Orbit

Oh wow! I love Char Siu Bao, and your Chair Siu looks delicious! Are the Bao hard to make?

Roasted a chicken tonight

Giant sous vided pork chop, spuds, and green beans

I'm new to this, but I dry, salt/pepper, bag, cook, sear.

Sea bass with green beans and shallots

I would call it Shwarma. I grew up and am from southern California, though I don't live there any more.

Seared ahi with sautéed squash.

My first sous vide! Lamb chops at 134 for 2.25 hours. With sautéed shallots and green beans.

Very simple oven baked chicken wings with BBQ sauce and mashed potatoes

Steamed broccoli, roasted potatoes, and grilled Steelhead Trout.

I actually tried the chapulinas at Guelaguetza back in the aughts. I liked the other food much better! Great restaurant!

I'm thinking about this one: https://www.atlasobscura.com/articles/latin-american-cookbook

Old spices are probably to blame. Also using powdered spices instead of crushing/grinding whole spices will make it bland.

Now I don't feel so bad about the tree still being up...

It looks yummy!

I posted about this in Cookbooks, but maybe this is a better place for it. I have "Indian Instant Pot Cookbook", and it calls for a quarter cup of liquid for the recipes. I thought you needed at least a cup of liquid to reach pressure. Will I ruin my IP if I try to follow these recipes? The cookbook assures me that the other ingredients (yogurt, tomatoes) will provide the liquid, but I don't know if I trust that. Anyone have experience with this cookbook, or with low-liquid IP recipes?

I just got "Indian Instant Pot Cookbook" and am wondering about the amount of liquid in the recipes (like a quarter cup only). Will I ruin my IP if I do this? I thought you needed at least a cup of liquid. Thoughts? Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast (eG-friendly Amazon.com link)

IP carnitas

I haven't inaugurated it yet, but do plan to use it.

EG enabled my upgrade to an IP where I had been using a regular stovetop pressure cooker. Also a set of glass "tupperware" that I can't recall the name of. And indirectly, it contributed to my husband buying an ANOVA SV setup for me for Xmas. Countless ingredient purveyors And cookbooks

I use freeze dried chopped shallots from Penzey's in sauces and stews; I find it works well.

I got a sous vide for Xmas and have no idea how to use it. I ordered a Sous Vide Cookbook, but it's not here yet. I have a practical question: How do you use a wireless meat thermometer with a roast in a sous vide? Can it just go in the bag, inserted in the meat?

Tests aren't always that reliable. I'm allergic, as in anaphylaxis, to shellfish. A skin allergy test didn't pick up on that and instead said I was allergic to green beans, which I eat without a problem.

I just love Beaujolais Nouveau!

My husband, trying to be helpful with deviled egg prep, while I was out of the kitchen--cut all the boiled eggs in half---not lengthwise! I discovered him as he was cutting the last one, so I have 24 very awkward deviled eggs.