Here is my 'quickie' creation for our Potluck luncheon tomorrow...
Trinity/MirepoixQuadrepoix: (yes, I used a blender)
(http://lh5.ggpht.com/_CbvAIVzmFFM/Swx3UIWkIfI/AAAAAAABAmA/WcL2aP1NtoY/s720/DSC00161.JPG)
Rinsed/soaking beans:
(http://lh5.ggpht.com/_CbvAIVzmFFM/Swx3XXxnFFI/AAAAAAABAmI/CERZXXPFOzQ/s720/DSC00162.JPG)
Into the pressure cooker:
(http://lh3.ggpht.com/_CbvAIVzmFFM/Swx3aHtG_0I/AAAAAAABAmQ/TscozhB8ul8/s720/DSC00163.JPG)
Low sodium beef broth:
(http://lh6.ggpht.com/_CbvAIVzmFFM/Swx3dBnBpYI/AAAAAAABAmY/I9Bi8LBf3wM/s720/DSC00164.JPG)
Rotel tomatoes, plus two cans of water:
(http://lh5.ggpht.com/_CbvAIVzmFFM/Swx3f5zBFkI/AAAAAAABAmg/uiruV3Azhqk/s720/DSC00165.JPG)
Added a heavy shot of curry and smoked blk pepper (but no salt!) - then lid on, pressure up, let er rip for 18 minutes.
Stay tuned..
Times up. Pull plug and let pressure come down naturally..
(and fix some sammies for dinner)
I've got the Trinity/MirepoixQuadrepoix in the crock pot now staying hot. I added some smoked salt/pepper to it, along with some Garlic/Herb Mrs Dash I picked up at the store. It is pungent now!
Stay tuned.
[edit]
It doesn't look like it's doing much of anything, but there is some serious noise/smells coming out of these guys..
(http://lh5.ggpht.com/_CbvAIVzmFFM/Swx_fAPIs9I/AAAAAAABAno/sjeMg0Alizc/s720/DSC00168.JPG)
So is it Trinity or Mirepoix? Bell pepper or carrots (looks like carrots but what do I know)? Or both? (Quadrepoix??)
Quote from: Ka Honu on November 24, 2009, 04:51:53 PM
So is it Trinity or Mirepoix? Bell pepper or carrots (looks like carrots but what do I know)? Or both? (Quadrepoix??)
Carrots/Roasted red bell Pepper/Celery
Hmm.. I guess it is a b*stard hybrid Mirepoix, as I'm adding the onions in separately.
Not sure what the French term for that would be... Quadrepoix works for now.
Thanks for catching me on that.
Henceforth to be known as "Squirtthepoix."
Pressure is down, lid off.
Beans are probably 2/3rds cooked by this time:
(http://lh5.ggpht.com/_CbvAIVzmFFM/SwyD8oiCn3I/AAAAAAABAoI/hyKSFI9RmNo/s720/DSC00169.JPG)
We'll do a rough (and I mean 'rough') chop of the Quad in Quadrepoix and dump it in.
(http://lh6.ggpht.com/_CbvAIVzmFFM/SwyD-5LK1QI/AAAAAAABAoQ/pHscO4_1P2g/s720/DSC00170.JPG)
Don't worry, it will all but disintegrate during the next 7 minutes of pressure.
Lid on, pressure up.
Stay tuned.
Microwaving popcorn as we speak.
Quote from: Ka Honu on November 24, 2009, 05:06:10 PM
Henceforth to be known as "Squirtthepoix."
I like it...
I'm sure I've managed to anger the Chili purists here, why not the classical trained French chefs and Cajun natives as well!
7 minutes are up. Pull the plug and let the pressure come down naturally. The magma hot liquid level in the PC is scary high at this point, so don't rush things and risk burning yourself (or risk making a catastrophic mess in the kitchen).
Been there, Done that, Bribed the cleaning lady to "make it look like it never happened".
The beans should be all but cooked now... Will test them in a while, then carefully dump the PC pot into the crock pot and stir in a ton o' pork.
Stay tuned.
gotta love them pressure cookers :)
Lid off. Beans are done now.
(http://lh6.ggpht.com/_CbvAIVzmFFM/SwyMYNRxGBI/AAAAAAABAo8/JSq7HkSURBE/s720/DSC00178.JPG)
I tested a kidney bean and a black bean, and they are "al dente", but that is good enough.
Crock pot mode for a while, then we'll dump it into the big Crock and add the pork.
(http://lh4.ggpht.com/_CbvAIVzmFFM/SwyMbP1bWzI/AAAAAAABApE/ww58eRTgyXk/s720/DSC00179.JPG)
Stay tuned..
