makes me wonder if finding iguana eggs is any easier than finding street chicken eggs.
we certainly have an abundance of both.
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“Bread sommelier”???
Lol
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We take bread very, very seriously.
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Some weeks ago, I finally decided to get an air fryer, especially since they were on sale at the local electronics store. (Verkkokauppa.com if you’re interested; they’re a Finnish chain, and pretty solidly good, with the staff tending to actually know and care about the stuff they sell. [And yes, their name literally means “web store”.])
I started with the basic stuff: heating up frozen fries, making chicken wings, and similar stuff. Today, I tried some chicken breasts, and they came out very nicely, and quickly! (First six minutes at 190 C, flip the breasts, and then seven more minutes.) As anyone who’s cooked chicken breasts knows, they can easily get too dry, but that was not a problem this time. The surface was nicely browned, with some crisping especially at the thinner end of the breast, and the insides were juicy and soft but fully cooked.
All in all, a success!
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yay!
air fryers FTW!
just finished another batch of my favorite crispy chickpea snacks .
crunchy, salty, flavorful to your individual liking as well as simple to make.
i’ll take them over crisps (chips) any day!
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want to update that linked recipe for these chickpeas.
i have found (after many trials) that draining the tin, not rinsing, turn them out onto the absorbent paper-lined sheetpan. right then, sprinkle with kosher salt and the dry seasoning of your choice. i am using Jamaican hot curry and/or Hatch chlili powder seasoning. allow these to air dry for a few hours before bunging them into the airfryer. airfryer at 350F/177C for 18-20 minutes.
level unlocked! continue?
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Gonna need to try that. My spouse loves crunchy and salty but is supposed to be reducing carbs. I bet he’d love these. Especially with some heat in the topping
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Heated the last couple up for lunch, my daughter had already claimed all the tomato and mozzarella ones,so it was spinach and mozzarella for us…
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Okay, and @Grey_Devil - I tried the Kenji recipe the day I posted this and it was great. I’m trying the one from Manngchi tonight…
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Today’s air fryer experiment: air fryer asparagus! I call it a success. 
Green asparagus brushed with oil, cooked six minutes in 200 C. Served with bits of fried bacon and pan-fried mushrooms.
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You know how they say that brown rice has a “nutty” flavor? I never really thought it did. I mean, I’ve been eating brown rice since the 1970s, I like it, it tastes like brown rice, brown rice is good, but not particularly nutty or even remarkably flavorful.
But to my surprise, my most recent purchase of brown rice really does taste nutty! It is, in fact, delicious. It’s the same brand/type I usually buy—Lundberg organic long grain brown rice, in bulk from my co-op.
Was it a particularly good growing season? Could I be experiencing some weird after-effect of Covid-19, i.e., rather than losing a sense of taste/smell, gaining a better sense of taste for one particular thing?
I don’t really expect anyone here to have the answer, but tell me, do you normally think that brown rice tastes “nutty”?
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We regularly use Japanese short-grain brown rice and I would say it has a nutty flavor. The key is not overcooking it/using too much water. I’ve had it where it’s almost flavorless at a restaurant. But at home it’s always a little nutty. Just like me. 
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I regularly buy black rice, and that has a more pronounced nutty flavor. I don’t make it often but i love it
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Interesting! I wonder if it has to do with age? I recently had a similar experience with garbanzo beans from Rancho Gordo. I’ve made garbanzo beans from dry over the years, but with these new beans, they were so much better in flavor. Like, by a mile, it was impressive. I know they pick strains intentionally, but I also believe they are shipped sooner after to being grown than grocery store beans.
Is it possible that this fantastic brown rice was just newer?
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I use1/2 cup uncooked rice to 1 cup water, in a rice/grain cooker that turns off once the water is absorbed…so I think I haven’t beenovercooking it…
That’s why we love you 
Ooh, sounds good, I’m going to look for that!
I thought at first that you meant my age, lol! And I thought, “Gee, I always thought that CleverEmi was younger than me…”
Silly zfirphdn!
Age does improve some things, I can tell you, but I don’t think the ability to taste things is usually one of them 
Oh, I bet you’re right! That seems to me like a very reasonable explanation.
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If you have access to an Asian grocery store i would look for black rice there, should be cheaper than buying it at a regular store. For the same price i see a small bag at a regular store i can buy 2-3 times the amount at the local Korean grocery store.
Also i think the typical way to make it is to make mostly white rice and then add maybe 20% black rice. I use either 50-50 with white and black or all in on the black rice, usually will prefer to do 100% black rice.
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Consistency should be the check. If it’s got some firmness, a bit more than white rice since it still has the membrane, then that’s correct. If it’s at all soft, then it’s too wet.
Our rice cooker has a brown rice watermark and setting, so I have no idea what the right proportion of rice to water is. I just fill to the line…
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