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02-14-2018, 08:32 PM | #61 |
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I have one its handy as hell for quick stuff for the kids like cord dogs, fish sticks,chicken nuggets ect.
my favorite part though is bacon in the air fryer throw it in at 350 for 10 min comes out perfect less stink than pan frying and minimal clean up.
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Adopt-A-Chief- Rachel Santschi
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02-14-2018, 09:03 PM | #62 | |
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02-15-2018, 01:42 AM | #63 | |
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The former are about 18-20 lb The latter are about 9-10 lb. Generally, they are listed as 3 gallon [or 12 quart/liter] capacity. Some have ring expanders that can make it taller. With a ring expander, you can cook a whole turkey easy. It's slightly smaller than a whole turkey [on the inside] otherwise. And you can cook different things on different levels with the racks [ie, a rack with 4 burgers, and another rack on top with 4 helpings of fries]. If you are carrying the entire apparatus from one place to another, it can be cumbersome. But you can carry the base, bottom and top separately, which divides the weight out. Or, like most do. My mom leaves the unit on the countertop and just lifts the lid off to use. I do the same, except the unit stays on top of my microwave. EDIT: Just occurred to me. Enough of this jibber-jabber. Let Lawrence Tureaud do the talking. Old glass style New plastic style Last edited by Baby Lee; 02-15-2018 at 03:12 AM.. |
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02-15-2018, 06:13 AM | #64 | |
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02-15-2018, 06:29 AM | #65 | |
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Meat/fish/chicken, potato, hors-d'oeuvres, squash and root veggies Say breakfast, you can stick bacon/sausage and breakfast potato [patty, tot, hashbrown, whatever] in there and not worry about it while you prepare eggs, coffee, toast, jam, OJ, etc. Just scoop them onto your plate when everything else is ready. Lunch - dog/brat/burger and fries or asparagus spears/squash planks/mozz sticks/whatever. Usually close to ready to eat by the time you get your utensils, condiments, drink, place setting, etc. Dinner - pork chop/chicken breast/country fried steak. Usually, make mashed potatoes or rice on stove top with this type of entree. I use it quite a bit, but would probably use it more except I also have a convection microwave. It uses a bunch of fancy sensors to do most of what the Flavorwave does, plus heat the water content with the microwave part. That one is REALLY good for baked potatoes. Put a little olive oil and salt on the outside, and it's done to perfection [even a big Russet] in 20 minutes. I don't use the Flavorwave for wet/sticky stuff or stuff you slow cook. Pot Roast, beans, chili, go in crockpot. Pasta and rice go in rice cooker. Bread, cookies and cakes still go in the oven. Steaks go in sous vide. Last edited by Baby Lee; 02-15-2018 at 08:07 AM.. |
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