Qapla

We are in the process of relocating our grills - when we get them all set up, I'll try to remember to post a pic

We have either 4 or 5 ... I can't remember. my daughter uses them more than I do presently

We have either 4 or 5 ... I can't remember. my daughter uses them more than I do presently

Chicken in the Air Fryer:
This is a simple recipe or cooking method that can be done rather quickly. 
 
Boneless chicken breast and/or thighs
High fat butter or lard or other liquid (oil if you diet allows)
Salt
Pepper
Other seasonings
 
Using boneless breasts or thighs, they only need to be thawed enough to cut them into chunks, though they can be completely thawed.
Preheat the air fryer to 400 F or 204 C and set cook time for 8 Minutes
Cut the chicken into chunks between 1/2 to 1 inch each. I find I can cut the chicken while the air fryer preheats.
Coat them in a lubricant like melted butter or lard (oil may be used if your diet allows the use of oil, olive oil works nicely) The cold chicken may cause butter or fat to coat like a paste so warmer chicken is better than almost still frozen, but it will work even with semi-frozen chicken - it is just a bit sticky to handle.
Season chicken liberally with salt, pepper and any other seasoning your diet allows
Put chicken in cooking basket when air fryer is preheated. Shake basket at 2 minute intervals until the time is up
Chicken should be done in 8 minutes and ready to eat. If you like yours cooked further, just add time 1 minute at a time since the air fryer should already be hot and they can become overcooked rather quickly
 
This is a quick recipe that does not require much preparation or time. The chicken should be thawed enough to cut with a couple minutes in the microwave if it is frozen solid. The fat/oil will help the seasoning stick to the chicken chunks.

Chicken in the Air Fryer:
This is a simple recipe or cooking method that can be done rather quickly. 
 
Boneless chicken breast and/or thighs
High fat butter or lard or other liquid (oil if you diet allows)
Salt
Pepper
Other seasonings
 
Using boneless breasts or thighs, they only need to be thawed enough to cut them into chunks, though they can be completely thawed.
Preheat the air fryer to 400 F or 204 C and set cook time for 8 Minutes
Cut the chicken into chunks between 1/2 to 1 inch each. I find I can cut the chicken while the air fryer preheats.
Coat them in a lubricant like melted butter or lard (oil may be used if your diet allows the use of oil, olive oil works nicely) The cold chicken may cause butter or fat to coat like a paste so warmer chicken is better than almost still frozen, but it will work even with semi-frozen chicken - it is just a bit sticky to handle.
Season chicken liberally with salt, pepper and any other seasoning your diet allows
Put chicken in cooking basket when air fryer is preheated. Shake basket at 2 minute intervals until the time is up
Chicken should be done in 8 minutes and ready to eat. If you like yours cooked further, just add time 1 minute at a time since the air fryer should already be hot and they can become overcooked rather quickly
 
This is a quick recipe that does not require much preparation or time. The chicken should be thawed enough to cut with a couple minutes in the microwave if it is frozen solid. The fat/oil will help the seasoning stick to the chicken chunks.

I've been playing around with the new software over on my demo site. In Invision 5, I'm trying to duplicate our color scheme and branding. Here is a sneak peek of what I think it is going to look like on the main index page.

Since you do not have your location listed, we have no idea where you are buying your eggs. In Mexico, they sell them at room temperature because they don't wash them. The same is true of other countries. In the US, "store bought" eggs are washed and stocked in the store refrigerated because the protective layer on the outside of the eggs has been removed, allowing bacteria to penetrate the shell. Even boiling eggs does not restore that protective layer, and you are taking a chance leaving them out.
Maybe you have adapted to tainted eggs and meat and that is why you are not getting sick ... the rest of us will most likely bring our own food if you ever invite us to dinner.

Thanks, Bob ... well done!

Since you do not have your location listed, we have no idea where you are buying your eggs. In Mexico, they sell them at room temperature because they don't wash them. The same is true of other countries. In the US, "store bought" eggs are washed and stocked in the store refrigerated because the protective layer on the outside of the eggs has been removed, allowing bacteria to penetrate the shell. Even boiling eggs does not restore that protective layer, and you are taking a chance leaving them out.
Maybe you have adapted to tainted eggs and meat and that is why you are not getting sick ... the rest of us will most likely bring our own food if you ever invite us to dinner.

For the time being, I have removed the ability for guests to reply to topics in the Articles & Resources forum. This is where the majority of the spam was. I also blocked the IP address because I noticed it was usually the same one every time.

When it comes to blue and LED's - you might find the history of the blue LED interesting
 
 

When it comes to blue and LED's - you might find the history of the blue LED interesting
 
 

I was concerned when I read the macros on Wright's bacon, which is the thick cut, smoked awesomeness.  Ingredients read, "Sugar"..... but when I read the Carbs, it started "0", zero.  I assume "0" because it is less than 1 gram.
I'm not going to loose sleep over it and continuing buying Wright's wonderfulness.

I have narrow feet. Have had them all my life. Only problem is ... most men's work boots come in wide. I have been working in wide steel-toed work boots for about 40 years. I eventually got used to the way they don't really fit and just put up with it.
At my age now, I have gone to wearing my work boots without laces because I can no longer get down there to lace then correctly. Having the boots flop around a bit works far better than tripping over trailing laces.

When cooking Sous Vide - the water bath is set to be whatever you want the finished temperature of the meat to be. Most people do not cook meat to an interior temperature of 212° F / 100° C.

Yes, and the color of the cook will be consistent all through the meat.
Two things to keep in mind:
You must keep the meat dry while submerged in the water Sear it after it has fully cooked.

