rotuts

this was a bit of an experiment using my 8 x 8 " pyrex pan as the base I've made TML , many times this way successful;y and easily. I made the potato and egg toping in my 3 qt iPot for the first time 32 oz ( same weight as the commercial mashed potatoes ive use many times + that amount fits in the pan cleaned , cut into /2 " pieces or a little less. fit in the 3 Qt basket for LP steaming I was able to nestle 3 eggs from the refrigerator on top of the potatoes , and might be able to fit a 4th . then the iPot basket is really full . iPot'ed 4 min LP , minute pause , then release . eggs added to cold water , potatoes pulled out and left to cool on their own. refrigerated both items. I was thinking of something curry-dish , and used Penzey's Singapore seasonings. mashed the refrigerated potatoes after getting close to room temp , and diced up the three geggs and added that. a Tb or so of the seasoning , a generous dollop of mayo , and green onion tops . added water to smooth this out . made a difference w easy of mashing w and hand masher. the potatoes sry out a bit w their cooking. and this was new : I had a pack of TJ's jallepeno chicken sausages . I shared them all together i pan , and used those as a baser topped w the potato mixture CSO cone. bake . all items were cooked items, so 30 min 400 F the pan was sizzling , but i thought id try to brown the top : this mixture doesn't brown easily , and I know torching would just burn it. this picture does not inspire , period . cut in the bowl. you can see the potato mixture is a a little crumbly. it ended up very very tasty : a potato - egg curry-ish something w green onions , crumbly not wet the surprise was the sausage n: crusty char , but piping hot in the middle and very juicy . this chicken sausages dry out quickly O have lots of different curry pastes , dry and wet . I might even get a few of those This curry pastes in the little can in the future. third egg gave the mixture a nice low eyed egg flavor. 4 eggs next time for something like this . and surprising how juicy the charred sausage turned out. lots and lots of potential here , which items readily available , easy to turn out , and potentially quite flexible re seasoning combinations . TJ's used to have a andouille chicken sausage pack . no longer . to bad. P.S.: I was thinking why these sausages tasted so much better than the same sausages I cooked differently : Id micro the sausage , then torch and have a HotDog. these were torched cold , out of the frig. , then baked ' covered ' 30 min 400 F. 0 times better , much juicier will try a char cold , then micro for my next Dog.

@TdeV I agree w you completely. I meant to be careful w the plant until it starts to revive itself. thenId go w @dcarch 's suggestion keeping the transplants moist until the recover in their new pots .

@chileheadmike congratulations . I grew up w rotisserie attachment on a charcoal BBQ w a semicircular hood you added to the charcoal gill when you wanted to use the rotisserie way before Weber et all. two chickens chickens rotating every Sat or Sunday . whileI mowed the grass / I got Weber a long time ago specifically for adding a rotisserie attachment. remembering this. my advice : if it fits , do two chickens at the same time . after the Chef consumes all the skin very nice leftover for chicken salad etc .

wait. don't give it too much sun as it might shrivel up in the heat.

thank you for taking us along.

when i make turkey stock in th iPot just turkey carcass I cool , defat and freeze in bricks then vacuum seal and freeze. I use the bricks for the next carcass rather than water and get to 4 x at least . ie the bricks are used 4 times thus I do not need to boil off the water . I open a frozen brick , chop off a tranch , quickly reseal in the same bag and put the brick back in the freezer for another day. with this system there is no salt or seasonings . the turkey carcass starts out raw .

@liamsaunt very interesting menus thank you for sharing.

as I understand it the buzz on all these stand alone ovens is that they get much hotter than a conventional 30 " ( or larger ) kitchen oven. should that be the case the pizza that comes out of them might be cooked faster . and faster implies added deliciousness I personally dont know what to make of the last conclusion Ive had outstanding commercial pizza in several well known places . none seemed to take 3 minutes . so I can't comment on the 3 minute taste .

Exactly . Diner peas are excellent w a bit of gravy .

well , indoor pizza ovens have ' made it .' in today's NYTimes Food ' Front Burner ' section [ small blurbs to keep you on top of things ] they chose Cuisinart Indoor Pizza Oven, Portable Countertop Pizza Oven that Bakes 12" Pizzas in Minutes, Stainless Steel, CPZ-120 (eG-friendly Amazon.com link) (in case someone wants to buy this one ANYWAY) ' an immensely appealing factor is the price : $ 399.95 ' guess no one from the NYTimes lurks on eG . So : how many years will it take ATK to catch on ?

@palo excellent advice.

@Shelby '''' over do on toppings ''' after the buzz dies down on the perfect crust its about the toppings

@Shelby how thick was the dough on that pizza w the ultra-crispy peperoni ? is it possible that the ultra high temps are for pizza thats on the thinner side ? cooking the dough being the time factor to consider ?

