mgaretz

Meatloaf casserole made with the last of the meatloaf, peas and smashed red and white new potatoes. I cooked the potatoes in the IP then smashed them and combined with the peas, meatloaf and ketchup, then baked followed by a few minutes under the broiler.

24 hours at 131f will give you a nice rare prime rib effect.

Two recent dinners: Sirloin steak, cooked SV then seared, served with green beans and salad. Meatloaf served with Brussels Sprouts made in the IP, salad and a glass of Lodi Zin.

The canned pumpkin we get here is actually butternut squash. Since it is technically a pumpkin they are allowed to call it that on the can. It looks very similar to the first pumpkin picture you posted.

Pork chop, seasoned and cooked in air-fry mode in the BSOA, served with Brussels Sprouts cooked in the Instant Pot and salad.

Stir fry with homemade char siu (IP), noodles, mushrooms, bok choy miu, and assorted veggies.

Burger, cooked SV then seared, with gravy, cauliflower and salad. With a glass of Manteca Zin.

It appears to be identical to The Duo Plus, except it has an LED display vs LCD (and has color options). Cooking functions all appear to be the same. Most recipes for the IP are written using only Pressure Cook (aka Manual) mode, so they should be interchangeable, assuming you take size into account. I have the 8 qt Duo Plus and the only difference I see vs the more common 6 qt (other than obvious capacity difference) is the minimum recommended amount of liquid. The 6 qt recipes say 1 cup whereas the 8 qt say 2 cups. I attribute this to the increased surface area of the 8 qt so as to prevent any dry spots, but I have done recipes with 1 cup or less without any issues.

Sirloin steak, cooked SV then seared, served with salad and riced cauliflower that I pan fried in butter.

Maybe the second is more like Gai Choy - maybe a variation on it? How does it taste?

I have never seen either of these here. The first looks like a cross between white-stemmed bok choy and yu choy, the second a cross between napa cabbage and romaine lettuce.

Sometimes I see the younger, smaller version sold as Yu Choy Miu (or maybe it’s mui). I always assumed the last word meant small or baby, as sometimes very small bok choy (with the white stems) appear as bok choy miu.

To me, this looks like a larger leaf version of the first one you posted, and is sold here in the Asian markets as Yu Choy or Yu Choy Sum. One of my favorites - steamed or stir-fried, but also sometimes in soup.

This what gets called green cabbage in the states.

Very interesting. Here in the SF Bay Area that would definitely be Napa Cabbage (not sure if that name comes from our Napa wine country), even in Asian markets. Great thread idea though - looking forward to more! ETA: It does not have anything to do with the wine country. According to Wikipedia: The word "napa" in the name napa cabbage comes from colloquial and regional Japanese, where nappa (菜っ葉) refers to the leaves of any vegetable, especially when used as food.