Gun store Shooting Locations It is currently Fri Mar 29, 2024 4:58 am



Rules WGO Chat Room Gear Rent Me Shield NRA SAF CCKRBA
Calendar




Reply to topic  [ 218 posts ]  Go to page Previous  1 ... 11, 12, 13, 14, 15  Next
 Instant Pot / Pressure Cooker Thread 
Author Message
Site Supporter
User avatar
Site Supporter

Location: I-5 /512
Joined: Thu Dec 8, 2011
Posts: 15212
Real Name: chris
MadPick wrote:
Looks good, Chris!

The last of our leftovers just got eaten today . . . we'll definitely be making that recipe again.




who would have thought bacon and shrimp :doh1:


I might try with a curry sauce or even garam masala

_________________
Image


Fri Nov 05, 2021 8:41 pm
Profile
Online
Site Admin
User avatar
Site Admin

Location: Renton, WA
Joined: Sun Mar 13, 2011
Posts: 51919
Real Name: Steve
Thai massaman curry:

Image

Yes, made with lifter meat. :bigsmile:

Recipe: https://www.youtube.com/watch?v=oKYj6JhTMZA

I made it with store-bought massaman curry paste. It's very good . . . not my favorite Thai curry that I've made, but still good. thumbsup

_________________
Steve

Benefactor Life Member, National Rifle Association
Life Member, Second Amendment Foundation
Patriot & Life Member, Gun Owners of America
Life Member, Citizens Committee for the Right to Keep and Bear Arms
Legal Action Supporter, Firearms Policy Coalition
Member, NAGR/NFGR

Please support the organizations that support all of us.

Leave it cleaner than you found it.


Sat Jan 29, 2022 7:46 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: South Seattle
Joined: Thu May 2, 2013
Posts: 12419
Real Name: Steve
Nicely Done!

Instant Pot & paste = convenience & taste :thumbsup2:

Her recipes are pretty good, I’ve got her book, and compare it with 4 or 5 others when doing Thai dishes.

Whenever I use store bought paste, I always add a bit of fresh lime juice, fish sauce, & tamarind paste, to brighten the flavors.


Sat Jan 29, 2022 7:52 pm
Profile
Online
Site Admin
User avatar
Site Admin

Location: Renton, WA
Joined: Sun Mar 13, 2011
Posts: 51919
Real Name: Steve
Yeah, this had fish sauce and tamarind paste added. thumbsup

_________________
Steve

Benefactor Life Member, National Rifle Association
Life Member, Second Amendment Foundation
Patriot & Life Member, Gun Owners of America
Life Member, Citizens Committee for the Right to Keep and Bear Arms
Legal Action Supporter, Firearms Policy Coalition
Member, NAGR/NFGR

Please support the organizations that support all of us.

Leave it cleaner than you found it.


Sat Jan 29, 2022 7:54 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Burlington
Joined: Wed Aug 22, 2012
Posts: 5999
Real Name: Kyle
MadPick wrote:
Yeah, this had fish sauce and tamarind paste added. thumbsup


I wish the wife would eat Curry. Not sure why she wont. I have little experience with it, but best I've ever had was from DelliotG's wife at a shoot. God damn that was amazing! Would love to try and make it, but if the wife doesn't want any, hard to experiment and cook it.

_________________
Looking for:
S&W Schofield 2x (.38/357)
Coonan 1911
Nemo Omen
JM Marlin 39M
Tikka T3 Tactical(.308)
BAR(.308)


Sat Jan 29, 2022 8:31 pm
Profile
Online
Site Admin
User avatar
Site Admin

Location: Renton, WA
Joined: Sun Mar 13, 2011
Posts: 51919
Real Name: Steve
KeystoneCowboy wrote:
MadPick wrote:
Yeah, this had fish sauce and tamarind paste added. thumbsup


I wish the wife would eat Curry. Not sure why she wont. I have little experience with it, but best I've ever had was from DelliotG's wife at a shoot. God damn that was amazing! Would love to try and make it, but if the wife doesn't want any, hard to experiment and cook it.


Yeah, Rita's curry is the stuff of New Years Shoot legend. :thumbsup2:

"Curry" includes quite a few different dishes, from various parts of the world. I'd say that Thai green curry is a great starting point. Has your wife had that? Or maybe you can transition her to curry with something that she likes already . . . like maybe use some of your smoked meats instead of a traditional meat, something like that.

