mgaretz

I tried the two hour baked potato tonight. It was a medium sized russet. Two hours at 400F in the BSOA. Like @Anna N's potato, the skin was rather hard, but not so hard I couldn't cut it with steak knife (and I kinda like it like that). I did not oil it. The insides were very nice. Tomorrow I am going to try microwaving the potato for 5 minutes then bake for one hour and see if the results are similar. In the past I have done the microwave plus bake, but only for 15 minutes. That is much better than microwaved baked potato alone, but still not as a good as full bake.

Why does every microwave oven have a popcorn button when every bag of microwave popcorn tells you not to use it?

Two recent dinners: Taquitos (from frozen) with mashed together "Spanish" rice - rice, diced tomatoes, chili, garlic and onion powders, salt pepper and some jarred salsa. Tri-tip, cooked SV then seared, served with steamed Brussels sprouts and snap peas in butter:

Pork chop and fries in the NFG and steamed snap peas. Strange cuts on the chop because I forgot to take the picture right away.

Johnsonville Mild Italian Sausage, grilled in the NFG, served with reduced stewed tomatoes and Brussels sprouts (grilled with the sausages). A glass of Lodi zin.

This one from Ninja might be able to replace the Philips grill and do what it does plus air fry and more: https://www.ninjakitchen.com/exclusive-offer/IG651WBKT/ninja-foodi-smart-al-pro-7-in-1-grill-griddle-combo-air-fryer-with-uilt-in-thermometer/ I have the original non-XL version that only heats from the top (this new one heats from both sides so you can use it open or closed) and it's a great grill and great air fryer. I use it a lot. Hardly use the Philips any more. If Costco ever gets this new one in and has a good sale I will likely get one.

Top sirloin, cooked SV then seared, served with steamed asparagus in butter.

I've probably done at least 50 pints and have never seen this.

Chicken fried rice with carrots, peas and corn.

Top sirloin, cooked SV then seared, served with steamed white corn with butter.

Miso glazed salmon, cooked on the NFG along with over-cooked roasted asparagus.

Not very likely, at least for the ribs (I guess it depends on their definition of "rack" certainly not even full racks of baby backs) and the steaks would have to be pretty small. I am also skeptical of a 9lb brisket fitting. Wings and dogs likely have to be stacked. I am a fan of the indoor Ninja grills. I have the smaller one and maybe someday I will get the larger XL version, but this smoker version is not for me. Maybe if I lived in an apartment where a real smoker isn't practical. Still, I bet that liquid smoke would give more predictable and better results on the indoor versions (and easier cleanup). You're certainly never going to get a smoke ring with the grill.

Pork chop (again) made in the NFG (again) with roasted Brussels sprouts and asparagus, also made in the NFG. The sprouts went in along with the chop, the asparagus at the flip point. The veggies were drizzled with a tangerine balsamic vinegar after grilling.

Pizza with salami, spinach and mushrooms.

Pork chop, made in the NFG, along with grilled asparagus, also made in the NFG.

Salmon sashimi, with steamed asparagus.

I have both the 8qt Duo and the 3qt Ultra. I end up using them both about the same. The 3qt is great for hard boiled eggs and rice, but I also use it for carnitas since it's just the meat. For soups and stews I tend to make a lot so I use the 8qt for those.

Beef stew, made in the IP with chuck, carrots, peas, corn, potato, celery and onion.

Pizza with salami and mushrooms. Normally I pre-cook the meat and the veggies. For the meat to make it less greasy on the pizza, for the veggies to reduce the water content so the pizza doesn't get soggy. Tonight I was feeling lazy so I just put the ingredients on without pre-cooking. It came out good, but I think I will go back to me old method.

Made some coffee ice cream with my usual non-dairy base. I used 2 tbs of instant coffee. When I saw the color I thought I had used too much but it was very good.

Tri-tip, cooked SV then seared, served with steamed Brussels sprouts in butter.

Sirloin, cooked SV then seared, served with steamed snap peas.

Has other wines too.

It’s one of my favorites as it reminds me of Fruh kolsch which is hard to find here.

Can you tell I like pork chops done in the NFG? Served with corn on the cob that was sold as white but definitely bi-color and tasteless to boot. With Chang beer because it was one of those days!