PERFECTION! those fries! they’re practically translucent! Good job on both!
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Thanks! I’d have never thought of adding garam masala, but hell it makes sense.
Thank you! I really like the kennebecs for fries. I wish we grow them bigger (ie longer).
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I found it at Goodwill - it is a Rival. I have no idea as to the year it was manufactured. It does a nice job, though.
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Thanks! Very cool from a nostalgia standpoint. The inside of yours is 100% identical to the Salton we have (the deeper vs. lighter scalloped shapes of your sandwiches is what made me wonder in the first place).
A quick google says that both of the original companies, Rival and Salton, were acquired by the same over-corp, through APN Holdings (whoever heard of them?) then later Newell Brands, which most have heard of (they acquired all the Rubbermaid brands when it went under).
Other than the outside of ours being black vs. your white, it’s all identical, even down to the elliptical heating or “done heating” element light on the left side, which both of ours has the horizontal striations. So I’m guessing someone decided at some point that white plastic top was better, but otherwise didn’t mess with the basic design.
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A hunk of Farm Boy meat(beef & pork) frozen lasagna with some extra motz and Parm Regg, simple side salad to go with.
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Roasted salmon on potato rafts, adapted from the ATK recipe that has become a household staple here (400°F - potato gets a head start for 25 minutes then add the salmon and cook 10 more minutes), with steamed broccoli. Salmon was seasoned with salt, pepper, smoked paprika, and Mrs. Dash Onion and Herb seasoning).
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Yesterday I bought some fresh blue corn masa from a local Mexicatessen and made some quesadillas with some of it.
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I decided on shakshuka. I made the toms etc. about a week ago (when I’d over-bought various tomatoes that were bogo). Wife’s traveling again so I get to have whatever I want.
So, shakshuka; damn this is one of my favorites.
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We love this method, and are grateful you shared it with us! It’s enjoyed often here, too.
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You made the tortillas yourself? It looks like you did. I’ve never done it but it’s been on my bucket list, and my son’s, for a long time. Those look great!
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Up in Maine at my sister’s and BIL’s cabin for the weekend.
They grilled b/s chicken tenders (with Spicewalla’s Honey and Herb seasoning blend) and extra thick boneless pork chops (with Penzeys’ Tsardust Memories seasoning blend). Sour creamy mashed potatoes and sautéed asparagus with minced garlic.
There were guests prior to dinner.
And she grew a cornstalk next to her walkway that has one very small ear of corn, thanks to a chipmunk who buried a corn kernel they put out for the deer.
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I think the light turns out, once the unit is fully heated. (I don’t pay that much attention to the light) After some trial & error, I found that 3 minutes and 30 seconds is the perfect cook time for the “hot pockets”.
It really does come in handy for a quick hot meal.
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I started making my own tortillas after watching this video. Mine aren’t as pretty as hers, but the taste is there!!
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Nice! Thanks Bro.
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I’m so glad you enjoy the ATK recipe, too!
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We had the SnakMaster - talked our mom into it at a mall demo one day in 198?. It got a lot of use over the years, until we kids all flew the coop.
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The tomato glut continues, moderately abated but still too many for me to eat raw. I turned a couple of pounds into passata today, and then into Marcella Hazan’s four ingredient tomato sauce - just tomatoes, butter, onion and salt. Made with mostly Cherokee Purples, it was MARVELOUS.
Served on mafaldine with copious Parmigiano Reggiano, slice of garlic toast on the side. Terrible pic, fabulous meal.
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Identical insides!
