First dinner with InstantPot

[jimnyc]

I made corned beef, cabbage and potatoes last night. It called for carrots too, but since I was the chef in charge, they were accidentally forgotten. :) What a piece of cake to make. I wasn't thrilled with the cabbage/potatoes, but that's because I never am. But they came out great. Now the meat, I took it out and placed it on the cutting board. I couldn't help myself and carved a small piece. OMG, SO tender and tasty!! I put a small pile of mustard on the board and accidentally ate my dinner before the woman even got home from work!!

This is the corned beef before and after. It took like 15 minutes to get the pot up to maximum pressure, and then it cooked for 90 minutes.

http://i.imgur.com/W2W9E7M.jpghttp://i.imgur.com/LCw694a.jpg

And then this is the before and after of the cabbage and veggies. I only made a small portion as the dinner was really only for 2 of us.

http://i.imgur.com/UvRKQIT.jpghttp://i.imgur.com/4NL5tpu.jpg

[Kathianne]

Excellent! So it was a wise purchase? You'd recommend it?

[darin]

Love it, Jim. Very cool.

[jimnyc]

Excellent! So it was a wise purchase? You'd recommend it?

Absolutely. The taste and tenderness was as if it was in a pot for 4-5 hours, so you save immense time and don't lose anything. I didn't have to use multiple dishes/pots. The cleaning of the pot took like less than 1 minute. It did take me awhile to get the sucker going, as I don't like to read directions much, but that's just me.

Making a stew tomorrow, and still want to be successful in making sauce and meatballs and see how it tastes (without breaking it)!

[NightTrain]

So it's a little pressure cooker, then? I've never seen one that small, but they're pretty handy.

What's up with 'forgetting' the carrots? Those are the best morsels in a recipe like that!

[darin]

I've never seen one that small, but they're pretty handy.


Funny story - I've heard that same line from fourteen women in the last three months :(

[Kathianne]

Funny story - I've heard that same line from fourteen women in the last three months :(

You're so bad!

[Kathianne]

So it's a little pressure cooker, then? I've never seen one that small, but they're pretty handy.

What's up with 'forgetting' the carrots? Those are the best morsels in a recipe like that!

6 qt, which isn't that small. You can get a monster one (http://www.amazon.com/Kuhn-Rikon-12-Quart-Duromatic-Stockpot/dp/B001A0ER4E/ref=sr_1_8?ie=UTF8&qid=1461351696&sr=8-8&keywords=12+qt+pressure+cooker), 12 qt, but not electric. Here's an electric one (http://www.amazon.com/Gourmia-GPC-1200-Multifunction-Programmable-Stainless/dp/B01ACAL4YI/ref=sr_1_10?ie=UTF8&qid=1461351696&sr=8-10&keywords=12+qt+pressure+cooker), but it's not spoken of as highly as the instapot. It gets pricey for those really big ones, not to mention they're impractical for a family of even 4 or 5, not too mention smaller.

[Voted4Reagan]

Get a crock pot... Safer

You might otherwise end up on the pressure cooker watch list....


https://www.youtube.com/watch?v=m3CkOunk8fY

[Gunny]

Poor Jim. So sad, really. Reduced to posting pics of his dinner. :laugh2:

Now I'm freakin' hungry.

[Kathianne]

http://instantpot.com/benefits/safety-features/


In the past, most pressure cooker disasters could usually be attributed to user error. Instant Pot was carefully designed to eliminate and avoid most of the potential problems. http://instantpot.com/wp-content/uploads/UL_Logo.pngInstant Pot is made by the No.1 electric pressure cooker manufacturer with over 10 million units already in household use worldwide. Instant Pot products are certified by UL/ULC providing unprecedented peace of mind in safety.

http://instantpot.com/wp-content/uploads/2009/05/pressure-sensor-structure-300x209.png (http://instantpot.com/wp-content/uploads/2009/05/pressure-sensor-structure.png)InstantPot’s pressure sensor mechanism

The stove-top pressure cookers use the weight of pressure regulator on the lid to limit the cooking pressure. Instant Pot’s patented pressure senor technology regulates the pressure in the inner pot in a much more precise and automatic fashion. When pressure builds up in the inner pot, the Flat Flexible Board (see diagram on right) shifts downwards to trigger the pressure sensor. Conversely, when the pressure is lightened, the Flat Flexible Board moves upwards and again triggers the pressure sensor.

http://instantpot.com/wp-content/uploads/2009/05/pressure-self-control-mechanism-150x150.jpg (http://instantpot.com/wp-content/uploads/2009/05/pressure-self-control-mechanism.jpg)Pressure control mechanism in the base

The pressure sensor controls the power of the heating element to maintain the pressure within a preset range. The photo of the actual pressure sensor is shown on the left.
This technology revolutionized the safety of pressure cooking. Apart from this unique innovation, Instant Pot has 10 level of safety protections.
http://instantpot.com/wp-content/uploads/2009/05/Safety-mechanism-600x265.jpg (http://instantpot.com/wp-content/uploads/2009/05/Safety-mechanism.jpg)
1. Lid Close Detection

If the lid is missing or not closed properly, Instant Pot will not activate pressurized cooking. Only the keep-warm and sauté (in applicable models only) functions work with the lid being open.
2. Leaky Lid Protection

In the case that the cooker lid has leakage (e.g. the steam release not closed properly, the sealing ring being missing), the cooker will not reach preset pressure level. Allowing this to continue would risk burning the food. Instant Pot detects this by measuring the pre-heating time. If the pre-heating is unusually long, the programming will be switched to Keep-warm to avoid burning the food.
3. Lid Lock under Pressure


If the cooker is still pressurize, the lid will be locked to prevent accidental opening.

http://instantpot.com/wp-content/uploads/2009/05/anti-jam-shield.jpg (http://instantpot.com/wp-content/uploads/2009/05/anti-jam-shield.jpg)Anti-jam shield prevents jamming of the steam release

4. Anti-blockage Vent

During cooking, food particles could jam the steam release vent. Instant Pot has specially structured vent shield (see picture on right) to prevent jamming the steam release.

http://instantpot.com/wp-content/uploads/2009/05/temperature-sensor-150x150.jpg (http://instantpot.com/wp-content/uploads/2009/05/temperature-sensor.jpg)Thermostat under the inner pot

5. Automatic Temperature Control

The thermostat under the inner pot regulates the temperature of the inner pot to be within a safe range, based on the type of food being cooked.
6. High Temperature Warning

If the cooker is operating without water or moisture, pressure will not be built up in the pot. Over heating become the most likely outcome. Excessive temperature may also build up due to situations such as, missing inner pot, inner pot not in proper contact with heating element, or inner pot having heat dissipation problem (e.g. burnt starch at the bottom of the inner pot blocking heat dissipation). Under such conditions, Instant Pot will stop heating when the temperature is over a certain limit.
7. Extreme Temperature & Power Protection


Instant Pot is equipped with a special fuse which disconnects power at excessively high temperature, i.e. 169°C ~ 172°C or 336°F ~ 341.6°F, and extremely high electrical current. A extremely high electrical current drawn by the cooker indicates an unsafe situation.
8. Automatic Pressure Control

The patented pressure sensor mechanism (shown in diagram at the top) keeps the operating pressure between 70kPa-80kPa, or 10.12psi ~ 11.6 psi.
9. Pressure Regulator Protection

If the pressure exceeds 105kPa (15.23 psi), the steam release (comparable to the pressure regulator in stove-top pressure cookers) will be pushed up to allow the steam being released to bring down the pressure inside the pot.

http://instantpot.com/wp-content/uploads/2009/05/over-pressure-leaking-mechanism-150x150.jpg (http://instantpot.com/wp-content/uploads/2009/05/over-pressure-leaking-mechanism.jpg)Over-pressure leaking mechanism between the lid and inner pot

10. Excess Pressure Protection

If the pressure becomes too high and pressure regulator protection malfunctioned, Instant Pot’s internal protection mechanism will activate, shifting the inner pot downwards to create a gap between the lid and the inner pot. Steam will be released from the gap into the internal chamber and heating stopped.

[Gunny]

BBQ in the back yard. Pound charcoal and some lighter fluid and I'm good. I don't like gadgets. They take too long to clean. I can clean the grill in a couple of minutes.

But to each his own. The GF has every goofy cooking gadget I think that's ever been invented. :laugh: I hate washing them damned things. Civilians are S-O-O-O inefficient. Try eating out of your canteen cup. After you shave out of it, then make your coffee in it. In the end, I have just a canteen cup to wash.

Besides, I'm just :poke: at Jim. He'd feel all neglected and butt hurt if I didn't give him some crap about something. :laugh:

[jimnyc]

Poor Jim. So sad, really. Reduced to posting pics of his dinner. :laugh2:

Now I'm freakin' hungry.

I had that same conversation with the wife once. I mentioned the assholes on facebook who post every single meal they eat, even snacks, drinks...

