That looks obscenely good.
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The foam seems like kind of a waste if you’re just going to dissolve it before eating
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It’s maple flavored cotton candy
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Because regular cotton candy isn’t sweet enough? o_O
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Some people like death by chocolate. Others like permanently disabled by maple.
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I usually cook bacon in the oven, 425°, for however long it takes, and I still do that if I need to cook it for a crowd, but it is a problematic method. It takes way longer than I would like, and it doesn’t work well on cheaper, thin sliced bacon. But I decided to try cooking it in my air fryer and it was great. 15 minutes at 380° or 390° and it comes out perfectly cooked every time, with no monitoring or babysitting. The only downsides are that you can only fit about 5 slices in the bottom of the basket, and that clean up is a little more time consuming than just crumpling up the foil on the baking tray with the other method.
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i wonder if you could arrange a spiral of bacon in the air fryer and end up with a crispy, and decorative spiral?
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The hard part would be getting it to stand up on edge. Also, air flow is important, I think, and mashing it too close together might result in crisp outer bits but raw insides. However, since it’s bacon, I think it demands repeated experimentation.
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I make a pretty good crepe, but will have to try this technique.
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I was looking up something about mayonnaise just now, and ran across this tip on the Hellmann’s website:
PERFECTLY CRISPY
Hellmann’s spreads better than butter right out of the fridge.For a super crisp and delicious grilled cheese sandwich every time, simply brush the outside of bread with Hellmann’s Mayonnaise and grill!
I am definitely going to try this (one of these days, when I get some cheese, I guess. I always have bread and mayo in the house, but don’t usually have cheese.) Anyone do this?
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I haven’t. Please let us know how your ‘experiment’ works out. 
Honestly, though, I can’t imagine that aficionados of ‘traditional’ grilled cheese sandwiches would forgo the flavor of butter for the ability to use a no-butter-taste substitute simply because the latter can be used immediately (as opposed to having to wait for butter to get soft enough to spread). If time is really a factor, then one could just cut off thin slices of butter; those should soften quickly enough once out of the fridge and on a plate.
That said, using mayonnaise instead opens up interesting possibilities. There are all sorts of flavored-mayos out there on store shelves. I know that Kraft and Woeber’s sells four or five different flavors. Garlic, chipotle, etc… Hm.
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If I have 34°F fridge butter, I just put some in a ramikin microwave it till it’s liquid, skim off the top then use the extra tasty clarified butter on the bread for my grilled cheese. It’s like an extra minute.
Also, as a millenial, I am obligated to voice the true fact that mayo is gross and unnecessary. It’s only useful for lubricating completely stale bread.
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That’s how the cook does it at the cafeteria at work, she keeps a container of melted butter on the grill. At least, I assume it’s butter, and not whatever they use on popcorn at the movie theater. That’s what I keep telling myself. She absolutely slathers the bread with that stuff. (I order a tuna melt, not a grilled cheese, but presumably the technique is the same.)
I’m impressed! Any tips for making this? I know it’s more complicated than boiling and then frying the rice; the recipes I’ve seen mention something about covering the partially-cooked rice, and then doing something that seemed the opposite of being an amateur. To date the only biryani I’ve cooked was in a microwave.
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I like margarine as much as butter. Usually because it’s made to taste more buttery than actual butter.
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A ‘like’ for combining ‘bread’ with ‘lubricating’. 
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I just cut the pat of butter into pieces and put it under the sandwich. Never had a problem with all the butter being in one place
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Sometimes you need the bread to be slicker, and it takes some kind of slippery compound to make that coating happen. Sometimes the bread just isn’t up for the job on its own and you have to add something in order to make the whole experience comfortable for everyone.
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So, so close to a discussion on cars’ suspension parts!
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