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Nope. No water needed. You are simply air frying the bacon. Do it just as you see me do it. NOTE: A helpful cleanup hint: place parchment paper or foil on the bottom of the Foodi to catch the grease, making for a super quick clean up.

Good to hear! They are simple and delicious. Enjoy!

You are absolutely correct. That's how my mom always did it back in the 1950s. Sometimes, however, I find it difficult to find fresh Italian parsley in the stores :(

Great. A simple and tasty dish. Enjoy.

Excellent! It one of my favorite comfort foods. Great on cold nights. I'm 74 and this is an old world dish that my mom made for us back in 1950s Brooklyn. The country should re-discover it. Enjoy!

You are absolutely correct, and I own at least a dozen cutting boards. But I was just too lazy to get on out. Nevertheless, the recipe is delicious! Try it out :)

Hi. The baking soda is used to create a crisper crust by raising the pH level of the chicken skin. You can try using self-rising flour since it contains baking soda but I do not know if the quantity of soda in that flour is sufficient for this recipe. You'll have to try it and let us know how it worked out.

@@TheInsecureChef Thanks. I tried with self raising flour and it was great. :D

Glad you like it. It is the only way I cook bacon now. Comes out perfect and most of the fat has dripped away. Enjoy.

Thank you for your kind words. The pie is indeed very tasty and fun to make. I use the Foodie several times a week for all kinds of recipes. And scissors are absolutely the best method to trim. Thanks.

And a very Merry Christmas and Happy New Year to you and your family. I hope you enjoy the recipe. I found it to be very delicious either plain or with the protein of your choice. Regards.

You are most welcome and welcome to the channel! Please subscribe and stop by often. Have a great holiday season.

Welcome and thank you for pointing that out. And I'm not really forgetful, I'm just selectively remembering! 74 years old = mental filing cabinet is likely full. Thanks for stopping by. Enjoy the upcoming holidays.

Thank you. It was a fun one to make.

Thank you for stopping by! So now you can see what retired chemists and aged rock drummers do in their 70s! Take care.

First let me thank you for stopping over to the channel. As for the Ninja background noise, I wasn't aware that it was such a distraction and for that, I apologize. No one has ever noted that to me in the past and I use the Foodie in many videos. Perhaps, one day, I'll add real studio equipment and be able to isolate such distractions. As for the instructions regarding the Ninja Foodi itself, that is another subject all together. Unfortunately it would be totally impractical for me to have Ninja Foodi instructions incorporated into every video that uses that appliance. And, in reality, ANY air fryer could be used, therefore the use of a viewer's individual machine is really up to them to learn. In the written directions (as well, I believe, in my presentation), I note that the Foodi is to be set at 365 degrees F. That temperature would apply to any Air Fryer. The Ninja Foodi (with its many numerous models) is a very versatile machine and you can find numerous online video presentation demonstrating its many functions. Just be certain to look for the model you have as the there are considerable difference in operation methods based on the model in question. Once again, thank you for stopping by and for your your comment. Enjoy the recipe!

Thank you for the kind words and for subscribing. As noted in my presentation, I ate this soup almost every day during my hospital recovery. I was very happy to be able to find the (reportedly) original Au Bon Pain recipe. Enjoy the recipe and please stop by often.

Made this tonight for dinner, added a shredded chicken breast. My Husband said, “this is his favorite soup that I’ve made so far.” We’ve been married for 35 years! Very flavorful & really delicious. I will add this to our regular weekly menu. Thanks for your videos. I love the recipes you post.

@@ontheloose100 I'm vert pleased that you enjoyed the recipe. I find it to have a rather unique flavor and I must admit that it does indeed taste extremely close to the soup I use to buy at Au Bon Pain. Glad you stopped by. Visit often and have a great holiday season.

They're quite tasty and easy to make! Enjoy.

Thanks. It's one of my favorites. Enjoy.

You can't go wrong with blueberries and cream cheese. It's an excellent combination.

Excellent! I'll give those a try next time, thanks for the advice!

@@TheInsecureChef i am single mom, disign engineer..never quite got the hang of how some women do things, so i hunt for short cuts,,anything to speed up the process or make it more efficient..ie, always a time study going on in my head and problem solving. just try it w your next pbj, ^5

It really is a tasty pastry! And easy to make. Enjoy.

Great! It's simple, quick and delicious. Enjoy!

Yes. I really feel it has a subtle but unique flavor. The tomatillo certainly adds a tasty background flavor. Make sure you wash off the sticky film on the peeled tomatillo. Enjoy.

You most certainly can double or triple the recipe.

Thanks. Glad you enjoyed it. Please subscribe if you haven't already done so and let me know if you try any other of my recipes. Regards!

Thank you for that recipe. Everyone loves pumpkin!

