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mgaretz

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  1. Dinner 2018 (Part 1)

    Simple stir fry featuring snap peas and char siu.
  2. Dinner 2018 (Part 1)

    No, but I have done it. Since it is being cooked at such a high temp (375F) I really can't tell that it's been smoked, so now I just cook it in the BSOA (and BSO before that). I put it under the broiler (twice) anyway to set the glaze and give it a little char, so if I am going to put in the oven anyway, no point in bothering with the smoker. If I want a smoky flavor I will add some liquid smoke to either the loaf or the glaze, and sometimes I will mix some hickory BBQ sauce in with glaze. I actually added a touch of BBQ sauce to this glaze, but it was so little I didn't event taste it and forgot about it until now! When I have leftovers tonight I will have to see if I can taste it.
  3. Dinner 2018 (Part 1)

    Meatloaf, served with steamed Brussels Sprouts and salad. Accompanied by a nice glass of Lodi Petite Sirah from Oak Ridge.
  4. Dinner 2018 (Part 1)

    Forgot to take pictures but my wife ordered panko crusted salmon, which I had never made before. It came out good. Served with salad and steamed Brussels sprouts.
  5. Dinner 2018 (Part 1)

    Grilled ham and cheese on homemade (bread machine) rye bread, served with tomato soup and salad. The cheese was mozzarella left over from last week's pizza (and one of the few I can eat) and the soup was made from the leftover tomato sauce from aforementioned pizza. The rye bread receipe was adapted for the bread machine from my regular rye bread recipe.
  6. Pink Himalayan Sea Salt

    Not harmful (in fact, intended to be a health benefit) most table salt has added iodine. When I first took cooking classes many moons ago we did a blind tasting of table salt vs sea salt with the same grind. You could definitely taste the difference. Since then I have used sea salt that I buy in bulk from whole foods or sprouts. Cheaper than kosher salt in the box. Mind you I get it that when it's on the food, you probably can't tell the difference.
  7. Dinner 2018 (Part 1)

    Pizza, Mary's thin crust, tomato sauce, mozzarella, onions, mushrooms, red bell pepper and chicken apple sausage. First pizza in the BSOA and at 450 with convection it was done in 8 minutes and it came out great (but mind you this was a pre-made crust). Did not use a stone, just the included pizza pan.
  8. Dinner 2018 (Part 1)

    No, they were on a foiled and oiled sheet pan. I also oiled the tops lightly with a brush and I didn’t flip them.
  9. Dinner 2018 (Part 1)

    Tuna cakes (made like crab cakes but with tuna) made in the BSOA (15 minutes at 400F in airfry mode), served with yu choy cooked ALV and salad.
  10. Dinner 2018 (Part 1)

    Another stir fry with yakisoba noodles with added char siu, mushrooms, yu choy and soy and hoisin sauces with some cream sherry.
  11. Dinner 2018 (Part 1)

    Double-cut pork loin chop, cooked SV then seared, maple-bourbon glaze, served with tater tots made in the BSOA (15 minutes, air-fry mode at 425F - perfect) and salad. Dessert was homemade, non-dairy peanut butter and salted caramel ice cream.
  12. Dinner 2018 (Part 1)

    Hamburger, cooked SV then seared, topped with mushrooms in cream sherry, served with steamed Brussels Sprouts. Dessert was the last of the non-dairy Cherry ice cream.
  13. Dinner 2018 (Part 1)

    Finally home after too long on the road. Quick stir-fry with carrots, broccoli, snap peas, water chestnuts (from a frozen veggie mix), mushrooms, bok choy, noodles and char siu. Sauce with soy, hoisin sauces, ginger, garlic ad a touch of red pepper flakes.
  14. Dinner 2018 (Part 1)

    Tri-tip, cooked SV then seared. Served with stir-fried yu choy in soy and hoisin sauces, and salad.
  15. Dinner 2018 (Part 1)

    Just me last night so I made a sirloin steak, cooked SV then seared. Served with white corn in butter cooked ALV and salad. Accompanied by a nice glass of Petite Sirah from Oak Ridge in Lodi.
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