@Pete Fred that STP looks fabulous .

@Kim Shook thank you for that information . hopefully , the WHPS might someday look into Pork Belly cooked//smoked a la Brisket .

@Senior Sea Kayaker I had not heard of https://en.wikipedia.org/wiki/Shrimp_roe_noodles . thank you . Ive made a note and will look for them .

@ElsieD Wow , and thank you for the pics. wonderful looking meat , and very nicely trimmed / hope you are able to go back there from time to time. I look forward to Cheeks some day . dust off the SV system , fire up the charcoal starting chimney w lump very quick char . it would be asking a lot for pics to be taken of the results . so Ill politely ask anyway.

@Duvel indeed . a 3 minute pizza unheard of in my day.

occasionally , a beard might store some tasty bits . for later . consider , Cookie Bits.

@Duvel another winner . do you place the spinach on the pizza raw ? or slightly blanched ? in my past , I placed it on pizza ' chopped raw ' the spinach still had some ' spinach texture ' on the final pizza.

there was no humor in this thread from its onset . regurgitated propaganda ? you decide.

Early dinner ' sampler ' : lonely , a bit pathetic looking , but very tasty . I had to try it right now method is over here : https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/77/#comment-2399281 the turkey was a little dry ,( ' well done ' in burger parlance ) as I suspected it would be based on the final internal temp but the whole thing was very tasty . Wine , rosemary , thyme , hints of garlic : very nice . I prefer to include potato skins , some might not . a serious keeper for me . easily adjusted for a more tender turkey next time . and no added commercial does of NaCl. . ( I use a different type of salt ) very nice . w lots of potential.

here are my results , including the final dish , not iPot'd : my 3 qt iPot seems to not have ordered the usual required accompaniments : basket insert , etc . That has been taken care of , and they arrive next wednesday . I dusted off my 6 qt , and used 32 oz of red bliss potatoes , and two eggs . I chose 32 oz as that's the weight of the commercial mashed potatoes I use for Turkey Shepherds Pie. I didn't wasn't to make more than I could use for one unit. I chose 4 min pressure steam , low pressure . I wasn't sure the potatoes were cut small enough to be properly cooked so I added one minute ' natural release ' then released the pressure. potatoes eggs. cooled in cold water . both potatoes and eggs were refrigerated over night eggs peeled easily . the picture above needed more light . the eggs whites were tender and the yolks moist and very creamy . no green , which the picture is trying to imply. excellent eggs for deviled Id say the potatoes were mashed in a bowl w a hand masher , the chopped eggs added along w a Tbs of mayo , and a couple of Tbs of water , as the mashed potatoes were a little dry added some Window green onions for seasonings I decided to go a bit Continental . I used some whole dried Rosemary and Thyme from Penzeys , that I ground in the M&P. this was very tasty and would have made a very interesting potato salad. Ill finish up the dish here in this thread , the rest is not iP.: Turkey slab , seasoned w Rosemary , Thyme , granulated garlic 350 F CSO 12 minutes : I then added a reduced cup ++ of TJ's red table wine I had then the topping baked in a similar fashion to my other TSP 's 350 F 40 minutes . the goal is to get the turkey temp to between 125 F and 130 f . the dish finished that ends up around 135 F is very tender . higher final cooking temps end up with the beginnings of slightly tough turkey . after 40 min : there was a lot of bubbling Jus , which initially I thought might be ' free ' gravy ! the TSP temped at 172 F that Jus came from the turkey , and wine , so the turkey is going to be tough . Ill let it rest and try it tomorrow hoping for some improvement . it looked a little bland , so I torched it a bit : looks worse , this topping burns easily. but I know its going to ge tasty . and the oven timing will be improved next time , and no torching. Its refreshing to use the iPot again , as its been lonely for too long. this sort of topping is very easy to make w the iPot so thank you @OlyveOyl and @JAZ making the topping in the 3 qt next time is going to be easy and the seasonings will be my own I have about 1/2 doz or more of Penzey's salt free seasoning mixtures . Singapore might be next.

its the Party , not the Science : https://www.nytimes.com/2023/08/31/world/asia/china-fukushima-water-protest.html?searchResultPosition=1 ''' By exaggerating the risks from Japan’s discharge of treated wastewater, Beijing hopes to cast Japan and its allies as conspirators in malfeasance, analysts say. '' ''' In many social media posts like these, the phrase “nuclear-contaminated wastewater” has appeared — the same wording used by the Chinese government and state media to refer to Japan’s release into the ocean of treated radioactive water from the ruined Fukushima Daiichi nuclear power plant. Even before Japan started pumping out the first tranche of more than a million tons of wastewater last week, China had mounted a coordinated campaign to spread disinformation about the safety of the release, stirring up anger and fear among millions of Chinese. ''

@Duvel nicely melted cheese . makes such a difference .