mgaretz

I'd sub daikon if you can get it vs cucumber. Turnip might also be a possibility. And if your guests would eat it, beets would work too (golden if available, otherwise cut the red beets then soak in multiple changes of cold water to bleed them).

They’ve had turbo mode for some time, it’s even available with the original Joule. It works. When they came out with the turbo model, I couldn’t figure out what it did that the original didn’t do.

She's right about sous vide for chicken - not so great. But she's off-base about steaks. She is embracing inconsistency. She also likes sous vide for fish (at least halibut). I used to do fish sous vide, but now I prefer my Speedi which uses steam and air frying.

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.)

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.

Grilled double-thick pork chop with bi-color corn.

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.

Our last two dinners were sausage-based. Chicken apple breakfast sausages and potatoes: Bangers and beans:

Burger with sesame seed bun, lettuce, pickles and thousand island dressing, served with kettle chips.

I have never seen it powdered - only small crystals (about table salt sized). So that would affect the conversion.

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.

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.

Wings in the Speedi with steamed cauliflower in butter.

Salmon, cooked in the Speedi, with steamed broccoli.

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:

I have the freezer bowl style attachment for the Kitchenaid mixer and I haven't used it since I got the Creami.

They were 2” thick so I had them in the SV bath for 2hrs then a few minutes to sear.

Treated ourselves to some nice filet mignon from Costco. Cooked SV then seared. With baked sweet potato and steamed broccolini.

Another hot weather dinner: Cold tuna-pasta salad with peas.

Grilled pork chop with corn (frozen, from the field behind us) and Blasphemy Cole Slaw.

Stir fry with char siu, yu choy, snap peas, mushrooms, onion, celery and carrots. Picture in the wok. Served with rice.

The heat here continues, so cold dinner of tuna salad with carrots, celery, cucumber, red bell pepper and avocado.

Broccoli beef with rice. Sauce based loosely on Kenji's from the Wok Book.

Chipolatas are typically thinner sausages. The Cumberland recipe has a lot of black pepper in the profile, not sure what else.

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.