retromania
Well-known member
It all sounds great!!!
Storm Night... What do you do ???
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Can I bring wine? White or red? Both!
It all looks wonderful, what's for dessert??
It all looks wonderful, what's for dessert??
toploader55
Well-known member
Will Bake Later Today
Last Night during the "crescendo".
Last Night during the "crescendo".
toploader55
Well-known member
Yes Eugene...
I did make Mass Quantity of each.
I like to freeze them in ziplocks flat. Once frozen they stack up neatly.
I also like to have a little Back up in the freezer and like to give some to friends that either have a cold or just a treat.
I did make Mass Quantity of each.
I like to freeze them in ziplocks flat. Once frozen they stack up neatly.
I also like to have a little Back up in the freezer and like to give some to friends that either have a cold or just a treat.
andyelectrolux
Well-known member
Eddie,
That would be great! Lets make it happen. I work in Hyannis as well, so I'm not far at all. Its still coming down out here. The tea is on, candles are lit, and I'm ready for round 2 in the kitchen.
That would be great! Lets make it happen. I work in Hyannis as well, so I'm not far at all. Its still coming down out here. The tea is on, candles are lit, and I'm ready for round 2 in the kitchen.
Whenever we have stew it never gets a chance to be frozen since I've usually ate it all by the end of the 2nd day. It's always better the 2nd day 
I've never thought of popping frozen meats right into the pressure cooker. I'll have to try that sometime.
I've never thought of popping frozen meats right into the pressure cooker. I'll have to try that sometime.
toploader55
Well-known member
Tuna Noodle !!!
Or Tuna Wiggle or Noodle Doodle.
When I make that, I have to have Green Peas and Crushed up Potato Chip Topping.
Hmmmm... I'll have to make that one soon.
Thanks for the Great Idea.
Or Tuna Wiggle or Noodle Doodle.
When I make that, I have to have Green Peas and Crushed up Potato Chip Topping.
Hmmmm... I'll have to make that one soon.
Thanks for the Great Idea.
That Chicken Stew
. . . looks like something I'd really enjoy. Did you make it in the pressure cooker or just use the pot?
Seeing and reading about all of this comfort food makes me hungry for popovers. My friend who creates ceramic art also makes practical pieces, like popover pans. I've been wanting one for a long time but they're not cheap -- even at a reduced price for friends. She told me just recently that she had made one as a gift for me, but it was lost in a kiln mishap.
On New Year's Eve she brought me one as a sort of placeholder. The top surface is warped so it's not an item she could sell. She attaches a laminated "no fail" recipe to every pan. A couple of days later I tried my first batch, and I'm finding them addictive. I'm still hoping to get another pan, but right now it's fine because it limits me and Dave to only two each.
. . . looks like something I'd really enjoy. Did you make it in the pressure cooker or just use the pot?
Seeing and reading about all of this comfort food makes me hungry for popovers. My friend who creates ceramic art also makes practical pieces, like popover pans. I've been wanting one for a long time but they're not cheap -- even at a reduced price for friends. She told me just recently that she had made one as a gift for me, but it was lost in a kiln mishap.
On New Year's Eve she brought me one as a sort of placeholder. The top surface is warped so it's not an item she could sell. She attaches a laminated "no fail" recipe to every pan. A couple of days later I tried my first batch, and I'm finding them addictive. I'm still hoping to get another pan, but right now it's fine because it limits me and Dave to only two each.
toploader55
Well-known member
Hi Ralph
I just used the Pot.
You could never pressure that amount of volumn. I shudder at the thought of that amount coming up to pressure.
"Thar she Blows" comes to mind.
I just used the Pot.
You could never pressure that amount of volumn. I shudder at the thought of that amount coming up to pressure.
"Thar she Blows" comes to mind.
I coulda had a V8
Of course Eddie. Chalk it up to a 55+ moment.
Thar she blows indeed!
Of course Eddie. Chalk it up to a 55+ moment.
Thar she blows indeed!
toploader55
Well-known member
Sorry Ralph...
