On Tue, 01 Jun 2021 21:00:24 -0300, Lucretia Borgia wrote:

> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
> for 20 minutes. Takes half the time and less than half the power.

Nope. A convection toaster oven is what she REALLY needs. Much more
versatile than an air fryer and does the same thing.

-sw

On 6/2/2021 2:28 PM, Sqwertz wrote:
> On Tue, 01 Jun 2021 21:00:24 -0300, Lucretia Borgia wrote:
>
>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>> for 20 minutes. Takes half the time and less than half the power.
>
> Nope. A convection toaster oven is what she REALLY needs. Much more
> versatile than an air fryer and does the same thing.
>
> -sw
>
ONLY if it also has a convection fan setting, then, ok.


https://images-na.ssl-images-amazon....390083658_.jpg

On 6/2/2021 8:18 AM, Gary wrote:
> On 6/1/2021 10:20 PM, jmcquown wrote:
>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>> wrote:
>>>
>>>> I brushed a small pork tenderloin with spicy brown mustard.Â* Rolled it
>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed
>>>> parsley.
>>>> Â* Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>> Meanwhile, I steamed some Fordhook limas.
>>>>
>>>> I cut the tenderloin into 1" slices.Â* It's cooked to medium rare.Â* A
>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>> Leftovers for later in the week or the freezer.
>>>>
>>>> Jill
>>>
>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>> for 20 minutes.Â* Takes half the time and less than half the power.
>>>
>>
>> I'm thrilled for you.Â* 20 minutes cooking time is fast enough for me and
>> I use the oven year round.
>
> I agree with you, Jill. I use my oven year round too. No need for
> another gadget (air fryer).
>

Some people love them! I don't have a lot of extra storage space or
counter space, when you get right down to it. The other thing is I
don't have an "open concept" kitchen so using the oven doesn't heat up
the rest of the house.

Jill

On 6/2/2021 2:31 PM, US Janet wrote:
> On Wed, 2 Jun 2021 08:18:30 -0400, Gary > wrote:
>
>> On 6/1/2021 10:20 PM, jmcquown wrote:
>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>
>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>> Leftovers for later in the week or the freezer.
>>>>>
>>>>> Jill
>>>>
>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>
>>>
>>> I'm thrilled for you. 20 minutes cooking time is fast enough for me and
>>> I use the oven year round.
>>
>> I agree with you, Jill. I use my oven year round too. No need for
>> another gadget (air fryer).
>>
> I'd be willing to give one a go, but I simply don't have room on
> counter or in cupboards
> Janet US
>
That's precisely the reason I don't try one. No good place to put it.
As I just mentioned in my reply to Gary, mine is not an "open concept"
kitchen. Using the oven doesn't heat up the rest of the house the way
it might if it were open to the dining/living area.

Jill

On 6/1/2021 10:20 PM, Ed Pawlowski wrote:
> On 6/1/2021 7:50 PM, jmcquown wrote:
>> I brushed a small pork tenderloin with spicy brown mustard.Â* Rolled it
>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed
>> parsley. Â*Â*Baked on a lightly oiled baking sheet at 425F for 20
>> minutes. Meanwhile, I steamed some Fordhook limas.
>>
>> Jill
>
> Sounds good.Â* Would not have thought o do breadcrumbs that way. I have a
> tenerloin in the freezer and will try it.

It's tried and true. I got the recipe from 'Cooking Light' magazine
back in the 1980's. Works nicely for thick pork chops, too.

Jill

On Wed, 2 Jun 2021 14:58:26 -0400, Dave Smith
> wrote:

>On 2021-06-02 2:29 p.m., US Janet wrote:
>> On Wed, 02 Jun 2021 13:23:36 +1000, Dave Smith >
>> wrote:
>>
>>> On Tue, 1 Jun 2021 22:20:05 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>>
>>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>>> Leftovers for later in the week or the freezer.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>>
>>>>
>>>> I'm thrilled for you.
>>>
>>> Uncalled for sarcasm noted.
>>
>> Uncalled for interpretation. I chose to take it positive. No reason
>> to do otherwise.
>> Janet US

Yes, correctomundo lol I won't keep repeating though in case I come
over like I own a Nissan Leaf :-®
>>
>
>
>I would take it that way because it came from the nymshifting frogger
>who is obsessed with me and using my name because he thinks it is in few
>filters.

On Wed, 2 Jun 2021 12:34:23 -0700 (PDT), bruce bowser
> wrote:

>On Tuesday, June 1, 2021 at 8:36:13 PM UTC-4, Sheldon wrote:
>> On Tue, 1 Jun 2021 Dave Smith wrote:
>> >On 2021-06-01 jmcquown wrote:
>> >> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>> >> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>> >> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>> >> Meanwhile, I steamed some Fordhook limas.
>> >>
>> >> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>> >> couple of slices with lightly buttered limas made for a great dinner.
>> >> Leftovers for later in the week or the freezer.
>> >
>> >We had some leftover boneless lamb leg roast. I made a curry with it. I
>> >sauteed a chopped onion with a couple cloves of garlic and a finely
>> >minced thumb size chunk of ginger rood, added some spicy Jamaican curry
>> >powder, some chopped dried apricots and about two cups of chicken broth
>> >and heated it to a simmer. Then I minced the lamb and threw it in. While
>> >it was simmering I cooked the rice. When the rice was done I fluffed it
>> >and left it in the covered pot while I steamed some broccoli. Dang tasty.
>> We weren't particulary hungry and had no idea what to eat so rummaged
>> and found a bag of a dozen fresh NYC bagels in the bread box... yes we
>> do have a bread box on the kitchen counter. My wife brought them home
>> from her Memmorial Day visit. My wife had hers buttered with imported
>> swiss cheese. I had mine buttered with ordinary store brand orange
>> marmalade. Don't always feel like cooking.
>
>That's when its time to let other people cook their poison for you.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Wed, 2 Jun 2021 15:02:58 -0400, Dave Smith
> wrote:

