New and Improved TnT Foodie thread

Cured up some more salmon for sushi/sashimi/poké. Portioned, salted, and rested in the fridge for about 3 hours. Then rinsed and soaked in a 10:1 water:rice vinegar solution for 5 minutes. Patted dry, and vac sealed. The vac pac bags will get frozen in the chest freezer at about -20F below zero for about a week to help ensure the destruction of any possible parasites. Then itl be safe to consume raw. I used the last piece from the previous batch to make a lil sashimi snack for the wife. Mine was just a messy pile because I’m lazy.
 

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BarnBuster said:
Anyone use their air fryer on a semi regular basis? Or is it another dust gatherer in the kitchen?
Thinking about that or a multi-cooker (pressure cooker)
Click to expand...

We have a Multi-Function Air Fryer Rotisserie Oven.
Similar to this one.
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Most of our oven work is done in this magic machine. Our regular oven does not get a lot of daily use anymore. It has been relegated to large
orders, multiple pies, cakes and turkeys.

While it does have a rotisserie feature, we have never used it.
In addition to air frying, it will bake a frozen pizza in 10 min or frozen shrimp in about 8.

This was a welcome addition to our kitchen.
 
BarnBuster said:
Anyone use their air fryer on a semi regular basis? Or is it another dust gatherer in the kitchen?
Thinking about that or a multi-cooker (pressure cooker)
Click to expand...

Get one!!!! I held off for years because I just don't have any extra counter space. I finally bought one with one of the stimmy checks from back in 2020 and I have never gotten more use out of a kitchen gadget or appliance. I actually had to replace it a few months ago and didn't even sweat the cost. It has become a necessity. The amount of use it gets is well worth the sacrifice to the counter space gods.
 
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