mgaretz

We have now received and are using our second box from Imperfect. So far so good, but I had them skip this week to use up what we have.

Thought about cutting it before cooking and putting your piece on a little later (or pulling early)?

Pizza, with chicken sausage, mozzarella, spinach, sauce, red bell pepper and onions.

Made a challah. Lentil soup with carrots and ham, made in the IP, served with a slice of the challah.

Pork loin medallions in a marsala sauce, served with mashed turnip with chives.

Panko-herb-breaded chicken tenders, made in the BSOA on air fryer mode, served with leftover veggie-rice pilaf.

Your inclination is correct.

Broiled lobster tail, served with a rice pilaf of sorts with basmati rice, cabbage, red bell pepper, onion, celery, carrot, peas and corn.

Amazing Ribs is a great resource. There are lots of pellet grills to chose from these days, but I would look for one with a large pellet capacity (if you want to do briskets) and also a PID controller. I started with a little Traeger, but returned it because the temperature was too hard to control (it did not have a PID controller). I bought a RecTeq and it's been great and they are even better now.

Tri-tip, cooked SV then seared, latkes from TJ's, made in the BSOA on air fryer mode, carrots, steamed and way overcooked with honey and cumin.

Hanukkah dinner: Tri-tip with TJ's latkes and steamed carrots in honey and cumin.

As it happens I just got my first imperfect foods box yesterday and so far the carrots were very tasty.

Panko shrimp (from Costco) served with steamed cauliflower:

Pork chops, glazed with maple syrup, and grilled Brussel's sprouts, both made on the PAG. Small piece of broiled lobster, which I made for my wife, and I snatched a piece (with permission).

Pot roast with small red potatoes, celery, onion, carrots, peas and corn. Made in the IP.

Can't remember but probably. No need to squeeze any water out.

I don't worry about it.

The normal latke ingredients - onion, egg, salt, pepper - normally I don't use any flour though. Sometimes I cheat even further by adding granulated onion instead of fresh onions. Really cuts down on the moisture (and mess) and makes the latkes crisp up better.

No onion? I used to grate potatoes and onions by hand and squeeze them to make latkes. Then I started using a food processor. Then I started buying frozen hash browns to use as a base. Same results with a lot less work and mess.

These days I am cheating by buying Trader Joe's frozen latkes. They are quite good. I do air fry them.

Heritage is another term that is actually meaningless. Everything has a heritage. I realize it's meant to describe a breed or strain that dates back to an earlier time, but I just saw a food ad today that said, "All of our beef is from heritage cattle," with no other explanation.

Fried rice with char siu, egg, peas, carrots and cabbage. The char siu was an experiment. I made it with scraps of pork loin that I had sliced into chops and these pieces were too irregular to make a nice chop, so I cut them up into small bits. Cooked in the BSOA on air fryer mode. Came out a bit dry, but still tasty. Normally I make it with shoulder which has more fat and therefore more moist.

So according that article even if the IP Max could maintain 15 psi they still wouldn't recommend it because they haven't tested it (and therefore they don't have time guidelines). Seems to me there's a whole lot of CYA going on because they didn't test multi-cookers like the IP. (One of their concerns was what would happen if there was a power fluctuation. Well, what if you were using a stovetop pressure cooker on an electric stove or an induction burner? )

I am not a home canner (or even an away from home canner), but your question got me wondering why 15 psi is a "magic" pressure. Turns out it's not all necessary (and not even recommended anymore). Here's the data from the USDA: https://nchfp.uga.edu/how/general/selecting_correct_process_time.html Pressures as low as 5 psi seem to be fine as long as you are mindful of the time. 15 psi is faster, but another article I was reading said the USDA no longer recommends 15 psi for home canners because folks didn't allow enough time for the food to heat through. https://www.healthycanning.com/10-pounds-instead-of-15-pounds-pressure-canning/

Tri-tip, cooked SV then seared, served with steamed carrots in honey with a touch of cumin.