mgaretz

An oddly-shaped but tasty sirloin, cooked SV then seared, served with steamed broccolini with butter.

Taking a page from Anna N's book, I bought some Johnsonville brats and cooked them in the Ninja using the grill mode instead of the air fryer mode. Use the Lo setting which is 400F and cooked them for 11 minutes. They came out fine!

Underbelly is Paul.

Instead of alcohol, try some vegetable glycerin. I use 1 tbs in a Creami sized batch. I also use Paul Raphael's recommended stabilizer blend of 2 parts carboxymethylcellulose to 1 part each of lambda carrageenan and guar gum. I use about 1.5 tsp.

Yet another pork chop on the NFG, served with steamed broccolini from the new farmer's market near us.

Lately I have been buying the McCain's fries. Only take 5 minutes and are quite good. Not sure if you can find them in Canada.

To me this is the "when you have a hammer, everything is a nail" syndrome.

Leftover Italian sausage with stewed tomatoes, reduced to almost no liquid, and steamed squash.

The Ninja Foodi Grill does frozen fries very well. Raw fries too.

Danville CA. Said to reflect the fact that not all Costcos have the same items or prices.

Belgian beef stew made with a domestic "lambic style" nectarine beer from Firestone-Walker. Made in the slow cooker. Served with mashed cauliflower.

I still use the PAG, but not as often as I used to. I did just use it the other night. Now, for indoor cooking I mostly use the Ninja Foodi Grill (the one with the temp probe). It also air fries, dehydrates and roasts/bakes, but I haven’t tried the latter. At the moment my Costco has the the XL version with probe for $179. I got the smaller version there for $139 on sale.

Sweet Italian sausage with grilled asparagus and grilled red peppers, all made on the Philips Avance Indoor Grill.

Chris Young just did a tear down and comparison between the PacoJet and the Creami: Plus, they are giving away a Creami (two actually) if you sign up for the SMS list: https://signup.combustion.inc?kid=2CDE37

That was a long time ago. Since then there’s been a BSOA and now the Ninja Foodi Grill which is an excellent air fryer in addition to being a grill and a dehydrator. I really like it plus it has a probe to measure the meat temperature when grilling. The comparison I was talking about was between the Ninja and the BSOA making fries from scratch. The Philips was retired long ago as I could never get it to stop smoking once I made the mistake of air frying some pork belly.

Another pork chop cooked on the NFG, with Brussels sprouts also on the NFG, with a dash of tangerine flavored balsamic after cooking.

Look up thread for my comparison of BSOA fries and air fryer fries. While I love my BSOA, I also love the air fryer for certain things (also because it's a grill).

I haven’t worried about the bubbles.

Bread yeast will make beer, but not good beer. Beer yeast is the same strain as bread yeast, but there are many variations just like we are all Homo sapiens.

My chunky red sauce made with chicken Italian sausage instead of ground beef, served over rainbow farfalle (they called it farfalla - aka bowtie pasta) that my wife couldn't resist at Costco. The coloring in the noodles did not add to the flavor.

Pork chop, cooked in the NFG, along with the first corn on the cob of the season, microwaved in the husk. I don't expect much from fresh corn this early but it wasn't half bad! Followed by a couple of glasses of Zin, one from Paso Robles and another from who knows where.

Chicken-apple sausages and Brussels sprouts, both cooked in the NFG for 6 minutes, grill mode on High. Sprouts needed a bit more time. After cooking they were tossed in some white balsamic flavored with pineapple.

I have made it that way, smoked to rare then seared, and it’s quite nice, but my wife doesn’t like smoked beef, unless it’s pastrami.

Pork chop, made in the NFG, served with green beans, also made in the NFG. I tossed them in some avocado oil and put them in when the pork chop came out, cooking on the residual heat for 5 minutes while the chop rested.

Funny as I think tri-tip is always better than brisket! I like brisket but no way is it worth what they are charging per pound for it these days.