mgaretz

I'm going to be one of the beta testers!

I use those copper colored crisper pans. The come with a wire mesh rack and drip tray. They’re non-stick and clean up pretty easily. I know the finish won’t last forever, but I use them at least once a week and after 3+ years they are still doing fine. I have a medium and a large.

Panko breaded chicken tenders, made in the BSOA on air fry, served with steamed Brussel's sprouts with butter.

Tri-tip steak, cooked SV the seared, served with steamed broccolini.

I have seen it up here in Norcal in Sprouts, along with purple and orange. When they have the colors they usually have all three. Can't say they taste any different.

Our kitchen is a mess due to a water leak upstairs requiring the adjacent breakfast and family room ceilings to be removed, floorboards dried out then ceiling replaced, so we have been surviving on takeout for a few days. But last night I cleared enough counter space to make pizza. Crust, sauce, mozzarella, mushrooms, spinach and chicken Italian sausage:

Two recent dinners: Burger, cooked SV then seared, served with sautéed spinach and mushrooms. Pork chops, cooked on the PAG and glazed with maple-bourbon, served with sweet potato, and steamed spinach.

Roasted chicken with roasted vegetables (Brussel's sprouts, onion, carrots, celery, potato and red bell pepper).

I thought the same, but also no onion.

Dinner order from my wife. She says this is a Spanish tortilla, although in Spain they are more often more like an omelet, but she prefers scrambled style. Ground beef, potatoes and egg with a side of salsa (but the salsa is not traditional either).

Thanks.

@liuzhou What we get in the Asian grocers around here (SF Bay Area) is labeled as Gai Choy and is more compact and curly at the base than what you pictured. Do they have that in China and how is it different than what you posted?

Tri-tip, cooked SV then seared, served with steamed broccolini with butter.

Panko shrimp, air fried, served with steamed bok choy.

By special request, spaghetti without my usual chunky red sauce. This one with an unusually high proportion of meat. Served with steamed Brussels sprouts.

Wife was in the mood for steak again, and who am I to argue? Sirloin this time, cooked SV then seared, served with steamed Brussel's sprouts.

Probably just fine.

Thanks but it is pretty simple: Mostly low sodium soy sauce, some oyster sauce, some cream sherry and a water/cornstarch slurry.

Steak (tri-tip) cooked SV then seared, served with teensy sweet potato and steamed broccolini (which was not very ini-ish).

Broccoli beef with leftover fried rice.

Made some char siu, about 3 pounds of it. Done with a combo of oven and air-fried to finish. Whole: Sliced: Some became dinner with fried rice with carrots and peas, with steamed bok choy. The rest was vacuum packed and frozen for future meals.

They have been very good about crediting me for damaged (and underweight) items. Just drop them a note.

Chicken soup with roasted chicken, stock, carrots, onion, celery, spinach, bok choy, corn, peas, potato and rice.

Pork loin chop with maple-bourbon glaze with grilled red bell peppers and carrots marinated in EVOO and black currant balsamic, all cooked on the PAG.

Burgers, cooked SV then seared, served with steamed cauliflower with butter.