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Tropicalsenior

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About Tropicalsenior

  • Birthday 05/21/1939

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  • Location
    San Joaquin Costa Rica

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  1. Dinner 2017 (Part 6)

    This looks delicious. I have the pork, chayote, and mushrooms in the fridge and I have an instant pot. Is there any chance that you would share the recipe to go with them? It would sure be appreciated.
  2. Dinner 2017 (Part 6)

    I bought some gorgeous shrimp at the Farmers Market yesterday and I wanted to make something Chinese with them. Not being able to use garlic, onions or peppers kind of limits me in what I can make. I wanted something simple and I found this recipe for scrambled eggs and shrimp. It doesn't sound like much, but it was delicious. I served it with an Asian flavored slaw.
  3. Unusual & unknown kitchen gadgets

    You're probably right. I worked with a chef that used it as a tasting cup. But come to think of it, he wasn't that good a chef either.
  4. Unusual & unknown kitchen gadgets

    There is one on eBay here. I recognized it from when I worked in restaurants.
  5. Unusual & unknown kitchen gadgets

    It is a sommelier cup.
  6. Dinner 2017 (Part 6)

    I made these from your recipe and served them as part of a Chinese luncheon that I had this week. They were a big hit. One of the nibbles that I served beforehand was the sweet potato candy cut into strips. They ate it all.
  7. Unusual & unknown kitchen gadgets

    You just beat me to it.
  8. This looks great. I've been hesitant about fixing pork chops in the IP because they can get so dry. You've given me courage.
  9. China Shopping

    Thank you so much for this. It's nice to see China through your eyes. I can see why you love it.
  10. I can't hear any boiling inside my IP, but I have no doubt it is happening. That's why I only use that feature when I know it is appropriate and when it won't cause any detriment to what I am cooking. It is a good safe feature on the IP and I'm glad I've got it.
  11. Dinner 2017 (Part 6)

    Thank you for the recipe. I have read your blog for years and it is one of the most beautiful blogs on the web. Great recipes and magnificent photography. Nice to meet you and thank you for many hours of enjoyable reading.
  12. Dinner 2017 (Part 6)

    Well, my frittata turned out just fine. Like Shelby, it was clean the fridge day. A few mushrooms, a few asparagus, one lonely tomato and some good cheese. Really good food for a cold night, but snow, OMG, I moved down here to get away from that terrible stuff. Paired with a good green salad and bread pudding with whipped cream for dessert later.
  13. Dinner 2017 (Part 6)

    Looks great. Thank you for the inspiration. Was going to make a big salad night but it's raining here and really cold. I just checked the thermometer and it's down to 75F.
  14. As most of you know by now, I don't own an instant pot. I own a Chinese knockoff that came with directions that were indecipherable gobbledygook. While I was searching for some direction on the internet that would help me decide whether to even keep it, I came across eGullet. To begin with, I thought I had just purchased an electric pressure cooker. After reading everything that was written here, I realized that I had gotten a treasure. Everyone here has encouraged me, inspired me, and just, generally, put me in awe of all of the wonderful things that you were doing with them. No one, here, is ever going to convince me to go back to a regular electric pressure cooker much less a stovetop pressure cooker. First, I'm scared to death of them and second, I'm much too old to be carting around a heavy time bomb. One thing that I have learned is the importance of pressure release. Now that I know the different effect that it has on the type of food being cooked I try to always use the method recommended for that food. To do this, I have done quite a bit of research. The link that Anna N gives is probably the most thorough and succinct of all the information that I have come across. It is well worth reading, both for safety information and how to achieve the very best results for whatever food you are cooking. One interesting bit of information that I came across was what happens inside the stove top pressure cooker when you pour water on the lid. Due to the general physics of the whole thing, it boils. Read the fifth comment down by RebelWithoutAClue.
  15. Dinner 2017 (Part 6)

    So true! I almost never want to eat Thanksgiving dinner. I just pray that I will have some leftovers so I can eat mine the next day.
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