I can't believe I'm finding joy in appliances. What has happened to me? :(

Friday today though, pizza night!

[Kathianne]

I had that same conversation with the wife once. I mentioned the assholes on facebook who post every single meal they eat, even snacks, drinks...

I can't believe I'm finding joy in appliances. What has happened to me? :(

Friday today though, pizza night!

I have a recipe for that too! Trust me, you'd think you went to heaven! :halo9:

[jimnyc]

I have a recipe for that too! Trust me, you'd think you went to heaven! :halo9:

Gotta be too much work!! Can't possibly be easier than dialing 7 numbers and getting some great local pizza. :)

But I can never get enough pizza. You should post your recipe or how you make it. I'm sure I can find a way to stuff even more into my face and belly. :)

[NightTrain]

Gotta be too much work!! Can't possibly be easier than dialing 7 numbers and getting some great local pizza. :)

But I can never get enough pizza. You should post your recipe or how you make it. I'm sure I can find a way to stuff even more into my face and belly. :)


Try these guys, Jim. They rock!

Not sure if you're outside of their service area, though.

http://tuscanapizzaak.com/

[Gunny]

I had that same conversation with the wife once. I mentioned the assholes on facebook who post every single meal they eat, even snacks, drinks...

I can't believe I'm finding joy in appliances. What has happened to me? :(

Friday today though, pizza night!

You're losing it. :laugh2:

[Kathianne]

BBQ in the back yard. Pound charcoal and some lighter fluid and I'm good. I don't like gadgets. They take too long to clean. I can clean the grill in a couple of minutes.

But to each his own. The GF has every goofy cooking gadget I think that's ever been invented. :laugh: I hate washing them damned things. Civilians are S-O-O-O inefficient. Try eating out of your canteen cup. After you shave out of it, then make your coffee in it. In the end, I have just a canteen cup to wash.

Besides, I'm just :poke: at Jim. He'd feel all neglected and butt hurt if I didn't give him some crap about something. :laugh:

Jim's pot took a minute to clean! LOL! What I like about this pot is that it's stainless, not coated with 'anti-stick' stuff. I really wonder about that stuff and I'm all for 'easy' cleaning.

[Kathianne]

Gotta be too much work!! Can't possibly be easier than dialing 7 numbers and getting some great local pizza. :)

But I can never get enough pizza. You should post your recipe or how you make it. I'm sure I can find a way to stuff even more into my face and belly. :)

I usually do this over two sessions-not because it's 'hard,' I just like having the crusts done and ready to go. I find that it's more in my style to do the crusts early in the morning and throw them in the freezer. When I want something 'easy' just grab one and build it. They freeze well for about a month. I have used 'same day' crusts, I can't tell the difference between those frozen and those used immediately.

I make the dough in bread machine, usually two batches, which gives me 8 individual pizza balls that I freeze. I take them out about an hour before on the counter or in the morning put in the fridge then on the counter 15 minutes before shaping, when I'm ready to use. (I'm giving regular directions, not 'bread machine.' If using a bread machine put ingredients in order listed, use 'dough' setting. When finished, let rise 1/2 hour. Then cut into portions.) To freeze: I make into balls, then flatten slightly-easier to roll or shape by hand later. I put them in individual quart freezer bags and stack.


Ingredients

3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html?oc=linkback



A bit more complex, but worth it:

INGREDIENTS





1 1/3 cups water ( Or 1 Cup Water and 1/3 Cup Flat Beer for better flavor)
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon honey
1 1/4 teaspoons salt
2 tablespoons cornmeal
3 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon italian seasoning
1 1/2 teaspoons yeast



DIRECTIONS



Add ingredients to machine in the order listed.
Set to “Dough” mode and let the machine run through its cycle.
Once completed, place in greased pan to rise about 20-30 min, and split in half.
If you aren't going to use the dough right away, fear not. Simply divide the dough and place in ziplock bags, then stack flat to be used as needed. When the special day arrives, slap it on a cornmeal/floured surface, and roll flat, If you're fortunate enough to have a wife who doesn't mind you twirling it in her kitchen (like me -- as long as I clean up my own messes) -- have fun with it before going for the big-bake!
Add light layer of sauce and pre-bake your crust at 400 degrees for 5-7 minutes. Believe me--you'll want to follow this step (thank me later).
Remove from oven and add toppings of your choice.
Bake in oven at 400 degrees until done(approx 20 min, depending upon topping thickness).


I included the baking directions from the above recipe. I do it differently though.


Before baking, get all your choice of toppings prepped and ready to use. Clean up! I have two old cookie sheets*, beat to hell that I only use for pizza-you only need 1 if making 1 or 2 individual pizzas. I flip them over to underside up, spray with Pam. Sprinkle with Cornmeal. Preheat oven to 550, then drop to 475-500.

While preheating, shape the dough, 2 will fit on backside of 1 cookie sheet. Spray or brush with a bit of olive oil-I like garlic infused, be sure to very lightly cover all of the dough, including edges.

Pre-bake for 5-7, take out and put on sauce, build your pizzas! (You can add sauce to the pre-bake, like above, I just like my crust 'crispy' and the sauce more noticeable.)Work quickly, you want the oven to be as hot as possible, but it's 'dropping.' (550 is 'too hot' for most of the toppings and you do want the crust to be fully cooked-BE CAREFUL, the pan is HOT!). Stick those babies in, start checking at 12 minutes to gage how long to go.

I've had parties of 12 where I made 'pizza party.' For these I bought tons of toppings, from jalapenos, pineapple, ham, prosciutto, etc.

My own basic is mozzarella, parm, pepperoni, spinach, a few halved cherry tomatoes-heirlooms a great, and a bit of bacon.

I buy a basic pizza sauce, but add more oregano, a bit of parm, garlic, onion powder, and a mix of Italian seasonings. In all honesty, the pizza sauces you buy are pretty good 'as is,' I just like to fool with it.

*I have pizza pans, pizza stones, the cookie sheets just work better, imo. You may hear a 'low bang' when they start heating up-no problem, they're just getting sorta warped-which is why I use the beat to hell ones. ;)

[Kathianne]

Absolutely. The taste and tenderness was as if it was in a pot for 4-5 hours, so you save immense time and don't lose anything. I didn't have to use multiple dishes/pots. The cleaning of the pot took like less than 1 minute. It did take me awhile to get the sucker going, as I don't like to read directions much, but that's just me.

Making a stew tomorrow, and still want to be successful in making sauce and meatballs and see how it tastes (without breaking it)!

I just ordered mine today, Prime Day! Got it for $60! Woot! Have you been using yours?

[Abbey Marie]

I just ordered mine today, Prime Day! Got it for $60! Woot! Have you been using yours?

Do you have to be a Prime member to get the deals?

[Kathianne]

Do you have to be a Prime member to get the deals?
Yep, but it's 'Prime Day' so I think you can get a trial.

[Kathianne]

Yep, but it's 'Prime Day' so I think you can get a trial.

Check Amazon, I saw something about 30 day free Prime-not showing up for me, I already have:

https://www.amazon.com/dp/B00DBYBNEE?_encoding=UTF8&camp=1789&creative=9325&linkCode=pf4&linkId=93283e60f43a435e131abebd0c2b0f4d&primeCampaignId=prime_assoc_ft&ref_=assoc_tag_ph_1427739975520&tag=insta0c-20

[Abbey Marie]

​12:09 here- I missed it.

[Kathianne]

​12:09 here- I missed it.

bummer. :(

[jimnyc]

I just ordered mine today, Prime Day! Got it for $60! Woot! Have you been using yours?

Damn, I had planned on getting some goodies yesterday as a prime member, but forgot till I read your post!!

And yes, my wife LOVES that thing and comes home with new recipes all the time, and I'm a damn guinea pig!! :)

[Gunny]

Damn, I had planned on getting some goodies yesterday as a prime member, but forgot till I read your post!!

And yes, my wife LOVES that thing and comes home with new recipes all the time, and I'm a damn guinea pig!! :)
jimnyc Look at the crap you started here, asshat. Now we got the damned cooking channel on the board. I will never understand you peeps that are in love with food. I can't ever find anything nutritional to eat around here. It's all junk. I have to go get something.

And I am by no means a health nut. I eat stuff that ain't exactly on the healthy list, but just pure sh*t? Nah. And I don't eat sweets. I might have ice cream about once a year, if that.

[Kathianne]

@jimnyc (http://www.debatepolicy.com/member.php?u=1) Look at the crap you started here, asshat. Now we got the damned cooking channel on the board. I will never understand you peeps that are in love with food. I can't ever find anything nutritional to eat around here. It's all junk. I have to go get something.

And I am by no means a health nut. I eat stuff that ain't exactly on the healthy list, but just pure sh*t? Nah. And I don't eat sweets. I might have ice cream about once a year, if that.

