mgaretz

You can say that again……

Tri-tip, cooked SV then seared, served with corn and spinach, both steamed and buttered.

Sure. I take the panko and put it in a large ziplock bag and add seasonings which is usually granulated garlic and onion, paprika, an Italian seasoning blend, salt, pepper and some sugar. For the cauliflower I first tossed it olive oil then in the panko. Once it’s on the air fryer tray I give it a light coating of olive oil spray. Then I cooked it for 20 minutes at 400f, but that’s for the BSOA- a standard air fryer will likely cook it faster.

Panko chicken tenders and panko cauliflower, both made in the air fryer (BSOA), served with cole slaw.

If from Amazon, you may be able to simply return them if they are sealed. I use about a cup of oats in my meatloaf.

Pork chops, cooked on the PAG, with a cherry-raspberry-blood orange sauce. Served with cole slaw and maple-bourbon baked beans.

Now we call that "air frying"...

The torch I mentioned was sold by Sansaire (RIP), rebadged and painted white, specifically as a searing torch. That's how I bought it but someone here pointed out it was just the rebadged heat shrink torch. I have used the small culinary torches and they can't hold a candle to the BZ4500HS (forgive the almost pun). You can make it into a "hose torch" simply by adding a hose, like this one: https://amzn.to/3prrBeM but I have never found the need, and I like being able to set the tank aside without having to figure out where to rest the hot torch head. I have used it sear all kinds of things

Yes there are pellets, but also normal crystals: https://amzn.to/3io8Tn0

The one you want is the Bernzomatic BZ4500HS - a heat shrink torch. Clean burn and nice wide flame. I have been using one for many years now. The main thing about torches is to make sure you get one with a regulator built in - that allows you to have the tank above the torch head without liquid propane flowing into the torch which causes a flameout and I suspect is responsible for "torch taste" since none of the cheaper "culinary" torches are regulated.

No, I’m serious. It’s food grade rock salt.

Try water softener salt.

Strange-ish stir fry with chicken, spinach, Brussels sprouts, carrots and celery.

Sort of a pork marsala served with steamed cauliflower with butter.

Simple dinner of tuna salad with carrots, celery, red bell pepper and peas.