I'd love to have a dark mode for this site since it is so dominated by white and hurts my retinas at night.

Today is February 1st and marks the first day of "National Fasting February" - and yes, this is a thing. Google it!
For this months challenge, we are going to support each other in our efforts to practice various forms of fasting throughout the month. The type of fasting you wish to do is entirely up to you. We are going to encourage INTERMITTENT FASTING, that is to put it simply, skipping a meal so that you are only eating 2 meals a day instead of the traditional 3 meals a day. The goal is to enjoy these meals within an 8 hour "feasting window" and then no food in the remaining 16 hours "fasting window" (in which 8 of those hours you should be sleeping).
An example is waking up at 7am, but waiting until 11am-noon for your first meal, and then having dinner at 6-7pm for your 2nd meal. Other people prefer to eat a breakfast, then a mid-day lunch, and skip dinner. 
If you want to throw in a 24, 48, or 72 hour fast just to show off by all mean do so, lol. 
Just like before, we encourage you to check in daily, and share what you have eaten, perhaps a weigh-in if you're willing, and enjoy in some small talk. Every Reply in this topic will count as an entry for this month's prize drawing. Attending Monday night zoom also counts as a bonus entry. Back-to-back posts count as 1 entry as a counter to spamming. 
Let's keep our resolutions going strong!

When cooking Sous Vide - the water bath is set to be whatever you want the finished temperature of the meat to be. Most people do not cook meat to an interior temperature of 212° F / 100° C.

When cooking Sous Vide - the water bath is set to be whatever you want the finished temperature of the meat to be. Most people do not cook meat to an interior temperature of 212° F / 100° C.

Yes, and the color of the cook will be consistent all through the meat.
Two things to keep in mind:
You must keep the meat dry while submerged in the water Sear it after it has fully cooked.

Yes, and the color of the cook will be consistent all through the meat.
Two things to keep in mind:
You must keep the meat dry while submerged in the water Sear it after it has fully cooked.

I have cooked with both ... or maybe I should say all three - uh, all four
Let me explain:
I have a cast iron skillet that is at least 75 years old and has had the same seasoning on it for over 40 years. I use it often and prefer it for many things.
When it comes to stainless steel, that video only covered one type of stainless cookware. He was cooking on an induction burner. That requires the bottom of the pan/pot to be magnetic. Good quality stainless (high nickel content) is not magnetic. So, an actual non-clad stainless pan will not work on the induction burner. Likewise, there is also copper bottom stainless cookware. Again, that will not work on an induction burner.
The pan he was using was "clad" on the bottom, giving it a "heavy" bottom. The clad material has less nickel and can operate on the induction burner since the lower nickel content will allow it to be magnetic.
Whatever that pan was clad with is what gave it the heat holding attributes, nit the pan being stainless.
Cast iron is magnetic.
For this test to be accurate, he should have used a gas burner and each of the three types of stainless pans as well as the cast iron pan.
I have cooked in an actual stainless non-clad pan as well as copper bottom and clad stainless. I like stainless. I like it for browning and cooking ground beef as well as some other things. However, for cooking "flat meat" (non-ground) like a steak, I refer the cast iron.

I have cooked with both ... or maybe I should say all three - uh, all four
Let me explain:
I have a cast iron skillet that is at least 75 years old and has had the same seasoning on it for over 40 years. I use it often and prefer it for many things.
When it comes to stainless steel, that video only covered one type of stainless cookware. He was cooking on an induction burner. That requires the bottom of the pan/pot to be magnetic. Good quality stainless (high nickel content) is not magnetic. So, an actual non-clad stainless pan will not work on the induction burner. Likewise, there is also copper bottom stainless cookware. Again, that will not work on an induction burner.
The pan he was using was "clad" on the bottom, giving it a "heavy" bottom. The clad material has less nickel and can operate on the induction burner since the lower nickel content will allow it to be magnetic.
Whatever that pan was clad with is what gave it the heat holding attributes, nit the pan being stainless.
Cast iron is magnetic.
For this test to be accurate, he should have used a gas burner and each of the three types of stainless pans as well as the cast iron pan.
I have cooked in an actual stainless non-clad pan as well as copper bottom and clad stainless. I like stainless. I like it for browning and cooking ground beef as well as some other things. However, for cooking "flat meat" (non-ground) like a steak, I refer the cast iron.

I have cooked with both ... or maybe I should say all three - uh, all four
Let me explain:
I have a cast iron skillet that is at least 75 years old and has had the same seasoning on it for over 40 years. I use it often and prefer it for many things.
When it comes to stainless steel, that video only covered one type of stainless cookware. He was cooking on an induction burner. That requires the bottom of the pan/pot to be magnetic. Good quality stainless (high nickel content) is not magnetic. So, an actual non-clad stainless pan will not work on the induction burner. Likewise, there is also copper bottom stainless cookware. Again, that will not work on an induction burner.
The pan he was using was "clad" on the bottom, giving it a "heavy" bottom. The clad material has less nickel and can operate on the induction burner since the lower nickel content will allow it to be magnetic.
Whatever that pan was clad with is what gave it the heat holding attributes, nit the pan being stainless.
Cast iron is magnetic.
For this test to be accurate, he should have used a gas burner and each of the three types of stainless pans as well as the cast iron pan.
I have cooked in an actual stainless non-clad pan as well as copper bottom and clad stainless. I like stainless. I like it for browning and cooking ground beef as well as some other things. However, for cooking "flat meat" (non-ground) like a steak, I refer the cast iron.