Last October Tammy has a pampered chef cooking party whilst I was in the U.P, hunting. With her rewards she bought their "quick cooker" pressure cooker. It has been in a box in the closet ever since. Until Tuesday. I decided I'd experiment with it with stuff on hand. Turned out pretty good! I;m calling this "Pastachile" :) I made Garlic bread with some left over stale mini sub-buns.
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1/2 - 1lb. Pork sausage. Not exactly sure what was in the freezer bag. I'd go with 1lb but it was less.
1 chopped onion
2 minced garlic cloves
Brown meat with garlic and onions on the "sear" setting.
ADD
2 jars ragu garlic and Italian sausage spaghetti sauce.
2 cans beef broth.
2 cans stewed tomatoes
1 small sliced zucchini.
1.5 cups rotini pasta
A generous amount of fresh ground pepper. 1/2 teaspoon?
Cook 4 minutes on soup and stew setting, let stand 5, remove pressure. It takes about 10 minutes to come to pressure before it cooks for the 4 minutes
ADD and stir
1/2 cup Mexican blend shredded cheese
1 cup baby portobello mushrooms
1 cut chopped spinach. Cook for 2 minutes lid off on soup setting Delicheo!
I ate the rest of the left overs today and topped it with some shredded mild chedder. BAM! over the top. :)
Tonight I am making beef (stew meat) and brown rice with snow peas. I'll let you know how it goes. :)
Looks real tasty Jeff!
A few weeks back, a friend and his wife gave me a small stove-top pressure cooker and I've been learie of using it, then read the inst. book a few times and tried it a few nights ago.
I left the basket in place, put in 3 frozen chicken drum sticks, 3 or 4 med. potatoes, 2 quartered onions, a few carrots, added a little BBQ sauce, salt and pepper!
I brought it up to steam, then set the kitchen timer for 20 minutes, then when the timer went off, reset the timer for 10 minutes to come down from the pressure, opened it and had a great supper!
This is now on an even keel with cast iron for my favorite cooking pot/pan!
Brenda does alot with her Instant Pot on her youtube channel.
Can you give us a link to the channel Ray?
DanG, that looks good, Jeff!
Keep the recipes coming folks; I have an old aluminum All American (that would qualify for a great garage sale find at $5.00) that we've only used for canning, and I'd love to cook a few meals in it. Any hints about the type of heat to maintain the cooking pressure will help.....
Thanks.
This machine is completely automatic.
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Instapots are life changing, if you like to eat food2we cooked a 3lb roast in 35min the first time we used ours a few weeks ago, it was amazing. It was like it had been in a crock pot for 8 hours. The taters and parsnips were perfect.
Tonight's quick cooker experiment. Beef stew meat and brown rice and snow peas. I'll have to adjust it next time and put the peas in after the rice cooks. The peas kinda melded into the rice. it was still really good and even looked good!
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It all looks good! I pressure cook pinto beans pretty regular and tougher cuts of game meat. Usually though, I use it as a pressure canner.
I use a old style pressure cooker quite a bit I actually have 3. Been mulling over a insta pot.
Instant pots are the cats meow. I use mine almost everyday. Throw your stuff in, set the timer and forget it. Turns itself off and keeps it warm. Makes the best meatloaf. Put your stuff in one of the disposable loaf pans, cover tightly with foil and set the timer. One pot spaghetti is also good.
This started out Sunday as a pork roast and potatoes. I dumped some other stuff in with the chunked left overs and let the cooker do its thing.
It was really good!
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My birthday's coming up in May if anyone wanted gift ideas :D :D :D
Okay, since you are asking, I can freeze what's left over, but not sure how it will hold up in transit.
Well played Jeff :D :D
Jeff, your as bad as me! One nights dinner will turn into 4-5 nights of added stuff. Creativity makes good food! While out hunting I'll usually start an omelet on the first day, by day 7-10 it has every meat and veggie left over from other meals, just add more eggs. Lol no one complains.
You could take the old "presto" pressure cookers and cook an old work boot soft enough you could eat it. It might take a bit of seasoning though .
Quote from: Al_Smith on March 06, 2019, 12:30:06 PM
You could take the old "presto" pressure cookers and cook an old work boot soft enough you could eat it. It might take a bit of seasoning though .
My old work boots are pretty well seasoned. smiley_airfreshener
.....But you won't smell it until you open the cooker......
You take round steak that you almost need teeth like a wolf to eat .You can either beat the dickens out of it with a meat hammer or pressure cook it .My mother used to brown it and put it in the pressure cooker and it came out very nice .Back in the 60's it was just about the cheapest cut of beef and feeding a family of 7 she had to pinch pennies .
