Tropicalsenior
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Posts posted by Tropicalsenior
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40 minutes ago, Ann_T said:
Escargot for Two.
OMG, that looks so good! They are absolutely impossible to find here. The one time that I brought some down from the states they got confiscated at customs. The explanation that I was given is that they are an invasive species. I tried to point out that they weren't likely to crawl out of the can and propagate. They were dead! Didn't matter. They kept my snails.
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4 minutes ago, David Ross said:
I'd venture though to say it will keep in the cools of your fridge for about three or four months.
Thank you very much, David.
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17 minutes ago, ElsieD said:
I'm hoping they come out with a glass lid
Look in thrift stores and flea markets. I use a glass lid that fits an odd sized cast iron skillet that I have. it took me quite a while to find it but what I did was to take an old tape measure and cut it to the exact size I needed. I stuck it in my purse and every time I saw a lid that looked like it might work, I whipped the tape out and measured it. I finally found the right one and, by my good luck, it also fits my instant pot.
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6 minutes ago, Beebs said:
. For my part, I impulse-bought mine, thanks to all you enablers here on eG!
I got mine by accident to replace my other electric pressure cooker that blew up. And although mine is a Chinese knockoff, since the instant pot is also made in China I like to think of it as a brother or perhaps a cousin to the ones that all of you are using. But thanks to all you enablers, I plan to have my grandson bring me a mini pot the next time he comes to Costa Rica.
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4 minutes ago, David Ross said:
I'm so glad you asked about chicken and yes! I do it with chicken
Thank you so much. We have wild duck here but if I shot one, I'd probably gets strung up by my toes. I did see a whole frozen duck in an Asian market once and it was $55. We have great chicken here and I can get lots of good fresh lard so I am all set. How long will it keep in the refrigerator?
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9 minutes ago, David Ross said:
I buy fresh duck hindquarters at a local Asian market,
I can't buy duck in any form here. This looks so good. Could I make this with chicken? What changes would I have to make?
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30 minutes ago, rotuts said:
please consider a comment on any item you make in the iP from the Indian iPot site
I'll second that.
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1 hour ago, Shelby said:
This is on my list to make in a few days.
I would definitely make this the day before I wanted to serve it, just to let the cake set up and to let the flavors meld. I would have no hesitation to keep this for about 4 days in the refrigerator.
I made mine with salmon and I wouldn't keep it more than 4 days. Anna's recipe might keep a couple days more, but if I planed to keep it for very long I would freeze it. This cake should freeze very well.
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2 minutes ago, Okanagancook said:
Pretty boring.
It doesn't look boring, and I'll bet it doesn't taste boring either. I would be happy to have this set in front of me any day.
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1 hour ago, rotuts said:
its my understanding that the iPot Folks never bothered w advertising
From what I understood, this is one thing that is baffling the Amazon people. it looks like most of the sales are generated by peer-to-peer advertising. I can't help but wonder how many sales the eGullet Community is responsible for.
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On 9/14/2017 at 4:42 PM, Anna N said:
My inclination would be to roast the tomatoes to concentrate their flavor as well as to dry them. But otherwise I don't see why it wouldn't work and I'm fairly sure that I was eating it at room temperature.
I don't know if Shelby made your cheesecake, but I did. I know that I am going to sound like that terrible neighbor that asks for the recipe, then tells you, “I changed this, left that out, and baked it half an hour longer and it turned out terrible. That was a bad recipe you gave me. You must have left something out”. But no, although I had to adapt the recipe proportions according to the pan that I had and use different flavoring ingredients, according to what I am able to get here, I followed your recipe and your clear-cut directions and it turned out great. Thank you. I have been looking for years for a good Savory cheesecake recipe and this one is perfect.
I had to substitute salmon for the sun dried tomatoes because, although I can get them here, they are a bit expensive and I didn't feel like selling my car to buy some. I substituted finely diced celery and fennel bulb for the scallions because my housemate is allergic to all onions and garlic. I seasoned it with fresh dill and a few drops of smoke flavor. It turned out beautifully.
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This is the cheesecake as I turned it out of the pan. I would have posted pictures of it after it was sliced but I had guests and they ate it all.-
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On 9/18/2017 at 5:29 PM, weedy said:
I think the IP works as a standalone electric pressure cooker.
all the rest of it, and it's 46 buttons, is silly.
I just wanted to add a short note about my reasons and reasoning for using the instant pot. I am basically a lazy person but I love good food. Since I have come to know and love my instant pot I have found so many things that are easier to make and turn out better than the more laborious methods.
I don't know about the 46 buttons because, as I have said before here, I have a Chinese knockoff pot. Mine is a 15 and 1. I have a setting for congee, which being a Chinese knockoff, I suppose is logical. But then I have a separate setting for chili. Do you suppose the Chinese think that all westerners make so much chili we need a separate setting? I also have a setting for curry, spelled curri, which I suppose is in an attempt to capture the Indian market, where everyone is in love with pressure cookers. Again, logical. But then, in addition to a white rice and the brown rice setting I have a feature for multigrain. My point is, I think we all choose our own favorite features and get familiar with them and use them most. I don't use all the features of my washing machine. Nor do I use all the burners on my stove, especially since I got my instant pot. we pick our battles and fight them in the way that is best for us.
My grandson works for Amazon, and in a sales meeting the other day they were told that the instant pot is now their top selling item in the world. That includes Europe, India, North and South America, and, yes, they are even selling them to China. It is well on the way to being their top selling item of all times! There has got to be a reason for the popularity of this item. It's not a fad like the pet rock, everybody else has to have one. People are buying more than one and recommending them to all their friends because it's a good, reliable product, that does what it says it's going to do, and more importantly, sooner or later, like me, everyone can use it. It has become a phenomenon that has amazed even Amazon.
It might be overstating it a bit to say that I am passionate about my Chinese knock-off instant pot. But if someone were to break into my home and steal everything I have, they will find me wrapped around my instant pot, fighting for it with my life. The only way that they are going to get it is to pry it out of my cold, dead arms.
With that, I will sit down and shut up.-
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Just now, Thanks for the Crepes said:
Love Anaheims! They are my favorite pepper to stuff, and just don't care for poblanos. I used a grapefruit spoon to get the seeds and membranes out of my Hatch last night. It was good stuffed with four ounces of ground chuck, precooked with about as much minced white onion, a mild but flavorful red chili powder, salt and black pepper and topped with Colby-Jack. I still didn't like it as much as my preferred Anaheims for this application, but it was very good.
I love any kind of mild pepper but I do think that poblano is my favorite. Once in a while we'd find them here but it's few and far between. However, my housemate is allergic to peppers and to onions and to garlic so it makes for interesting cooking.
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40 minutes ago, Thanks for the Crepes said:
What kind of peppers do you use for this?
We used Anaheim peppers, roasted and peeled and we had a little scoop that took out the seeds. The Abalone was raw. It's one of those things that needs very little cooking. The heat from wrapping with the egg and the time in the extremely hot oven was enough to cook it through. I'm not sure that abalone is even available now and if it was I know that I couldn't afford it even if I could get it here. I'm not sure about the flavor or the texture of the clam but possibly a thin slice of tuna or mahi mahi might work. Probably for the flavor and the texture, I would go for the mahi-mahi. Squid or octopus would also be an option.
We used the Anaheim because they were the only thing available to us at that time, but this would be delicious with Poblanos.
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Love it, that is hilarious.
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I forgot to mention that it is important to season the egg with salt and pepper. It makes a world of difference in the flavor.
