mgaretz

Chicken parm, minus the parm. Chicken tenders, breaded with panko and herbs, cooked in the BSOA on air-fry. Topped with still leftover red sauce. Served with steamed yellow squash.

If you keep looking with Maker's Mark, it will get harder and harder to focus...😉

Back on semi-regular food. I say "semi" because I still have to avoid anything "stringy" that will get caught between the teeth. So beef and pork are still out (unless it's ground). Spaghetti with my chunky red sauce, along with Mexican Gray Squash.

BBQ Chicken breast, served with baked potato and butter and the last of the mashed cauliflower and mushroom gravy.

Toasted coconut is great as a topping to cherry pie, especially if it has no top crust.

Last night's dinner: Burger, cooked SV then seared, topped with mushroom gravy made out of whole cloth (mushrooms, water, soy sauce, caramel coloring, spices and cornstarch) along with mashed cauliflower also topped with the gravy.

First not mushy meal: Salmon with maple-bourbon glaze, cooked on the PAG. Served with sweet potato with butter.

I don’t have that model, but I have Smart Oven Air. It takes 45 minutes to heat the DO to 450 degrees. Bread bakes in 30 to 35 minutes, plus 5-10 minutes with the lid off if you want a crispy crust.

It all depends on whether or not you want crispy skin or rubber. If you smoke at 375F or higher you'll get crispy skin, but not much smoke flavor. Lower temps like 225F will give you more smoke flavor, but the skin will be rubber (and not just rubbery). You can smoke for 30 minutes or so at low temps, then bring up the temp to crisp up the skin and you'll mostly get both. I smoke mine at 400F for about 45 minutes and get nice crispy skin. That's a mix of bone-in thighs, drums, wings and breasts. But I always double check internal temps with an instant read thermometer. Breasts can get pulled at 165F, thighs can stand more temp (I have pulled them as high as 190F and they are still juicy), so one timing usually works for all.

You can directly sub split peas. My wife is currently off them but lentils are fine. Not that she’s eating any of this.

Over in the dinner thread I posted my soup to get me through my recent periodontal procedure. It's lentil-carrot-oatmeal made in the instant pot: 1/2 pound of dried lentils, I like the brown ones 1 cup oatmeal (the oat meal is in here to create a complete protein with the lentils) 1 pound of carrots, sliced to about 3/8" thickness 32 ozs chicken stock 3 cups or so of water (may need to add more if the soup is too thick for you) 1 tsp soy sauce 1-2 tsp lemon juice salt to taste pepper, onion and garlic powder, bay leaf, all to taste, cumin if you want it more of an Indian bent 1 tbs olive oil to prevent foaming Everything goes in the IP for 10 minutes, then natural release Could be made on the stove top, leave out the oil in that case. You could sub rice for the oatmeal but it's forbidden by my periodontist. Today I made egg salad and will be having that with the soup.

This an example of my dinners as of late. Meatless lentil soup made in the IP and with oats for a complete protein and carrots. Tastes better than it sounds and you really have to look to find the oats. Accompanied by either baked or sweet potato with butter.

Isn't that basically true of cream and milk too?

So I found a new item in the market the other day, non-dairy whipping cream (Silk brand). Wondered if this coul be part of the base for non-dairy (or at least lactose-free) ice cream? I am posting a picture of the ingredients and nutrition label.

I saw goat milk the other day in Sprouts.

Between Arguello and 25th St?

Where is San Francisco’s second Chinatown? Are you talking about Stockton vs Grant? I always prefer Stockton, but curious if there’s someplace even better.

Thanks Kim and others. Things went well and feeling pretty normal. Finished my three days of liquids, now I move on to mushy food for a week.

Last meal before my 3 days of all-liquid, then 7 days to a month of mushy foods. Chicken, baked, boneless skinless breast and a bone-in skin on thigh, both with BBQ rub and after I took the picture a small amount of BBQ sauce. Served with white corn from frozen, in butter.

I use a pellet that's a blend of Maple, Hickory and Cherry.

Tried something new on the PAG - grilled cabbage quarters. Also with thick pork chop with maple-bourbon glaze and carrots. All were cooked for 20 minutes total. The cabbage and carrots were tossed in a small amount of EVO along with salt, pepper and garlic powder. Very tasty and will do that again.

Thick maple-bourbon glazed pork chop, cabbage and carrots, all grilled on the PAG. Going in tomorrow for some minor oral surgery, but will be on a liquid diet for 4 days, the 7-10 days of mushy food, so this may be my last post for a while.

The soaking of chips myth has been busted by many. Notably here: https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first All soaking does is delay the smoke which you actually don't want. Smoke sticks to wet, colder items. So you will get the best smoke penetration and flavor at the very start of the cook, and the meat should be put on cold and moist right out of the fridge.

Take a look at the Breville Smart Oven Air. I make pizza on it's pizza setting and have no complaints. It can fit some 5qt dutch ovens and I make my bread in there, so I don't need a steam function. Fits a quarter sheet pan with room to spare. Also works as an air fryer. It only goes to 480F but with "super convection" you get the effect of a much hotter oven. Since getting it, and the regular version, I have not turned on my regular oven. I use it almost every day.

Tri-tip, cooked SV then seared, served with steamed broccolini and mashed cauliflower with the last of the left-over egg fu yung gravy.