>On 2021-06-02 2:31 p.m., US Janet wrote:
>> On Wed, 2 Jun 2021 08:18:30 -0400, Gary > wrote:
>
>>>>
>>>> I'm thrilled for you. 20 minutes cooking time is fast enough for me and
>>>> I use the oven year round.
>>>
>>> I agree with you, Jill. I use my oven year round too. No need for
>>> another gadget (air fryer).
>>>
>> I'd be willing to give one a go, but I simply don't have room on
>> counter or in cupboards
>
>
>Ours is certainly cutting into our counter space. When We bought it a
>year or two ago I thought it would find a home in a storage room and be
>used once every month or two. It ended up staying out because we use it
>do often. AAMOF, I used it today to reheat two slices of pizza. 5
>minutes preheat and 4 minutes heating and then 4 minutes to heat and
>they turned out nicely, nice and hot on the crust ad toppings and no
>vulcanization like you get from a microwave.
>
>
Since I am alone I bought a 1.5 qt fryer, considerably smaller and
dead easy to put it in a cupboard. I have been surprised at how much
I use it. One thing I really like is if someone unexpected calls past,
8 minutes for frozen battered shrimp to be ready and twice as good as
when done in the regular oven.

On 6/2/2021 3:35 PM, Lucretia Borgia wrote:
> I won't keep repeating though in case I come
> over like I own a Nissan Leaf :-®

Battery power in the frozen north, what could go wrong with that?

Then again, no block heater to **** with.

On Wed, 02 Jun 2021 12:31:20 -0600, US Janet >
wrote:

>On Wed, 2 Jun 2021 08:18:30 -0400, Gary > wrote:
>
>>On 6/1/2021 10:20 PM, jmcquown wrote:
>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>
>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>> Leftovers for later in the week or the freezer.
>>>>>
>>>>> Jill
>>>>
>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>
>>>
>>> I'm thrilled for you. 20 minutes cooking time is fast enough for me and
>>> I use the oven year round.
>>
>>I agree with you, Jill. I use my oven year round too. No need for
>>another gadget (air fryer).
>>
>I'd be willing to give one a go, but I simply don't have room on
>counter or in cupboards
>Janet US

I have had fun with the air fryer and since my kitchen is not air
conditioned, I think it will come in handy this summer.

On 6/2/2021 5:35 PM, Lucretia Borgia wrote:
> On Wed, 2 Jun 2021 14:58:26 -0400, Dave Smith
> > wrote:
>
>> On 2021-06-02 2:29 p.m., US Janet wrote:
>>> On Wed, 02 Jun 2021 13:23:36 +1000, Dave Smith >
>>> wrote:
>>>
>>>> On Tue, 1 Jun 2021 22:20:05 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>>>> wrote:
>>>>>>
>>>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>>>
>>>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>>>> Leftovers for later in the week or the freezer.
>>>>>>>
>>>>>>> Jill
>>>>>>
>>>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>>>
>>>>>
>>>>> I'm thrilled for you.
>>>>
>>>> Uncalled for sarcasm noted.
>>>
>>> Uncalled for interpretation. I chose to take it positive. No reason
>>> to do otherwise.
>>> Janet US
>
> Yes, correctomundo lol I won't keep repeating though in case I come
> over like I own a Nissan Leaf :-®

LOL! Yes, we wouldn't want you to come across that way. Not to
mention if the Nissan Leaf owner had an air fryer he'd have been crowing
about it for a couple of years. You bought one and if it works for you,
great. Lots of people here like them.

I've seen pics of your kitchen; it's open concept so using the oven
might heat things up in your dining/living space.

Like JanetB, I really don't have the counter or cabinet space. And
really, even though I do use the oven year round it's not as if I use it
every day.

Jill

On 6/2/2021 6:03 PM, Boron Elgar wrote:
> On Wed, 02 Jun 2021 12:31:20 -0600, US Janet >
> wrote:
>
>> On Wed, 2 Jun 2021 08:18:30 -0400, Gary > wrote:
>>
>>> On 6/1/2021 10:20 PM, jmcquown wrote:
>>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>>
>>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>>> Leftovers for later in the week or the freezer.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>>
>>>>
>>>> I'm thrilled for you. 20 minutes cooking time is fast enough for me and
>>>> I use the oven year round.
>>>
>>> I agree with you, Jill. I use my oven year round too. No need for
>>> another gadget (air fryer).
>>>
>> I'd be willing to give one a go, but I simply don't have room on
>> counter or in cupboards
>> Janet US
>
> I have had fun with the air fryer and since my kitchen is not air
> conditioned, I think it will come in handy this summer.
>

That would be an excellent reason to have an air fryer! My house has
central air and the kitchen is not open to the dining or living spaces
so I don't have to worry about it getting too hot or heating up any
other space. I couldn't tell you whether or not the savings in the
electric bill would make any difference. I've only seen pictures of air
fryers. Even the small ones look rather bulky.

I'm not sure how my treatment of the whole pork tenderloin brushed with
mustard and crumbed and baked would work in the configuration of a
counter-top air fryer.

Maybe someone with an air fryer could try it and report back. Not that
I expect it, just a thought. NOTE: If anyone tries this in a air fryer,
I did *not* slice the pork tenderloin before putting it in the oven,
only after it cooked and set and reached an internal temp of 140°F.

