Okanagancook

I think I can smell the garlic. They look delicious and served with the perfect accompaniment...bread. My DH is very allergic to muscles...the allergy he developed in his 50's......had some muscles, felt sick; next time was sick...put it down to a bad batch; next time oh my god...shaky, sweaty, sick and in bed for the rest of the night. No more muscles for him. I usually order them when we go out.

This is pretty simple and my friends and I have made this a few times. The only thing is how you like your ribs: fall off the bone or with a little bite...adjust cooking time as you already know...also depends on the size. I've only cooked back ribs. In the IP pot add: 6 oz apple juice, 2 tablespoons apple cider vinegar and your ribs...standing on their side snaked inside the pot. Braise/Meat setting for 32 minutes with 10 min slow release. Broil after applying BBQ Sauce.

Thanks for linking that story, very interesting.

We are in the Kitchen Consumer topic!

I was wonder also where the bitterness could have originated.

It is better because it has a steam function alone with variable temperatures and a bake- steam feature that keeps meats like chicken, pork and beef moist. Toast is just better than any other toast you can make in a toaster. It’s more efficient because the interior is smaller than an oven. The list goes on and one can read of the many ways members love it in the CSO threads.

CSO for sure. Worth its weight in gold. IP is a close second....and you can ditch your yogurt maker, stove top pressure pot, rice cooker and crockpot in its favour.

A sous vide rig of some sort without question. Get an el cheapo to see how you like it if you are uncertain. Beware there is a learning curve but there are plenty of posts about it here.

As an air fryer owner for about two years I would say I could easily live without it. Think of it as a small powerful convection oven. It’s capacity is best for two people. Right now I have the storage space. It is great for reducing calories. Things I love to make in it that reduce calories are spring rolls, Samoa’s, frites, and schnitzel. It reduces clean up compared to stove top frying such as chicken pieces and meat patties. The basket goes in the dish washer My brother uses his when he is travelling in his trailer because of the clean up.

Last night was Air Fryer garden potatoes in duck fat; roasted green beans with cherry tomes (a bit too many) in a Dijon sauce done in the CSO; mushers done al a Jacques Pepin (frying pan with butter on a med-low heat until done); and lamb chops done on a grill pan on the stove which had been marinated in a Provencal paste from Lucy Waverman. The chops were a little over in parts...2.5 minutes/side and rested 5 minutes....should have been 2 min/side then rested....next time.

Lunch time salad with added jerky for some protein and yogurt cucumber soup with chili oil.

Difference might be that I do not use much oil in my hummus.

I am in your same frame of mind. We don’t eat out much because we can do it just as well if not better a at home. I would rather spend money on great ingredients. Unfortunately we don’t have good ethnic restaurants close by.

I have not had any issues freezing hummus. I use 2 Oz plastic containers which is a perfect one size serving for me.

That’s a great idea to use steam for reheating deli meat. I am guessing you had around 3 Oz of meat per sandwich. ...first time there was 6 Oz or so in the oven?

As someone mentioned earlier ricers are great for squeezing moisture of something like spinach.

I noticed a judge on Chopped is using chopsticks to taste contestants’ creations.

No, but I think it would work a treat...something like 190f for 3 to 6 minutes?? let us know what you did.

Last night was baked spaghetti for DH and soup (not shown), 3 oz of air fried schnitzel and grilled zucchini for me...with Cowboy Candy. We had a large salad for lunch so easy on the veggies for dinner. The pork schnitzel was done in about 6 minutes with no fat splatter to clean up. A tad over done.

Droole, droole.......thanks for sharing the meals your group had. Some beautiful dishes.

Merci @lemniscate I will check it out.

So, 3 oz of meat per patty if you make the 12 specified. The recipe says 1 T meat per wrap but that's not 3 oz. Never mind, the idea and the spicing I think are nice. Thank you, Can you get betel leaves where you are? If not what do you use instead? I love the fresh mint the Vietnamese use.

"Do not refrigerate". I did not know that and faithfully store mine in the fridge. I wonder why? And I almost always eat it raw although I did see some recipes in Fine Cooking for roasting it.

Ok, I was looking last night getting frustrated. I checked the Cooking Channel and not there either. I guess we'll either have to watch on-line or wait. Sheesh.

May I ask what the spicing is in the beef filling?