_________________
Steve

Benefactor Life Member, National Rifle Association
Life Member, Second Amendment Foundation
Patriot & Life Member, Gun Owners of America
Life Member, Citizens Committee for the Right to Keep and Bear Arms
Legal Action Supporter, Firearms Policy Coalition
Member, NAGR/NFGR

Please support the organizations that support all of us.

Leave it cleaner than you found it.


Sat Jan 29, 2022 9:04 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: South Seattle
Joined: Thu May 2, 2013
Posts: 12419
Real Name: Steve
MadPick wrote:
KeystoneCowboy wrote:
MadPick wrote:
Yeah, this had fish sauce and tamarind paste added. thumbsup


I wish the wife would eat Curry. Not sure why she wont. I have little experience with it, but best I've ever had was from DelliotG's wife at a shoot. God damn that was amazing! Would love to try and make it, but if the wife doesn't want any, hard to experiment and cook it.


Yeah, Rita's curry is the stuff of New Years Shoot legend. :thumbsup2:

"Curry" includes quite a few different dishes, from various parts of the world. I'd say that Thai green curry is a great starting point. Has your wife had that? Or maybe you can transition her to curry with something that she likes already . . . like maybe use some of your smoked meats instead of a traditional meat, something like that.


:plusone:

Maybe she had some that was bad, or too spicy…or something simple, like someone at work used to nuke it in the microwave and smelled bad.

Green or yellow curry is a great idea…just don’t call it curry.

“Hey Honey, I made some Asian Stew!”…


Sat Jan 29, 2022 9:22 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Burlington
Joined: Wed Aug 22, 2012
Posts: 5999
Real Name: Kyle
My basic understanding is she can't get past the smell. She married me, so I'd like to think its something we can work on......She has been pretty adamant over the years though. Hoping I can catch her with her guard down one day. To be fair, we have great Mexi up here, but lacking other good ethnic foods. So calling all WGO ethnic cooks for a taste of the world cookout!

_________________
Looking for:
S&W Schofield 2x (.38/357)
Coonan 1911
Nemo Omen
JM Marlin 39M
Tikka T3 Tactical(.308)
BAR(.308)


Sat Jan 29, 2022 9:26 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Everson, WA
Joined: Sun Jan 6, 2013
Posts: 28149
Real Name: Ace Winky
Drove by on 20 today - are not far away via 9. We ate at COA in town. Tasty but limited menu.

Has she tried curry chicken salad? Very simple dish. Cold not much aroma.

Some people just don't like so many spices all together. I love it naturally

_________________
Why does the Penguin in Batman sound like a duck?

Because the eagle sounds like a hawk.


Sat Jan 29, 2022 9:36 pm
Profile
Online
Site Admin
User avatar
Site Admin

Location: Renton, WA
Joined: Sun Mar 13, 2011
Posts: 51919
Real Name: Steve
KeystoneCowboy wrote:
My basic understanding is she can't get past the smell. She married me, so I'd like to think its something we can work on.....


:ROFLMAO:

That "can't get past the smell" bit . . . I bet she's thinking of Indian curry. (Which still smells damned good to me, but I get it.)

Yeah, find a way to give her some nice sweet green curry. I bet she'll love it.

"Curry" isn't a specific spice. It's a blend of spices/herbs/etc., so it can be whatever you want it to be. I think she just has to get past the name.

_________________
Steve

Benefactor Life Member, National Rifle Association
Life Member, Second Amendment Foundation
Patriot & Life Member, Gun Owners of America
Life Member, Citizens Committee for the Right to Keep and Bear Arms
Legal Action Supporter, Firearms Policy Coalition
Member, NAGR/NFGR

Please support the organizations that support all of us.

Leave it cleaner than you found it.


Sat Jan 29, 2022 9:40 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Everson, WA
Joined: Sun Jan 6, 2013
Posts: 28149
Real Name: Ace Winky
@KeystoneCowboy

Something like this. InstantPot some chicken.

https://www.allrecipes.com/recipe/9042/ ... ken-salad/

REAL Indian "curry" takes a good while to make truthfully IF you start with whole spices, toast them, grind them, etc...............if the wife no likey, then............well yeah. So buy some FRESH mixed curry powder or Madras or garam masala powder

_________________
Why does the Penguin in Batman sound like a duck?

Because the eagle sounds like a hawk.


