Partner invited her new boss over for drinks.I'll warm up the AED.
What's the occasion?
Partner invited her new boss over for drinks.I'll warm up the AED.
What's the occasion?
And meatPartner invited her new boss over for drinks.
Lovely looking, what were your settings? Air frying for an hour? I can't tell for sure.
air fry for 20 mins then bake for an hour. 23 minutes left and it’s 107. Might need a little longer than an hourLovely looking, what were your settings? Air frying for an hour? I can't tell for sure.
Mine has a cute little temp probe that will shut it off at temp. I love my Ninja Foodi LOL.air fry for 20 mins then bake for an hour. 23 minutes left and it’s 107. Might need a little longer than an hour
I kinda regret not stepping up a level. That would be so handy with the pressure cooker. You don’t have a second lid on that one do you?Mine has a cute little temp probe that will shut it off at temp. I love my Ninja Foodi LOL.
Might depend on the starting temp of your meat?air fry for 20 mins then bake for an hour. 23 minutes left and it’s 107. Might need a little longer than an hour
What's the super secret blend of spices?4lb pork loin in the oven and cooking. Coated in bacon fat, a super secret blend of spices, seared until brown. Cooked for 30-60 at 425°F. Should be done in the next 45 minutes.
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That I never get the quantities the same. It's approx 50% kosher salt, 30% Morton's Montreal Steak Seasoning, 19% Morton's Nature's Seasoning, and 1% black pepper. Shaken and made into a 'paste like consistency with the bacon fat, then layered on the pork loin like icing on a cake. Braise on nuclear until a nice skin forms, then bake at your chosen time/temp. Today's hot and fast, so it's going to be a bit tough; normally I like to get it in the oven about noon and let it cook for about 6 hours at 200°F for a really tender loin.What's the super secret blend of spices?
How hot is it there? we are in a heat wave and i thought it was like 200 degrees outside when i looked at my computer sceen it said 200 in the corner. Just trying to keep chill drinkin a beer but not cooking. We have 20 more minutes till Power Save Hours. 4 to 9. Sat is movie theater day and all tix are $3 all day every movie everytime, so might go chill inside there for a spell.4lb pork loin in the oven and cooking. Coated in bacon fat, a super secret blend of spices, seared until brown. Cooked for 30-60 at 425°F. Should be done in the next 45 minutes.
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dude, your avitar scared me. lol . i like it, how did you make it?I kinda regret not stepping up a level. That would be so handy with the pressure cooker. You don’t have a second lid on that one do you?
<edit> whops thought that was L.G. posting. My bad. It's like 77°F here, just rained so cool and muggy.How hot is it there? we are in a heat wave and i thought it was like 200 degrees outside when i looked at my computer sceen it said 200 in the corner. Just trying to keep chill drinkin a beer but not cooking. We have 20 more minutes till Power Save Hours. 4 to 9. Sat is movie theater day and all tix are $3 all day every movie everytime, so might go chill inside there for a spell.
Dinner looks good. Bubbies Saurkraut might taste good with it and maybe some green beans.
It will be National Cinema Day across the USA on Saturday. I would like to see the movie called Three Thousand Years of Longing.<edit> whops thought that was L.G. posting. My bad. It's like 77°F here, just rained so cool and muggy.
I haven't seen a movie ticket under $15 in the last 15 years at least. We used to have a $1 theater in my college town, they played movies that had left the big screen but weren't on video yet, and like yeah still used reel films so they got them cheap by being last. If you could handle skipping audio and a few missed frames 15 or so minutes, it was a good deal even back in the 90's.
Applesauce pleaseAll done. Time to feed the offspring, before she turns in preteen hell child.
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