We have a small deep fryer about that old, if not older. Bought it, ate like pigs for a couple weeks, cleaned it out, and haven't used it since.Originally Posted by dodint
We have a small deep fryer about that old, if not older. Bought it, ate like pigs for a couple weeks, cleaned it out, and haven't used it since.
My mom made some kind of casserole with that for Christmas, it was awesome.
Yeah. Ana uses it all the time. It is awesome.
It's not even stored in the kitchen silly. I did ask you a few weeks ago, if it should go to donation pile.I'm not opposed to a rice cooker, I just have no room right now.
Joke's on you, got reusable bags.
Speaking of, just tried burgers via that. Went a little under knowing there'd be carry-over when I rested them for 10 minutes after patting them dry and prior to putting in a rocket-exhaust-hot cast iron skillet with a little bit of butter to help with browning. Only downside was the cheese didn't have quite as much time as I'm used to to melt, but still melted most of the way, and the cook looked *exactly* like how my favorite burger in LA is every time I order it.
That seem a lot of work for just a burger but if it was perfect for you, then congrats! Nathan's been out of town recently, so I haven't been cooking much. He did take me out to an amazing dinner last night though. My tuna was seared to perfection and the lobster mashed potatoes were seasoned with just the right amount of this buttery sauce. It always nice after a long trip to share an amazing meal together.
It really wasn't much more work than normal. It took a lot longer, but most of that was just sitting around letting the machinery do its thing. And that sounds delicious!
Today we had brunch and my blood Mary was infused with Asian thai spices. A different twist to my favorite brunch drink.
It's really hard to beat a good bloody mary, and adding thai flavors sounds like a good way to do that.
Posting Permissions
Reply With Quote