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Thread: Watcha cookin'?
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04-11-2021, 11:38 AM #4976
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04-11-2021, 01:36 PM #4977
Anyone want to share a corned beef recipe for this rookie?
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04-11-2021, 07:51 PM #4978
Marinated/sous vide venison steaks, roasted potatoes, steamed garlic greens, and herring caviar on butter and rye bread
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04-11-2021, 09:07 PM #4979
Sounds like you ate Rudolph
Quando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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04-12-2021, 09:39 AM #4980
This is the one I used. https://damndelicious.net/2019/03/06...f-and-cabbage/
You know, you can swear on this site. Fuck, shit bitch. See?
A gun is like a parachute. If you need one, and don’t have one, you’ll probably never need one again
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04-12-2021, 12:16 PM #4981
Awesome, thank you very much!
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04-12-2021, 03:09 PM #4982
Watcha cookin'?
How come it gotta be insta pot? Then again... I look in TJOC and IT says start woth “corned beef” WTF!?! You’d think there’d be a way to corn it youself. Wed just buy the brisket with the spice pack after 317 on the cheap and put it in the slow cooker.
Oh wait...
Goddamned process for sure lol.
Anyhoo.
Not sure if it passes the boiled meat threshold but... had some day old rice to be used...
Really needed some green onion or shallots but at least I remembered the garlic.
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04-12-2021, 11:36 PM #4983
Take that corned beef, rinse it good, dry rub and smoke for about 6 hrs....pastrami
Quando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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04-13-2021, 07:11 AM #4984
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04-13-2021, 10:44 AM #4985
Ya, I know instapot is all the rage, but I'm not a fan. The fact that you need a recipe for corned beef and cabbage for the thing is a major reason.
I buy a corned beef. I put it in pot of water. I boil is for a few hours. I add taters, carrots, a quartered onion and boil some more. At the end I add quartered cabbage and cook until it's cooked but still firm.
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04-13-2021, 11:37 AM #4986
IMHO The Instapot (or any pressure cooker) is only really good at turning dry beans to cooked beans and making quick stock/broth.
Slow cookers and rice cookers are more useful to me.
In general though, everything is better the old fashion way via the stove or oven.
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04-13-2021, 11:46 AM #4987
We own an Instapot that was hype-purchased despite my objections. I'm pretty sure it's been plugged in at least once.
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04-13-2021, 12:39 PM #4988
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04-13-2021, 12:50 PM #4989
i might be the minority here, but i love my instapot. we use it regularly as -
- a rice cooker
- a steamer
- to make big pots of chili, etc
- to cook roasts
- to make bone broth
- for soups
agree re: campers though. that's also how i feel about vans. give it 2-4 years and there will be a glut in the market
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04-13-2021, 01:08 PM #4990
Making hummus from dry garbanzos within an hour is plenty of justification for the instant pot to me. I probably make a thing of beans a couple times a month.
Fast stock isn't bad either.
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04-13-2021, 01:24 PM #4991
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04-13-2021, 01:52 PM #4992
I like Hummus
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04-13-2021, 03:25 PM #4993
One look at all the buttons on the front of the instapot and I was a hard no. Fuck that. I hate kitchen electronics.
My dad loves gadgets and bought me this bluetooth meat thermometer called a Meater. Spent 20 minutes one day fucking with it- couldn't get it to connect, phone wants to update app etc... It's in the kitchen junk drawer now and my good old manual meat thermo is back in action.
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04-13-2021, 05:06 PM #4994
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04-13-2021, 06:16 PM #4995
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04-13-2021, 07:05 PM #4996Registered User
- Join Date
- Dec 2020
- Location
- Idaho
- Posts
- 1,724
Depends on what you had first. I had neither a slow cooker or a rice cooker so the instant pot was an easy Christmas gift for a hard to please dad.
Try this once. If nothing else the pickled onions are a very versatile accompaniment for many dishes. I usually make the black beans before the chicken. You can go from raw to table in an hour.
