World, Writing, Wealth discussion

Earlier this month I bought an Instant Pot (https://www.amazon.com/gp/product/B01...). It's an electric, countertop pressure cooker with a 6-quart stainless steel pot that you can saute in. It's a "pressure cooker, slow cooker, rice cooker, yogurt maker, egg cooker, sauté, steamer, warmer, sterilizer and it makes cake too." It's replaced my slow cooker and rice cooker and even the oven for slow roasting BBQ pulled pork. It is super fast. It's really sped up my cooking and increased my variety.


Red lentil chili and poor man's spanish rice.


Adobo chicken

What are you cooking?

Nothing as pretty as that :)

You too can cook great dishes like this with your own Instant Pot!

Alex! You say it's "super fast", and "sped up your cooking" and "increased your variety." But what about the taste of those dishes? You don't mention that? Hmmmm!

^_^

My daughter's verdict, "Dad, the meat's too dry, I mean not fatty enough."

Dad: "Here's a fattier piece, but how's the barbeque sauce?"

Daughter: "Needs more barbeque flavor."

She still ate 2 good-sized pieces.

BBQ Pulled Pork (just made it, tonight. Half an hour prep; 1 hour cooking time.)

I like to cook. Make a chocolate mud cake with peanut butter icing, chocolate ganache and peanutty/caramelly stuff on top :) That was Friday.

I like to cook, as much as eating in fact. I do many things differently from the accepted norm and especially like to slowly cook meat (ribs, chicken legs, beef) with steam in a big pot with double bottom. All the juice and taste of the meat then flows down to the water at the bottom, turning it into future soup base (need to remove the fat once cold, though). Meat that is steamed (with spices) ends up very tender. When I do pastas, I boil them in my home-made soup base instead of plain water. That gives a nice flavor to the pasta, especially when I cook Yet Ca Mein pastas in my meat bouillon. One thing that I am no good at, however, is pastries and bread making.

One last comment: soup base collected from steaming porc ribs is perfect to cook beans and split peas in it. Gives them a fantastic taste.

All looks and sounds tasty!

I make a lot of Mexican food, so my menu regularly includes tacos, burritos, enchiladas, nachos. Pressure cooked chicken is the best imo. I also like to make up seafood with pasta: clam linguine, shrimp fettuccine alfredo. I just have to take it easy on the pasta lol.

@_@

* chocolate mud cake sounds absolutely decadent.
* Yay! the much-maligned squash.
* Michel: your description of the broth is makes me drool on my shirt. i used the pork broth to make the BBQ sauce, but I'm going to have to try it for a broth. what's Yet Ca Mein?
* my favorite Mexican dish is tamales! that's high on my recipe list. i can use my pulled pork as the filling. i just ordered a 2-tier steamer for my instant pot.

Yet Ca Mein is a brand of oriental, flat egg noodles I buy at my local supermarket. It may be the brand name rather than its proper name as a noodle.

Because of the word "Mein," I thought it was some kind of noodle!

I'm a dedicated foodie, so I cook all the time. Entrees, casseroles, sauces, and soups are my favorites, but I also like to get creative with salads and sandwiches, too. I like to invent my own dishes and adapt recipes. Consequently, I do very little baking because you have to measure out the ingredients and follow the directions exactly........and that is just not in my nature.

Alex, the presentation of your food in the photos is very nice, good job.

We have a couple of fruit trees in our yard, and yesterday I raided the apple tree and made 2 loaves of apple walnut bread.

Peaches should be ready by next week, hoping to make a cobbler. It'll be my first attempt, wish me luck!

Holly wrote: "I'm a dedicated foodie, so I cook all the time. Entrees, casseroles, sauces, and soups are my favorites, but I also like to get creative with salads and sandwiches, too. I like to invent my own dis..."

Love love LOVE casseroles! Esepecially now that cooler weather is upon us, nothing like making the house smell delicious!

What you put inside your body is no more important than what you cook it with. Anything other than titanium and you're killing yourself.

Michel wrote: "I like to cook, as much as eating in fact. I do many things differently from the accepted norm and especially like to slowly cook meat (ribs, chicken legs, beef) with steam in a big pot with double..."

I like slow-cooked meat, too. I do mine in a crock pot. And, like you, I cool the juices and remove the fat, leaving that delicious stuff in the bottom that can be used for stock or sauces.

I am fond of risottos. I make broth from everything to use for it or soup. Cranberry bean and sausage risotto, seafood risotto, mushroom risotto,. Steamed clams which i cook orzo in the liquid and dump it all in a bowl. Black bean And Orange Salsa. Brie In A pastry Crust WIth A savory Or Sweet FIlling. Shrimp beignets. Lemon chicken. Mushrooms with brandy cream sauce. I Like Cooking Things I can play With Herbs And Spices.

Until My Disability Kicked In To Make It difficult, I Grew MY Own herbs - 10 Types OF basil 6 Types Of thyme, Varied MInts, 3 Kinds OF oregano, Parsley, sage and so on. Lots OF Pesto Making.

In A Crockpot, beef burgandy. I Dont do Much In An Oven.

Kindle Fire Keyboard Acting Up Again.

I like cooking but it's hard because my husband gets home late. I like to buy chicken or turkey sausages and serve them with potatoes and beans. I like fresh fruit and just cut it up to eat. I am not as fond of vegetables but when I do eat them, I prefer to stir fry or steam them. I have done crock pot stuff like stews too.

My family background is that my mother is French and her father was a chef. My father was from Hungary. My family likes me to cook Hungarian dishes such as Hungarian Goulash and Chicken Paprikosh. The French cooking they like is Beougf Bourgoeoun ( don't know how to spell that one). Those fancier ones are mostly for the weekend when the whole family is here