mgaretz

The last of the red sauce over zoodles, made on the spiralizer attachment for the Kitchenaid Stand Mixer and my recently acquired angel hair blade. Served with salad and fresh cherries for dessert.

Appears you can as the auto release only works in certain modes.

My chunky red sauce over whole wheat spaghetti noodles, served with salad and fresh cherries for dessert. Had a few glasses of a 2006 Paso Robles Red.

We have had house guests for the last few days and they wanted my El Pollo Loco style chicken, so I made up a batch. They are all dark meat folks, so a breast for me and thighs for them. Served with broccoli made in the IP and salad. Dessert was compressed watermelon. I had a glass (or two) of Lodi Zin.

No, very moist, but it was not lean by any stretch. I don't know how you got the impression that it was anything but well done. It was cooked well done and brown throughout.

Made carnitas, which I have never made in any fashion before. Thought it would be a good thing for the IP. I free-lanced the recipe. Recipe: 2-3 lbs of pork shoulder/butt, cut into cubes between 1-2". 1/2 cup orange juice 1/4 cup lime juice 1 tbs chili powder 1 tbs paprika 1 tbs sugar 1 tsp granulated garlic powder 2 tsp granulated onion powder 1 tsp oregano 1 tsp soy sauce 1 tsp salt 1/4 tsp pepper Combine the spices and liquid and mix well. Add the pork to the IP and pour the liquid over it, stirring to coat the pork well. Cover and cook on high pressure for 30 minutes, 15 minute natural release. Remove the pork with a slotted spoon and place in a single layer on a foil-lined baking sheet. Broil for about 8 minutes. (Reserve the liquid.) Put the pork in a serving dish and ladle some of the liquid over the top (about 1/2 a cup) and serve. Notes: My chili powder is just chili and garlic, no salt. If you use a standard chili powder you may want to leave out the extra salt. You could also use straight chili powder like ancho, keep the salt and up the garlic powder. I also used boneless country-style "ribs" - which is really pork shoulder cut into strips.

Haven't posted in a while but I have been lurking. Nice meals folks, as always. Been doing a lot of travelling, (so not a lot of cooking), mostly for fun trips to visit family. Most recent was to LA where we visited Olivera Street, a Mexican-themed area of stalls, shops and restaurants. Hadn't been there since I was maybe 10, so 55 years ago. We had lunch there and I had carnitas, which I have never made. Figured it was a good thing to try in my newish Instant Pot. Free-lanced the cooking sauce after reading a dozen or more recipes. Came out good! Served with canned pinto beans that I doctored and salad.

My basket arrives today, along with extra sealing rings.

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.

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.

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

Pork chops, cooked SV then seared and glazed with maple-bourbon sauce. Served with white corn, salad and a glass of Lodi Pinot Noir.

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).

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

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

Simple stir fry featuring snap peas and char siu.

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.

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

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.

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.

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.

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.

No, they were on a foiled and oiled sheet pan. I also oiled the tops lightly with a brush and I didn’t flip them.

Tuna cakes (made like crab cakes but with tuna) made in the BSOA (15 minutes at 400F in airfry mode), served with yu choy cooked ALV and salad.

Another stir fry with yakisoba noodles with added char siu, mushrooms, yu choy and soy and hoisin sauces with some cream sherry.