rotuts

@TdeV the issue I see w these ' newer ' methods for WS etc. is do the ( much ) higher agitation speeds incorporate air ? if so , is this good sometimes and not so good otherwise ?

@JoNorvelleWalker interesting . ignoring Heat ( which some newer blenders have incorporated ) and acknowledging that blenders differ in their ability to do ' smooth ' it makes a lot of sense that blenders can ' blend ' many things one makes w a whisk. after all , what's that whisk really up to ?

@Okanagancook """ snappy """" is indeed a key !

@FauxPas if taking it to your new place , still packed is not a burden , Id do that. Certain things wait for No-one An air fryer is not one of them.

@CanadianHomeChef #$%O*Y&$#_%_^$(^ !! Im rooting for you ( paid for announcement , for future pics ! )

Oh No ! each would have to have its own basket for the Ck and FF and I see seps for the CkW & Broc's. that's the point of the duo., Id say.

the FF w FCkW at the same time got me thinking of the size of each basket : enough for ' 2 ? ' ie maybe just me ... so , enough for 2 ?

@palo I think you are correct . then you see a pic of perfect fried wings next to perfect FF's.

for some reason the Duo intrigues me a lot more than a Uni. also for me these days. if I had one Id have to keep it on dedicated counter space.

@Anna N thanks for looking into this w ref's. I can see the baskets dimensions ... for those w an air fryer they use frequently : how do the dimensions of these baskets translate to: amount of food on the plate , using each basket at its optimum ' fill ' ( ie not necessarily the maximum allowed / bin ) the amount that gives the best results

a P.S.: those pics in the AF basket remind me of FoodPhotography : via a google news feed there was a ref to a FoodArrainger who took a drap burger from a FF chain re-arrainged the lighting , and got the burger to look like the chains pics. does food out of any air fryer look like the food in these baskets ? P.P.S. : the FoodArtist use tooth pic to seep the factious burger items in place , esp the pickles so you could see the edges in the pics etc.

the DC AF is very interesting points have been brought up that need further analysis on the video they present : does this suggest different temps for each basket ? or same temp , different start times to get both done at the same time ? indeed a Red graph paper notebook should come w the machine !

@gfweb they probably lurk on eG.

@weinoo nice. but you are using tasty olives not authentic w/o the canned California Blacks

better on your fingers than in your mouth !

@liuzhou how are the two versions of cabbage treated if one is using the bags you mention, from a local Chinatown : are they soaked to remove any salt ? for is salt one of their features ?

@gfweb my question was more directed at the " water issues " thawing might cause on the texture. I was wondering which method : 1) thaw , dry , vac-cook vs 2) re-bag and vac from Fz. had more ' water time ' before it Hit the Plate. probably water time before various proteins ' cook ' Im summing cooked fish has less problems w water losing.

@gfweb Nice. not looking for trouble here , but why not re-bag the fish , from Fz , pat dry Vac. then use 130 f as your thaw-out bath on the on hand , it seems a dry , slow cold thaw is ideal. Do you think your SF might have turned put different w the 103 F bath from frozen ? of course , rough guessing the ' cook-time ' 30 min @ 130 F from thaw temp gets you on your plate.

@David Ross You bet ! I remember came w carrot sticks , cut exactly like the celery : pretty fancy place. and black pitted olives , canned , probably from California just awful , had a characteristic metalic flavor !

@JoNorvelleWalker the Cointreau change was some time ago . I remember bottles from the '70's ( I think ) that were USA and quite different than the French , which you could not get then in USA of note : https://www.drinksplanet.com/cointreau-manufactured-in-usa.-i-tried-the-same-liqueur-before-and-did-not-...-132701.html i also feel , w consolidation of liquor and cordials over time by conglomerates ( yes , Remy is not today the Remy of the not too distant past ) bean counting , and cost pinching , and label changes have dumbed it down quite a bit. Whisky ages in port barrels ? tequila barrels ? might be interesting but it detracts from the original version which through cost control , is n9t the same

very interesting about the avocado pears : https://homeguides.sfgate.com/way-ripen-pears-off-tree-48529.html

@Darienne " Mr. Ed's tomato sauce, modified for Italian " any links to these two ?

celery sticks !

https://joyce-farms.com very interesting. if they grow a French variety wonder why not a https://www.parisperfect.com/blog/2015/07/poulet-de-bresse/ https://www.frenchclick.co.uk/p-3982-poulet-de-bresse-10-20kg.aspx

@KennethT " no fruit, heritage or not, will taste good if not picked ripe. " usually true. Pears ripen off the tree , esp Bartlett Avocados do the same. however , I can't remember what a perfectly ripe bartlett just off the tree , tastes like, as having pear trees is a distant memory we had avocado trees , but cant remember the last of a fully ripe one off the tree , vs a ripened at home avocado.