Norm Matthews

@donk79 Well here are pictures. I am going to do some chicken thighs in the air fryer later today and will spray it on some to see what differences there are. I'll share later today.

Host's note: this discussion began, and refers back to, the topic Air Fryers - An Irreverent Look. This rather messy split was done to allow future discussion of spray-can duck fat in a form that may be found in a search. Speaking of stritzing with oil, I just discovered Duck Fat in a spray can.

The cookbook that came with mine suggested spritzing with oil on some low fat things that you want to be more like fried food.

I believe the recipe said to use Russet potatoes but I didn't add that when I copied the recipe. I just took it for granted. It might work with other types that you can get. @heidih The air fryer seems to be basically a small hyper convection oven.

@Tropicalsenior I think I'll try this recipe I have had for a few years and it turns out very well. I will cut them thicker and freeze them without the first fry time, then use them in the air fryer; McDonalds French Fries Cut potatoes into 1/4-inch strips, soak in water a couple minutes, transfer to pot with water to cover.. about 4 cups. Add 2 Tbsp salt and 2 Tbsp. white vinegar and turn heat on high. When boiling, time for five minutes, then transfer to cold water to stop cooking. Spread on dish towel and dry. Fry @ 375 for just one minute. Drain and freeze. When ready to cook fry from frozen@ 375 for three minutes, transfer to paper towels, salt and enjoy. 2

@TropicalseniorThanks for the tip. I will try it.

Its Power XL Vortex Pro Air Fryer.. 6 qt size

With Bed Bath & Beyond going out of business and everything on sale, I figured it was time to get one. I made french fries today. They were better than oven baked in a gas stove but I was disappointed that they said frozen store bought fires do better than fresh cut ones. Tomorrow I'll do some fried chicken thighs.

Dinner tonight was courtesy of Charlie... McDonalds. Dessert was another of those cakes that divide into layers as they bake. This time it was chocolate.

The reason I put eggs in crab boil is because Charlie always asks me why I didn't when I forget. He must have had it that way somewhere because he always wants them included. I just looked online and it seems it is not unusual to add them. I always steam them. The yolks don't discolor and they are easier to peel. I use Old Bay when I boil them but forgot to use it today. I thought the shrimp tasted better but Charlie missed the Old Bay. I just noticed there is a recipe for steamed shrimp on the back of Old Bay This is the first time I've tried the corn-in-the-oven. I saw the recipe a while couple weeks ago but had to wait for the store to have corn on the cob that wasn't already husked and sold five to a package.

Yesterday crab was 7.99/lb. That is less than half what it was for most of last year and 2 dollars less than the last time I checked, so that is what we had tonight. I can't really call it a crab boil because the Conecuh brand sausages and potatoes were the only things actually boiled. Eggs were steamed in a separate pot for ten minutes. Shrimp and crab legs steamed for about 5 minutes and the corn was put in a cold oven, husks and all, the stove was turned on to 350º and the were taken out 30 min. later and allowed to cool enough to shuck & silk.

A friend posted this recipe for Lemon Magic Cake yesterday and I made it yesterday. It is'magic' because it separates into three separate layers as it bakes. About 7 or 8 minutes after I put it in the oven I realized I'd forgotten to add the vanilla so I added it then. I don't think it made a difference in the outcome. it was pretty much what we had for dinner. Charlie really liked it. I'd like to make it with lime juice next time and perhaps, sometime, see if I can get similar results with cocoa powder or syrup. I'll have to think about how it might work with chocolate.

Yes, I did use the pasta roller on my mixer but cut them by hand.

Yes they are homemade egg noodles.

Our dinner was Beef Stroganoff

I did a slab of pork ribs in the smoker yesterday.

Here are a couple things I did with leftover Easter ham: ham and bean soup and ham and egg salad that everyone likes.

Thanks. Great looking food. i cut the corner out of a baggie, insert a large cake decorating thingie in it and use that to pipe the filling in. If I am doing several eggs, it is actually a time saver.

Charlie has plans and will not be here at supper time tomorrow so I guess you could call our meal either Good Saturday or Easter Eve. Easter isn't a big meal deal for us but still we should have at least something a little special. Bone-in not pre sliced is my preference. This kind of ham tastes best to me and makes the best leftover ham and egg salad. I cooked it until warmed with an apricot glaze. Green beans were Southern style like mom used to make... takes an hour. The secret to my deviled eggs is a pinch or powdered Ranch dressing. The rest of the sides were ready made.

Charlie said dinner tonight was like something from a fancy restaurant. It was shrimp and linguine in a butter and cream sauce with spinach, onions, sun-dried tomatoes, rosemary and grated Parmesan cheese.

Charlie was reminiscing about Teriyaki restaurants in Seattle, how they were all the same and even all had the same salad dressing. He said he always ate the salad because of the dressing. We did some on-line looking and found it a while back. You mix it up in a blender. It might separate if you just throw it all together and beat it with a whisk. China Coast salad dressing 1 cup mayonnaise 10 tbsp rice vinegar 4 tbsp white granulated sugar 4 tbsp sesame oil 2 tbsp soy sauce 1/2 tsp garlic powder

I grilled some chicken thighs with the teriyaki sauce Charlie got from a restaurant that he says makes chicken teriyaki like all the teriyaki restaurants in Seattle. We also had rice and a salad with China Coast dressing that all the teriyaki restaurants in Seattle used. He said he always ate the salad because the dressing was so good.

When I make Charlies mushroom soup chicken, I substitute Cream of Chicken soup, add dry onion soup mix and sour cream and garnish with lemon zest. I added some paprika this time but it didn't look as good after it was baked.

I can relate. Years ago there was such a restaurant here that I LOVED. I still miss it.

A while back Charlie was telling me about when he lived in Seattle and 1. How the many Chicken Teriyaki restaurants were all alike and how good they were (and about the China Coast salad dressing) 2. The chicken thighs he made at home that was just to dump some undiluted Mushroom soup over the chicken pieces and bake them. I was planning to make a more ingredient version of the dump recipe today but overnight he brought home a bottle of teriyaki sauce form a restaurant here in Kansas City that he said tastes like the West Coast version. So I got a little more thighs and tried both. I wasn't very hungry and just had a taste of both. I liked the teriyaki that was grilled outside.i