Okanagancook

https://www.the11best.com/air-fryer-recipes/ Haven't tried any of these but it is a place to start.

This was a porterhouse from our grass fed beef. The fillet which is on the side away from the camera, was enormous and you are right it was almost the same size as the strip. Both very tender. I have three more in the freezer

We feel much the same. I have the uncanny ability to order the worst thing on the menu. I also hate it when the plate arrives and it screams "I don't care".

Steak, Mexican Tomato Rice, Mexican Black Beans topped with crumbly/salty cheese and salsa verde. I just pan seared the porterhouse steak. It was so good.

The fishing, the camping, the kettles for a vegetarian crowd...just uninspired. check out Masterchef Australia for some interestng challenges.

In general I am a one of cook. There are dishes we love and I make those a couple times a year. An example is Rick Bayless’ Roadside chicken which we are having tonight. Probably made it last summer. That means I am always looking for something to make which sometimes I find frustrating because I can’t make up my mind. Because there is just the two of us I usually choose ethnic dishes in bunches in order to use up special food purchases.....like the half bok choy that is left in the fridge from Wednesday’s stir fry...we’ll have Chinese tomorrow to use it up. In the summer I am looking for new recipes to use my garden produce. When we have company I don’t shy away from making a new dish.

This one is rated almost the same as a Philips Avalon Bay Air Fryer, 3.7 Qt capacity

This is the one I have: BESTEK Electric Digital Programmable 3.2L Oil-less Air Fryer

https://canada.bestreviews.guide/airfryers?origin=google&google_params[matchtype]=b&google_params[network]=g&google_params[device]=t&google_params[creative]=208776790688&google_params[keyword]=airfryers&google_params[adposition]=1t1&google_params[adgroupid]=43310532703&google_params[campaignid]=892785720&bs=&google_params[feeditemid]=&google_params[targetid]=kwd-297654876615&google_params[loc_interest_ms]=&google_params[loc_physical_ms]=9001439&google_params[devicemodel]=&google_params[target]=&dest=0&sys_id=0|316&gclid=EAIaIQobChMIxdi51Yvl2QIVUIJ-Ch3uIQ5JEAAYASAAEgKSg_D_BwE

I hummed a lot before getting one because I wasn’t sure I would use it and I sure was not going spend a lot of money on one so I bought a cheap no name for $100. Now my brother and my nephew have the same one. It works well and if it breaks down I would now probably get a bigger one and one that is highly rated. I don’t want one with a non removable stirring arm I think the the biggest thing about them is there ain’t no mess to clean up. No grease splatter from frying hamburger, chicken, fish, sausages, potatoes, etc. And especially the frites are worth it just for them. happy birthday

Bisto is a family tradition for me...being from England also.

@Mmmpomps delicious looking meal and as a gravy lover, yours is especially appealing. I will ignore those retched Brussels sprouts

@chefmd spectacular pork chop. Looks perfectly cooked. Peanut is an unusual nut choice.

I tried putting my lids on the fridge but they fell off when I went back 20 minutes later. One small one and one large. Humm. Maybe I will give them a good wash and try again.

Knife and fork! We were going to use chop sticks but the dumplings are a little larger than we normally make. @gfweb I love that sauce. If there is any left after eating all the dumplings I drink it The chilies in chili oil is made using Modernist Cuisine's and/or F. Dunlop's infused oil. I don't normally steam then fry dumplings. Usually they go in the pan, get brown then stock is added to cook them. I have to say I think the texture was better with steaming then frying. I only had 6....so restrained.

Up thread there was a discussion about dumplings, so...... These are from Andrea Nguyen's Asian Dumplings book. Nepalese Spiced lamb dumplings which are supposed to be served with a spicy tomato sauce but after making 64 dumplings, the sauce was not made. We had our usual vinegar/soy/chili oil dipping sauce instead. I used the hot water dough recipe and prepared with the tortilla press method she outlines on-line. Started making the little round purses and then tried pinch braids and then reverted to our normal crescent shape because I was running out of time before I had to leave the house. They were steamed for 8 minutes then pan fried for a crispy bottom. Very, very delicious.

That is an enormous shallot. Parsnip purée is really good by the way. Trick is to steam cook the parsnips then purée with butter and lay a nicely cooked lamb chop over it.

Well, that looks like fun. But you probably have to be under 25 years olds to participate fully. i really enjoy the introductions to the recipes...love cookbooks that include intros. i would like like to try the pancakes. We had a shrimp pancake at a Nice family Korean restaurant in Kelowna. I bought the batter mix. Also found the curry powder which I would also like to make to compare with all the other curries I usually make. The broiled squid on page 126 also appeals.

I too got this book after Norm’s post and some other articles read about the book. First of all I had to find a lot of ingredients, which I now have. Next up, from page 244, Seoul Train. Found this but have not found Soju yet

@ElsieD Wow. That silky sauce. That nice clean frenched bone. The accompaniments look perfect. Hope you had a nice red to go with.

@ElsieD wow. That sauce! That nice clean Frenched bone! Classic accompaniments also look amazing. Hope you had a nice bottle of red to go with.

Did you just steam the greens?

Very clever. I would be interested in your dumpling size, cook temp and time. I was thinking this would be a good way to cook dumplings just this afternoon. But natural gas is way cheaper than electricity, humm, decisions, decisions.

Steaming sounds good. Need to keep in mind how you are going to prevent them from sticking to the steamer. Dumplings go well with bad weather. Hope you are ok after the storm arrives.

@JoNorvelleWalker I recommend being generous with oil in the fry pan and to brown the bottoms well before adding water....otherwise they can stick. Once the second frying is complete they should lift off the pan relatively well. You can use chicken stock instead of water if you like. Now I have a serious dumpling want on