#451

Member
Ferndale, MI
(This post was last modified: 10-23-2018, 06:53 PM by wyze0ne.)
(10-22-2018, 11:35 PM)andrewjs18 Wrote: my wife uses her instant pot quite a bit. she uses it a lot to cook up large batches of chicken breast and hard boiled eggs over the weekend usually. surprisingly, it works really well with hard boiled eggs..makes it a lot easier to peel the shells off from what we've found.

I concur. The instant pot makes perfect hard boiled eggs. I have 2 as part of my breakfast almost every day.

Marko and Freddy like this post
- Jeff
#452

Super Moderator
(10-22-2018, 11:35 PM)andrewjs18 Wrote: my wife uses her instant pot quite a bit.  she uses it a lot to cook up large batches of chicken breast and hard boiled eggs over the weekend usually.  surprisingly, it works really well with hard boiled eggs..makes it a lot easier to peel the shells off from what we've found.

I grew up with my mom using a pressure cooker every day so its something that I'm very comfortable with.  I have a conventional pressure cooker too but the electric programable Instant Pot is so much more convenient.  Have you tried meatloaf in it yet?  Its great, stays moist and its done in about 25 minutes.  If you're a fan of crispy edges on your meatloaf you can always put it under the broiler after its cooked.

Freddy likes this post
#453

Member
Virginia
(This post was last modified: 11-10-2018, 09:46 PM by gregcss.)
Pickled ghost peppers. 1 cup water, 1 cup white vinegar, 1 tsp sea salt, 1 tbls cane sugar, 12 or so ghost peppers, a few black garlic cloves. I need to open a window but it's cold out.

[Image: l1hkKKS.jpg]

[Image: heuYWLP.jpg]
#454

Merchant
Central Maine
They should be excellent! What do you do with them after pickling?

We bought some Carolina Reaper hot sauce and it's unbelievably good. A little goes a very long way, but the flavor is excellent, it has the same fantastic fruitiness of habanero, but hotter. Big Grin Lots of folks who don't eat heat are wondering what I'm talking about "flavor" with extreme heat. Once accustomed to the heat the flavor comes through if the pepper has flavor, there are some that, to me, have no flavor at all, or very little, green jalapena is one of those. To me it's mild with little to no flavor. We pickle those to give them any flavor at all, and add a habanero for flavor and to kick up the heat.

----------------

Made ATKs chicken and pastry recipe the other day, without salt, but I had to use some baking powder, so there was a bit of sodium. It was delicious. Very much like a product my dad bought many decades ago from College Inn (in a jar), I think it was chicken and dumplings. Anyway, the ATK version is good and I'd make it again in a heart beat.

If anyone knows of a double acting baking powder w/o sodium could you clue me in? Single acting I can find with no problem.
Brian. Lover of SE razors. Maker of Krampert's Finest Products.
#455

Member
Virginia
(11-10-2018, 10:05 PM)ShadowsDad Wrote: They should be excellent! What do you do with them after pickling?

Toppings on most food such as sandwich, tacos, burrito, stir-fry, etc.

I love hot sauce too. I usually buy from Heat Hot Sauce Shop because I like their artisan offerings. One of may favs (not available at Heat) is Dragon's Blood Elixir, specifically "For Whom the Bell Tolls" and "Jolokia".
#456

Member
SE NH
This is a relatively healthy version of a calzone. I sautee some homemade Italian turkey sausage, mix it with fat free mozzarella and chopped spinach.
I also make a wheat dough to use as the shells.

Roll out the dough and add the filling.
[Image: gM4lCym.jpg]


Fold the dough over the filling, crimp the edges to seal, poke some vent holes and bake.
[Image: nUsOvT1.jpg]


Yummy.
[Image: FnQ8xuZ.jpg]

lloydrm, Rebus Knebus and Marko like this post
#457

Merchant
Central Maine
That's interesting Phil!
Brian. Lover of SE razors. Maker of Krampert's Finest Products.
#458

Vintage Shaver
Seattle, WA
Turkey, stuffing, and cranberry sauce for breakfast today. Holy moly, a 12-lb. turkey has a lot of meat for two people...

PhilNH5 likes this post
John
#459

Merchant
Central Maine
Big Grin

Yes it does. Good thing the wife and I both love turkey. This year I cooked a 16#er, most years I cook a 20+ pounder. I mentioned that we love turkey, right?

I had much the same for b'fast. Turkey and gravy and leftover homemade yeast rolls.

Ordinarily gravy wouldn't be on my new menu due to the sat' fat content. But we cooked the bird a day early so that I could chill the gravy and scrape the fat off of the top.

For lunch today I had leftover lentil "stew" that I made a few days ago. There's no recipe. 1# lentils, a bunch of coarse cut carrots and onions, a few bay leaves, black pepper, and plenty of no sodium Herb-ox chicken bouillon added to taste. Use enough water to make what you want. I wanted a thick product so I adjusted the water as I went, but for a thinner soup obviously you'd need more water and bouillon. Quite tasty and filling for not having meat, also no sodium or fats of any kind. I'd do this again in a heartbeat. Obviously it gets brought to the boil and simmered. I added the veggies and chicken flavor about 1/2 way to completion of the lentils.

Tonight I expect to have another bowl of it with some turkey added and another roll or 2.

PhilNH5 likes this post
Brian. Lover of SE razors. Maker of Krampert's Finest Products.
#460

Member
Virginia
Forget chilie powder...
Boil some tasty chiles, dump in blender, magic...

[Image: d1HXYE7.jpg]

[Image: mniURQI.jpg]

PhilNH5 and dabearis like this post


Users browsing this thread: 1 Guest(s)