divalasvegas

Hello all. Finally did the water test and glad to say that all seems to be fine. Was actually kind of stressing myself out while doing this by following both the IP user manual and the online instructional video suggested here since the instructions in the dopey user manual takes you through only about two thirds of the process and then NOTHING after the process reaches the Keep Warm phase. Unbelievably, It left out that the display will change, that you needed to press the Cancel button to turn it off, then switch the Release Valve to the Release position, wait for the Float Valve to go down and that the device will beep when the cycle is complete before removing the top, or anything about how long each stage takes. Come to think of it, the manual only provides HALF of the information to run the water test! Thank goodness for that online video. The whole process is really not that complicated; it's just the IP's user manual makes it seem that way. *** Rant over *** Anyway, I decided that my first recipe using the pressure cooking mode will be 15 bean soup instead of Coq au Vin as stated in a previous post.* Figured I'd do something real simple for my first foray. I will be using these instructions: http://simplepressurecookermeals.com/15-bean-soup-instant-pot/ Except for the pressure cooking, I plan on making this how I would normally do it meaning throw out that seasoning packet, not soaking the beans, season with onions, garlic (ha ha, the instructions call for one teaspoon of garlic), ham hocks and unsmoked fresh pork neck bones. Then, when the beans are done, add my own seasoning, Rotel tomatoes and maybe a diced jalapeno. Also might add diced celery, carrots and potatoes and either return it to the Pressure setting for a few minutes or just switch to the Simmer function. One thing I plan on changing is the amount of water, since I believe that the soup mix has 20 ounces of beans, I will add at least 10-12 cups of water, not 8 as the instructions suggest. I won't be doing this until this Thursday after my weekly trip to the grocery store so any tips from you all will be greatly appreciated. Thanks. * Since I promised to experiment on/treat my three housemates to a sampling of the Coq au Vin, I definitely wanted to have a successful outcome first with something simple that I have made many times before like 15 bean soup. Edited to add my deepest thanks to Shelby for the link you posted within this topic on 8/8/17 of the step-by-step video for doing the water test: https://www.pressurecookrecipes.com/instant-pot-water-test/

Thanks kayb. When you mentioned cake pans I remembered that one of the other things I look forward to trying to make is cheesecake, although I believe that this would be done using the slow cooker function. Also, I would need to get a springform pan which is pretty easy to find. Still making my way through the instruction manual. It's good to hear that one can adapt almost any recipe. I was wondering if there was a cookbook (or cookbooks) that you or anyone else here that has both recipes for top of the stove or oven cooking as well as the pressure cooker/Instant Pot alternative. I'm sure that I will learn through trial and error as I go along, but would definitely prefer to not ruin an entire pot of food in the process. Edited to add: Doh! Mistakenly said above to make cheesecake with the slow cooker function but it's the pressure cooker function. Sigh, still reading the manual..............

Good morning and thank you so much for your help. Good God I had no idea that there was an 8 quart version of this. I think that my first experiment will be the Coq au Vin recipe from Bon Appetit: https://www.bonappetit.com/recipe/instant-pot-coq-au-vin It seems to be very straightforward and is written to be made using the Instant Pot. Thanks again and wish me luck.

Hello all. I've had my eye on an Instant Pot for quite sometime, especially reading here how so many of you are fans of this appliance. So........... I got one! Specifically, this one: https://www.qvc.com/Instant-Pot-6-qt-Viva-9-in-1-Digital-Pressure-Cooker-w-Accessories.product.K48180.html?sc=SRCH I purchased this from QVC, but for $50.00 less than the $129.00 shown in this link and, being on a tight budget, used their installment plan to get it home for one sixth the total price. I think it was a good deal. Anyway, I've had my new toy for three weeks and have yet to cook one thing in it! Go figure😏. I have been reading the Instant Pot topic off and on for years and just had a few questions: Does anyone have this version? BTW, just in case this link evaporates, the one I have is the Six Quart Instant Pot Viva 9 in 1. Are the many recipes here for the Instant Pot interchangeable from one version to the next? Although I mostly cook just for myself, I love making large batches of food and freeze in meal sized portions such as meatballs and sauce, curries, bean soups, large pots of greens, etc. Are there any recipes you all would recommend not making in the Instant Pot and why? How have you adapted your own recipes from stove top to Instant Pot pressure cooking? I am sure some of these answers are included in this topic but since it's several years old and on Part Five, I was hoping to get some guidance here. Thanks! Forgot to add--not that it makes a bit of difference in cooking--but I ordered it in PURPLE! They call it Eggplant but it's straight up purple!

