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Posted
48 minutes ago, Double Mocha Man said:

Lots of garlic and anchovy paste in the dressing.

YES! authentic caesar dressing is the best. 

To me, it's like making authentic carbonara. 

Matt Dougherty, P.E.
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Posted (edited)
3 minutes ago, saevel25 said:

YES! authentic caesar dressing is the best. 

To me, it's like making authentic carbonara. 

😄 My breath is smelling better today...

Edited by Double Mocha Man

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Posted
9 hours ago, saevel25 said:

Finally bought myself an Air Fryer. It will be showing up Saturday. Looking forward to experiment with what I can do with it. I like it has a dehydrator function. I know a local farm that sells really good beef. 

Dehydrating takes such a long time. Air fryers are great at doing good things fast though. Burgers, steaks even…

Erik J. Barzeski —  I knock a ball. It goes in a gopher hole. 🏌🏼‍♂️
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Posted
11 hours ago, saevel25 said:

Finally bought myself an Air Fryer. It will be showing up Saturday. Looking forward to experiment with what I can do with it. I like it has a dehydrator function. I know a local farm that sells really good beef. 

I have a food dehydrator. I bought extra racks for it, too. It takes a bit of time so to me it’s not worth doing in small batches.

Bill

“By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.” - Confucius

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Posted

Wow. You can air fry eggs. 
 

1543608498391.jpeg

Get Air Fryer Hard-Boiled Eggs Recipe from Food Network

 

Steve

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Posted
34 minutes ago, nevets88 said:

Wow. You can air fry eggs. 
 

1543608498391.jpeg

Get Air Fryer Hard-Boiled Eggs Recipe from Food Network

 

Air fryers are just small convection ovens. Anything you can cook in a convection oven you can cook in an air fryer.

Bill

“By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.” - Confucius

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Posted

We have the Frigidaire Air Fryer Oven. One thing to be careful of is smoke. We did wings a 400 as some recipes suggested and it created a lot of smoke from the grease. We did it at a lower temp 375, and it was much better. Air fryers are more efficient due to the higher air velocity, so you may need to experiment with temperatures.

Scott

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  • 5 weeks later...
Posted

So, what is an ingredient you love that you think isn't well known by others that you think others might like? 

For me, it is Kimchi. I never like sauerkraut, but there is something about Kimchi, and it is probably the spiciness of it, but I love Kimchi. I eat it almost daily. It works so well with a lot of dished. How people would throw sriracha on eggs, a side of Kimchi is delicious. I will just cook up a steak and eat it with a side of Kimchi. It goes great is soups where you want a bit of spiciness. It probably would be great on a hamburger, hot dog, pizza. Anywhere you want to put hot sauce? It does add a bit of fermented taste to food, but so can some types of hot sauce. I just think it is a very versatile ingredient, that is also very healthy for you. It checks a lot of boxes for me. 

Matt Dougherty, P.E.
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Posted
On 8/8/2022 at 10:58 PM, saevel25 said:

YES! authentic caesar dressing is the best. 

To me, it's like making authentic carbonara. 

Agree completely on proper homemade Caesar dressing, lots of garlic and real anchovies.  And agree.on the carbonara, mac and cheese for adults!

 

Dave

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Posted
43 minutes ago, DaveP043 said:

Agree completely on proper homemade Caesar dressing, lots of garlic and real anchovies.  And agree.on the carbonara, mac and cheese for adults!

People do not like anchovies, a few substitutes would be Worcestershire Sauce, Fish Sauce, Miso Paste, and Capers. 

Yep, true carbonara is fantastic. Note, true carbonara does not have any dairy in it. 

Matt Dougherty, P.E.
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Posted
3 hours ago, saevel25 said:

Note, true carbonara does not have any dairy in it. 

It's got cheese in it, but yeah, I have seen cream added in some recipes.

-Peter

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Posted
5 minutes ago, Darkfrog said:

It's got cheese in it, but yeah, I have seen cream added in some recipes.

That is fair. When I think dairy, I usually think of milk, cream, half & half. 

Matt Dougherty, P.E.
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Posted

I highly recommend the Netflix series Chef's Table. Sometimes an entire season is based on one food. Like the latest season is all on Pizza. If you like stories about people, food history, food, and cooking I recommend this series. 

Matt Dougherty, P.E.
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Posted
1 hour ago, saevel25 said:

I highly recommend the Netflix series Chef's Table. Sometimes an entire season is based on one food. Like the latest season is all on Pizza. If you like stories about people, food history, food, and cooking I recommend this series. 

