MsPablo wrote:

Aaah Terry, I am intrigued by the Actifry.  So, you really like it?

I go through phases where I douse finished dishes with sesame oil, soy sauce and sweet chili sauce and I use garlic in a lot of my cooking . . . I think if you eat a lot of garlic, you start to need more in order for it to be garlicky enough.

Yeah the Actifry is legendary for roast spuds. Also, as it uses such a minute amount of fat, you can be extravagant in buying costly oils and decadant with naughty but nice fat such as goose.

@nGoose1 wrote:

You can add, but you can't take away.
Can't eat spicy food? waaaaaah!!
There have been a few, oh no that’s too much experiences with my cooking for sure.
Someone’s got to try the chilli custard, not me though.
I like finding new ingredients, sometimes at a price, lots of research first perhaps. Some serious letdowns, Alexandra’s for one, foraged, so no financial loss.
That’s reminded me of a new post to start.

I've always wanted to try Alexandras. Got a forragers food book which is pukka, but not got round to Alexanders.
I'm going to say that phrase everytime I add ingredients.
You can add, but you can't take away.
Brilliant.

Terry:  Re Actifry.  OK, so it's good for roast spuds and chips.  What else do you use it for?  An expensive gadget just for spuds and chips.

Thistledo wrote:

Terry:  Re Actifry.  OK, so it's good for roast spuds and chips.  What else do you use it for?  An expensive gadget just for spuds and chips.

Loads of stuff. Mushrooms, onions, peppers, veg, even perks up yesterdays chips like shop fresh.
It doesn't do everything a frying pan can, ie fried eggs etc, but it does a large portion of the stuff a pan can. Their own advertising shoots them in the foot a bit by just mentioning chips. In the same way, my halogen oven does more than just jacket potatoes, and my microwave does more the reheat Ginsters Pasties. Everything has limitations. The health benefits alone make it a must have accessory.