rotuts

@MetsFan5 good to hear . when you try their sauces please post you thoughts here Ive got a lot of filled pasta now but Ill keep in mind fresh refrigerated egg vs the dried egg pasta

Rana pasta ,refrigerated noodles and filled pasta has been around here for a few years https://www.giovanniranausa.com/products.html Ive not looked too closely at it , as its significantly more expensive than Contadina /// buttony /// Trader Joes // other store brands . I thought it was just a marketing '' Hand Made Italian Artisan '' 'then this showed up : my thinking is that the company overpriced its niche , and was trolling for lower end shoppers i.e. Me. then I made some , and discovered the pasta is egg pasta , if you will . Ive made my own pasta , and ravioli in the past w a standard Italin hand crank machine and a cu9isinart . loved doing it. the filled pasta Ive been getting is pasta w/o the egg. Ive never made filled pasta w egg pasta its very different in taste and mouth feel. and this brand has a version w prosciutto I gave it a try mise : same pot , but w less stock. plated , w a little of the broth in the bowl. from time to time when Ive made filed pasta as a plated dish , rather than in a bowl as soup . the pasta needed a little more stock or got sticky the plate : very generous w the EVOO this stuff is terrific ! if you see this or other refrigerated egg pasta as torts or ray's give it a try . needless to say Ive tried several of their version , ad liked them all and indeed I stocked up during this sale .

@Paul Bacino perfectly melted cheese . The Game Changer .

liver belongs in Pate. https://en.wikipedia.org/wiki/Pâté and nowhere else period . OK or a Dog's or Cat's Treat .

the concept noted by this company is extremely impressive. induction ( high quality , durability ) cooktops are the way to go at some point. adding a reliable battery for an energy boot is impressive. price point , total cost , ready to use in a kitchen would be a critical factor. and electronics getting along with heat . ideas are one thing , translating those ideas into ordinary reality quite another . an example : how are those solar single roofs working out so far ? but Id love to hav this type of cooktop working tomorrow in my kitchen . and be able to have it work seamlessly for as long as a mid-level HoneDepot gas stove would. P.S.: any idea what the cooktop would retail for ? inhalation costs ? proper wiring costs ?

@RWood interesting. Im pleased I finally went to CFA. checked off that interest. 4 minute diversion on the way to TJ's Popeye's is 20 minutes , each direction w no reason to make that trip for anything important. Wendy's is very near by. they had a two for one before the pandemic on the spicy chicken . and they would add extra tomatoes etc. that beats CFA by miles . the extra tomatoes.

this technique does not season NS skillet in the usual and ciustomary sense of ' season ' ie a build up of player that increases the non stick quality of a pan. any oil left after this application will be washed off soap and water surely. however , its mentioned that w each use of a NS pan , the non stick qualities increase w the application of a few drops of oil that you wipe around the pan , removing what sticks to your paper towel or cloth. thus leaving a very very thin film of oil in the pan. I have not seen any studies that quantified this effect in NS pans w or w/o the oil. if they exist Id like to se them. sometimes ATK does a little bait and switch maybe here or maybe not. the oil you add washes off if you wash the pan properly. if you choose to just wipe the pan out and not wash it any oil left will surely oxidize , which is not the same as polymerize.

@ElsieD purchased from where ? HM's ' jerk ' P.S.: I have had curried goat in Jamaica and tried to find goat here maybe it had more allspice i it. thanks for the suggestion.

@TdeV you bet. Im going to review my current stock and re-stock up. I love ' curry ' mixtures I hav several from them the Maharajah is exceptional it was always more expensive , possibly due to the dried shallots. prices everywhere have gone up seems the same for those dried shallots. but when I work up n order , Ill sneak in a small vial. my current unit is anti ancient.

Ive seen a video for Car Sui the AF chef lightly oats the grid w oil w a brush. to prevent sticking and for an easier can up. has anyone done this for sugary items that brown // burn ? routine ? Im not a fan of sprees ie PAM even hight temp Pam's regular PAM burns a high temps snf is a big time PITA to clean from a pan. there is high heat PAM lie product , ut Ill pass on it for now. thank you for your posted experiences w an AF Ill have to go back and start at the beginning of the thresd I look forward to it.