I made this in ours tonight.
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Quote from: Jeff on March 06, 2019, 08:16:23 PM
I made this in ours tonight.
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Now that looks good. Meat looks so moist and the same color as when I do meatloaf in my pot. First one I made, only me here, I got a fork to sample. Ended up standing there and eating the entire thing without anything else.
I forgot to mention, this was venison. digin1
Nothing wrong with that, Jeff! digin_2
That looks good with my Too Green For Me Radar on. ;D
:D I really like brussels sprouts but most people don't .My lady fair can't stand them but she likes grits .Where she got that from I'll never know because she's a northern gal .
I never would eat brussel sprouts until just a few years ago. I guess your tastes change. I still can't eat pickled beets and Tammy loves them. Not a fan of cottage cheese either.
Took me 30 years to knowingly eat mayonnaise. Still won't touch cottage cheese.
my dad would not eat cottage cheese, cause when he worked at Fairmont dairy, he saw the guys walking in it with rubber boots as they made it. He also worked on a chicken farm, and every meal was eggs or chicken. I was 10 years old before I ever saw him eat and egg. My mom made a dessert called "breaded tomatoes" with sugar, bread and tomatoes. looked like brains to me. I never tried it although my dad nearly forced me, but I did go into medicine.
It was tapioca pudding. My brother called it fisheye pudding could not even look at it.
Well there you go .Brains and eggs are a delicacy to some .--with or without grits or fried potatoes .
No sprouts for me please! Love cottage cheese and have a bowl every morning with grapes and bananas sliced up in it. Tapioca is another thing I like. My Step mom made it with the large eyes. DELISH!
I never ate brains and eggs and you could NOT pay me to try them again ! no_no steve_smiley
Yea I know what ya mean. I tried grits once.
:D It's been decades for me and the brains .My grandmother just loved them .They weren't bad they just smelled nasty when they were cooking .
Quote from: Al_Smith on March 07, 2019, 06:23:37 PM:D I really like brussels sprouts but most people don't .My lady fair can't stand them but she likes grits .Where she got that from I'll never know because she's a northern gal .
Al,
Sounds to me like you married a real keeper.
My old mentor where I grew up in N. Fla had lost all his teeth and loved squirrels, rabbits, a young coon, etc. He would fry them brown then wrap them loosely in tin foil and put them in a pressure cooker with about an inch of water and pressure cook them 10-15 minutes as I remember. The meat would always just fall off the bone. We'd typically eat that with home grown/canned field peas, home grown and ground grits (Usually yellow) and hush puppies and it was always a feast fit for a king IMHO.
I shot one big male fox squirrel a couple months ago which was the hardest thing I have tried to skin since my last alligator snapping turtle. I froze him and plan to marinade him in buttermilk a few hours then try cooking him like my old mentor did and see if he is edible.
Looking outside at the 3" of snow we have had today makes me want to try the same thing with every lying groundhog I can get in my sights. :D
I like Brussell Sprouts, but can't have them any more, too high in Vitamin K and I'm on blood thinners!
Quote from: WV Sawmiller on March 08, 2019, 05:20:39 PM
Quote from: Al_Smith on March 07, 2019, 06:23:37 PM:D I really like brussels sprouts but most people don't .My lady fair can't stand them but she likes grits .Where she got that from I'll never know because she's a northern gal .
Al,
Sounds to me like you married a real keeper.
We aren't married which is long story but to cut to the chase we are a both 71 years old and have known each other since 4 th grade .She is a widow and I likewise .At this age it's too complicated to consider marriage which is not to say some companionship is out of the question .That said,grits or not I'll keep her :) Maybe she picked that up that grits thing from her childhood south of Indianapolis Indiana ?Those hoosiers have plenty of corn .I suppose what didn't go into moon shine they had to figure out something to do with and presto grits were born .
I thought grits were made from the part of the moonshine that the northerners through out? :D congrats on your relationship with a life long friend al.
I had to Google it but I guess it's boiled corn meal .I'd rather have the corn bread myself .I don't know what they do with the residue of the corn whiskey mash .Feed it to the hogs and watch them act a fool maybe .That would be entertaining no doubt .You could sell tickets to that event . :D
Now back to the pressure cooker .Beef tongue,some love it and some aren't too interested .Put a rack in the bottom of the pressure cooker and cut up some onions add little water then full steam ahead .Makes the best onion soup and if you like the tongue that's good too .
Quote from: Al_Smith on March 09, 2019, 10:24:56 AMbut I guess it's boiled corn meal
No, boiled cornmeal would be mush. Grits are much courser.
Grits would be worth a try for sure. Mrs. fish says no way.
