At some point in my twenties—earlier than it should have—fried food began to disagree with me. Fried cheese curds, fish, mozzarella sticks, mushrooms… and onions. Although, I never really like onion rings because they were usually embarrassing to eat; the breading slid off in my hand while the soggy, greasy onion hung out of my mouth like a cow’s tongue. I paint a pretty picture, don’t I?
To be honest, it’s okay. We all know fried food isn’t very healthy.
Enter the air fryer! We’ve got the breaded fish pretty well down, so putting an onion ring atop a turkey burger seemed like the logical next step.
Our first attempt was without using a recipe and it didn’t turn out so well. I documented it to show that not everything turns out as expected, and that’s okay!
They weren’t *awful*, they were just a little overdone and stuck together and not breaded correctly. You get the idea.
Take two involved following a recipe of sorts. The air fryer came with a cookbook that has a bloomin’ onion, so we co-opted it for only a few rings. One of the tricks is to soak the onions in ice water until you’re ready to use them. I’m pretty sure this is to prevent them from getting “soggy”.
The second trick is to coat with the egg, then cover in the seasoned flour mixture, then dredge in the egg, and cover again with the flour mixture. The third trick is to only put as many onions into the fryer that will fit in one layer without touching.
In order to test the efficacy of this bag of tricks, we did a test batch before starting on the second version for the burgers. The results were positive.
The double-dredge and some avocado spray helped the breading stick and make it the color we expected (I wanted them to look nice on turquoise plates):
Atop the turkey burgers again they went. – Yoda.
The addition of the onions made for a beautiful burger, but its presence was a bit lost among the rest of the amazing tastes and textures. I think if we try it again, we should try them on a couple of Beyond Burgers.
My neighbor just got a bunch of really nice landscaping done on the side of her house that I can’t see. The other night, she brought me over to show me all the basil and mint and thyme and wonderfulness that she had put in. It’s not all edible, but most of it is.
Anyway, she said, “take all the basil you want!” referring to a holy basil bush that was roughly the size of a kitchen table. I said that I would because I was seeing my mom for brunch the next day and she loves holy basil. Well, apparently, mom has enough of it, too.
This morning, I got a text that neighbor had left some on the back porch. I replied that I looked forward to turning it into pesto.
After 136 years of picking leaves off stems, I ended up filling the 2 qt. Pampered Chef mixing bowl.
I cleaned up a bit and assessed the pesto ingredient needs, pulling the lemon juice, pine nuts, and parm out of the fridge. I decided to use EVOO instead of another fancy oil. I popped three garlic cloves off the head and peeled them.
Since the food processor will be busy making swift work of the basil and pine nuts, it’s best if you use the smaller side of the cheese grater for the parm.
Unfortunately, I don’t have any action shots because I was mostly worried about how I was going to get all of this pesto made without it taking another 136 years.
I scooped two loose handfuls into the Hamilton Beach 8 Cup Food Processor, sprinkled some lemon juice, tossed in a garlic clove, poured in about 1/8th of a cup of pine nuts, and did a swoosh of oil. These steps were repeated three times until I ran out of basil and did one last spin with salt and pepper added.
I haven’t made pesto in a long time, and don’t care at all for the jarred variety (it’s too oily and salty). This turned out, if I may say so, perfect.
Added bonus: it was exactly enough to fill one of my silicone ice cube trays.
Before I cleaned off the cutting boards, I harvested enough basil seeds to plant next year with our bucket tomatoes.
Sweet corn stands on back highways are the epitome of summertime in Wisconsin. Ears and ears stuffed in a brown paper bag for $6. You’d be silly not to get some, cook, and freeze it for January when the mere thought of wearing shorts gives ya chills.
Woodman’s has three-for-$1 right now, so we’ve been enjoying the treat each Sunday night with chicken on the grill.
Put all three ears (why are they called ‘ears‘ anyway?) in the microwave and set it for six minutes. When it beeps, grab the ears with a hot pad and lay on a cutting board with the business end ready to cut.
More about those strands, or “hairs”: there’s one strand for every kernel on the cob, so that’s a bit of an indication of how many healthy kernels there are, hiding in there.
After you slice the end off, grab the other end (with a hot pad), and slowly squeeze the ear out of the husk.
Pushing the cob out keeps the hairs from sticking around, which makes it so much easier to eat.
Butter and salt (if you’re like the fella), plate. Crunch.
I remember the first time I figured out how to deal with a mango. It wasn’t that long ago, and I wish that I’d had read someone’s post much earlier in life. This is my version of that non-existent post but in avocado form.
You start by cupping the aguacate with your non-dominant hand and, with a reasonably sharp knife, slowly slice through the thick, outer skin from the top until you hit the pit.
Then spin the fruit around in whichever direction is more sensible to you and keep the knife against the pit while you slice the fruit in half around the longer edge (I’m pretty sure I roll mine away from me).
After you have a clean slice all around, set down the knife and grab ahold each half of the fruit and twist it “open”.
Keeping the pitted half in your non-dominant hand, grab the knife again and give the pit a good smack with the blade, cutting far enough into the it to get some leverage.
You should now be able to twist the pit using the knife to turn. Oddly, I think I do this counter-clockwise. Pop the pit out and into the composter.
Take a spoon and make horizontal cuts across the meat. This will help scoop it out in edible pieces.
Now slide the spoon between the skin and the meat and shimmy it around the circumference in order to get the yummy avo goodness onto a plate.
There. Now you can avocado.
I use the n+1 theory with garlic cloves. I eyeball chopped onions and grated cheese, but I weigh pasta. I have too many kitchen gadgets, but the Zojirushi rice cooker is probably my favorite.
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