Underseer
Contributor
So it's ribs made faster with a pressure cooker? Interesting!
-
Features
Foodie Thread
- Thread starter Potoooooooo
- Start date
So it's ribs made faster with a pressure cooker? Interesting!
beero1000
Veteran Member
Basically.
Traditional BBQ relies on collagen breaking down at about 180F, taking about 4-6 hours at that temp to completely convert it to gelatin. They do that low and slow in order to avoid drying out the meat before all of the gelatin is produced. Meanwhile, a pressure cooker increases the boiling point (and the speed of the reaction increases exponentially with an increase in temp), so you can finish in about 15 minutes which is fast enough that there's little risk of drying out, especially with all of the moisture retained in the pressure vessel.
Underseer
Contributor
In Chicago, we kind of have a thing for grilled ribs (instead of BBQ), but that's still fascinating info.
Underseer
Contributor
I wussed out on making Thanksgiving this year because I had a lot going on.
So I'll be making Christmas dinner tonight for part of the usual crowd (one brother's family is skipping). Remember that ham steak dinner I posted earlier? That's going to become the basis for tonight's Christmas dinner.
Spinach Salad
Ham with Cranberry Sauce
Cranberry sauce spiked with lime and a hint of jalapeno
Cabbage with Grapes and Giardiniera
Same as before, but with red grapes
Sauteed Mushrooms with Sun-Dried Tomatoes
Same as before, but with twice as many mushrooms to change the mushroom/tomato ratio
Roasted Parmesan Cauliflower
Taken from: https://iwashyoudry.com/parmesan-roasted-cauliflower/
Dessert will be fresh fruit with homemade whipped cream.
So I'll be making Christmas dinner tonight for part of the usual crowd (one brother's family is skipping). Remember that ham steak dinner I posted earlier? That's going to become the basis for tonight's Christmas dinner.
Spinach Salad
- Spinach
- Garlic
- Craisins (dried cranberries)
- Onion
- Giardiniera
- Tomatoes
- Blue Cheese
- Nuts (lightly crushed)
- Balsamic Vinegar
- Olive Oil
Ham with Cranberry Sauce
Cranberry sauce spiked with lime and a hint of jalapeno
Cabbage with Grapes and Giardiniera
Same as before, but with red grapes
Sauteed Mushrooms with Sun-Dried Tomatoes
Same as before, but with twice as many mushrooms to change the mushroom/tomato ratio
Roasted Parmesan Cauliflower
Taken from: https://iwashyoudry.com/parmesan-roasted-cauliflower/
Dessert will be fresh fruit with homemade whipped cream.
Cheerful Charlie
Contributor
Our local Grocery store has standing rib roasts for cheap on sale. So we have several and a big bag of charcoal for the grill. Nice thick slabs if tender beef. There goes the old diet. No sauce etc. Just grilled with a little salt. And a baked potato. This week I am an unapologetic carnivore.
I must say I am so pleased with this banana bread I just made. I wasn't expecting much because I'm trying recipes with splenda replacing the sugar. These are really good, moist but light and fluffy, and I don't detect any difference in taste as far as the splenda, but I'll have to make both so I can compare.
Thomas II
Contributor
https://www.womenshealthmag.com/food/sugar-v-nutrasweet
"The bottom line: Most nutritionists agree that you'll end up healthier and more satisfied eating a few squares of chocolate after lunch than feasting on artificially sweetened foods all day. And when you face your morning coffee, remember that sugar delivers just 15 calories per teaspoon--which you can burn by sleeping for 13 minutes.
Pass the sugar bowl, please."
Underseer
Contributor
I believe she is cooking for someone with diabetes.
Jimmy Higgins
Contributor
- Joined
- Jan 31, 2001
- Messages
- 46,897
- Basic Beliefs
- Calvinistic Atheist
Third Xmas with Croissants at brunch. This year, not at toasty. Should have egg washed before last rise. Flaky though, unlike last year, but didn't taste as buttery.
Pretty much stuffed from brunch, so a light dinner. Salmon cakes with mint cranberry sauce, greens, and the left over bread from the french toast cube breakfast. Funny thing about the salmon cakes, I forgot I was out of eggs (decided to go with the egg fritata after all at the last second in the morning) and no bread crumbs!!! Well, I had oats and usually use oats for part of the breading of the cakes, so I grinded up oats and used in lieu of the bread crumbs. Thanks to the internet, I learned that 2 tbsp of instant potato flakes (Idaho has some good ones) can replace one egg. There is a noticeable difference if you look for it, but it worked out very well. May exclude the egg in the future.
I goofed up last year letting this dough chill in the fridge. Gingerbread Pretzels finally happened this year. Online there don't appear to be any recipes for a dough gingerbread pretzel. So I needed to synthesize a new recipe, combining a gingerbread bagel and a normal pretzel recipe. Came out great! Perfect dessert for Xmas night.
bilby
Fair dinkum thinkum
- Joined
- Mar 6, 2007
- Messages
- 36,518
- Gender
- He/Him
- Basic Beliefs
- Strong Atheist
On the rare occasions when women's magazines contain information that happens to be accurate, it is only possible to tell by reference to proper scientific evidence from qualified nutritionists, published in reliable peer reviewed journals.