Actually cooking one's own food and planning for it is how to eliminate 'nothing nutritional around here,' as a problem. Usually I have a choice of 3 or 4 different entrees and 1 or 2 soups in my freezer. I also have the option of making something fresh I just purchased. Saves time, money and is certainly healthier than running around trying to 'find something' while hungry.

When I was cooking for 4-7 near every day, I did near all the cooking on weekends and making portions when the kids had weird schedules. When I ran low or just wanted something 'just cooked' out came the crockpot the night before. Prepped everything, put crock in the fridge, plugged in at 6am when I left for school. I never felt like 'cooking' when I got home, I'd do it if I had to, but never wanted to.

[Gunny]

Actually cooking one's own food and planning for it is how to eliminate 'nothing nutritional around here,' as a problem. Usually I have a choice of 3 or 4 different entrees and 1 or 2 soups in my freezer. I also have the option of making something fresh I just purchased. Saves time, money and is certainly healthier than running around trying to 'find something' while hungry.

When I was cooking for 4-7 near every day, I did near all the cooking on weekends and making portions when the kids had weird schedules. When I ran low or just wanted something 'just cooked' out came the crockpot the night before. Prepped everything, put crock in the fridge, plugged in at 6am when I left for school. I never felt like 'cooking' when I got home, I'd do it if I had to, but never wanted to.

The choice is not mine, ma'am. I'm not the one that gets catered to. When I had it my way, I'd have a steak and baked potato on the grill in a second. That means at most I have A plate to wash. And going all jarhead, they trip out I'll cook Ramen noodles and eat them out of the pan. I don't need a separate special bowl. And you should have seen the looks on their faces when I ate ravioli out of the can. Priceless. :laugh:

I don't see the need for 10,000 dishes to make some crap I ain't gonna eat anyway, then wonder why I just gave up on washing dishes.

[Kathianne]

The choice is not mine, ma'am. I'm not the one that gets catered to. When I had it my way, I'd have a steak and baked potato on the grill in a second. That means at most I have A plate to wash. And going all jarhead, they trip out I'll cook Ramen noodles and eat them out of the pan. I don't need a separate special bowl. And you should have seen the looks on their faces when I ate ravioli out of the can. Priceless. :laugh:

I don't see the need for 10,000 dishes to make some crap I ain't gonna eat anyway, then wonder why I just gave up on washing dishes.

Hey, it's your house, no? LOL! Softie!

[Gunny]

Hey, it's your house, no? LOL! Softie!

Not soft. Silent. ;)

[jimnyc]

@jimnyc (http://www.debatepolicy.com/member.php?u=1) Look at the crap you started here, asshat. Now we got the damned cooking channel on the board. I will never understand you peeps that are in love with food. I can't ever find anything nutritional to eat around here. It's all junk. I have to go get something.

And I am by no means a health nut. I eat stuff that ain't exactly on the healthy list, but just pure sh*t? Nah. And I don't eat sweets. I might have ice cream about once a year, if that.

I love food, I'm a slob and a piglet. :)

I have a nice mixture. My wife makes nothing but healthy foods, and when she's not looking I eat pretty much everything short of crushed glass.

[Kathianne]

Toys just delivered! Instant Pot and Epica Hand Blender 4-1! Woot! Got to read directions for a bit! ;)

[Kathianne]

Toys just delivered! Instant Pot and Epica Hand Blender 4-1! Woot! Got to read directions for a bit! ;)
I also ordered the clear lid for Instant Pot, to use with slow cooker and saute feature! Did you get that, Jim?

[jimnyc]

Toys just delivered! Instant Pot and Epica Hand Blender 4-1! Woot! Got to read directions for a bit! ;)

Plug it in and fire it up!! The directions are easy and you'll be ready within 30 minutes to cook something! :)


I also ordered the clear lid for Instant Pot, to use with slow cooker and saute feature! Did you get that, Jim?

No, I didn't, didn't even know it was an option. I like to see my food when cooking!! I always wanted a glass - see through toaster as well, so I can watch it toast! :)

[Kathianne]

Plug it in and fire it up!! The directions are easy and you'll be ready within 30 minutes to cook something! :)



No, I didn't, didn't even know it was an option. I like to see my food when cooking!! I always wanted a glass - see through toaster as well, so I can watch it toast! :)

Won't work for pressure obviously, but I too like to see when possible. Sometimes it's a good thing with slow cookers. :coffee: I got it on sale, but still $20 something.

[jimnyc]

Won't work for pressure obviously, but I too like to see when possible. Sometimes it's a good thing with slow cookers. :coffee: I got it on sale, but still $20 something.

It will take like 15-20 to build up the pressure. Then, depending on what you make, you can turn the release and let the steam out real quickly, or very slowly. But you probably know all of this already? It was all new to me! LOL

[jimnyc]

Btw, got me a new and cheapie juicer as well! My wife has one that takes a genius to put together, and then you have to wash like 1,000 parts. This one is like 3 parts in total and a retard like myself can use it!! I only tested with some lime so far. It only has 2 different types of thingamajigs on top, different sizes for different fruits. I'm gonna go out now that I think about it, go get some oranges for my 2nd test. Fresh OJ rocks!

[Gunny]

I love food, I'm a slob and a piglet. :)

I have a nice mixture. My wife makes nothing but healthy foods, and when she's not looking I eat pretty much everything short of crushed glass.

Y'all work too hard at it. I'm more the Gibbs type. I had a basket (actually for shrimp) with a long handle and I toss in a steak and cook it over the fire. Best steaks I ever had. And I'd eat it with my knife right out of the basket. One basket and a knife to wash.

[Kathianne]

It will take like 15-20 to build up the pressure. Then, depending on what you make, you can turn the release and let the steam out real quickly, or very slowly. But you probably know all of this already? It was all new to me! LOL

I have never used a PC, until I read about electric with multiple backup failsafes hadn't considered. Blowing up the kitchen isn't one of my goals. LOL! I'm excited.

[Kathianne]

Y'all work too hard at it. I'm more the Gibbs type. I had a basket (actually for shrimp) with a long handle and I toss in a steak and cook it over the fire. Best steaks I ever had. And I'd eat it with my knife right out of the basket. One basket and a knife to wash.

LOL! I will use the Weber thanks! Why do you read this forum? It really is for food talk and recipes, neither of which interest you.

[Kathianne]

Tomorrow! Get to use both instant Pot and new stick blender:

http://dadcooksdinner.com/2015/02/pressure-cooker-red-beans-rice.html/


Pressure Cooker Red Beans and Rice

Posted by Mike V (http://dadcooksdinner.com/author/dadcooksdinnergmail-com/)

http://i2.wp.com/dadcooksdinner.com/wp-content/uploads/2015/02/wpid6909-Pressure-Cooker-Red-Beans-and-Rice-7403.jpg?resize=300%2C400

Ingredients

Beans and soaking
1 pound red kidney beans, sorted and rinsed
1 tablespoon kosher salt
2 quarts water
Aromatics
1 teaspoon vegetable oil
1 pound smoked sausage (preferably andouille), quartered lengthwise and cut crosswise into 1/4 inch wedges
1 large onion, minced
1 stalk celery, minced
1 green bell pepper, seeded and minced
4 cloves garlic, sliced thin
1 teaspoon fresh thyme leaves (or dried thyme)
1/2 teaspoon kosher salt (or fine sea salt)
2 bay leaves
1 teaspoon kosher salt (or fine sea salt)
5 cups water
salt and pepper to taste
For serving
Cooked long grain white rice
Minced parsley
Minced green onions
Hot sauce (Tabasco)

Directions


Soak the beans: Soak the beans overnight: Sort the kidney beans, removing broken beans, stones, and dirt clods. Rinse the beans, put them in a large container with the tablespoon of salt, and cover with 2 quarts water. Let the beans soak overnight (at least 8 hours).
Sauté the aromatics and sausage: Heat the oil in the pressure cooker pot over medium-high heat until shimmering. Add the smoked sausage, onion, celery, bell pepper, garlic, thyme, and sprinkle with the 1/2 teaspoon salt. Saute, stirring often, until the onions ans sausage are brown around the edges, about 8 minutes.
Pressure cook the beans: Drain and rinse the beans. Pour the beans into the pressure cooker, add the bay leaves and 1 teaspoon of salt, and then stir in the water. Lock the lid on the pressure cooker and cook at high pressure for 15 minutes in an electric PC or 12 minutes in a stovetop PC. Let the pressure release naturally, about 20 minutes. Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
Thicken and serve: Discard the bay leaves. Ladle out 2 cups of the beans and bean liquid, puree, and pour back into the pot. (I do this in a quart measuring cup with my stick blender.) If you have time, simmer uncovered for another fifteen minutes. Taste for seasoning and serve.

[jimnyc]

NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO OOOOOO!!!!!!

