The star of the show was Indian chicken on a spit. I put about 1 cup
of onion into the FP with 2 cloves of garlic, 1 tsp salt 1/2 tsp ground
pepper and 2 tsp cumin and whizzed it into a paste. I smeared about half
of it into the cavity and the other half was smeared over the bird and
then it went into the fridge for an hour. Then it went onto spit and
into the BBQ for about an hour and a half.

I also had a cob of corn, grilled in the husk, squeezed lime juice on it
then sprinkled with chilu powder. Then there was steamed green beans and
a Greek salad (no lettuce).

"Dave Smith" > wrote in message
...
> The star of the show was Indian chicken on a spit. I put about 1 cup of
> onion into the FP with 2 cloves of garlic, 1 tsp salt 1/2 tsp ground
> pepper and 2 tsp cumin and whizzed it into a paste. I smeared about half
> of it into the cavity and the other half was smeared over the bird and
> then it went into the fridge for an hour. Then it went onto spit and
> into the BBQ for about an hour and a half.
>
> I also had a cob of corn, grilled in the husk, squeezed lime juice on it
> then sprinkled with chilu powder. Then there was steamed green beans and a
> Greek salad (no lettuce).

I had part of a red Delicious apple. It was mealy. Some green grapes, a few
strawberries and some sharp cheddar. We finally had a hot day. Tomorrow will
be slightly cooler then I think it will get cool again.

writes:
>
>"Dave Smith" > wrote in message
...
>> The star of the show was Indian chicken on a spit. I put about 1 cup of
>> onion into the FP with 2 cloves of garlic, 1 tsp salt 1/2 tsp ground
>> pepper and 2 tsp cumin and whizzed it into a paste. I smeared about half
>> of it into the cavity and the other half was smeared over the bird and
>> then it went into the fridge for an hour. Then it went onto spit and
>> into the BBQ for about an hour and a half.
>>
>> I also had a cob of corn, grilled in the husk, squeezed lime juice on it
>> then sprinkled with chilu powder. Then there was steamed green beans and a
>> Greek salad (no lettuce).
>
>I had part of a red Delicious apple. It was mealy. Some green grapes, a few
>strawberries and some sharp cheddar. We finally had a hot day. Tomorrow will
>be slightly cooler then I think it will get cool again.


red delicious apples are one of the all time top mis-named foods

On Monday, July 22, 2019 at 11:50:04 AM UTC-5, tert in seattle wrote:
>
> red delicious apples are one of the all time top mis-named foods
>
They USED to be a fantastic apple but I think everybody on the planet who grows
and sells these have monkeyed around with the original plant so much it's
become a terrible fruit.

writes:
>On Monday, July 22, 2019 at 11:50:04 AM UTC-5, tert in seattle wrote:
>>
>> red delicious apples are one of the all time top mis-named foods
>>
>They USED to be a fantastic apple but I think everybody on the planet who grows
>and sells these have monkeyed around with the original plant so much it's
>become a terrible fruit.

could be

we get a lot of different varieties here in Washington so I'm often
trying something new

I just tried ambrosia apples for the first time - they're pretty good!

On Monday, July 22, 2019 at 12:30:05 PM UTC-5, tert in seattle wrote:
>
> we get a lot of different varieties here in Washington so I'm often
> trying something new
>
> I just tried ambrosia apples for the first time - they're pretty good!
>
I'm usually trying whatever 'new' apple is offered at the grocery store and I
*think* I've had them but it's been a while so I honestly don't remember.
There's another 'new' apple out called the 'Opal' and it's a cross between
a golden delicious and ???. The first couple I had were rather good then the
last ones I had were just too dang sour.

There's a _________crisp apple on the market and dang if I can remember the
name of it that everybody raved about. Does that sound familiar?? I found
it awfully sour, too. Maybe it was picked too early, I don't know, but I
was underwhelmed.

On 2019-07-22 12:59 p.m., wrote:
> On Monday, July 22, 2019 at 11:50:04 AM UTC-5, tert in seattle
> wrote:
>>
>> red delicious apples are one of the all time top mis-named foods
>>
> They USED to be a fantastic apple but I think everybody on the planet
> who grows and sells these have monkeyed around with the original
> plant so much it's become a terrible fruit.
>

I never liked them.I always thought it was a misnomer. It occurred to
me that years ago, they were extremely popular but not so much anymore,
so I did a little checking. It turns out that I was right about that. In
the 1980s Delicious apples accounted for 3/4 of Washington's apple
production. It is still the biggest single apple variety grown there,
but its share of production is about half of what it used to be as other
varieties have replaced them.

