Ruth Haffly wrote to Dave Drum <=-

And here's the fried pickles recipe I am going to convert from
"archives" to "kitchen" status. Possibly using the big (toaster oven
size) air fryer.

Title: Oven-Fried Pickles
Categories: Squash, Chilies, Herbs
Yield: 8 servings

We still don't, and probably will never, have an air fryer. Closest
thing to it that we have is a toaster oven that has a convection
feature. I've thought about trying to see if it works as an air fryer
but haven't done so yet. One of these days, maybe...............

All an air-fryer is, in reality, ia a small, convenient size convection
oven. I have a Bella (Best Buy house brand) toaster oven that fits the description perfectly. I also have a smaller, single purpose air fryer.

Overall the toaster/convection over is easier to use. And with my very
limited counter space the single purpose gut will be headed for the
Habitat for Humainty op shop to be re-housed. Bv)=

I just finished MMing and placing in the queue a wad of air fryer recipes. Wathc for it in coming weeks.

This recipe worked better in the toaster/fan forced oven than in the
dedicated air fryer. Another reason the single purpose guy is getting a
new home Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Air Fryer Cauliflower
Categories: Five, Snacks, Vegetables, Breads
Yield: 4 Servings

3 lg Eggs; beaten
1/2 c Flour; more as needed
Salt & pepper
28 Bite-size (1") cauliflower
- florets (16 oz)
Oil spray
Sriracha Hot Chile Ketchup;
- to serve

Set the air fryer @ 380ºF/195ºC.

Place the eggs in small bowl. Place the flour w/salt &
pepper in a separate medium bowl. Dip the cauliflower
into the egg, then into the flour to coat, shaking off
excess. Place on a sheet tray and spray both sides with
oil.

Working in batches. arrange a single layer of the
cauliflower in the air fryer basket.

Cook for 7-8 minutes, flipping halfway, until golden and
tender.

When all the batches are done, return all of the
cauliflower to the air fryer and cook for 1 minute to
heat through.

RECIPE ADAPTED FROM: The Skinnytaste Air Fryer Cookbook

Uncle Dirty Dave's Kitchen

MMMMM

... Anchovies = sea bacon
=== MultiMail/Win v0.52
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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Dave,

And here's the fried pickles recipe I am going to convert from
"archives" to "kitchen" status. Possibly using the big (toaster oven
size) air fryer.

We still don't, and probably will never, have an air fryer. Closest
thing to it that we have is a toaster oven that has a convection
feature. I've thought about trying to see if it works as an air fryer
but haven't done so yet. One of these days, maybe...............

All an air-fryer is, in reality, ia a small, convenient size
convection oven. I have a Bella (Best Buy house brand) toaster oven
that fits the description perfectly. I also have a smaller, single

purpose air fryer.

Overall the toaster/convection over is easier to use. And with my very limited counter space the single purpose gut will be headed for the Habitat for Humainty op shop to be re-housed. Bv)=

Our toaster/convection oven is a Cuisinart. We had a bigger one that
held a 13x9 pan but when we upgraded our fridge a few years ago, the
bigger toaster/oven had to be rehomed. The old fridge didn't quite fill
the niche and the oven overhung the counter into the empty space so when
the new fridge filled the space, I couldn't use the oven. It was
new-ish, only a few months, so one of our friends adopted it. I miss not
being able to put a bigger pan into this oven, especially in the summer,
but have been, overall, happy with it. Just have to try it as an air
fryer.

I just finished MMing and placing in the queue a wad of air fryer
recipes. Wathc for it in coming weeks.

This recipe worked better in the toaster/fan forced oven than in the dedicated air fryer. Another reason the single purpose guy is getting
a new home Bv)=

Title: Air Fryer Cauliflower
Categories: Five, Snacks, Vegetables, Breads
Yield: 4 Servings

Looks interesting; we've never tried air frying vegetables. This may be
a first. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A mind stretched by new ideas can never go back to its original size.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

DD> And here's the fried pickles recipe I am going to convert from

"archives" to "kitchen" status. Possibly using the big (toaster
oven size) air fryer.

We still don't, and probably will never, have an air fryer. Closest
thing to it that we have is a toaster oven that has a convection
feature. I've thought about trying to see if it works as an air fryer
but haven't done so yet. One of these days, maybe...............

All an air-fryer is, in reality, ia a small, convenient size
convection oven. I have a Bella (Best Buy house brand) toaster oven
that fits the description perfectly. I also have a smaller, single

purpose air fryer.

Overall the toaster/convection over is easier to use. And with my very limited counter space the single purpose gut will be headed for the Habitat for Humainty op shop to be re-housed. Bv)=

Our toaster/convection oven is a Cuisinart. We had a bigger one that
held a 13x9 pan but when we upgraded our fridge a few years ago, the bigger toaster/oven had to be rehomed. The old fridge didn't quite fill the niche and the oven overhung the counter into the empty space so
when the new fridge filled the space, I couldn't use the oven. It was new-ish, only a few months, so one of our friends adopted it. I miss
not being able to put a bigger pan into this oven, especially in the summer, but have been, overall, happy with it. Just have to try it as
an air fryer.