Pressure Cooker Chipotle-Honey Chicken Tacos
By Sarah DiGregorio
YIELD 4 servings
35 minutes
If you have an electric pressure cooker, you can throw together a big batch of spicy chicken and black bean tacos inabout 30 minutes. Smoky canned chipotles in adobo and honey do most of the heavy lifting here, combining to createa glossy, spicy-sweet sauce. Chipotles can pack varying levels of heat, so if you want your tacos on the milder side, useonly one or two peppers. You can always drizzle with hot sauce at the table. The pickled onions are not absolutelynecessary, but they add acidity and crunch that contrast nicely with the spicy shredded chicken. (Get the slow cooker
TIME
version of this recipe here (https://cooking.nytimes.com/recipes/...-chicken-tacos).)
INGREDIENTS
1 1⁄2 pounds boneless, skinlesschicken thighs
1 to 4 canned chipotles in adobo,finely chopped, plus 2 tablespoonsadobo sauce
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plusadditional as needed
1⁄2 teaspoon ground cumin
1 (15-ounce) can black beans, rinsedand drained
1 lime, juiced
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)Sliced or cubed avocado, for serving
PREPARATIONStep 1
Combine the chicken, chipotles and adobo sauce, honey, onionpowder, garlic powder, salt and cumin in an electric pressure cooker.Stir well. Cover and set steam valve to sealed position. Cook on highpressure for 13 minutes. Let the pressure release naturally for 5minutes; then release the remaining pressure manually. Open the lid.
Step 2
Remove the chicken to a bowl or cutting board using tongs. Shred thechicken with two forks. If you’d like to reduce the sauce, set to sautéand simmer, 5 minutes. Add the chicken back into the pot.
Step 3
Stir in the black beans and a squeeze of lime juice, set to sauté and letthe beans warm through, 2 to 3 minutes. Taste and add more salt orlime juice if necessary. Serve in tortillas with pickled onions andavocado.
Tip
To make quick-pickled onions, thinly slice a red onion and put theslices in a lidded heat-proof container. Bring about 1 1/2 cups cider orwhite vinegar to a boil. Add about 3 heaping spoonfuls of sugar and abig pinch of salt and whisk to dissolve. (You can also add a pinch ofred-pepper flakes, a bay leaf or some dried oregano, if you like.) Pourthe hot vinegar over the onions and let them cool. They’re ready to useright away, or can be stored in the refrigerator for up to 2 weeks.
https://cooking.nytimes.com/recipes/1020043-pressure-cooker-chipotle-honey-chicken-tacos?action=click&module=Global Search Recipe Card&pgType=search&ra...
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04-13-2021, 07:44 PM #4997Banned
- Join Date
- May 2007
- Location
- Sandy, Utah
- Posts
- 14,410
Fucking looks money. Had a friend back in the day, italian family. Hunter father. The venison sauce was almost better than my great grandma's and she was fresh off the boat.
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04-13-2021, 07:46 PM #4998Banned
- Join Date
- May 2007
- Location
- Sandy, Utah
- Posts
- 14,410
I don't know. I mean sure a pot roast if good in the oven, but man it's sti pretty good when you can have it done in about an hour. Not regular here, but great when you haven't planned.
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04-13-2021, 11:57 PM #4999
Watcha cookin'?
Let me again say this thread delivers.
Now, that looks good!!!
How you call that? Gulyasleves?
My buddy mad two or three batches of what he just called “beef stew” over the winter and it was awesome.
It’s such a shame that stew season is ending not sure it will stop me. Even with my crappy AC.If we're gonna wear uniforms, we should all wear somethin' different!
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04-14-2021, 05:50 AM #5000Banned
- Join Date
- Nov 2017
- Posts
- 85
Today we have vegetables (peppers, mushrooms, zucchini) from the pan with red lentils and chickpeas.
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