mgaretz

Lentil soup with brown lentils, ham and carrots. Made in the IP.

Tonkatsu and homemade onion rings, both done in the BSOA on air fry mode. Steamed green beans with butter. I was skeptical about how the onion rings would turn out (don't think I have ever made them before) but they were great.

Panko-breaded chicken tenders, made in the air fryer, with sweet potato and steamed zucchini.

The deli was Ben's and it appears they have closed their doors.

Top sirloin steak, cooked SV then seared, served with steamed broccolini in butter.

Yes, they actually are doing food truck pop-ups at our temple occasionally, but the prices are extremely high.

I haven't been to New York much, but the few times I have been there I always hit a few delis. Never got slaw, and sometimes not even a pickle, except as side with the sandwich. But there's a deli in PA that I've been to a few times and they have a pickle/slaw bar (free) with different pickle and slaw styles. My last trip to NY I went to a well-rated deli and I ordered a pastrami sandwich. I just assumed it would come on Jewish rye. Nope. Plain white bread. Don't recall the name of the deli but somewhere in the vicinity of Queens. I don't think we have any more Jewish delis in the Bay Area any longer, but now I make my own rye bread, pastrami, pickles and slaw.

Definitely!

Chicken soup with chicken, stock, carrots, onion, celery, potato, peas and spinach.

My Imperfect box arrived yesterday and three of the items were severely underweight. I emailed them and they credited me with the full amount of each one. Quality has been very good and they don’t look any less imperfect than the stores.

Frozen burger patty, topped with ketchup and flash dill pickle slices, sweet potato and grilled red pepper.

Not sure why you think these don’t have Teflon. Says they do directly and also with the abbreviation PTFE. What it doesn’t have is PFOA, but no commercial non-stick does these days.

Looks like GE still makes the Advantium but they have added many models. They are all built-in appliances - either built-in ovens or over-the-stove fan units. They have also added a conventional (ceramic) heating element to the halogen light. And the cost for an over-the-range unit (which was the only one they offered when I sold them) seems to have dropped considerably. I recall they were $2495 and now they are $1299, but I could be mis-remembering the price. Miele, Bosch and few more also make these so-called "speed ovens" as well. I remember doing baked potatoes in about 10 minutes on the speed setting - perfectly cooked but with nice crispy skin. Speed cooking combines the microwave with conventional heating.

My thoughts too. Back in my "on the road" days I once went to Omaha. Made a point of eating lots of steak, even at places that sold "official" Omaha brand steaks (even sold fresh or frozen to cook at home). Meh. Nothing special. Costco and my local market has much better meat.

Years ago GE had a combo microwave and halogen oven. If I remember right it was called the Advantium. It worked very well, even with just the light, but was super expensive.

Pot roast with carrots, onion, celery, peas, potatoes (some baby reds, some white) and corn. Made in the IP.

Tonkatsu, "hasselback" carrots and grilled red peppers, all done in the BSOA on air-fry.

Simple burger from frozen patty, topped with ketchup and homemade flash pickles, served with roasted red bell peppers and carrots. All made on the PAG (well, except the pickles).

New Years Day Blasphemy ribs, served with leftover pork fried rice from New Year's Eve.

Gnarly looking (but tasty) sirloin, cooked SV then seared, served with sweet potato and butter, and steamed green beans.

Yesterday was my wife's birthday and these are her requested dishes. Chicken soup with stock, chicken, carrots, celery, onion, spinach, corn, peas and rice noodles. Served with rye bread, toasted with butter: And a French apple-custard pie with only a top, lattice crust:

Pizza again. Chicken Italian sausage, spinach, sauce, onion and red bell pepper.

Waaay too much eggnog!!! 😉

The last of the prime rib turned into hash, with baby red potatoes, onion, and peas.

Prime rib, cooked low and slow in the BSOA, served with steamed broccolini.