Sorry, busy busy!

What are we gonna cook in May, @Gloves?

I normally use our Toaster Oven / Airfryer combo. It's a nice unit, and it will heat / crisp things up very well. I don't really do a lot of baking, so I don't use the full oven very frequently. I use the stovetop often and then the toaster oven / airfryer for just about everything. Also, I have a microwave and there is no shame in having/using one. I don't cook/make all my meals there, but it is very handy for a number of reasons when you just need to warm something up quickly without making a big mess. It's not the primary cooking device, but it can still be a great supporting tool in the kitchen.

Ours died 4 years ago. We never went back.

But... but... Pizza Pockets! Wait no... Uh... Frick!

So is my stovetop.

But it's so good at melting butter!

My microwave died like 2 years ago. I barely miss it!

Pretty sure my favorite technique is microwaving. I mean, if we're going by shear numbers.

So my problem as of late is micro plastics. That is why I haven’t gotten a souevide thing yet. I feel that cooking the plastic with my food could be detrimental. However, I’m just a scrub and actually have no idea what is what. Your fish does look like it was cooked well though. Maybe a quick sear to get some crust.

Thawed

Did you cook it from frozen or did you thaw it ?

I lied

Steaks......Flame grilled over charcoal 100% Chicken......breaded and fried Pork Chops....... See steak, or chicken

I tried sous vide last week. I've heard about this method a lot (like, on TV) but I was put off by the bag thing. I don't have a vacuum sealer, and ziplock bags don't seem like they could be in boiling water. But I was still interested in trying it. For some reason, I looked it up on SeriousEats, and "freezer bag" made something click. A few days later, I went in the freezer for a salmon fillet and noticed they were individually sealed, and decided here was a chance. I took the fish out, patted it dry, added seasoning and butter, put it back in the bag. I folded the top down and put it in the water, using a binder clip to secure it to the edge of the pot (and keep the non-sealed bag upright). No pictures, but it came out good... later I'll have to run a taste test to compare this with baking or grilling.

Frying. Deep frying. Baking. Grilling. Barbecue. Preserving (canning, dehydration, salt/sugar/smoke/vinegar). Knifework. What techniques do you like? want advice on? just tried? wanna brag about?

Well, dang it, I thought I had pictures of this, but I can't find them. Or another piece in the freezer, I don't. Not surprising, since this was better. I made my shepherd's pie at the same time I did the meat loaf. So here is a picture of the last slice of meat loaf. Picture it with peas and carrots and corn mixed in, different seasoning, and topped with mashed potato like frosting. Then I put the whole pan in the toaster over to give the potato a little bit of crisp and browning. This would be a cake slice of that. https://www.thewholesomedish.com/the-best-classic-shepherds-pie/ It was a cottage pie, since I used beef rather than lamb. I was doing meat loaf at the same time. Red meat is not a staple for me and there's a lot of other stuff too, like celery. And imo you (I) can barely tell the difference between ground beef and ground lamb, especially with all the seasoning. (I do make sure to get lamb for kefta.) Anyway: This was very good. These are both surprisingly moist. Meat loaf at home growing up was dry and I thought that's just what it was like. But this is still juicy after baking the meat, then going in the toaster. Still juicy out of the freezer and microwaved for 1:30. It's the broth. I don't have much occasion to eat a hunk of meat, unless it's on a bun with cheese and LTO, (and yes, there are meat loaf sandwiches, so that might get me to repeat this) ...but if you want to make meat loaf or shepherd's pie I recommend the above recipe. This is apparently the meat loaf recipe I used, I don't remember making that mix at all, lol. https://www.allrecipes.com/recipe/219171/classic-meatloaf/

Cook your steak on a grill Maybe you should be, would be interesting to see what you come up with Make a pie for this month bro. Come on, I believe in you!!!!!!

Shepherd's pie mixup next? We shall see............

If anyone is interested, I made this with Chicken Breast, mixed veggies canned, my wife suggested cream of chicken via campbell's, and then a pie crust over the top........ And bake after you get it all mixed, i wanted to use country gravy mix as the liquid, but she insisted, and it was still delicious regardless

It was delicious and I am still eating leftovers

Might just make one of them there chicken pot pies this time round......if i can remember to do it

i steaked several times in march, just been busy doing other things to share, but they were delicious