Shelby

Thanks, btbyrd. That makes me feel better about my cleaning abilities. I thought I was a failure lol.

Ok, thanks, sorry, silicone. Maybe my cooking is especially smelly lol. It's not a bad smell, just not a neutral smell.

Host's note: this topic is continued from Instant Pot. Multi-function cooker (Part 1). All you IP gurus. I have a question: Do you take the rubber seal out every time and wash it? If so, how? I've washed mine (not every time) and it still holds scents....not bad scents, mind you, but I can't seem to get it scentless. I haven't soaked it in anything but hot, soapy water.

They (the IP people) say not to deep fry in it. I've read online that people do, though. I wouldn't, but I'm a scaredy cat lol. I quick fried chicken in a skillet and then transferred it to the IP and pressure cooked it, though. Super tender and good.

Yes, you are correct I am contemplating keeping it out on the counter because I use it so much. And, that's a serious thing for me to do as I hate "stuff" on my counters.

Not a good picture, too hungry to retake one lol. A ramen of sorts. Pork belly made in the Instant Pot (see the IP thread for more), a little tofu, ramen noodles, bean sprouts, etc. etc. I also made a batch of spring rolls for the freezer so we had one of those on the side.

Woo hoo!!!! Welcome to the IP obsession, Artisan Ronnie brought me a pork belly home the other day so I've been ramping up to make some kind of Asian meal around it/with it. Crappy pictures, excellent, excellent pork belly. I left the skin on and cut half of the belly into 1" pieces (vacuum packed and froze the other half). I boiled a couple cups of water and poured it over the belly and let it take a rest in there for a while while I got the IP out and sautéed some onion, star anise, cloves and garlic. Next I threw in some soy sauce, brown sugar and a squirt of sriracha and let that cook up a bit. In went the drained pork belly, lid on, pushed the meat button and went on to make the rest of dinner. After the natural release happened I opened the lid and MAN was it a great smell. Pork was melt in your mouth good. I didn't take a pic of it in the pot, but here it is nestled in some ramen.

Interesting stuff there, Bluedolphin. I can't wait to hear how they taste. I really like the idea of putting cranberries in there. Very festive for the holidays.

I've only been without tomatoes for a week and am CRAVING them. Anna, that looks SO good.

Boring post, but I thought I'd document it anyway. De-boned some chicken breasts yesterday. Threw the bones, carrots, celery etc. in the Breville and roasted them. Dumped all of in the IP, added water, pushed the soup button and voila! Perfect broth.

Host's note: this delicious topic is continued from Your Daily Sweets: What Are You Making and Baking? (2015) Made three pans of cinnamon rolls yesterday. One pan goes to work for my friend's birthday. The other two went into the freezer. I made a little too much frosting....so they are very frosting-y lol.

Last night we wanted red beans and rice with andouille. The collard greens in the garden looked good from the house so I popped down and picked some. TOUGH. Like you could make shoes out of them. Or a hammock. So, I put the IP on sauté and threw some bacon in. Then a diced onion and finally the chopped greens. Poured some beef broth on top and set the pot for 8 minutes. Seriously, these were so tender and good. On the stove I would have had to cook these all day to get them tender like they were. Sorry for the steamy picture. They were hot

Elaina, I'll add my thanks for the ketchup recipe. Definitely will make next summer (if the tomatoes cooperate ) Also, I went to Amazon and ordered the cookbook you mentioned. Looks like a good one! 3 cents plus $4.00 shipping. Can't beat that. I warned Chris already that I'm pretty sure I keep Amazon in business. I'm trying my hardest to remember to use the link that gives back to eG. Rachel (aka Kay), I envy you having a good BBQ place near. Your hash looks so good. I wish I could get Ronnie to like sweet 'taters. No matter what they are just too sweet for him. On a side note his family put me in charge of the sweet potatoes this year for turkey day (along with bread, which I don't mind doing. Easy peasy). My first thought was to change it up and do something different like a savory kind ....but then, I decided that the family would much rather have them the same way Gramma makes them. With big jet puffed marshmallows on top. Sigh. I don't hate them, they are good.....but they are like a dessert to me. Last night was red beans and rice with andouille and some greens from the garden.

The Gods were smiling on you --had that been me, the whole sink would have been full and collapsed on to the floor lol. Now I want ribs.

Dipped in egg/milk wash and then flour seasoned up with some Lawry's salt and black pepper.

No, it's more like KFC.

I'm sure I only have Johnsonville brats in the freezer.....can you recommend a brand or kind?

I'm using my IP more and more. Last night I quick fried some chicken that my husband had brined, then I threw it all in the IP and pressure cooked it for 15 mins. SO tender. I wasn't brave enough to fry it in there, too. I've read mixed views on that and I didn't want to blow up my kitchen.

WOW, Kim, everything looks great. A LOT of work up there! Every time you make those cookies with the sugar babies in them I kick myself because I want to do those. Then, I forget. I need to see if I can order some of those candies on Amazon. I swear that crust was straight out of the box. If it wasn't Pillsbury, then it was Best Choice brand (we buy both). The only thing I do is roll them out a little more..... I can't make a pie crust to save my life and I'm tired of trying lol. I lied to all of you. I didn't make the apple cake. I had too many apples to use up so I made a crisp. Well, I call it a crisp. Maybe it's a cobbler? Apples tossed with sugar, cardamom and cinnamon (I used the Serious Eats method again of pouring boiling cider over the apples to make the softer...good method. Last time I used water, this time I had cider. Really good) Then topped with a mix of oats, flour, cinnamon, brown sugar, salt and butter. Not a pretty picture but it tasted good. Host's note: this topic is continued in Your Daily Sweets: What Are You Making and Baking? (2015-2016)

KAY! Your roulades caught my eye immediately. I must try making this. I think Ronnie would LOVE it. I'll sub venison for the beef...do you think that would work? Will you be posting more about them on your blog? If so, I'll read over there, but if not, what temp and time do you bake these at? Kim I tried recreating sloppy joe sauce a while back and it just didn't taste the same or as good as the can of Manwich that I like. I don't say that often about anything canned vs. homemade, but sloppy joes are one of them. I did sauté a good amount of onions and bell peppers to go in there. And topped them with more caramelized onions and pickles. I'm going to bake today (I think) so I like your idea of breakfast for dinner. Steve, beautiful crepes! Spaghetti night with salad. Venison in the sauce. Venison taco salads Fried chicken last night with 'taters and some of the Silver Queen corn I froze.

No, Elaina, I have gratefully retired from the baskets. I've done them for SO many years. I'm burned out. I left on a high note...I feel like last years were the best ever. It's fun until it becomes work lol.

OH YEAH! Road trip It's unseasonably warm here in Kansas. I'm SICK of it. I want cold and snow and snuggling in blankets. Instead we're in shorts and t-shirts and air conditioning. UGH. So, drag some of that cold air down here, will ya? Your salad up there looks great. Both the fruit and the lettuce.

Ok, good deal. Making it tomorrow.

I just had some on toast for a taste test (I put a pic on the instant pot thread). I am going to use it in cinnamon rolls. I think it will be good.

I don't have any yogurt.....wonder if sour cream would work? I do have a nice pile of apples I'd like to use