Shelby

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.

It makes it very very tender. Regular fried chicken is good, too....but pressure cooked is what we like best

I don't know. That would be an interesting experiment.

Oh thank you @kbjesq ! I wasn't as clear as I should have been. The cuis. did come with a rack, but I wanted another one so I could stack the chicken. The rack he made was tall enough to stand over the other rack that was filled with chicken.

Fried chicken last night

Ok, pictures from the chicken last night. After frying but before pressure cooking Stacked on racks in the cuis. and the IP. Ronnie made a rack for the cuis. He's like McGyver that way lol. They would have been done at close to the same time but I forgot to push start on the cuis. The IP starts on its own. Done! Was happy with how the cuis. worked, and of course, the IP did wonderfully too. Am wondering if I should purchase a second seal ring for the cuis. to have on hand just in case.

Pictures of Henry please Last night: fried chicken, taters, gravy and brussels sprouts. Tonight: I took some NICE double cut pork chops out of the freezer and brined them yesterday. Now I need to figure out what to do with them. I don't have a sous vide set up. No apples or fruit either. Any ideas out there?

Wow, those ARE big beans. Looks good.

We love KFC chicken (well, we used to until it became crappy lol) and this is as close and we can get to duplicating it (without having something we could pressure fry in). My husband played around a ton trying to figure it out. I promise you will like it.

I am going to fry the chicken in a skillet on the stove --just until it's nice and browned and then I'll pop it into the pressure cookers (using a cup of water) for about 25-30 mins. Makes it so tender. It's not crunchy...it's like KFC. We do gizzards like that too.

@kbjesq Well, they are small ........ not tooooo much guilt.......

Ok, got my water in the Cuis for the test. I only did like 3-4 cups. I actually need it tonight along with the IP. The chicken we are frying is HUGE. edited to say: I am a complete pressure cooker newbie. I found the start-up IP instructions far easier to understand than the cuis. I also don't like the pressure/release thingy on the cuis. It seems backwards to me. And, I don't like how the lid goes on and it doesn't play any music. LOL. Maybe it's just because I learned on the IP. I will keep an open mind. I guess it doesn't matter as long as it works.

Breakfast last night. Boudin from my mom and stepdad, taters, gravy, toast, scrambles.

I had to make another cheesecake. They are so fun in the IP. Peanut butter and chocolate.

Yes, there is no forgetting the date. Do tell, where are you? Can't wait to read your blog! Your champagne and dessert look so festive and fun!

I swear, I wouldn't know they were not fresh out of the ocean and not frozen if someone served them to me. I go out around 2-3 in the afternoon , haul the bag up out of the freezer and pluck some out. They sit in a bowl in the kitchen until 6 or so in the evening and by then they are ready to shuck. Still nice and cold on the inside, but not frozen. I can't attest to how long they last in the freezer because.....well, we eat them too fast lol.

Oh yeah! Duh. I forgot you bought the same kind that I got for Christmas. I haven't done any thing with mine yet. Now that you have yours, I will test too

Yes, they are shipped frozen and we keep them frozen. The shipping ticket tells what day they were harvested and they are harvested and then quickly shipped. I've eaten most of them raw and I'm still standing lol so......it's not a concern for me

They come from Cajun Grocer and I can't say enough about how good they are. Full of oyster liquor. I haven't found any pearls yet, though.

Are we sister wives?

I ordered a second bag that got here on Christmas Eve. We gobbled up the others so fast and I was sad, so Santa brought us more lol.