Air Fryer Cooking Times, Re-Visited

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I keep getting new and up-dated information for Air Fryer cooking times. Here are two more such information sheets that you can printout and post by your Air Fryer. Left-Click any of these graphics to see them enlarged.

And here is a PDF file for Air Fryer cooking times for frozen foods. Fork-To-Spoon-Freezing-Cooking-Times

And check this info out. 10 companies that control our food supply.

Fork To Spoon is a superb resource site that has many recipes for the Air fryer and Instant Pot, and a lot of resource information.

Aebleskiver. What?

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OK. What is an Aebleskiver?

Aebleskivers are a type of pancake cooked in a special stove-top pan with half-spherical molds. The center is soft and fluffy, almost creamy. The crust is crisp and browned. In Denmark, aebleskivers are traditionally plated in threes, dusted with powdered sugar, topped or filled with tart jams of Nordic berries and served with mellow Scandinavian coffee. There, aebleskivers ( may be pronounced as “eb-el-ski-ver” , “a-bla-ski-va”, “eb-el-sku-wyr” , “ebb-ull-skee-vers” or “able-skEEvers”) have typically not been served in restaurants or for breakfast, but rather at the family table for afternoon coffee breaks. On long and cold Nordic winter evenings, they are served with glögg. In the wintertime, aebleskivers are often sold by street vendors. A symbol of community and hospitality, they are very popular at Scandinavian charity and open-air events.
​ There are many recipes for the batter, but they generally fall into two categories: those made with baking soda (or baking powder) as a leavening agent, or those made with yeast. The batters vary in texture and flavor — and yeasted batters take a bit more patience to prepare and will expand more in the pan — and which you prefer is a matter of personal taste … Here’s a little of Aebleskiver history:…. During that time of the Vikings, when they roamed the coastal waters of England and the Atlantic, one band of these rough Vikings was hard hit in battle. As they returned to their ship with dented horn helmets and shields, they made pancakes to regain their strength. They didn’t have proper cookware so they greased their dented shields and poured the batter on them over a fire. The first aebleskivers were born. (So they say:)…) [http://www.aebleskivers.com/history.html]

Cast Iron Aebleskiver Pan and Turners


Aebleskivers in Coeur D’Alene, ID describe these treats as Danish meaning apple slices. These are traditional Danish pancakes in a distinctive shape of a sphere. Maybe a cross between a Beignet and a Funnel Cake, without all the grease! So maybe all of this will convince you to try these sweet treats. If so, here is the recipe we use. Enjoy! CS Danish Aebleskiver.

Here is our first try. Homemade Huckleberry and Raspberry Jams. Scrambled eggs, too.


And if you want some great polenta recipes – Idaho grows awesome polenta – look here: 17 Polenta Recipes.

Awesome Meal At Parma Ridge Winery and Bistro …. Again!

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Always good food! And good wine! And good visits. But then, I am extremely biased. Definitely a solid 5-Star restaurant and superb Wait Staff. You can always see what they are doing by looking at – and following – Snake River AVA Happenings and their page Parma Ridge Winery and Bistro Information. It is a good idea, and sometimes extremely necessary, Sunday brunch for example, to make reservations. Parma Ridge Winery, 24509 Rudd Road, Parma ID, 83660. 208-946-5187. Here is their website: www.parmaridge.wine. So what did we have for dinner? (Left-Click any of these photos to see them enlarged.)

Robin enjoys the Bistro

Wonderful, fresh made Cream of Mushroom Soup. They also have Storm’s Northwest Clam Chowder which is super!

We also tried Chicken Tortilla Soup, which is not on the menu yet.

Robin had the Filet Mignon, which was awesome.

I had the Ribeye Steak,which is also superb.

Avielle Rosé of Merlot, a good breakfast wine

Late Harvest Riesling. These are both new releases.

Chocolate Bread Pudding with Vanilla Ice Cream. Oh yum!

Wow! Just a superb meal. You really need to go sometime. Just Call First!

> View from the patio. Open seasonally.

Thank You BFM Vendors!

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It isn’t often that we stop and think where our dinner tables would be without our local farmers! No. Produce and meats do not magically appear on our grocery store shelves. It must be produced and cared for by farmers. And in Boise, we are very lucky and honored to have some fantastic local farmers that bring their wears each week to us for our enjoyment and health. To you – Thank-You! Now to go into withdrawal until April 4, 2020. Here are some of the vendors who provided Robin and I with some awesome products.

