JoNorvelleWalker

Yes, but I have two box graters with ten different sides between them; a Cuisinart with about thirteen different discs; an Ankarsrum with two separate grating attachments for half a dozen textures; and I'm sure some way of grating with my KitchenAid. What exactly is the proper grater for potatoes? @Kim Shook said her shredder was not ideal.

This ties into a question I had recently about potato pancakes: what exactly are "grated" potatoes and how are they achieved? My Ankarsrum mixer has a potato grating attachment. However after using it once to less than good results I realized it is intended for grating cooked potatoes, not raw.

But the batches were from the same bag of frozen French fries.

Smash burger refers to the cooking process. Kenji calls for a temperature of 370C. The constraints of my kitchen dictate slightly lower. I form a quarter pound of ground beef into a ball. Then smash it with this (eG-friendly Amazon.com link). To make sure it's dead I whack it hard with this (eG-friendly Amazon.com link). Then turn the beef for about 30 seconds before plating on a Pennsylvania Dutch potato roll. Ohh - and no one likes a cold smash burger.

Last four nights have been frozen French fries. I am not ashamed. A new brand for me, Alexia, that are pretty acceptable. This afforded an opportunity to compare APO "air fried" to traditional deep fried potatoes, at least as far as frozen French fries are concerned. The APO potatoes were better than expected, at least until they got cold. But the deep fried potatoes were far better, and were tasty even after no longer hot. Deep frying is a little more mess than air frying, but deep frying takes less time. Thus I conclude there is no point to air frying French fries. At least as far as frozen French fries are concerned. Full disclosure: three nights were Kenji smash burgers, tonight was tuna salad.

Yesterday morning I had the air conditioning on. Now I can't get warm. Rum helps.

It's not chilly, it's cold.

Though you might want to render it soon.

I'd keep it.

You too!

Plus you get to have broken glass with your pineapple on your laundry floor.

I can't speak for Defoe and Stilton, but Sardinians enjoy their maggot cheese to this day. https://en.wikipedia.org/wiki/Casu_martzu

I suspect the customer service person had never seen a probe, let alone used one for cooking. However after reading the customer reviews I think you may be right. When used with the Paragon the probe covers the range 80F to 375F, as does the mat. GE probably aren't making the probes anymore anyway. I, for one, still love my Paragon(s)!

My guess is Celsius. Nowhere that I could see did they mention Fahrenheit.

Same.

I bought a new brand of frozen French fries this afternoon. I'm torn between air frying in the APO and deep frying conventionally. (Since the potatoes are pre-cooked and frozen they would only need one frying step.) Though after I finish my mai tai I may opt for a bag of potato chips to accompany my smashburger.

Finally clams.

$7.99 in the US.

I favor TeamFar baking sheets and pans. I have many. One that fits the CSO is (eG-friendly Amazon.com link)

Dinner tonight was supposed to have been clams. I'm not sure what presentation of clams, but clams. However life got in the way. After a migraine this evening dinner tonight was shad. Shad that probably should have been pitched by now, but at $110, waste not want not. Methode Rotuts and a mai tai cover many sins. It was not impossible to pretend the shad was not half bad.

The link is not working for me. Thanks but what I was looking for was how to air fry a facsimile of French fries, not sweet potato fries.

Don't forget the AI microscope. Unlike the bug zapper, I understand the microscope is already deployed and in use. https://www.intellectualventures.com/buzz/press-releases/global-good-and-motic-introduce-breakthrough-ai-powered-microscope-to-fight

Seldom I treat myself to scallops but I never remember grit from scallops. I was about to ask of grit in clams. I have two dozen littlenecks in the refrigerator. The last batch I got from Citarella were a little sandy.

Well malaria eradication is one of Nathan's non-culinary projects.

My youth had been scarred by Salisbury steak. Never heard of it called hamburger steak.