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Yea Same concept as broiling so yea I am basically asking about that as well. I don't own an air fryer and never intend on buying one.
Redundant kitchen appliance in my opinion.
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My bad. I did that also in the oven. It was ok.Yea I BOIL them for breakfast but I was asking about BROILING them.
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I’m with you on this one. I do enjoy my air fryer because it cooks whatever have in no time. So for that it makes sense to have it. Also I feel bad turning on the oven to warm up a few pieces of something, I’ll just put it in the air fryer.Yea Same concept as broiling so yea I am basically asking about that as well. I don't own an air fryer and never intend on buying one.
Redundant kitchen appliance in my opinion.
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My air fryer is also my slow cooker and pressure cooker so it's been an excellent addition.
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I have solar panels so everything is electric. So I never feel bad about using electricity. But I understand your point. I have a toaster oven as well so for many things I could just use that.
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1. Yes, roasting plantain could work. I have an uncle that does them that way for convenience. Hell, a lot of Lucians boil their plantain half the time. The only thing I would tell you is that it might take you a couple of tries to get the ripeness, size of slices, and temperature combo right. Make sure it is not too ripe, and make sure it gets enough time for the center to cook through.1. Could roasting/broiling plantains work?
I sometimes crave "fried plantains" but I never fry anything in here because I never want my place smelling like grease. Looking for that golden exterior and soft interior without the extra far.
2. Is Caribbean spots selling macaroni and cheese done for American customers or is that something that is eaten regularly in the Caribbean.
I come in pure ignorance.
tomdiginson M Mark Antony
RustyShackleford @layziegunts @JRepp23
2. Macaroni pie is eaten regularly in St. Lucia. Not a lot during the week but it is a staple for Sunday Lunch and other big family meals. There are also fast food restaurants where you buy a full meal/plate of traditional island food (think a setup like Boston Market), and macaroni pie is an option sometimes. Macaroni pie in the southern Caribbean is different than soul food mac-n-cheese.
Caribbean macaroni pie looks more...
Instead of creamy like Southern style. I notice a lot of Caribbean places in the states make it Southern style for Americans.
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Post run/Lunch
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Southern style Mac isn't the creamy style, it's baked.
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Relative to a macaroni pie it is creamier
Depending on how much milk is used, bake time, cheese used, and the binders used a Southern style comes out different from the Caribbean style
Maybe "less firm" is a better term
Talking about the differences between this end product...
Southern...
The Caribbean...
kdawg
Staff member
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Yeah, I've boiled ripe plantains and roasted them before. Hell, I've roasted bread fruit in my oven before.1. Could roasting/broiling plantains work?
I sometimes crave "fried plantains" but I never fry anything in here because I never want my place smelling like grease. Looking for that golden exterior and soft interior without the extra far.
2. Is Caribbean spots selling macaroni and cheese done for American customers or is that something that is eaten regularly in the Caribbean.
I come in pure ignorance.
darthska
Staff member
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calibeebee
Supporter
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Smoothie and blt
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darthska is wrong. That looks good.
It's very good. I love coffee based ice creams
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Got a ton of corn out east yesterday so I’m making a couple of things today. Snack time was southwest corn salad and weed:
Doing radicchio cups filled with a summer corn salad with dinner tonight.
Doing radicchio cups filled with a summer corn salad with dinner tonight.
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I guess those types of establishments got tired of customers trying to get smart about maximizing their meat servings with pushing them down the bowl after many years. Like I mentioned, it looks like some places only let the employees fill the bowls, so you're going to be assed out if they don't let customers fill their bowls.
I recall the one time a lady behind me complimented that I knew how to eat when she saw me pushing down on the meat when I was filling the bowl.
It's understandable for many people to disregard the quality of meat, or lack thereof, due to not having a broad sense because most will just fixate on the perception of it being a good deal with being able to fill the bowl up as much as you can.
I really didn't think about it until my mom mentioned the meats were hard and sticky when she ate the leftovers I brought home after she reheated it.
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Threw some wings & thighs on grille today
Great color on the chickens.
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Brick chicken and a Summer corn salad (pancetta, scallions, basil, lemon, evoo, salt, pepper) in radicchio cups:
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solewoman
Staff member
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Chicken broccoli rigatoni with gorgonzola cream sauce
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Nachos and grilled pizza for the fights last night
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Pre-work energy
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Did gnocchi, meatballs and bread pudding. Meatballs made from beef, turkey and bison.