Jill

On 6/2/2021 6:19 PM, jmcquown wrote:

> That would be an excellent reason to have an air fryer!Â* My house has
> central air and the kitchen is not open to the dining or living spaces
> so I don't have to worry about it getting too hot or heating up any
> other space.Â* I couldn't tell you whether or not the savings in the
> electric bill would make any difference.Â* I've only seen pictures of air
> fryers.Â* Even the small ones look rather bulky.
>
> I'm not sure how my treatment of the whole pork tenderloin brushed with
> mustard and crumbed and baked would work in the configuration of a
> counter-top air fryer.
>
> Maybe someone with an air fryer could try it and report back.Â* Not that
> I expect it, just a thought.Â* NOTE: If anyone tries this in a air fryer,
> I did *not* slice the pork tenderloin before putting it in the oven,
> only after it cooked and set and reached an internal temp of 140°F.
>
> Jill

I've not succumbed yet.
They do look interesting though. I use the grill for a lot of things
since it is in a handy spot and can work as well as the oven.

I do use the oven but most times it is a half hour and not for messy
things. In 2 1/2 years I've not used the self clean yet. My cleaning
lady wipes it out. When she is done, the stove looks like brand new.

On Wed, 2 Jun 2021 18:19:35 -0400, jmcquown >
wrote:

>On 6/2/2021 6:03 PM, Boron Elgar wrote:

>> I have had fun with the air fryer and since my kitchen is not air
>> conditioned, I think it will come in handy this summer.
>>
>
>That would be an excellent reason to have an air fryer! My house has
>central air and the kitchen is not open to the dining or living spaces
>so I don't have to worry about it getting too hot or heating up any
>other space. I couldn't tell you whether or not the savings in the
>electric bill would make any difference. I've only seen pictures of air
>fryers. Even the small ones look rather bulky.

I have a place to store it when it isn't its use. It's biggest delight
is that it goes into the dishwasher for cleaning. All by itself, that
makes it a gold star appliance.
>
>I'm not sure how my treatment of the whole pork tenderloin brushed with
>mustard and crumbed and baked would work in the configuration of a
>counter-top air fryer.

Just from the uses I have made of it, I'd probably stick to real oven
for your tenderloin. I am no expert at the air fryer, for sure. I have
just not had it that long to experiment with items like that.
>
>Maybe someone with an air fryer could try it and report back. Not that
>I expect it, just a thought. NOTE: If anyone tries this in a air fryer,
>I did *not* slice the pork tenderloin before putting it in the oven,
>only after it cooked and set and reached an internal temp of 140°F.


Not sure how to fit a tenderloin into the AF- might have to be cut in
half just to fit in some of them and I have a 6 qt.

It's be nice to hear other uses of it. One of its silly pleasures is
how it handles hot dogs. They come out just the way I like them, as if
they were grilled.

On Wed, 02 Jun 2021 18:03:36 -0400, Boron Elgar
> wrote:

>On Wed, 02 Jun 2021 12:31:20 -0600, US Janet >
>wrote:
>
>>On Wed, 2 Jun 2021 08:18:30 -0400, Gary > wrote:
>>
>>>On 6/1/2021 10:20 PM, jmcquown wrote:
>>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>>
>>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>>> Leftovers for later in the week or the freezer.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>>
>>>>
>>>> I'm thrilled for you. 20 minutes cooking time is fast enough for me and
>>>> I use the oven year round.
>>>
>>>I agree with you, Jill. I use my oven year round too. No need for
>>>another gadget (air fryer).
>>>
>>I'd be willing to give one a go, but I simply don't have room on
>>counter or in cupboards
>>Janet US
>
>I have had fun with the air fryer and since my kitchen is not air
>conditioned, I think it will come in handy this summer.

I hadn't thought of that aspect, but yes, would be a good
consideration.

On Wed, 2 Jun 2021 18:10:39 -0400, jmcquown >
wrote:

>On 6/2/2021 5:35 PM, Lucretia Borgia wrote:
>> On Wed, 2 Jun 2021 14:58:26 -0400, Dave Smith
>> > wrote:
>>
>>> On 2021-06-02 2:29 p.m., US Janet wrote:
>>>> On Wed, 02 Jun 2021 13:23:36 +1000, Dave Smith >
>>>> wrote:
>>>>
>>>>> On Tue, 1 Jun 2021 22:20:05 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>>>>
>>>>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>>>>> Leftovers for later in the week or the freezer.
>>>>>>>>
>>>>>>>> Jill
>>>>>>>
>>>>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>>>>
>>>>>>
>>>>>> I'm thrilled for you.
>>>>>
>>>>> Uncalled for sarcasm noted.
>>>>
>>>> Uncalled for interpretation. I chose to take it positive. No reason
>>>> to do otherwise.
>>>> Janet US
>>
>> Yes, correctomundo lol I won't keep repeating though in case I come
>> over like I own a Nissan Leaf :-®
>
>LOL! Yes, we wouldn't want you to come across that way. Not to
>mention if the Nissan Leaf owner had an air fryer he'd have been crowing
>about it for a couple of years. You bought one and if it works for you,
>great. Lots of people here like them.
>
>I've seen pics of your kitchen; it's open concept so using the oven
>might heat things up in your dining/living space.
I don't think you've seen my kitchen, it's a galley kitchen, not 'open
concept' lol
>
>Like JanetB, I really don't have the counter or cabinet space. And
>really, even though I do use the oven year round it's not as if I use it
>every day.
>
>Jill

