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Post by Rich on Feb 2, 2008 17:04:20 GMT -6
Now I'm dangerous in the kitchen.. I keep on making up recipes, based on other recipes.. So far, everything has come out edible.. Some better than others.
Anybody good with these things, or know of a good pressure cooker recipe? This is fun! ;D
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Post by johnnyqb on Feb 2, 2008 21:12:02 GMT -6
just don't get innit.
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Post by Rich on Feb 2, 2008 21:15:20 GMT -6
LOL.. Words of wisdom...
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Post by Rich on Feb 2, 2008 21:17:21 GMT -6
I cooked a big ol' hunk of beef in there today, did my own thing, and it was awesome! I can barely move...
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Post by jeremym19 on Feb 4, 2008 13:43:58 GMT -6
I cooked a big ol' hunk of beef in there today, did my own thing, and it was awesome! I can barely move... Eating myself into a coma is one of my hobbies but the only things I can cook well are spaghetti and mac & cheese ;D
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Post by Rich on Feb 5, 2008 14:40:38 GMT -6
Yup, food coma is a popular state over here, too. I'll try to remember what I did.. I just finished the leftovers, and now I don't want to go teach.. need a nap.. no. I'm going to go vote while I have a few minutes. BRB.
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Post by Rich on Feb 6, 2008 15:05:04 GMT -6
You need: 1 can (14.5 oz) diced tomatoes 1 can water (just use the tomato can) 1 package dry onion soup mix 2 cloves fresh garlic, minced 1 medium onion, chopped fresh ground black pepper 3 or 4 tbsp. olive oil 3-4 lb. beef roast couple tablespoons flour (for thickening the sauce) Cut the beef roast into quarters. Preheat the pressure cooker with the oil, then brown the meat on all sides in the P.C., remove and set aside Insert the inside bottom rack, and place the browned pieces in the P.C. Grind black pepper onto the meat (I like lots) Add all the ingredients, bring to high pressure, then reduce heat to a nice, even boil. You'll see the pressure weight spinning and turning from the steam Let it roll like that for about 45 minutes, remove from heat, and let pressure dissipate on its own. (about 20 minutes). Remove cooked meat, set aside. Remove bottom rack. Heat the contents of the pan to slow rolling boil. Make a simple paste with cold tap water and flour in a coffee cup (or similar), and gradually add to the boiling liquid, stirring constantly. When the sauce reaches a nice consistency, let stand on the stove while you cut the meat as thin as possible (against the grain) Transfer sliced meat into the sauce. Serve with rice or egg noodles. Prepare for food coma. This is my experimental recipe from above, and it was unbelievable...
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Post by Rich on Feb 9, 2008 16:06:26 GMT -6
The smell is incredible.. I sure hope they're edible.. In Guatemala they serve black beans from dawn 'til dawn. Every meal I had included black beans. They kinda grow on ya. I started out with a small spoonful in the beginning, and by the time I had to leave I was wolfing them at every meal.. So- I figured it was time for some at home. Of course, I have never made them before. I called my daughter (excellent cook), asked my wife (another excellent cook), My son Matt looked on the 'net, as I did as well. There are as many ways to cook these things as there are beans in a 1 lb. bag.. Sheesh. So my wife started them and abandoned me, Matt doesn't know about these either- since we didn't follow his recipe from the 'net. So I'm carrying the ball- maybe right out the window- and flying by the seat of my pants. I tried Jess, who was helpful, but she has quite a different approach. She slow cooks the beans all day, and uses different ingredients. She learned from her husband's grandma who is Guatemalan (also a great cook). Since I had already cut up onions and garlic, and am using a pressure cooker, the rules have changed substantially. I guess I'm on my own, but one thing is certain. This batch sure smells great! I'm sitting here typing and salivating.. Oops.. time to go turn the heat down...
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Post by Rich on Feb 9, 2008 18:22:56 GMT -6
OMG..... We punted. It was a ton of work. Without question, some of the best black beans I have ever eaten.. I ate double what I intended. Plus, they are healthy food! Yowsa.. On top of it, Matthew made "Better than Sex" cake today. (Not quite as healthy, but too bad...) Time to brew a fresh pot of Sumatra coffee- it helps ward off food comas.
Here it is, Elizabeth.. This is the big one... I'm comin' to join you, Honey........
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martyb1
Hopelessly Hooked
Can I make a guitar out of that?
Posts: 108
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Post by martyb1 on Feb 9, 2008 18:37:17 GMT -6
[glow=red,2,300] OMG..... We punted. It was a ton of work. Without question, some of the best black beans I have ever eaten.. I ate double what I intended. [/glow] Hope your working alone tonight
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Post by Rich on Feb 9, 2008 18:54:01 GMT -6
LOL.. I'm afraid to light the stove now..
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Post by Rich on Feb 14, 2008 6:45:24 GMT -6
Well, I'm at it again... More black beans. I started them last night, and have had them on the stove for 30 minutes already this morning.. Boy, they smell good... I changed my recipe a little this time,and will type out the one we like better.. Last time the batch lasted two days. I think I'll bring some to my friend at the music store around lunchtime.... She has never had these. Mmmmmmmmmmm...
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martyb1
Hopelessly Hooked
Can I make a guitar out of that?
Posts: 108
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Post by martyb1 on Feb 14, 2008 6:50:48 GMT -6
Beans Breakfast of Champions
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Post by Rich on Feb 14, 2008 7:28:19 GMT -6
Beans Breakfast of Champions You know the importance of gas... ;D I'm letting them cool now, next stop is the food processor, then refry them in golden browned onion and EV olive oil.. Gotta make a pretty good sized batch, it's lots of work. At least one pound of dry beans, or it isn't worth the effort.
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martyb1
Hopelessly Hooked
Can I make a guitar out of that?
Posts: 108
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Post by martyb1 on Feb 14, 2008 17:30:19 GMT -6
Well,how were they? Or are you to full to type
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