Shelby

Yes, it's like a giant curling iron lol. The clamp opens to 1" at the widest point.

Yes

Yeah, on the onion... the rice and the pasta were a light brown "toasty" color. Just plain ole Uncle Ben's rice. I need to branch out lol.

Wish I had some of that chicken, Chris. Venison taco salads last night

Made some Spanish rice last night in the IP. Sautee onion, 1 cup of rice and a bit of angel hair pasta broken in small pieces in some oil. Pour in 1/4 cup of broth and a cup of tomato juice (from my canned tomatoes). Add 1/4 cup or so of salsa. Manual for 4 mins. Natural release for 5 then quick release.

That right there is scary.

Had both the cuis. and the IP going last night. I did a curry to use up some left over pork from the chops in the IP. Onions, peppers, garlic sautéed. Added the meat and spices. Added tomatoes that I canned, broth and a can of coconut milk. 25 mins. Natural release. Meat nice and tender. Rice was in the cuis. Just plain Uncle Ben's. 1 cup rice with 1 1/2 cups water. 8 mins. Quick release. Good rice. Far better than I ever do on the stove. I'm rice challenged.

Venison sloppy joes, onion rings, fried pickles and fries. Very healthy for us lol. Needed to use up pork from the chops we made the other day, so I made a curry of sorts.

That is awesome. I think you should use it. Plus, it makes me feel a whole lot better about the heels on my feet lol.

I was waiting on a good sale

You need to go for like a month next time so that we can have more blog

I got claustrophobic just looking at that. Gulp. I could not have gone in there. You are brave folks. Completely taken with the dew softened rice paper.

Needed something a little lighter last night. Fried chicken salad and some oysters (of course lol)

Yes. Satan. Totally. Except in a good way lol. I'm seriously scared to look and see how much I spent there in 2015. In all fairness, I don't grocery shop but a few times a year so a lot gets bought in bulk there, but still........not gonna do it. I can't wait until it gets here. I really never thought I would buy one because it seemed so foreign and complicated, but, so did pressure cooking so.........

If I ever go over there (which I won't but....) it's good to know the napkin tip! I'm a messy eater Also, I like that they give you a lot of limes. One little sliver is never enough.

That squid looks perfect.

I am enthralled, as usual, Kenneth Don't worry a bit about the accent marks and such. We appreciate you taking the time to show us your trip!

I pushed the buy button. It says it'll be here the 6th.

*settling in for a nice, long, wonderful read with pictures of great food*

Ok, the Gourmia is in my Amazon cart. I have a vacuum sealer. Anything else that I need? I have multiple sizes of pots but they all have a bit of a "lip" on them. Will the Gourmia still clip on ok? I keep seeing these clear tubs that people buy, do I need one?

Oh everything sounds so good! I did the black eye peas in the IP. 15 mins on high pressure, natural release. Perfect. I didn't have any collard greens so I threw in some spinach. I didn't want to tempt fate. I'm eating them for breakfast again right now.

LiamsAunt, Oh your feast looks so good. The salmon and the sliders especially. Ann, beautiful Cioppino. Norm, I'm with you. Never tempt fate by not eating BEP's and greens. FauxPas, now I'm craving Mexican. What a great idea to make your own creama. I have an avocado that is about to expire, may have to try that. Steve, great use of oysters. May have to copy you! And that ravioli. Oh that looks good. I have my pasta maker up from the depths of the basement...may have to try ravioli for the first time. Chris, your chicken is awesome. I'm afraid you'd have to come over and truss it up for me, though. I'm truss-challenged Black eye peas in the InstantPot Stewed tomatoes Cornbread (Not good. Don't tell my mother-in-law, it was a mix she gave us. TOOO sweet.) Double cut pork chops. I tried to make them the Food Lab way. Turned out pretty good for my first try. You do them at 250 in the oven until they reach between 110 and 120 then throw them in a super hot skillet to sear. We like our pork on the rare side and they were a bit more rare than I thought they would be , but no biggie, they were still good. Made a bit of mustard sauce for the chop.

What a timely topic for me. I was JUST discussing getting one. I figure since I can do a pressure cooker now, I can master sous vide I told my husband it would change our meat forever lol.

Exactly. Would be fun to have a taste test. If you have a group that likes their chicken to be "crunchy" on the outside, then the pressure cooked method is not for them.....but you might convert a few with how tender and tasty it is. I will be trying to make it the reverse way (pc first and then frying) next time....maybe with just a couple pieces to make sure it works.