mgaretz

We just used that last of our frozen roti paratha tonight and my wife won't let me go to the Indian market to buy more, so I may try your recipe, but all I have is regular AP flour, and same market story. How do you think it would be with all AP flour?

Corned beef, cabbage, carrots and potatoes. A little late for St. Patty's day, but...

Panko breaded shrimp (from Costco) with steamed cauliflower in butter and steamed broccolini in butter.

Beef stew, made in the IP. Top round, potatoes, carrots, celery.

Fried rice. My wife volunteered for a few nights at a homeless shelter and they had fewer people than expected, probably due to virus fears. There was a lot of leftover food and they are not allowed to re-serve it, so he brought this home. It was pretty plain so I added chicken, egg, snap peas and extra spices and soy sauce.

Pork chops, maple-bourbon glazed, carrots, all made on the Philips Avance Grill.

I make them and freeze them (when ground beef goes on a deep sale). I also do this because my wife likes a 1/4 lb burger and I like a 1/2 lb burger. I used to shape them, freeze them on a cookie sheet with parchment paper, then vacuum seal them. This was to allow them to keep their shape when the bag compresses them. But lately I have just been sealing them then freezing as the shape isn't altered that much.

1" thick burger, from frozen, 133F, 45 minutes. This is basic burger from the Joule app.

Burgers, cooked SV then seared, with lettuce, pickle and homemade thousand island dressing, served with steamed broccolini in butter.

Pulled pork hash with the last of the leftovers. Pork, sweet potato (actually golden yam), onion, peas, bbq sauce.

Be sure to report back when he actually tries them. And I just posted the Blasphemy Pulled Pork recipe.

They are just to the right of the pork. Got them at the Keto stand at the Farmer's Market. Zero carb and zero calories. They're called Emperor's New Potatoes.

Ok, here it is with steamed broccolini in butter (my wife's current favorite veggie). Better? Tomorrow expect to see it made into hash with sweet potato and onion.

Keep the wife happy? Seriously, the way I make it - cauliflower, butter and seasoning - it tastes quite good and I enjoy it too.

Pulled pork, using a technique/recipe I am calling Blasphemy Pulled Pork. It uses country-style ribs instead of the usual hunk of shoulder or butt. They cook in a lot less time and every piece has some bark! Recipe details at my Blasphemy Ribs site (see link in signature). Served with mashed cauliflower.

Pork shoulder (aka country style ribs), smoked for 1 hour at low heat, then high heat to finish. Was hoping for a pulled pork effect, but didn't work, so I sliced it. Chewy but tasty. Served with snap peas in butter.

I do 4 and 4 and then an ice bath and get great results.

More pork chops, cooked on the Philips Avance Grill, with broccolini steamed with butter. Chops had the usual maple-bourbon glaze.

Colder out, so calls for soup. Chicken and rice with onion, carrot and celery.

Brisket, leftover from a cook last summer (frozen), reheated SV, served with sweet potato and steamed snap peas. BBQ sauce not shown.

I think this is a manifestation of the “when you get a new hammer, everything is a nail” syndrome.

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

122F for 45 minutes - that't from fresh/thawed. If the salmon is frozen about an hour.

Salmon, cooked SV then seared, with a maple-bourbon glaze (it flaked apart on the way to the plate), served with steamed broccolini in butter.

Also recently posted my blasphemous way of making cole slaw.