rotuts

@gulfporter you had a donut maker ? Id like to here more about that ' cake ' donuts ? ' fried ' [puffy ] donuts ? AKA crispy creme's ?

I enjoyed the clip after all , no CIA love to get a m0del as simple as that one. at least the Tech-is give up on the P.P's , and moved on no WiFi , no SousVide setting etc.

I googled and looked at various reviews the current version seem much more complicated than the version mentioned by A.B, and bulkier non suggested that the handle came all the way down for vertical storage. for some reason I could not copy that URL here are the recomendations seems these things have gotten over tech'ed https://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presses

wow something to think about so .... which one do you have ? what do you like about it ? and what don't you like about it ?

@Dejah that ham looks perfect. and I agree , nothing goes better w baked ham then scalloped potato. followed by Banana cream pie ? a perfect a combination

@Smithy consider a simple ham and cheese if the ham is deli ham , that's not ' boiled ' ham or if its any way salty consider brief soak of the ham in ice water. the ham will be ham-er and you will notice this in the sadwich make one w/o the 'ice bath ' and one with cut in /2 , and after a written statement about the dishes each gets 1/2 and can comment. it dies make a difference and only takes a minute or two , no more consider a very light brushing of the panini bread surfaces with evoo. Ive had them that way. fantastic.

@Smithy if ' He ' considers the haircut was $ 28 then ' He ' doesn't get any more panini.

@weinoo Im sure that chicken was tasty . you are correct . it won't go into the primary collection it will just be a ' reserve ' it seems to think its a crab , BTW

@Smithy Nice ! have you plugged it in ? just checking. that's a fine find. enjoy !

@Smithy an unusual and remarkable find and fir that price ? now you can work with ' pressed stuff '' Cuban Sandwich ? etc. congratulations.

@Maison Rustique Im going to look into the Rana lasagna.

i can see maybe baking or frying maybe just not simmering. the question is how hard it the rind you plan to use . I grate before it gets very very hard

ive never made much of using the rind of any cheese in stock ,broth ,soup or sauce , as something that floats around in ' it ' if there is something in the rind i want in what ever its said would be good \ to float around in , i in , I grate the rind right into it. done.

@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 .