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mgaretz

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  1. My basket arrives today, along with extra sealing rings.
  2. Made my first things in IP yesterday. First was custard in ramekins using this recipe: https://www.kindofdomestic.com/recipe/classic-egg-custard/ except I didn't use any nutmeg and I strained the mix before putting into the ramekins. Came out great. Later I made dinner - cabbage soup (aka cabbage borscht) using the ingredient recipe from my blog (link below) and using the following procedure: Put everything in the IP except the carrots and cook on high pressure for 15 minutes. Quick release then add the carrots and cook on high for 6 minutes. 10 minute natural release then a quick release.
  3. mgaretz

    Dinner 2018 (Part 1)

    Cabbage soup, made in the Instant Pot. I have always made this in the slow cooker, but it came out great in the IP. It was my second cook in the IP, the first being custard I made earlier in the day, which we had for dessert.
  4. mgaretz

    Dinner 2018 (Part 1)

    Simple stir fry with chicken, noodles, mushrooms and veggies featuring fresh asparagus.
  5. mgaretz

    Dinner 2018 (Part 1)

    Pork chops, cooked SV then seared and glazed with maple-bourbon sauce. Served with white corn, salad and a glass of Lodi Pinot Noir.
  6. Amazon had the IP Duo Plus 8 qt on one-day sale yesterday so I pulled the trigger. It arrives Thursday (I guess Prime is no longer 2 day).
  7. mgaretz

    Dinner 2018 (Part 1)

    Tri-tip, cooked SV then seared. Served with steamed Brussels sprouts, salad and a glass of Livermore Zin.
  8. mgaretz

    Dinner 2018 (Part 1)

    Blasphemy ribs along with char-siu style ribs for the wife. Served with green beans cooked ALV and salad.
  9. mgaretz

    Dinner 2018 (Part 1)

    Simple stir fry featuring snap peas and char siu.
  10. mgaretz

    Dinner 2018 (Part 1)

    No, but I have done it. Since it is being cooked at such a high temp (375F) I really can't tell that it's been smoked, so now I just cook it in the BSOA (and BSO before that). I put it under the broiler (twice) anyway to set the glaze and give it a little char, so if I am going to put in the oven anyway, no point in bothering with the smoker. If I want a smoky flavor I will add some liquid smoke to either the loaf or the glaze, and sometimes I will mix some hickory BBQ sauce in with glaze. I actually added a touch of BBQ sauce to this glaze, but it was so little I didn't event taste it and forgot about it until now! When I have leftovers tonight I will have to see if I can taste it.
  11. mgaretz

    Dinner 2018 (Part 1)

    Meatloaf, served with steamed Brussels Sprouts and salad. Accompanied by a nice glass of Lodi Petite Sirah from Oak Ridge.
  12. mgaretz

    Dinner 2018 (Part 1)

    Forgot to take pictures but my wife ordered panko crusted salmon, which I had never made before. It came out good. Served with salad and steamed Brussels sprouts.
  13. mgaretz

    Dinner 2018 (Part 1)

    Grilled ham and cheese on homemade (bread machine) rye bread, served with tomato soup and salad. The cheese was mozzarella left over from last week's pizza (and one of the few I can eat) and the soup was made from the leftover tomato sauce from aforementioned pizza. The rye bread receipe was adapted for the bread machine from my regular rye bread recipe.
  14. mgaretz

    Pink Himalayan Sea Salt

    Not harmful (in fact, intended to be a health benefit) most table salt has added iodine. When I first took cooking classes many moons ago we did a blind tasting of table salt vs sea salt with the same grind. You could definitely taste the difference. Since then I have used sea salt that I buy in bulk from whole foods or sprouts. Cheaper than kosher salt in the box. Mind you I get it that when it's on the food, you probably can't tell the difference.
  15. mgaretz

    Dinner 2018 (Part 1)

    Pizza, Mary's thin crust, tomato sauce, mozzarella, onions, mushrooms, red bell pepper and chicken apple sausage. First pizza in the BSOA and at 450 with convection it was done in 8 minutes and it came out great (but mind you this was a pre-made crust). Did not use a stone, just the included pizza pan.
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