< wails forlornly >
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Cauliflower soup.
I steamed the cauliflower and then chopped it into rice with a bit of salt, pepper, butter, and dill. Stir-fried a julienne of carrots and fennel with garlic, ginger, and pak choi in peanut oil, then ladled a very rich and boiling-hot beef broth over it all.
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Thinking about a pressure cooker so we can cook stews, pasta sauces, curry etc on a work night.
Any recommendations/ advice?
Can’t really go wrong with Instant Pot. I mostly use mine for cooking large batches of beans and oatmeal.
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Before we knew about “Instant Pot”, my grandmother bought us a “Power Cooker”-brand knock-off. We love it. It’s so versatile.
If/when it flakes out, we’ll buy an Instant Pot-brand electric pressure cooker for certain. Why? Because there are so many recipe blogs out there with recipes that use Instant Pot-specific functions/settings that we just can’t reproduce on our off-brand.
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Yeah, they’ve been a real marketing success. They aren’t really anything special, some of the other multicookers are arguably better (America’s Test Kitchen certainly thinks so). But they’ve managed to get so much word of mouth (partly by, e.g., providing their machines to food bloggers) and userbase that loads and loads of recipes specifically target them and work with their specific idiosyncrasies.
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There are lots of instant pot specific recipes I can’t do directly on my instant pot. There are lots of different versions of the interface, not all models have all modes, etc. I wouldn’t buy one just because of that. I got one because it was stupidly cheap on sale, and my wife had told me the rice cooker was broken, so I figured there would be space for it in the pantry. (the rice cooker turned out to not be broken, the outlet was, so we had to figure out how to have both, becuase my wife won’t cook rice in the instant pot. And sometimes you wnat to use both, so it’s okay. My slicer got demoted to basement storage, sigh.)
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I’ve been doing pork should sous vide.
Trim the fat cap off, there’s plenty of fat inside. Then spice it up.
Ready for a day in the meat jacuzzi.
After 26 hours at 150F:
Gets a second rub, in preperation from some time in the oven to get some bark.
End result.
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what is a salt beef roll? This is not a thing we have on this side of the pond, at least by that name.
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I think this would be en_US “corned beef”; in en_GB, that term also implies mincing. Usually with rye bread, pickles, and sharp mustard. https://www.glamorousglutton.com/salt-beef-sandwiches-and-blooms-of-whitechapel/ looks about right.
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Corned Beef is used in one north German dish called “Labskaus”. My mom’s family is from the very north and it was her favorite dish. I hated it as a child because it looks like someone just threw up. As far as I know it’s mashed potatoes mixed with the corned beef, cornichons and a fried egg on top and some red beet preserves and more cornichons on the side. I’ve never tried it in my life and probably never will. It took me years to get over my dislike for red beets and cornichons (I still only eat the small French ones). That is the only use of Corned Beef in German “cuisine” that I know of.
PS: @dscheidt that pulled pork looks delicious. Sadly, a whole shoulder is just too much for the two of us. “Traditionally” we make several shoulders for my birthday party which obviously didn’t happen this year.
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A Reuben sandwich without the sauerkraut and with mustard rather than Russian dressing gets you close.
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Is there a company that delivers good quality salt beef and pastrami in the UK? My wife and I love reubens, but Sainsbury’s don’t have the greatest ingredients.
Also, you’re all making me hungry
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Pastrami, I dunno. Salt beef can be quite hard to find (not that I have tried for some years) but online butchers including Donald Russell and Rooks carry it.
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My in laws like Donald Russell, I’ll check out their catalogue.
I imagine there’s going to be places in London, it’s just whether they’ll deliver to Wales
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I had a good salt beef sandwich in Abergavenny once. If that helps. Which is probably doesn’t
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I’ve been recommended this place
Also been warned that it is very, very, very expensive
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Yeah - at £18 for enough for 1-2 people, thats quite steep…
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It’s too much for us, too. I have reserved enough for a couple sandwiches for lunch, and the rest has been packed up and frozen. In the days when I went to an office, I’d freeze them in bags sized for a single sandwich, but I just did two dinner sized portions.
Having a nice vacuum packer and stand alone freezer makes for nice opportunities for meal prep.
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Cheese scrolls for serving with tomato and fennel soup:
Rugelach for dessert:
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