On Wed, 02 Jun 2021 18:03:36 -0400, Boron Elgar
> wrote:

>On Wed, 02 Jun 2021 12:31:20 -0600, US Janet >
>wrote:
>
>>On Wed, 2 Jun 2021 08:18:30 -0400, Gary > wrote:
>>
>>>On 6/1/2021 10:20 PM, jmcquown wrote:
>>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>>
>>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>>> Leftovers for later in the week or the freezer.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>>
>>>>
>>>> I'm thrilled for you. 20 minutes cooking time is fast enough for me and
>>>> I use the oven year round.
>>>
>>>I agree with you, Jill. I use my oven year round too. No need for
>>>another gadget (air fryer).
>>>
>>I'd be willing to give one a go, but I simply don't have room on
>>counter or in cupboards
>>Janet US
>
>I have had fun with the air fryer and since my kitchen is not air
>conditioned, I think it will come in handy this summer.

You know what fascinates me? The Ninja Foodi Grill, 5 in one.
https://tinyurl.com/3x982w7j
If I had the room I would have one of those.
Janet US

On Wed, 02 Jun 2021 18:00:34 -0600, US Janet >
wrote:


>
>You know what fascinates me? The Ninja Foodi Grill, 5 in one.
>https://tinyurl.com/3x982w7j
>If I had the room I would have one of those.
>Janet US

LOL- I no longer have the get-up-and-go to use most of those
characteristics.

On Wednesday, June 2, 2021 at 7:00:42 PM UTC-5, US Janet wrote:
>
> You know what fascinates me? The Ninja Foodi Grill, 5 in one.
> https://tinyurl.com/3x982w7j
> If I had the room I would have one of those.
> Janet US
>
It caught my eye, too, and I seriously considered one for about a day.
But the Ninja Foodi I have is also an air fryer amongst other features.
It does a great job and as I have a tiny kitchen I passed on the separate
air fryer.

On Wed, 02 Jun 2021 20:07:43 -0400, Boron Elgar
> wrote:

>On Wed, 02 Jun 2021 18:00:34 -0600, US Janet >
>wrote:
>
>
>>
>>You know what fascinates me? The Ninja Foodi Grill, 5 in one.
>>https://tinyurl.com/3x982w7j
>>If I had the room I would have one of those.
>>Janet US
>
>LOL- I no longer have the get-up-and-go to use most of those
>characteristics.

I wish I could go some place and try it out -- especially the grill.
Janet US

On Wednesday, June 2, 2021 at 8:07:50 PM UTC-4, Boron Elgar wrote:
> On Wed, 02 Jun 2021 18:00:34 -0600, US Janet >
> wrote:
>
>
> >
> >You know what fascinates me? The Ninja Foodi Grill, 5 in one.
> >https://tinyurl.com/3x982w7j
> >If I had the room I would have one of those.
> >Janet US
> LOL- I no longer have the get-up-and-go to use most of those
> characteristics.

Well, the good 'ole BBQ grill has all the taste that those new electronic ovens just can't re-create. Except those out-door electric wood smokers. THey keep the wood burning at just the right temp for maybe 3 or 4 days. Yummy smoked food.

On 6/2/2021 4:58 PM, jmcquown wrote:
> On 6/2/2021 2:31 PM, US Janet wrote:
>> On Wed, 2 Jun 2021 08:18:30 -0400, Gary > wrote:
>>
>>> On 6/1/2021 10:20 PM, jmcquown wrote:
>>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> I brushed a small pork tenderloin with spicy brown mustard.
>>>>>> Rolled it
>>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed
>>>>>> parsley.
>>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>>
>>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>>> Leftovers for later in the week or the freezer.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>>
>>>>
>>>> I'm thrilled for you. 20 minutes cooking time is fast enough for me
>>>> and
>>>> I use the oven year round.
>>>
>>> I agree with you, Jill. I use my oven year round too. No need for
>>> another gadget (air fryer).
>>>
>> I'd be willing to give one a go, but I simply don't have room on
>> counter or in cupboards
>> Janet US
>>
> That's precisely the reason I don't try one. No good place to put it.
> As I just mentioned in my reply to Gary, mine is not an "open concept"
> kitchen. Using the oven doesn't heat up the rest of the house the way
> it might if it were open to the dining/living area.

Well, I *do* have an "open kitchen." Two opening and no doors.
On cold days, the oven adds some heat and good smells.
On mild days, my east&west windows/doors let the heat escape.
On hot days, the air conditioner easily takes care of the oven heat.

On Wed, 02 Jun 2021 18:39:53 -0300, Lucretia Borgia wrote:

> Since I am alone I bought a 1.5 qt fryer, considerably smaller and
> dead easy to put it in a cupboard. I have been surprised at how much
> I use it. One thing I really like is if someone unexpected calls past,
> 8 minutes for frozen battered shrimp to be ready and twice as good as
> when done in the regular oven.

I'm not sue what "calls past" means (I even looked it up). But
judging by context, if somebody calls past, you should sometimes
tell them to bring food since they're kinda imposing.

Do you fill your fryer with solid shortening or other solid oil, or
just a liquid cooking oil?

I usually just keep a small worthless lidded saucepan on the back
burner with cooking oil in it of indeterminate age and history that
I usually up throwing out between uses.

-sw

On Thursday, June 3, 2021 at 7:27:42 AM UTC-4, Sqwertz wrote:
> On Wed, 02 Jun 2021 18:39:53 -0300, Lucretia Borgia wrote:
>
> > Since I am alone I bought a 1.5 qt fryer, considerably smaller and
> > dead easy to put it in a cupboard. I have been surprised at how much
> > I use it. One thing I really like is if someone unexpected calls past,
> > 8 minutes for frozen battered shrimp to be ready and twice as good as
> > when done in the regular oven.
> I'm not sue what "calls past" means (I even looked it up).

