ pages about his Hunt for pizza greatness and a lot of it is in Italy. https://www.fornobravo.com/pizzaquest/

Check out the Making Mexican at Home thread which I brought forward for the amaranth pancakes as made by EatNopales.

Bringing this recipe forward.

Well, I followed the recipe EXACTLY. Made the full 4 lbs of wings. Here they are before going in the oven. In a single layer with all the marinade poured over the top. After 30 minutes there was a ton of sauce left and with only 15 minutes left on the timer I thought I needed to drain some of the sauce off so the rest could get sticky as described being the outcome desired. I got about 2 1/2 cups of sauce/juice. Here they are, drained, and going back in the oven. I left them in for another 20 to 25 minutes until they looked 'sticky' and a deeper brown as described. Final dinner. Wings, salad and air fryer frites. I was so full after eating just three. I made mostly the drumettes. They tasted sweet and smoky. We rated them an 8/10. I think they will reheat in the little steam oven. A good recipe for a crowd. I would make a 1/2 recipe next time. Oh, and use heavy duty foil for easy clean up.

Thanks guys, all very interesting especially with summer coming up.

I think when I cooked my whole freekeh I soaked it in boiled hot water for 30 minutes before cooking it. Just helps to soften it. i love wheat berries too. I make a wheat berry salad for my annual pig roast and surprisingly, everyone loves it...always popular. i will get the recipe for you.

You’re a brave, brave gal. I think I would turn green and go back to bed. But then I am not a raw fish fan at anytime.

Try a health food store like Natures Faire if you have that chain your way for the whole freekeh. At NF here it comes in a nice cardboard canister. Someone made delicious amaranthan pancakes on Egullet. I think I copied the recipe so tomorrrow I will try and find that for you if you fancy pancakes? Right now I am watching the Jets crush the Wild! i agree about millet...it’s budgie food.

If you like farro you’ll love freekeh. Just to be sure, you know it comes cracked and whole. I find the whole is more difficult to find but I like it the best.

What a terrific idea. Small amounts of charcoal required with little waste also.

I used to have one of these propane units. It got really, really hot but you could adjust it. Sounded a bit like a jet engine but not like in a commercial kitchen. Propane I believe gets hotter than natural gas. But, it's not a charcoal fire as per the original question. https://www.ebay.com/itm/Fryer-Steel-Stand1-Gas-Stove-Propane-Burner-Portable-Outdoor-Camping-Cooker-NEW1/123042696469?hash=item1ca5ea8d15:g:UT4AAOSwUWBauUhC

If you have a Big Green Egg or a similar knock-off there is a wok insert which would get plenty hot seeing you can get the internal temperature up to 700-750F. Then, when you are finished, just choke off the air and the charcoal goes out without further burning. The chef in the video is a riot. Best quote when the oil caught on fire "oh, is that normal? I don't care, it's fun."