mgaretz

Orange chicken, made in the BSOA and chicken fried rice with snap peas.

Breville Smart Oven Air (not steam)

The above was done at 400F for 15 minutes. I'll usually use somewhere between 400F and 450F depending on what it is and how crispy I want it (and sometimes my mood). I don't think I have ever done sweet potato fries. I have done frozen shoestrings and I usually do those at 400F or 425F. Can't recall if then ends were kinda burnt.

Shake N Bake pork chops, done in the BSOA on airfry mode, tater tots done with them and snap peas.

My mother was exactly the same. Had to try everything but didn't have to eat it if I didn't like it. That is, everything except artichoke hearts. As a kid, I loved artichokes, but the hearts didn't sound good to me. When I said I didn't want to eat them, she didn't make me try them, just said, "Pass them to me." To think of all the years of goodness I missed... sigh.

Reverse searing is when you sear after cooking, the “reverse” part referring to the fact that a lot of recipes call for searing the meat before cooking, usually with the intention to “seal in the juices”. That has been proven false.

Cabbage soup in the IP. This time I did things a little differently: I cooked the meat, onion, spices and liquids for 10 minutes, quick release, added the cabbage and carrots for 6 minutes with natural release. Kept much more of the cabbage intact.

Colder here so that calls for soup! Cabbage soup made in the IP.

Pork chop, cooked SV, seared then glazed with maple-bourbon. Served with snap peas.

Stir fry with char siu, mushrooms, snap peas, onion, cabbage and noodles. Tri-tip (prime), cooked SV for 8 hours then seared, served with sweet potato.

Anything for you. 😉

It's Monday so it must be ribs! Another batch of Blasphemy Ribs, served with white corn in butter.

Two recent dinners: Lentil soup, made in the IP with brown lentils, ham and copious amounts of carrots. Accompanied by a glass of LVC 2001 Zinfandel from the De Mayo vineyard. Even though it peaked some time ago, it was still excellent. Last bottle though. Burgers, cooked SV then seared. Served on a sesame seed bun with lettuce, pickles and homemade thousand island dressing. Served with green beans (still trying to finish the Costco bag) and potato sticks from a can.

Shake N Bake pork chops, cooked in the BSOA on air fry mode, served with green beans in butter and accompanied by a glass of "Caboose" - a Livermore Valley Zin from 2006. The Zin was from Livermore Valley Cellars, which, at the time, was one of the oldest wineries in the valley and now sadly gone. Caboose was one of the "Big Ass Zin" series. The first was called Big Ass Zin and the name snuck by the Alcoholic Beverage Control board the first year it was released, but they refused to approve it a second time. (Names that refer to potency are not allowed.) So in subsequent years they had fun with euphemisms like Caboose, Triple Cheek, Right Behind, Left Behind, Way Behind, Crack of Dawn, etc.

Cincinnati Chili over zoodles.

Sirloin steak, cooked SV then seared, served with green beans in butter and a nice glass of Lodi Zin.

Pork chop (double cut), dry-brined then cooked SV then seared and glazed with maple-bourbon. Served with green beans in butter and a nice Lodi Zin.

Another batch of Blasphemy Ribs, served with broccoli made in the IP.

Chow mein with char siu (made in the IP, then coated with honey and air-fried followed by a quick broil), noodles, bok choy, mushrooms, broccoli, etc.

Hash made from the last of the leftover prime rib, with sweet potatoes, onion and spinach.

15 minutes, high pressure, quick release.

New Year's Eve dinner was prime rib, slow roasted and lightly seared. Served with artichokes made in the IP and dipping butter.

Tri-tip, cooked SV for 8 hours then seared. Served with artichokes and stems (with butter to dip), made in the IP and a glass of Lodi Pinot Noir.

Set of silicone sealing rings in different colors as food odor will remain in the rings for some time after washing. With color-coded alternates you can always cook (ie: red for spicy foods, clear for steaming/eggs, etc.). Also a steamer basket. Those are the must-haves. Nice to have is an egg holder if you plan to do eggs, but you can do without.

Cabbage soup made in the IP - just the thing for a dreary, rainy. (Beef, carrots, onion, cabbage, tomatoes.)