Overall Market.

Available vegetables

Available Vegetables

Thank-You to-

Malheur River Meats
Eggs and Pork

Meadowlark Farms
Eggs and Lamb

Acme Bakeshop
Bread – Sourdough, Old World Rye, Whole Grain – Danish, Pantone

Gaston’s Bakery
Ham and Cheese Croissant

Brown’s Buffalo Ranch
Buffalo

Desert Mountain Grass Fed Beef
Beef

Purple Sage Farms
Vegetables, Greens and Herbs

The Jelly Lady
Wide variety of jelly including Huckleberry and Orange Marmalade

Kelly Canyon Orchards
Fresh fruits and jelly Marmalade

True Roots Vegetables
Carrots, Turnips, Squash, Tomatoes, Corn

I know I have probably missed someone and I apologize for that.

Ice Wine from Buhl, Idaho


Good information on Ice Wine from Idaho!

Treasure Valley Food and Wine Blog

This is a very interesting article about making a great Ice Wine here in Idaho – Holesinsky Vineyards, Buhl, Id to be precise. The article comes from Magic Valley.

Ice in their vines: Holesinsky Winery pulls off tricky ice wine harvest
COLIN TIERNAN ctiernan@magicvalley.com

Dec 12, 2019

BUHL — He dipped his pipette into the barrel and pulled out a couple of ounces of liquid gold. “This wine is very, very, very, very, very, very special,” Holesinsky Winery owner and winemaker James Holesinsky said, carefully releasing the yellow-orange ice wine into his glass. Holesinksy has been making wine for 18 years. This is just the second time he’s had a chance to make ice wine. The conditions haven’t been right since 2006. The 2006 harvest was on Halloween; this year’s fell on Oct. 30.
“It’s hard to do,” he said. “The grapes have to be in the perfect condition. You…

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What Onion Should I Use?


Whenever you are creating a fantastic meal or appetizer, and you want to use some onion, do you know which one or type to use? I don’t always know. So here is a useful graphic that may help you to decide which one to use. Personally, I usually pick a red onion or a honey sweet one. And that’s just a matter of personal preference. Maybe I should check this chart! Left-Click the graphic to enlarge it or to save it. To print it, use the print function at the end of the article. Cheers!.

Turkey Cooking Times



 

Every year I get a flood of questions at this time of year, of how to cook a turkey. This year – and this season – is no different. Here is a printable link for a PDF file of this information – Calculate Turkey Cooking Times

 

Calculate Turkey Roasting Time and Temperature

The simplest say to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that’s about 3 hours for a 12- to 14-pound bird). Check the temperature about 3/4 of the way, and then again every 10 minutes, and roast until the temperature reads 165°F (or 150°F as the case may be) when checked at the thickest part of the thigh and the thickest part of the breast.

If, however, you prefer to roast your turkey at a higher or lower temperature, follow these guidelines.

If your turkey weighs 12 to 14 pounds, roast it at:
425°F for 2 1/4 to 2 1/2 hours
400°F for 2 1/2 to 2 3/4 hours
350°F for 2 3/4 to 3 hours – 13 min per lbs (for all weights)
325°F for 3 to 3 3/4 hours – 20 min per lbs (for all weights)
If your turkey weighs 15 to 16 pounds, roast it at:
425°F for 3 to 3 1/4 hours
400°F for 3 1/4 to 3 1/2 hours
350°F for 3 1/2 to 3 3/4 hours – 13 min per lbs
325°F for 3 3/4 to 4 hours – 20 min per lbs
If your turkey weighs 18 to 20 pounds, roast it at:
425°F for 3 1/2 to 3 3/4 hours
400°F for 3 3/4 to 4 hours
350°F for 4 to 4 1/4 hours – 13 min per lbs
325°F for 4 1/4 to 4 1/2 hours – 20 min per lbs
If your turkey weighs 21 to 22 pounds, roast it at:
425°F for 4 to 4 1/4 hours
400°F for 4 1/4 to 4 1/2 hours
350°F for 4 1/2 to 4 3/4 – 13 min per lbs
325°F for 4 3/4 to 5 hours – 20 min per lbs
If your turkey weighs 24 pounds, roast it at:
425°F for 4 1/4 to 4 1/2 hours
400°F for 4 1/2 to 4 3/4 hours
350°F for 4 3/4 to 5 hours – 13 min per lbs
325°F for 5 to 5 1/4 hours – 20 min per lbs

To kill all bacteria, a turkey must be cooked to an internal temperature of 165°F. As it rests, the temperature will then continue to rise to around 180°F. To check the temperature, you can use either an instant read thermometer or a remote. For juicier meat, however, some people prefer to take the bird out at 150°F so the temperature will rise only to 165°F as it rests.

