chileheadmike

It's about 65F here. Crazy weather. I had to shoe a fly away on the back deck. Got the Weber fired up with some hickory, ham is on it. Serving green beans, mac n cheese, veggie tray and deviled eggs. Just three of us this year. My wife is a nurse and has to work tonight. My daughter is a nurse in Minneapolis and has to work tonight. The rest of the family is in KC. I'm not motivated to do too much more than the above.

Of course not. High all the way.

My wife requested deviled eggs for tomorrow. Of course, I used the IP. I usually do 1 cup water, 5 minutes, then 6 minute before I release. I forgot to do the release until the 17 minute mark. Oops. Hopefully, I don't have green yolks.

Barbecue chicken with fried potatoes and onions.

For fries and wings it's ok. For roast it is not. We have 90 days to see if we like it. My wife hasn't even used it yet, it's actually hers.

Fail on the chuck roast. The exposed top of the roast was drying out. I was using the probe for an internal temp of 185. Thing shut off at 170, there was no way to increase the internal temp. It's now in the oven.

No worries. They have a lot of things they call foodi. Cooking a chuck roast in it now.

Actually, that isn't the same unit. Ours is not a pressure cooker, its the grill https://direct.ninjakitchen.com/16/products/ninja-foodi-grill-ag302/16/microsite/ogxiii/?opt=2

Thanks, I missed that.

Finally got around to using this thing. Used the air fryer function for chicken wings. It heated to 390F in about 3 minutes. I added the wings that were salted earlier. Per instructions I shook the pan every few minutes. 15 minutes later, they were done. Pretty crispy but not as crisp as fried. I used a towel instead of the ridiculous mits that came with it and burned my thumb. So, back to their mits which did the job. Clean up was pretty easy. Wings were done just in time to see the Jayhawks top off.

I didn't realize they had all that. We got this one https://direct.ninjakitchen.com/16/products/ninja-foodi-grill-ag302/16/microsite/ogxiii/?opt=2 It came with a veggie tray, griddle, skewers, and a chopper. The thing is huge.

Anyone using one of these? My wife ordered one and it came yesterday. Seems that it's an air fryer along with every else imaginable. It came in a huge box, it's going to have to live in the garage. I truly hate the name, but I look forward to playing with it.

Genius

My lovely wife was getting ready to go to the gym. I think she swung her coat around and hit it. I cobbled together another pie, it's in the oven now.

Pumpkin pie murder scene. That's the murder weapon errrr..... coat in the hallway.

I think mush is the key word here. I do like GBC though.

So, plans to go to Minnesota have been scrapped. I gotta come up with dinner. Hopefully, I can find a thawed out turkey. Gotta make stock tonight. Pies, sides, gravy, oh my.

I did not toast the chiles first this time. I have before in a toaster oven. We moved a month ago, the new kitchen is way smaller and it's still packed somewhere. I was a kitchen manager in a Mexican restaurant for several years, we did not toast the chile pods before grinding. We soaked them overnight in a dedicated trash can-like thing in the walk in overnight. Anchos aren't too hot, also the roux and broth helps to tame what heat they do have. Cheese, meat and tortillas help even more. Plus, the kid has to learn, right?

I used ancho and guajillo chiles 4 or 5 of each. I then used half of the resulting chile paste. The rest went in the freezer. 1/2 onion 3/4 box of chicken broth 1 tablespoon Better than Bullion Beef 2 clove garlic 1/2 stick of butter Canola oil to keep the butter from browning Handful of flour Salt/cumin/Mexican oregano/chile powder I softened them in the instant pot with water using the rack thing to keep them submerged. 15 minutes with natural release. Blend them with some of the water until smooth. Run through a fine mesh strainer to remove skins and seeds. I heated butter with a little bit of oil and sweated some diced onion until soft. Then add chopped garlic and flour to make a roux. Wisk in chicken broth and thicken. I then added some beef better than bullion and the chile paste. Season with salt, cumin, Mexican oregano and some chile powder.

Enchiladas made with chopped, leftover pork roast, cheddar and sauce made from ancho chile pods.

They are in daily use. I'll let her know what she has. I had no idea.

My Mom had a set of pyrex mixing bowls that she probably got in the 50s. I always wanted them but they seemed to have skipped a generation and went to my daughter.

This will eventually end up in the "I will never again" thread.

In Kansas beer sold at grocery/convenience stores is 3.2, unless that has changed recently.

They have lights on their horses?