On Monday, July 22, 2019 at 4:05:49 PM UTC-5, Dave Smith wrote:
>
> I never liked them.I always thought it was a misnomer. It occurred to
> me that years ago, they were extremely popular but not so much anymore,
> so I did a little checking. It turns out that I was right about that. In
> the 1980s Delicious apples accounted for 3/4 of Washington's apple
> production. It is still the biggest single apple variety grown there,
> but its share of production is about half of what it used to be as other
> varieties have replaced them.
>
I can remember Washington apples from the very late 50's into the 60's in
elementary school being incredibly sweet. I think so many of the older
varieties of apples have had this and that grafted to them they're no longer
fit to eat. And they were quite large apples at that. What I see in the
stores now are marketed and sold as 'lunch box size.'

On Mon, 22 Jul 2019, Dave Smith wrote:

> On 2019-07-22 12:59 p.m., wrote:
>> On Monday, July 22, 2019 at 11:50:04 AM UTC-5, tert in seattle
>> wrote:
>>>
>>> red delicious apples are one of the all time top mis-named foods
>>>
>> They USED to be a fantastic apple but I think everybody on the planet
>> who grows and sells these have monkeyed around with the original
>> plant so much it's become a terrible fruit.
>>
>
> I never liked them.I always thought it was a misnomer. It occurred to me
> that years ago, they were extremely popular but not so much anymore, so I did
> a little checking. It turns out that I was right about that. In the 1980s
> Delicious apples accounted for 3/4 of Washington's apple production. It is
> still the biggest single apple variety grown there, but its share of
> production is about half of what it used to be as other varieties have
> replaced them.
>
>

When I was a kid, Golden Delicious were exactly that. Nowadays, not so
much.

On 7/22/2019 12:47 PM, tert in seattle wrote:
> writes:
>>
>> "Dave Smith" > wrote in message
>> ...
>>> The star of the show was Indian chicken on a spit. I put about 1 cup of
>>> onion into the FP with 2 cloves of garlic, 1 tsp salt 1/2 tsp ground
>>> pepper and 2 tsp cumin and whizzed it into a paste. I smeared about half
>>> of it into the cavity and the other half was smeared over the bird and
>>> then it went into the fridge for an hour. Then it went onto spit and
>>> into the BBQ for about an hour and a half.
>>>
>>> I also had a cob of corn, grilled in the husk, squeezed lime juice on it
>>> then sprinkled with chilu powder. Then there was steamed green beans and a
>>> Greek salad (no lettuce).
>>
>> I had part of a red Delicious apple. It was mealy. Some green grapes, a few
>> strawberries and some sharp cheddar. We finally had a hot day. Tomorrow will
>> be slightly cooler then I think it will get cool again.
>
>
> red delicious apples are one of the all time top mis-named foods
>
>
When we were kids that was the most popular type in the store. It was
not until years later I found out there are many, many varieties, all
better.

On 2019-07-22, Ed Pawlowski > wrote:

> On 7/22/2019 12:47 PM, tert in seattle wrote:

>> red delicious apples are one of the all time top mis-named foods

> When we were kids that was the most popular type in the store.

Red Delicious apples (RDA's) usta be GREAT until Big-Agriculture
(BIG-AG) took over. As late as '66, Red Delicious apples were EXACTly
that. Fuji's, which came from RDA's, are the new replacement after
RDA's got screwed-up by BIG-AG.

In '66, I could get RDA's, refrigerated, fer a dime, and they were
sooooo big and juicy, you hadda eat 'em severely bent over or they
would totally mess up the front of yer shirt.

nb

On 2019-07-23 10:57 a.m., notbob wrote:
> On 2019-07-22, Ed Pawlowski > wrote:

> Red Delicious apples (RDA's) usta be GREAT until Big-Agriculture
> (BIG-AG) took over. As late as '66, Red Delicious apples were EXACTly
> that. Fuji's, which came from RDA's, are the new replacement after
> RDA's got screwed-up by BIG-AG.
>

I don't remember them ever being great. I was never much of an apple
eater, but Delicious were always at the bottom of the list for me.