Works for her. I can't find them around here anyways.
there's always amazon isn't there. :)
Speaking of pressure cookers and corn. :) :) :)
We use our instant-pot a lot.
And one thing it seems to do very well is corned beef.
We don't eat that often enough. :(
Quote from: Magicman on March 09, 2019, 02:34:09 PM
Quote from: Al_Smith on March 09, 2019, 10:24:56 AMbut I guess it's boiled corn meal
No, boiled cornmeal would be mush. Grits are much courser.
Mush isn't bad if you let it set up in like a loaf pan. Slice and fry it and serve with syrup .
My old mentor would take his corn to town and have it ground for meal and grits. He'd even screen/sift the meal to get the fine grits off the meal. He'd separate the coarse from the fine grits because the coarse ones took a lot longer to cook but IMHO they were much better.
I had some meal made in Africa when I could not find any in the store. I bought a measure (Some sort of local can - a liter or so I guess) in the local open air market then took it to another vendor with a little gas powered mill and communicated to him what I wanted and he ground it. I think I just wanted some to meal to fry some fish and don't remember trying to make cornbread out of it. We never tried mush. I saw the Himba people in Namibia grinding corn with river rocks and cooking their grits in a real small round cast iron pot burning the corn cobs for heat. Some called it maize but mostly I think they called it mealies. It was one of their staple diet foods.
I haven't tried the tongue or brains yet. I haven't eaten a possum either - times just ain't been that hard yet. :D
Al,
You can fry your grits the same way as the mush you describe. I think you chill and slice it, dip it in egg and flour and fry it.
It might not be bad fried .I can't say I ever liked what would be considered cooked cereal such as mush,farina etc .I used to like rolled oats but lost my appetite for that years ago. I'll just the take biscuits and gravy and leave the grits and what not for others .
Got a 2-pound venison roast in the pressure cooker right now.
Added some spices and rubbed them in, then chunked up a large onion and through that in and put it on the burner!
I'll let it cool in the fridge then, this afternoon I'll slice it for supper and left-over samiches! digin_2
I grew up eating Colorado mule deer .There's a trick to anything .Those raunchy tough high altitude timber bucks are about like eating a 6 year old Holstein bull .They certainly are not Ohio grain fed whitetail .My mother used to toss a roast in the pressure cooker with tomatoes .Something in the tomatoes took most of the "wild" taste out of it and softened it up a tad bit .It wasn't bad at all as I recall .
I've done that with tomatoes to AL, works really well!
Another thing to take the gaminess out of the venison is to add about a tablespoon of vinegar to the pan or pot! The vinegar will evaporate off, got that one from a guy and his wife who ran the little Mom & Pops store in Deerfield, SD!
I suppose you could tame it down with some creative Cajun style stuff .A lot of it is the deer's diet .The high timber muleys eat pine needles and sage brush .The northern Ohio white tail eat soybeans and alfalfa and acorns . The southern Ohio have a mix but don't eat sage brush because there is none. Although I've got a picture last year of a yearling eating new growth from one of my pine trees about 50 feet right outside my kitchen .
Then the hunt is during the rut and they are hyped up on testosterone and adrenaline so you have to deal with that .If nothing else mix a little pork with it and it makes dandy summer sausage .
Field care, cooling, and aging help a lot with a strong gamey taste. Also boneless meat and not eating meat near the bone helps. If it's still gamey then I'll soak it in milk or salt water for a few hours. It will draw out some blood that causes the gamey taste.
I'm with AZ builder on prep. If you took a grain fed yearling beef, shot him, hauled him around on on the hood of your car on in the back of your pick up and showed him off for a couple of days, hung him up and finally got around to gutting, skinning and butchering him a few days later like lots of people do with their deer, that beef would probably taste gamey too.
Of course most of mine are killed about a 5-10 minute 4 wheeler ride from my home so 30-40 minutes after I shoot one it is on the skinning rack. I don't field dress them because it is not that far away from my skinning rack and easier to skin them intact. If the weather permits, and I keep that in mind when I hunt, I let them hang overnight to chill which makes them easier to cut up and the next day I bone them out/butcher them and package them for the freezer. Except for the neck and shoulder roasts I de-bone everything else. If its below freezing when I skin one I hang them in my log barn where it is above freezing. if above about 40 degrees at night I either don't hunt or quarter and put them in my spare reefer downstairs - more often than not I just don't hunt if its warm. When we cook them we really don't do anything different than we would with the same cut of beef. We use a lot of Cream of Mushroom soup as base or gravy in roasts or for Swiss steak.
Red beans and rice. Pork sausage, polish sausage, sweet peppers and sweet onions and shrimp.
