Elon Musk has 'confused who's the president and who's the aide': Thiessen
All times eastern Fox Report with Jon Scott Fox Report with Jon Scott FOX News Radio Live Channel Coverage
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
38 minutes ago
- Yahoo
Amtrak's salvage center is helping communities in West Baltimore
Keeping useful items out of landfills and giving back to the community. That's the goal of a first-of-its-kind program with the Frederick Douglass Tunnel construction project. When Amtrak razed rowhouses last year to make way for the new tunnel, the railroad went the extra mile, salvaging usable items from the 100-year-old homes. 'We were only technically obligated to provide the historic materials,' says Alexis Hightower, Amtrak capital construction manager. 'As they had a chance to go in and inspect each property, they brought it to our attention, hey there are some other valuable items, some still fairly new.' See more:
Yahoo
an hour ago
- Yahoo
I Asked 4 Chefs for Their Best Tip to Make Frozen Fries Taste Restaurant-Worthy, and They All Said the Same Thing
There's a reason why In-N-Out restaurants boast about slicing fresh potatoes into fries in each store. Frozen french fries tend to have a negative reputation, but if you ask many chefs, including Chef David Nayfield of Che Fico, "frozen fries can taste every bit as good as the ones you'd get at a restaurant, with far less hassle.' Still, Nayfield adds an asterisk: Frozen fries done right can taste like the ones from our favorite fast food restaurants. To help us differentiate spud from dud, we called a handful of our favorite potato-savvy chefs to learn about the biggest mistakes to avoid—and to get the dish about the best way to cook frozen french fries. George Duran, a celebrity chef in New York City Kelly Jaggers, the Dallas, Texas-based author of 'The Everything® Restaurant Copycat Recipes Cookbook' Brian Mooney, owner and executive chef of Tre Luna Bar & Kitchen, Tre Luna Catering, Tre Luna & Grocery in Hoover, Alabama David Nayfeld, chef/owner of Che Fico, Che Fico Parco Menlo, and Che Fico Pizzeria in San Francisco, and the author of the upcoming book, 'Dad, What's for Dinner?' Regardless of whether you're whipping up waffle fries or crinkle-cut, shoestring or steak fries, it's important to steer clear of some common roadblocks. 'I've seen quite a few fry crimes in my day,' admits George Duran. 'The biggest one? Overcrowding the tray or basket. Fries need room to breathe!' Trying to cram too many fries in too little space steams them instead of allowing them to crisp, adds Brian Mooney. It's also vital to preheat your appliance, as starting fries cold will lead to uneven cooking or sogginess, says Nayfield. '400 degrees F (200 degrees C) is the sweet spot for crispy, golden fries,' he notes. Lastly, it's important to keep them moving, because 'fries need to be rotated often to ensure even browning and even crisping,' explains Kelly Jaggers. The best fries have crispy exteriors that give way to soft, fluffy interiors. The absolute best way to cook frozen fries to get these results? All four chefs agree: the air fryer. 'Hands down, the air fryer is your best friend when it comes time to cook frozen fries. It's like putting fries on the fast track to crispy heaven,' Duran confirms. Plus, compared to utilizing a sheet pan in the oven, 'you trim down on preheating and cooking time.' And unlike deep-frying again, you don't have to fuss with all that hot (and potentially dangerous) oil. 'Frozen fries are par-fried in oil, quick-frozen, and bagged up to be finished in your home kitchen,' Jaggers explains. 'The air fryer causes the residual oil on the fries to get sizzling hot, eliminating the need for extra oil that you would need to filter and store or properly discard.' Three words summarize what the air fryer delivers, according to Duran: speed, crunch, and no mess. The countertop appliance is 'like a super convection oven that circulates hot air like a potato tornado,' Duran says. 'No greasy pans to scrub or oil splatters to dodge. Just crispy fries and good vibes!' Here's how the chefs suggest we make air fryer frozen french fries: Preheat the air fryer to 400 degrees F (200 degrees C). It should run for at least three minutes before you add the fries, Duran recommends. Space out the frozen fries in a single layer on the tray, pan, or basket, being careful not to overcrowd. Air fry for seven minutes, then shake the basket or use tongs to flip the fries. Air fry for five to eight minutes more, depending on the thickness of the fries, until they are golden and crisp. Transfer the fries to a platter or wide bowl, immediately season with salt, and serve hot with your desired dipping sauce. As you can see, preparing frozen fries in an air fryer 'saves time, reduces mess, and is practically hands-off so you can work on other parts of the meal,' Jaggers says. 