mgaretz

A nice big ribeye, cooked SV at 125F then dusted with Magic Browning Powder and torch-seared. Served with baked potato (45 minutes in the air fryer), salad and too many glasses of red.

Thanks for the praise! Hash is what we usually do with the last of the leftovers, except I'll use regular potatoes instead of sweet and also fry some onions with the potatoes, adding them when the potatoes are about half done. Sometimes I'll add in some peas. For the eggs, I crack them right on top of the hash, lower the flame and cover, poaching them in place.

Pulled pork. Rubbed with MeatHead's Memphis Dust and smoked at 225F for just shy of 10 hours to an IT of 203F.

Salmon cooked SV then glazed with a maple syrup and bourbon glaze and torch-seared. Served with green beans in butter and salad. This was my first attempt with a maple/bourbon glaze and I quite liked it.

Last night's dinner: Shrimp, sauteed with peas, carrots, onion and lightly seasoned with cumin, garlic, salt, pepper and cream sherry,

Made char siu in the air fryer again, this time with cubes of pork shoulder. Came out very nice. Made it into a stir fry with snow peas, mushrooms, carrots, onion and bean sprouts. Sorry about the messy plate. I was half-way through the first helping before remembering to snap a pic.

Salmon, cooked SV then basted with a honey-bourbon-herb glaze and torch seared. Served with buttered peas and salad.

Beef stew with chuck, carrots, parsnips, potato, onion, celery, peas and barley. Lately I have been making this in the electric pressure cooker, but yesterday's schedule wasn't conducive to that, so I went back to the slow cooker. I made it a semi-dry stew on purpose by upping the amount of barley and lowering the liquid content. Normally I use 1 cup of chicken stock plus 1/4 cup of red wine. For this batch I used 1/2 cup of water and no stock or wine. It was very good.

Yet another tri-tip, seasoned with salt, pepper and dill seeds, then 8 hours SV at 130F, dusted with magic browning powder and torch seared. Served with steamed cauliflower with butter and cashews and salad.

Between two and three pounds. I recently scored some prime grade tri-tip at Costco for $4.45/lb.

No on the burnt sugar, but I thought I detected a bit of the bicarbonate with the original ratios (3 parts dextrose to 2 parts bicarbonate), so that's why I reduced the bicarbonate.

As far as I can tell, it gets credited to @paulraphael.

Tri-tip, cooked SV at 127F for 8 hours, dusted with magic browning powder then torch seared. This was an experimental version of MBP: 4 parts dextrose (corn sugar) to 1 part sodium bicarbonate (baking soda). I did this in an effort to reduce the amount of bicarbonate and I think it worked just as well. Served with from-scratch fries made in the air fryer and salad.

A couple of recent cooks: Tri-tip steak, cooked SV, then torch seared. This was my first time trying magic browning powder and I liked the result. Served with green beans in butter and salad. Salmon, cooked SV then glazed with a honey-bourbon mix and torch seared. Served with steamed bok choy and salad.

The one Shel and I are discussing is from Costco, not TJs.

We fed two people twice with a single packet. In fact the picture I took is of the re-heated leftovers. We did add rice the first night and rice and veggies the second to stretch it a bit.

That is it. And currently on sale for $3 off ($9.99 net). It's not clear from the box, save for one tiny inference from the directions), but there are two packs of chicken and two packs of sauce inside.

Orange chicken, from a box from Costco. Made the chicken in the air fryer - it came out great - nice and crispy and not greasy. 15 minutes at 390F. Served with fried rice (from the previous night's leftover basamati) and stir fried bok choy.

Orange chicken, from a box from Costco. Made the chicken in the air fryer - it came out great - nice and crispy and not greasy. Served with fried rice (from the previous night's leftover basamati) and stir fried bok choy.

Yes I fully cook the pasta. There's no cheese in this one. Sometimes I will make a lasagna with the leftover sauce, but would use wide flat and homemade noodles and that would have cheese. I generally don't make cheesy dishes as I am lactose intolerant and that limits the cheeses that are available, and there aren't many cheeses I care for anyway. At least Kraft shredded mozzarella is low in lactose, so that means I can do pizza and lasagna. Often I will add some panko to the top and broil it for few minutes to crisp it up. Didn't do that this time.

Mixed the remaining leftover red sauce with some colored rotini and baked it:

And what makes it worse is they are talking Canadian dollars! $4.66 would be $3.54 here in the US (today).

My Chunky Red Sauce served over a combination of homemade angel hair pasta and bean sprouts.

Tri-tip again. SV'd at 130F for 8 hours then torch-seared and finally seasoned with salt, pepper and dill seeds. Served with white corn and salad.

In and Out fries are very good when they are eaten right away. Let them sit for 10 minutes and they are terrible. So eat them in (not out) and quickly. What I love about I&O is that if you order one of their combos that includes cheese on the burger, and you have them make it without, they actually deduct the price of the cheese. No other fast food chain does that.