First time for rice in this for me. Never rinced rice before, but I did for this to get rid of the starch. Easy to rinse. Didn't know.
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Cajun Soup
One chicken breast shredded. Cooked three w/skin and bones to get stock. While chicken was cooking boiled 1/2 # of shrimp, shelled them and put shells back in water and reduced to make a stock.
Put one chicken breast, spices, polish sausage, okra, 2 pint cans tomatoes with peppers, pint can of red beans rinsed, two cups chicken broth and one cup shrimp broth and pressured for about 15 minutes. Threw in some minute rice and let set. Then added shrimp. YUM and freezes well.
I could imagine a world where rice was never in existence. But that dish makes me want to have rice! I'm the only one in the family who just doesn't care for rice.
Decided to give this Instant Pot thing a try. Showing up today. Is this a passing fad or do y'all find it to be a good thing overall after the initial honeymoon period? I figured it couldn't hurt to give it a try.
Quote from: btulloh on October 15, 2019, 08:23:20 AM
Decided to give this Instant Pot thing a try. Showing up today. Is this a passing fad or do y'all find it to be a good thing overall after the initial honeymoon period? I figured it couldn't hurt to give it a try.
I'm curious about them too.
I like ours. At a st Paddy's day party I cooked two large corned venison roasts. Cooked one in time for the party, cooked the second one while everyone was enjoying the first, second one was done by the time the first one was eaten.
mg
Im using ours for a roast and potatoes and carrots today. I use it at least once a week, if for nothing more than to cook rice.
Just got notified it's onlytwo stops away. Pot roast and such sounds like a good thing for the maiden voyage.
Curious what you think of it, we tried it and passed it on. For meat I prefer the slow cooker. We were talking and I betcha the next generation will have better controls to let you tune it better.
my wife got all the gadgets and did not get the hang of it. always had to cook longer. she likes a crock pot and a pressure cooker. we gave our to the next person who wanted to try it. if interested, ask a round cause it is not for everyone. My wife works hard and is a good cook. i do not think she will ever get prison time, being confused with Martha Stewart.
Use ours often. Just using it to make chicken stock and other bone broths is enough for me to keep it around, though I use it once or twice a week for other meals. Ribs or chicken in a hurry, cooked through in the IP, finished on the grill. No more canned beans. It is the best way to hard-boil a batch of eggs for easy peeling. [/font][/size][/font][/size][/color]
[font=.SF UI Text][font=.SFUIText]I often cook a bowl of rice on top of the stock ingredients. Two for one. [/font][/font]
[font=.SF UI Text][font=.SFUIText]It does take some practice and there will likely be some meals that could have been better. I often set the time for less than recommended, open it up, adjust the seasoning, and then back on. It returns to pressure quickly. [/font][/font]
Quote from: Don P on October 15, 2019, 02:11:02 PM
Curious what you think of it, we tried it and passed it on. For meat I prefer the slow cooker. We were talking and I betcha the next generation will have better controls to let you tune it better.
Yeah, we'll see how it goes. I may be passing this one on but I thought it was worth a try.
I like the crock pot and use one fairly often. I'm hoping this will be as handy, but with more range. Time will tell. My enthusiasm for cooking is pretty low, except for the eating part. The grill with side burners is my favorite appliance. My four basic food groups are: Eat in, Take out, Frozen, and Canned.
(Not really - I just always liked that joke.)This one has more controls than an LT70. So that may be a good thing. Or Not. In theory, you can brown and saute right in the beast and then move right into the rest of the operation. Theory. Besides, this particular pot was
Amazon's Choice, so how could I possible go wrong??? :D (It may be that
Amazon's Choice is based on increased margin, though.) Actually I've had luck going with their choice on some things, as long as it was my choice too.
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https://www.youtube.com/watch?v=xbRXxCDnjU4 (https://www.youtube.com/watch?v=xbRXxCDnjU4)
@Jeff (http://forestryforum.com/board/index.php?action=profile;u=1) did not mean to ignore you way back on the first page. :-[ Here she is with the instant pot. I have no idea how many instant pots video she has. MAINEiac grammie's homestead
I eat alot of meat out of that thing. ;D Cooks taters quick too,for hashbrowns.
@thecfarm (http://forestryforum.com/board/index.php?action=profile;u=436), I'm told this thing will cook your grits perfectly in 4 minutes. Of course you probably knew that from experience. :D
Instant pot dry gumbo. Rice, of course, chicken, sausage, shrimp, celery, onion, okra, gumbo mix.
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Going in my mouth now!
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You guys are making me hungry. Both of those look mighty good!