The value of popular articles on this subject is negative. It's more likely to be wrong than it is to be right, and it's impossible to know which are the articles that happen to be correct (or partially correct).
These are purely articles written to sell advertising. They are valueless, and corrupt people's ability to determine what is true.
Nutrition is a complex subject best left to genuine experts.
This populist commercial crap really pisses me off. It's making people stupider, in order to make a small number of very wealthy people even more wealthy. And it's the tip of a vile iceberg of anti-information that seeks to earn attention for advertisers at the cost of perpetuating popular myths, many of which are directly harmful.
beero1000
Veteran Member
Been practicing making bread.
Underseer
Contributor
Looks great!
IanSYK
Half Way Between
Pasta with a Bacon & Stilton Tomato Sauce
Cycad
Member
(near) spring waffles
With spelt and buckwheat flour
With spelt and buckwheat flour
As I get better at seasoning my vegetarian meals they're becoming a lot more appealing. Tonight I had a mixture of red beans, black-eyed beans, tofu, spicy kimchi, hot dry pepper, sweet thai sauce, and pickled jalapenos. Flavour explosion.
A lot of the seasoning I buy these days comes from Asian Grocery and I'm getting the sense that this is predominantly how they eat. All of their food is quite bland, so they rely heavily on sauce and spices to make their meals more palatable and enjoyable.
A lot of the seasoning I buy these days comes from Asian Grocery and I'm getting the sense that this is predominantly how they eat. All of their food is quite bland, so they rely heavily on sauce and spices to make their meals more palatable and enjoyable.
gmbteach
Mrs Frizzle
- Joined
- Apr 16, 2013
- Messages
- 14,187
- Location
- At home, when I am not at work.
- Basic Beliefs
- On my journey :D
We have been having a mix of potato, carrot, zucchini boiled briefly. Then add cabbage, capsicum, mushrooms and tomatoes. The two mixes are combined in a fry pan with herbs. We have been finding that the zucchini has been disintegrating and becoming a sauce that coats the other veg and it’s quite yummy.
Sounds good.
Today I'm using yellow lantern chili on my rice/bean/tofu mix at work. The jar promised a 'super hot' experience, and I think for the average consumer it would be, although I was expecting a notch up from my bonnet pepper sauce, where it's really not. About on par.
My taste claims for simple combinations.
I like fried eggs with white rice, but surely I love, I truly love french fries with white rice. Don't care about carbohydrates and similar, when is about food... "taste" is what it counts.
I boil spaghetti with some olive oil and salt. After it's ready and poured the water, and I add pesto sauce. The one I use is very cheap from Aldi, which is Priano Alla Genovese Pesto Sauce. The whole pesto container to a lb. box of spaghetti.
On the other hand, boiling potatoes with less than a table spoon of salt as well. When they are done, I peel the potatoes and cut them in small pieces and are added and mixed with the spaghetti in pesto sauce.
Before serving I prepare pieces of New York steak (grilled or fried) with all kind of seasonings.
The plates are served with the spaghetti on one side and the juiced steak on the other side or over the spaghetti. It can be chicken steak or just fried eggs.
Parmesan cheese can be added as well, but sometimes its too much.
I truly love it that way. Family also love it.
Salad and drinks are also served.
Very simple to prepare and the combined flavor is delicious, at least for us in this household.
I like fried eggs with white rice, but surely I love, I truly love french fries with white rice. Don't care about carbohydrates and similar, when is about food... "taste" is what it counts.
I boil spaghetti with some olive oil and salt. After it's ready and poured the water, and I add pesto sauce. The one I use is very cheap from Aldi, which is Priano Alla Genovese Pesto Sauce. The whole pesto container to a lb. box of spaghetti.
On the other hand, boiling potatoes with less than a table spoon of salt as well. When they are done, I peel the potatoes and cut them in small pieces and are added and mixed with the spaghetti in pesto sauce.
Before serving I prepare pieces of New York steak (grilled or fried) with all kind of seasonings.
The plates are served with the spaghetti on one side and the juiced steak on the other side or over the spaghetti. It can be chicken steak or just fried eggs.
Parmesan cheese can be added as well, but sometimes its too much.
I truly love it that way. Family also love it.
Salad and drinks are also served.
Very simple to prepare and the combined flavor is delicious, at least for us in this household.
Cheerful Charlie
Contributor
Spaghetti sauce and summer squash. Works well with cauliflower or broccoli also.
I googled "drink chickpea water" because I like to drink the canned chickpea water after making hummus and wanted to make sure that was ok to do healthwise. Sorry if that grosses anyone out, but I love the stuff. Just have to not breathe through my nose as I sip.
Anyway, in my google travels, I found this marvel: Vegan meringues and lemon curd
Meringues and lemon curd are my specialties! And I can't wait to try it with bean water instead of eggs. I'm not vegan and am not looking to remove eggs from my diet (that's just crazy talk), but I'm so intrigued by this!
I'll post an update with pics when I make them.
Anyway, in my google travels, I found this marvel: Vegan meringues and lemon curd
Meringues and lemon curd are my specialties! And I can't wait to try it with bean water instead of eggs. I'm not vegan and am not looking to remove eggs from my diet (that's just crazy talk), but I'm so intrigued by this!
I'll post an update with pics when I make them.