We would say "drops by".

> But
> judging by context, if somebody calls past, you should sometimes
> tell them to bring food since they're kinda imposing.

Or, you could offer simple hospitality.

Cindy Hamilton

On Wed, 2 Jun 2021 16:58:06 -0400, jmcquown wrote:

> That's precisely the reason I don't try one. No good place to put it.
> As I just mentioned in my reply to Gary, mine is not an "open concept"
> kitchen. Using the oven doesn't heat up the rest of the house the way
> it might if it were open to the dining/living area.

I've lived in a lot of different places, both hot and cold, with
different floor plans, some with ovens vented inside, some outside.
And most without A/C .... but never once have I been concerned about
the oven heating up the house when it's anywhere between -10F or
110F.

It sounds like kitchen myths your [grand]mothers passed down to you
without much science behind it. The oven isn't exactly a forced-air
furnace. Undisturbed heat rises pretty quickly while you spend most
of your time indoors in the lower 3/5ths of the space between your
feet and the ceiling.

I don't see what all the fuss and commotion is about every time this
is brought up. It's all bitty bumpkin babble to me <ducking> :-)

-sw

On Thu, 3 Jun 2021 04:53:05 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, June 3, 2021 at 7:27:42 AM UTC-4, Sqwertz wrote:
>> On Wed, 02 Jun 2021 18:39:53 -0300, Lucretia Borgia wrote:
>>
>> > Since I am alone I bought a 1.5 qt fryer, considerably smaller and
>> > dead easy to put it in a cupboard. I have been surprised at how much
>> > I use it. One thing I really like is if someone unexpected calls past,
>> > 8 minutes for frozen battered shrimp to be ready and twice as good as
>> > when done in the regular oven.
>> I'm not sue what "calls past" means (I even looked it up).
>
>We would say "drops by".

'Calls past' seems to suggest they went to the neighbours.

--
The other Dave Smith.

On Thu, 3 Jun 2021 04:53:05 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, June 3, 2021 at 7:27:42 AM UTC-4, Sqwertz wrote:
>> On Wed, 02 Jun 2021 18:39:53 -0300, Lucretia Borgia wrote:
>>
>> > Since I am alone I bought a 1.5 qt fryer, considerably smaller and
>> > dead easy to put it in a cupboard. I have been surprised at how much
>> > I use it. One thing I really like is if someone unexpected calls past,
>> > 8 minutes for frozen battered shrimp to be ready and twice as good as
>> > when done in the regular oven.
>> I'm not sue what "calls past" means (I even looked it up).
>
>We would say "drops by".
>
>> But
>> judging by context, if somebody calls past, you should sometimes
>> tell them to bring food since they're kinda imposing.
>
>Or, you could offer simple hospitality.
>
>Cindy Hamilton

I love that my friends feel permitted to drop by, wouldn't dream of
suggesting they bring food with them. If all else fails there will at
least be cashews in the cupboard. Don't you have good friends who can
drop by?

On Thu, 03 Jun 2021 09:19:47 -0300, Lucretia Borgia
> wrote:

>On Thu, 3 Jun 2021 04:53:05 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Thursday, June 3, 2021 at 7:27:42 AM UTC-4, Sqwertz wrote:
>>> On Wed, 02 Jun 2021 18:39:53 -0300, Lucretia Borgia wrote:
>>>
>>> > Since I am alone I bought a 1.5 qt fryer, considerably smaller and
>>> > dead easy to put it in a cupboard. I have been surprised at how much
>>> > I use it. One thing I really like is if someone unexpected calls past,
>>> > 8 minutes for frozen battered shrimp to be ready and twice as good as
>>> > when done in the regular oven.
>>> I'm not sue what "calls past" means (I even looked it up).
>>
>>We would say "drops by".
>>
>>> But
>>> judging by context, if somebody calls past, you should sometimes
>>> tell them to bring food since they're kinda imposing.
>>
>>Or, you could offer simple hospitality.
>>
>>Cindy Hamilton
>
>I love that my friends feel permitted to drop by, wouldn't dream of
>suggesting they bring food with them. If all else fails there will at
>least be cashews in the cupboard. Don't you have good friends who can
>drop by?

Isn't that what Jindy suggested, even though she doesn't have any
friends?

--
The other Dave Smith.

On Thu, 03 Jun 2021 09:19:47 -0300, Lucretia Borgia wrote:

> On Thu, 3 Jun 2021 04:53:05 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>>On Thursday, June 3, 2021 at 7:27:42 AM UTC-4, Sqwertz wrote:

>>> But
>>> judging by context, if somebody "calls past", you should sometimes
>>> tell them to bring food since they're kinda imposing.
>>
>>Or, you could offer simple hospitality.
>>
>>Cindy Hamilton
>
> I love that my friends feel permitted to drop by, wouldn't dream of
> suggesting they bring food with them. If all else fails there will at
> least be cashews in the cupboard. Don't you have good friends who can
> drop by?

Sure - if they call first. It's been that way with all my friends
for 40+ years - even before the proliferation of the cell phone
which makes it pretty easy these days. The only exception was when
I was a child knocking on a nearby friend's door.

I think *that's* the courteous thing to do.

