Search Results for '("C'

[chocomouse]

We had liver, sauteed onions, potatoes (cooked successfully in the air fryer!) and cole slaw. This used to be one of our favorite meals, but we haven't had it for well over a year.

[BakerAunt]

Skeptic--I baked them and liked them a lot. My husband considered them too spicy (!), but he has a sensitive gut. I will bake them again, as that will mean that I actually have cookies around to eat with my tea!

I used a Zeroll #40 scoop for the dough. I suggest dropping the ball into the granulated or sparkling sugar before putting it on the parchment.

[Mike Nolan]

Finding good onion rings locally is always a challenge. So many restaurants just buy a big bag of frozen rings from Sysco. They taste bland.

I like the ones at Red Robin, though they're not as good if you order them to go. Dining in just isn't something we're comfortable doing yet, and Red Robin has only a limited number of sandwiches we like anyway; many of their burgers would feed us for 2-3 days! Popeye's used to make really GREAT onion rings, but most stores don't carry them any more. Runza hand breads their own onion rings, but they just don't quite hit the spot most of the time. Buffalo Wings and Rings says they make their onion rings in house but they weren't very exciting to us.

I buy Nathans frozen onion rings at the store and bake them on parchment (they stick to the metal if you bake them directly on the pan), they're not quite as crisp as I'd like but are pretty good for when we have a craving for onion rings. I'm not sure I've had them at a Nathans, the nearest one I know of is at an I-80 rest stop in Ohio.

[BakerAunt]

Joan--I hope that your sister is doing better.

For dinner on Monday, I roasted a chicken and tried a new method. I started it at 450F for 20 minutes, then reduced the temperature to 350F for an hour and 40 minutes when it tested done. It had crispier skin (which alas, I cannot eat) and the chicken was moist. I also roasted sweet potato chunks tossed in olive oil in my small convection oven. A mixed salad rounded out the meal.

[chocomouse]

My new Breville Smart Oven Air with Super Convection has 13 pre-set functions, including air fry, proof, dehydrate, and the usual bake, roast, reheat, etc. I bought it because my oven/stove is 37 years old and not working consistently well, and replacing it would require some major remodeling, rethinking of my kitchen.

I've never fried foods in my entire life, and air frying is not something I've ever wanted to do; I don't know how to cook or eat that kind of food. It's been a steep learning curve to use this Breville, but I think I do really like it and would buy it again.

Onion rings are the ONLY food I have air fried in it that came out really good!! I bought Alexis brand frozen, breaded onion rings - and they came out perfect! The second time I cooked them, they were not as good - dry, overcooked, but that was my fault because I used an incorrect temperature. There is no simple cookbook (that I have found) for the Breville. I am gradually making my own - a lit of temps and times for different foods.

I have tried doing french fried potatoes, several times - not good. Not crisp and crunchy, cooled off (got cold!) very quickly. I tried chicken thighs - made a greasy mess of the oven and smoked up the whole house. I'm not sure if I should air fry in place of roasting fresh vegetables, but some cooks say to do that.

Sorry, this is more about the Breville than air fryers --and I have read many comments on line from owners that if you want to air fry, get an air fryer, not a Breville convection oven. I think a lot of the problem is me - I like vegetables plain steamed or roasted, usually with herbs. I like meat marinated and roasted or grilled. After 78 years eating that way, it's not easy to change.

Janie, I would suggest you find an air fryer forum online and follow the discussions. Choose carefully - I think many of the air fryer users (of course, not all!) are new (pandemic?) cooks who are looking for a simple (toss it in the air fryer and push start) "magic" way to cook food at home, replacing their usual their usual fast-food take out.

Sorry for the rant, and hope this might be helpful.

[Mike Nolan]

The rest of the week is supposed to be cool (highs in the mid 60's and lows in the 40's) so I'm making about 5 quarts of potato-leek soup today, with Challah croutons.

[BakerAunt]

On Sunday, I baked Whole Wheat Sourdough Cheese Crackers (nicknamed Baker Aunt's Crackers) from dough that I made last week. Instead of grapeseed oil, I used avocado oil to brush the dough. I also tried to hold back on the salt on top, since my husband asked me to do so and his blood pressure is higher than mine.

[cwcdesign]

I do like kale, but I only like the Lacinato (dinosaur) variety. It’s something I always buy organic and we’re growing it in the garden. We shred it for salads and toss it in dinners with sauce like the butter chicken meatballs we like. I think it is more tender than other varieties. I’ve tried making kale chips once and they were ok, but they don’t hold their crispness.

[Mike Nolan]

The Wall Street Journal has an article today (probably behind their paywall) on a Louisville KY favorite this time of year: chocolate, pecan and bourbon pie. But don't mention tomorrow's horse race in conjunction with it, the owner of that pie's trademarked name is very protective of it. (BTW, the 'real' thing doesn't have any bourbon in it.)

[Mike Nolan]

I haven't tried an Impossible Burger yet, and I'm not really in a big hurry to do so. They're far more processed than anything else on the menu and I'm not sure they're any better for you based on the nutrition label.

I'm sort of curious to try one of those lab-grown steaks, but I'm not sure where I'd get one yet, and for the price I could buy certified Piedmontese beef. (That's where I bought my last batch of beef shanks and bones.)

[Mike Nolan]

Condé Nast is a company dedicated to killing trees (to make paper), isn't it?

[BakerAunt]

I have not joined the Kale salad or Kale Chips brigades, but I did find that kale works well when added in moderation to soups, a butternut squash tart that I make, and my Pork Loin Roast with Butternut Squash and Barley. In the latter, 2 tsp. of cider vinegar also get added, and I know, from the time I forgot it, that the vinegar somehow balances the kale. (Original recipe used Swiss Chard.)

I do recall having a spinach salad with a hot bacon dressing and liking it. However, I would not be eating or making such a dish with my current eating plan.

[Mike Nolan]

Well, the Wall Street Journal said Condé Nast was doing it to 'help save the planet'. But dairy products are still OK, I guess. Wait until they look into chicken and egg production issues! (We hear a lot about both of those because Iowa and Nebraska are major egg production states and Costco has recently set up some broiler chicken production facilities in this part of Nebraska.)

[Mike Nolan]

Not fond of sauteed spinach. My mother would make 'wilted' salads by pouring hot oil (usually bacon grease) and vinegar on lettuce and/or spinach, it was nasty looking, nasty smelling, and nasty tasting.

And don't even mention things to do with kale!

[Mike Nolan]

My wife had some fresh bread with peanut butter and jam, I had leftover stir fry (and some fresh bread, too!)