The last photo should give it away. The air fryer normally sits to the left in the corner but is moved closer to the exhaust fan for its workout.
Funnily when we last saw Hippie Niece the subject must have arisen and she said 'I bet you like different mint sauces. One of you likes sweet mint jelly and one likes tradition mint sauce'. She was quite correct. Take a guess at who prefers which.
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I like any mint sauce. We have loads of different mint plants in the garden but I have yet to make my own mint sauce - a task for this year, I think. There's one called Eau de Cologne, which is strongly perfumed but I don't fancy mint sauce that smells like scent. Aren't air fryers great?
ReplyDeleteJB, it can't be hard to make mint sauce. My mother was a lousy cook but she made mint sauce. She used wild mint, but I've no idea what that is in Australia. Household Management waxes lyrically about our air fryer. I've only toasted bread in it once when our toaster blew up.
DeleteHooray for air fryers - though ours has been neglected of late. I am guessing that you prefer traditional mint sauce. Eau de Cologne mint sauce? No. Ditto for Chocolate mint sauce, good as the plant smells.
ReplyDeleteEC, our air fryer never seems neglected. It would be used at least every second day. You know me too well. Yes, traditional mint sauce for me but I don't mind the sweeter mint jelly.
DeleteWhatever's in that almost empty bottle. I assuming it's traditional since I can't make out the word "jelly" on the label.
ReplyDeleteCorrect Kirk. The traditional thin liquid mint sauce for me. The sweet jelly one is ok too.
DeleteI love mint sauce. I also went recently to make pea and mint soup completely forgetting that the hugely prolific mint plants that I have in the garden are all bare because it's the middle of winter. Duh! I don't know the two of you well enough to take a guess.
ReplyDeleteTake a guess Graham, and you would be right that I light traditional mint sauce. Pea and mint soup? I guess that is using lentil type peas with mint.
DeleteIt is so good to experiment on different new sauce or jellies whatever to tick for the moment.
ReplyDeleteRoentare, new tastes scare me a bit. What if I don't like it and I have wasted my money.
DeleteI'm not sure what mint sauce is. We serve mint jelly with lamb.
ReplyDeleteSame here Dora. Traditional mint sauce has vinegar and mint and I don't know what else.
DeleteSugar
DeleteThat surprised me Kylie.
DeleteI'm guessing R likes the sweeter sauce. Am I correct?
ReplyDelete:)
The herb is so versatile such as tossed in yummy fruit/yogurt smoothies. I grew a plant purchased from a grocery store last spring and hope it returns in 2024.
Be well!
You are indeed correct Darla. Bitter suits my character much better. Mint as I remember is a quite hardy plant.
DeleteI like both mint sauces but inclinded to use far too much of mint jelly one so the jar doesn't last very long. We keep our airfryer in the cupboard, we don't use it everyday.
ReplyDeleteMargaret, I do like mint jelly too. I use it on cold lamb sandwiches. We are fortunate to have a corner in the kitchen for the airfryer. They certainly do take up bench space.
DeleteWe have pots of herbs next to the kitchen door, including oregano, basil, parsley and chives. But no mint.
ReplyDeleteDo you still cook Hels?
DeleteLunch is just a sandwich. But every evening I cook a tasty entree and mains, although now we only eat fresh fruit for sweets. It saves calories.
DeleteWell done you Hels. I hope you have some nights off cooking.
DeleteTraditional mint sauce every time.
ReplyDeleteAfter my own heart Marie.
DeleteI don't like mint jelly at all, preferring gravy over/with my meats. And NEVER lamb, ugh! I'm guessing you like the sweet stuff and R the traditional. Why have you got pumpkin sitting in a bowl of water?
ReplyDeleteNo River, the opposite. R is more adventurous with food and likes the sweet mint jelly. There are carrots and potatoes soaking in the water too. I am very grateful that R still cooks. He begins about 4pm to eat at 7pm. He would have cut up the vegetables and then sat down for half an hour, quite some time before they go in the air fryer. Later he will par boil them before roasting. R is old and needs to pace himself when cooking.
DeleteHaving not grown up with it, I have never understood the appeal of mint with roast meats.
ReplyDeleteTP, I think it is that I grew up with as to why I feel it is essential with roast lamb.
DeleteI must have had mint sauce at some point in my life, but I can't remember now!
ReplyDeleteSteve, it would hard to have a Sunday pub roast lamb without it being offered at least.
DeleteMy grandfather and then my mother both made traditional mint sauce and I loved it but I have never tried to make it.
ReplyDeletePat, if my mother could make mint sauce, I doubt it is very difficult.
DeleteI have never had mint sauce! I have tons of mint growing outside my back door. I really should give it a try some day.
ReplyDeletePS: I have only eaten lamb a handful of times in my life. Over here the meat tends towards pork, beef, and chicken. I once saw Australian beef selling at a local grocery store. A single roast cost cost over $60. I couldn't imagine buying something like that. I can't remember what that worked out to, per pound, but I remember the shock of seeing a cut of meat that was that expensive.
ReplyDelete