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Cooking from Electric Pressure Cooker Cookbooks

Okay, it was 3#.

http://www.pressurecookingtoday.com/s...

I marinated it in 1 Tbs worstershire, 2 Tbs liquid smoke, a bunch of pepper, garlic salt, and some celery salt overnight. I did not have tenderizer or seasoned salt. I'm not good about measuring things or following recipes and often do my own thing - sorry. I did not use barbeque sauce because I wanted to use the leftovers for other things, hash being one of them. I cooked it in my IP for 60 minutes per the recipe on the rack with 1/2 C. water. I did not brown it and perhaps should have.

It was good, but not smokey/seasoned enough even though I was afraid with that much liquid smoke it would be too much. If I did it again I would add double or more of the seasonings. I would perhaps use the tenderizer as you will see below. I would probably use beer instead of water(more flavor). I would probably brown it prior to cooking. It was good sliced very thinly on the grain, but a tad tough. It was not fall apart tender and could have used more time imho. I usually cook my roasts for 90 minutes so they fall apart. After cooking I cooled it and did not use it until the next day(another story - Lol). I briefly warmed it in leftover pan juices that I kept.

I hope that was enough information DuffyH.

I'm appreciating this thread because it is trial and error using this appliance as a newbie. I made basmati rice one night following the IP instructions. Horrible disaster. Turned out more like Japanese sticky rice than light and fluffy basmati. In general I think that the IP instructions for rice call for too much water, but more experimentation is needed.

Apr 29, 2015
ssioff in Home Cooking
1

Cooking from Electric Pressure Cooker Cookbooks

Now I really want to try wild rice. Do you have a water/rice ratio? I made a beef brisket in my IP last night.

Apr 27, 2015
ssioff in Home Cooking

Cooking from Electric Pressure Cooker Cookbooks

Good to know the timing of wild rice. I have not made any yet, but will now that the bug is in my head. I love to use it cold in a salad.

Apr 27, 2015
ssioff in Home Cooking

Cooking from Electric Pressure Cooker Cookbooks

I have friends that live in HI and I got it from one of them, but adjusted things for the pressure cooker and my taste. It's pretty simple.

Small can chunk or crushed pineapple. Some recipes call for adding only the juice and putting the pineapple in the sauce to finish. Fill the can with brown sugar. Fill the can with soy or shoyu as they say there. Fill the can with water. I used 6 skinless chicken thighs and cooked the recommended time. I like to add fresh ginger chunks and a bit of crushed red pepper to taste to mine.

There are a lot of recipies and different variations out there on the web.

I have not tried wild rice yet, but need to. Thanks for the reminder.

Apr 23, 2015
ssioff in Home Cooking
1

Cooking from Electric Pressure Cooker Cookbooks

Hey DQ - Fellow MSP CH'er here. I too got an IP for the holiday's and I love it. So far I have made brown rice and lots of it, risotto that turned out a bit gummy(will be trying again and tweaking), a corned beef(turned out fabulous), shoyu chicken thighs, and copious amounts of broth. I have not purchased any cookbooks, but have just been taking info off the web from multiple sites.

Apr 22, 2015
ssioff in Home Cooking

Hey, expat Canadians (or Wisconsinoids)...where do YOU buy cheese curds online for delivery in, say, California (or other equidistant locations)?

http://www.ellsworthcheese.com/

Smaki, you advertising for Mr. Norton?

Apr 02, 2015
ssioff in General Topics

Favorite restaurants from the past

Yes Clark's and yes, the Italian. The bread, vinegar/oil concoction, and very thinly sliced onions. Okay, again, the bread.

Apr 01, 2015
ssioff in Minneapolis-St. Paul

Your favorite Barbecue Places and the best places in TC

http://chowhound.chow.com/topics/7614...

A couple of us hounders were there last fall.

Mar 27, 2015
ssioff in Minneapolis-St. Paul

Chicago style pizza in MSP?

Randy's does a fair job with the deep dish.

http://www.premierpizza.com/

Nov 24, 2014
ssioff in Minneapolis-St. Paul

One night in Saint Paul

I'll second The Strip Club. Went there Saturday night. Great drinks, perfect steak, and loved the side of mushrooms.

Nov 17, 2014
ssioff in Minneapolis-St. Paul

Bayport BBQ - New Restaurant Review (Unable to post as such. Their locaion is the former Bayport Cookery and Chowhound hasn't been updated.)

I went there for lunch not too long ago with a friend. Things have changed there and not for the better imho. It seems that there has been a change in management. The wife and daughter that used to be there no longer seem to be involved. I am not a fan of BBQ that is on a buffet and sitting in chaffing dishes to dry out or become over cooked. The brisket was in au jus and disappointing. The beans were okay, but the rest of the sides meh. I was not a fan of the changes or the price and do not think I will be returning.

