01-05-2018, 08:29 PM | #406 |
Wizard
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Funny, I hear a lot about this item. I really want one. It seems to be the thing everyone wants
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01-06-2018, 01:29 AM | #407 |
Treasure Seeker
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Oh no! I don't remove the ring on mine but every so often. It doesn't seem to get dirty much. I just wash the entire lid and wipe dry.
Sent from my XT1528 |
01-06-2018, 02:37 AM | #408 | |
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Quote:
I have not yet had the gumption to try my pasta sauce (Italian, meat) in the IP, because like you, I feel that the flavors and spices need the long low simmer time; I typically cook my sauce for 6-8 hours on the stovetop. But I've been quite surprised at the depth of the flavor in some dishes where I didn't expect it--Stew, Stroganoff and the like. I had thought that if I used the thing for stew, I'd get viable meat, but that the potatoes would be mush, ditto the veggies, and I'd get no complexity of flavor--but that's simply not what happened. Potatoes were fine and the depth of the flavors was great. I've considered making my sauce in the IP, but I confess that on "sauce day," for me, part of the pleasure is the making of it; the simmering; the smells in the house, the disastrously-sprinkled and splattered stove, etc. It's all much of a thing, "sauce day," so I haven't quite considered "just" using an IP to try to make it. (PLUS, I like to really MAKE SAUCE, and lots of it, when I do, b/c I freeze a bunch. The IP only makes, what, 6qts? That's not a ton of sauce.) Chili? Another confession--I LOVE the Carroll Shelby's spice packet, and we use that mix all the time. It's the only boxed/mix food we use, of any kind, because we tasted it someplace nearly 40 years ago, loved it, and you know the saying--if it ain't broke...so I'll use that with a crockpot, or if I have time, a long/slow stovetop, too, but I see no reason that wouldn't work well in an IP, either. You'd get very nice, tenderized meat, and the beans are pre-cooked, anyway, so..why not? Hitch |
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01-06-2018, 11:29 AM | #409 |
Just a Yellow Smiley.
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01-06-2018, 11:43 AM | #410 | |
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Quote:
As far as beans--you said yourself you hadn't tried making chili in a crockpot, right? You should. (n.b.: making first-stage ribs in a crocker is also an easy way to "falling-off-the-bone" ribs. Cook them in the crockpot first; then slather them with sauce and either run them under the broiler or on the grill. Presto, instant (ish) tender ribs.) Hitch |
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01-06-2018, 11:48 AM | #411 |
o saeclum infacetum
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01-06-2018, 12:01 PM | #412 |
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01-06-2018, 12:10 PM | #413 |
monkey on the fringe
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Chili comes from a can
Nuke it for 1.5 minutes, stir, add some shredded cheese, nuke for 30 seconds, add some chopped onion, eat. Y'all are doing it wrong |
01-06-2018, 12:32 PM | #414 | |
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There is no food, that I know of, that's edible from a can. Some soups, perhaps, maybe, but food? NO. Hitch |
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01-06-2018, 02:24 PM | #415 |
Grand Sorcerer
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01-06-2018, 02:28 PM | #416 |
Grand Sorcerer
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Beans are a separate dish. Very separate. Different seasoning. (And go well refried.) I use Fiesta Pinto bean seasoning, myself. (None of the expert ladies at making beans would part with their recipes. . . )
They also do well in a crock pot. |
01-06-2018, 02:50 PM | #417 | |
monkey on the fringe
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Lots of good food comes in cans - chili, tamales, beans, black-eyed peas, soup, tuna, etc. I'll settle for yarn |
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01-06-2018, 02:50 PM | #418 | |
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LOL, good point. Chili from a can? Say nay, sir, say nay!
Quote:
I've never heard of Fiesta seasoning--is that one of those jarred things? The fajita seasoning? Is that what you use? I'm always open to new things... Hitch |
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01-06-2018, 02:51 PM | #419 |
Wizard
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Is there an instant pot recipe where you do not need to cook the veges and meat first? yes I am that lazy.
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01-06-2018, 03:07 PM | #420 |
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