mgaretz

Pot roast, made in the IP, with potatoes, celery, onion and carrots. Rye bread and chocolate cake (from a mix) with homemade non-dairy peanut butter-caramel ice cream. The ice cream was supposed to be salted caramel, but I forgot to put in the salt.

It was done on the smoker but at 400f.

Finally felt like firing up the smoker since the air has been clear for a while now. A whole chicken: Served with steamed Brussel's sprouts in butter:

Chicken tenders with panko breading, cooked in the air fryer. Served with steamed Brussels sprouts with butter.

Don’t see why not, but I’d use considerably less liquid, and cook on high for 30 minutes or so.

Sirloin steak, cooked SV then seared, served with steamed Brussels Sprouts and baked sweet potato. Made another crustless cherry pie:

I don't have the oven (or realistically plan on getting one unless my BSOA dies), but my guess is that they are using the fan to pull the steam from the heating element into the oven and they need the extra velocity to create enough suction to move the steam.

Lentil soup with brown lentils, chicken stock, smoked ham and carrots, made in the IP. Sorry it looks like a puddle on the table, it's actually in a clear glass bowl.

Very similar to buckboard bacon, which is known in Canada as cottage bacon, at least according to Mr. Google.

When you run out, pick up some caramel coloring instead. Same thing and much, much less expensive!

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

Not much of a secret, but I finally learned to do it right. I always thought that the amount of liquid didn't matter as long as it was cool. But I always got lumps. I learned that if you use equal parts by volume of liquid (still has to be cool) and cornstarch and mix that together I don't get any lumps. So I start with that and then add the rest of liquid and other ingredients.

Thanks. I owe it all to my secret weapon: Caramel food coloring (aka Kitchen Bouquet). That, and I finally figured out how to make a good cornstarch slurry.

Beef with broccolini, mushrooms and bit of leftover red bell pepper, served over basmati rice.

Pork chop, BBQ-style, dry rubbed then grilled on the PAG, yellow squash also grilled on the PAG.

Panko-breaded shrimp (Kirkland), air-fried, with steamed cauliflower with butter.

Figured as much! 😉

Burgers, cooked SV then seared, served with mashed cauliflower (butter, garlic and chives) and sautéed mushrooms.

Pizza with mozzarella, onion, sausage and mushrooms.

Spaghetti with my chunky red sauce, Italian sausage version, with (OMG) actual spaghetti noodles.

Tri-tip, cooked SV then seared, served with more snap peas in butter.

Panko breaded chicken tenders again, made the same way as last time. This works so well my days of pre-toasting the panko are over. (Light olive oil spray and air-fried.) Served with snap peas in butter.

Burger, cooked SV then seared, with sautéed mushrooms and snap peas in butter.

Pizza. Store bought thin crust with chicken Italian sausage, mozzarella, onions and mushrooms.

Yes, that’s right. Just a very light amount of oil. Used a can of olive oil spray from TJs.