Anna N

When you explore the science of frying it’s hard to believe that an air fryer can accomplish anything even close to the same effect one gets with frying. It will take too long for the batter to form a barrier that would be sufficient to prevent sticking. “What creates a crisp crust on fried food? When food is plunged into hot oil, the water in the food starts to boil and percolate toward the surface. In order for a crisp, dry crust to develop, there must be a barrier between the hot oil and the migrating water. This barrier is typically something starchy. As the starch fries in the hot oil, it dries into a pleasantly crisp shell and protects the moisture beneath. The food inside steams while the coating browns and crisps.” The dry heat from an air fryer doesn’t seem like it will seal the batter quickly and hence sticking seems inevitable. But having given away my air fryer I have no way of testing my theory! The quote is from here.

What’s not to love? I’m sure I would have loved it too.

Spam hash Spam fried rice

I guess I should have used a smiley face to show that I was just joshing.

Another look at Italians and tomatoes.

Well I must say that yours looks awfully good but I am with you. If a citrus pie doesn’t have some tang it fails my taste test.

I think nobody read your question!

I have found some excellent suggestions in these articles in terms of flavour combinations and additions and subtractions. I am glad a couple of other people are reading through them.

There is a restaurant in Burlington that has been hiding in plain sight! Last week @Kerry Bealnoticed it when she picked up our lunch from Montforts. This morning I bragged to my son that we had found a new restaurant very close to him. He laughed and told me it had been there since he moved to Burlington some years ago! Not sure how it escaped our attention. Rose in the kitchen specializes in Turkish food. Kerry’s lahmacun. My lamb kebabs with a side salad. A selection of sweets that we shared.

Thanks @chromedome I can see some challenges and I can see where you have tried to meet those challenges. That is a really tight spot where your range is located.

What a gorgeous photograph of a gorgeous sunset.

I was pushing your buttons! I am hopeless at imagining things that aren’t there.

And that is a huge under estimate!

I can’t quite picture this. Could you supply a photo?

Thanks. As you note it is still speculation to a large degree but not beyond possibility by any means.

It looks like a fun experience. I mean the book not dropping 30 grand!

Thank you. That is quite impressive!

Fat-free meat is an abomination but I am on your side as far as Wagyu is concerned. Just looking at it can destroy my desire for a beef steak! Moderation in all things even cows!

I was sure they would be right up your alley.

I agree that the cream cheese as a change from butter can be quite tasty. Not something I do often but I do enjoy it.

I don’t blame you. And you’ve already tried your hand at the traditional bahn mi and did a very respectable job I would say.

Not at all. Look at the amusement you’ve given us. That’s a rare gift in these difficult times.

Of course. This is just a lighthearted take on the food and how we choose to eat it. The writing is extraordinarily good and the food knowledge is deep. I am enjoying every single column and do wish they had been assembled into a book! Here for those who are interested. “How to eat How to Eat is our attempt to settle on the ideal form of classic dishes. The aim is not to establish rules, but to identify an informal code of good gastronomic conduct and have some fun while we're doing it.”

Many of us have done that! Given your record for fabulous meals I don’t think it’s anything to worry about.

You are such a good sport.