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Cooking with the A4 Box Induction Cooker: What'd you make?

Anna N

By Anna N
in Cooking

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Smithy

Smithy

Posted
Posted

Maybe I've never had proper Lebanon bologna. The stuff I've had from grocery delis (all west of the Mississippi, I might add) has left me cold: not nasty, but too...too...garlicky? Bland? I don't know. What defines Lebanon bologna?

 

As to the shrimp vs. octopus **yaki I am utterly ignorant of it all, and glad to see/read anything you care to share about it. I don't even know what the -yaki means; I know it from sukiyaki (sp?) and that clearly shows how little I know.

 

No, you definitely aren't talking to the wind! 

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Anna N

Anna N

Posted
  • Topic Starter
Posted
8 hours ago, gfweb said:

Did you get the sweet stuff? Foul. The regular LB is great stuff. 

Tried both. Just don’t get it. But then I don’t get caviar, foie gras, or truffles. 

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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

Anna N

Anna N

Posted
  • Topic Starter
Posted
11 hours ago, Smithy said:

. I don't even know what the -yaki means; I know it from sukiyaki (sp?) and that clearly shows how little I know.

I am no linguist but my understanding is that yaki can mean grilled, roasted or cooked. I have to guess that context makes the difference. I believe @liuzhou is a linguist but that doesn’t mean that he is fluent in Japanese or can translate one language to the other In this case. But there are enough people around that I’m sure somebody will pop in and tell us what yaki means. 

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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

Anna N

Anna N

Posted
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Posted

Breakfast from the box.

 

FBAFF28E-47B9-4F1C-A343-E1376982CF23.thumb.jpeg.e8a64174c215d4bd648e3fbf3cb95831.jpeg

 

First some skillet toast.

 

A20B6271-1FA5-488A-919E-FCD064F332BB.thumb.jpeg.a4b67167f50e3cc2666a78edf47ad9ff.jpeg

 

Then when it reached an appropriate degree of doneness I turned it over and added some rinsed, canned salad shrimp. 
 

05EE95E8-8AFF-40BC-BEA2-79B3D92EDC37.thumb.jpeg.7c72dba9e4b8258e6b476123bc37058b.jpeg

 

Then I turned down the heat (this thing is amazingly responsive, but of course it is induction) and scrambled a duck egg.

 

382780F4-A7BE-43D1-9DD8-674770E1AA37.thumb.jpeg.b9cfcfb1e2bbd4c0f6113642fb28762f.jpeg

 

it’s a bit like having a mini flat top.

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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

liuzhou

liuzhou

Posted
Posted (edited)
27 minutes ago, Anna N said:

I believe @liuzhou is a linguist but that doesn’t mean that he is fluent in Japanese or can translate one language to the other In this case.

 

I'm certainly nowhere near fluent in Japanese, but...
 

Yaki means "fried". Well, I understand it means "cooked", but usually only applied to frying.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
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The Kitchen Scale Manifesto

KennethT

KennethT

Posted
Posted
55 minutes ago, liuzhou said:

 

I'm certainly nowhere near fluent in Japanese, but...
 

Yaki means "fried". Well, I understand it means "cooked", but usually only applied to frying.

 

What about yakitori?

liuzhou

liuzhou

Posted
Posted
29 minutes ago, KennethT said:

What about yakitori?

 

Fried tori, obviously! 😃

OK. By fried I was including grilling. Yakitori is grilled chicken, isn't it?

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Anna N

Anna N

Posted
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Posted

I will have to up my game or I will bore even myself. But first I will need to put in an order for some groceries. So tonight it’s the same old same old more or less. To ease @rotuts fears, the Spam was the reduced sodium kind because they didn’t have the real McCoy in stock.

 

 

2726765C-DCC0-4CF1-897E-D0917D3FB2BC.thumb.jpeg.d8d413c8aa27be11c34cd31403c50743.jpeg

 

B7196704-2F87-4B00-9907-7C359287B747.thumb.jpeg.72fe35800374ef24090eae58bbfff36f.jpeg

 

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served with some of my favourite brown sauce (HP) on the side.  