Cuisinart is most generally well built/designed and gives great service.
My stand mixer and coffee maker are of that brand.

I just finished MMing and placing in the queue a wad of air fryer
recipes. Wathc for it in coming weeks.

This recipe worked better in the toaster/fan forced oven than in the dedicated air fryer. Another reason the single purpose guy is getting
a new home Bv)=

Title: Air Fryer Cauliflower
Categories: Five, Snacks, Vegetables, Breads
Yield: 4 Servings

Looks interesting; we've never tried air frying vegetables. This may be
a first. (G)

Another good fit is 'taters --- eith home fries or French fries. Not sure
how an air fryer would do with tempura. But tempura is one of my favourite srispity-crunchity snack food preprations,

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Tempura Mushrooms
Categories: Five, Breads, Mushrooms, Appetisers
Yield: 7 Servings

5 tb A-P flour
3 c Aunt Jemima's Deluxe easy
- pour pancake batter mix *
1/4 ts Baking soda
3 1/2 c Club soda; room temp **
1 1/2 c Water
1 lb Button mushrooms; halved if
- large

* or Aunt Pajamas copycat mix (separate recipe)
** Beer may be used as well - but the flavour wiil
be changed.

Combine the flour pancake mix and baking soda in a
deep bowl. Stirring constantly with a whisk or spoon
pour in the club soda and water in a slow stream and
continue to stir until the mixture is a smooth thin
cream.

Strain the batter through a fine sieve set over a
clean bowl pressing down hard on any lumps with the
back of a large spoon.

Dip msuhrooms in batter and drop into the deep-fryer
or fondue pot with oil at 350oF-375oF/175oC-190oC

Cook until batter is a nice golden brown and crispy.

Uncle Dirty Dave's Kitchen

MMMMM

... 87% of gym members don't know the gyms have closed.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

All an air-fryer is, in reality, ia a small, convenient size
convection oven. I have a Bella (Best Buy house brand) toaster oven
that fits the description perfectly. I also have a smaller, single

purpose air fryer.

Overall the toaster/convection over is easier to use. And with my very limited counter space the single purpose gut will be headed for the Habitat for Humainty op shop to be re-housed. Bv)=

Our toaster/convection oven is a Cuisinart. We had a bigger one that
held a 13x9 pan but when we upgraded our fridge a few years ago, the bigger toaster/oven had to be rehomed. The old fridge didn't quite fill the niche and the oven overhung the counter into the empty space so
when the new fridge filled the space, I couldn't use the oven. It was new-ish, only a few months, so one of our friends adopted it. I miss

Cuisinart is most generally well built/designed and gives great
service. My stand mixer and coffee maker are of that brand.

We've had a few small appliances from them over the years. IIRC, our ice
cream maker and hand mixer are both Cuisinart. I bought that mixer back
in Tucson in the late 1990s and it's still going strong.

I just finished MMing and placing in the queue a wad of air fryer
recipes. Wathc for it in coming weeks.

OK, I'll be a bit more erratic on here for a while. We're hitting the
road tomorrow, going to range from upstate NY to Salt Lake City area for destinations, with stops in between. Should be some good in camp eating;
I set aside meals in the freezer (beef stew, Moroccan chicken, corned
beef and cabbage, etc) as I made it for supper over a couple of months.
Not enough for the full time we're going to be gone but just to give us
a change from the usual in camp meals.

This recipe worked better in the toaster/fan forced oven than in

the DD> dedicated air fryer. Another reason the single purpose guy is
getting DD> a new home Bv)=

Title: Air Fryer Cauliflower
Categories: Five, Snacks, Vegetables, Breads
Yield: 4 Servings

Looks interesting; we've never tried air frying vegetables. This may be
a first. (G)

Another good fit is 'taters --- eith home fries or French fries. Not
sure how an air fryer would do with tempura. But tempura is one of my favourite srispity-crunchity snack food preprations,

Hmm, you need something to catch the drips yet let the air circulate.
That's a head scratcher. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Cuisinart is most generally well built/designed and gives great
service. My stand mixer and coffee maker are of that brand.

We've had a few small appliances from them over the years. IIRC, our
ice cream maker and hand mixer are both Cuisinart. I bought that mixer back in Tucson in the late 1990s and it's still going strong.

I just finished MMing and placing in the queue a wad of air fryer
recipes. Wathc for it in coming weeks.

OK, I'll be a bit more erratic on here for a while. We're hitting the
road tomorrow, going to range from upstate NY to Salt Lake City area
for destinations, with stops in between. Should be some good in camp eating; I set aside meals in the freezer (beef stew, Moroccan chicken, corned beef and cabbage, etc) as I made it for supper over a couple of months. Not enough for the full time we're going to be gone but just to give us a change from the usual in camp meals.

