mgaretz

Simple dinner of an egg salad sandwich on rye toast, served with steamed spinach.

A couple of dinners. Burger, cooked on the PAG, served with steamed cauliflower in butter. Pork chop, plain, cooked on the PAG, served with roasted Brussel's sprouts and carrots, cooked in the BSOA on air-fry. They look pretty charred but they were good.

Over 100F here yesterday so that called for low temperature dinner. Tuna sandwich on rye with carrot and celery sticks. Couldn't bring my self to even toast the bread.

BBQ chicken thighs, served with roasted carrots in olive oil and some honey.

Stir fry with char siu, noodles, bok choy, onion and mushrooms.

Our 4th of July dinner on the 5th. Burgers, cooked on the PAG, on a bun with lettuce and homemade 1000 island dressing, steamed in the husk corn.

Tri-tip, cooked SV then seared, served with steamed cauliflower with butter.

Früh is just the best!

Another batch of Blasphemy Ribs. Served with corn, steamed in the husk.

Egg salad sandwich for dinner on rye bread.

Simple dinner of a tuna salad sandwich on rye toast with lettuce, served with carrot and celery sticks.

Simple burger, cooked SV then seared, served with corn on the cob and some pickle slices.

Sirloin steak, cooked SV then seared, served with steamed spinach and leftover char siu fried rice. Glass of nice Lodi red blend.

Pork chops, plain this time with just salt and pepper after grilling. Actually quite satisfying. Served with grilled zucchini marinated in EVOO and black currant balsamic. Both made on the PAG.

Daughter came to visit and requested Belgian beef stew, but she can't have any gluten, so I made a modified version more like my normal beef stew with a red wine base and I added some cherry/raspberry preserves. I made in the IP whereas BBS I have previously made in the slow cooker. I learned that thinly sliced onions pretty much disappear in the IP. This had beef, onions, garlic, carrots, potato, celery, corn and peas.

You can say that again……

Tri-tip, cooked SV then seared, served with corn and spinach, both steamed and buttered.

Sure. I take the panko and put it in a large ziplock bag and add seasonings which is usually granulated garlic and onion, paprika, an Italian seasoning blend, salt, pepper and some sugar. For the cauliflower I first tossed it olive oil then in the panko. Once it’s on the air fryer tray I give it a light coating of olive oil spray. Then I cooked it for 20 minutes at 400f, but that’s for the BSOA- a standard air fryer will likely cook it faster.

Panko chicken tenders and panko cauliflower, both made in the air fryer (BSOA), served with cole slaw.

If from Amazon, you may be able to simply return them if they are sealed. I use about a cup of oats in my meatloaf.

Pork chops, cooked on the PAG, with a cherry-raspberry-blood orange sauce. Served with cole slaw and maple-bourbon baked beans.

Now we call that "air frying"...

The torch I mentioned was sold by Sansaire (RIP), rebadged and painted white, specifically as a searing torch. That's how I bought it but someone here pointed out it was just the rebadged heat shrink torch. I have used the small culinary torches and they can't hold a candle to the BZ4500HS (forgive the almost pun). You can make it into a "hose torch" simply by adding a hose, like this one: https://amzn.to/3prrBeM but I have never found the need, and I like being able to set the tank aside without having to figure out where to rest the hot torch head. I have used it sear all kinds of things from roasts to steaks to burgers to veggies to crème brûlée. ETA Bernzomatic lists "cooking" as one of its primary purposes: https://www.bernzomatic.com/Products/Hand-Torches/Instant-On-Off/BZ4500HS and I see they have renamed it the "Wide Surface Torch".

Yes there are pellets, but also normal crystals: https://amzn.to/3io8Tn0

The one you want is the Bernzomatic BZ4500HS - a heat shrink torch. Clean burn and nice wide flame. I have been using one for many years now. The main thing about torches is to make sure you get one with a regulator built in - that allows you to have the tank above the torch head without liquid propane flowing into the torch which causes a flameout and I suspect is responsible for "torch taste" since none of the cheaper "culinary" torches are regulated.