rotuts

@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.

very interesting. watching that vid , brought up others at the end this one is interesting : N.B. : The Camber Vac ! and of interest ; why didn't the smaller cuts get Vac'd ? just sealed ?

@blue_dolphin great insight and new ideas ! Ill make a note of your comments when I get to this ( might be a while 0 ad pick two bottles of something Ive never tried. Excellent ideas .

Im posting this question here as you would have had to go to the liquor store to get either or both of these . Im thinking of getting either Tia Maria or Kahlua Ive had them both , but quite some time ago. I vacationed in Jamaica a long long time ago and favored Tia at that time. I plan to drink them neat. no cocktails . if you had both recently , what do you think of either ? Sweeter ? longer aftertaste ? of course , I could get both if they were that different . Unfortunately Tia Maria is not available in those tiny airline bottles ( $ 1.99 for Kahlua ) thank you for your insight. P.S. : its been a long while w TM or K for me so the whole business may have changed. a very longtime ago , Cointreau was made in FR and that what was sold in the USA. then it was made in USA. notable difference . FR much better , finer product. don't know now .

@TicTac interesting. after you thaw the fish over paper towels : "and then seal it up, either putting a bowl on top, plastic wrap (if I go this route, I ensure to avoid it touching the flesh - my plastic(s) neurosis) in the fridge for a day. " you reseal the fish , patted dry in a plastic re-sealable bag ? thanks for your input interesting idea , that makes sense once one thinks about it keeping the thawing fish out of its own puddle.

@lindag it will be fine , as long as the GrPk was handled correctly. you might adjust the seasoning for the last 15 mninutes If your result isn't close enough to the beef.

@pastrygirl thank you for that detailed review. I looked at their weekly ad on line, and it was much shorter than other stores and nothing stood out to me. Ive read over tie in the WSJ that there are large ( ? ) companies in the food industry that concentrate on overstock and almost-expired items. none near me.

has anyone been to one of these stores ? read this and was curious to see what they are like and what do they carry https://www.eatthis.com/news-grocery-outlet-opening-new-locations/https://www.eatthis.com/news-grocery-outlet-opening-new-locations/https://www.eatthis.com/news-grocery-outlet-opening-new-locations/https://www.eatthis.com/news-grocery-outlet-opening-new-locations/for some reason I can't post the ref : https//www.eatthis.com/news-grocery-outlet-opening-new-locations/ https://www.groceryoutlet.com thanks