I love my air fryer.
Bear’s Kitchen: a T&T foodie thread
- Thread starter cannabineer
- Start date
raratt
Well-Known Member
I have resisted getting one so far.
There's some stuff it can't do, like batter fried cod. But for frozen french fries etc... it's pretty nice.
Metasynth
Well-Known Member
Best thing I’ve ever found for reheating cold pizza
tkufoS
Well-Known Member
My new wave rocks for reheating pizza !
DarkWeb
Well-Known Member
IKR! That's what I was thinking
DarkWeb
Well-Known Member
I'd eat that
Metasynth
Well-Known Member
Where is @Laughing Grass , she threw away that abomination that they called fish and chips the other day…show her what they’re supposed to look like!
cannabineer
Ursus marijanus
Cheese and onion enchiladas, take two. My tortilla handling game has benefited mightily from Annie’s advice.
I had two ancho pasilla in there, but the pale brown sauce that came out of the blender looked pale and brown. So I set another pasilla and a New Mexico to rehydrate while I practiced brunoising the leftover half onion. Also, 1/2 tsp Mexican oregano is too much for my palate.
I had two ancho pasilla in there, but the pale brown sauce that came out of the blender looked pale and brown. So I set another pasilla and a New Mexico to rehydrate while I practiced brunoising the leftover half onion. Also, 1/2 tsp Mexican oregano is too much for my palate.
cannabineer
Ursus marijanus
The recipe
www.mexicanplease.com
Cheese and Onion Enchiladas
This is a simple, rewarding recipe for a batch of Cheese and Onion Enchiladas. I used Ancho and Guajillo chiles for this batch and they were delicious!
www.mexicanplease.com
Metasynth
Well-Known Member
What are we calling these knife skills?
A French brunoise should be 1-2mm cubes. I suggest practicing planks with carrots, then parlay that into a julienne, then cut the julienne crosswise into your brunoise.
But you know, I don’t take this kinda thing seriously anyways.
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cannabineer
Ursus marijanus
All those fancy terms mean is “I got it cut up, okay?”What are we calling these knife skills?
View attachment 5029914
A French brunoise should be 1-2mm cubes. I suggest practicing planks with carrots, thin parlay that into a julienne, then cut the julienne crosswise into your brunoise.
But you know, I don’t take this kinda thing seriously anyways.
Cooking is a form of chemistry, words matter as they allow precision in replication.
Reaching for the goods eh?
it looks really good.
cannabineer
Ursus marijanus
Then perhaps “great cutlery used very badly”
I’m sure if my knives could speak, they’d have sharp words, cutting observations and edgy epithets a-plenty about the mismatch. But they can’t even make a pointed remark, so I continue to blithely torture them.
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