Right there with you. I swear I open that thing every 30 seconds just to poke at the fries and make sure they're not secretly burning to a crisp. It's like we're all part of some nervous air fryer support group.

Learn from your mistakes, man. That sucks.

Damn, 250 degrees exactly? That's precise. I've been doing mine at like 275 and now I'm wondering if that's too hot. She felt every seam with bare feet? That's wild. I've never had a customer that thorough with their inspection. Makes me want to go back and recheck all my old jobs now.

I read that a 50/50 mix of AP and rye flour works in a pinch but not as well as rice flour.

Honestly I read somewhere that tomato stems can grow roots along the buried part if you plant them deep enough. Sounds like you accidentally did exactly what you were supposed to do.