rotuts

I received an email Im sighing up.

@liamsaunt thank you for the menus and sharing your trip with us.

feeling a little ornery after all , Ive had the book in hand , for only 5 days I called Amazon 888 280 4331 and they were goi9ng to email me a shipping label and Id send the book back and re order. I sugeested the book was very heavy , and energy costs etc and asked the agent to check w a supervisor. they did , and got the 14 $$ back on my CC. they were very pleasant about it. but you do have to use the Green Card. politely.

Rats !

TJ's Fish Nuggets and TJ's TaterTots from Fz , AF cooked togheter: https://forums.egullet.org/topic/143952-the-air-fryer-topic/page/38/ outstanding.

tow items , from TJ's , from frozen right out now the freezer :TJ's Tots, TJ's fish Nuggets at the same time : 400F , from cold// frozen , AF I wanted to see if both worked together , as its very clear both are superb in the CSO , and AF, set machine : 400F , 20 min. start. I check earlier as I knew 20min was way too long. checked at 10 minuts , pulled at 12 min. everything looked good , and there was some sizzling. F.N.'s did puff up , but could puff up more the TT were crispy ,light-crispy : thin crust and the potatoes were cooked , and hot so , next time , perhaps 2 minutes more each component would benefit , in their own way and they both AF well , together , from Fz. not in anyway greasy : a dry , light crispy-ness sauce was simple Mayo. this time.

@gfweb any more details on the cabbage ? sounds good.

@ElsieD did you 'register ' your book to get that email ?

you take that into account w the tomato portion for me , one ground turkey slab ( they are 20 .4 oz , not 1 bus ) 1 large jar tomato sauce . but Ive since move to organic crushed , 28 oz and it comes out perfect . medium-thick . w the canned tomatoes I just up the seasonings O use. and I fry to find no added salt . I adjust later. I do add olive oil both at the start of cooking , and then on the dish as I use the fragu. I like a rag that's a bit creamy , as if you used cream to ' parade ' the meat if you were making it on top of the stove. Ive been under the impression iPots dont do cream well . ( mixed in to the ingredients ) what I do , when the rabbi is done 30 min -- I mix it up. then dot the ragu w pieces of cream cheese , in hunks . I iP for 5 min or so. then mix the it. this step might be very unnecessary , in my case Ill just add the cream cheese at the begging . I use cream cheese that Ive vac'd and frozen as I dont keep cream in the house works fine as a sub for me I have not done this in my 3 qt just yet. I have vac'd fz bricks of turkey ragu made in te 6 qt : 2 slabs of ground turkey ( 20 oz) ( not browned ) 2 28 os jars crushed organic tomatoes dried herbs , dried garlic , onion , etc. I alternate the slabs with the cans , but dont mix dried herbs go on a slab of turkey , followed by the can of tomatoes. I mix at the end of the cooking . as easy as easy gets texture is fine flavor up to your tomatoes and added herbs and etc.

@weinoo im going to have to open a new folder next to the Roast Chicken folder and call it Breakfast p0rn. that Tor-Fri will be its first member. looks fabulous.

I add green thai chili to jalapeños for heat. as mentioned , serranos I can get s0metimes have a nice heat. supermarkets chili's I dont even look at . unless its a hispanic store. they sometimes have hotter jalapeños.

Ive forgotten what a four hour group f meat simmer is like, texture wise. difficult to say what those unpleasant bits are. using the times you mention , ground pork is going to cook in a similar fashion to ground beef , from a supermarket grind. I make a ground turkey , or ground turkey ground pork ragu in an iPot . 30 Mn HP and the ragu has a pleasant texture. if you enjoy the 4 hour process, terrific ! you don't ge those aromas in the kitchen any other way. I was very surprised how much I liked the iPot'd turkey ragu : ground turkey , jared sauce ( good quality ) additional seasoning ( Penzey's Tuscan blend ) etc its done in 30 min , and after pressing start , needs no attention at all . the iPot texture was about the same as the ragu I used to simmer for hours.

my batteries arrived with MB@Home. Im very pleased with it . a home baker should keep this tome in mind.

still simple , but w the addition of fresh chopped spinach , off the heat . wilts a little , but still has good texture : 8 0z stock reduced a little very vey nice dish so ... Straciatella w tortellini a la Florentine . not Italina , more French terminology very easy very very good. in a fancy bowl ( next time ? ) Ill leave myself a generous tip.

F.D.: I did not spot the sale. @Dave the Cook did. I paid full price .

Im happy with mine. does what I want it to do . cleans up with minimal attention. so Im pleased this one turned p and Im pleased I go it when i did .

@JeanneCake congratulations

@JeanneCake not wishing to spend your money and hopefully you will get a unit just like mine on the second ' heat in ' ( I did two ) there was no plastic aroma this is a spectacular deal . I don't regret paying full price , a month ago . this has a solid place , and very useful , for what it does.

@Duvel Wow I bet ( hope ) they are ' salty ' still excellent . a dosing issue only and not available near me one way or the other.

for about 25 years I was very fortunate to have a large set of pans i purchased individually in France , from https://www.edehillerin.fr/en/ in one sloop / packed in a crate w wood shavings , the lot came to NYC via a deal w Air France , as the shipping about the cost of one pan. I had to pick them up at a commercial end of the air port and had a nice chat w the federal narcotics agent while we looked through the box. very polite , but that was a method if shipping ' stuff ' back then to make this story shorter : they were not non stick. you attested the temperature as they had a thick copper bottom and waited for the natural release when you cooled something fish , chops , burgers . and you didn't dit the pans scorching hot. Bartenders friend , and occasionally EasyOff for the rims got you back to the starting point . the pans were very very smooth. here is my question : \whould these type of pans have be able to take on a polymerized coating of oil that over time would have made them ' non-stick ' similar to a well care for DARTO or your Grandmothers cast iron ? I can't imagine its not possible but it was really never done in restaurants as far as I can tell because the restaurants had very cheap dishwashers ? I can imagine my two favorites getting on a patina over the years I still have the pans. and I have experience w EasyOff , get this the paste just in case

I had that same GE . way back when lasted for over 30 years.

on Amazon , in the review section one person said the plastic smell dd not go away . I forged ahead anyway. the instruction booklet said there would be a plastic smell for a bit , on the ' test ' but it would pass. fortunately , it passed for me. that was one review on Amazon that said it didn't. all the rest didn't day anything about it. so .... good luck. mine is turning out to be a fine purchase. P.S. its 50 % off. https://forums.egullet.org/topic/153880-current-sales-deals-and-bargains-part-2/page/65/#comment-2417921

Ive kept SAF in an airtight container in the refrigerator for quite some tome. a mayo jar w some extra plastic wrap around the lid so it stayes air tight. its gets very humid here , so I used the refrige.

gee wizz buy two !wo

@Pete Fred your Pound Cake looks stunning . I can see your Expert Concerns about that lighter top. I know you willl work that out not too fat as you can send me all the imperfect ones . Id love them . we all have our histories of baking PC. mine , right out of Fanny Farmer . Two Loafs , very nice and tasty . My sister , send me that same loaf , in college . I enjoyed it. it had a good chew , at that point . wondered about the other loaf. the Rx made two. 3 0r 4 months later , back at homer vacation my father pulls out a small log , from the ' flour drawer ' yes , a ' flower drawer ' not used at that time and then shaved off parts of the log to put on ice cream , had packed from both Baskin Robbins and Swensons , in they very early days. worked fine ..