Almost 18 months later, I'm down to 172 and loving it, but was starting to feel a bit disheartened that none of my coworkers have commented or complimented my progress the way they did in the beginning. I ignored it, because I'm in this for life and for myself, I'm not in it for public approval... but it still felt like all my hard work was going completely unnoticed, and made me wonder if my progress really was visible.
And then today, I got to watch with delight and amusement as a coworker appeared to have been designated to check in, but to do so without risking being offensive. Turns out the common consensus is that there's only three reasons people lose weight; a) deliberate lifestyle change, b) divorce, c) serious chronic illness.
Seems like a silly thing, but it really made my day to see that not only is my weight loss noticeable, but also that my coworkers are concerned for my well-being. We moved 2000 miles out here to Vegas on a whim because, long story short, 2020 lol.
After what we be a comedic amount of days under not-needing-identification-to-start-a-new-job circumstances, we got an appointment at the DMV. So if you are sitting there discouraged because you maybe put on some weight, or a lot from recent events, the pandemic, your sports team losing, your dog laughing at you, whatever, remember that we all have the DRIVE to succeed, and we don't need a driver's license to see that, though it sure is cool.
I wanted to share my story with everyone because sometimes it takes that one post to motivate someone to better their health. That means I have lost a total of 65 fucking pounds so far.
I have cheated some days binging on veto sweet snacks but overall I have done good so far. So I have a 1-year-old daughter, and she eats these low calorie cheese puffs called Little’ Crunches by Gerber.
I looked at the nutrition facts and for 16 puffs it’s 35 calories and 5 net carbs. I decided to taste one, thinking it wouldn’t be good because it’s baby food.
The before pic is very unflattering haha, but I didn't take many in the past so there isn't many to choose from I'm afraid. Fryers have gotten a bad rep because most of the food that they are used to cooking are carb heavy, sugar laden disasters that I outlined above.
Today I’ll show you the results of some obvious fry such as Chicken Wings and some cooler ideas like almond bun coated jalapeño balls. Here is the beast in action. As I mentioned above, I read all the reviews on Amazon, and finally settled on the DeLonghi D677UX Deeper.
It was a tough decision because I had a few specific requirements that I needed to fulfill. Basically it is a large coil of metal that gets really hot and heats the oil.
As it heats up, some oil will melt and turn to liquid, then causing air gaps, which will let the coil get to hot, then lard will drip on it, causing little explosions of near boiling grease. So, I had to go with a fryer that was designed closer to looking like a crackpot or rice cooker rather than one with heating elements in it.
The second thing is that my wife was already pretty opposed to the idea and I wanted one with filters and that was easy to clean. This one has an air filter on the top, all the cooking happens with the lid closed.
Also, it has a spout at the bottom so it is easy to drain and clean the unit. Now you could also fry in just a Dutch oven, but then you would have grease everywhere and cleanup would involve draining a 30 lbs cast iron pot with boiling oil in it … Anyway, that’s the long reason why I went with this model.
Cooking vegetables in a pan always takes a while and can often turn to mush. I chopped an onion into four parts and separated the layers as shown.
I think the layers of the onions were too thick so it was a bit soggy. This is a traditional topper for a green bean casserole but the type you buy from a store is battered.
Next time I’ll just throw them into the oil in small batches and use a strainer to pull them out when done. I first rinsed them with water to get rid of any ice particles, then dried them and threw them into the fryer.
Overall, I would make them in the fryer over the oven, but I need to figure out an ideal method to get really crisp skin. Finally, my greatest accomplishment, a reinvention of my classic Jalapeño Poppers.
I think this batter will have to be a base for my future frying experiments. As an added bonus, the fryer box serves as the perfect bed for cats.
(Wet batters drip in an air fryer and don't seize up and cook the way they do in a deep fryer.) While most fried recipes can be made on the stove in a heavy bottomed pan, electric deep fryers are worth it in terms of temperature regulation.
An internal thermometer prevents oil from overheating and regulates the temperature during cooking, which means you don't have to worry about raising or lowering the heat like you would on the stove, or fussy thermometers. If you plan on deep-frying often, you might want to consider a deep fryer with a small footprint so you can keep it out on your counter without hogging up too much space.
Stainless steel housing and digital control panels look sleek on countertops. If you're deep-frying for one or two, a small deep fryer, such as 1 quart or 4 cups, is more than sufficient; plus, it requires less oil.
Some large capacity deep fryers can be very big and bulky, although one of our top picks features a unique oil storing container. Large green and red indicator lights clearly let you know when the fryer is at temperature and when the heater is on, while a wide viewing window allows you to peer inside without opening the lid and causing the temperature to drop during cooking.
It also has a lid to store oil and use again, and takes up minimal counter space. The LCD-lit digital display and digital controls offers pre-programmed settings for seven commonly fried foods (French fries, wings, calamari, and more), whether they're fresh or frozen.
It has a compact footprint that can be stored easily and can fry up to 3/4 pound of food. The Presto Kitchen Kettle is comparable to a cooking pot that heats up quickly, no flame required.
It heats up quickly and can be used for an array of purposes, from frying and steaming to browning and cooking soup. It reaches up to 400ºF, and features a tempered glass lid, which allows you to see inside the pot during cooking.
When ready to re-use, simply slide out the drawer and transfer to the oil container. The oil container, lid and basket are dishwasher safe, which make the whole cooking process that much easier.
Nicole Papantoniou, Good Housekeeping Institute Senior Testing Editor & Producer Nicole is a recipe developer trained in classic culinary arts and culinary nutrition who specializes in testing and developing kitchen appliances; she currently runs the Good Housekeeping Kitchen Appliances Lab. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.