On Sunday, July 21, 2019 at 8:49:15 PM UTC-4, Dave Smith wrote:
> The star of the show was Indian chicken on a spit. I put about 1 cup
> of onion into the FP with 2 cloves of garlic, 1 tsp salt 1/2 tsp ground
> pepper and 2 tsp cumin and whizzed it into a paste. I smeared about half
> of it into the cavity and the other half was smeared over the bird and
> then it went into the fridge for an hour. Then it went onto spit and
> into the BBQ for about an hour and a half.
>
> I also had a cob of corn, grilled in the husk, squeezed lime juice on it
> then sprinkled with chilu powder. Then there was steamed green beans and
> a Greek salad (no lettuce).

We had grilled shrimp: marinated in a paste of garlic, lime zest,
olive oil, and a touch of lime juice. Tossed salad, bread drizzled
with olive oil.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Sunday, July 21, 2019 at 8:49:15 PM UTC-4, Dave Smith wrote:
> The star of the show was Indian chicken on a spit. I put about 1 cup
> of onion into the FP with 2 cloves of garlic, 1 tsp salt 1/2 tsp ground
> pepper and 2 tsp cumin and whizzed it into a paste. I smeared about half
> of it into the cavity and the other half was smeared over the bird and
> then it went into the fridge for an hour. Then it went onto spit and
> into the BBQ for about an hour and a half.
>
> I also had a cob of corn, grilled in the husk, squeezed lime juice on it
> then sprinkled with chilu powder. Then there was steamed green beans and
> a Greek salad (no lettuce).

We had grilled shrimp: marinated in a paste of garlic, lime zest,
olive oil, and a touch of lime juice. Tossed salad, bread drizzled
with olive oil.

Cindy Hamilton

====

I made a vegetable fried rice! It was so good I was amazed. I am
getting so tired of cooking for a reduced meat diet (atm D. has high iron
levels so no red meat, shellfish etc) I thought I would give it a try. I
used every veg allowed that I could find and we loved it)

On Monday, July 22, 2019 at 12:38:08 AM UTC-10, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Sunday, July 21, 2019 at 8:49:15 PM UTC-4, Dave Smith wrote:
> > The star of the show was Indian chicken on a spit. I put about 1 cup
> > of onion into the FP with 2 cloves of garlic, 1 tsp salt 1/2 tsp ground
> > pepper and 2 tsp cumin and whizzed it into a paste. I smeared about half
> > of it into the cavity and the other half was smeared over the bird and
> > then it went into the fridge for an hour. Then it went onto spit and
> > into the BBQ for about an hour and a half.
> >
> > I also had a cob of corn, grilled in the husk, squeezed lime juice on it
> > then sprinkled with chilu powder. Then there was steamed green beans and
> > a Greek salad (no lettuce).
>
> We had grilled shrimp: marinated in a paste of garlic, lime zest,
> olive oil, and a touch of lime juice. Tossed salad, bread drizzled
> with olive oil.
>
> Cindy Hamilton
>
> ====
>
> I made a vegetable fried rice! It was so good I was amazed. I am
> getting so tired of cooking for a reduced meat diet (atm D. has high iron
> levels so no red meat, shellfish etc) I thought I would give it a try. I
> used every veg allowed that I could find and we loved it)

Uh oh... I feel a photo coming on...

Today I had some sausages made from dried pork with garlic, sugar, and vinegar. It was a Filipino type sausage. Beats me how you stuff chopped dried pork into a casing but it was quite good and better than a regular sausage. The fried rice under the eggs were pretty good too.

The next time you make vegetable fried rice, put a couple of eggs on top and serve fried slices of Spam on the side. It's a meal fit for a Hawaiian King!

https://www.amazon.com/photos/shared...qYH50XA_tTZ0l9

"dsi1" wrote in message
...