I watched it too and indeed it was a bittersweet experience for me. You took the words right out of my mouth, I miss both men dearly.

Wow, you're right, there aren't any and that is indeed rather strange. I am pretty sure that at least CNN will be showing that episode in Vietnam where he had a meal with President Obama.

Still reeling from the shock and sadness of his death. I wanted to let anyone who doesn't already know that there are two marathons of his shows coming up today and tomorrow. Today on CNN Anthony Bourdain: Parts Unknown beginning tonight at 8:00 pm EST. Their website didn't specify which episodes. Tomorrow The Travel Channel will be showing episodes of No Reservations beginning at 7:00 am EST and running all day. Their website does provide a description of each episode to be shown. Here's the link to their schedule with each episode description: https://www.travelchannel.com/shows/tv-schedule.2018.06.10.EST I plan on watching as many as I can and, for sure, there will be tears on my part. Missing him so much already.

I just heard this. So shocking and so very sad. Been a big fan for many years. My condolences to his family, friends and colleagues. Oddly, in addition to feeling shock and sadness, I am also feeling incredibly pissed off about this. I know, it makes no sense.

Late breakfast today utilizing last night's tasty leftovers, specifically my first attempt at making green chile pork. Chilies used were jalapeños, cubanelles, and poblanos. I really envy those that have ready access to New Mexican Hatch chilies which is what I wanted to use but I've never come across any fresh ones in this area. Still delicious though; will be making this again. Had this along with two corn tortillas, two unintentional eggs over medium, homemade salsa using some particularly tasty Roma tomatoes, sour cream, Tabasco sauce, and orange juice. I was all set up to take a picture but I seem to have lost my touch in one-handed cracking of eggs and ended up breaking both yolks so instead of pretty sunny side up runny yolk eggs I ended up with two ugly over medium ones. Not photogenic at all. BTW, while making the salsa yesterday and tasting to see if it needed additional seasoning, I found myself saying something I thought I would never, ever hear myself say, namely "hmmm, this needs more cilantro." As I have posted here on several occasions, I loathe cilantro (to me it tastes like an unholy ménage a trois between soap, dirt, and sweat) and hate the fact that it seems to be added to everything these days. The only way I actually like it is in Mexican food, at least in certain dishes like salsa and pico de gallo, though I didn't add any to the green chile pork. That would have taken it too far!

Hi Alex. Thanks for the link. Chicken Rico not only looks delicious but their menu offers a lot more than the three sides--french fries, rice and coleslaw--of El Pollo Rico, and the prices are definitely wallet friendly. The other two sound intriguing but YIKES! $18.00 for a 3 1/2 ounce portion of chicken at Ocopa and $24.00 for a 1/2 chicken at Del Campo are both a bit too pricey for my budget even though the former's chef cooks his chicken sous vide before grilling it while the latter massages duck fat into his along with his secret spice blend. Of course I would easily accept an invitation from any of my more well-heeled local egulleters. I was born and raised in DC and realize that it's an expensive city in which to successfully operate a restaurant but really!

Oh no Thanks for the Crepes, is Mama Dip's another casualty of second generationitis? That's too bad. Anyway, I'm sure that there are still plenty of delicious reasons to make a foodie tour of the triangle area of NC.

Thanks everyone! Your recommendation for the Caribbean Grill gulfporter couldn't be more convenient since I literally live down the street and around the corner from this place. Will try to get there soon and report back on the results. BTW, I love Cuban food so I hope they have some black beans and rice to go with that chicken. Thanks for the Crepes I'll add Mama Nora's to my growing list of reasons to visit your beautiful state. Maybe this restaurant is not too far from Mama Dip's restaurant where I've always wanted to dine as well. My gut feeling (and my taste buds) about El Pollo Rico is that the subsequent generations have decided, for whatever reasons, to deviate from what put this place on the map in the first place, maybe not sourcing the same ingredients for the marinade and the green sauce and/or cutting the marination time for the chicken to save or make more money. Hey, maybe the keeper of the original recipes is no longer with us, didn't write anything down and they're just winging it (pun intended). Whatever the reasons, I think that they are definitely making the most of past rave reviews. Again, just IMHO.