I'm there too on the 55+ moments, hours, days, weeks...
Of course I know that you Knew that you know but didn't say you knew that I told you
I'm there too on the 55+ moments, hours, days, weeks...
Of course I know that you Knew that you know but didn't say you knew that I told you
polkanut
Well-known member
We've got WI goulash and homemade chicken dumpling soup in the fridge to help fend off this latest cold spell.
whirlcool
Well-known member
I always thought if you are cooking meat in a pressure cooker you defrost it first so you can brown it before pressurizing it. I was told that the browning is where all the flavor comes from. If you put it in there frozen, how does it taste?
58limited
Well-known member
Storm night down here usually means thunderstorms, but every decade or so we get an ice storm. I generally try to have meals prepared ahead of time so I can spend the time kicked back in front of the fireplace, sipping some wine, and reading.
I think the general rule is to thaw meat first regardless of method used to cook it. Frozen burger patties are one exception that comes to mind. All cooking times I'm familiar with for pressure cooking assume meat is not frozen.
I can't imagine not browning or searing meat before brazing, slow, or pressure cooking.
I can't imagine not browning or searing meat before brazing, slow, or pressure cooking.
The frozen meat in the pressure cooker was only because I was hungry and lazy. Never did it that way before. Though for cabbage soup we never browned the meat, might be a good step, but in the PC it gets very tender and the flavour goes into the liquid. From frozen it took double the time though.
WI Goulash??
Ralph, that popover pan looks very nice, I'll bet the ceramic bakes very nicely. I have never tried them but my sister in Denver has "perfected" her technique and makes them rather often.
Ralph, that popover pan looks very nice, I'll bet the ceramic bakes very nicely. I have never tried them but my sister in Denver has "perfected" her technique and makes them rather often.
"Well into a few "Spirits".
That's sounds like a very good way of dealing with the cold Eddie. I wouldn't do snow angels in these temps either - you'd get stuck to the ground until the spring thaw sets in, not a comfy thought even with a bottle of Vodka or Schnapps to keep you company.
Have the 15 feet of snow materialized yet? I love fluffy snow pics. They make me think of white sandy beaches and coconuts.
That's sounds like a very good way of dealing with the cold Eddie. I wouldn't do snow angels in these temps either - you'd get stuck to the ground until the spring thaw sets in, not a comfy thought even with a bottle of Vodka or Schnapps to keep you company.
Have the 15 feet of snow materialized yet? I love fluffy snow pics. They make me think of white sandy beaches and coconuts.
I made onion soup tonight.
Not that, but the old style cream of onion soup, and it came out well, if I say so myself.
6 to 8 medium potatoes (used Russet Burbank Idahos, for that is what I have.) in chicken broth (Better Than Boullion brand). Cook, covered until very tender. (6 quart Farberware dutch oven.)
Meanwhile, peel and slice 2 pounds more or less (a generous amount, anyway-) of standard brown/yellow onions. In separate fry pan, melt a nice glob of REAL butter, and when it is melted and hot, add the onions. Lower the heat, and stir every 10 or 15 minutes, or so. Onions should be nicely browned on at least one side, and very tender.
When potatoes are very soft, taste the broth, and cook it down separately, if necessary.
Add onions to potatoes and broth. Puree with stick blender.
Lawrence/Maytagbear
Not that, but the old style cream of onion soup, and it came out well, if I say so myself.
6 to 8 medium potatoes (used Russet Burbank Idahos, for that is what I have.) in chicken broth (Better Than Boullion brand). Cook, covered until very tender. (6 quart Farberware dutch oven.)
Meanwhile, peel and slice 2 pounds more or less (a generous amount, anyway-) of standard brown/yellow onions. In separate fry pan, melt a nice glob of REAL butter, and when it is melted and hot, add the onions. Lower the heat, and stir every 10 or 15 minutes, or so. Onions should be nicely browned on at least one side, and very tender.
When potatoes are very soft, taste the broth, and cook it down separately, if necessary.
Add onions to potatoes and broth. Puree with stick blender.
Lawrence/Maytagbear