I hate beans, all beans, especially those big ugly red ones. Baked beans ain't half bad, but just a little with a burger or hot dog. But those kinda beans? Yeck

One of Jeff's buddies in Georgia, he liked butter beans. His wife would cock them in a crock pot for like 24hrs. That and biscuits, that's it. And they called that dinner. Maybe a southern thing, but I wouldn't eat a single bean. LOL

[Kathianne]

NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO OOOOOO!!!!!!

I hate beans, all beans, especially those big ugly red ones. Baked beans ain't half bad, but just a little with a burger or hot dog. But those kinda beans? Yeck

One of Jeff's buddies in Georgia, he liked butter beans. His wife would cock them in a crock pot for like 24hrs. That and biscuits, that's it. And they called that dinner. Maybe a southern thing, but I wouldn't eat a single bean. LOL

Nice and spicy! MMMmmmm! LOL!

[jimnyc]

Nice and spicy! MMMmmmm! LOL!

Same with Mexican food, won't touch it if it has beans in it. My wife always tries to make things and sneak in them little bastards like I won't notice.

Believe it or not, same with chili!! She even makes me chili without beans! LOL Why? Because she watched me a few times spend a few minutes picking through the bowl and taking out every last bean! :laugh:

[Gunny]

LOL! I will use the Weber thanks! Why do you read this forum? It really is for food talk and recipes, neither of which interest you.

I am actually a very good cook. I did it for a living once upon a time, and when I found myself with a 9 years old who do you think cooked dinner?

But the answer to your question is y'all won't shut up about it and it keeps popping in my recent posts list. I didn't even know I was in the food forum until this post.

[Kathianne]

Same with Mexican food, won't touch it if it has beans in it. My wife always tries to make things and sneak in them little bastards like I won't notice.

Believe it or not, same with chili!! She even makes me chili without beans! LOL Why? Because she watched me a few times spend a few minutes picking through the bowl and taking out every last bean! :laugh:

Nutrient dense! Very good for you.

[Gunny]

NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO OOOOOO!!!!!!

I hate beans, all beans, especially those big ugly red ones. Baked beans ain't half bad, but just a little with a burger or hot dog. But those kinda beans? Yeck

One of Jeff's buddies in Georgia, he liked butter beans. His wife would cock them in a crock pot for like 24hrs. That and biscuits, that's it. And they called that dinner. Maybe a southern thing, but I wouldn't eat a single bean. LOL

You're a commie. And a damned yankee. WTF is wrong with you? I LOVE pinto beans. Works with navy beans too,

You have ham (bone in) for dinner one night and soak the beans in water overnight. Next day, toss what's left of the ham and bone in the beans and cook them for about 6 hours. Fry you up some cornbread and it's on.

[jimnyc]

You're a commie. And a damned yankee. WTF is wrong with you? I LOVE pinto beans. Works with navy beans too,

You have ham (bone in) for dinner one night and soak the beans in water overnight. Next day, toss what's left of the ham and bone in the beans and cook them for about 6 hours. Fry you up some cornbread and it's on.

No way! Beans infect everything they come into contact with. I really don't even like the chili much after picking all the beans out, I know those little bastards were in there and it's hard to forget.

[Kathianne]

No way! Beans infect everything they come into contact with. I really don't even like the chili much after picking all the beans out, I know those little bastards were in there and it's hard to forget.

:laugh2:

[jimnyc]

:laugh2:

Wife made some weird chicken a few years back, I think it was cooked with something like orange marmalade on it? Of course I wrinkled my nose and complained the second I saw it and smelled it. She was like "geez, just wipe it off then". Ever try doing something like that? It may look like it's gone, but that damn chicken still tasted like that orange crap!!

[Kathianne]

Wife made some weird chicken a few years back, I think it was cooked with something like orange marmalade on it? Of course I wrinkled my nose and complained the second I saw it and smelled it. She was like "geez, just wipe it off then". Ever try doing something like that? It may look like it's gone, but that damn chicken still tasted like that orange crap!!

You need to get out more! ;)

[jimnyc]

You need to get out more! ;)

I did! John was here not too long ago and we went out for some pizza. I was feeling adventurous and ordered a slice with bacon and ranch!! AWFUL!! The bacon, just maybe would have worked alone, but even that wasn't all that great on pizza. I just assumed bacon was great on everything. But ranch? On hot pizza? That was nasty and I ate one bite and gave it to John!!

[jimnyc]

You need to get out more! ;)

Oh, and I have an 8am Dr. appt today, so there's that too! :)

[Kathianne]

Cracking me up! My poor daughter is married to someone similar. She's like me, tries just about everything. She like sushi, no way! Her daughter is even worse and she's not even 2.

My SIL? Spaghetti, steak, potatoes with only butter. Oh he'll eat cheese pizza, maybe pepperoni. He's been improving though, will now eat some veggies.

[jimnyc]

Cracking me up! My poor daughter is married to someone similar. She's like me, tries just about everything. She like sushi, no way! Her daughter is even worse and she's not even 2.

My SIL? Spaghetti, steak, potatoes with only butter. Oh he'll eat cheese pizza, maybe pepperoni. He's been improving though, will now eat some veggies.

I'm a picky eater for a filthy slob!! :)

I'll try most things at least once, but that's it. Unless I can smell hot spices coming from it, then I don't even try!

I won't eat "most" hot/spicy type foods. Unless I have a buzz on, then I'll eat some hot wings!! (even then I need some bleu cheese to dip). I detest olives and won't eat those little bastards either, they're worse than beans!! Uckkk. I LOVE LOVE LOVE pizza, but don't want no damn pepperoni on it!! Not that bad, but still a little spicy. My wife laughs at me as I like certain toothpaste, like sensodyne for sensitive teeth, as some of the others are "spicy". WTF? I'm brushing my teeth not eating hot wings!!

[Abbey Marie]

I'm a picky eater for a filthy slob!! :)

I'll try most things at least once, but that's it. Unless I can smell hot spices coming from it, then I don't even try!

I won't eat "most" hot/spicy type foods. Unless I have a buzz on, then I'll eat some hot wings!! (even then I need some bleu cheese to dip). I detest olives and won't eat those little bastards either, they're worse than beans!! Uckkk. I LOVE LOVE LOVE pizza, but don't want no damn pepperoni on it!! Not that bad, but still a little spicy. My wife laughs at me as I like certain toothpaste, like sensodyne for sensitive teeth, as some of the others are "spicy". WTF? I'm brushing my teeth not eating hot wings!!


Hatin' on olives? That's un-American! :laugh2: You would have hated the 3-olive Extra Dirty Martini I enjoyed last night at happy hour.

I also love butter beans. :thumb:

[Kathianne]

Hatin' on olives? That's un-American! :laugh2: You would have hated the 3-olive Extra Dirty Martini I enjoyed last night at happy hour.

I also love butter beans. :thumb:
Can's imagine hatin olives! He seems to hate all beans, even refried! Me? Love Red Beans and Rice-yummy spicy and just good for the soul food!

[jimnyc]

Hatin' on olives? That's un-American! :laugh2: You would have hated the 3-olive Extra Dirty Martini I enjoyed last night at happy hour.

I also love butter beans. :thumb:


Can's imagine hatin olives! He seems to hate all beans, even refried! Me? Love Red Beans and Rice-yummy spicy and just good for the soul food!

Butter beans and olives, yummy!! :puke:

And I forgot about those nasty refried beans. My wife loves them, but it looks like a big pile of mush if you ask me, and smells worse!!

[Kathianne]

Butter beans and olives, yummy!! :puke:

And I forgot about those nasty refried beans. My wife loves them, but it looks like a big pile of mush if you ask me, and smells worse!!


Different strokes and all that, but you are missing out on some great eatin'!

[jimnyc]

Different strokes and all that, but you are missing out on some great eatin'!

Oh, I know, no doubt. I'm sure I eat things others detest too. While I snarl at the woman's beans, she leaves the room if I order and am eating calamari!! :laugh:

[Kathianne]

Oh, I know, no doubt. I'm sure I eat things others detest too. While I snarl at the woman's beans, she leaves the room if I order and am eating calamari!! :laugh:

Ewww! Something my daughter loves! I think I'll do dinner with your better half! LOL!

[jimnyc]

Ewww! Something my daughter loves! I think I'll do dinner with your better half! LOL!

Calamari rocks!! That's a MUST when ordering Italian!! Not really something I think I would ever attempt myself though.

[Abbey Marie]

Can's imagine hatin olives! He seems to hate all beans, even refried! Me? Love Red Beans and Rice-yummy spicy and just good for the soul food!

Spicy red beans and rice- yes!

[Gunny]

jimnyc Speaking mind reading ... GF made chili WITH BEANS for dinner. Gonna have another helping later. :thumb:

[Kathianne]

First attempt was good, learning curve applies. I think I should have upped the spices and cooked down the broth a bit more. I like the stick blender, easier and less messy than blender or food processor. The rice cooker function rocks!

[Gunny]

First attempt was good, learning curve applies. I think I should have upped the spices and cooked down the broth a bit more. I like the stick blender, easier and less messy than blender or food processor. The rice cooker function rocks!