Bumpity bump! At the risk of ruffling the feathers of some fellow locals I have to say based upon a recent visit to the much lauded El Pollo Rico Peruvian chicken restaurant in Arlington, well, it just isn't magical anymore. It used to be but IMHO it's just decently cooked rotisserie chicken. It used to be so addictively wonderful that you almost wanted to eat the bones. Even their formerly addictive green sauce has gone downhill and merely tastes of ground jalapeños with a dash of vinegar. Whatever it was that made this place special--it was even featured on an episode of Anthony Bourdain's show No Reservations--is long gone. However, based upon my most recent visit there was still a long line or people placing their orders, so go figure. Anyway I was hoping for a recommendation for a current challengers to El Pollo Rico. Peace out!

Thank you so much Lisa! Also, as suggested on the website, I'll mix some poultry seasoning and black pepper with the salt but just for the parts under the skin. Will also let the bird sit unwrapped in the fridge as they instruct although I've seen the exact opposite suggested elsewhere. Next time, of course, I'll get an earlier start. Good luck on your cabbage rolls and your brussel sprouts dish sounds good enough for this hater of brussel sprouts to change her mind. Thanks again.

Old: roast turkey with all the usual suspects--mashed potatoes, giblet gravy, regular bread stuffing, homemade cranberry sauce, etc. New: For the first time will be dry brining the turkey. Checked out this website: http://www.thekitchn.com/how-to-dry-brine-a-turkey-cooking-lessons-from-the-kitchn-212426 While I found the advice given to be helpful, I was left with a few unanswered questions. Hope to get some answers here. --He/she/they suggest rubbing the salt mixture under the skin of the legs in addition to that of the breast meat. Can this be done on a whole turkey without spatchcocking? --Do I need to rinse away the salt before roasting? --Lastly for now, it's suggested that you need to salt the inside as well but I always stuff my turkey and am afraid that even if I adjust the salt in the stuffing it still might make the stuffing too salty. So can I just skip salting the inside or will this cause the turkey to not brine? Thanks for any and all advice.

For moist, favorable chicken no matter what parts, try an overnight soak in both buttermilk and salt. Although personally the breast is my least favorite part of the chicken I find that this approach will result in the breast meat not getting that dried out, sawdust texture that can often happen. Be sure to rinse off all traces of buttermilk before cooking since I've had the chicken brown/burn before the inside is done (perhaps milk sugar solids?). You can also add flavors to the buttermilk -- onions, garlic, black peppercorns -- whatever you choose. Just make sure to go lighter on the salt in any spice rub you use.

At this time of year the tip that comes to mind was a self-discovery many years ago and has always worked for me, namely: BASTING A TURKEY IS A WASTE OF TIME. My turkey always turns out very moist and cooked through, and I am always able to achieve a crispy skin at the end of the cooking process. In my home cooking experience and having eaten many a sawdust turkey dinner from avid basters, I believe that constantly opening and closing the oven door results in dryer turkey meat (I've seen basting every 15-20 minutes as the normal recommendation), definitely lowers the temperature by 20-50 degrees each time the door is opened, and thus adds more time than necessary before you can pull the bird out of the oven. Also, not to knock anyone else here who chooses to do it but there's absolutely no way in Hell that I'm going to start off roasting my turkey breast side down and then try to flip 15-20 pounds of hot meat over, especially when I always achieve excellent results roasting a turkey without doing so. Last tip, and I'm sure no one here does this but I actually know people who still do, namely, NEVER, EVER ROAST TURKEY THE NIGHT BEFORE YOU ARE PLANNING TO SERVE IT! I've been told by those who do this it's to save time. Even if it is a substantially large turkey, say 25 pounds, you can still roast it during the day you are planning to serve it or better yet roast two smaller turkeys. What compounds the crime is that some of these same people will often reheat the entire bird in the oven. I have yet to taste a turkey that was worth eating after using this method.

Thank you for this JAZ (and Frank Bruni). I am an overall fan of Bourdain but I too am somewhat confused about his dissing of Paula Deen on behalf the obese of America. I mean I've watched him for quite some time now and thoroughly enjoy his shows but can't help but remember that he is a remorseless, unapologetic eating machine. Great white sharks could learn from him. As I recall he regularly swoons over (and proceeds to devour) mountains of roast pork, ate an astonishing multi-course meal of foie gras until it was coming out of his pores, and, along with his brother on a trip to a South American country, devoured mass quantities of animal flesh cooked on a device I nicknamed "the flaming wall of meat." All of which I myself would enjoy as well, btw. I can't see why he is so offended by Paula's remorseless use of butter or loving all things deep fried (INCLUDING BUTTER)! Is it because his gluttony is done as a coolest of the cool globetrotting sophisticate? Or, even worse, because he can eat with abandon and remain disgustingly and handsomely thin while she (like myself) is somewhat zaftig (or, as my niece would say, "fluffy") and thus sets a bad example? Nothing more offensive than us plump chicks eating in public and unashamedly enjoying every bite? No matter. Her mac and cheese (now mine) kicks ass and I will be forever grateful to her for showing me exactly how to make collard greens with corn dumplings the way I remembered them from my childhood. All of a sudden I am so hungry.

