Okanagancook

Those look fantastic.

I agree withToliver’s comments. So, now from your last note it seems you were aiming to replicate a Thai satay? As stated by others the Cuisine makes a big difference . I think you need to establish this. Having said that your satay look lovely. Would have grilled them if possible. A lot learned which is good. And now you have me craving some satay.

I find a lot of Dahl recipes call for too much water so I usually start with just covering the Dahl with a half inch of water and add more as I need to.

Nice to support the local farmers. Penticton has the best rated farmers market in British Columbia. Starts April 28. So many great vendors. I love it. We are in a favourable growing zone so plants grow like crazy here.

@FauxPas I was thinking of all plastic packaging. I use cloth shopping bags and wish more shoppers would also. We can submit plastic packaging in a separate bag for recycling here in the interior. I think I read somewhere that the bags clog up their sorting machinery so they want them separate. The meal looks pretty decent.

We can recycle our plastic bags here. And of course cardboard too. Hopefully those buying these products have an opportunity to recycle. i agree the meals seem a step in the right direction to getting people cooking healthy meals for them selves.

Note: My profession prior to retiring was Registered Dietitian...Clinical. I am of two minds about these meal kits. They 'seem' well designed and I am sure they have Registered Dietitians involved in the design of the meals. The shrimp meal has 30 grams of protein just from the shrimp so that goes a long way towards one meeting one's protein needs for the day from a 'dinner'. BUT, THE PACKAGING! OMG. I just can't get over it. We need biodegradable packaging, if possible?

145F = why people don't like pork.

Cross posting from the Breville Air Smart Oven thread about the thickness of the meat for optimal meat and crust cookery. https://kroger.softcoin.com/programs/kroger/prep_pared/?banner=Frys&origin=mealkit#kits/crispy-pork-chop

1/2 inch https://kroger.softcoin.com/programs/kroger/prep_pared/?banner=Frys&origin=mealkit#kits/crispy-pork-chop I will cross post to the cook off thread.

Welcome also. I am a little north of you in British Columbia, Canada. We are in the mountains but a little north of us it is cattle country in some nice wide valleys with lots of grass growing. Do you seek out locally raised, grass fed beef? Are sheep raised in your area? We love the beef and the lamb from our beloved Vale Farms, here, http://www.valefarms.com There is also a farmer who raises Berkshire Pigs. And I have my guy down south who raises chickens. Meat is important! Are there many farmers markets in your area? cheers and don't be afraid to jump in, we don't bite....usually

The mushrooms are touching the steak!! while the broccoli remains aloof

Here is an Indonesian Spiced Peanut Sauce that can be served with fish/shrimp/chicken. In the recipe for chicken Sate, 12 oz of chicken pieces are marinated in 1 t finely chopped garlic, 1 t salt, 1/8 t white pepper,2 T ketjap manis, 2 t fresh lime juice for about 30 min to 2 hours and served with the sauce: The Sauce: Makes 2 cups Saute 2 T oil, 1/4 c finely chopped shallots and 1 t finely chopped garlic in a pan for 4 minutes, stirring. Do not burn. Add 1/4 t trassi or shrimp paste and mix well with shallots. Pour in 2 c chicken stock and boil over high heat. Stirring constantly, add 1/2 cup shelled then pulverized peanuts, 1 T ketjap manis, 1 t lime juice, 1/4 t finely grated fresh ginger root and 1/4 t finely chopped fresh chili. Reduce the heat and reduce the sauce to the point where it coats the spoon heavily. Serve with the grilled satays. This next one is a bit less complicated and is for chicken but you could put it on shrimp too: 750 g shrimp or pieces of chicken In a blender combine until smooth: 2 chillies coarsely chopped or 1/2 t samba ulek 2 medium onions coarsely chopped 3 t coarsely chopped fresh ginger root 2 T lemon juice 1.5 t salt 2 T light soy sauce 2 T dark soy sauce Once blended pour into a bowl and stir in: 2 T sesame oil 2 T palm sugar or you can use brown Marinate the chicken in this for 1 to 2 hours for chicken and only 15 min for shrimp. Grill and brush with the marinade. The extra marinade is then mixed with 1/2 cup thick coconut milk and brought to a boil and serve with the cooked satays This is also an Indonesian recipe

I did mine at 1/8th inch and they were over done before the coating got crispy so I also think your 1/4 inch is ideal.

My schnitzel was a bust last night. I used my 1/8th inch cracker thickness guides to ensure the pork tenderloin was thin and even. I used my little air fryer at 375f just for 3minutes and the meat was dry and the coating not crispy. I think the meat was too thin and it cooked before the coating. i like the idea of clarified butter also. Next time.....

Yes the Papua New Guinea quake. 7.5 I think I read. Glad everything is ok. Last month the Alaska quake caused concern for our Canadian West Coast.

Did you feel the earthquake tremors?

It’s an old review. Gleaned from the other airfryer topic.

@DianaB This might be of interest. Can you turn the paddle off? http://www.crispyandgolden.com/oil-less-and-air-fryers/

Chowhound I think. Too many advertisements for my liking.

Or everyone had 2 mushrooms to start with and some have been eaten.

The picture looks similar to the atta flour I can buy here only a bit darker so yes, maybe they toast it first.

@shainI want that pita. That's the best looking pita I have ever seen.

@Tropicalsenior If you have Thomas Keller's ad hoc at home cookbook the blue cheese dressing on page 182 is killer good. I found it here (scroll down, it is at the bottom): https://www.wnyc.org/story/70613-thomas-kellers-ad-hoc-recipe-for-iceburg-lettuce-slices/. His Aioli is a basic mayonnaise using garlic oil from confited garlic.

Very interesting. Thank you for sharing.