Well that that goes back to my original point. I know how to use a grill, pots and pans. The oven. If I had to use a blender I'd go nuts. But it isn't because I can't cook, and don't like some food. I'm probably pickier than Jim ... just about different things.

I don't like chicken or pork, much at all. And I can't stand pizzas loaded with crap. Extra cheese and pepperoni. I DO eat veggies though. Love shrimp, lobster and crabs legs. But there are very few fish I will eat. Steak. I cook a mean roast.

And I ain't ever needed any gadget. And I never had the time to use them if I had them.

[Kathianne]

Well that that goes back to my original point. I know how to use a grill, pots and pans. The oven. If I had to use a blender I'd go nuts. But it isn't because I can't cook, and don't like some food. I'm probably pickier than Jim ... just about different things.

I don't like chicken or pork, much at all. And I can't stand pizzas loaded with crap. Extra cheese and pepperoni. I DO eat veggies though. Love shrimp, lobster and crabs legs. But there are very few fish I will eat. Steak. I cook a mean roast.

And I ain't ever needed any gadget. And I never had the time to use them if I had them.

Different strokes, Gunny. ;)

[Gunny]

Different strokes, Gunny. ;)

Ha! Yours are inefficient and take longer to clean up after than to eat.

[Kathianne]

Ha! Yours are inefficient and take longer to clean up after than to eat.

Actually no to the clean up. i don't think I'd like my steak cooked on the coals, but that's just me. ;)

[Gunny]

Actually no to the clean up. i don't think I'd like my steak cooked on the coals, but that's just me. ;)

Have you lost your freakin' mind, woman? Not cooked over the coals? Quickest way to ruin a steak is cook it on a stove. Steak don't have no flavor from a stove top, and it's mushy and greasy in the oven.

Y'all shouldn't be allowed to touch a kitchen. Geez...

[Kathianne]

Have you lost your freakin' mind, woman? Not cooked over the coals? Quickest way to ruin a steak is cook it on a stove. Steak don't have no flavor from a stove top, and it's mushy and greasy in the oven.

Y'all shouldn't be allowed to touch a kitchen. Geez...
Over the coals, yum. On the coals? No thanks. Works on corn in husk, but can't think of anything else.

[Gunny]

Over the coals, yum. On the coals? No thanks. Works on corn in husk, but can't think of anything else.

Vernacular. Of course I don't put the meat directly ON the coals. Don't think I'd want to eat THAT myself.

Corn and baked potatoes work in the coals but you wrap them in foil. You can wrap almost any veggies in foil and do that.

[Black Diamond]

Vernacular. Of course I don't put the meat directly ON the coals. Don't think I'd want to eat THAT myself.

Corn and baked potatoes work in the coals but you wrap them in foil. You can wrap almost any veggies in foil and do that.
Asparagus?

[Gunny]

Asparagus?

LMAO. I usually just cook that in a pot. Some veggies (like asparagus) have to be cooked in water or steam. Not sure the dry heat of a grill would make it tender. :laugh:

[Kathianne]

​12:09 here- I missed it.



Just ran across this:

Being me, I went searching for recipes and tips. Joined several FB groups on Instant Pots. LOL! Each one addressed the 'new member requests' two went down for awhile.

http://www.cnbc.com/2016/07/13/amazon-prime-day-is-biggest-day-for-online-retailer-ever.html




Amazon just had its biggest sales day everKrystina Gustafson (http://www.cnbc.com/krystina-gustafson/) | @KrystinaGustafs (http://twitter.com/KrystinaGustafs)
<time class="datestamp" itemprop="datePublished" datetime="2016-07-13T16:03:05-0400" style="-webkit-tap-highlight-color: rgba(32, 119, 182, 0.2); padding: 5px 0px 0px; color: rgb(66, 72, 88); font-family: &quot;Gotham Narrow SSm 4r&quot;, Arial; font-size: 11px;">Wednesday, 13 Jul 2016 | 4:03 PM ET

</time>...

• Members purchased over 215,000 Instant Pot 7-in-1 Multi-Functional Pressure Cookers.

[darin]

InstantPot 7 whatever - model...You guys have me convinced :)

$142 at the current rate. :( I have to buy from amazon.de or .uk to get 220v unit - I don't want a big transformer sitting on my counter.

[Kathianne]

InstantPot 7 whatever - model..

$142 at the current rate. :( I have to buy from amazon.de or .uk to get 220v unit - I don't want a big transformer sitting on my counter.

Not huge, smaller than oval crock or breadmaker. Taller rather than wide.

I'd definitely buy one for a kid going to dorms.

[jimnyc]

InstantPot 7 whatever - model...You guys have me convinced :)

$142 at the current rate. :( I have to buy from amazon.de or .uk to get 220v unit - I don't want a big transformer sitting on my counter.

But if you get 220, what ya gonna do when you get back home?

[jimnyc]

Just ran across this:

Being me, I went searching for recipes and tips. Joined several FB groups on Instant Pots.

Are the groups you saw all "closed"? I just did a search and was surprised to see I can get more recipes from others on FB, while I shouldn't be though. PM me with any groups that are worth joining!!

[Kathianne]

Are the groups you saw all "closed"? I just did a search and was surprised to see I can get more recipes from others on FB, while I shouldn't be though. PM me with any groups that are worth joining!!

I joined like 4 of them. One I think is from Instant Pot itself, though their 'guy' shows up on the others too. I'm still evaluating, so can't say one is better than the others. "Closed" I think means 'members only' to see. Just send a request. One took 3 days to respond, I'm guessing they were deluged. LOL!

[jimnyc]

I joined like 4 of them. One I think is from Instant Pot itself, though their 'guy' shows up on the others too. I'm still evaluating, so can't say one is better than the others. "Closed" I think means 'members only' to see. Just send a request. One took 3 days to respond, I'm guessing they were deluged. LOL!

I just clicked away on 4 of them. 3 of them were closed groups. Not that I'm crazy about finding recipes... but if I see yummy stuff, I either choose that myself, or pass it along to the wifey - so I don't have her making me some nasty vegetable crap that I don't like. :)

[Kathianne]

I just clicked away on 4 of them. 3 of them were closed groups. Not that I'm crazy about finding recipes... but if I see yummy stuff, I either choose that myself, or pass it along to the wifey - so I don't have her making me some nasty vegetable crap that I don't like. :)

I print out those I like. I keep them in a plastic sheet of 3 ring binder. Then I use post-its to rate if I want to make again, things I'd try next time. If it makes it to the 2nd time, then I add notes to the paper itself, ditching the post its. LOL!

Having been cooking for years, I don't have a problem switching or leaving out ingredients. ;) What I am mostly looking for are ideas of how long, how pressure effects intensity of flavors, spices, etc.

[Gunny]

I print out those I like. I keep them in a plastic sheet of 3 ring binder. Then I use post-its to rate if I want to make again, things I'd try next time. If it makes it to the 2nd time, then I add notes to the paper itself, ditching the post its. LOL!

Having been cooking for years, I don't have a problem switching or leaving out ingredients. ;) What I am mostly looking for are ideas of how long, how pressure effects intensity of flavors, spices, etc.

Okay. THAT is OCD.:laugh:

[Kathianne]

Okay. THAT is OCD.:laugh:

Nope, that is planning and testing. My mom had a version herself on 3 X 5 cards. I just cut out all the handwriting and messy cards.

I've got recipes from my mom and her mom. (My dad's mom wasn't much of a cook.)

[Gunny]

Nope, that is planning and testing. My mom had a version herself on 3 X 5 cards. I just cut out all the handwriting and messy cards.

I've got recipes from my mom and her mom. (My dad's mom wasn't much of a cook.)

Y'all spend too much time on food. And I am not judging. All my GF does is post recipes. I just don't get it and probably never will. There's a down side to being logical. I've eaten as an athlete/Marine for so long I've got my recipes in my head.

If I want something complicated, which I never really do, we got restaurants up the wazoo here. I just wish someone would teach these people here how to deliver. :laugh:

[Abbey Marie]

So, please tell me again, is this like a pressure cooker? Is there a lid that gets clamped down and had better not come off when cooking?

[Kathianne]

Sompleasectell me again, is this like a pressure cooker? Is there a lid that gets clamped down and had better not come off when cooking?

Electric 'smart' pressure cooker, slow cooker, rice cooker. Has saute funtion, so can brown, saute veggies before eitjer pressure or slow cook. Whoops, almost forgot yogurt maker. Multiple backups on pressure and lid.

[Gunny]

Sompleasectell me again, is this like a pressure cooker? Is there a lid that gets clamped down and had better not come off when cooking?

Looks like a new name for a crock pot to me. More reinvention of the wheel.

[Kathianne]

Jim, no 'weird' veggies, though I think I'd add broccoli!

