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Kerry Beal

A4 Box Induction Cooker

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This box gets so hot I don’t think I even envy @JoNorvelleWalker her Phillip’s grill. 

 

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The meat was a gift and I’m very grateful for it. It will keep on giving for at least a couple of days. but tonight it’s what’s for dinner doncha know.  And because I need to please no one but me it will be served with nothing but a little horseradish on the side. B9CAFF8D-6CE0-435D-B466-80564604283E.thumb.jpeg.278a36b001e51475163a9c3c67d794f9.jpeg
 

I suppose I should point out that it was cooked sous vide before I put it on the grill. I did four hours from frozen solid at 54.5°C. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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@Anna N

 

that rib chop looks perfect

 

betting the ' cap ' was exceptionally delicious.

 

which got me thinking :  Beef cuts are rarely referred to as ' chops '

 

it usually pork or lamb.

 

maybe because pork and lamb are smaller animals , and

 

a chop from then can be literally ' chopped ' off the larger hunk of meat

 

w larger beef , its sliced.

 

and just to be clear ,

 

its still early in the day 

 

 

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I am still very much in love with my A4. Tonight‘s dinner was a repeat of something I did not too long ago but in that case I roasted the vegetables in the oven. Tonight I wondered if they could be roasted in the A4 box. 
 

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and indeed it worked very well.  Carrots, parsnips, onions and a sliced cheddar Smokey. They had plenty of colour but it’s not showing up very well in this photograph. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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When we used to “entertain” — OK have friends over for a meal,  I often made a Danish dish called pork with apples and onions. Used to make it with pork tenderloin medallions. Today I decided to see if I could do something a little different. 
 

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I stuffed a half pita with onions and apples and then broke up a pork patty and added it. 
 

0E98E92F-7FA0-43E5-BE64-C6305CEA333B.thumb.jpeg.e6caf289931a55be609bfc1a7b7f7fcd.jpegIt does not photograph well. 
 

I should’ve remembered that I am stuffed- pita challenged. Others seem to have worked out the physics. I am very good at carpeting the floor with the stuff that should be in the pita. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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@Anna N

 

I must say

 

you are On Top of your Game

 

with that A4 !

 

suprise.gif.8172ca1e65bd45cf29edd267363f50f6.gif

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Apples, onions, pork? That sounds really great, @Anna N

I would be inclined to include a smear of grainy mustard but I guess that would take the pita out of Denmark, wouldn't it?

 

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1 hour ago, blue_dolphin said:

Apples, onions, pork? That sounds really great, @Anna N

I would be inclined to include a smear of grainy mustard but I guess that would take the pita out of Denmark, wouldn't it?

 

You know, when done right*, I never found this needed more than salt and pepper. We each have our own taste and I would not frown upon some mustard if that’s what you fancy! I might under other circumstances even be tempted to deglaze with a little Calvados and a little cream for a lovely sauce. How do I know it’s lovely? I’ll never tell. 

 

*By done right I mean nothing more than taking the time to get deep colour on everything. I was not quite patient enough today.  

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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