mgaretz

Sauté in butter. That can be it, or you can bump it up with crushed cashews or pistachios.

That's how I used to make them but my wife doesn't like the taste of smoked beef.

Yet another tri-tip, cooked SV for 8 hours or so, then torched.

That's the same yeast they sell at Costco for a lot less.

I vacuum pack and freeze my leftover rice in single meal portions. You can then reheat in the microwave but cutting off a corner or boil in water.

Made El Pollo Loco chicken again, with a few changes to recipe and cooked at a higher temp. Getting there!

We have laminate in the kitchen and it's been fine.

Bought a "store cooked" meatloaf because it was on sale and I'd never tried that store's meatloaf before. It was just OK, a little bready and mushy for my taste to eat by itself, so I made it into a casserole with a sauce consisting of primarily ketchup and sugar with salt, pepper, onion and garlic. Topped with panko. Served with steamed and buttered Brussels Sprouts, salad and a nice glass of Petite Syrah.

Ribs two ways again (smoked and char siu style).

Pork loin roast, rubbed with Montreal Poultry Rub and turbinado sugar, then smoked to an IT of 145F, then a very light sear with the searing torch. Served with steamed and buttered Brussels Sprouts and carrot and celery sticks because I forgot to buy lettuce to make salad.

El Pollo Loco* style chicken served with pinto beans (because that's the side my wife orders when we go to El Pollo Loco). It smelled so good I started chomping before I remembered to snap a pic. But I also took a pic of the leftover chicken. *For those that don't know, El Pollo Loco is a chain of fast food chicken restaurants.

Thanks!

Would you please share the recipe?

Split pea soup made in the Cuisinart Electric Pressure Cooker. 4 cups chicken stock 2 cups water 1/2 lb split peas 1 medium onion, diced 1/4 tsp garlic powder (or 1 garlic clove, minced) 1/8 tsp pepper 1/2 tsp salt 1 lb carrots, cut into chunks 1 lb ham steak, cut into chunks 1/4 tsp liquid smoke 1/4 cup cream sherry 1 tbs olive oil Saute the onions in the pot with the oil until translucent. Add the rest of the ingredients and stir well. Cook on high pressure for 8 minutes, then use natural pressure release. Note that I used 4 cups of stock/broth and 2 cups of water because the chicken stock comes in a 32 oz (4 cup) container and I didn't want to open and use half of another container. I have done that and I can't say using all stock makes a big difference in the flavor. Also, this soup will be a little thin the first day, but will thicken considerably by the second. Also, you can substitute lentils for the peas if desired. Do not omit the oil, it's necessary to keep the soup from foaming in the pot.

Split pea soup made in the electric pressure cooker.

Hash made with leftover tri-tip and a poached egg.

I bought the 16 cup Cuisinart Elite and hated it. I exchanged it for the Magimix and it's wonderful. Magimix is the home brand of Robot Coupe. WS still sells them but only online. That said, I hardly ever use it. I use my Blendtec far more often.

Latest batch was double-banana/peanut butter/chocolate. I wanted more banana flavor than I've been getting, so I doubled it. So far so good! 175 gm Precision Foods soft-serve mix (vanilla) 16 oz almond milk, unsweetened 1/2 cup Torani banana syrup 4 tbs peanut butter powder 4 tbs cocoa powder 1 tbs vegetable glycerin

BBQ Chicken and roasted baby beets, both made on the smoker.

My daughter is visiting from grad school and she requested meatloaf, mashed potatoes and mushroom gravy for the potatoes. I also made a salad. Here is the meatloaf (didn't get to snap the rest).

Last night I made top sirloin, cooked SV to 130F and then seared with the torch. Usually I do a fairly light sear. This time I wanted to see how a heavier sear would be and it was just fine. The meat didn't get any pre-seasoning at all. Nice crust and still medium rare throughout. Served with a combination of steamed parsnips and Brussels sprouts with butter, salad and a glass of red zinfandel.

Yesterday I made a batch of dairy-free Peanut Butter-Banana. Came out very good and scoopable with a regular teaspoon. 200 gm Precision Foods soft-serve mix (vanilla) 16 oz almond milk, unsweetened 1/4 cup Torani banana syrup 4 tbs peanut butter powder 1 tbs vegetable glycerin

Last night I made a char siu pork tenderloin. Dry rubbed with char siu mix and cooked SV for 5 hours at 145F. Then dried and coated with honey and seared with the Sansaire Searing Kit torch. Sliced and used is a stir fry.

Since an Air Fryer is basically a mini convection oven (possibly with higher velocity air), I am wondering if there is a significant difference in the results of getting that close to deep-fried effect in one vs. the other? Basically I want to make crispy fried chicken and fries without deep frying or even pan frying. That is, of course, the promise of the Air Fryers. I was debating getting one, but I also own a Breville Smart Oven. Why buy something else when the BSO can accomplish the same task. Maybe a bit slower, but it can also handle significantly more food at once. I have asked at several different WS and SLT locations and those employees that actually sound like they have cooked and used the BSO or the Air Fryer seem to mostly agree that you can get the same results with either. But asking here seemed like a good option, so any thoughts?

If you have a KA mixer, get the pasta set for it. I love mine. Makes it very easy to make fresh pasta. Having the motor lets you feed the dough with one hand and catch it with the other. And unlike the motorized versions of the hand crank machines, the KA is up much higher and makes it easier to catch longer pieces. I do everything with the KA - mix the dough and make the noodles. I can go from nothing to fresh pasta for two to four in 15 minutes or less, and that includes weighing the flour and cleaning up.