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  • GRITS80GRITS80 576 replies8 postsRegistered User Member
    @ucbalumnus, I simply copied what I found on an insurance website trying to help @Creekland. I agree it's awkward, but it seems pretty clear that there are restrictions on coverage when the policyholder dies and one shouldn't assume the car is covered.
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  • CreeklandCreekland 5750 replies89 postsRegistered User Senior Member
    edited July 17
    I'm very thankful for the info as I'd have never given it a second thought had the next bill not come in yesterday. We have a plan with the car. H is driving here today, so we'll share ours and I'll be contacting the sister who gets the car to be sure she still wants it and can get it insured. If that can't happen quickly, H will call our own insurance company or we'll simply avoid driving it. I can do that with the advanced knowledge. Driving it was second nature otherwise. I've done that on visits for years.

    ETA I am the executrix in her will, so that won't be a problem.
    edited July 17
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  • jym626jym626 55101 replies2859 postsRegistered User Senior Member
    Does anyone have an air fryer? Do you like it? There is one on sale at Best Buy (an oster) and I wondered if it was worth considering
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  • MaryBarbara58MaryBarbara58 130 replies3 postsRegistered User Junior Member
    @jym626 My brother-in-law gave us (a cheap) one for Christmas and after using it twice it's down in the basement. I think we tried fries and chicken tenders, which I think come out much better when baked on a stone in the oven. I just went down to check what kind it is - and there's NOTHING on it to identify its brand!
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  • jym626jym626 55101 replies2859 postsRegistered User Senior Member
    edited July 26
    @MaryBarbara58 -No identifying info? Wow. Is there a barcode you can scan with a code finder?
    edited July 26
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  • lookingforwardlookingforward 33093 replies358 postsRegistered User Senior Member
    I have one and like it enough that, since it has a biggish footprint, I didn't get a...you know... instapot (because of the size, limited space, fact I prefer cooked or crispy to stews sorts of foods- and have a crockpot, for that.) I like the almost non existant use of oils and rarely use my oven. Mine's a Chefman, $50 at a discounter. Do you need one? Dunno. I make avocado and eggplant fries, can cook frozen foods without defrosting, roast veggies. With an insert, you can make Indian foods, cakes, whatever. Wit a rack, you can do tiers of foods. It's basicallly just a small convection oven. Many think, too small.
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  • VaBluebirdVaBluebird 3236 replies223 postsRegistered User Senior Member
    edited July 26
    jym626 wrote: »
    Does anyone have an air fryer? Do you like it? There is one on sale at Best Buy (an oster) and I wondered if it was worth considering

    We have one and use it very infrequently really. But fish was good in it, chicken, and especially french fries, the Ore Ida frozen kind. We haven't experimented very much. It was a gift. I doubt I would have bought one otherwise. Just like I won't invest in an Instapot. For one thing, we are retired and we have all the time inthe world to cook.
    edited July 26
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  • jym626jym626 55101 replies2859 postsRegistered User Senior Member
  • HImomHImom 34089 replies389 postsRegistered User Senior Member
    My friend has one of this and one of the instant pot. She's still working and cooks for her mom and aunts. She finds it convenient. I think she says they make fish (often) in it, as well as french fries and other things. She is happy with it.

    I tend not to fry much so probably would get an instant pot before even considering this. I do like soups and stews.
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  • VeryHappyVeryHappy 18409 replies324 postsRegistered User Senior Member
    I probably sound like an old you-know-what, but I don't really need any new-fangled contraptions.
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  • lookingforwardlookingforward 33093 replies358 postsRegistered User Senior Member
    Well, I have never gotten the hang of roasting veggies in the oven.
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  • FlyMeToTheMoonFlyMeToTheMoon 2929 replies44 postsRegistered User Senior Member
    @lookingforward , once I learned that the veggies needed to be dry before coating with oil, I have been very successful roasting veggies in the oven. I’m just passing that on in case it makes a difference for you.
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  • lookingforwardlookingforward 33093 replies358 postsRegistered User Senior Member
    edited July 27
    Lol, I've tried but can't even make the crispy roast potatoes my grandmother excelled at. She'd spread them around a turkey or chicken and even with all the drippings, they were crisp. I tried spreading them out more, too, when roasting veggies alone, so they don't just steam. But thanks. Maybe I'll try again, this fall. It's just an odd weakness in my cooking skills. Maybe I need more salt?
    edited July 27
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  • VeryHappyVeryHappy 18409 replies324 postsRegistered User Senior Member
    It may be an odd weakness in your oven.
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  • BunsenBurnerBunsenBurner 38582 replies465 postsRegistered User Senior Member
    Agree. When we moved to House1 from our previous place, I realized that not all ovens were created equal. The oven that the builder put in was far better than the one we had at the old place.
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  • psychmommapsychmomma 2980 replies44 postsRegistered User Senior Member
    Have you tried broiling for the last few minutes? Sometimes that helps me crisp up veggies and potatoes.
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  • lookingforwardlookingforward 33093 replies358 postsRegistered User Senior Member
    Lol, I tried everything except over salting (doesn't Ina recommend lots of salt, to draw out the moisture?) This truly has been a useless pursuit for me, so far. And I'm one of those "can do" sorts of cooks. I am up for a new oven, now that we have gas to the house.

    In the current oven, I've successfully baked everythng else, including a 14" tier for a wedding cake, several times.

    I just have to chalk this up to "not my strength."
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  • oregon101oregon101 5455 replies135 postsRegistered User Senior Member
    I have done this with potatoes although just on a rack--learned it from a chef--toss your potatoes very lightly in cornstarch. First dry them and then toss with the cornstarch.
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  • MaryBarbara58MaryBarbara58 130 replies3 postsRegistered User Junior Member
    Here's my roasted potato trick: boil them until not quite cooked through. Drain, then toss half a stick of butter in the pan until they're coated. I then salt them (or whatever seasoning you'd like to use), put them on a Pampered Chef stoneware bar pan and roast at 400* for about 40 minutes, moving them around after 20.
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  • BunsenBurnerBunsenBurner 38582 replies465 postsRegistered User Senior Member
    edited July 27
    Best "roasted potatoes" are baby potatoes pan fried in a little bit of butter with rosemary. I use my non-stick wok pan for it.
    edited July 27
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