Thanks @DaBadger…
Do you think I could use an air fryer to cook/fry them??
Never done it, but I know you can.
Freeze or cry, my friend.
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Yes… got it. coat them twice and freeze, then air fry.
Can you coat them a day ahead and just let them hang out in the freezer until you are ready to cook/fry??
My guess would be yes, assuming low-moisture mozz (which is what you’d have if using string cheese anyway). I don’t think a day would be enough time for too much moisture to be pulled out. If you were going to leave them in the freezer much longer, I’d say freeze long enough to get stiff, gently transfer to a freezer Ziploc, and suck as much air out as possible.
Edit - I’m not sure of the following, but if I were air-frying I might give them a very light spritz of a spray-on oil like canola.
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This may be true. My local Seattle GW, which was always a dependable source of kitchen tools, completely changed and is now 90% worthless. I was told that items donated there no longer just stay at that location, but get distributed to multiple locations, only some of which return.
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Also interesting is that SA and GW have strict and short “sell-by” dates. They date and cull items after, say, two weeks, selling them in bulk to flea marketeers. We used to haunt a local flea market where a half dozen sellers sold these lots. Extraordinary bargains, as misunderstood items slipped through the chain. Like a 12" extremely heavy French hammered, tin lined copper saute pan, which required a lot of elbow grease to clean up, for $4. And an 8 ply Italian designer cashmere turtleneck, whose only problem was a one inch opening in a side seam, Originally $850. for $10.
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I’ve done day ahead before. Even better. Then you know they’re frozen.
CCE’s right, though. Any more than a day, you better bag 'em.
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Not twenty-somethings but thirty-somethings, my daughter and son in law are both superb cooks. They have gone about stocking their kitchens very differently from me. They use more large pots, a very wide rondeau, and the stove top griddle a lot. Their pots, pans, knives, and utensils are a wide ranging mix of brands reflecting specific desired uses. I am impressed.
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The FL version is not far from me. My son is under strict orders to never let me live there.
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The rule here is if the value is $100 and up, it goes to the online store.
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If that’s the rule, it makes sense. But that doesn’t seem to cover the stuff that I was used to prowling at GW, More evidence that they shift lower-value donations among stores.
I just look for stuff they misinterpret. Like my sweater. I found its real or original value online, but they had totally missed it.
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Oh, they botch valuations all the time. I once found a Georg Jensen silver-lined copper oven in great condition for $35.
All I can tell you is that the once-rich vein at my local GW disappeared.
Interesting observation. As an estate sale junky, yes, there are noticeable plateaus and declines in style and substance as populations age. On the flip side, husband bristles about stuff he considers contemporary that are now dubbed “antique”. Finds are a function of one’s awareness of product.
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Thrifting is also now all the rage, so lots more people out there looking for the next great thing.
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Ive been thinking about taking some stuff, like this water oven,
to our Goodwill, but thought no one would even recognize it, let alone give it a good home.
Are you referring to the large one in the international district? I went there a few weeks ago and saw they had totally overhauled the entire store such that it had a lot less inventory and for the first time ever, I found nothing worth buying.
That week I visited just about every other store in king county: Ballard, Juanita, Capitol Hill, south lake union, Redmond. Very few scores, but I chalked it up to bad luck. If they have a high end store I would be happy to pay premium prices on certain things and save a lot of time, but knowing me I’d travel to check the other stores anyway.
I’m so old, and lived in Seattle so long, that I have recognized changes in demographics in specific neighborhoods and subneighborhoods. People formerly aged in place, and so had cooking gear as old if not older than themselves. This made for good pickings when they donated or they had garage (or estate) sales.
That stationary demographic has now largely disappeared. Younger + mobile + techie + eBay ≠ good scrounging for top vintage cookware.
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But great bargains on current stuff when they tire of their last extravagant purchase! Like a $450 ice cream maker for $35. Or last year’s $25 touted wine glass shape tossed aside at .50.
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Flying-saucer-sized plates and Brobdingnagian wine glasses won’t fit in my kitchen cabinets. I’ve been literally sneered at for my completely adequate but hopelessly classic wine glasses, but it’s a shame I’ll have to deal with 
Maybe I should just lay in a supply of buckets. And troughs.
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