JJ Virgin

Yep.

Yep.

That's it. You know, you don't need to go put a pound of butter on your steak.

That's it. You know, you don't need to go put a pound of butter on your steak.

Almond butter on fish?

Almond butter on fish?

That is the weirdest sounding thing. You have to try it.

That is the weirdest sounding thing. You have to try it.

Wow. Well, my husband's in charge of, so I make the vegetables every night and he makes the protein. So we are like air fryer freaks.

Wow. Well, my husband's in charge of, so I make the vegetables every night and he makes the protein. So we are like air fryer freaks.

I got to tell you, salmon and sea bass in the air fryer is like the freaking best thing. And he makes these chicken thighs. Have you tried plucked? No. Oh, my gosh. Where have you been? So James Berry, Chef James, has organ meat. It's organ meat spice. It sounds disgusting. Like it sounds really disgusting, but it's fantastic. So because I won't eat organ meat.

I got to tell you, salmon and sea bass in the air fryer is like the freaking best thing. And he makes these chicken thighs. Have you tried plucked? No. Oh, my gosh. Where have you been? So James Berry, Chef James, has organ meat. It's organ meat spice. It sounds disgusting. Like it sounds really disgusting, but it's fantastic. So because I won't eat organ meat.

Right.

Right.

But we take this, we take like a teaspoon, sprinkle it over chicken thighs, throw it into the air fryer. And I swear to God, it's chicken crack. Really? That's what I call it. Chicken crack. Yeah. I'll tell Chef James, like he's a sweetheart. I'll get him to get you to pluck you up. Oh, please. I'm making a note.

But we take this, we take like a teaspoon, sprinkle it over chicken thighs, throw it into the air fryer. And I swear to God, it's chicken crack. Really? That's what I call it. Chicken crack. Yeah. I'll tell Chef James, like he's a sweetheart. I'll get him to get you to pluck you up. Oh, please. I'm making a note.

I'm trying to put it on my vegetables. It's amazing stuff because we do a lot of cauliflower peel off is like my cauliflower. So I take cauliflower rice and then I throw the extra stuff in there. So whatever extra vegetables like tonight, last night I made dandelion greens, very advanced and like collard greens, a bunch of different greens with onions and mushrooms. We do a lot of mushrooms.

I'm trying to put it on my vegetables. It's amazing stuff because we do a lot of cauliflower peel off is like my cauliflower. So I take cauliflower rice and then I throw the extra stuff in there. So whatever extra vegetables like tonight, last night I made dandelion greens, very advanced and like collard greens, a bunch of different greens with onions and mushrooms. We do a lot of mushrooms.

Me too. Like I'm a mushroom freak. Me too.

Me too. Like I'm a mushroom freak. Me too.