So I’m going to bake a potato tonight. I was wondering if I could cook it in the air fryer, you know, so I’m not having to heat up the entire oven. I go to Google it…I type in “can you” and immediately it auto populates “bake a potato in an air fryer”. We are no longer an independent species.
At any rate…I’m baking a potato in the air fryer tonight.
Nice. I can’t believe I have not thought of that myself. I will zap one in the microwave for 3 or 4 minutes then finish it in the oven. Doing the same but finishing in the air fryer is a genius move.
Thats one thing I’ve never done with the air fryer…any tips and tricks are appreciated
I just did the same experiment:
Can you … drink distilled water
I guess I should be thankful it wasn’t anything scandalous.
It was quite good. Nothing magical about the air fryer, 385 degrees for about 50 minutes, pretty close to the oven, just smaller. I like to coat mine with olive oil and a generous coating of kosher salt. The skin, which I love to eat, gets nice and crispy.
That’s the biggest difference. The crispiness in the air fryer is like a hard shell compared to the oven.
Just whipped up a batch of tzatziki sauce, gonna grill some chicken thighs for “gyro” goodness this evening.
You’ve inspired me, HH, will use some leftover chicken on an air-fried baked potato tomorrow or Monday.
HEB pickle-chamoy sherbet. I don’t even know where to start. I don’t think this exists on the spectrum of good to bad. I’m still eating it, though.
You are a far braver man than I am. I’m reminded of the faces of the girls on the Miss St softball team when they were confronted with broccoli ice cream.
H-E-B peach and homemade vanilla is really good but I don’t think it was made in anyone’s home.
First time I had homemade peach ice cream (or at least fresh) was in Fredericksburg on trip to Austin to see family when I was in grade school. It was a small diner on the east side of town somewhat close to the Nimitz Museum that I’m sure is long since gone. I still think about that ice cream. It makes me even more bummed knowing how devastated this year’s peach crop in the Hill Country was.
Didn’t plant any zucchini or yellow squash this year but got some from my uncle yesterday. Tonight will be Zucchini Perini and I’m already looking forward to it.
You’re the only guy I know to ask, so here it is:
Here’s a little something fun from the wine industry:
The last few years have seemingly broadcast a tidal wave of woe for the American wine industry, from President Donald Trump’s tariffs—and the legal battles over them—to trade wars, ICE raids, and the impact of Ozempic. Despite the annual Silicon Valley Bank State of the Wine Industry report suggesting “the worst is behind us,” the U.S. wine industry is still grappling with declining consumption, inflation, anti-alcohol messaging, competition from other beverages, and an oversupply of grapes and wine.
[full disclosure: this article is from a trade group]
I’d love to know you thoughts
I blame ranch water. What the fuck is that even?
Topo Chico, lime, tequila (add some sugar fizzy drink if needed and you need the sweet)
eta:
Nobody has invented Farm Water yet, or Place Water
So it’s a margarita on the rocks that’s been sitting out for a few hours. And people actually drink it?
No.
Something that tastes like piss, or what I imagine piss to taste like.
I’d rather, and often do, drink Topo solo.