I’ve enjoyed every season so far but season 1 is my favorite, particularly the profiles of Magnus Nilsson, Francis Mallmann, and Massimo Bottura, three of my favorite chefs.

-Peter

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  • 2 weeks later...
Posted

Made some chili noodles tonight. Udon Noodles, Garlic, Ginger, Green Onion, Ground Pork. Sauce: Soy Sauce, Oyster Sauce, Gochugaru, Rice Vinegar 

Very tasty 🙂

Also trying making Kimchi for the first time. Still has a few days to go. 

Matt Dougherty, P.E.
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Posted
29 minutes ago, saevel25 said:

Made some chili noodles tonight. Udon Noodles, Garlic, Ginger, Green Onion, Ground Pork. Sauce: Soy Sauce, Oyster Sauce, Gochugaru, Rice Vinegar 

Very tasty 🙂

Also trying making Kimchi for the first time. Still has a few days to go. 

Sounds very, very tasty! Guessing a picture wouldn't do it justice.


  • 1 month later...
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Posted

This feels like a good time to post this. 😄

Erik J. Barzeski —  I knock a ball. It goes in a gopher hole. 🏌🏼‍♂️
Director of Instruction Golf Evolution • Owner, The Sand Trap .com • AuthorLowest Score Wins
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Posted

Ok, does he mean sugar or carbs? Like, the purpose of keto is to force the body to burn fat once you drop carb levels enough. Like, if you ate 500 grams of carbs every day, and none of it was sugar, I highly doubt you would be burning fat. At least, by to my knowledge, you would not be doing so. 

Don't get me wrong, if you are to cut out a carb of choice, 100% ditch sugar.  

Yes, he is correct about there are two fuel sources, fat and sugar. Carbohydrates get converted into sugar. Again, makes me wonder if he is specifically talking about carbs or just sugar. 

Matt Dougherty, P.E.
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    • Yea but that is sort of my quandary, I sometimes see posts where people causally say this club is more forgiving, a little more forgiving, less forgiving, ad nauseum. But what the heck are they really quantifying? The proclamation of something as fact is not authoritative, even less so as I don't know what the basis for that statement is. For my entire golfing experience, I thought of forgiveness as how much distance front to back is lost hitting the face in non-optimal locations. Anything right or left is on me and delivery issues. But I also have to clarify that my experience is only with irons, I never got to the point of having any confidence or consistency with anything longer. I feel that is rather the point, as much as possible, to quantify the losses by trying to eliminate all the variables except the one you want to investigate. Or, I feel like we agree. Compared to the variables introduced by a golfer's delivery and the variables introduced by lie conditions, the losses from missing the optimal strike location might be so small as to almost be noise over a larger area than a pea.  In which case it seems that your objection is that the 0-3% area is being depicted as too large. Which I will address below. For statements that is absurd and true 100% sweet spot is tiny for all clubs. You will need to provide some objective data to back that up and also define what true 100% sweet spot is. If you mean the area where there are 0 losses, then yes. While true, I do not feel like a not practical or useful definition for what I would like to know. For strikes on irons away from the optimal location "in measurable and quantifiable results how many yards, or feet, does that translate into?"   In my opinion it ok to be dubious but I feel like we need people attempting this sort of data driven investigation. Even if they are wrong in some things at least they are moving the discussion forward. And he has been changing the maps and the way data is interpreted along the way. So, he admits to some of the ideas he started with as being wrong. It is not like we all have not been in that situation 😄 And in any case to proceed forward I feel will require supporting or refuting data. To which as I stated above, I do not have any experience in drivers so I cannot comment on that. But I would like to comment on irons as far as these heat maps. In a video by Elite Performance Golf Studios - The TRUTH About Forgiveness! Game Improvement vs Blade vs Players Distance SLOW SWING SPEED! and going back to ~12:50 will show the reference data for the Pro 241. I can use that to check AskGolfNut's heat map for the Pro 241: a 16mm heel, 5mm low produced a loss of efficiency from 1.3 down to 1.24 or ~4.6%. Looking at AskGolfNut's heatmap it predicts a loss of 3%. Is that good or bad? I do not know but given the possible variations I am going to say it is ok. That location is very close to where the head map goes to 4%, these are very small numbers, and rounding could be playing some part. But for sure I am going to say it is not absurd. Looking at one data point is absurd, but I am not going to spend time on more because IME people who are interested will do their own research and those not interested cannot be persuaded by any amount of data. However, the overall conclusion that I got from that video was that between the three clubs there is a difference in distance forgiveness, but it is not very much. Without some robot testing or something similar the human element in the testing makes it difficult to say is it 1 yard, or 2, or 3?  
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