I won't be trying mine tonight. Maybe I'll just head up to Jeff's house. :D
Hadn't thought about gumbo. Sounds like a good thing. I wonder if the gumbo police approve though.
I was fortunate to have eaten a lot of good gumbo back in the day. Spent a fair amount of time in Louisiana and ate a lot of good local fare. Good eats, except for the red boudin.
I have a life time of grits in my pantry.
is that a 4 oz. box, I guess if you do not eat it, any amount is a lifetime supply!!! :) :) :)
Mighty smart guy,ain't ya? ;D
In Albany, my best friend in residency, his mom called me fresh. diff. meaning than we had in Ks at the time. :) :) :) :) ;) :D
Or maybe not. :D :D
Quote from: Raider Bill on March 01, 2019, 08:44:46 AMI use a old style pressure cooker quite a bit I actually have 3. Been mulling over a insta pot.
I've always been a little scared of the ones you have to vent yourself. I blame the horrific pictures you can find on google when pressure cookers explode and your whole stove setup goes with it.
We have a regular old InstaPot, Pioneer Woman version because *naturally* it HAD to match my camper-kitchen decor :D
Michael has been making yogurt in there! He's trying to heal me with food which has been quite an adventure. COV19 destroyed my love of food and I've been living off yogurt, cottage cheese, fruits, veggies and nuts.
I wish instead of being turned against meat, onions and coffee the Good Lord could have made me opposed to Lil Debbies and junk food :/ but I digress...
My favorite things to make in the IP are--
Spaghetti Squash:
- gather up all your strength and cut length-wise (you'll have 2 canoes, as Mike says)
- drizzle with oil of choice (I use olive or avocado oil)
- sprinkle generously with salt and pepper
- prop standing up on the rack
- 20 minutes on max pressure
Falls right out and makes a great, filling meal. Sure beats an hour in the oven at 425, unless we need to heat the camper :)
Boston Butt, too... back when meat didn't make me want to hurl. I miss bacon and steak :(
A couple of pressure cooker mishaps .My dearly departed blew the weight off one which flew though the kitchen ceiling .They never did find it .
My grandfather married his second wife who was a great jelly maker ,She likewise blew the weight and painted the entire kitchen with purple from the wild grapes within .Took a good scrub down and two coats of paint to cover it up .Besides not being a fan of grits I also have jelly in that category .
:D My mom was a wizard with a pressure cooker, she could make a gourmet meal out of the toughest beef. We couldn't get enough of her beef stew.
Tammy and I had a grape wine explosion in our first little house, when the rubber glove I was using instead of a bubbler, blew off. Luckily the baby wasn't in there or we would have had to change his name to oompa loompa. We washed and painted with killzit and even after the 3rd coat of paint, the grPe sill bled through. Old lath and plaster.
Speaking of home made wine .Any number of ways have been experimented with over the years for a gas check valve .One most likely still used is a hose in a mason jar full of water for a bubbler .The most amusing I've ever heard of was a condom .Dang thing would blow up the size of a basketball .
I tried a few times with home vinting but gave it up for a lost cause .One thing I could never figure out .Dead of winter but where in the world did all those fruit flies come from ? ???
Al, I would assume the spermicide would give an off flavor! :o :o :o. :)
I started a batch of Gamay wine yesterday. I use a 12 gallon plastic barrel as my primary, then siphon into a secondary with a rubber bung having a bubbler type of air lock on it. They are dirt cheap and secure your batch from becoming bad via flies or bacteria. One 6 gallon jug is glass, my new one is plastic and similar to water jugs. They use two different sizes of bung but plastics much lighter. two jugs allows racking the wine for clarity. Clarified wine is better to drink and stores better too.
Seems odd to me that so many of the kif wine companies are based in Canada? Perhaps the AU/NZ/Euro grape juices are sourced "in family"?
My wife uses a pressure cooker mostly for a roast only. We do use a crock pot for a few things, not many. Limited counter space for cookers as shown but does seem like a good tool in the kitchen.
Brussel sprouts I always liked but now as they are available year-round unlike in my childhood when many fresh items were not, we and others eat them often. The best way to eat them IMO, of course is to stay with smaller sprouts, avoiding the big boys as they get less flavorful and more tough. The cooking that best enhances the flavor is to cut them into halves, stir fry in olive oil while carefully laying them on the cut face so as to brown them well. Far better than the boiled version of my childhood!!!, they don't take on that off-taste they can have when done this way.
Doc-you can be a nasty boy... :D I use crushed Camden tabs as my sterilizer against wild yeast, etc.. Potassium or sodium metabisulphate in common use by amateurs like me.
medical humor, that was the nicest comment that came to mind. :)
the plastic air locks are cheap as well.
