mgaretz

No, I’m serious. It’s food grade rock salt.

Try water softener salt.

Strange-ish stir fry with chicken, spinach, Brussels sprouts, carrots and celery.

Sort of a pork marsala served with steamed cauliflower with butter.

Simple dinner of tuna salad with carrots, celery, red bell pepper and peas.

Pork chop, BBQ-style with grilled squash and carrots, all done on the PAG. Corn, microwaved in the husk. I expected to be disappointed by the corn since "early season" corn is usually never any good, but it was actually quite good and sweet.

Pizza with mozzarella, mushrooms, red bell peppers and chicken Italian sausage.

Maybe a little off topic, but my first wife was British, and her family introduced me to bangers (and chipolatas). Supermarket bangers aren't usually that good, but there was a British foods supplier locally that had very good bangers and when the local supermarket stopped carrying them, he let me buy them direct (albeit a case at a time). Many years later (and next wife), I went to England for the first time on a business trip. From Heathrow I got in a traditional black cab at about noon. Couldn't check into the hotel for several hours so the cabbie offered to show me London, which I agreed to. First though, I wanted lunch. Been many years since I had a decent banger, so I asked the cabbie, "Where can I get a good banger?" He turned back to me with a quizzical expression on his face. After a little back and forth, he finally understood that I wanted a sausage for lunch. He thought I wanted a prostitute! He explained that in Brittan they just called them sausages and not bangers. Later, someone back home told me that the term "banger" was primarily a US term and we called them that here because they had too much breading to be legally called a sausage. Any truth to any of that? "Bangers and mash" surely can't just be an American dish?

Chicken rice soup with lots of vegetables: Brussels sprouts, spinach, carrots, corn, peas, onion and celery.

Mine too.

I really like mine, but it's a Breville Smart Oven Air, which is huge as air-fryers go. I also own (but no longer use) a Philips XL model and it works fine, but even as an XL the capacity is very limited.

Tonkatsu, made in the air fryer, served with steamed broccolini with butter.

Breville Smart Oven Air

Which in one of the reasons I love my BSOA. Plenty of capacity. But now many offer smaller toaster ovens with air frying features that have more capacity than your typical air fryer. But that comes at a price. They tend to cook slower and/or require more temperature.

Tri-tip, cooked SV then seared, served with basmati rice with butter and steamed Brussels sprouts.

Miso glazed salmon, cooked on the PAG, served with leftover fried rice and steamed spinach.

Hoisin duck from a package at Costco, cooked in the BSOA and the finished in a frying pan, with fried rice and steamed broccolini.

Light dinner of tuna salad with carrots, celery, red bell pepper and avocado.

Beef stew, made in the IP. Beef was tri-tip trimmings, with carrots, celery, onion, potatoes, peas and corn.

Roasted chicken thigh with steamed spinach with butter.

Hash made with leftover tri-tip, onion, gold potato, spinach and some BBQ sauce.

Tri-tip, cooked SV then seared. Served with steamed Brussel's sprouts in butter.

Our Cinco de Mayo dinner, a few days late. Carnitas made in the IP and finished in the air-fryer, Spanish rice, also from the IP and mixed with the carnitas liquid, refried beans and avocado.

Panko shrimp made in the air fryer, steamed Brussel's sprouts and leftover cole slaw from our favorite chicken restaurant.

I have one, only used it a few times and it's been in a drawer for many years. I use my wooden "spoontula" (a word I just made up) that I bought at an Asian grocery years ago for stir-fries, but II use it for almost everything in a pan or wok.