Raamo

From This cookbook: (eG-friendly Amazon.com link) Lamb Shanks with saffron and pomegranate + lots more. The sauce is amazing so we made Couscous. The roasted carrot recipe is also from the cookbook, we used bulgar wheat - and a spicy sauce on them. Very pretty meal.

My very german lunch, sausage (cooked sousvide at 150f for an hour) and a home made pretzel (modernist bread) My

Buns from Modernist Bread, but I replaced about 25% of the Bread flour with Whole Wheat flour. I like this way a lot better. . Sloppy Joe is from Savory Spice their: Sweet Jerk Sloppy Joes Jerk flavor is really good - was easy to mix with 1 lbs of ground beef.

Tonight a new one from 1000 Indian Recipes page 348: Dried-Cooked Red Lentils with Cumin Seeds (and beets) The beets give it this fantastic color. There's a lot of flavor from a bunch of spices and a little heat from some dried red chili peppers.

Duck + Lamb Kefta Tagine from The New Mediterranean Table by Sam Wadi. I've posted about this before I discovered local lamp producer and have made quite a few meatballs out of lamb. So turns out the texture of duck is not the same as lamb... so about 8oz of Duck + 16 oz of Lamb = 2nd+ time we had this. Sauce is still amazing. Tomato, Egg, Urfa Biber Harissa, Preserved Lemon. Now with lamb - one of my favorite recipes.

https://arstechnica.com/health/2024/05/new-research-shows-gas-stove-emissions-contribute-to-19000-deaths-annually/ I love induction. But I don't think this will change much any time soon.

Do I have a newer model - or do I put less fries on the tray? I've pre microwaved fries and put them on frozen and I can't go too long or I burn them. Prawns are bigger so maybe that's why.

I've had zero problem getting toasty fries, so even if it's not the most powerful it still crisps up nicely! I haven't needed to rotate the rack, I've tossed the items on it twice, but often I haven't had to.

First Chris Young's video about fries that explain how an air-fryer work and then I think seeing Air Frying instructions on Toaster Strudels got me thinking... Visit to Williams Sonoma after reading far too many reviews and we have this in our house that fits perfectly and it's BLUE! The pro version is too deep. I had just made french fries for lunch in it, here it is next to our vacuum sealer. On top of a cutting board so it doesn't damage the granite. I've used to beak bread, bake meatballs, and make a lot of fries...

Lamb Meatballs with ras el hanout, tomato sauce with ras el hanout.... onion in both, garlic in the sauce.. Fries in our brand new airfryer - I'll post a picture over in airfryer topic. Bread to make sure none of the amazing tomato sauce is left. I made the meatballs and sauce last night, since I didn't figure I'd have time to do more then cook the meatballs in the steam oven, heat the sauce in the microwave, the fries in the air fryer, and the toaster for the bread

Sourdough Focaccia, First time we've made this with a sourdough levain. It's 1/3 the dough in a 9x9 pan. So tasty!

Modernist New York Style Pizza, this time made with a levain instead of yeast! Worked just fine, the dough seemed a little easier to roll up big, so I think the water content was higher.

So I've got this ham I've been doing with potatoes.. but I'm out. We have lots of acorn squash... So I took 1/2 an acorn squash, cut it up small and put in our steam oven at steam + convection 320f. In 7 mins it was ready to go into some butter... OMG this is so good. Of course I've got the 2019 Chardonnay from HDV's Le Debut (younger vines) Very yummy!

Day 3... Rye setting w/ Proof, program number 31... Never used this before: Looks closer to the white bread then the multigrain bread option...

The 2nd loaf of Balser brot I baked using the White Bread proof and bake... It's darker.. so this mode must get hotter. Both loafs were 200f when they came out of the oven... There's a third option: Rye Bread.. how will that be different? Perhaps I try that tomorrow.