Next up:

http://www.pressurecookingtoday.com/pressure-cooker-honey-sesame-chicken/

[QUOTE]Pressure Cooker Honey Sesame Chicken

Ingredients Yield: 6 servings



4 large boneless skinless chicken breasts, diced (about 2 lbs.)
Salt and pepper
1 tablespoon vegetable oil
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup soy sauce
1/4 cup ketchup
2 teaspoons sesame oil
1 cup honey
1/4 teaspoon red pepper flakes
2 tablespoons cornstarch
3 tablespoons water
2 green onions, chopped
Sesame seeds, toasted



Directions






Salt and pepper chicken. Preheat pressure cooking pot using the saute setting. Add oil, onion, garlic, and chicken to the pot and saute stirring occasionally until onion is softened, about 3 minutes.
Add soy sauce, ketchup, and red pepper flakes to the pressure cooking pot and stir to combine. Pressure cook on high for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release.
Add sesame oil and honey to the pot and stir to combine. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens. Stir in green onions.
Serve over rice sprinkled with sesame seeds.

[Gunny]

Jim, no 'weird' veggies, though I think I'd add broccoli!

Next up:

http://www.pressurecookingtoday.com/pressure-cooker-honey-sesame-chicken/

[QUOTE]Pressure Cooker Honey Sesame Chicken

Ingredients Yield: 6 servings



4 large boneless skinless chicken breasts, diced (about 2 lbs.)
Salt and pepper
1 tablespoon vegetable oil
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup soy sauce
1/4 cup ketchup
2 teaspoons sesame oil
1 cup honey
1/4 teaspoon red pepper flakes
2 tablespoons cornstarch
3 tablespoons water
2 green onions, chopped
Sesame seeds, toasted



Directions






Salt and pepper chicken. Preheat pressure cooking pot using the saute setting. Add oil, onion, garlic, and chicken to the pot and saute stirring occasionally until onion is softened, about 3 minutes.
Add soy sauce, ketchup, and red pepper flakes to the pressure cooking pot and stir to combine. Pressure cook on high for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release.
Add sesame oil and honey to the pot and stir to combine. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens. Stir in green onions.
Serve over rice sprinkled with sesame seeds.



I hate chicken and that crap is too much work. You can throw it on the fire with salt and pepper.

[Abbey Marie]

Y'all spend too much time on food. And I am not judging. All my GF does is post recipes. I just don't get it and probably never will. There's a down side to being logical. I've eaten as an athlete/Marine for so long I've got my recipes in my head.

If I want something complicated, which I never really do, we got restaurants up the wazoo here. I just wish someone would teach these people here how to deliver. :laugh:

Gunny, different from you does not automatically = illogical. What works for someone else is logical for them.

[Kathianne]

[QUOTE=Kathianne;825797]Jim, no 'weird' veggies, though I think I'd add broccoli!

Next up:

http://www.pressurecookingtoday.com/pressure-cooker-honey-sesame-chicken/



I hate chicken and that crap is too much work. You can throw it on the fire with salt and pepper.

Let me know when you are coming, I won't make this that day. :beer: Better yet, you can cook and I'll be polite.

[Gunny]

Gunny, different from you does not automatically = illogical. What works for someone else is logical for them.

I'm just having fun with the thread. BUT, different than me is usually illogical. Loving to eat is emotion driven. Fueling your body is logical. Taking it the wrong way because I am different than you is also illogical. I'm just teasing. Y'all are taking this WAY too seriously.

I used to get up and lift weights at 4:30 AM. Play basketball at lunch which is 11:30-1. Go to PT and run whatever unGodly distance they wanted to. And go to martial arts after work. Did it for over 30 years. And I had to look like a stud in uniform.

Add in taking care of the rugrats. I needed Fuel. Not some concoction. Protein and complex carbs. And I didn't want to spend forever washing 10,000 dishes. THAT is logical. I think I managed 1 or 2 hours of personal time. Got to spend that taking the girls to the pool and/or doing homework with them.

But don't take it personally. I've ALWAYS made fun of people that love food. But to each his own.

[Gunny]

[QUOTE=Gunny;825800]

Let me know when you are coming, I won't make this that day. :beer: Better yet, you can cook and I'll be polite.

Off the list: turnips. One bite one time. I actually stood up to my dad and I was 11 I think and I'm like you can beat me to death or whatever but I ain't taking another bite of that thing. Same with eggplant. And I HATE avocado/guacamole.

[Kathianne]

[QUOTE=Kathianne;825809]

Off the list: turnips. One bite one time. I actually stood up to my dad and I was 11 I think and I'm like you can beat me to death or whatever but I ain't taking another bite of that thing. Same with eggplant. And I HATE avocado/guacamole.

You cook, I'll say, 'Thank you.' Even if there's something I don't care for, I won't make you feel bad. My mom raised me to be nice to those that do for me. :beer:

[Gunny]

[QUOTE=Gunny;825832]

You cook, I'll say, 'Thank you.' Even if there's something I don't care for, I won't make you feel bad. My mom raised me to be nice to those that do for me. :beer:

I get that. It's just how about asking first? I went to this Christmas party in Carlsbad, CA at my wife's rich bosses house and they had lamb and crunchy vegetables. I think I got a broken rib as many times as my wife elbowed me. The whole thing was ridiculous. Here's me, the jarhed in the midst of a bunch of rich snobs.

They thought I was from outer space because I drank my beer out of the bottle instead of using a glass. Same in San Antonio. She always worked for these rich a-holes. I stood in the bar watching the Spurs game and drinking my Coronas from the bottle.

I'll go along to a point. But I'm a South Texas redneck and jarhead. You can dress me up and make me look all purty, but the guy inside that tux is still me.

Then I'd get my ass chewed. I'm like why do you insist I go to these things? I have NOTHING in common with these weak-ass human pukes. They're all talking corporate business and I'm an electrician.

[Kathianne]

[QUOTE=Kathianne;825833]

I get that. It's just how about asking first? I went to this Christmas party in Carlsbad, CA at my wife's rich bosses house and they had lamb and crunchy vegetables. I think I got a broken rib as many times as my wife elbowed me. The whole thing was ridiculous. Here's me, the jarhed in the midst of a bunch of rich snobs.

They thought I was from outer space because I drank my beer out of the bottle instead of using a glass. Same in San Antonio. She always worked for these rich a-holes. I stood in the bar watching the Spurs game and drinking my Coronas from the bottle.

I'll go along to a point. But I'm a South Texas redneck and jarhead. You can dress me up and make me look all purty, but the guy inside that tux is still me.

Then I'd get my ass chewed. I'm like why do you insist I go to these things? I have NOTHING in common with these weak-ass human pukes. They're all talking corporate business and I'm an electrician.

Easy, turn down all invitations and cook your own. No problem.

It's like, why join in on a conversation you have no interest in and think is stupid in your super logical way? Just let us illogical folks have at it on our own?

[jimnyc]

I wish I knew how to cook like my Mom, or my wife. For now it's cool because the wife does all the "good" cooking. But I'd hate to have to be 100% responsible for myself. :) I used to laugh at some of the stuff my Mom used to make, but she had a recipe collection to beat all! But her very best was 'German potato salad'. My sister learned the recipe and can still make it, but not nearly as good as Mom made it.

My wife can make 5 complete meals on a Sunday and then save 4 of them for during the week. And for me to make one really good meal, it's an entire ordeal. Well, unless I'm making hot dogs or burgers. :)

Freshdirect - you can get premade pizza bread. It's rectangular and enough to feed 2, but you get 2 of them per package. Fresh cut mozzarella, fresh sliced tomato and that's it. Very good!

[Gunny]

[QUOTE=Gunny;825835]

Easy, turn down all invitations and cook your own. No problem.

It's like, why join in on a conversation you have no interest in and think is stupid in your super logical way? Just let us illogical folks have at it on our own?

One, it's one of the few threads not about Trump and/or the RNC. Don't misconstrue my words. Y'all are too serious. I SAID ALREADY I WAS JUST TEASING. I in no way think I am superior to any, nor do I consider any of you stupid. I said absolutely nothing of the sort. Why is it okay to tease me but I can't tease back? Why does me poking at Jim have to turn all serious?

I don't care what you eat. It's not my business. But my opinion is as good as anyone else's on this board as far as I know. If it makes you feel any better, the GF thinks I don't like her cooking and takes it all personal because she is Ms Recipe. I don't have a problem with her cooking at all. It's WHAT she cooks. How y'all can take dumb shit personally beats the crap out of me.

[jimnyc]

How y'all can take dumb shit personally beats the crap out of me.

It happens. But not every argument needs a resolution or winner. All friends in here and all having fun. Let's try and move forward and leave any negativity behind. :)

[Gunny]

It happens. But not every argument needs a resolution or winner. All friends in here and all having fun. Let's try and move forward and leave any negativity behind. :)

I started a different thread so y'all could discuss y'all's chow without me. Apparently, I'm not allowed an opinion on food.

