Good morning fellow foodies on Thanksgiving week. (So may all our weeks include thanks-giving, in every household.)
As we begin, an anonymous and regular reader raised the topic of kale. “My husband won’t touch the stuff. Even our pastor spoke against kale in a sermon once, though it was light-hearted. However, reading about air fryers made me wonder about cooking kale in an air fryer. Sure enough, there was a recipe for kale chips in my latest bag of triple-washed kale. I tried it, 390 F for 4 to 6 minutes, and they were mostly chewy. I’m not quite sure how they should taste. Brown and crunchy, or still a little soft? Any ideas?”
Kingfish, as often happens, has a perennial question on his mind. “I want to know everything about banana pudding. I have been disappointed by plenty of storebought and also homemade banana pudding. I have high banana pudding standards. Where can I buy the best locally? What is the best banana pudding recipe of any of Fare Exchange’s readers?”
Debbie Pataky wrote from Rising Fawn to share her longtime, well-tested roast recipe. “I’ve always cooked my roasts in the oven. I’ve always used a sirloin tip roast, usually about 3 to 4 pounds.” And here’s what she does next.
Sirloin Tip Roast in the Oven