I've followed this rule until very recently. That bit of basque stuff I had was actually cooked less than I'd usually go for and it was one of the best pieces of meat I've ever eaten. Seriously, it was so good. Quality of the produce makes a difference too I suppose. Took a lot of getting my head around eating pork that way due to decades of ingrained habit...
Never considered doing toasties in the air fryer. I've gradually got use to using one myself, done fresh fish in it, oven fish in it, garlic baguette, hash browns, chicken breast, chicken bakes (pie) The one thing I like about it, stuff seems to come out crispier but also not dry nor greasy, will add olive oil to fresh fish though but don't need to foil wrap it. Loads of other stuff I've not tried yet you can do in them. I haven't done any liquid items in it yet as I need to buy some silicone liners. I use grease proof paper liners (tray design with edges) specially made for air fryers, I buy they in packs of 120 from amazon, chuck out the paper after straight into the bin and hardly any mess, generally just needs the bottom trays (metal) lifted out and given a quick wipe over if using oil. Only thing to remember with air fryers they need a lot of air circulation around them, especially at the back by their vents, so don't box them in up against the wall.
Bloke has opened a Nigerian supermarket in town, proper small place with some ingredients and African cuts in the freezer. Whole ox tongue, chicken feet, smoked turkey, goat. Going to find out where he's getting this meat from before buying. Had a proper chat with him, nice guy. Some kinda Nigerian Recipe this weekend coming up.
