JoNorvelleWalker

Beats my lunch.

There are many kitchen toys I'd like in life. But a microwave and blender are not among them. If and when Instant Pot comes out with an induction model I might be tempted.

Thanks, Mrs Beeton piqued my interest.

@Smithy it sounds like you need a Paragon or three -- or perhaps a Control Freak if you remortgage your camping trailer. God did not intend hot air for frying. Perhaps if @Anova Jeff and his drinking buddies make it back from the South Pacific, the long awaited Anova Oven will become a reality. But at this point I wouldn't exactly hold my breath.

The CSO is a competent convection oven, certainly. Maybe not as much air flow as a dedicated air fryer. Or maybe not. I have yet to be tempted by an air fryer or by an Instant Pot. If I want to pressure cook something I posses perfectly capable pressure cookers, and for rice not much beats my Zojiroshi.

https://forums.egullet.org/topic/36454-tapas-the-topic/?tab=comments#comment-396103 I'm fond of Sherry and would love to have more of an excuse.

My rental kitchen doesn't have a fan... But seriously, is two cups of oil enough volume for deep frying?

Nope, correct link. The device is for frying tacos. Here's another picture...

https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2213383

Why all the hate for people? I was served brains once on an eastbound crossing. Can't recall what species. Quite good, although I had some reservations with the thought. A Dalmatian friend once said she could never stomach brains after seeing them splattered on a train station wall after a bombing in the war.

Now that I posses a Paragon* -- an induction hotplate that can maintain a precise oil temperature, I have returned to tacos: *OK, actually two Paragons.

But why?

This morning's dinner. Beef tacos, guacamole and salsa. Previous night's Rancho Gordo beans, not shown. Using two zones of my DeLonghi griddle, 400F and 450F, I can pretty consistently get tortillas to puff properly. Tacos deep fried in pot of 375F peanut oil sitting on the Paragon.

$4.02 with next day shipping.

I just use Japanese fishbone tweezers.

Another week. Cheese is waiting.

I'm wondering how badly I need a third.

And then there's "egg rolls off the counter."

I was hoping someone would admit to this! I either use the curve of the sink or crack on a bowl rim.

@paynemj I have a US KitchenAid model similar to these. For my mixer the 4.7 liter/ 5 quart bowl was an extra cost accessory. It is the bowl I regularly use.

Rancho Gordo Silvia (Flor de Junio) beans. Dinner was supposed to have been beans and tacos but things happened and the tacos didn't. Silvia are very good.

If it helps I googled this: https://www.pinterest.com/pin/215891375865383931/ The recipe is not difficult at all, as long as you don't mind peeling apples.

Pretty sure I am not allowed to post the recipe. You can read about it here... https://www.amnh.org/explore/news-blogs/interviews/joy-of-cooking-family-history

I beg to help: Joy of Cooking Sour cream apple cake soufflé Cockaigne. It is served at room temperature. I have taken it to potlucks. Always been well received.

Pictures, or it didn't happen.