Just to say I never used those over sized balloons for wine making ,just a bubbler .Now those pressure cookers .Years ago we used one in the altitudes of the rocky mountains in Colorado because the boiling point was so low it would take all day otherwise to get some of those roasts cooked .That plus on occasion a blue grouse which are some tough old birds if not used ,about like the sole of a work shoe tough .Dumbest bird I've ever seen .Kind of on the subject I'm just about to do a nice beef roast in a slow cooker .About 6 hours should do it nicely .
I have made mayhaw wine that was exceptional
I remember a friend of dads brewing beer in the basement, he capped one batch too soon. Apparently it sounded like an artillery barrage at 3 am, the missus put a stop to any further attempts. ;D
too much carbonating sugar! :) smiley_beertoast
My mother used to talk about home made root beer during the 40's on the farm .It had enough fizz it would blow the caps off or explode the bottle .Some of that so called "craft beer " is some nasty stuff they sell for premium prices .I for one don't know why they brag it up .Evidently they don't like beer .
I quit drinking beer several years ago.
Switched to ale.
Pleasing to my taste buds. 😋
Our explosion resulted from a latex ballon of some kind. I do know, itwernt a condom.
@Al_Smith (https://forestryforum.com/board/index.php?action=profile;u=2054) I take it then that like me, your idea of drinking a nice cold one has nothing to do with taking a gulp of turpentine😆.
Same here. I always say, take some water, some malted barley and perhaps other grains, add yeast and a little hops, and you end up with something very good, called.....beer!
Lots of micros are very adept at missing this ratio completely.
I also like coffee, chocolate, blueberries, uh...lots of flavors, but prefer beer to taste like beer, of all things.
I think that crafty stuff came along about the time local wineries took rise .Funny thing about the tavern laws in Ohio is unless I'm mistaken is they can only offer something considered to be classified as so called "craft " beers .Some are okay and some are hog slop . The wines are okay but I'm not a big consumer ,the ladies seem to be fond of them though .My my what a difference 50 years makes .They went from tea totaling stuck up prudes to wine experts in half a century .However at the same time developed into very classy ladies ,wine or no wine . :)
Quote from: doc henderson on March 09, 2022, 12:06:17 PM
medical humor, that was the nicest comment that came to mind. :)
the plastic air locks are cheap as well.
I have several, all plastic with rubber bungs.
Quote from: Al_Smith on March 10, 2022, 10:29:57 AM
I think that crafty stuff came along about the time local wineries took rise .Funny thing about the tavern laws in Ohio is unless I'm mistaken is they can only offer something considered to be classified as so called "craft " beers .Some are okay and some are hog slop . The wines are okay but I'm not a big consumer ,the ladies seem to be fond of them though .My my what a difference 50 years makes .They went from tea totaling stuck up prudes to wine experts in half a century .However at the same time developed into very classy ladies ,wine or no wine . :)
1970's is when hobby wine making took off in USA. I worked in supermarkets for some years back in the 60's. We sold lots of Blue Ribbon Malt by the can to old ladies who brewed at home was long before current craft beer frenzy. I have all the items to brew beer but stick with wine and buy Mexican store beer. Heart disease meds dictate that I not drink alcohol, so I cheat by a limit of one daily when hot enough for beer or beer/wine goes with the meal at hand. My Gamay kit wine is being augmented with a wine makers concentrated red grape juice bought in one liter bags. Makes kit wine more palatable.
I've made wine from actual fruits/grapes etc., never tasted Mayhaw wine. One of the best I ever made was from marionberries-a type of tame blackberry. Concord grape wine has an aftertaste that even large commercial wineries have a tough time getting rid of. The guys in IN do that one best-Taylos I think?
I have a White Zinfandel kit to make next and it will get 1/2 the grape concentrate from the freezer bag. OH has several of the main brewing/wine sellers. I only make wines with enough alcohol %^ to be storable over some years. Some wine makers I read online must be wineos? They make it all the time. 26 btl batches from 5-6 gallon kits!
Google to see how much wine the Puritans brought on the boat from Europe? If you guessed over 10,000 gallons you got it. They also brought 3 times as much beer as water on same boat. Tell that one in a bar...
Smart move, and it had everytging to do with the chance of not having potable water. The beer could be trusted
Same for most everyone back then at sea or backwoods folks. Cider served the same purpose, apple jack maybe even better? :D
I threw some dried MI cherries from Meijers into my Gamay wine ferment along with some dried cranberries from Walmart.
Experimentation on the fly.
Back to toilet repair-what fun it is... ::)
Rumor has it the Pilgrims stopped at Plymouth rock looking for a carry out because they ran out of beer .Of course there weren't any but they found some friendly locals that made their own beer .
