mgaretz

My go to is the glycerin.

I have never used the supplied air fry rack. Instead I use one of those “copper” crisper basket/tray combos and the oven stays very clean.

Thou skimmest too fast. 😉 I have the Breville Smart Oven Air (BSOA) and also the Ninja Food Grill. I did a test of french fries from raw potato here:

Stir fry with char siu, noodles, onion, mushrooms, snap peas and cabbage.

Repost of last night's dinner: Pork chop, made in the NFG, served with steamed snap peas in butter.

Costco had pork tenderloins on sale, and there's a lot of buzz about tenderloins in the Ninja Foodi Grill so I picked some up. Served with yellow corn in butter. The smaller ends were a bit dry while the middle was much better. Needs a sauce. I still prefer the boneless loin chops though.

Baked tuna cakes (made like a crab cake but with tuna) with latkes from TJs.

Cold soba noodle salad with shrimp, cabbage, snap peas and homemade peanut sauce.

Pork chop, roasted Brussels sprouts and a few fries, all made on the NFG. Last real food for a while as they are removing two wisdom teeth today.

Sure. About 2 parts mayo, 1.5 parts sweet pickle relish, .5 parts ketchup. Garlic powder, salt, pepper.

Burgers again, on brioche bread with homemade 1000 island, served with corn on the cob.

More sirloin, tis time with corn on the cob. It's white corn but always looks yellow in the pictures.

The peas weren’t that good, I think they were picked a little too early. Sirloin semi-regularly goes on sale here for $3.99/lb so I stock up, vacuum pack and freeze it.

Sirloin (not a horrid steak) cooked SV then seared, served with snap peas in butter.

Pizza with spinach, mushrooms and salami.

Simple burger, cooked on the PAG, on brioche bread with homemade 1000 Island, served with corn on the cob and leftover coleslaw from takeout chicken.

Blasphemy ribs with steamed white corn in butter:

Pork chop on the NFG. Frozen fries also made in the NFG, put in at flip time and stayed in while the chop rested. Also the last of the asparagus.

Beef with broccolini and asparagus, served over rice. Sauce came out too thick but was still tasty.

Me.

When the wife is in the mood for steak two nights in a row, who am I to argue? Sirloin with a combo of asparagus and broccolini: Sirloin with Brentwood white corn from the farmer's market:

Not really an oil but yes, it is sold as a skin care product but it is food safe.

Because I’m also trying to lose a pound or two. I used glycerin long before the era/ monk blend as a freezing point depressor. If find that the ery/monk blend tastes pretty much like sugar but you need some sugar so the dessert stays scoopable. And Costco sells it.

Cherry sorbet, made with frozen dark sweet cherries from Costco. I used about 1 and 2/3 container of cherries (semi-frozen) and whatever juice had leaked out, 30 grams of sugar, 30 grams of erythritol/monk fruit blend, 1.25 teaspoons of stabilizer blend, 1 tablespoon of vegetable glycerin and 2 tablespoons of cherry snow cone syrup to amp up the cherry flavor. Tastes great and remained scoopable after a day and half in the freezer after spinning.

Pizza. Forgot to take a pic before I started serving! Spinach, mushrooms and half with roasted chicken and half with Italian sausage.