Ha! Well, the top falling off the salt grinder is not recommended, for sure! But, as any good grill master will tell you, you should season your steaks very well. Salt and pepper is the very basic requirement and a good salting is preferred. (I didn't use pepper, by the way, because my wife can not handle it due to digestive reasons). So unless salt is a dietary issue for you, go for it on your steaks!

Hello and welcome. The full recipe (there are several) is on the channel. It gives you all the ingredients as well as the instructions as seen in the video. Just click the word "more" on the video page and you'll be rewarded with all the information you need. Enjoy!

Lei ti ringrazia moltissimo. La salsa è venuta assolutamente fantastica. Quei pomodori fanno una grande differenza nel sapore generale. È completamente diverso dal sugo normale di Regina. Meraviglioso!

I'll pass your comment on to Mrs. Chef :) Try the recipe!

Thanks. Ahh...the good old days.

Thanks. It really is a relatively quick and tasty dish. Enjoy.

Glad you liked it. I try to relay relative information.

Unfortunately, Regina can no longer eat many of my "regular" recipes due to her suffering with GERD. I prepare her GERD friendly dishes off camera. Thanks for watching.

Thanks!

Glad you found what you needed. Enjoy and please subscribe.

Great! They're simple but tasty. Don't forget to add the cheese when you roll up the meat. I didn't do it on that day cuz I was looking for less cheese, but I normally do. So many variations and so many ways to make it. Thanks for stopping by.

Regina and I are happy that you enjoy the channel. We have a great time doing it. Everyone who stops by always has their own point of view, and I try to take that into consideration. Enjoy the meal, and please stop by again.

@@TheInsecureChef Hey there, the fish was great! Just wanted to let you know. Thanks again for posting. Be well!

@@troy4692 Great! Glad the recipe was to your liking. It is one of favorite quick dinners. Thanks again.

LOL. Well, thank you for saying so. To be honest, at 73 years old, you find that you're insecure about very few things anymore. Thanks for stopping by.

LOL! Yeah...gonna have to take a night class on the use of pepper mills and salt shakers! But....the steaks were great nonetheless :)

Place the frozen fish in a plastic zip lock bag and seal it. Then, place that bag in a bowl of cool water and allow the fish to thaw slowly. Depending on the size and thickness of the fish, allow 3-4 hours to thaw. Enjoy!

Hello and welcome. There are several methods of velveting, water velveting, oil velveting, velveting with baking soda, and using egg whites. I prefer velveting chicken with egg white. Whatever method you choose, velveting or silkening chicken is the secret to a tender and juicy stir fry.

@@TheInsecureChef Since I'm on the keto diet, I can't use corn starch. You're saying that using the egg whites alone are sufficient to get the velveting effect? If so can I use this technique with beef?

@@TheInsecureChefthanks for uploading!

@@laughinggas5281 Yes. Velveting chicken with just egg whites is effective at keeping the chicken tender without using additional ingredients. Egg whites are a great binding agent and provide a protective coating that helps retain moisture, resulting in tender, juicy chicken. And as for your beef question, yes, using just egg whites for properly sliced (against the grain) and thinly cut beef will also work to keep it tender.

Thank you. Hopefully you'll try many of them. Enjoy.

Hello. Thank you for your comment. I am a cook however, as Webster Dictionary defines such as, "...a person who prepares food by some manner..". And I think we can agree on the fact I do prepare food. Now, as my name indicates, I am the "insecure chef", which as anyone with a sense of fun or humor will recognize to be a joke. This channel is a hobby, my dear visitor. I do not every intend to monetize. I will never call myself anything but a person who likes to work in the kitchen and prepare tasty meals for my family. I am not working in a commercial establishment and therefore am not breaking any health department rules. I read ingredients because at my age one does not trust ones memory enough to ensure accuracy when trying to explain a recipe. If you are young, you'll know what I mean when you reach my age. If you are older like me, you should already understand. As for, "...taking forever..", not really sure what you mean, but no one in my household is timing me. We enjoy ourselves and enjoy the meal. Perhaps you should try doing the same. Again, thank you for your time and comment. I hope to see you visit again. Perhaps you'll find something to your liking.

@@TheInsecureChef Fare enough... Thank you for your humble explanation... I understand... By the way I'm a very good cook. Thank you for your time and consideration. 👍🤗🙏

And to you as well. Regards.

Thank you for your comment. Yeah, I'm no chef (obviously). Just a retired chemist who saw recipes as simply tasty formulas! Took over cooking duties 12 years ago when I retired, and my wife was thrilled to turn over the reigns. I hope you subscribed and look forward to your return visits. Regards.

Ok. Well I'd appreciate it if you could tell me what you don't like and how you do it better. I would like to learn. Thank you.

Thank you, and enjoy the chicken!

Welcome! Thanks for your kind words. Please try the recipes. I'm sure you’ll enjoy them. Regards