I do not watch many cooking shows though I have in the past. Back when I did not cook much, go figure. Oddly enough I enjoy watching short videos of the recipe coming together and the execution. Love that. Seriously. Making mac and cheese is great! My paternal grandmother made the best white mac and cheese. I asked my aunt for the recipe! I tend to pass on regular wine (rice wine is fine) in recipes. I was making a chicken stew last summer that called for white wine. I felt it overpowered the dish so the next time I used chicken stock. I found it to be much, much better. I suppose you can contribute it to my taste buds
Depends on the white wine used--and the alcohol content. Some are pretty powerful. I've used Riesling occasionally (part of a recipe for schnitzel--the ones you can get at Aldi in September/October). It tends to be a little lighter.
I just inherited an air fryer from my sister. I've used it twice, both on potatoes. The first time, I used regular white potatoes, and I made what amounted to round fries. (Think B-Dub's Buffalo chips.) Didn't go well. They were edible, but nothing special. Today, I tried making home fries (basically small cubes) with red potatoes. They were much better. Maybe the oil I added made the difference. Anyone else have experience with air fryers? I'm going to attempt to make some chicken later on today.
For this I cannot recommend Babish (and his Culinary Universe) strongly enough. It's the only actual YouTube channel I'm subscribed to. His latest, from Basics with Babish:
Not a bit, although my wife keeps pushing for.one. Let me know how it goes. I may be forced to give in. For now though I love my deep fryer and will give it up when they pry it from my cold, dead, really greasy fingers.
I had a deep fryer for a long time. In fact, my mom died ten years ago, and was basically couch bound for four years before that, and SHE cooked with that damn thing. I'm pretty sure it was as old as I am. The only reason I tossed it was because the base broke, and it wouldn't stand upright anymore. It worked fine.
Babish is great. The black beans from the chicken recipe he did back in the day is a favorite of mine.
So, I went with breaded chicken tenderloins. (Mashed potatoes and green beans made separately.) Liked it. The first thing I would say is that I don't trust the cook time listed on the recipes I find online; expect to go longer. That could just be something that varies depending on the machine. But pretty darn good. To look at them, you wouldn't even know they were cooked, but the chicken was thoroughly done, and quite juicy. The bread crumb coating lacks some of that pan-seared taste, but I guess that's to be expected when you cut out the part where it's soaking in a puddle of oil for ten minutes. I have no doubt it's healthier this way.
MY SIL has an air fryer. Works pretty good. She usually uses it on her porch due to the heat, though.
I have never heard of him. So I will have to check him out. Breaded tenders are one of our favorites in the air fryer. Also the air fryer makes an easy and good grilled cheese.
had pretty good success making sweet potato fries. I think where it is the biggest WIN in the kitchen is anything you would typically roast - like a green veg- it just cooks a lot faster. I haven’t had much success getting things crispy as you would in a fryer but that’s probably something easily remedied with tinkering.
I would agree on the tinkering part. The first time I made potatoes, they were regular old white potatoes, and I just sliced them into round chips. (Think Buffalo Chips at B-Dub's.) I'd read that you can soak them in water and coat them before putting them in, but since it was my first time, I just skipped that part for my own curiosity. They weren't great. The second time, I used red potatoes, and I cut them into small cubes, like home fries. I soaked them in cold water for about five minutes, and then drizzled some oil and some seasoning on them before cooking. They turned out beautifully.
Just hit the new Swensons on Main Street in Reynoldsburg for the first time. Is the food good? Yes. Is it fantastic? Not really. Is it worth the $11.15 I paid for it? Absolutely not.
Retort from Timon in 3.......2.......1....... Their centerpiece Galley Boy was a letdown. The onions in the barbecue sauce sink the sandwich. Their regular burgers and their tater tots are very good. Their shakes are excellent. For me, it’s a go-to before big Crew games more out of superstition. (I went there before the EC Finals and MLS Cup this past season).
I got a triple burger and fries. With a shake that was cherry and lemon. The burger was really good. Fresh-tasting toppings make or break any burger. The fries were just OK. The shake was great as well, but it's a small amount of it for the price they charge. I mean, if anyone ever says "wanna go to Swensons? I'm buying." I'll say, "sure." But I'm not going to be in any big hurry to go back right away. It's one of those things I'll get when I'm in a specific mood for a specific place.
We'll see (I like them, myself). They are making big changes. No more waitstaff--ordering will all be by kiosk. We'll see if they cut corners elsewhere. The article also says "preparing food often took too long", which tells me that I'll bet they are going to go for pre-made burgers, etc. https://fox8.com/news/steak-n-shake-replacing-dining-room-staff-with-self-service-kiosks/
The wait staff most of the time was pretty sub par anyway there. Not complaining as you get what you pay for and I still ate there happily. I know you are technology resistant, but I don't mind a well designed and functioning kiosk to place my order. The problem is most of the kiosks today are not well designed and that frustrates many, especially the older generation. My parents (both 68) refuse to use the McDonald's kiosk, they hate it. They also get more stubborn every year they are still vertical. I would rather use it than stand in a line.
I don't mind kiosks in the right places. I've used them at Sheetz. What I dislike is having to use a credit card for a $1 hamburger. Or, at Wendy's, you can't get the (free) senior drink with the kiosk. And even with the kiosk, you'll still be in a line (or a scrum) waiting to get your order. What I'm wondering about is will the quality of the food decrease too with the other changes they are making. The whole point of a Steak-n-Shake is that they weren't McDonald's. They took more time to make freshly cooked, higher quality meals. If they try to be Mickeys, they are likely to be too expensive for that market or just as meh.
Over the weekend, I cooked a delightful broccoli and cheese soup. Also I grilled up some Impossible Burgers on my Weber. Very good! Oh, I am in love with my Kitchenaid mixer. Though the banana muffins I whipped together yesterday were lacking. I will be trying a different recipe.
Speedye is on point here. I like kiosk in that I can actually see what is available. If you've never gotten the smokey mustard (I think that's what it's called) on a Wendy's burger, try it. But a lot of them are rather annoying too. Wendy's likes to make you refuse adding a cookie to your order for some reason, and their diagram of the card swipe showed the card backward. One of the Kiosks, forget where, also has an annoying habit of dropping your order screen with a rather odd timing. 1st world problems I know.
Sorry for double quoting, wanted to get at two different points. Yes, the service at the one near me was terrible, but I'm not sure that's a universal thing. I've stopped at many (kids were big fans) over the years and many had good experience. Back to our local one, I didn't mind waiting for the food, but it typically took a long time to take my order and sometimes you would see the orders up ready to go sitting for a while. I don't blame the individual servers, they typically seemed understaffed. They closed a few in the area trying to go the franchise route. I hadn't heard about the kiosks though. I'm okay with the kiosks, but Kgilbert has me concerned about food quality too. Chains usually become chains because they do a good job making food. But then they try to maximize profits and the quality eventually falls.
All things must eventually end. The "Respect Your Roots" mural on Hudson is coming down. The building will be renovated into a parlor/patio called Lovebirds. The business will be operated by the booking manager for Ace of Cups. What's going up? He's unsure, but the plans call for it to be a rotating mural. If you want to go get one more photo of it, do it fast.