Quote from: deb415611 on November 24, 2009, 05:42:22 PMgotta love them pressure cookers
Almost makes me wish I wasn't afraid of them (and had room in the kitchen for any more gadgets tools). Too many horror stories when I was a kid, I guess (and yes, they had pressure cookers in those days but they were the ones with the round tinker toy thingie on top).
I tried to do this 'in real time', but life got in the way..
Squirtthepoix, standing by:
(http://lh6.ggpht.com/_CbvAIVzmFFM/Swyb2A-BdXI/AAAAAAABAp4/JsviRsSP3q0/s800/DSC00171.JPG)
15 Bean mixture:
(http://lh5.ggpht.com/_CbvAIVzmFFM/Swyb4sa6JrI/AAAAAAABAqA/dXDFbUZXd14/s800/DSC00172.JPG)
Roughly 2 lbs of pulled pork added:
(http://lh5.ggpht.com/_CbvAIVzmFFM/SwycAoaWp1I/AAAAAAABAqI/O4MGjBX7ksI/s800/DSC00177.JPG)
All stirred together, and cooling down on the stove now...
Did you taste it? Looks good.
Quote from: Ka Honu on November 24, 2009, 06:13:57 PM
Quote from: deb415611 on November 24, 2009, 05:42:22 PMgotta love them pressure cookers
Almost makes me wish I wasn't afraid of them (and had room in the kitchen for any more gadgets tools). Too many horror stories when I was a kid, I guess (and yes, they had pressure cookers in those days but they were the ones with the round tinker toy thingie on top).
Don't fear the pressure cooker KH, they are our friends now :D I have used electric and stovetop (old & new) and they are awesome. Check out the electric ones, like the one squirt is using, they are easy and produce some good food.
6:35AM... (and fortunately, no deer on the highway to dislodge the contents)
(http://lh6.ggpht.com/_CbvAIVzmFFM/Sw0ljDa0ByI/AAAAAAABAqQ/yY7vQ5Wf4RY/s720/photo.jpeg)
The smoke in the pork/salt/pepper is really coming out of it now.. I did bring in a bottle of V8 to thin it out a bit, if necessary.
CRG, I had a quite few tastes last night... Good stuff!
Quote from: deb415611 on November 25, 2009, 04:14:56 AM
Quote from: Ka Honu on November 24, 2009, 06:13:57 PM
Quote from: deb415611 on November 24, 2009, 05:42:22 PMgotta love them pressure cookers
Almost makes me wish I wasn't afraid of them (and had room in the kitchen for any more gadgets tools). Too many horror stories when I was a kid, I guess (and yes, they had pressure cookers in those days but they were the ones with the round tinker toy thingie on top).
Don't fear the pressure cooker KH, they are our friends now :D I have used electric and stovetop (old & new) and they are awesome. Check out the electric ones, like the one squirt is using, they are easy and produce some good food.
Ditto. This thing is extremely safe, and easy to use. You'd need a blow torch to get the lid off when it is under pressure, as it has a series of locking mechanisms to keep the magma inside.
It can also double as a crockpot in 'keep warm' mode. In fact, that's how I usually heat up my bags of pulled pork/brisket. I put them in the PC w/ hot water and the rice steamer lid..
Quote from: deb415611 on November 24, 2009, 05:42:22 PM
gotta love them pressure cookers :)
The MIL got me this one for Christmas a few years ago...
I figured it would sit collecting dust, but I use it all the time. I even ordered an extra insert for it. The pot comes out and has a tupperware-ish lid that snaps on - so it goes right in the fridge. What kind do you have?
I had an old stove top one like KH was referring too, but I ended up throwing away the lid and cutting the handle off of it - it's just a big stock pot now.. It was impossible to control the temperature/pressure in that one.
Quote from: squirtthecat on November 25, 2009, 05:37:52 AM
Quote from: deb415611 on November 24, 2009, 05:42:22 PM
gotta love them pressure cookers :)
The MIL got me this one for Christmas a few years ago...
I figured it would sit collecting dust, but I use it all the time. I even ordered an extra insert for it. The pot comes out and has a tupperware-ish lid that snaps on - so it goes right in the fridge. What kind do you have?
I had an old stove top one like KH was referring too, but I ended up throwing away the lid and cutting the handle off of it - it's just a big stock pot now.. It was impossible to control the temperature/pressure in that one.
I think it was a Deni, it died about a year ago and i haven't replaced yet. I think it's going on the christmas list because I have missed it but I don't think I"ll go with a Deni again.
Quote from: deb415611 on November 25, 2009, 06:05:33 AM
I think it was a Deni, it died about a year ago and i haven't replaced yet. I think it's going on the christmas list because I have missed it but I don't think I"ll go with a Deni again.