-sw

-sw

On Thu, 03 Jun 2021 22:18:53 +1000, Dave Smith >
wrote:

>On Thu, 3 Jun 2021 04:53:05 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Thursday, June 3, 2021 at 7:27:42 AM UTC-4, Sqwertz wrote:
>>> On Wed, 02 Jun 2021 18:39:53 -0300, Lucretia Borgia wrote:
>>>
>>> > Since I am alone I bought a 1.5 qt fryer, considerably smaller and
>>> > dead easy to put it in a cupboard. I have been surprised at how much
>>> > I use it. One thing I really like is if someone unexpected calls past,
>>> > 8 minutes for frozen battered shrimp to be ready and twice as good as
>>> > when done in the regular oven.
>>> I'm not sue what "calls past" means (I even looked it up).
>>
>>We would say "drops by".
>
>'Calls past' seems to suggest they went to the neighbours.

Could be a typo omission; calls past dinner time?

On Wed, 02 Jun 2021 19:41:26 -0400, Boron Elgar wrote:

> Not sure how to fit a tenderloin into the AF- might have to be cut in
> half just to fit in some of them and I have a 6 qt.
>
> It's be nice to hear other uses of it. One of its silly pleasures is
> how it handles hot dogs. They come out just the way I like them, as if
> they were grilled.

Which is why I endorse my convection toaster oven in lieu of air
fryers. My current one is kinda shitty, but much more versatile than
an air fryer since it's flat and rectangular. All metal
construction (except maybe some knobs). It sits on a stand in the
far corner of the kitchen, which also hold several other things as
well as hanging some pans. The pans and racks are removable and
washable - just as is in an air fryer. And this one even costs less
than an air fryer. But you can get better ones for only slightly
more than your average air fryer. And some can get pretty fancy and
expensive (like the Breville).

-sw

On Thu, 3 Jun 2021 04:53:05 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, June 3, 2021 at 7:27:42 AM UTC-4, Sqwertz wrote:
>> On Wed, 02 Jun 2021 18:39:53 -0300, Lucretia Borgia wrote:
>>
>> > Since I am alone I bought a 1.5 qt fryer, considerably smaller and
>> > dead easy to put it in a cupboard. I have been surprised at how much
>> > I use it. One thing I really like is if someone unexpected calls past,
>> > 8 minutes for frozen battered shrimp to be ready and twice as good as
>> > when done in the regular oven.
>> I'm not sue what "calls past" means (I even looked it up).
>
>We would say "drops by".
>
>> But
>> judging by context, if somebody calls past, you should sometimes
>> tell them to bring food since they're kinda imposing.
>
>Or, you could offer simple hospitality.
>
>Cindy Hamilton

I always cook enough for dinner in case a heliocopter lands... if it's
good enough to eat it's good enough to have left overs. I can't
remember ever cooking just enough. Left overs are the main reason we
have a refrigerator freezer. I don't see the point of cooking a one
quart pot of soup/stew or anything. I was given a set of pots that
came with a one quart, it immediately became a dried cat food scoop.

On Thursday, June 3, 2021 at 8:02:01 AM UTC-4, Sqwertz wrote:
> On Wed, 2 Jun 2021 16:58:06 -0400, jmcquown wrote:
>
> > That's precisely the reason I don't try one. No good place to put it.
> > As I just mentioned in my reply to Gary, mine is not an "open concept"
> > kitchen. Using the oven doesn't heat up the rest of the house the way
> > it might if it were open to the dining/living area.
> I've lived in a lot of different places, both hot and cold, with
> different floor plans, some with ovens vented inside, some outside.
> And most without A/C .... but never once have I been concerned about
> the oven heating up the house when it's anywhere between -10F or
> 110F.
>
> It sounds like kitchen myths your [grand]mothers passed down to you
> without much science behind it. The oven isn't exactly a forced-air
> furnace. Undisturbed heat rises pretty quickly while you spend most
> of your time indoors in the lower 3/5ths of the space between your
> feet and the ceiling.

How friggin' tall are your ceilings? 3/5ths of 8 feet is 4.8 feet. My
head, which is where the "thermometer" is, is 5.5 feet off the ground.

We run the ceiling fans in the living room, bedroom, and home office
constantly to keep the hot air from pooling near the ceiling.

Cindy Hamilton

On Thu, 3 Jun 2021 08:29:33 -0500, Sqwertz >
wrote:

>On Wed, 02 Jun 2021 19:41:26 -0400, Boron Elgar wrote:
>
>> Not sure how to fit a tenderloin into the AF- might have to be cut in
>> half just to fit in some of them and I have a 6 qt.
>>
>> It's be nice to hear other uses of it. One of its silly pleasures is
>> how it handles hot dogs. They come out just the way I like them, as if
>> they were grilled.
>
>Which is why I endorse my convection toaster oven in lieu of air
>fryers. My current one is kinda shitty, but much more versatile than
>an air fryer since it's flat and rectangular. All metal
>construction (except maybe some knobs). It sits on a stand in the
>far corner of the kitchen, which also hold several other things as
>well as hanging some pans. The pans and racks are removable and
>washable - just as is in an air fryer. And this one even costs less
>than an air fryer. But you can get better ones for only slightly
>more than your average air fryer. And some can get pretty fancy and
>expensive (like the Breville).
>
>-sw


I have a convection oven in my main stove and a large, separate
micro-convection combo that sits on a cart in the kitchen. No need for
another widget whose only use to me, then is top toasting. Now I get
to be the one who doesn't want to take up space with an appliance like
a toaster oven, even a small one.

One of the kids has the large Breville and it is a mighty good worker
for a small second oven. Very well made for that. I have been trying
to figure out how I could justify getting it (size, not price) and I
have not figured that out.

