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+--- Thread: Show Us Your Meat, and We'll Show You Ours (/showthread.php?tid=10568)
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 07-29-2017
Sorry if I missed it but which model do you have. I notice the smaller one (6qt maybe?) Has 9 "features" and the 8qt? Has 7? From what I can tell on Amazon, the features (modes) in general don't seem to matter that much especially the two that are missing. And is instant pot the end all be all of pressure cookers? I remember watching one of those like 2 hour 3am ads for a pressure cooker one night when I couldn't sleep a few years ago before they had really became the new crock pot. I don't know if it was instant pot but curious to see if 8qt instant pot is the easy button or if you'd look at another brand if you did it again. (doesn't sound like you would though lol)
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Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 07-30-2017
It's the six quart - Instant Pot IP-DUO Plus60: <!-- m --><a class="postlink" href="http://amzn.to/2uJF9HN">http://amzn.to/2uJF9HN</a><!-- m -->
I think the six is plenty big for two or three people, with leftovers. The eight couldn't hurt, I guess, if you have the space... but we have a small kitchen. There's a six quart that has 7 functions, but the Plus is a six quart that has 9. I don't know that we'll use the extra functions, but I wanted an LCD screen instead of the LED.
I didn't do a lot of research into other brands, so I don't know what's out there. I do know the IP has a pretty big cult following and most of the pressure cooker recipes out there name the IP specifically. All the reviews are great too, so that was good enough for me. If someone broke into our house and stole it, I would buy the exact same model as a replacement.
Unrelated, I had the best corned beef in my life today. I'm not a big corned beef person, but I have been trying to find a good recipe to make lunches with. Anyway, there's a sandwich shop next to a brewery we visited today and they had this thing. I don't think I've had it this thick and I've definitely not had it with the layer of fat. The sandwich is rounded out with picked cabbage, spicy mustard, and mint. I thought the mint was gonna be lame - it was delicious. If any of you visit Seattle, I will take you to this place. Actually, I will take you to the brewery and we'll get the sandwiches delivered to the beer garden.
![[Image: 20413953_10154587866371744_7474166993067...e=5A031C31]](https://scontent-sea1-1.xx.fbcdn.net/v/t31.0-8/20413953_10154587866371744_7474166993067797405_o.jpg?oh=7274c4430354f461ba6aa51cfa124451&oe=5A031C31)
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 08-02-2017
Fiance's "family" roast recipe that I've adapted to a crock pot because they're traditional method involved boiling it for 10 minutes then simmering for like an hour or two and even if you ate it out of the broth, it was still dry as hell. It's a chuck roast with some herbs. Mostly thyme and whole cloves. And then onion would be the other main ingredient. I've done it sous vide which comes out excellent but it's too red for the fiancé and says she prefers it this way
![[Image: df4798f88ccc40fc618231aa56f5ad5a.jpg]](https://uploads.tapatalk-cdn.com/20170802/df4798f88ccc40fc618231aa56f5ad5a.jpg)
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Re: Show Us Your Meat, and We'll Show You Ours - JPolen01 - 08-06-2017
Had some yuuuuuge crabs tonight. They called em jumbos but these suckers were enormous. $95 a dozen. Probably a half pound of backfin meat in each one. I forgot to take a picture before getting my hands dirty so excuse the "Instagram posed" picture I stole from my sister in law. And no I don't dip my crabs in butter.
![[Image: 01bcc64517bf65cda2ba4b1e651744f0.jpg]](https://uploads.tapatalk-cdn.com/20170806/01bcc64517bf65cda2ba4b1e651744f0.jpg)
Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 08-06-2017
Nice #flowers
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 08-06-2017
Are those hush puppies? Why do they have white stuff on them?
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Re: Show Us Your Meat, and We'll Show You Ours - JPolen01 - 08-07-2017
Sully Wrote:Are those hush puppies? Why do they have white stuff on them?Powdered sugar. They are almost like doughnuts.
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Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 08-07-2017
JPolen01 Wrote:Sully Wrote:Are those hush puppies? Why do they have white stuff on them?Powdered sugar. They are almost like doughnuts.
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WTF maryland.
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 08-07-2017
I hope he edit:meant they're fried dough with powdered sugar and not just hush puppies with powered sugar lol
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Re: Show Us Your Meat, and We'll Show You Ours - JPolen01 - 08-07-2017
This is the only place I have ever seen add powdered sugar too. They are definitely hush puppies because cornmeal and actual corn in them. Damn good though.
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 08-07-2017
Guess we should just be thankful they didn't mix old Bay into the powdered sugar
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Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 08-07-2017
I remember when bushels were $75. :?
Re: Show Us Your Meat, and We'll Show You Ours - JPolen01 - 08-07-2017
Apoc Wrote:I remember when bushels were $75. :?Still are but not for the big ones. We got extra larges for $75/dozen a few weeks ago but they were not all XLs. Did not go back to that guy.
Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 08-09-2017
I tried the kalua pork again, this time with proper salt. It came out much better, but it still needs work. I tried adding a bit of liquid smoke, which kinda worked, but I'm missing that specific flavor in traditional kalua pork. I also added a few spices of my own, like tumeric, cause I'm kinda obsessed with the health benefits... so I'm sure that matters somewhat. I'm beginning to wonder if pressure cooking is incapable or producing the same flavor as something cooked for hours. The texture's the same, but the flavor is off (but still tastes good). I think maybe I need to submerge the whole thing in liquid too. Oh, and I used a 5.5 lb boston butt and that size was waaaay better than what I made last time.
![[Image: 20643575_10154614473136744_6718887977247...e=5A30BB9B]](https://scontent-sea1-1.xx.fbcdn.net/v/t31.0-8/20643575_10154614473136744_6718887977247686255_o.jpg?oh=9b26d3cb22dd0b5da5a138cd093df2f3&oe=5A30BB9B)
![[Image: 20747949_10154614473396744_2075286441492...e=5A31FF44]](https://scontent-sea1-1.xx.fbcdn.net/v/t31.0-8/20747949_10154614473396744_2075286441492053052_o.jpg?oh=bac490418d23d95072ade5a2cc5158fe&oe=5A31FF44)
![[Image: 20645197_10154614473741744_5662632720645...e=59F77BC6]](https://scontent-sea1-1.xx.fbcdn.net/v/t31.0-8/20645197_10154614473741744_5662632720645171769_o.jpg?oh=66aaa297d31f4161784054df541d9466&oe=59F77BC6)
![[Image: 20645586_10154614473891744_9092432351208...e=59EFDD31]](https://scontent-sea1-1.xx.fbcdn.net/v/t31.0-8/20645586_10154614473891744_909243235120884296_o.jpg?oh=150e9188091a4d8c16ea9c7d9428239a&oe=59EFDD31)
Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 08-10-2017
I made quick-pickled red onions a few days ago:
![[Image: 20729224_984390452377_265863478985529100...e=5A34643E]](https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/20729224_984390452377_2658634789855291002_n.jpg?oh=773fba2ac6ead1c32dacf749eee4bf7e&oe=5A34643E)
Had them last night on some pork tacos and oooooooh man were they tasty. Sweet and tangy and spicy. Could not have been better on top of some pork with cilantro and crumbly mexican cheese. Bangin'.
Here's what I did, if you want to try. Should keep for like a month.
HERE'S WHAT YOU NEED:
1 Quart Mason jar (if you wanna get one of those fancy jars with the clamping glass lid and rubber gasket, more better.)
2 Red onions
2 Limes
1 heaping tablespoon of brown sugar
2 tablespoons of salt
1/2 cup apple cider vinegar
1 cup red wine vinegar
1/2 cup of your favorite herbs. Oregano, thyme, rosemary, cilantro (aka coriander?) etc etc. Add what you like, this is you cooking
1 tablespoon of crushed red pepper
3 crushed garlic cloves
(and because I had them) whatever chives I had leftover from making eggs for breakfast
juice your limes into the jar, add the vinegar, sugar and salt. give that a shake until all the salt and sugar are dissolved, then add your herbs, red pepper, and garlic. cut your onion, fairly thinly, in either rings or moons (I prefer moons) and shove 'em in the jar, stirring as you go with a chopstick or whatever. Once your onion is in the jar (or your jar is full I guess) top it off with a little more vinegar (until your onions are covered) give 'er a shake and let sit in the fridge for at least four hours but waaaaaaaaaaaay better over night. great compliment to tacos like I said, but also super awesome on salads and the juice makes a really flavorful dressing. They're spicy and sweet but still just a little crunchy but with a quite mild onion flavor. Also really crazy good on a burger, and about the only way to eat a turkey burger if that's your thing I don't judge.
Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 08-10-2017
That's not meat.
Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 08-10-2017
Apoc Wrote:That's not meat.
it goes on top of meat? A friend of meat.
Re: Show Us Your Meat, and We'll Show You Ours - JPolen01 - 08-10-2017
Might have to give this a shot. Love anything onion related.
Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 08-10-2017
I've made pickled beets (with onions) a few times and loved them. The best part is using the brine after the beets are gone to pickle hard boiled eggs. YUM.
I refrigerated the remnants of my kalua pork overnight. The fat hardened on the top and was easily scoopable, then I strained the random bits still hanging around. Into a tupperware container it goes and now we have pork gravy to use in cooking.
![[Image: 20689500_10154616276831744_2993400855160...e=5A276DD5]](https://scontent-sea1-1.xx.fbcdn.net/v/t31.0-8/r270/20689500_10154616276831744_2993400855160060315_o.jpg?oh=c5defadab2b67d7abaff69b603f0bfc6&oe=5A276DD5)
![[Image: 20748042_10154616276696744_5302618047356...e=5A270519]](https://scontent-sea1-1.xx.fbcdn.net/v/t31.0-8/20748042_10154616276696744_5302618047356504284_o.jpg?oh=3a750dded7a4ac15d2df720a51e42f70&oe=5A270519)
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 08-10-2017
JPolen01 Wrote:Might have to give this a shot. Love anything onion related.Ever had red onion jam? Beer place that has since closed openned my eyes to it. It's the greatest burger condiment since bacon.
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