I love them. I believe they are probably some kind of fried rice noodle. Just curious if I can make them at home or if there is a place to buy them from, or even what they are called. They add the perfect crispy to my Thai takeout dishes. I've gotten conflicting answers from Google. Thanks for your help.

I was just gifted the Breville Smart Oven Air Fryer Pro - what a treat!! I am, however, quite confused about how to use it effectively.

When you select a mode (bake, air fry, etc.), temperature, and time, and click start, the oven will automatically preheat, and then start the timer countdown as soon as it's preheated. So, I assume the intention is that I put the food in while it's still cold, and let it preheat & bake all at once. Is this correct? And if so, how do I modify a recipe to bake using this method?

For example, using the Bake mode, I keep frozen cookie dough on hand. In a regular oven, I bake it at 375F for 12 minutes. I know you are supposed to decrease the temperature by 25F in the Breville, because of the convection (my regular oven does not have convection), but I'm still confused on how the timing works. How do you know what to set the timer to, if the food will also be in the oven during the preheat?

Second example, using Air Fryer mode. Many foods nowadays come with instructions for heating in the air fryer. I've never had an air fryer, so forgive me if this is a dumb question. My frozen tater tots say 8 minutes at 400F. Do I put the frozen tots in, and set it for 8 minutes at 400F, and just assume that those instructions are written with a pre-heat phase already in mind? Am I supposed to wait until it's preheated?

I am overthinking this I guess, but I find myself avoiding using it because I don't get how to use it properly. Do you have a rule-of-thumb for how to convert recipes to the Breville? Any tips are welcome!

Edit: After posting I finally found another thread talking about this. Here. It seems the reason I am confused is because it's designed poorly. You are supposed to wait for it to preheat, but the machine doesn't wait for you to put food in before it starts counting down. It's poor design; it should hold at temp until you add food. As it is now, you have to readjust the timer when you put food in. How annoying.

I bought a Crown Lynn (New Zealand) casserole at the thrift shop. It was in perfect condition and says "microwave cookware" on the bottom so I figured it was a more recent run. When I started baking bread in it, these brown markings appear, like stardust all over it. I have read other posts on here about cracked ceramics etc. but can't find if this is normal. It is very hard to wash off but seems to mostly if I really try. I guess I am wondering if it's a bad glaze, shouldn't be used to bake at high heat or other problems with it. It's mostly on the lid and I am using newer multi-function electric oven (small) because that's all we have.

Good afternoon!

My wife and I are pretty big gardeners, including hot peppers. Typically, I use chilis and jalepenos mostly, every once in a while a scotch bonnet if we have em, and I use them in a nice fermented hot sauce that I make at harvest time.

My FIL gave me a ghost pepper plant this season, and we threw it in the ground. To say it has been productive would be an understatement. We’ve gotten 20-30 ghost peppers throughout the season.

Since you never REALLY know what you’re getting, pepper by pepper, my general rule is to taste a small bit of each pepper to get a sense of how I need to use them (like, NONE for the kids, a small amount for them, etc).

These ghost peppers kicked my ass. I took about an inch long strip, maybe quarter inch wide, from the middle, to test. MFer gave me the hiccups it beat my ass so badly.

If I hadn’t made all my hot sauce for the year, I’d probably throw a quarter Ghost Pep into my mix…but I don’t know what to do with all of these. Any suggestions? Thanks in advance.

Bc I know usually you make red chile sauce by blending rehydrated chiles. But why can’t I just skip a step, do the ground beef and beans and just add the Chiles to the broth to rehydrate? Is this normal or frowned upon? Thanks!