I don’t have an air fryer (no room) but holy potato balls! It would be worth it JUST for those crispy potato puffs!
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Do you have an oven with a convection feature? Will that produce the same results? Air fryers use similar technology, just differ in size.
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Those were quartered russets, I just carved them a bit to round the edges. So delicious, very crispy exterior and creamy insides.
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It is an ugly appliance but so great for quick and hot cooking, worth the counter space.
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@LindaWhit if you (or anyone else) is tempted, there is a new NYT Wirecutter air fryer rec just out last week: the Philips HD9741/96. Overall, they think air fryer toaster ovens are more versatile but for a small device for cooking for one, that’s what they go with. Not cheap though.
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Went out to a new ramen place in town with a friend tonight (perfect weather for it! 
)
We each got a combo with 3 pan-fried pork dumplings & one tempura shrimp, and each of us tried a different ramen - the OG tonkotsu ramen w/pork belly, the beef ramen, and the spicy tantan with ground beef.
I liked the tantan the best, and that house-made chili oil makes it even more delicious. Nice kick & very flavorful. The owner is super-friendly, came out to chat with us & offered us smacked cucumber salad, vegetable spring rolls & pork bao on the house.
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YUM, that looks so good!!!
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Beef and poblano mole-ish enchiladas, grated cheddar and sour cream. Rice, avocado and radishes. Sangria.
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Behold, the greatest tomato sauce I’ve ever had. We both had a craving for Chicken Parm and BF wanted to make the sauce using what we had on hand (I made the chicken-- big deal, right? LOL). It is a non-traditional recipe: he cooked bacon in olive oil and added garlic and a TON of crushed red pepper. It was then removed and chopped finely while a diced onion cooked in the grease/oil. Everything added back in with a can of crushed tomatoes. A little salt and pepper and it was done. No oregano! I never thought bacon would make a red sauce but this is incredible. Very spicy! Would make a great Arrabiata.
No pics of the Parm. We all know what that looks like.
Bombay Martini to drink.
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Hunan-inspired soup noodles with rice noodles, chicken broth, ground pork, ginger, bamboo shoots, scallions, cilantro, szechuan peppercorn, Shaoxing rice wine, soy sauce, roasted chili oil and Chinkiang vinegar
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Gyoza and tonkatsu ramen - two of my favourite things! Your dinner looks delicious and meeting the owner was an extra bonus. Glad to hear you enjoyed your dinner.
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Yes I have the Breville Smart Pro Convection Oven, so that’s what I use. But it rarely gets as lovely crispy as those taters got!
I made a variation on this brothy soup with sausage, kale, and butternut squash. I used TJ’s soy chorizo, added diced peeled potatoes, a pinch of cumin and New Mexico ground chili, Goya sazón, and used only cilantro and parsley for the herbs. I served it with grated Manchego on top and a side of buttered homemade country white bread. Really good.
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Inspired by @ChristinaM a pulled pork sandwich on a lightly crusty roll with a bit of Valentina black. So good!! I spent the afternoon oven-braising a lotta pasture-raised heritage pork from the nearby farm, some plain and most as carnitas. By the time I had done appropriate quality control I didn’t want much for dinner. A salad would have been good if there was someone else to make it. 
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Annnnnd this is when Raisin Bran Crunch comes into play in my house. Such as last night. 
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Tsardusted boneless pork chop seared in butter and olive oil, then a 1/2 cup of pork stock added and reduced while chop finished cooking. Added a Tbsp of heavy cream after the chop was pulled to “sauce it up”.
Slices served on ginger-maple sweet potatoes with green beans alongside.
It’s Tuesday.
But there was wine.
These next two weeks are going to be taxing.
Fortification was needed.
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Squid with fermented black beans and chiles. I may have added some mixed fresh chile peppers in place of the snow peas in the recipe!
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