Once the kids fledged, I took one of their bedroom and lined it with
racks and store all the specialty items there. It is steps from the
kitchen- had I a larger kitchen, one would say the placement was right
there in easy reach. This is where the huge stock pots, Dutch ovens,
food processors, the Blend-tec, the bread baking boards, pans and
items, the coffee roaster, the juicer, pressure cooker, grinder, etc
etc etc all are. I use these things, too. They are not in a place that
discourages use. I just go those few steps, grab what I want and plop
it on the kitchen counter. I am sure the local Goodwill will be happy
even after my kids pick over everything in that distant future.

My kitchen gets well into the 90s during hot summer days. It is glass
on two sides with full southern exposure. Depending on time of year
and the general ambient temp in the kitchen, using the oven,
especially to broil, when it requires the door be ajar, can up the
temp in there a few degrees- a delight in the winter, but not in the
summer. I have never noticed any change in temps in rooms other than
the kitchen, though, and I am the sort who has thermometers all over
the place.

My 6 qt air fryer was solidly under $50 on sale at Costco. Toaster
ovens with any bells and whistles are that much or more- air fryers
can run more, too, of course.

It is all a matter of the appliance offering you capability that you
want.

On 2021-06-03 11:47 a.m., Boron Elgar wrote:
> On Thu, 3 Jun 2021 08:29:33 -0500, Sqwertz >
> wrote:
>
>>
>> Which is why I endorse my convection toaster oven in lieu of air
>> fryers. My current one is kinda shitty, but much more versatile than
>> an air fryer since it's flat and rectangular. All metal
>> construction (except maybe some knobs). It sits on a stand in the
>> far corner of the kitchen, which also hold several other things as
>> well as hanging some pans. The pans and racks are removable and
>> washable - just as is in an air fryer. And this one even costs less
>> than an air fryer. But you can get better ones for only slightly
>> more than your average air fryer. And some can get pretty fancy and
>> expensive (like the Breville).
>>

>
> I have a convection oven in my main stove and a large, separate
> micro-convection combo that sits on a cart in the kitchen. No need for
> another widget whose only use to me, then is top toasting. Now I get
> to be the one who doesn't want to take up space with an appliance like
> a toaster oven, even a small one.

To the best of my knowledge, an air fryer is basically a small
convection oven. It may require a little more energy to heat up and run,
but that is more than offset by the purchase price of a decent air
fryer, and there is no problem with finding storage space. If I had a
convection oven I would ditch the air fryer.

On Thu, 3 Jun 2021 12:12:52 -0400, Dave Smith
> wrote:

>On 2021-06-03 11:47 a.m., Boron Elgar wrote:
>> On Thu, 3 Jun 2021 08:29:33 -0500, Sqwertz >
>> wrote:
>>
>>>
>>> Which is why I endorse my convection toaster oven in lieu of air
>>> fryers. My current one is kinda shitty, but much more versatile than
>>> an air fryer since it's flat and rectangular. All metal
>>> construction (except maybe some knobs). It sits on a stand in the
>>> far corner of the kitchen, which also hold several other things as
>>> well as hanging some pans. The pans and racks are removable and
>>> washable - just as is in an air fryer. And this one even costs less
>>> than an air fryer. But you can get better ones for only slightly
>>> more than your average air fryer. And some can get pretty fancy and
>>> expensive (like the Breville).
>>>
>
>>
>> I have a convection oven in my main stove and a large, separate
>> micro-convection combo that sits on a cart in the kitchen. No need for
>> another widget whose only use to me, then is top toasting. Now I get
>> to be the one who doesn't want to take up space with an appliance like
>> a toaster oven, even a small one.
>
>To the best of my knowledge, an air fryer is basically a small
>convection oven. It may require a little more energy to heat up and run,
>but that is more than offset by the purchase price of a decent air
>fryer, and there is no problem with finding storage space. If I had a
>convection oven I would ditch the air fryer.

I have a convection oven and love it but tend to feel a bit guilty
about a whole big oven to cook enough for one person - air fryer was
around $50 and now I do not feel guilty.

On Wed, 02 Jun 2021 18:00:34 -0600, US Janet wrote:

> On Wed, 02 Jun 2021 18:03:36 -0400, Boron Elgar
> > wrote:
>
>>On Wed, 02 Jun 2021 12:31:20 -0600, US Janet >
>>wrote:
>>
>>>On Wed, 2 Jun 2021 08:18:30 -0400, Gary > wrote:
>>>
>>>>On 6/1/2021 10:20 PM, jmcquown wrote:
>>>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>>>> wrote:
>>>>>>
>>>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>>>
>>>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>>>> Leftovers for later in the week or the freezer.
>>>>>>>
>>>>>>> Jill
>>>>>>
>>>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>>>
>>>>>
>>>>> I'm thrilled for you. 20 minutes cooking time is fast enough for me and
>>>>> I use the oven year round.
>>>>
>>>>I agree with you, Jill. I use my oven year round too. No need for
>>>>another gadget (air fryer).
>>>>
>>>I'd be willing to give one a go, but I simply don't have room on
>>>counter or in cupboards
>>>Janet US
>>
>>I have had fun with the air fryer and since my kitchen is not air
>>conditioned, I think it will come in handy this summer.
>
> You know what fascinates me? The Ninja Foodi Grill, 5 in one.
> https://tinyurl.com/3x982w7j
> If I had the room I would have one of those.

Always jump right to the bad 1-star reviews on Amazon. The ones for
this item mostly seem fairly credible. And they all jive with
others: A PITA to clean, smokes like a chimney, and gets too hot.
(the later seems to be a common defect).