On Monday, July 22, 2019 at 12:38:08 AM UTC-10, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Sunday, July 21, 2019 at 8:49:15 PM UTC-4, Dave Smith wrote:
> > The star of the show was Indian chicken on a spit. I put about 1 cup
> > of onion into the FP with 2 cloves of garlic, 1 tsp salt 1/2 tsp ground
> > pepper and 2 tsp cumin and whizzed it into a paste. I smeared about half
> > of it into the cavity and the other half was smeared over the bird and
> > then it went into the fridge for an hour. Then it went onto spit and
> > into the BBQ for about an hour and a half.
> >
> > I also had a cob of corn, grilled in the husk, squeezed lime juice on it
> > then sprinkled with chilu powder. Then there was steamed green beans and
> > a Greek salad (no lettuce).
>
> We had grilled shrimp: marinated in a paste of garlic, lime zest,
> olive oil, and a touch of lime juice. Tossed salad, bread drizzled
> with olive oil.
>
> Cindy Hamilton
>
> ====
>
> I made a vegetable fried rice! It was so good I was amazed. I am
> getting so tired of cooking for a reduced meat diet (atm D. has high iron
> levels so no red meat, shellfish etc) I thought I would give it a try. I
> used every veg allowed that I could find and we loved it)

Uh oh... I feel a photo coming on...

Today I had some sausages made from dried pork with garlic, sugar, and
vinegar. It was a Filipino type sausage. Beats me how you stuff chopped
dried pork into a casing but it was quite good and better than a regular
sausage. The fried rice under the eggs were pretty good too.

The next time you make vegetable fried rice, put a couple of eggs on top and
serve fried slices of Spam on the side. It's a meal fit for a Hawaiian King!

https://www.amazon.com/photos/shared...qYH50XA_tTZ0l9

====

You know he loves spam anyway. He will really fall for that))

Hmmm I will need to check up if he is allowed spam!

On Monday, July 22, 2019 at 3:01:57 AM UTC-10, Ophelia wrote:
>
> You know he loves spam anyway. He will really fall for that))
>
> Hmmm I will need to check up if he is allowed spam!

When meat production sees its final days, Spam will have to be made from some other material other than pork. Spam doesn't much resemble meat to begin with so that's a big head start. My guess is that Spam could be made from sea slugs and cellulose in the future. God, I hope they get it right!

dsi1 wrote:
> The next time you make vegetable fried rice, put a couple of eggs on top and serve fried slices of Spam on the side. It's a meal fit for a Hawaiian King!

And what kind of seasoning (sauce mix) would you add to that? I'm
trying to learn asian sauces here.

On Tue, 23 Jul 2019 06:32:52 -0400, Gary > wrote:

>dsi1 wrote:
>> The next time you make vegetable fried rice, put a couple of eggs on top and serve fried slices of Spam on the side. It's a meal fit for a Hawaiian King!
>
>And what kind of seasoning (sauce mix) would you add to that? I'm
>trying to learn asian sauces here.

Don't try. Just watch them on TV.

"Gary" wrote in message ...

dsi1 wrote:
> The next time you make vegetable fried rice, put a couple of eggs on top
> and serve fried slices of Spam on the side. It's a meal fit for a Hawaiian
> King!

And what kind of seasoning (sauce mix) would you add to that? I'm
trying to learn asian sauces here.

=====

Me too I used Teriyaki sauce. It was pretty good

On Tuesday, July 23, 2019 at 12:32:39 AM UTC-10, Gary wrote:
> dsi1 wrote:
> > The next time you make vegetable fried rice, put a couple of eggs on top and serve fried slices of Spam on the side. It's a meal fit for a Hawaiian King!
>
> And what kind of seasoning (sauce mix) would you add to that? I'm
> trying to learn asian sauces here.

There's all kinds of way to make fried rice. It all depends of one's skill, knowledge, and technique. You can make Chinese, Japanese, Korean, or Hawaiian, style fried rice. The current hot style of fried rice on this rock is kim chee fried rice which is the local style of the Korean dish. It's lighter, and sweeter, than the way a FOB Korean would make it.

These days, I like to make a minimalist style of fried rice with just garlic and a little shoyu. That's the way I'd season fried rice if I was cooking for a Brit.

In article >, lid
says...
>
I am
> getting so tired of cooking for a reduced meat diet (atm D. has high iron
> levels so no red meat, shellfish etc) I thought I would give it a try. I
> used every veg allowed that I could find and we loved it)

You need to get out and experience some good vegetarian cooking.

http://www.nourish-inverness.co.uk/o...getarian-cafe/

Janet

On Mon, 22 Jul 2019 11:36:06 +0100, "Ophelia"
> wrote:

>"Cindy Hamilton" wrote in message
...
>
>On Sunday, July 21, 2019 at 8:49:15 PM UTC-4, Dave Smith wrote:
>> The star of the show was Indian chicken on a spit. I put about 1 cup
>> of onion into the FP with 2 cloves of garlic, 1 tsp salt 1/2 tsp ground
>> pepper and 2 tsp cumin and whizzed it into a paste. I smeared about half
>> of it into the cavity and the other half was smeared over the bird and
>> then it went into the fridge for an hour. Then it went onto spit and
>> into the BBQ for about an hour and a half.
>>
>> I also had a cob of corn, grilled in the husk, squeezed lime juice on it
>> then sprinkled with chilu powder. Then there was steamed green beans and
>> a Greek salad (no lettuce).
>
>We had grilled shrimp: marinated in a paste of garlic, lime zest,
>olive oil, and a touch of lime juice. Tossed salad, bread drizzled
>with olive oil.
>
>Cindy Hamilton
>
>====
>
> I made a vegetable fried rice! It was so good I was amazed. I am
>getting so tired of cooking for a reduced meat diet (atm D. has high iron
>levels so no red meat, shellfish etc) I thought I would give it a try. I
>used every veg allowed that I could find and we loved it)

What about fish?

"Bruce" wrote in message ...

On Mon, 22 Jul 2019 11:36:06 +0100, "Ophelia"
> wrote:

>"Cindy Hamilton" wrote in message
...
>
>On Sunday, July 21, 2019 at 8:49:15 PM UTC-4, Dave Smith wrote:
>> The star of the show was Indian chicken on a spit. I put about 1 cup
>> of onion into the FP with 2 cloves of garlic, 1 tsp salt 1/2 tsp ground
>> pepper and 2 tsp cumin and whizzed it into a paste. I smeared about half
>> of it into the cavity and the other half was smeared over the bird and
>> then it went into the fridge for an hour. Then it went onto spit and
>> into the BBQ for about an hour and a half.
>>
>> I also had a cob of corn, grilled in the husk, squeezed lime juice on it
>> then sprinkled with chilu powder. Then there was steamed green beans and
>> a Greek salad (no lettuce).
>
>We had grilled shrimp: marinated in a paste of garlic, lime zest,
>olive oil, and a touch of lime juice. Tossed salad, bread drizzled
>with olive oil.
>
>Cindy Hamilton
>
>====
>
> I made a vegetable fried rice! It was so good I was amazed. I am
>getting so tired of cooking for a reduced meat diet (atm D. has high iron
>levels so no red meat, shellfish etc) I thought I would give it a try. I
>used every veg allowed that I could find and we loved it)

What about fish?

====

Yes, he is allowed fish but not shellfish. I meant I was fed up with
just cooking chicken and fish

On 2019-07-22 6:13 a.m., Cindy Hamilton wrote:
> On Sunday, July 21, 2019 at 8:49:15 PM UTC-4, Dave Smith wrote:
>> The star of the show was Indian chicken on a spit. I put about 1 cup
>> of onion into the FP with 2 cloves of garlic, 1 tsp salt 1/2 tsp ground
>> pepper and 2 tsp cumin and whizzed it into a paste. I smeared about half
>> of it into the cavity and the other half was smeared over the bird and
>> then it went into the fridge for an hour. Then it went onto spit and
>> into the BBQ for about an hour and a half.
>>
>> I also had a cob of corn, grilled in the husk, squeezed lime juice on it
>> then sprinkled with chilu powder. Then there was steamed green beans and
>> a Greek salad (no lettuce).
>
> We had grilled shrimp: marinated in a paste of garlic, lime zest,
> olive oil, and a touch of lime juice. Tossed salad, bread drizzled
> with olive oil.
>

Sounds good. I add some hot sauce to my marinade.

On Sun, 21 Jul 2019 20:49:14 -0400, Dave Smith
> wrote:

>The star of the show was Indian chicken on a spit. I put about 1 cup
>of onion into the FP with 2 cloves of garlic, 1 tsp salt 1/2 tsp ground
>pepper and 2 tsp cumin and whizzed it into a paste. I smeared about half
>of it into the cavity and the other half was smeared over the bird and
>then it went into the fridge for an hour. Then it went onto spit and
>into the BBQ for about an hour and a half.
>
>I also had a cob of corn, grilled in the husk, squeezed lime juice on it
>then sprinkled with chilu powder. Then there was steamed green beans and
>a Greek salad (no lettuce).

I went with a simple baked potato for 90 minutes in my airfryer at
about 310 F topped with a garlic butter, sour cream, and fresh chives.

