lindag

I've only had my mini for a few days but I love it! I always have to scale down my recipes (also a one person household). So far I've made beef stock for soup and beets but it's earning its counter space.

For me it's the CSO and my Ipot (the six qt. and the mini).

Ahh, yes, a bit of clever marketing, it insinuates the Bourbon as an ingredient to lure the foolhardy (me). But I'll use it anyway, it still should be good.

I couldn’t find the brands of Worcestershire mentioned above but I did find This one. Haven't tried it yet, but how bad could it be when it has Bourbon in it? And it is rated very highly.

Saw this recipe this morning from Epicurious: https://www.epicurious.com/recipes/food/views/instant-pot-vietnamese-chicken-noodle-soup-pho-ga?mbid=nl_10022017_Daily_CTN_AM (1)&CNDID=3909292&spMailingID=12039290&spUserID=MTI5MTUwODg3NTA5S0&spJobID=1260110538&spReportId=MTI2MDExMDUzOAS2 Definitely on my to-make list.

Today was my trip to town to get my nails done (every three weeks) and couldn’t resist stopping by KFC for the little box of chicken strips, mashed potatoes and gravy, biscuit and a side of their coleslaw. Brought home to have with a Budweiser and Clamato. Pretty darned good.

The results of my soup last night, after going back and forth from the mini pot to the stock pot turned out really good; in fact, I think the broth came out better because I pressure cooked it. (I was two hours off in my cooking time because I got lost binge-watching "Alaska: The Last Frontier" on the Discovery Channel. The series is fascinating!)

Ouch!

The big Presto canner I bought several years ago to can some beets lasted only one season...only because it was really overkill for me. I ended up gifting it to my cleaning woman who would actually use it.

I'm always startled when I see the price of halibut here in the stores. It varies some but often at $17.99 per pound.

My new mini saved me today. I mis-read my soup recipe and started cooking two hours later than I should. So after browning my shanks I moved them to the mini and started the pressure cooking for 45 mins, (Guessing at the amount of time needed). Then I'll proceed with the soup (moving it back to the stockpot) and dinner will be ready before bedtime,

I don't think so.

Since the weather here has changed dramatically, from the high 80ºsF (31ºC) to 50ºF (10ºC) with rain, I'll be making a big pot of Vegetable-Beef Soup 3 lbs beef shank cross cuts (or beef soup bones) 8 cups water (use canned beef broth, too) 2 bay leaves 4 tsp salt ½ tsp dried oregano (or use Italian seasoning) ¼ tsp marjoram 5 whole peppercorns corn (fresh or frozen) green beans leeks (2-inch long strips) kale cabbage fennel bulb 16 oz canned tomatoes 2 medium potatoes, cubed 1 medium Turnip 1 medium Rutabaga 2 medium carrots, sliced 2 ribs celery 1 medium onion, chopped 1 medium zucchini, halved and sliced ½" In a large kettle or Dutch oven combine (browned) beef cross cuts, water, salt, oregano, marjoram, peppercorns and bay leaves. Bring mixture to boiling. Reduce heat; cover and simmer for 2 hours. Remove the beef. Cut meat from bones; chop meat. Strain broth, if necessary, skim off excess fat. Return broth to kettle. Add corn, chopped meat, tomatoes, potatoes, green beans, carrots, celery and onion. Simmer, covered for 1 hour. (Add cabbage/zucchini (soft veg) last.) Season to taste with salt and pepper. I can already almost smell it. Yum.

I hope he never returned!

Thanks very much but doubt the dogs could really appreciate it. I, however, don't eat liver! I just might try your recipe tho...since I do like liverwurst.

They're okay with it since I cooked them up some chicken livers last night.

I like my Ipots way better than I expected.

Tomorrow, when it's cold and rainy I'll be making a big pot of vegetable beef soup and I'll have to use my All Clad 8qt. Stock pot because the kale and cabbage I add are so bulky. But I also scale down many recipes as well as steam vegs. so the mini will be very handy. It's nice to have all sizes and I think I'll get a lot of use from the mini. Also, I actually found a lid in my pantry that fits it well enough, it's part of a Pyrex casserole dish. I will, howeve, have to retire some pot from the kitchen into storage to have room for the new guy. My cabinets, like my freezers, are overstuffed.

They're certainly professional looking.

Thanks for the suggestion to make hash!

Received my Mini iPot just hours ago. PCd some very nice beets in anticipation of a pan of Red Flannel Hash made with the tough brisket from a couple days ago.

Today's breakfast was a toasted English muffin (extra crispy), with a drizzle of honey and chunky peanut butter. And a glass of V-8 alongside.

That would be painful at best. I like to use a combo of Mr and Mrs T bloody mary mix along with Clamato.

Dinner for me is a Cornish Pasty, not homemade but purchased from a cute little Pasty Shop in Hamilton MT called Mineshaft Pasties. They make great pasties there and I drive there every so often and buy a half dozen or so of the frozen to bring home to stock my freezer. I'm also cooking up some chicken livers to add as an enhancement to my dogs' food...I don't care for liver myself but the dogs sure do.

Have you you tried it in your Bloody Mary's?