Mother had one of them pressure cookers back in the 70's, early eighties. I've not seen it around for at least 30 years. Everyone had them back in the day here. I don't remember any kitchen incidents though. I remember my mother was real attentive using it, kept a watchful eye. We use a slow cooker here, for a roast of beef, the meat just falls away, you could eat it without teeth. And of course we cook baked beans and ribs. :)
pressure cooker was the microwave of the day.
Quote from: doc henderson on March 11, 2022, 10:51:34 AM
pressure cooker was the microwave of the day.
That's very true.
Now a story .A fellow from believe or not from Lima Ohio ,the nephew of Harlan Sanders of KFC fame started selling the franchises .Lee Cummings , Lee's famous recipe ,basically local then used a slightly different pressure broaster than Sanders which was originally made by an engineer at a local Westinghouse plant that did one whole chicken at a time .What they use these days I have no idea but I'm about certain it does more than just one chicken . .
My local pub has boasted chicken. Different seasoning of course but it's always juicy, crispy and tender.
Speaking of chicken,, anyone buy wings out lately? Market price around here. Around $16.95 for 10.
I think they are growing chickens with more than two wings .They are every where .Some marketing wizard started calling them as white meat .To me they have about as much appeal as necks or tails . I'm a chicken snob and only buy breasts in large packages like 8 to 10 pieces .One breast will feed two of us for a meal and those are less expensive than those skimpy little wings that are all bone .I do however buy several whole birds to set on a beer can on the gas grill a couple times a year .
raw?
12 pack here avg. CDN$11.77 (4.99/lb) , not split.
"Free From" stuff is CDN$6.49/lb
I never buy them in restaurants and very rarely in the grocery.
I do like to buy turkey breast only in the store, way less waste. And I don't want turkey for 4 months. :D
Quote from: Al_Smith on March 11, 2022, 01:51:56 PM
Now a story .A fellow from believe or not from Lima Ohio ,the nephew of Harlan Sanders of KFC fame started selling the franchises .Lee Cummings , Lee's famous recipe ,basically local then used a slightly different pressure broaster than Sanders which was originally made by an engineer at a local Westinghouse plant that did one whole chicken at a time .What they use these days I have no idea but I'm about certain it does more than just one chicken . .
A son of my wife's aunt who lives near Corydon, IN used to work in the factory near him in IN where they made the "pressure fryers" used by KFC and maybe others too. It's what I've always thought of as a unique way to cook? Is a pressure fryer and a broaster the same thing?
talking appliances-have you tried to buy them lately? Tough to find. Our range and fridge are both over 20 years old and we've been in the market for over a year. Lowes wants 100% down then you wait an unknown time.
Upward prices for wings has been in media talk for some years previous to covid. In the beginning it was purely supply/demand from popularity.
Pressure cookers have been around much longer than the 1970's! As for comparing to a microwave-the time factor compares but damned if I want a roast from a microwave-pressure cookers require some skill to avoid mushy food which slow cookers can avoid-like rice.
Broasting is deep frying under pressure.
Appliance prices are crazy.
I've been nursing a refrigerator hoping for things to come down.
As luck would have it I replaced two fridges in the last year and a half in addition to a water heater for my rental house .In addition to that the air conditioner for the rental plus and an entire HVAC unit for the house I live in .Needless to say I've laid out a lot moola because everything had risen sharply in price .All I can say is a dollar doesn't go as far as it used to .
Some say the pressure broaster was the brain child of Sanders and some say it was "Chicken Charlie Yowe
" of Lima . Which is true depends on who is telling the story but many places use an adaptation of that device these days .
Quote from: SwampDonkey on March 11, 2022, 10:13:02 AMWe use a slow cooker here, for a roast of beef, the meat just falls away, you could eat it without teeth. And of course we cook baked beans and ribs.
Slow cooker here too. Got a recipe for Pulled Pork that works great, pork roast just falls apart and mix in the sauce and onion. A whole chicken does great as well. No carving needed, it just falls apart.
I can see the attraction of a pressure cooker, because 1/2 hour under pressure (higher temps) cooks like 2 or 3 hours normal. But 8 hours in the slow cooker, pretty much anything is tender then.
As an aside, the tougher meats actually make a better stew as the gristle breaks down, and they arguably have more flavour. So if you are on a budget (or short of time), a cheap slow cooker lets you enjoy the less expensive cuts. Supermarket sells "gravy beef" and "stewing steak" cuts. They would be pretty chewy if you just grilled them, but slow (or pressure) cooked and they are great.
