All Thangs Pussum and Chad Thread

#37,281
#37,281
rocytop2624 said:
I know why you posted it. But yur curazy of you think Billy is better than Kid. Beelee-DAT!
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I like an album of Billy Ray, I can't stand anything by Kid Rock except that one he does with Sheryl Crow, and he's as big of a douchebag as Billy Ray. I

Stupid debate actually, but I'd take listening to BRC over KR any day. But, I'm also the guy that doesn't think Styx sucks too, so there's that.

And I love me some Def Leppard.

*Kid Rock/Joe Dirt reference.
 
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#37,283
#37,283
volfanbill said:
I’m now an air fryer owner. And the salmon I cooked tonight was the best salmon I’ve ever prepared. Brussels were incredible too. Might have just ever so slightly overdid the scallops. I think this will reduce baked potato cook times by two or three yearsView attachment 371588View attachment 371589
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Awesome!!!!

I like the looks better than mine and I'm sure they both get the job done equally if not yours doing better. But mine is easier to clean.😁

Seriously though, it won't be as bad as I'm making out to be. Lol.

I'm excited for you!
 
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#37,284
#37,284
volfanbill said:
They are simple in the air fryer! But even in a regular toaster oven, just bake for about twelve minutes, then broil for a bit to get that crunch
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I haven't tried them in the air fryer. Did you use fresh or frozen? Thawed? Olive oil or anything?

I have them breaded on my list to try, after I try them frozen first.
 
#37,285
#37,285
It looked so good and the colors were so vibrant, I was gonna take a picture, but after I "folded" it to mix it up the avocado turned errthangs greenish, but the flavors are orgasmic.

Diced, cantaloupe, avocado, jalapenos and sliced roasted red pepper with olive oil, sea salt and cracked pink peppercorn.
 
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#37,286
#37,286
volfanbill said:
Since @Behr is on a walkabout, maybe y’all can offer suggestions. Watched the end of Top Gun over the weekend and I was trying to figure out who the bad guys are. I’m going with the Chinese just based on the star on the bottom of the migs and it happening over the Indian Ocean. Some friends say Russians and one even thinks it’s N Korea. Found a couple online debates about it, but nothing definitive. What say the experts of the Zone?
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Ala**** and uga fans. Imo, imo, tifwiw, twss
 
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#37,287
#37,287
Behr said:
I haven't tried them in the air fryer. Did you use fresh or frozen? Thawed? Olive oil or anything?

I have them breaded on my list to try, after I try them frozen first.
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Fresh, lightly brushed with olive oil. I’ve read olive oil is bad for smoke points in the air fryer, but I’ve just used a little and not had any issues
 
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#37,288
#37,288
Behr said:
Awesome!!!!

I like the looks better than mine and I'm sure they both get the job done equally if not yours doing better. But mine is easier to clean.😁

Seriously though, it won't be as bad as I'm making out to be. Lol.

I'm excited for you!
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there’s a drip tray that slides right out. That and the window seems to be the only thing I get dirty.

Had a giant baked tater yesterday. Don’t tell nobody, but it only took an hour at 400°. Super soft inside and a great crusty skin.
 
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#37,289
#37,289
volfanbill said:
Fresh, lightly brushed with olive oil. I’ve read olive oil is bad for smoke points in the air fryer, but I’ve just used a little and not had any issues
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Do you believe everything you read? Errbody needs to stop trippin' on smoke point. I use as much as I need/want and never had an issue.

You have to be careful in a frying pan, but you have to be careful in a frying pan with all oils. Cook at lower temps in a fry pan and it doesn't matter.

But anyway, I'm not trying to be know it all, just suggesting you cook the way you want to, be careful and learn. If it starts smoking turn the heat down. You Inna hurry? Lulz.
 
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#37,290
#37,290
volfanbill said:
there’s a drip tray that slides right out. That and the window seems to be the only thing I get dirty.

Had a giant baked tater yesterday. Don’t tell nobody, but it only took an hour at 400°. Super soft inside and a great crusty skin.
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I've roasted some reds but haven't done a baked yet.
 
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#37,291
#37,291
Behr said:
Do you believe everything you read? Errbody needs to stop trippin' on smoke point. I use as much as I need/want and never had an issue.

You have to be careful in a frying pan, but you have to be careful in a frying pan with all oils. Cook at lower temps in a fry pan and it doesn't matter.

But anyway, I'm not trying to be know it all, just suggesting you cook the way you want to, be careful and learn. If it starts smoking turn the heat down. You Inna hurry? Lulz.
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I don’t believe half this thread. Don’t believe 75% of this message board! Of course I don’t believe everything I’ve read, otherwise I wouldn’t be using any olive oil. Just haven’t cooked anything yet where I felt like I needed more than a little.
 
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#37,292
#37,292
I roast Brussels sprouts in the air fryer all the time. Dead easy. Cut them in half north-to-south, unless they’re tiny, brush with olive oil, add salt and pepper and maybe some oregano leaves, cook at 400 for 8-10 minutes. Love my air fryer.
 
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#37,293
#37,293
VolNExile said:
I roast Brussels sprouts in the air fryer all the time. Dead easy. Cut them in half north-to-south, unless they’re tiny, brush with olive oil, add salt and pepper and maybe some oregano leaves, cook at 400 for 8-10 minutes. Love my air fryer.
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That’s a lot like my recipe except I use a little garlic and red peppers flakes instead of salt and pepper.
 
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#37,294
#37,294
volfanbill said:
…Had a giant baked tater yesterday. Don’t tell nobody, but it only took an hour at 400°. Super soft inside and a great crusty skin.
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Silly question, but how’d you prepare it? Pierce it first with a fork or no? Brush the skin with olive oil or butter or no? Etc.
 
#37,299
#37,299
volfanbill said:
Lulz. I realized that might’ve came off as a little hot, so I was posting the post above before I even saw this gif
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Lulz, I knew you weren't mad.

It's just funny because I hear that crap all the time and read about it everywhere. Souce questioned me not too long ago about it. Better cooks than I will tell you the same thing. Quote me "98.97% of all smoke point hype is fake news. Unless you're talking about pan or deep frying, which no one deep fries with olive oil anyway, it's irrelevant. A little smoke is good and if it's more than a little the heat is too high and it'd probably be doing the same with vegetable oil".

Bleedat!
 
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