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It is currently Fri Mar 29, 2024 4:58 am
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Instant Pot / Pressure Cooker Thread
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cmica
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Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15212
Real Name: chris
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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 I might try with a curry sauce or even garam masala
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Fri Nov 05, 2021 8:41 pm |
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MadPick
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Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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Thai massaman curry: Yes, made with lifter meat. Recipe: https://www.youtube.com/watch?v=oKYj6JhTMZAI made it with store-bought massaman curry paste. It's very good . . . not my favorite Thai curry that I've made, but still good.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Sat Jan 29, 2022 7:46 pm |
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NWGunner
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Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
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Nicely Done! Instant Pot & paste = convenience & taste 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.
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Sat Jan 29, 2022 7:52 pm |
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MadPick
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Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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Yeah, this had fish sauce and tamarind paste added.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Sat Jan 29, 2022 7:54 pm |
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KeystoneCowboy
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Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
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MadPick wrote: Yeah, this had fish sauce and tamarind paste added. 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.
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Sat Jan 29, 2022 8:31 pm |
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MadPick
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Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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KeystoneCowboy wrote: MadPick wrote: Yeah, this had fish sauce and tamarind paste added. 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. "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.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Sat Jan 29, 2022 9:04 pm |
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NWGunner
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Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
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MadPick wrote: KeystoneCowboy wrote: MadPick wrote: Yeah, this had fish sauce and tamarind paste added. 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. "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. 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!”…
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Sat Jan 29, 2022 9:22 pm |
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KeystoneCowboy
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Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
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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!
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Sat Jan 29, 2022 9:26 pm |
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Pablo
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Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28149
Real Name: Ace Winky
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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
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Sat Jan 29, 2022 9:36 pm |
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MadPick
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Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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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..... 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.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Sat Jan 29, 2022 9:40 pm |
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Pablo
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Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28149
Real Name: Ace Winky
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@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.
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Sun Jan 30, 2022 4:52 am |
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MadPick
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Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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More curry tonight . . . this time Thai red. I roughly followed Pai's Massaman curry recipe, which I made earlier, but here's what I did: - Cut up 1.5 pounds of lifter meat , 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. Spice level is pretty moderate, maybe two stars.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Fri Feb 04, 2022 7:44 pm |
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NWGunner
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Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
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Nice! 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…
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Fri Feb 04, 2022 8:38 pm |
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MadPick
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Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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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.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Fri Feb 04, 2022 8:45 pm |
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NWGunner
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Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
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No, you’re right…adding more tends to make it hotter, rather than adding more flavor…we learned the hard way, too 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 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.
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Fri Feb 04, 2022 8:56 pm |
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