Oct 08, 2014
ssioff in Minneapolis-St. Paul

Cheesecurds

Had some at Craft in Woodbury last week. Definitely hand dipped and at least as good as the ones at the fair, but different because they use a beer batter.

Sep 24, 2014
ssioff in Minneapolis-St. Paul

Non State Fair Cheese Curds

The ones at Red Cow are similar to state fair curds.

Aug 25, 2014
ssioff in Minneapolis-St. Paul
1

2014 State Fair Food -- report the hits and misses!

I'm going to stick with the new stuff we had for the most part...

French Medow:
Ham and cheese scone. A little short on cheese, so a little dry for me, but a good savory start to the morning.

Blue Barn:
Farm Handwich - Good bun that did not fall apart, tender tasty beef, yummy pimento cheese sauce with a little kick. I would get it again.
Blue cheese corn fritters - No noticable blue cheese or blue cheese flavor IMO. Still good, especially the chimchurri, which elevates the whole shebang. Get an extra container of it.
-People next to us said the chicken and waffle was very good and it did indeed look good - next year.
-Wanted to try the maple bacon brownie, but didn't want to spend my food quota all at one place - again, next year.

Giggles:
Walleye mac and cheese. Mac and cheese good and creamy, but where was the walleye on top. Got one tiny little nugget that was over fried to the point it was hard.
Walleye cakes good as usual.

O Gara's:
Pretzel cheese curds - Meh - stick with the tried and true.

Not new:

Manny's:
Cubano - still very good.

+1 on the wild rice burger from the food building. Like Haricotsv2 said probably one of the best things at the fair. Tender, not overcooked, cheese, and grilled onions. Yes please.

Going again later today for the concert tonight. Hoping to try the lobster roll at Caribe and get my mini donut fix that I didn't get yesterday due to time and a lack of stomach room.

Will there be green chile?

Ah, that smell, about this time of year too. Loved it when I lived in ABQ and the whole city smelled like roasting chile. On occasion I will order it shipped frozen due to desperation and longing.

Will there be green chile?

http://blogs.citypages.com/food/2014/...

Since it is AZ and northern Mexican food I'm thinking not, but am hopeful.

Aug 19, 2014
ssioff in Minneapolis-St. Paul

September itinerary_appreciate any feedback

Karendor - I spent 10 days in Waikiki last December. Here is the link to my report. Although we did not eat at most of the places on your list it may give you some ideas. Enjoy your trip. I am so jealous.

http://chowhound.chow.com/topics/9272...

Aug 04, 2014
ssioff in Hawaii
1

Chinese buffets - any good ones around these days?

For what it is, Hibachi is one of the better ones.

Jun 25, 2014
ssioff in Minneapolis-St. Paul

Cafe BonXai

I don't see any reason why it would not freeze well.

Jun 16, 2014
ssioff in Minneapolis-St. Paul

Cafe BonXai

I tried to get the recipe, but they would not give it up.

Jun 16, 2014
ssioff in Minneapolis-St. Paul

Cafe BonXai

Still miss that coconut soup.

Jun 15, 2014
ssioff in Minneapolis-St. Paul

Hot beef sandwich

Obb's.

Jun 12, 2014
ssioff in Minneapolis-St. Paul

Wild Boar

Web site says they carry it.

http://www.smgfoods.com/shop/pc/home.asp

May 29, 2014
ssioff in Minneapolis-St. Paul

Mole paste or sauce

Homi on University. They may sell you some if you ask.

May 15, 2014
ssioff in Minneapolis-St. Paul

Visiting Champlin in May

Thanks for posting about your visit anyway. That is part of what I like about chowhound and traveling. You always learn something, even if it's not about the food.

May 12, 2014
ssioff in Minneapolis-St. Paul

Lasagna from Morelli's

+1 Love the sausage.

May 09, 2014
ssioff in Minneapolis-St. Paul

MSP--- Green Chili...? ? ?

Thanks for the report. That's a bummer. All this green chili talk drove me to the skyway Zantigo today for my pseudo fix. The search continues...

May 08, 2014
ssioff in Minneapolis-St. Paul

Lasagna from Morelli's

Yes. It is good. I believe Morelli's and Little Oven are owned by the same people. Someone please correct me if I am wrong. So if you have had the lasagna there that is what you are getting from Morelli's, I believe.

May 08, 2014
ssioff in Minneapolis-St. Paul

MSP--- Green Chili...? ? ?

It might just be the real thing. If it is, there will be a number of people on this board that will be frequenting to obtain the elusive chili fix! Please report back.

May 08, 2014
ssioff in Minneapolis-St. Paul

Canned Olive/Pickle/Pepper/Etc "Juice" Uses?

I was surprised it took this far in the thread for alcohol to come up. Add's that extra something in bloody mary mix.

May 07, 2014
ssioff in General Topics