Update: New York State Assemblyman Felix Ortiz has now issued a clarification of his proposed legislation to ban the use of the salt in all restaurants in New York State. He now says that restaurants/chefs would be "allowed" to use salt as additives and that salt would be recognized as necessary in certain recipes. Two questions: 1) Exactly what does he see as the difference between adding salt and using salt as an additive? 2) What kind of multi-million dollar state government bureaucracy would need to be formed to police which recipes require salt as a necessary inclusion, er, additive?

So all of the above and more. Has anyone noticed that most of our shared comfort foods are all--at least 90%--warm or hot? While I like salads, chilled soups, sandwiches, fresh fruit, etc., all of my comfort foods are either warm or hot. Hot/warm homemade mac and cheese, meatballs and spaghetti, fried chicken, hot and sour soup, pho or any asian style soup, etc. I wish I had the skills to make asian/asian style soups at home . Just made a whole pot full of pinto beans and smoked neck bones--so very good--and I'm about to make chicken vegetable soup from scratch; double yum! Thanks for starting this thread chufi!

Three times three AMEN! Now, back to the shame. I like Hostess products: especially the chocolate cupcakes (orange sucks), fruit pies, and yes, even twinkies. Shameful Hostess recipe #1: it's a cryin' shame strawberry short cake using two twinkies, lightly smooshed, covered with defrosted frozen sweetened strawberries. Shameful Hostess recipe #2: ain't it a shame pie a la mode using heated fruit pie of choice topped with store-bought vanilla ice cream. Really wish they still made the Hostess pudding pies. Mega Shame: I also like Jello concoctions, including one where lime jello meets cottage cheese, canned crushed pineapple, chopped walnuts and Miracle Whip. I think I need to get in touch with Moopheus' wife so she can make some of that for him as part of her ongoing adventures in jello experiment.

Thanks Toliver and Pierogi. No room for being shamed or corrected on the "Hall of Shame." That being said, in reference to hot dogs and toppings, I often have two at a time and like to top them, as well as a local favorite called half smokes (some kind of local hybrid hotdog/smoked sausage thingies), with one being topped with ***HORRORS*** ketchup AND mayo, the other with mustard and relish, with or without onions, with the onions being either raw or sauteed. Like all of you I have so many more "shameful" admissions to share and plan to. But back to the other part of the OP's point: I do not care for, actually loathe, chocolate and citrus. I do not want or like to eat bloody rare duck which I find to be both visually and texturally repulsive (much more prefer the Chinese approach which involves succulent meat and crispy skin). No, no, no to medium rare pork as well.

I wish I could be of more help with the yellow sauce; instead of feta could it be Mexican cotija cheese? I've never been served that mystery white sauce, so if you find out what that is, please share. Trying to duplicate one's favorite sauce or seasoning from a take out place or restaurant can be maddening. Again, good luck.

I am amazed that you find the making of the green sauce easy and most humbly ask you to share your recipe for it. It was always the opposite with me meaning that I love the green sauce, found multiple recipes for it online, tried to make it, but could never get it right. On the other hand, the yellow sauce only tastes of mayo and mustard to me. Actually, I've often wondered if the mayo wasn't really Miracle Whip since the versions I've gotten with my take out Peruvian chicken tastes kind of sweet. BTW, I purchase my Peruvian chicken in the Metro DC area so I'm guessing that what you and I buy may probably taste similar. Thanks and good luck in finding the right recipe.

The chefs' descriptions of their dishes on Iron Chef America are really starting to get on my nerves in two ways: 1) The actual description goes on and on and on to the point where it has become beyond irritating. I can almost feel the irritation/impatience of some of the judges--or maybe I'm just projecting--who I feel at any moment want to scream: "PLEASE JUST SHUT UP AND LET US EAT THE DAMN DISH ALREADY!" 2) Their interminable use of the following words/phrases to describe how much of whatever ingredient they've used in each dish: a bit/a tiny bit/a little bit/just a bit of................. OH PLEASE STOP! Bobby Flay and Mario Batali do this a lot, with the edge going to Batali, who I otherwise adore. This was most notable during the recent Battle White House Garden episode. I appreciate being given some information on how the dish was constructed and what ingredients were used, but I really think that a little self editing is in order.