weedy

Chilean Merquen Smoked Chili, anyone played with it? I crusted Halibut with it tonight, and liked it, but it was kind of subtle. Maybe I just need to add a lot more... Chilean Merquen Smoked Chili

Wow that's a very long cook for squid. Is that your own recipe? Why so long?

I'm still having a hard time with reverse spherification. I've made some very flavorful phlegm.

Eggplant and Paneer.

you're welcome! a great local (ish) chef made a pasta dish that had a perfect complex back heat to it. I asked him about it and he said he emulsified the tomato sauce with nduja. So I've, naturally, stolen the idea. Nduja Spicy Spreadable Salami

Gnocchi with peas and nduja

SV duck over udon and a broth I made in the Instant pot with broccoli and shitakes.

Better info and inspiration in ten minutes of Alton Brown, even at his most annoying, than in ten years of america's test kitchen.

Nope

Frittata chourice, onion, olives, tomato.

To each his own. Obviously. But it I don't get Tabasco as 'unique'. I doubt the average buyer would be able to blindfold tell it from cholula or Jack's or a dozen others. And i'm certain that if it were brand new in today's market, the entire hot sauce/hot food world would rip it apart as boring and vinegary. I get that that there is a niche for Louisiana style hot sauce. I just think even in that corner there are much better ones. And a dozen near identical ones. If you like a hot sauce without other 'flavour', I'd recommend my friends A and B American.

I had my own brand for a while (it was a mango habanero sauce) but we are no longer doing it. http://www.pepperheads-hotsauces.com/shop/loud-orange-sunshine-8-oz/ I tend to like sauces that taste like something. Whether that's just the chile (if it's a flavourful one) or fruit or mustard or whatever. I don't like any of the 'flavoured vinegar' sauces or the 'it's just heat' sauces. I know some people love Tabasco or Cholula or Jack's. But it's inexplicable to me.

The water is being circulated and adjusted for temperature constantly by the unit. So the issue with 'heat loss' is really about efficiency. I do 2 hr ish SV once or twice a week. But longer runs probably every few MONTHS, so I'll admit I just don't 'worry' much about heat loss. Is it costing me another $2 a month? Maybe.

Fwiw I don't like Tabasco much at all. It tastes like flavoured vinegar rather than like chiles. But, like Heinz Ketchup, I don't think anyone has "improved" upon L&P Worcester

the persona is the question for me. I enjoyed his Good Eats, slightly goofy, wide-eyed, inquisitive, affable personality... I'm less keen on the smirky know-it-all guise he affects for Cutthroat Kitchen (and everything since)

Let us know what you think. My feeling is it's almost, but not really, as good as Lea and Perrins.

I have what you might call (crude) key holes, or I'd just call SLOTS, cut into plastic lids for my cambros. That way I can pop the cover to add water if needed without disturbing the circulator. But again, I find that with either the lid or just cling film the bath loses less than a cup of water a day at 134f So on long runs (e.g., I just did 72 hr short ribs again) I lift the edge and dump in a cup of hot water in the morning. No big deal.

me too. I have some cut plastic lids for Cambros, but I end up just using cling film most of the time. Works perfectly well.

very much cheers. interestingly, the recipe I use, in the oven, tracks pretty closely to yours, except that it calls for 1 egg and a yolk, versus your 2 eggs. not a huge diff, but somewhat less eggy. AND, it calls for twice the sour cream (in the filling) as yours. I'm wondering a bit about that and whether it will be too 'wet' for a pressure cooker version that won't lose as much water to the air as an oven.

thanks. aside from the overall volume (to fit in the pan), what other aspects do you adjust for the instant pot? I'm still not clear how that's substantially different form another cheesecake recipe; or why any recipe that "fits" won't work.

Chicken enchiladas coloradito. Rice (Instant pot) and black beans. Chicken was SV first.

I'm not, just to be clear, trying to rain on anyone's Instant pot parade. Rather I am trying to find how to get the most from it. So... along those lines. If I do a cheesecake, is there something special about the pressure cooker recipes or can I use ANY cheesecake recipe? what would one expect to need adjusting? how do decide on time under pressure? thanks

I'm not arguing about whether those circumstances might decide a cooking method. But that's entirely different from 'things it does BETTER'. I do 72hr short ribs because it filed a result that is otherwise unattainable. That doesn't mean I can do that every day (nor would I want to), but it is clearly the 'best' or really only, way to get that result. OTOH, I can bake potatoes (if you really think boiling them 'loses flavor') or microwave them when making mash... and end up with a near identical result. And actually within a similar time frame in the oven and in much less time in the micro. I like the thing for pressure stocks, and as a rice (or polenta) cooker. I'm not sure that makes me a convert.

Okay, so then what are those " things it does well", that you'd consider it does better than those other methods?

Pity. The Queen will weep