Whichever turkey roasting temperature you choose, be sure to use a meat thermometer to determine it. In the past, people used to use the color of the meat as an indication of doneness: The turkey was pierced with a knife, and if the juices were clear instead of pink, it was done. But this is not a reliable method, for several reasons. First, pinkness can disappear before a safe temperature is reached. And on the flip side, some turkeys (especially organic and heritage birds) may never lose their pink color, even if they’re cooked to well above 165°F.

If you find the skin is getting too dark and the desired internal temperature hasn’t been reached, loosely tent the browned parts with a double-thick layer of buttered aluminum foil to protect them from the heat.

Source: Epicurious

Boise Farmers Market Moves Indoors!

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The long wait is over for 2019. The Boise Farmers Market (BFM) moves indoors until December 21, 2019. Here is the formal notice. See you there.

It’s that time of year again! We move indoors THIS SATURDAY [2 Nov 2019] for our BFM Indoor Winter Market. For the next eight weeks we will be conveniently located at 1500 Shoreline Drive (the same location as the outdoor farmers market) in the Southeast [actually the Northeast] corner of the building.
The entrances to the building are in back, off of 14th Street, or on the River Street side off of Spa Street. There will be lots of signage.

Parking – Feel free to park on the summer farmers market footprint inside the fence. That is the closest parking. The fence will be gone soon, but it is still in place this week.

We have 55+ vendors this year! So many that ten of them are outside. Please support our food trucks, food vendors and brave souls who are outdoors as well as our indoor vendors! We will have a warming tent outside, also, with seating so you have a place to sit and eat.
The BFM Indoor Winter Market is Boise’s farmers market with a holiday twist. We will still have produce, protein and prepared foods and will also have locally made goods that make perfect gifts.
It’s just the right time to plan your local food holiday meals, also! You can order a turkey or your favorite cut of meat and we have all the ingredients, from sweet potatoes to cranberries to bread to salad mix, to help you create your delicious menu.

Please join us Saturday at the BFM Indoor Winter Market!
We look forward to seeing you Indoors,

Tamara Cameron & The BFM Board of Directors
 

The BFM Indoor Winter Market will run for eight Saturdays
(November 2 – December 21)
and will be open from 9 a.m. to 1 p.m.
See you there!

 
For more information, look at Boise Farmers Market Website

 
 

Hook and Reel Visit


Really a good visit to Hook & Reel – Cajun Seafood and Bar, 1510 N Eagle Rd, Meridian, Idaho 83642. Mon – Thu 11AM – 10PM, Fri – Sat 11AM – 11PM, Sun 11AM – 10PM. (208) 288-4488. They do not take reservations. Robin had a Hook Punch, (Coconut Rum, Blueberry Liqueur, Pineapple Juice, Sweet & Sour Mix) and I had a Lynchburg Arnold Palmer (Bourbon, Honey Bourbon, Iced Tea, Lemonade, Lemon Slices). Both were delicious! Happy Hour Monday – Friday from 2pm – 5pm with special drinks a food bites. The ambiance is good. Not loud music, but I can see where it could get loud. Open space and ample seating. Overall an easy 4+-Star restaurant. We will go back. The variety and choices of seafood is very large. Servings a ample. Good place to go.

Front Entrance faces Fairview Ave.

Robin and the dining area. That’s a Hook Punch by Robin.

Crab Salad that was good. It could have had a little more crab, though. We shared this.

Catfish and Sweet Potato Fries. Catfish was really good.

Oyster Po-Boy that had a super oyster flavor. I did like this!

Our Wait Person, Zabrielle, was very good. Polite and knowledgeable. This was a good visit and I am glad we went. I would call it a moderately priced establishment, but some items are spendy. Blue Crab – yes they have Blue Crab – (in season) are about $6.00 each. Full lobster $25.00. Fried Flounder Basket $12.00, Fried Catfish Basket $12.00. These are appropriate prices.

Menu Sample