8 litre instant pot has arrived. It's bigger than I expected so may call it 'Cal' . I can now start working out how to use it and make all sorts of glorp.
These two are surprisingly awesome. Chef's wife is from Colombia and the first dish is one of her family favorites.
I hope you have many years of 'happy kitchen' with it Bill. There are so many things we use our for. Indispensable.
Nice name for it BTW. 🙂
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Nice Bob. Hope everything stays on course.
Bill, I suspect he is using food grade plastics vs a demijohn, but he's surprised us in the past so let's see. I know I preferred plastic over glass, just to keep the nerves steady when moving them around.
Bill, I suspect he is using food grade plastics vs a demijohn, but he's surprised us in the past so let's see. I know I preferred plastic over glass, just to keep the nerves steady when moving them around.
6 gallon glass carboys…..in a couple/three weeks will rack it into the 5 gallon (glass also) to make up for sediment loss and still keep the air gap small.
Wife is now a bit tipsy from quality control, coming along as a fine batch so far…….if it makes it to the racking point without turning we’re good. I’ve never lost a batch but ya know how that goes, especially not using sulfites.
Wife is now a bit tipsy from quality control, coming along as a fine batch so far…….if it makes it to the racking point without turning we’re good. I’ve never lost a batch but ya know how that goes, especially not using sulfites.
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That ribbing on the glass makes it very confusing but those are some biiiiig jars. you didn't use to make moonshine up in the mountains did you?
Me? Nooooooo………not me! 😉
The ribbing really helps strengthen the glass, they are quite heavy duty.
The ribbing really helps strengthen the glass, they are quite heavy duty.
I'm no great cook, but am a recent convert to the sous-vide method mentioned a few pages back. Chicken, steaks and fish used to be very hit and miss, but since the s-v gismo arrived I have'nt had a failure. Everything, no exceptions, has been moist and delicious. I'd go so far as to suggest it's idiot proof. And I can devote half a day to batch cooking, freeze the results and then defrost and flash-fry what I fancy in next to no time.
I have in the past added green coriander leaves, red chilli powder, green chilies, ginger, salt, garlic and bay leaf to yogurt, and blended it to marinade chicken.
Yogurt should be slightly sour, not very sour, made from high to medium fat milk.
Leave at room temperature, not in excess of 35 C
Cook in pressure cooker after two hours, 5 - 10 minutes under pressure depending on bird size.
The marinade is to be used for cooking, add a little water if you need to.
Comes out quite nice.
Cardamom, fennel, onions, and other things like cloves, may be added as per preference.
Yogurt should be slightly sour, not very sour, made from high to medium fat milk.
Leave at room temperature, not in excess of 35 C
Cook in pressure cooker after two hours, 5 - 10 minutes under pressure depending on bird size.
The marinade is to be used for cooking, add a little water if you need to.
Comes out quite nice.
Cardamom, fennel, onions, and other things like cloves, may be added as per preference.
As his attorney, I have advised my client not to answer any further questions regarding this matter.
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In Florida as in many U.S. states you may ferment up to 200 gallons of beer or wine for your own use!
However distilling mash into moonshine is not legal in Florida.
You need to stop at the legal 40 proof beer.
However distilling mash into moonshine is not legal in Florida.
You need to stop at the legal 40 proof beer.
If by suburbia, you mean among a bunch of 20-60 storey towers in the 2nd largest city in the province then ya, I live in suburbia.
Ed: I was referring to the days when Bob was not Florida man, his beard was less grey and he lived in a somewhat less controlling part of the states 😛
tonight I made rice in the instant pot. It was edible so I am happy that baby step number one has been successful.
tonight I made rice in the instant pot. It was edible so I am happy that baby step number one has been successful.
We do love Indian food. Actually made our own garam masala once.. or twice. The mixture of spices is so exotic to us that even after 45 years of eating it, it still surprises us.
I often make a garbanzo and basmati rice that is awesome. Fry in butter, onions and garlic. Add a touch of cumin and a bunch of turmeric..... cook to aromatic.... add a drained can of garbanzo and brown a little bit: add rice, coat it in the mixture; add some chicken broth... bring to a boil and cover. Let it sit for 25 minutes at a very low heat... almost simmering.
If you grill some chicken on the BBQ with it.... and a good cold beer... It's Nirvana.
Note: it's 3:40PM here.... hmm... I know what I'm making for dinner tonight! ;-)
Have you tried North African? Morocco, Algiers? Yum!
It's interesting... there is a "cuisine belt" that runs from Morocco to India... the spices sort of flow from East to West.
I will try your recipe, thanks. Do you add the marinade to the pressure cooker too?
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Hmm.... you live in a high rise? I thought your part of town was low rise... like two stories.
"Size" of city doesn't really matter. I live in a huge metropolitan area... but most of us live in suburbia. Heck, "suburbia" was invented here.. you know... get house, get car, drive on freeway to work, smoke cigarettes, drink martinis...
@tonyEE congratulations on discovering the spice routes, they've only been running some 4000 years 😛
they started somewhat further east than India though originally.
BTW if you have a smoke in one hand and a martini in the other how are you steering when on the freeway? I'm confused 😛
they started somewhat further east than India though originally.
BTW if you have a smoke in one hand and a martini in the other how are you steering when on the freeway? I'm confused 😛