Sun Jan 30, 2022 4:52 am
Profile
Online
Site Admin
User avatar
Site Admin

Location: Renton, WA
Joined: Sun Mar 13, 2011
Posts: 51919
Real Name: Steve
More curry tonight . . . this time Thai red.

Image

I roughly followed Pai's :inlove: Massaman curry recipe, which I made earlier, but here's what I did:

- Cut up 1.5 pounds of lifter meat :bigsmile:, browned it somewhat in a large frying pan.
- Meanwhile, put the Instant Pot on saute mode, put in about 3/4 cup of coconut milk, cooked it down for a few minutes.
- Added one full can of red curry paste (this stuff) to the Instant Pot, stirred it in to the coconut milk, let it cook for a few more minutes.
- Added the remainder of the two cans of coconut milk that I used.
- Added roughly 2T of fish sauce, 2T of tamarind paste, and 3T of white sugar.
- Added the browned meat to the pot.
- Pressure cook for 24 minutes.
- Quick release. Add one diced potato, one diced carrot and one small can of sliced bamboo shoots to the pot. Pressure cook 5 minutes.
- Quick release. Turn on saute mode. Add one sliced red bell pepper, cook for a couple of minutes. Add a handful (maybe 1.5 cups?) of Thai basil leaves. Cook for a minute.

Serve with rice.

Good stuff, and relatively easy. thumbsup

Spice level is pretty moderate, maybe two stars.

_________________
Steve

Benefactor Life Member, National Rifle Association
Life Member, Second Amendment Foundation
Patriot & Life Member, Gun Owners of America
Life Member, Citizens Committee for the Right to Keep and Bear Arms
Legal Action Supporter, Firearms Policy Coalition
Member, NAGR/NFGR

Please support the organizations that support all of us.

Leave it cleaner than you found it.


Fri Feb 04, 2022 7:44 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: South Seattle
Joined: Thu May 2, 2013
Posts: 12419
Real Name: Steve
Nice! :thumbsup2:

I tend to use Mae Ploy because it seals & keeps well, but Maesri is good stuff as well.

ImportFood Thai is a great source, I even bought a grill through them.

They used to be based out of Bellevue, but their company is in Boise now…those folks are smart with their money…


Fri Feb 04, 2022 8:38 pm
Profile
Online
Site Admin
User avatar
Site Admin

Location: Renton, WA
Joined: Sun Mar 13, 2011
Posts: 51919
Real Name: Steve
NWGunner wrote:
I tend to use Mae Ploy because it seals & keeps well, but Maesri is good stuff as well.


Other than the two dishes I've made in the last week, it's actually been quite a long time since I've cooked with store-bought paste. I've made my own a few times, and it was amazing but definitely required more work and shopping.

I used to buy Mae Ploy. One of my gripes was that I never felt like I could get enough flavor from it. If I added more paste, it got too spicy. (And I like my Thai curry pretty hot, I usually order 5 stars at restaurants.)

It's been some years since I tried it, though . . . maybe I need to give it another chance.

_________________
Steve

Benefactor Life Member, National Rifle Association
Life Member, Second Amendment Foundation
Patriot & Life Member, Gun Owners of America
Life Member, Citizens Committee for the Right to Keep and Bear Arms
Legal Action Supporter, Firearms Policy Coalition
Member, NAGR/NFGR

Please support the organizations that support all of us.

Leave it cleaner than you found it.


Fri Feb 04, 2022 8:45 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: South Seattle
Joined: Thu May 2, 2013
Posts: 12419
Real Name: Steve
No, you’re right…adding more tends to make it hotter, rather than adding more flavor…we learned the hard way, too icon_eek

That’s when I started to use it as a base, and then add more of the rest of the ingredients; sort of creating a scratch sauce on top of the base.

I’ve only used Maesri for Mussaman Curry, so perhaps I should check it out for the other :thumbsup2:

Ever go to DK Market in Renton?

Kind of a pain in a number of ways, but a good source for a lot of things, like Keffir lime leaves.


Fri Feb 04, 2022 8:56 pm
Profile
Display posts from previous:  Sort by  
Reply to topic   [ 218 posts ]  Go to page Previous  1 ... 11, 12, 13, 14, 15  Next

Who is online

Users browsing this forum: No registered users and 36 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum



Rules WGO Chat Room Gear Rent Me NRA SAF CCKRBA
Calendar


Powered by phpBB® Forum Software © phpBB Group
Designed by ST Software for PTF.
[ Time : 0.658s | 17 Queries | GZIP : Off ]