mgaretz

The liquid in the cooker is 1 cup of chicken stock and 1/4 cup red wine. The barley usually thickens it enough, but depending on how many veggies I put it, sometimes the gravy is too thin. Sometimes I will thicken it by removing a few potato and carrot chunks and puree them in my BlendTec and then stir them back in. If I am feeling lazy I will stir in a tbs or so of Ultra-Sperse.

Tonight I made beef stew. The beef was chuck and the stew included potato, carrot, parsnip, peas, celery, onion and barley. Made the in Cuisinart Electric Pressure Cooker. The beef came out super tender. I put everything in the pot but the carrots and parsnips and cooked on high pressure for 10 minutes, quick release, add in the carrots and parsnips and cooked for another 6 on high pressure with natural release.

Tonight I made beef stew. The beef was chuck and the stew included potato, carrot, parsnip, peas, celery, onion and barley. Made the in Cuisinart Electric Pressure Cooker. The beef came out super tender.

I was skeptical of the Voltaggio technique but I tried it last night on some fresh green beens (the long slender type). Vacuum packed with just some butter and microwaved until the bag looked like it would burst. It was only a single serving of beens, about 4 ozs, and it only took one minute. I let them rest for another minute or so. They were great.

Char siu made from pork tenderloin in the air fryer. The tenderloin was cut into four pieces then marinated overnight with NOH char siu mix as a dry rub. Cooked for 10 minutes at 360F, flipped, basted with honey then 5 minutes at 390F, flipped and basted again then another 5 minutes at 390F. Sliced and stir fried with mushrooms and bok choy.

Char siu made from pork tenderloin in the air fryer. Sliced and stir fried with mushrooms and bok choy.

'Cept it was dinner! (Im usually not willing to put that much time into breakfast!)

Pastrami hash made with pastrami I had made some time ago and frozen the leftovers.

Burgers and fries. The burgers were grass-fed organic chuck, cooked SV at 133F for an hour then torch-seared. On my bun were dill pickles, cherry tomatoes, lettuce and homemade thousand island dressing. Served with curly fries cut with the KA spiralizer attachment and cooked in the airfryer with a bit of olive oil and salt.

Thanks @Thanks for the Crepes - glad you liked it. Yes the heat isn't apparent and it's not on the real chicken either. And the yellow never really gets beyond the skin. The published recipe says they use yellow food coloring.

This was prime grade tri-tip, SV at 127F for 3 hours and then torch seared. Served with combo mashed cauliflower and peas and salad.

All the ones near us in the East Bay closed long ago (but SoCal has tons). They did just open one fairly close, but still a 20 minute drive. Anyway, here is the marinade recipe. This is for 1 chicken, or like I do, 2 breasts and 4 thighs. 1 tbs white vinegar 2 cloves garlic, minced 1 tsp salt 1/2 tsp dried oregano 1/8 tsp pepper 1/2 tsp sriracha 6 ozs of pineapple/orange juice (see below) 2 tbs lime juice 1 tbs olive oil 8 drops of yellow food coloring (optional) For the juice, I use the small 6 oz cans from Dole. They make a Pineapple/Orange blend, but it can be hard to find in that size. (The cans come in a 6 pack and they are perfect for this recipe as you have no leftover juice and you don't even have to measure.)

Yes. According to the "official" recipe it's marinated in pineapple juice, vinegar, lime juice, oil, fresh garlic, oregano, finely ground chile, salt, pepper and yellow food coloring. I marinate overnight and I substitute a 50/50 blend of orange and pineapple juice for the straight pineapple juice and some sriracha for the ground chile. They grill it on an open flame grill (gas) and the chickens are cut in half when grilled, then chopped into breast/wing/thigh/drumstick after cooking. These days I buy the breasts and thighs in the "value pack" when they are on sale, portion them into double meal sizes (2 breasts, 4 thighs), seal them with the marinade on a low vacuum setting on my chamber sealer (because I want the marinade to be able to move) and marinate in the fridge, turning every so often. Then I cook one pack and freeze the remaining pack or packs. The double meal size gives us leftovers for the next night. I cook them on my pellet grill at 425F for about 45 minutes and I don't turn them during cooking. If anyone wants the recipe measurements, I am glad to post them.

El Pollo Loco-style chicken again. This time I forgot to add the yellow food coloring! Served with pinto beans doctored with a bit of Sweet Baby Ray's Hickory BBQ sauce, salad and the last of the Old Soul Zin.

Air fried chicken with meh corn. More details in the Air Fryer Topic.

Finally getting some success with bone-in fried chicken. This was definitely "eat-the-crust-off-the-bottom" quality. It was a single breast (just me for dinner tonight) that I dredged in seasoned flour, then into an egg wash, then back in the flour. Before putting it in the fryer, I gave it a light brush of some olive oil. The brush worked better than the sprayer, allowing me to get a perfectly even coating. Cooked at 360F for 20 minutes, turning at 10 minutes, brushing any dry areas with some oil (there were just a few) and then flipped again at the end, then 5 more minutes at 390F. I also used the grill pan accessory rather than the basket. It works well and cleans up in snap, but doesn't hold nearly as much as the basket, though it seems like it should. Served with corn that appeared past its prime when I bought it, should have trusted my instincts.

My sense is that it may be a bit faster, but doesn't offer much advantage beyond that.

I tried a baked potato for lunch at 390F for 30 minutes. It was a medium-small size and it was pretty close to done (close enough that I ate it all), but I think another 10-15 minutes would have been better. I did not oil it.

Meatloaf casserole made with the leftover meatloaf. I make this by boiling up the noodles then combining with the meatloaf and a ketchup/sugar sauce that's about the same as the meatloaf glaze. This time I tried something a bit different: I added an egg to the sauce to see if it would bind the mixture a bit. Nope. I also added peas. Last, I sprayed the panko on top with a bit of olive oil to make the topping crispier. That worked.

Did you ever hear back? (This was baked potato in the AirFryer)

Just me for dinner tonight, so I made a sirloin steak SV (127F for 1 hour from frozen), seared with a torch then seasoned with salt, pepper and dill seeds. Served with white corn on the cob, salad and a few glasses of Old Soul Old Vine 2013 Zinfandel.

Meatloaf, served with mashed cauliflower with chives, and salad.

The article implies that apples are harvested year round so you can always get a fresh apple. Apples are harvested once per year, so you very rarely get a truly fresh apple. The article also says that any apple lover knows the sign of a fresh apple is lack of browning. Did the writer never eat an apple before? How can you tell its browned before you slice it?

Ernie does at one point ask what the mixture the chicken was in and Sanders answers that it was milk and egg wash. And what I hear Sanders telling Minnie is that she doesn't have the 11 herbs and spices (and earlier he mentions the 11 herbs and spices as being part of the recipe).

The pieces started out about 1x1x3" and they were pre-cut before marinating. I actually put them in the fridge about 10 am the day before cooking so they were more like a day and half. I flipped the bag over every now and then.