Show Us Your Meat, and We'll Show You Ours

[Deceus]

Not the most photogenic pic I probably could have taken of it but I've finally nailed down a solid recipe for both chicken and steak kabobs. Been addicted ever since I finally tried a kabob place up near Dulles some time last year. I make my own pita bread for them too because store-bought sucks so bad, even the "bakery fresh" stuff. The white sauce was pretty simple to recreate as well. It's basically just mayo, greek yogurt, white vinegar and spices. I substitute half the vinegar for hot sauce because I can't really make the meat spicy at all. I could eat this stuff every day but I think the gf would kill me for it.

[ScottyB]

^^ homemade pita bread AND the sauce? my man.

proper greek food is amazing. we had a family owned place down the road in Chapel Hill when i lived there that totally changed me from "meh" to a lifelong fan.

[Evan]

been waffling on buying a multi cooker for a while.  Wasnt sure how much Id use it,  but recently decent brand (but not instant pot) went on  sale for $50 so I bit.

First thing I made was Jambalaya.  1 pot recipe,  not quite as quick as I had hoped because chopping and sauteeing veggies and chicken takes time (couldnt find andouille anywhere!).    But after it went so fast that Ill have to recalibrate my brain.   8 minutes (plus warmup and cooldown) for all that?   No way.
It turned out damn good and a HUGE hit with the family.


Im going to try skipping the sauteeing step to see how much it affects the quality.  If its not much of a detriment to the flavor I think Ill keep it at that.


Next recipe to try will be Chicken Tikka Masala.    That one will be a bit more involved since it will require marinading and making the sauce from scratch.

[JPolen01]

That's the complaint my wife had the other night. "it took you 40 minutes to make dinner I thought this was instant!"

I spent 20 or so minutes chopping and sauteing. But once I hit go out was only 10-15 minutes. The one pot cleanup is the best bonus.

[Apoc]

I brown the meat and anything that grew in the ground. I've done it without and everything still tastes good, but I find there's a bit more depth if you brown things first. This is especially true for things like short ribs, where there's more than just meat. I just made beef soup today and I browned the shank and short rib, but not the cubed meat.

My mom commented that we must really love our IP. I told her very much so, because I can make beef soup with an hour of cooking instead of six. It really does change the game.

[ScottyB]

but recently decent brand (but not instant pot) went on  sale for $50 so I bit.

aw don't leave me hangin. local sale or online? been waffling on one of these too.

Next recipe to try will be Chicken Tikka Masala

i'm crawling through my screen to get that

[Evan]

but recently decent brand (but not instant pot) went on  sale for $50 so I bit.

aw don't leave me hangin.  local sale or online?  been waffling on one of these too.

oops, I meant $40!
https://slickdeals.net/f/12734347-gourmi...BarV2Algo1

There was also a Best Buy house brand Insignia model for $30, but it lacked the "yogurt" feature....which I may never use
https://slickdeals.net/f/12655828-insign...BarV2Algo1
I would expect this deal to come back in the next couple weeks or so.

and fwiw, Im glad I didnt go with a 8 quart. 6 is already pretty darn big, though I can see if you want to do a big pot roast with it you would want the 8.

[ScottyB]

oops,  I meant $40!
https://slickdeals.net/f/12734347-gourmi...BarV2Algo1

yeah 6 is what i'm after. thanks, bookmarked.

made some duck l'rrrrrrnj last night. i get duck like once every decade even though i love it so this was a treat. 8 minutes sear fat side down, then 13 flipped at high heat in a lodge deep cast iron skillet for a solid medium doneness. had to do 1 breast at a time because my skillet wasn't big enough. hardest part, honestly, was the sauce. burned the caramel the first 2 times. takes like an hour to finally reduce to the final product but worth it.


it takes like an hour and a half to make, is freakin expensive, and smokes/stinks the house up for 24 hours but damn, good stuff.

[rherold9]

Ooooff. I'm already hungry again

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[JPolen01]

Did the instant pot spaghetti and meat sauce tonight. Homemade sauce. None of that Gallamore jar shit. I didn't take a picture because everyone knows what spaghetti and meat sauce looks like.

So basic and easy. The one pot cleanup is the tits.

Brown your meat with onions and garlic. Season to your liking. Add 8 ounces of spaghetti broken in half (so it all fits otherwise I hate when people break spaghetti). Then add 25 ounces crushed tomatoes. Again season to your preference. Add 2 cups of water. Set too high pressure for 9 minutes and vent immediately. Pasta was perfect. I let it sit for about 10 minutes and the sauce tightened up really well.

On another note, is anyone's pot discoloring on the bottom? I noticed the brown spots after I cleaned it tonight.

[Sully]

That looks like something burned to bottom. Sometimes the acid from tomato sauce will clean it for you though.

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[Apoc]

Yeah, just soak that.

I couldn't handle pasta cooked in the sauce. No chance it's not overcooked.

[JPolen01]

Yeah, just soak that.

I couldn't handle pasta cooked in the sauce. No chance it's not overcooked.

Why not? You boil the pasta in water. The sauce just replaces the water. I had that concern too. But it came out perfect. I am very particular about pasta consistency.

[Ken]

Did the instant pot spaghetti and meat sauce tonight. Homemade sauce. None of that Gallamore jar shit. I didn't take a picture because everyone knows what spaghetti and meat sauce looks like.

So basic and easy. The one pot cleanup is the tits.

Brown your meat with onions and garlic. Season to your liking. Add 8 ounces of spaghetti broken in half (so it all fits otherwise I hate when people break spaghetti). Then add 25 ounces crushed tomatoes. Again season to your preference. Add 2 cups of water. Set too high pressure for 9 minutes and vent immediately. Pasta was perfect. I let it sit for about 10 minutes and the sauce tightened up really well.

On another note, is anyone's pot discoloring on the bottom? I noticed the brown spots after I cleaned it tonight.

I've used Bar Keeper's friend on my stainless steel pans when i fuck up and scorch them - takes it off super easy.

[Apoc]

Yeah, just soak that.

I couldn't handle pasta cooked in the sauce. No chance it's not overcooked.

Why not? You boil the pasta in water. The sauce just replaces the water. I had that concern too. But it came out perfect. I am very particular about pasta consistency.

I just don't see how 9 minutes of pressure and 15 minutes of sitting can work, when I cook my pasta <10 min without pressure. Pasta also gives off a ton of starch when it cooks. I ladle some into my sauce as a thickening agent, but I don't think I want to cook dry pasta in my sauce. 

A+ for not using BS canned spaghetti. I just made spaghetti sauce in our IP last night and two cans of tomatoes makes enough sauce for 3.5 people and a healthy dose of leftovers. If you haven't tried to yet, cut italian sausage into bite size chunks and cook them in the sauce. They come out as super tender meat nuggets.

[.RJ]

mmmmmm meat nuggets

[Apoc]

Credit for this one goes to Google cooks - wagyu top sirloin and truffle mac/cheese

[JPolen01]

That mac looks dry AF from here. I would still eat it for free though.

[HAULN-SS]

Meals at work...AdmiralAkbar it's a trap!

[Apoc]

Meals at work...AdmiralAkbar it's a trap!

Only if you're an idiot.