@palo thank you for your encouraging remarks. however , for me Ill skip the pre heat , and the flipping in most cases not so much the CarSiu project as a differential in browning and crispy-ness on the different sides isn't worth the effort , and potential calamities even if the risk is very small Ill give a non related idea : I do love scallops . very fresh . right there in front of me at the fish monger who's establishment might remind me of the deep sea , and not the sea shore. those scallops might need a Test Fund thees days for purchase but no matter the cost : scallops are mighty fine ' sashimi-like ' and an overcooked scallop is a preventable mistake. so , why pan sear both sides os the scallop? Id rather sear the top I see , and leave the bottom alone. back to the AF L Ill give every thing a shake and pay more attention to the total time , for now,

over here https://forums.egullet.org/topic/143952-the-air-fryer-topic/page/37/#comment-2416046 I made Tj's fish sticks ( Fz) in my news Air Fryer but first , those TJ's tomatoes : the usual Campari , window green onions , TJ's EVOO , but added some chopped kimchee Ive had in the refrigerator . idiotic of me to not have been adding this to the Campari for such a long time. I only use EVOO , as there is some acid from the tomatoes and it works out fine for my palate the mayo on the R has HotMamas Indian spics added to it , and its delicious Hot Mamas his here ; https://forums.egullet.org/topic/166272-no-added-salt-or-very-low-salt-spice-mixtures-and-rubs/#comment-2416049 and the final plate : was this delicious ? you bet was it very easy : you bet again . those w Eagle Eyes note the cork in the first pic. that's from a TJ's reserve , black label , I had for a while and decided it would be a good time to try . it was very high end Weekend table wine. excellent in the kitchen while cooking TJ's has a number of reserve wines . my WineBuds @ Tj's have explained them to me there is a white label , and a black label . the black is a step or two above the white. there might be other gradations , but white and black is enough for me to remember if you enjoy Tj's ' Coastal ' line ask about the reserves . maybe you can remember the gradations Coastal is about $ 5 , and the reserves , maybe $ 10 or so wonderful wine , attractive prices for what's in the glass. three cheers for the AF and no-salt spice blends ! BTW : I add ' salt ' at the table , and its a different than NaCl discussed before , but not that strait forward .

Ive been paint attention to commercial levels of salt for a while now. as time marches on , its going to be more and more important . this site https://www.hotmamas.ca was recommended by @Ann_T the owner was very helpful via email , as this site is in Canada , and Im not. my CreditCard company charges 3% for foreign transaction . someone has to pay for their computers electricity , that automatically makes this calculation . I got quite a few items . I didn't want to wonder what that item I didn't get tastes like more or less , and waded out a few that seemed very similar. this spice collection is hot. after all , its in their name : Im very pleased w this collection , and am glad I splurged a bit. 10 % off at the time of my purchase ( Canadian ) shipping to USA was extra free to Canada w a minimum purchase . I tried the curry , mixed into some Aldi Mayo last night : it was for the Dinner AF's TJ's fish sticks Im very happy w these I also have some mixtures from Penzey's https://www.penzeys.com and I thought Sauer's https://sauers.com but can't locate them at the moment. if you have a source of no-salt mixture P.S.: I wish HM's had a few interesting combo's that were not hot. please chime in . its worth looking into commercial levels of salt earlier rather than later .

