Discussion in 'Recipes & Remedies' started by andrew curr, Aug 19, 2013.
Recently got one!
AMAZING device !
Tonite osso bucco!
Be careful 8)
Ive had one for ages
Osso Bucco, chilli con carne, vindaloo and lots of soups go really well in it.
Best not to mention seed bombs than!
bit over 1 hour for tender beef
Meanwhile, back in the states.....
Our police are way too busy here taking kids away from their loving parents!
Ive attempted to report a shooting endangering a little old ladys life 4 times ,to no avail!!?????????????
Buy her a backpack and a pressure cooker?
My mother was a devotee when I was a kid. I was terrified of the thing ... I used to linger at the door, my heart in my mouth, then run through the kitchen. Of course the vibration from me running on those old floorboards used to make the stove tremble, which used to make the pressure cooker go into one of its hissy fits - literally! See how dangerous fear is? It was a self fulfilling prophecy
They're fantastic things though aren't they? Awesome casseroles & curries & soups in a fraction of the time (& fuel!) How was the Osso Bucco? That's one of my favourite meals
Not as good as sheep shanks but pretty good
This thread is making me hungry
Fastest frijoles this side of the Rio grande .. from dried beans to burritos in approx 40mins
I never thought about doing beans in it. Great idea
just add a teaspoon of cummin , coriander , pepper and some salt after cooking ...
reheat with butter or lard for frijoles .. mucho gusto .
I do 1kg at a time .
What sort of beans are we talking here?
And do you fry up the spices first or does reheating them in the beans do enough to make them nice?
borlotti and red kidney seem to be the easiest to source out here in the bush .
I often use a packet of each 375gm ?
pinto or whatever black beans they use in Guatemala are even better .
I just add spices straight out of the packet ..
you can add extra when frying up for frijoles .
I have gone from a complex recipe of way to many things added ...
capsicum tomatoe etc etc ... back to basics , and enjoying it much more .
Just did a chilli con carne with home grown black eyed peas (cow peas)
They turned out creamy and thickened the sauce while still remaining intact
Garlic, onion, parsley, carrot, celery,beef cubes,pork mince,black eyed peas,beef stock,cumin,allspice,oregano a few different dried chillies and some chocolate.
About 30 minutes in the pressure cooker
That sounds awesome except for the chocolate. I know it's plebeian of me, but I still can't get my head around putting chocolate with anything except more chocolate. OK cream. You can put it with cream
Mmmm ... it all sounds yummy I love beans but don't cook them very often. I have some cyber friends in the States & sometimes when they all get talking about cooking beans I get the urge & cook up a huge pot
Oh Helen… Chocolate and coffee. Chocolate and chilli. Chocolate and hazelnut. Chocolate and rum…. There are so many ways to enjoy chocolate.
Mmmm .. chocolate & hazelnut - yum
But don't you ever wonder who puts together boxes of chocolates with flavoured centres?
It HAS to be people who have had their taste buds removed when they were infants I'm sure.
Or is it a marketing ploy so you eat the 4 nice ones, give the rest to the dog & have to buy another box?
Don't even get me started on Nutella. Nuttella on a spoon with more Nutella? Yum Nutella on ice-cream? Yum Nutella on BREAD? Who the hell puts chocolate on bread???
Oooo yeah. Reminds me of the Monty Python gag about the Spring Surprise (a chocolate covered spring that pops open in your mouth piercing both cheeks - SURPRISE!). I think they had a chocolate coated frog too - only it was a real frog.
Nutella on a spoon with more Nutella - DEFINITELY.
I made Rum balls this afternoon - rum soaked dates, mixed with hazelnuts, almonds and cashews, some raw cocao powder and blitzed in the food processor. Rolled in coconut. Mmmm. Trouble is I felt like just sitting with the bowl and a spoon… Going to try a version that uses figs instead of dates next.
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