-sw

On Thu, 3 Jun 2021 11:33:10 -0500, Sqwertz >
wrote:

>On Wed, 02 Jun 2021 18:00:34 -0600, US Janet wrote:
>
>> On Wed, 02 Jun 2021 18:03:36 -0400, Boron Elgar
>> > wrote:
>>
>>>On Wed, 02 Jun 2021 12:31:20 -0600, US Janet >
>>>wrote:
>>>
>>>>On Wed, 2 Jun 2021 08:18:30 -0400, Gary > wrote:
>>>>
>>>>>On 6/1/2021 10:20 PM, jmcquown wrote:
>>>>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>>>>
>>>>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>>>>> Leftovers for later in the week or the freezer.
>>>>>>>>
>>>>>>>> Jill
>>>>>>>
>>>>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>>>>
>>>>>>
>>>>>> I'm thrilled for you. 20 minutes cooking time is fast enough for me and
>>>>>> I use the oven year round.
>>>>>
>>>>>I agree with you, Jill. I use my oven year round too. No need for
>>>>>another gadget (air fryer).
>>>>>
>>>>I'd be willing to give one a go, but I simply don't have room on
>>>>counter or in cupboards
>>>>Janet US
>>>
>>>I have had fun with the air fryer and since my kitchen is not air
>>>conditioned, I think it will come in handy this summer.
>>
>> You know what fascinates me? The Ninja Foodi Grill, 5 in one.
>> https://tinyurl.com/3x982w7j
>> If I had the room I would have one of those.
>
>Always jump right to the bad 1-star reviews on Amazon. The ones for
>this item mostly seem fairly credible. And they all jive with
>others: A PITA to clean, smokes like a chimney, and gets too hot.
>(the later seems to be a common defect).
>
>-sw

Awww, you ruined my fantasy (
Janet US
PS If I really considered buying I would check reviews

On Thu, 03 Jun 2021 11:47:03 -0400, Boron Elgar
> wrote:

>On Thu, 3 Jun 2021 08:29:33 -0500, Sqwertz >
>wrote:
>
>>On Wed, 02 Jun 2021 19:41:26 -0400, Boron Elgar wrote:
>>
>>> Not sure how to fit a tenderloin into the AF- might have to be cut in
>>> half just to fit in some of them and I have a 6 qt.
>>>
>>> It's be nice to hear other uses of it. One of its silly pleasures is
>>> how it handles hot dogs. They come out just the way I like them, as if
>>> they were grilled.
>>
>>Which is why I endorse my convection toaster oven in lieu of air
>>fryers. My current one is kinda shitty, but much more versatile than
>>an air fryer since it's flat and rectangular. All metal
>>construction (except maybe some knobs). It sits on a stand in the
>>far corner of the kitchen, which also hold several other things as
>>well as hanging some pans. The pans and racks are removable and
>>washable - just as is in an air fryer. And this one even costs less
>>than an air fryer. But you can get better ones for only slightly
>>more than your average air fryer. And some can get pretty fancy and
>>expensive (like the Breville).
>>
>>-sw
>
>
>I have a convection oven in my main stove and a large, separate
>micro-convection combo that sits on a cart in the kitchen. No need for
>another widget whose only use to me, then is top toasting. Now I get
>to be the one who doesn't want to take up space with an appliance like
>a toaster oven, even a small one.
>
>One of the kids has the large Breville and it is a mighty good worker
>for a small second oven. Very well made for that. I have been trying
>to figure out how I could justify getting it (size, not price) and I
>have not figured that out.
>
>Once the kids fledged, I took one of their bedroom and lined it with
>racks and store all the specialty items there. It is steps from the
>kitchen- had I a larger kitchen, one would say the placement was right
>there in easy reach. This is where the huge stock pots, Dutch ovens,
>food processors, the Blend-tec, the bread baking boards, pans and
>items, the coffee roaster, the juicer, pressure cooker, grinder, etc
>etc etc all are. I use these things, too. They are not in a place that
>discourages use. I just go those few steps, grab what I want and plop
>it on the kitchen counter. I am sure the local Goodwill will be happy
>even after my kids pick over everything in that distant future.
>
>My kitchen gets well into the 90s during hot summer days. It is glass
>on two sides with full southern exposure. Depending on time of year
>and the general ambient temp in the kitchen, using the oven,
>especially to broil, when it requires the door be ajar, can up the
>temp in there a few degrees- a delight in the winter, but not in the
>summer. I have never noticed any change in temps in rooms other than
>the kitchen, though, and I am the sort who has thermometers all over
>the place.
>
>My 6 qt air fryer was solidly under $50 on sale at Costco. Toaster
>ovens with any bells and whistles are that much or more- air fryers
>can run more, too, of course.
>
>It is all a matter of the appliance offering you capability that you
>want.

That's a lot of logistics for a couple tube steak... I simmer
frankfurters for a few moments and dump the water to get rid of the
salt and chems... then put them back in the pan to griddle them. I
definately don't want to invest in any Rube Goldburg contraption to
cook a couple three tube steak.
All anyone needs to cook thousands of tube steak is a push
cart with an umbrella.
https://en.wikipedia.org/wiki/Hot_dog_cart
As anyone can plainly see simmering is the time proven method.
Chared dawgs are very unhealthful, actually quite carsogenic... eating
chared cured meats is probably the number one cause of breast
cancer... no gal ever contracted breast cancer from having their
bosoms fondled and suckled.

On 6/3/2021 6:19 AM, Lucretia Borgia wrote:
> If all else fails there will at
> least be cashews in the cupboard. Don't you have good friends who can
> drop by?

Huh...are they all squirrels then?