--

____/~~~sine qua non~~~\____

On Monday, July 22, 2019 at 9:53:09 AM UTC-4, wrote:
> On Sun, 21 Jul 2019 20:49:14 -0400, Dave Smith
> > wrote:
>
> >The star of the show was Indian chicken on a spit. I put about 1 cup
> >of onion into the FP with 2 cloves of garlic, 1 tsp salt 1/2 tsp ground
> >pepper and 2 tsp cumin and whizzed it into a paste. I smeared about half
> >of it into the cavity and the other half was smeared over the bird and
> >then it went into the fridge for an hour. Then it went onto spit and
> >into the BBQ for about an hour and a half.
> >
> >I also had a cob of corn, grilled in the husk, squeezed lime juice on it
> >then sprinkled with chilu powder. Then there was steamed green beans and
> >a Greek salad (no lettuce).
>
> I went with a simple baked potato for 90 minutes in my airfryer at
> about 310 F topped with a garlic butter, sour cream, and fresh chives.
>
> --
>
> ____/~~~sine qua non~~~\____

Now that's great food. I mike my potatoes. When almost done I put them into a pan with a bit of oil, and try and get all 4 sides(depending on shape)browned.

Chris K. wrote:
> I went with a simple baked potato for 90 minutes in my airfryer at
> about 310 F topped with a garlic butter, sour cream, and fresh chives.

You cooked a simple baked potato for 90 minutes?

On 7/23/2019 6:33 AM, Gary wrote:
> Chris K. wrote:
>> I went with a simple baked potato for 90 minutes in my airfryer at
>> about 310 F topped with a garlic butter, sour cream, and fresh chives.
>
> You cooked a simple baked potato for 90 minutes?
>
It would take that long at 310°F.

Jill

On Wed, 24 Jul 2019 11:57:57 -0400, jmcquown >
wrote:

>On 7/23/2019 6:33 AM, Gary wrote:
>> Chris K. wrote:
>>> I went with a simple baked potato for 90 minutes in my airfryer at
>>> about 310 F topped with a garlic butter, sour cream, and fresh chives.
>>
>> You cooked a simple baked potato for 90 minutes?
>>
>It would take that long at 310°F.
>
>Jill

I've never in my life baked a single lonely potatoe... I've always
baked at least four and only when the oven is lit for a
roast/caserole... I've never once lit an oven for just baked potato.
If ever what I wanted was one baked spud it'd be a rare event... it'd
be nuked... I'd much more likely do home fries, a big panful... very
lucious with diced SPAM.

On Wednesday, July 24, 2019 at 4:23:19 PM UTC-5, Sheldon wrote:
>
> I've never in my life baked a single lonely potatoe... I've always
> baked at least four and only when the oven is lit for a
> roast/caserole... I've never once lit an oven for just baked potato.
> If ever what I wanted was one baked spud it'd be a rare event... it'd
> be nuked... I'd much more likely do home fries, a big panful... very
> lucious with diced SPAM.
>
You had me until you said SPAM.

On 7/24/2019 5:23 PM, wrote:
> On Wed, 24 Jul 2019 11:57:57 -0400, jmcquown >
> wrote:
>
>> On 7/23/2019 6:33 AM, Gary wrote:
>>> Chris K. wrote:
>>>> I went with a simple baked potato for 90 minutes in my airfryer at
>>>> about 310 F topped with a garlic butter, sour cream, and fresh chives.
>>>
>>> You cooked a simple baked potato for 90 minutes?
>>>
>> It would take that long at 310°F.
>>
>> Jill
>
> I've never in my life baked a single lonely potatoe... I've always
> baked at least four and only when the oven is lit

You always talk about lighting an oven. You do realize not all of us
have to do that, right? The poster said he used one of those airfryer
things. 310 is an odd temperature. I do agree in that I generally bake
more than one potato or bake them along with something else. I've never
had to "light" an oven.

Jill

jmcquown wrote:
>
> On 7/23/2019 6:33 AM, Gary wrote:
> > Chris K. wrote:
> >> I went with a simple baked potato for 90 minutes in my airfryer at
> >> about 310 F topped with a garlic butter, sour cream, and fresh chives.
> >
> > You cooked a simple baked potato for 90 minutes?
> >
> It would take that long at 310°F.
>
> Jill

Perhaps that's true but no need ever to slow cook a darn potato.