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I'd sub daikon if you can get it vs cucumber. Turnip might also be a possibility. And if your guests would eat it, beets would work too (golden if available, otherwise cut the red beets then soak in multiple changes of cold water to bleed them).
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They’ve had turbo mode for some time, it’s even available with the original Joule. It works. When they came out with the turbo model, I couldn’t figure out what it did that the original didn’t do.
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She's right about sous vide for chicken - not so great. But she's off-base about steaks. She is embracing inconsistency. She also likes sous vide for fish (at least halibut). I used to do fish sous vide, but now I prefer my Speedi which uses steam and air frying.
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I don't think infrared air (oil-less) fryers are new at all. As I recall, the very first attempts at this were the round, glass-bottomed contraptions that used infrared heating (often from a halogen source). You can still find new versions of them out there. (I also seem to recall the very first attempts used a paddle to move the food around the circle.)
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I have tried many different ways of making them. But favorite is still just grilling it plain and then salt and pepper when served. It's the most flavorful to me.
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Bought some more filets on the way home from an event and not enough time to SV them (my normal method). So cooked them normally on the grill - first time I have cooked a steak that way in over 12 years! Came out pretty good, but not as good as SV. Served with steamed cauliflower in butter.
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Our last two dinners were sausage-based. Chicken apple breakfast sausages and potatoes: Bangers and beans:
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Burger with sesame seed bun, lettuce, pickles and thousand island dressing, served with kettle chips.
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I have never seen it powdered - only small crystals (about table salt sized). So that would affect the conversion.
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A couple of recent dinners: Shrimp with pasta and peas in butter: Wife came down with cold, so even though it's 103F today, she wanted chicken soup. Chicken, carrots, celery, peas and onion. No noodles.
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I have an IR gun (actually two, because I thought one had been lost in the move - it turned up a day after the Amazon return period was up!). I have never used it for cooking. I mainly use it to make sure the grill and smoker temps are low enough to put the covers back on. However, nine times out of ten I forget to put them on until the next day. The good news is that they are pretty inexpensive.
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A couple of filet nights in a row. My wife is having stomach issues and steak is one of the few things that she feels like eating, which is fine with me! Here is one with corn: