What did you make for dinner?

[StrandedonEarth]

I couldn't resist picking up this slab of pork roast for only $2/lb. Now I just need to figure out what to do with it. The options are: toss it in the multicooker (pressure cooker/instapot-type device) or throw it in the oven at 170F for 8 hours. And then I have a bunch of different seasonings to choose from....

[JoeSchmuckatelli]

16 hours ago, StrandedonEarth said:

I couldn't resist picking up this slab of pork roast for only $2/lb. Now I just need to figure out what to do with it. The options are: toss it in the multicooker (pressure cooker/instapot-type device) or throw it in the oven at 170F for 8 hours. And then I have a bunch of different seasonings to choose from....

Considering I just bought an Insta... That would be my inclination.  Still learning how to use it.

(At least for something more than hard-boiling eggs)

Speaking of which - I owe a friend for a favor.  Problem is she's vegitarian.

Anyone got a good Insta-Pot vegitarian meal (6 adult appetites)?

[StrandedonEarth]

6 minutes ago, JoeSchmuckatelli said:

Considering I just bought an Insta... That would be my inclination.  Still learning how to use it.

Fantastic for potatoes…

[TheSaint]

On 11/30/2022 at 5:19 PM, StrandedonEarth said:

I couldn't resist picking up this slab of pork roast for only $2/lb. Now I just need to figure out what to do with it. The options are: toss it in the multicooker (pressure cooker/instapot-type device) or throw it in the oven at 170F for 8 hours. And then I have a bunch of different seasonings to choose from....

I usually hit pork butt with a good spice rub and then throw it on the grill with indirect heat and smoke for a few hours until it hits 195F internal temp. Shred it and serve it with slaw and vinegar sauce for sandwiches. But that may not be an option in The Great White North in December.

14 hours ago, JoeSchmuckatelli said:

Considering I just bought an Insta... That would be my inclination.  Still learning how to use it.

(At least for something more than hard-boiling eggs)

Speaking of which - I owe a friend for a favor.  Problem is she's vegitarian.

Anyone got a good Insta-Pot vegitarian meal (6 adult appetites)?

My wife suggested veggie tamales. It is Christmas...

[JoeSchmuckatelli]

7 hours ago, TheSaint said:

wife suggested veggie tamales. It is Christmas...

That got my attention.  Been on the wrong side of the Mississippi too long - had forgotten about those, but got a visceral memory when I saw your post! 

Thumbs up! 

[TheSaint]

I bought four turkeys yesterday. The local supermarket is clearing out their excess stock from Thanksgiving, $0.79/lb, no limits. One is going in the chest freezer (where we already have four, but Tetris Lady swears she can fit one more). She's also going to pressure can two of them this weekend. And the last one is going to get dry-brined this coming week and smoked next weekend.

[razark]

First attempt at roasting a goose:

[JoeSchmuckatelli]

32 minutes ago, razark said:

First attempt

I'm hungry just looking at it!

[tater]

Not for tonight, but I am gonna make carne adovado (might have posted recipe up the thread) maybe tomorrow, and my wife just got lessons in making Navajo fry bread from her nurse (who is Navajo)...

Our old favorite restaurant near the U went out of business years ago:

Spoiler

 

Anyway, a fave dish there was "Mexican Pizza."

The topping was carne adovada, with some cheese on top, then some chopped iceberg lettuce and tomato in the center (many New Mexican places have a small amount of that on the side of the plate... enchiladas on one side, beans or rice on the other, and at 12 o'clock some cooling lettuce/tomato). The dough? Indian fry bread. basically the serving is plate sized, though I think I will make 1-2 such and cut into pieces.

Need some pork, and some lard (gotta fry the bread in lard to be legit ).

Awe yiss!

I will take pics when I make it.

[tater]

So I found out it was not A nurse, but a nurse and a scrub tech. She mentioned it in the OR, and the Navajo staff were so excited and gave lessons... we made small ones, vs plate sized:

 

[TheSaint]

I made frozen potstickers. We stood around the island in the kitchen and ate them as they came out of the pan. Because sometimes dinner is just dinner.

[tater]

42 minutes ago, TheSaint said:

I made frozen potstickers. We stood around the island in the kitchen and ate them as they came out of the pan. Because sometimes dinner is just dinner.

I've bought a wide array of frozen food at our awesome international supermarket, Ta Lin. They used to be pan-asian, but a while ago, they built a fancy new store, and have the aisles labeled with city names, and each aisle has food from that region. Milano, Dehli, Seoul, Tokyo, Beijing, Saigon, etc. They even have fresh stuff (durian, etc). Anyway, cool frozen foods section.

[tater]

Spoiler

 

 

Awesome store.

[TheSaint]

Just now, tater said:

  Hide contents

 

 

Awesome store.

Whenever we're back in California one of our mandatory tasks is visiting the local Japanese market. Where we can get a gallon of good soy sauce, and mirin with no English on the label, and a solid sushi lunch. And the kids can laugh at Pocari Sweat. Again.

[tater]

38 minutes ago, TheSaint said:

Whenever we're back in California one of our mandatory tasks is visiting the local Japanese market. Where we can get a gallon of good soy sauce, and mirin with no English on the label, and a solid sushi lunch. And the kids can laugh at Pocari Sweat. Again.

Back in college, a buddy of mine was into all kinds of Asian food. I had spent nearly a year bumming around Asia, myself, so I'd go with him to Ta Lin (the old one, before the fancy store pictured above), and we'd buy food, and make a late night dinner for anyone who wanted to come on Sunday nights—the local TV station showed 2 original Star Treks in a row Sunday night, lol. So we'd make Chinese for Star Trek, sushi for Star Trek, Indian, Thai, etc. We bought so many odd ingredients that the owner of Ta Lin thought we might have a restaurant, lol. We were both on the net, but this was the late 80s, so we'd find recipe advice online on USENET, wasn't like finding a youtube video on, well, everything.

[JoeSchmuckatelli]

Chicken, beef and pork Tamales, salsa verde, Spanish style rice and frijoles negros. 

 

It's become a Christmas Eve tradition! 

Merry Christmas and Happy Holidays to you all 

[tater]

11 hours ago, JoeSchmuckatelli said:

It's become a Christmas Eve tradition! 

Sounds like NM!

[tater]

About to make green chile stew

 

[Zozaf Kerman]

I had some beef chile last night, and somehow convinced my dad to make sushi sometime next week. 

[JoeSchmuckatelli]

Pork tenderloin in a spicy mustard /balsamic & rosemary glaze.  Smoked. 

Cheese grits.  Baked. 

Naptime! 

[tater]

We had baguette, cheese, and a salad of butter lettuce, candied pecans, sliced pears, and balsamic vinaigrette  with bleu cheese.

 

[TheSaint]

We had our usual NYE tradition: fondue! Cheese fondue for dinner, then chocolate fondue for dessert.

[tater]

3 minutes ago, TheSaint said:

We had our usual NYE tradition: fondue! Cheese fondue for dinner, then chocolate fondue for dessert.

That's brilliant! I forgot until you posted that that my brother in law gave us a fondue set as a wedding present... 25 years ago May (looks like I need to start thinking about May). Not sure we've ever used it.

[TheSaint]

5 minutes ago, tater said:

That's brilliant! I forgot until you posted that that my brother in law gave us a fondue set as a wedding present... 25 years ago May (looks like I need to start thinking about May). Not sure we've ever used it.

We just bought a cheap $10 mini-crockpot at Walmart three or four years ago. We make the fondue in a pot on a stove then put it in the crockpot to keep it warm on the table. I was just saying to my wife today as we were prepping stuff for dinner, "If we're going to keep doing this, we should probably invest in a set of fondue forks at some point." LOL

[tater]

4 minutes ago, TheSaint said:

We just bought a cheap $10 mini-crockpot at Walmart three or four years ago. We make the fondue in a pot on a stove then put it in the crockpot to keep it warm on the table. I was just saying to my wife today as we were prepping stuff for dinner, "If we're going to keep doing this, we should probably invest in a set of fondue forks at some point." LOL

We have a crockpot as well. Too late for tonight, but definitely gonna figure that out.

Only home because our huge party we were gonna go to cancelled because the (very concerned, indeed overly concerned) hosts got The Cold™ on their recent trip to Antarctica. As if their party would be any different than literally any public place on Earth right now, lol.