But I DO have to feed these damned cats.

[CSM]

I started a different thread so y'all could discuss y'all's chow without me. Apparently, I'm not allowed an opinion on food.

But I DO have to feed these damned cats.

eat the cats then you don't have to feed them....just sayin

[darin]

But if you get 220, what ya gonna do when you get back home?

More than 4 years from now? (shrug)

:)

[Kathianne]

More than 4 years from now? (shrug)

:)
LOL! Your son will probably be in college in Europe, you can give it to him while missing he's on the other side now! ;)

[GravyBoat]

I bought the "As Seen On TV" Power XL 6-quart electric pressure cooker a while back. It was $75 on sale at Thiesen's. It's great for soup, takes like 20 minutes for beef soup, a little longer for chicken. It's excellent for many things, but not so much for rice in my opinion. For pork ribs and pork loins, they get very succulent and juicy after an hour. You can also use it like a crock pot and slow cook things.

But if I could do it over, I'd but the 10-quart model from the website. It's like $150 but you get some accessories, like this basket, which would help when making pork ribs, because they fall apart and you can't hardly get them out of the pot, they get to swimming in all the grease that the pressure cooker boils out of them ribs. And it's much larger, the 6-quart size fills up quick once you start adding meat, taters, onions, carrots, and celery to a soup.

YouTube has many stove top pressure cooker explosion videos, but I think people either boiled them dry or used too much heat, boom. But this Power XL is said to have many safety devices. First, it has pressure and temp sensors, and you can't unscrew the lid while it's pressurized. Then it has a mechanical valve like other pressure cookers. I feel safe using it. But you must be careful in taking the lid off, the steam can severely burn. I usually wait twenty minutes for the steam to go down anyway. The food stays warm for hours in the pot.

:cool:

[Kathianne]

I bought the "As Seen On TV" Power XL 6-quart electric pressure cooker a while back. It was $75 on sale at Thiesen's. It's great for soup, takes like 20 minutes for beef soup, a little longer for chicken. It's excellent for many things, but not so much for rice in my opinion. For pork ribs and pork loins, they get very succulent and juicy after an hour. You can also use it like a crock pot and slow cook things.

But if I could do it over, I'd but the 10-quart model from the website. It's like $150 but you get some accessories, like this basket, which would help when making pork ribs, because they fall apart and you can't hardly get them out of the pot, they get to swimming in all the grease that the pressure cooker boils out of them ribs. And it's much larger, the 6-quart size fills up quick once you start adding meat, taters, onions, carrots, and celery to a soup.

YouTube has many stove top pressure cooker explosion videos, but I think people either boiled them dry or used too much heat, boom. But this Power XL is said to have many safety devices. First, it has pressure and temp sensors, and you can't unscrew the lid while it's pressurized. Then it has a mechanical valve like other pressure cookers. I feel safe using it. But you must be careful in taking the lid off, the steam can severely burn. I usually wait twenty minutes for the steam to go down anyway. The food stays warm for hours in the pot.

:cool:

Having been looking at various blogs and reviews on electric pressure cookers for some time, your review seems to point out the main flaw I've seen with the XL, where the valve is located.

Those accessories can easily be found on amazon or ebay. ;)

Here's one site that illustrates some of the differences:

http://topreviews.best/main-review/pressure-cookers?gclid=CjwKEAjwiMe8BRD0ts3Vtv-ohWgSJAAZurk1pnrg0xZPAssTYwPB8rFOT4eIH70hcnjk42ND4 VgWMRoC9svw_wcB

[GravyBoat]

Having been looking at various blogs and reviews on electric pressure cookers for some time, your review seems to point out the main flaw I've seen with the XL, where the valve is located.


Those accessories can easily be found on amazon or ebay. ;)


Here's one site that illustrates some of the differences:


http://topreviews.best/main-review/pressure-cookers?gclid=CjwKEAjwiMe8BRD0ts3Vtv-ohWgSJAAZurk1pnrg0xZPAssTYwPB8rFOT4eIH70hcnjk42ND4 VgWMRoC9svw_wcB

I've also seen some reviews saying the valve was a problem, but I've never had a problem with it. You're not supposed to monkey with it once its turned on anyway. The electric pressure cookers have a pressure switch, thermostat, and physical valve, so they're supposed to be unable to explode. My cooker's similar to Jim's in the first couple of posts, it looks like the same guts, but the brand I have has an inner pot that comes out, has a non-stick coating not stainless steel. There's the stove top model reviewed at that link, the Fagor brand, here's a YouTube of one that exploded. I think they had the flame too high, overheated.


https://www.youtube.com/watch?v=_THHP4j0oa0

https://www.youtube.com/watch?v=_THHP4j0oa0

I found this story with video about a lawsuit for the Power XL. From the story, it seems they took the lid off while it was still under pressure (although it's not supposed to do that). Then there's the problem of superheating, where if you expose something really hot to the cooler ambient air, even if you shake something under pressure, it can explode; this is also a major problem in foundry work. No pressure cooker can be taken lightly, it should not be moved and certainly not shaken when under pressure.

http://miami.cbslocal.com/2015/06/24/local-couple-files-suit-over-exploding-pressure-cooker-case/

[Kathianne]

Jim and I have the same. I don't like non-stick coatings, over time just don't know what you're ingesting. It's my own issue, but that's that. I like stainless for that reason and find it very easy to clean and with a bit of this: https://www.amazon.com/Bar-Keepers-Friend%C2%AE-Cleanser-Polish/dp/B000V72992/ref=sr_1_1_a_it?ie=UTF8&qid=1469200974&sr=8-1&keywords=bar+keeper%27s+friend+cleaner very easy to keep looking like new.

As for the comparisons, easy enough to tell the differences between electric and non, imo. XL and IP are both electric.

[Kathianne]

On my June visit to Chicago, while staying a couple days with my youngest, we walked to this bar-b-que place about a block from his apartment. In the Diner's video, I saw his place! Anyways just came across these video clips from Food Network on Smoque! Best barbeque I've had! Seems there's some agreement:

http://www.foodnetwork.com/restaurants/il/chicago/smoque-restaurant/smoque-bbq-videos.html

[Gunny]

Jim and I have the same. I don't like non-stick coatings, over time just don't know what you're ingesting. It's my own issue, but that's that. I like stainless for that reason and find it very easy to clean and with a bit of this: https://www.amazon.com/Bar-Keepers-Friend%C2%AE-Cleanser-Polish/dp/B000V72992/ref=sr_1_1_a_it?ie=UTF8&qid=1469200974&sr=8-1&keywords=bar+keeper%27s+friend+cleaner very easy to keep looking like new.

As for the comparisons, easy enough to tell the differences between electric and non, imo. XL and IP are both electric.

Watching this show about Drive-ins and Diners. Guess I''l have to put on my good jean shorts cuz I'm getting real hungry looking at this stuff. :laugh:

[jimnyc]

Watching this show about Drive-ins and Diners. Guess I''l have to put on my good jean shorts cuz I'm getting real hungry looking at this stuff. :laugh:

Food Network - Guy Fieri - "Diners, Drive-ins & Dives" <---- that show rocks!! And makes me hungry every time. :)

[Gunny]

Food Network - Guy Fieri - "Diners, Drive-ins & Dives" <---- that show rocks!! And makes me hungry every time. :)

Yeah, I think that was it. I wish I was wherever he was this afternoon. I'd be on the sofa with a toothpick by now.

BUT you'll be happy to know I went to the Mexican restaurant and had huevos rancheros and a mess of those refired beans you love so much. :)

[Kathianne]

Gunny! Diners, Drive-Ins is ding a segment on an Albuquerque joint, Bocadillo's. Sounds yummy.

[Gunny]

Gunny! Diners, Drive-Ins is ding a segment on an Albuquerque joint, Bocadillo's. Sounds yummy.

We have lots of diners here. I=40 through this stretch is what was Route 66. The food is different than in San Antonio, but it's generally awesome in the diners. They got old school juke boxes too.

[Kathianne]

We have lots of diners here. I=40 through this stretch is what was Route 66. The food is different than in San Antonio, but it's generally awesome in the diners. They got old school juke boxes too.

Ah, San Antonio! I thought you were in Albuquerque.

[Gunny]

Ah, San Antonio! I thought you were in Albuquerque.

I am. I'm from San Antonio. Mexican food is as different as people. Depends where you live. I LOVE Tex-Mex. You go outside of Texas though, and it's just not the same. Some states people think Taco Bell is Mexican food. And I HATE white boy tacos. Hard shell with hamburger, lettuce cheese and some kinda sauce. Here they put green chili on everything.

A taco to me is carne guisada on a giant flout tortilla with some shredded cheese and pico de gallo.

[Kathianne]

I am. I'm from San Antonio. Mexican food is as different as people. Depends where you live. I LOVE Tex-Mex. You go outside of Texas though, and it's just not the same. Some states people think Taco Bell is Mexican food. And I HATE white boy tacos. Hard shell with hamburger, lettuce cheese and some kinda sauce. Here they put green chili on everything.

