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Author Topic: So I gave in and bought an "Instant Pot"(1) to see what the fuss is about  (Read 6578 times)
Mike Irwin
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« Reply #25 on: November 15, 2019, 01:00:09 PM »

You keep up that slap talk and we may just come over there Frenchy... 🤣

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charby
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« Reply #26 on: November 15, 2019, 01:03:52 PM »

You keep up that slap talk and we may just come over there Frenchy... 🤣

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Mike Irwin
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« Reply #27 on: November 17, 2019, 04:02:53 AM »

What a tiny, paltry, trifling tenderloin sandwich.

Christ, that would barely feed a toddler...

I had one of those last time I was out in Cedar Rapids. My friends took me to a local place. I'd never heard of the Iowa version of the tenderloin sammich.

I ordered the large. I should have paid attention to my friends -- they ordered the small to split between them...

What I got was a Clara Peller reverse sandwich...

"WHERE'S THE BUN?"

Damned thing was slopping off the dinner plate.

I cut it in half immediately, boxed half, and still could barely finish the half I didn't box. And that was when I was at my heaviest...
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Ron
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« Reply #28 on: December 18, 2019, 10:51:01 AM »

How many quarts did you guys go with?

These things come in a bunch of different sizes.
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MillCreek
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« Reply #29 on: December 18, 2019, 11:11:14 AM »

^^^We went with an eight quart.  Easier to cook small amounts in a big pot than large amounts in a small pot.
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MillCreek
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Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
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Ron
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« Reply #30 on: February 02, 2020, 08:14:53 AM »

So I picked one up as it makes big meals quickly.

So far my favorite has been the ribs I cooked.

I used my regular rub and steamed them with a water and apple cider vinegar mix.

Finished them by slathering them with sauce and carmelizing in the broiler.

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Silver Bullet
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« Reply #31 on: February 02, 2020, 08:40:26 AM »

You're cooking ribs without smoking the meat?  What is that called, exactly, and don't say barbecue.   Huh?
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« Reply #32 on: February 02, 2020, 09:39:57 AM »

You're cooking ribs without smoking the meat?  What is that called, exactly, and don't say barbecue.   Huh?
Huh?
Potted meat?
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Ron
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« Reply #33 on: February 02, 2020, 09:59:11 AM »

You're cooking ribs without smoking the meat?  What is that called, exactly, and don't say barbecue.   Huh?

Actually I forgot, also 1/2 a teaspoon of liquid smoke is in the steam solution.

My normal routine is to wrap the rubbed ribs in foil and slow cook in the oven all day, which is for all practical purposes steaming them in their own moisture.

I've "inherited" a smoker but haven't attempted to use it yet.
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« Reply #34 on: February 02, 2020, 06:04:05 PM »

Quote
Actually I forgot, also 1/2 a teaspoon of liquid smoke is in the steam solution.

 grin  Okay, then, I stand corrected!
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RocketMan
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« Reply #35 on: August 28, 2020, 08:07:54 PM »

We had an eight quart hot pot that died last week.  The heating element opened at some point before our second canning run of the day.
We bought a Ninja eight quart hot pot/air fryer from Target online to replace it. (I still get my employee discount as a retired employee.)
It makes great fried chicken.  That's all we've done with it so far, but we'll be canning more green beans and some salsa shortly.
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