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Some of the best chili rellenos that I ever ate were the ones we used to make in the Mexican restaurant where I worked. They had abalone in the filling. The way we made them was this. We first took a small strip of Monterey Jack cheese and wrapped the thin pieces of abalone around it. The pepper was left whole and the filling was put in through the top. We then beat one egg, poured it onto the grill and spread it out into a thin circle. Before the egg was completely set we placed the pepper in the middle and folded both sides over. We placed it onto the plate with rice and refried beans and smothered the chile relleno with fresh grated cheddar cheese. It was then placed into a 500 degree oven for 5 to 6 minutes until it the egg was puffy and the cheese was melted. I still do that to this day but I use a large non-stick egg pan to do the egg. It's rather unorthodox but that was how the owner's grandmother had taught him to do it and it's a lot less messy then dipping and frying in hot oil and it's probably a lot healthier.
I have done this with large shrimp. First I score the underside of the shrimp so that it won't curl, then I butterfly it and put the cheese inside. The heat of the 500-degree oven is enough to cook the shrimp perfectly.
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Is it a kitchen product? I don't have a smartphone but I have a 9 inch Samsung Tab 4 that is also my cell phone. I have a list app on it that I add to all the time and when I'm ready to go out the door I grabbed my phone and I have my list. I have a 64GB SD card in it with sufficient room to store my personal cookbook and all my most used recipes that I have converted to PDF files. In Google, I have all the recipes that I have found and want to try bookmarked in files so that I can find them easily. If I need a conversion, I just ask Google. If I want to find a new recipe for something, I just ask Google. if I'm trying out a new recipe and making my own changes in it I bring up Google Docs and dictate what I've done so I don't forget for the next time.
If I'm out somewhere and someone asks for a recipe or for a copy of my cookbook, I can bring out my phone and email it to them on the spot so I don't have to remember to do it later. I use my cell phone tablet so much in the kitchen, that I don't even want to think about being without it. That's why I also have a 7-inch Samsung tablet with all the identical information in it. I'm so paranoid about it that I'm even thinking about adding a spare to my pair.
Now that you've really made me think about it, I think I would nominate my Samsung tablet. There are probably none of my other appliances that I couldn't live without if I had to, but don't make me give up my tablet.-
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1 hour ago, Anna N said:
Just making others aware of its existence.
If you hear of any others, please don't hesitate to let us know and I will be the first to try it. I'm always on the lookout for a good app.
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4 hours ago, Anna N said:
No I haven't I only discovered it today but I did notice that it has some recipes from someone I trust: Barbara Schieving of the Pressure Cooking Today site.
I installed it and was very disappointed. Not only did it not work well, it had a very limited selection of recipes. Yes it had some of Barbara Schieving's recipes, but they are all recipes that you can find on her website. All the rest are recipes that are just taken directly from the internet. And if you are like me, you have already been to all of these websites. They said that they added new recipes all the time but I had it for 3 weeks and nothing new appeared. I uninstalled it.
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I don't know whether it is the greatest product, but my grandson works for Amazon and they were told in a sales meeting the other day that the instant pot is their top-selling product worldwide right now it is on the way to being their top selling product of all time.
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On 8/29/2017 at 8:34 AM, SNewman004 said:
I then cut open one side and stuff with the filling, cover with fundito and toast the top. It tastes amazing but looks terrible on the plate
@Darienne is right, therein lies your problem. As one who cooked in a Mexican restaurant, and has made and eaten way more than my share, I can tell you that the only way to make these is to stuff them first. The less you handle them after they are roasted, the better the appearance. It doesn't matter if you deep fry them or bake them in the oven.
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5 hours ago, Nyleve Baar said:
Soak a rag in gasoline or kerosene and place it beside the hole where the yellow jackets live.
Do you know if this would work for ant hills?
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36 minutes ago, KennethT said:
That sounds like an amazing experience!
It was. We soon learned to identify and classify the restaurants. The good ones had matching folding tables and folding chairs from the beer company (given as premiums for their purchases). The fine restaurants had wooden chairs and tables with the name of the beer company carved on the back.
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Dinner 2017 (Part 6)
in Cooking
Posted
Here, they don't have a culture of eating or raising any type of poultry other than chicken. I have occasionally seen baby ducks in the stalls where they sell chicks but they never appear on the market. They must be buying them as pets or for private consumption. It's only within the last 10 years that we are able to buy turkeys at holiday time and they are all imported.