 

 

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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

Anna N

Posted
  • Topic Starter
Posted

I have been using this appliance almost exclusively but most of it is pretty repetitive so I have not been posting about it. 
 

Tonight I used it to reheat some roasted vegetables and cook a couple of eggs.  

 

79D5C42B-454E-475A-8907-A371D693DBB7.thumb.jpeg.9267653e46a3de840ad51811aecc2271.jpeg

 

6FB895C4-770A-49CC-979D-493DF83104FC.thumb.jpeg.8ee5df97cf0b56191c6bdcef57603aaa.jpeg

 

 

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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

Smithy

Smithy

Posted
Posted
On 10/12/2019 at 6:30 PM, Anna N said:

I have been using this appliance almost exclusively but most of it is pretty repetitive so I have not been posting about it. 
 

Tonight I used it to reheat some roasted vegetables and cook a couple of eggs.  

 

79D5C42B-454E-475A-8907-A371D693DBB7.thumb.jpeg.9267653e46a3de840ad51811aecc2271.jpeg

 

6FB895C4-770A-49CC-979D-493DF83104FC.thumb.jpeg.8ee5df97cf0b56191c6bdcef57603aaa.jpeg

 

 

 

Did the egg vessels get an extra induction kick, do you think, or were they strictly to contain the eggs? 

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Anna N

Anna N

Posted
  • Topic Starter
Posted
8 hours ago, Smithy said:

 

Did the egg vessels get an extra induction kick, do you think, or were they strictly to contain the eggs? 

Strictly to contain the eggs. I need the dual tray that doesn’t exist!

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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

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
3 hours ago, teonzo said:

I'm waiting for a video where you perform some teppanyaki wizardry.

 

 

 

Teo

 

 

Even better... takoyaki.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Anna N

Anna N

Posted
  • Topic Starter
Posted (edited)
3 hours ago, teonzo said:

I'm waiting for a video where you perform some teppanyaki wizardry.

 

 

 

Teo

 

 

21 minutes ago, JoNorvelleWalker said:

 

Even better... takoyaki.

 

You can both keep your knickers on. It’s going to be some time. I expect to do the Danish æbleskivers first.😂

Edited by Anna N (log)
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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

teonzo

teonzo

Posted
Posted
4 hours ago, JoNorvelleWalker said:

takoyaki

 

I had to google this because I forgot what it was.

 

 

 

3 hours ago, Anna N said:

I expect to do the Danish æbleskivers first.

 

I had to google this because I never heard even the first 3 letters together, I'll need some lessons to learn how to pronounce it. Thanks for pointing them out, they are really interesting, I think they would get a good response here in Italy, so I'm saving them for the future.

 

 

 

4 hours ago, Anna N said:

You can both keep your knickers on. It’s going to be some time.

 

We'll wait for whatever you are going to show us!

 

 

 

Teo

 

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Teo

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
11 hours ago, Anna N said:

 

You can both keep your knickers on. It’s going to be some time. I expect to do the Danish æbleskivers first.😂

 

 

Had to look them up in Magnus Nilsson's The Nordic Baking book.  The recipe for æbleskivers does not appear too difficult.*  Now if only I had an æbleskiver pan...

 

 

*even the Icelandic version.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
12 minutes ago, gfweb said:

cheaper solution...😀

https://www.amazon.com/Nordic-Ware-Danish-Ebleskiver-Pan/dp/B00004RFPL/ref=sr_1_3?keywords=ebelskiver&qid=1571240574&sr=8-3

 

 

...but it doesn't come in colors and it's not induction.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Anna N

Anna N

Posted
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Posted

EDD1608A-DFB5-4A6B-929D-2253228CEE8A.thumb.jpeg.94b88595a05ee3c4db10ac561797f7ab.jpeg

 

Baby bok Chou sautéed in the box. 
 

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Served with Salisbury steak that I had made aeons ago and found hiding in my freezer. I put it, still frozen solid, in the CSO (Cuisinart steam oven) on bake steam at 325°F for 30 minutes and it was perfectly thawed and heated through. Nothing wrong with a little fusion now and again.

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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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