'We love efficiency!' There are a few important details to keep in mind as you try this strategy yourself: Tailor the temp. If you notice that your fries are browning quickly in a way that might lead to undercooked insides, Jaggers suggests reducing the heat to 375 degrees F (190 degrees C) after shaking the fries halfway through cooking. 'Keep an eye on the fries," she says. "And adjust based on how your specific air fryer cooks." Spice things up. Frozen fries aren't always the most flavorful, so adding some salt goes a long way. And, you can save a few bucks if you skip the pre-seasoned fries and customize with your own spices and herbs. For a quick seasoning blend, why not try Jaggers' go-to, which is enough to season 2 pounds of fries: 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, and 1/8 teaspoon cayenne pepper. Mix it well and sprinkle as desired, alongside your salt. Or follow the lead of our Air Fryer Cheesy Bacon Ranch French Fries and hit the 'easy button' with dry ranch salad dressing mix. "Whatever you do, season them in a bowl while they're piping hot," Duran suggests. "It's what we pros do!' Swap in a sheet pan. If you don't own an air fryer, you still have options. Since frozen fries have already been fried once, it means they're already packed with oil. "If you add them to a nonstick pan, you're releasing more of that oil, allowing it to self-fry,' Duran explains. Preheat your oven to 400 degrees F (200 degrees C) with a nonstick sheet pan inside. Once the oven comes up to temperature, carefully top the pan with parchment paper and evenly distribute the fries. Bake for about 18 to 22 minutes, flipping halfway through. Keep an eye on the fries and remove them from the oven once they're golden brown, crispy, and warmed through. Read the original article on ALLRECIPES
Yahoo
an hour ago
- Yahoo
The Common Restaurant Etiquette Rule You Probably Break Every Time
For a small handful of people, bossing the wait staff around is all part of the fun of eating out. For these individuals, it's just not a good night unless they get to send back a perfectly cooked steak, claim they ordered the opposite of what they originally said, or (Cardinal sin of service culture) click their fingers at a member of staff who's battling every facial muscle to keep their smile in place. Fortunately, these diners are in the minority and most people view being polite to servers as a basic part of restaurant etiquette. But even well-meaning folks can sometimes commit a dining faux pas. Maybe you want to save the busy wait-staff time by stacking your plates or you want to avoid rudely waving so you push your plate away instead, collecting all the crockery in the center of the table. Believe me, as someone who worked in service, I know (and appreciate) that you're trying to help, but sometimes these habits can actually make clearing your table harder for the staff. Los Angeles-based restaurant and hospitality consultant at Savory Hospitality, Salar Sheik, confirms this. Known as the Restaurant Rescue Guy with more than 20 years in the industry, Sheik explains that, "Pushing your plate away can make it awkward for servers to reach, especially in tight spaces or when trying to maintain safety and cleanliness. Servers are trained to stack plates a certain way to avoid spills and injury. The best thing you can do is leave your items neatly placed and accessible." Read more: 12 Things You Should Never Say When Ordering Steak While yelling and snapping your fingers are definite no-nos, Sheik acknowledges it can be hard to know the best way to get your server's attention when you've finished eating. What makes things even more confusing is that etiquette varies based on the type of restaurant you're in -- for example, fine dining rules are very different from what's expected in more casual settings. Sheik explains that, "Fine dining tends to rely more on nonverbal cues, while casual service expects more direct communication." According to Sheik, the best way to signal to your server in a fine dining restaurant is to "lay your napkin loosely to the left of your plate (not on the plate itself). For utensils, place your knife and fork together in the 4 o'clock position on your plate — parallel with the handles resting at the bottom right." However, in a casual restaurant, servers won't be so tuned in to these types of signals, so you may need to make eye contact to get a staff member's attention. Other cues Sheik recommends include leaning back in your chair or simply closing your cutlery on your plate to show you've finished. Sheik also notes that "a polite, 'We're all set here when you have a moment,' works well." For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.