The thing that was a plus here with a slow cooker, you could leave it be and be gone working a few hours without worry, come home from the field or woods and your ready to eat supper. :)
Depends on what you have in the slow cooker .Say a nice roast with potatoes ,carrots etc .It might take 6 hours to get the roast tender but if you dump the veggies in for 6 you dip out mush .About 2 1/2 maybe 3 hours on them is better .I suppose some people like mush ,I don't .
Quote from: Ianab on March 11, 2022, 10:39:41 PM
Quote from: SwampDonkey on March 11, 2022, 10:13:02 AMWe use a slow cooker here, for a roast of beef, the meat just falls away, you could eat it without teeth. And of course we cook baked beans and ribs.
Slow cooker here too. Got a recipe for Pulled Pork that works great, pork roast just falls apart and mix in the sauce and onion. A whole chicken does great as well. No carving needed, it just falls apart.
I can see the attraction of a pressure cooker, because 1/2 hour under pressure (higher temps) cooks like 2 or 3 hours normal. But 8 hours in the slow cooker, pretty much anything is tender then.
As an aside, the tougher meats actually make a better stew as the gristle breaks down, and they arguably have more flavour. So if you are on a budget (or short of time), a cheap slow cooker lets you enjoy the less expensive cuts. Supermarket sells "gravy beef" and "stewing steak" cuts. They would be pretty chewy if you just grilled them, but slow (or pressure) cooked and they are great.
My version of pulled pork begins with a dry rub, then grilled over charcoal with a bit of real wood for smoke, then I wrap in alu foil and slow bake in a slow oven. I then "pull the meat", eliminate gristle, globs of fat, etc., and bag in zip locks to freeze. it melts in your mouth done this way. I add no BBQ sauce until the day we eat some which means a small skillet and saute'ed a bit with sauce. I buy mark down Walmart meat and freeze until enough to fill the grill/smoker.
Popularity seems to have raised the prices for meat such as flank, even before covid hit. I would not call lean, tough meat, necessarily flavorful? Our form of stew meat is less than the typical chopped up small squares version-we buy a nice chuck roast on sale then cut it up to freeze for later use.
Quote from: Al_Smith on March 12, 2022, 10:03:55 AM
Depends on what you have in the slow cooker .Say a nice roast with potatoes ,carrots etc .It might take 6 hours to get the roast tender but if you dump the veggies in for 6 you dip out mush .About 2 1/2 maybe 3 hours on them is better .I suppose some people like mush ,I don't .
Based on that cut of meat (roast), time factors and proper cooking of meat and veggies I'm turning my page back to the pressure cooker.
It's also used in stages-browning the meat, cooking until tender, veggies added or done with meat or home-made noodles, etc..
Al is correct on slow cookers which excel at specific recipes, not all. We use a rice cooker for rice.
I use my slow cooker (crock pot) a couple times a week.
Most all my soups and tomato sauce is made in them, my grass fed roasts too.
For me they are a safe heat source I don't have to worry about burning.
Today we brought these home and split them up 12 to a bag. Almost. 79 naked wings. And 44 breaded. For the freezer.
(https://forestryforum.com/gallery/albums/userpics/10001/20220312_133702.jpg?easyrotate_cache=1647130122)
$2.99 lb for wings,
Crazy world
I can make them pay by not going to the bar to get my fix. :)
They used to almost give away chicken wings and from my perspective they still should . I mean what do you get besides a couple of bones with a bunch of skin and very little meat ? Then again if you like skin and bones they might appeal to some .As for myself I'll stick with the big giants breasts they sell in large packages .No skin ,very little fat just a nice piece of white meat chicken . Fried in a cast iron skillet well seasoned .Feed the fat to the cat and chow down on the meat . ;D
Quote from: Raider Bill on March 11, 2022, 04:18:44 PM
My local pub has boasted chicken. Different seasoning of course but it's always juicy, crispy and tender.
Speaking of chicken,, anyone buy wings out lately? Market price around here. Around $16.95 for 10.
Ours got to be up that high, too! I'll be danged if I'm spending that kind of money on some chicken wings.
Thankfully, I can't eat chicken wings right now. A lovely, lasting side effect of Covid 😭 most meats I try to eat taste like rot
We quit buying them out.
St Pats day the local super market wanted $14.99 lb for corned beef brisket which I do in a old fashioned PC.
$28.99 lb for veal.
Crazy!
Being on government pension I am very selective when it comes to grocery purchases. Besides, I can't cook worth a DanG so keep it simple. ;D My crock pot is a life saver, chuck a stewing chicken or pot roast in it after breakfast, add carrots, spuds and onions mid afternoon and I eat for two days. Not elegant but works for me.