A taco to me is carne guisada on a giant flout tortilla with some shredded cheese and pico de gallo.

Sometimes it seems we have a 'failure to communicate. LOL! I saw the place on Triple D, thought maybe you'd tried it. Seems that the owners are very involved in community, especially with kids. The food looked amazing!

[Gunny]

Sometimes it seems we have a 'failure to communicate. LOL! I saw the place on Triple D, thought maybe you'd tried it. Seems that the owners are very involved in community, especially with kids. The food looked amazing!

LOL. When I'm watching a food channel you can just guess how bad my cable provider sucks. :laugh:

I like this show because the guy is always going different place. I find people interesting. What they eat also says a lot about them. Has no bearing on my previous comment about not wanting to cook all day. If I can go out and get it and got little change in my pocket?

I don't get out much, ma'am. I'll explain in private.

[Kathianne]

LOL. When I'm watching a food channel you can just guess how bad my cable provider sucks. :laugh:

I like this show because the guy is always going different place. I find people interesting. What they eat also says a lot about them. Has no bearing on my previous comment about not wanting to cook all day. If I can go out and get it and got little change in my pocket?

I don't get out much, ma'am. I'll explain in private.

Gotcha!

Well if you got some change, you might want to try them out. Prices look very good. You can see the menu and prices at the site. They also have a lunch program for the Indian reservation. As I said, special section on 'giving back.' That's how I like to see 'social services' from the community to the community.



http://www.bocadillosnm.com/p/welcome.html



BOCADILLOS SLOW ROASTED
3600 CUTLER AVENUE NE ABQ NM 87110
GREEN JEANS FARMERY
(505) 910-8905

MONDAYS
CLOSED

TUESDAY-THURSDAY
8AM-3PM

FRIDAY & SATURDAY
8AM-9PM

SUNDAYS
8AM-3PM


BOCADILLOS SLOW ROASTED
INDIAN SCHOOL ROAD NW ABQ NM 87104
(505)200-0053

[Kathianne]

On my June visit to Chicago, while staying a couple days with my youngest, we walked to this bar-b-que place about a block from his apartment. In the Diner's video, I saw his place! Anyways just came across these video clips from Food Network on Smoque! Best barbeque I've had! Seems there's some agreement:

http://www.foodnetwork.com/restaurants/il/chicago/smoque-restaurant/smoque-bbq-videos.html

Bump. Posted this in a lounge thread, it's from "Triple D" and god this place is good!

While recuperating I'm watching waaaayyyy too much Food Network! One night I saw Triple D talking about Smoque! and the next day saw 'The Best I Ever Ate' also on Smoque!

I'm not big on taking food pics, but my daughter and I both did so when visiting. The other day on FB, his fiance's sister was all excited to be staying at their place to babysit Julia Roberts and get to go to Smoque! LOL!

http://www.smoquebbq.com/menu.html

[Gunny]

Gotcha!

Well if you got some change, you might want to try them out. Prices look very good. You can see the menu and prices at the site. They also have a lunch program for the Indian reservation. As I said, special section on 'giving back.' That's how I like to see 'social services' from the community to the community.



http://www.bocadillosnm.com/p/welcome.html

I live in NE. This place is a grid. I don't dislike the food. It's just different. Unless I go on my own, I'm stuck with a 2 hour talk fest instead of eating followed by a shop til you drop shopping trip for nothing more than BS and wasting money. My legs can't take it anymore and why the Hell do I want to look at girl stuff for hours?

But that's MY fault. :rolleyes:

[Kathianne]

I had that same conversation with the wife once. I mentioned the assholes on facebook who post every single meal they eat, even snacks, drinks...

I can't believe I'm finding joy in appliances. What has happened to me? :(

Friday today though, pizza night!

Well it's been awhile, time for another suggestion? On the list:

https://www.amazon.com/Philips-Airfryer-Original-HD9220-26/dp/B00D7N43UA

http://www.debatepolicy.com/attachment.php?attachmentid=11053&stc=1

[Kathianne]

Two years since the last post! I bought a new toy for the Instant Pot. Egg bite molds. My daughter made some for me last Christmas, so good! I got home and sort of forgot about them. A friend wanted Starbucks last week, lo and behold they were featuring 'egg bites.' I do not patronize Starbucks, cause of how they have treated the police and I don't like their coffee anyways. So, ordered the molds and made some. Merry Christmas to me!

https://apnews.com/da3f87e9c5da4e12b4022b0bd84f59ec

https://images-na.ssl-images-amazon.com/images/I/61gMhzmm%2B-L._SL1000_.jpg

[Gunny]

I'm sitting here reading these words and trying to make them come out of my mouth. Then I looked at the date. I was already pretty damned sick. And I was sick for quite awhile - longer than anyone with a brain would have been -- before I ended up in the hospital.

I don't remember this.

[Kathianne]

I'm sitting here reading these words and trying to make them come out of my mouth. Then I looked at the date. I was already pretty damned sick. And I was sick for quite awhile - longer than anyone with a brain would have been -- before I ended up in the hospital.

I don't remember this.

Well I'm darn glad you're still with us, regardless if you remember or not.

[Hot Dogger]

I love my electric pressure cooker. And I thought about getting one 'em air fryers. I just found out the Asians soak stuff in slaked lime and then fry it up, it makes the food crispier. I'll bet doing that and using one 'em air fryers would do the trick. They sell this lime stuff at the Asian market, I'll probably try it sometime, I'll probably end up burning a hole in my stomach.

[Gunny]

Well I'm darn glad you're still with us, regardless if you remember or not.Thanks. It's really hard to look at something you typed and not remember typing it nor what I was thinking to do little more than troll the thread :)

I'm just relieved no one talked me into an "Insta-Pot" or whatever :laugh:

[Kathianne]

Thanks. It's really hard to look at something you typed and not remember typing it nor what I was thinking to do little more than troll the thread :)

I'm just relieved no one talked me into an "Insta-Pot" or whatever :laugh:
When I’ve some xtra $$ guess what you’re getting?

Knowing you, you’ll have to accept the challenge and beat Jim and I at cooking!

[Gunny]

When I’ve some xtra $$ guess what you’re getting?

Knowing you, you’ll have to accept the challenge and beat Jim and I at cooking!Goes without saying :halo9:

[Abbey Marie]

I live in NE. This place is a grid. I don't dislike the food. It's just different. Unless I go on my own, I'm stuck with a 2 hour talk fest instead of eating followed by a shop til you drop shopping trip for nothing more than BS and wasting money. My legs can't take it anymore and why the Hell do I want to look at girl stuff for hours?

But that's MY fault. :rolleyes:

Btw, I know it’s an old post, but where is NE? New England? I thought you were in Texas.

[Gunny]

Btw, I know it’s an old post, but where is NE? New England? I thought you were in Texas.Caught that, didja? Now imagine sitting here not remember a thing about it and figuring it out :laugh:

I was in New Mexico. NM. Typographical error :)

I was sitting here when I first saw it thinking: When the f- was I ever in New England? That is one place I have never been unless Upstate NY counts. Ex wifey #1 is from Rochester.

[Abbey Marie]

Caught that, didja? Now imagine sitting here not remember a thing about it and figuring it out :laugh:

I was in New Mexico. NM. Typographical error :)

I was sitting here when I first saw it thinking: When the f- was I ever in New England? That is one place I have never been unless Upstate NY counts. Ex wifey #1 is from Rochester.

Wow, ok. I do remember you telling us how tough it got.

And no, NY. Doesn’t count...

[Kathianne]

Wow, ok. I do remember you telling us how tough it got.

And no, NY. Doesn’t count...
:laugh2::laugh2::laugh2:

[Gunny]

Wow, ok. I do remember you telling us how tough it got.

And no, NY. Doesn’t count... So like I said, never been to New England :)

[Kathianne]

I broke out the IP last week, made Tuscan Chicken Stew. Really good and lots of veggies. I put the leftovers in containers and freeze. This is so good with sour dough or Hawaiian rolls!

https://sweetpeasandsaffron.com/instant-pot-tuscan-chicken-stew/

[Kathianne]

Probably because the morning temps were down around 32, I was in cooking mood. Also made Chorizo-Beef Chili! Pretty good, but needed a bit more kick.

https://www.isabeleats.com/mexican-chorizo-chili/

[Abbey Marie]

I broke out the IP last week, made Tuscan Chicken Stew. Really good and lots of veggies. I put the leftovers in containers and freeze. This is so good with sour dough or Hawaiian rolls!

https://sweetpeasandsaffron.com/instant-pot-tuscan-chicken-stew/

Tuscan Or Tucson?

j/k, sounds delicious!

[Kathianne]

Tuscan Or Tucson?

j/k, sounds delicious!
I had to check, I thought I might have typed Tucson! LOL!