m late to the air fryer. over here : https://forums.egullet.org/topic/166211-char-siu-using-your-air-fryer/#comment-2416007 I mention why I got one , and the model I chose . I was in no hurry as my CSO did most of the things I was interested in , and my counter tops were clogged w junk stuff . that log jam has been cleared , so on w the AF , initially for CharASui. I tried TJ's fish sticks , which I easily have been baking in the CSO. my model has a preheat , a beep 2/3'd or so through the cycle for a turn over reminder Im sure most AF's have the same thing. but I decided to ignore both . pulling out a hot drawer twice is something I decided to avoid. I like the idea of putting the stuff in the AF , picking a temp and time and it beeps when done, Id adjust the time and temp as I go along , by keeping track in a new red notebook ! I(ll continue to turn the Char Sui . but hopefully that's the only item so TJ's fish sticks : note the perforated parchment paper Im trying out . 1/2 sheet to see the difference with and without. frozen FS ready to go . temp 400 F 15 minutes , from start , ignored preheat and flip 10 minutes let it go for the full 15 : these were very crunchy , moist , and terrific ! no turning of note , the FS only stuck to the parchment paper ! clean up was easy let the try cool completely, then by hand hot water w a few drops of dish soap. much quicker than the CSO , and 15 min was very very crispy , yet still moist. seasoned AF'ers already know this. vey pleased I have this , and the counter space as its very easy to use. BTW the second down on the L FS was the best .

@mgaretz thanks for your comments. Ill give it a try I do like Red !

@PetarG have you made the above pound cake w/o the sour cream ?

I decided to end the SV ( two bags ) early this afternoon : this is the only legitimate use for snow . period . both bags 130.2 F 26 hours. AF possibly Thursday .

@Smithy thank you for the menu's I could move into that place right now and stay for a while. at least for 3 or 4 full plate servings.

AF'd 1/2 of the batch just now . the other 1/2 Ill SV @ 130.1F for 24 H ( vac packed ) , and the other an additional 12 H . rapid chill . , then AF at some point. out of the bags , a little glaze on them , ready for the AF I preheated 400 F instructions were to reglaze every 3 - 4 minutes first hot glaze second third done. total 20 minutes . plated cut. of note , the parchment paper I used , the flat w the holes in it , didn't really completely fit the AF's basket. I derided clean up w the burnt sugar. I might try the basket parchment paper , as I noted the two types I purchased from Amazon along w the fryer. good news : the clean up went fine . by had w hot water and a brief soak w liquid detergent. the taste for a first attempt was good. 22 - 24 minutes might have been a better idea for the time. the Rx says 14m- 16M , but I think the hunks in the Rx were thinner. and the marinade needed more 5 spice . Ive noted that on the Rx. @Dejah shared here Rx . similar , w the addition of fresh ginger and sesame oil Ive made a note and will add that next time , maybe even some lemon grass as I have some plump stalks Vac'd and frozen. over all a decent effort w decent flavor. interesting to see what the SV cooked version will be like. stay tuned.

Id like to mention something about ricotta. I like a lasagna w a creamy layer. Béchamel , my favorite as it browns so nicely on the top ... and has a mighty fine aroma if browned properly ricotta + other cheeses , herbs is very nice. w a tip from ATK , believe it or not for the ricotta lasagna . for that creamy effect Ive used cottage cheese as an initial point over ricotta. pick your fat level you just have to beat out some or most of the curds. not all of them then use as you would ricotta. its very nice I thnink and a bit more flavor involved.``

@TdeV do you have a pic of your smelly T.O. to share ? door closed , and door open ? middle of pre-loading for the Swift Bowl so there still is some time .

@TdeV good points . id remove crumbs they will ignite eventually is there is not a liner that's easy to remove or a trap door on the bottom to open open the door and shake them out. they are a fire hazard . for the aroma ? can you take it outside , plug nit in and set it for 450 F and burn off the source pf the aroma ? do you have a CO2 fire extinguisher ? very hard to come buy for home use just in case of fire. home foam extinguishers will render the unit ' junk ' or save time and fire hazard and get a new unit where the crumbs are easier to remove ?

@Rajala thank you for the referent to your videos I love watching them outstanding technique

@TdeV before i start to Pre-Load for the Swift Bowl Ill ask : why do you want to clean your T.O ? the CSO has a slide out stainless steel insert you re supposed to use for toast. thus removing the crumbs from time to time. my guess you remove crumbs fro toast so they don't ignite during high temperature baking. other than crumbs , why clean ? if you have a pool of fat waiting to ignite that would be something to remove. as a fire prevention.

the CSO has a steam cleaning cycle. sorry I just could not resist.