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Everything posted by mgaretz
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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:
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I have the freezer bowl style attachment for the Kitchenaid mixer and I haven't used it since I got the Creami.
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They were 2” thick so I had them in the SV bath for 2hrs then a few minutes to sear.
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Treated ourselves to some nice filet mignon from Costco. Cooked SV then seared. With baked sweet potato and steamed broccolini.
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Stir fry with char siu, yu choy, snap peas, mushrooms, onion, celery and carrots. Picture in the wok. Served with rice.
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The heat here continues, so cold dinner of tuna salad with carrots, celery, cucumber, red bell pepper and avocado.
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Chipolatas are typically thinner sausages. The Cumberland recipe has a lot of black pepper in the profile, not sure what else.
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Grilled bangers (pork and herb blend) with reduced stewed tomatoes. The pork and herb bangers were the best of the three types I ordered (regular, pork and herb and "Cumberland" chipolatas). Bangers with stewed tomatoes and/or baked beans is the way I was taught to eat them by my first wife and her family who were British.
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About the 7th consecutive day of 100 degree plus temperatures here, so a cold dinner was called for. Shrimp with carrots, cucumbers, red bell pepper, avocado and a lesson in how not to plate:
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Asian chicken salad. Started with a chopped Asian salad kit to which I added grilled chicken, snap peas, peanuts, cherry-flavored craisins and dry ramen noodles (the cheap package type).
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Blasphemy ribs for the 4th - two ways - normal and char siu style. Served with fresh-picked local green beans.