Mine is a 'Wolfgang Puck' - which means who knows actually made it. They had them for 99 bucks on Overstock.com for a while.. I should have grabbed another for spare parts.
So you can cook a pot of beans in like 30 minutes?
Quote from: classicrockgriller on November 25, 2009, 07:20:04 AM
So you can cook a pot of beans in like 30 minutes?
Yep. It takes a little time to come up to pressure (and safely release pressure), but I was posting those pics in pretty much real time..
The smaller beans cook quicker, but the big kidney beans take the longest, so I split the difference.
Might have to check one out.
So what else do you Turbo cook in that thing?
Quote from: classicrockgriller on November 25, 2009, 07:36:21 AM
Might have to check one out.
So what else do you Turbo cook in that thing?
Mostly beans, rice, vegetables.
I throw small red potatoes and half a bag of baby carrots in it (w/ some chicken stock) and they turn out great in about 10 minutes or so of pressure. We do that probably once a week.
They have recipes for "30 minute pot roasts", but it was pretty awful. Same for the '15 minute ribs'. Ick.
So, no more beef/pork in the PC. Although... I did a corned beef brisket flat in it, and it was actually pretty good.
If I need some cooked chicken in a hurry, I will throw some frozen breasts in it. They come out Ok, if not a bit albino-ish ugly.
thanks for the info squirt .... What time is lunch?
Quote from: classicrockgriller on November 25, 2009, 07:49:30 AM
thanks for the info squirt .... What time is lunch?
Any time! People start grazing for breakfast... I should get a picture of the room - there must be a quarter of a million calories in there.
Quote from: squirtthecat on November 25, 2009, 07:51:54 AM
Quote from: classicrockgriller on November 25, 2009, 07:49:30 AM
thanks for the info squirt .... What time is lunch?
Any time! People start grazing for breakfast... I should get a picture of the room - there must be a quarter of a million calories in there.
How many zero's is that?
Bet it smells good.
Quote from: classicrockgriller on November 25, 2009, 07:57:57 AM
Bet it smells good.
It did... Chili was gone by 1:30.
Another guy always does a Brisket in his propane powered smoke rig, but it died on him late last night. He said he's got a killer rub recipe he uses for Brisket, will try to drag it out of him..
"Bribed the cleaning lady"... Huh?
I know your cleaning lady.
You sure you weren't just throwing money at her while you were beggin' for your life...????
I looked at wally world today and they no got.
Quote from: classicrockgriller on November 25, 2009, 05:47:51 PM
I looked at wally world today and they no got.
The cookers?
Mine was from HSN, and was briefly on Overstock.com before they sold out. Deb had a fancy fancy one (a Deni), but it eventually died on her.
Not sure of a good, reliable model to recommend. ???
I wouldn't get a stove top one, they are a bear to control the temps/pressure..
Was that a lesson for Grasshopper?...
Quote from: hal4uk on November 25, 2009, 06:00:33 PM
Was that a lesson for Grasshopper?...
I have a lot of 'lesson learned' experiences... Some physical/painful/embarrassing/culinary/financial. ;)
Where are you?? South of the O-hi-o yet? Go help KyNola put that 225 pound monster together, you've got an Engineering degree!
Still in Springpatch.
Don't wanna dodge TenPoint's offspring in the dark.
Waiting for daylight, Grasshopper.
Quote from: hal4uk on November 25, 2009, 06:12:21 PM
Still in Springpatch.
Don't wanna dodge TenPoint's offspring in the dark.
Waiting for daylight, Grasshopper.
Good plan. I ran over to Virden for a couple of pizzas, and was on the lookout the whole way.
(much of it is country roads, between the coal mines/standing corn fields)
What would wrinkle your Bus would demolish my Hoopty..
I'd like to say I was worried about the Hoopty, but truth is...
The sooner it's KAPUT... the sooner we can recycle it.
That trunk will make a helluva a firebox.
And I swear I heard the hardtop say, "C'mon daddy, gimme a chimney... pleeeeeeeeeeeeeeze..."
Hal,
You coming South tomorrow?
KyNola
Yup. Gonna do some visiting in KY, and then head to Nashville...
You want a hand putting that MAK together?
Sorry, Squirt, for the delayed response. I was on a self-imposed boycot of the computer in order to get my housework done. Dang housework interferes with my life! ;)
That soup looked downright awesome; I am sure the "vultures" enjoyed the heck out of it.
We always laugh when it is a treat day where I work. We are like sharks at a feeding frenzy at that table loaded down with crock pots and platters.........
I loved the pictures as well!
Mrs.
Thanks for the compliments MrsS!