mgaretz

Pork chop with snap peas.

A couple of week late but finally made corned beef and cabbage. This time made in the IP. I cooked the beef for 60 minutes on high pressure with some water and the spice pack, quick release then added the cabbage and carrots for 5 minutes with about a 15 minute hold then release. Beef was soaked in water for a day (with three changes) to desalinate.

Been lurking and liking for a month or so, just not posting any dinner pics. My dad passed away at the age of 95 last month and I have been cooking but mainly the same old same old while dealing with the myriad of estate issues and being frustrated by unbelievably stupid banks! So I haven't been inspired to post. Today was also a day at the dentist - nothing major but simple procedure turned into a multi-hour affair and being at the dentist is one of my least favorite things. So I thought I would reward myself with a nice filet mignon, cooked SV then seared with a baked potato and butter. Accompanied by a glass of Napa Cab.

What if they had said "convection cooking is the process of heating food through a gaseous or liquid medium"?

Cabbage noodles?

Well they claim to have been making this seasoned flour since 1810, so maybe it's the other way around?

I have a first edition and it seems fine with the few random checks I made. I would contact the publisher for a replacement.

Mine is very simple: Crab, panko, mayo and Old Bay Seasoning. Can be baked or fried.

I use it occasionally, usually in pea or lentil soup that also contains ham. You can use it anytime a recipe calls for smoked meat (like bacon) but have none on hand. Liquid smoke plus salt will take the place of most smoked meat additions (if the addition is for flavor, not the mail protein). It is made by condensing actual smoke.

Top sirloin steak, cooked SV then seared, served with steamed Brussels sprouts with butter.

Sirloin steak, cooked SV then seared, served with steamed green beans in butter.

Stir fry with char siu, fresh green beans, mushrooms, onion and noodles, in primarily a hoisin-based sauce.

No, I think it’s just from the heat.

Another pork chop made in the NFG (I'm not posting them all) but thought I would post this one because I grilled some Brussels sprouts along with the chop. They look really burnt but they were good. They were marinated in avocado oil and balsamic.

Two recent dinners. Sirloin steak, cooked SV then seared, served with baked potato and butter. Cabbage soup with chuck, tomatoes, onion, cabbage and carrots. Made in the IP.

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

A couple of recent dinners: Sirloin, cooked SV then seared, served with latkes. A sort-of chop suey with shrimp, bean sprouts, bok choy, mushrooms, onion and small amount of rice noodles by request.

Sirloin steak, cooked SV then seared, served with latkes and coleslaw (not pictured).

Yes, it's another pork chop made on the NFG, but I wanted to post this to show the potatoes. I microwaved a potato for 5 minutes then cut into wedges. Sprayed lightly with avocado oil and then put in the NFG along with the chop. Nice crispy surface and creamy insides.

Air-fired panko chicken thighs (bone in, skin on) made in the NFG. Served with store-bought cole slaw.

Now we’re talking!

When you don't have enough stir fry left for two, you add chicken stock, some won-ton and more spinach:

A couple of recent dinners: Sirloin steak, cooked SV then seared, served with sweet potato and butter. Stir fry with char siu, mushrooms, onion, spinach and noodles.

Another fries experiment: It's common wisdom to soak the fries in cold water for 30 minutes before drying, oiling then air frying. I have noticed that if I rinse the fries twice then after that the water doesn't get cloudy, so I wondered if just two quick rinses would be as good as 30 minute soak. The answer is yes!

New Years Day dinner of tri-tip, cooked SV then seared, served with baked potato with butter and green beans stir-fried with mainly hoisin sauce.