Your erraticism sounds much more fun that mine which is generally from
trips to hospital

This recipe worked better in the toaster/fan forced oven than in
the gedicated air fryer. Another reason the single purpose guy
is getting DD> a new home Bv)=

Title: Air Fryer Cauliflower
Categories: Five, Snacks, Vegetables, Breads
Yield: 4 Servings

Looks interesting; we've never tried air frying vegetables. This may be
a first. (G)

Another good fit is 'taters --- eith home fries or French fries. Not
sure how an air fryer would do with tempura. But tempura is one of my favourite srispity-crunchity snack food preprations,

Hmm, you need something to catch the drips yet let the air circulate. That's a head scratcher. (G)

I'm not tossing my deep fryer, just yet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Sage Fried Chicken
Categories: Poultry, Herbs, Chilies, Sauces
Yield: 7 servings

MMMMM-----------------------CHICKEN BRINE----------------------------
1 1/2 tb Fine salt)
3 tb Granulated sugar
1 1/2 ts MSG (opt)
8 Chicken legs quarters

MMMMM-----------------------HERB SEASONING----------------------------
1/4 c Dried parsley
1 tb Dried sage
1 tb Chicken bouillon powder
1 1/2 ts Onion powder
1 ts Freshly ground black pepper
1 ts Granulated sugar
3/4 ts Ground cayenne
1/4 ts MSG (opt)

MMMMM----------------------FRYING & SERVING---------------------------
5 c (to 8 c) peanut or safflower
- oil
5 c A-P or Italian 00 flour
1 ts Salt
1/3 c (lightly packed) fresh sage
- leaves
2 Lemons

Brine the chicken: In a large container with at least 6 quart
capacity, combine 2 quarts water with the salt, sugar and MSG (if
using), and whisk until dissolved. (Or mix the brine in a bowl and
divide into two containers with at least 3-quart capacity.)

Divide the legs into drumsticks and thighs by slicing through the knee
joint along the white fat line (unless you start with drums and
thighs). Trim away any excess fat, then transfer the pieces to the
brine as you work. Cover and refrigerate for at least 24 hours and up
to 36 hours.

Meanwhile, make the herb seasoning: In a small bowl, crumble the
parsley between your fingers until fine. Combine with sage, chicken
bouillon, onion powder, pepper, sugar, cayenne and MSG (if using). Set
aside.

When ready to fry: Fill a large Dutch oven with enough oil to come
halfway up the sides. Attach a clip-on thermometer and heat the oil to
325 degrees, keeping the burner at medium-high heat. Line one sheet
tray with paper towels and set a wire rack in another sheet tray. In a
large bowl, whisk together the flour and salt. Drizzle 1/4 cup of
chicken brine into the flour and gently toss with your hands to prime
it with little clumps that will create a craggy surface on the
chicken.

While the oil is heating up and when it reaches 275 degrees, add the
sage leaves and fry, stirring frequently until bubbling subsides,
about 2 minutes. Use a slotted spoon to transfer to the paper
towel-lined tray.

Remove the chicken from the fridge. Working with one piece of chicken
at a time, lift chicken from the brine and immediately place it in
flour with your "wet" hand. Using your other, "dry" hand, bury the
chicken and press flour into all sides, packing tightly to form large
clumps of flour coating on each piece. Lift chicken out of flour and
shake to remove any loose flour before placing into the hot oil.
Proceed until the skillet is full of pieces closely resting together
(it will take 2 to 3 batches to fry all the chicken). Fry, flipping
once, until golden brown all over, 7 to 9 minutes per side. (Once the
chicken is added to the oil, the temperature will drop to between 250
and 275 degrees. Do not increase the heat to compensate; allow the oil
temperature to gradually return to 325 degrees as the chicken cooks.
The temperature should be up to 300 degrees after 10 minutes; if not,
increase the heat. Once the oil returns to 325 degrees, reduce heat to
maintain that temperature. Drop heat down to low in between batches
while you’re breading and adding in the next round of chicken, as an
empty pot of oil will quickly climb in temperature.)

As each piece of chicken has turned golden brown and has an internal
temperature of at least 175 degrees, remove from oil to briefly blot
on the paper towel-lined sheet tray. (If the oil temperature is well
managed, crust color and cook time are good indicators of doneness if
you don’t have an instant-read probe thermometer.)

Transfer chicken to the wire rack, generously season all over with
herb seasoning, then let rest for 5 minutes and up to 1 hour (room
temperature fried chicken is great!). To serve, crumble over the fried
sage leaves and finely grate over the zest of the lemon. Cut the
lemons into wedges and tuck alongside for guests to spritz.

By: Sohla El-Waylly

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM


... Except for an occasional heart attack I feel as young as a teenager.
--- MultiMail/Win v0.52
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