WHAT IS FOR LUNCH!??!?! A thread to discuss most important decision of the work day!

Indymisanthrope said:
I used to think that getting better at cooking meant being able to execute recipes better, and there is some of that, but I feel like the real skill I've built over the last several years is reading a recipe and having a feel for whether it's worth the effort. And I learned to pretty much immediately discredit any recipe that uses any variation of the word "yummy."
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Exactly. I've also learned where parts of the recipe are open to interpretation and what to do if the quantities of liquid or spice are wildly against my tastes.
 
Teeeee said:
And that's the good lighting? That looks like roadkill thrown in a fryer, tossed on a pile of innocent fries and thrown in a box.
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LOLOL

no like i said i couldnt get the lightning right, then i took it with flash on!!! Also, I had finished the wing and most of the fries by that point. I almost forgot to take a pic!!
 
Dtknuckles said:
That would be great. My experiments with my instant Pot have been back and forth. Sometimes the vegetables get a little overcooked.
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Well, in this case everything kind of gets cooked down into a sauce, so not an issue. :)

New Orleans Style Red Beans and Rice
original recipe by J. Kenji Lopez-Alt, adapted for Instant Pot

  • 1 pound dry Central American (small) Red Beans, picked over
  • kosher salt
  • 1 tbsp vegetable oil, bacon fat, or lard
  • 1 pound cooked andouille or other smoked sausage, cut into ½ inch thick rounds
  • 1 large onion, finely chopped
  • 1 green bell pepper, stemmed, seeded and finely chopped
  • 4 ribs celery, finely chopped
  • 4 medium cloves of garlic, minced
  • ½ tsp to 1 tbsp ground cayenne (exercise good judgment)
  • 1 tsp ground sage
  • freshly ground black pepper
  • 1 smoked ham hock (optional)
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • hot sauce (Crystal is traditional)
  • cider vinegar

Set Instant Pot to saute on high heat and add oil/fat. Add sausage and saute until lightly browned, 3-5 minutes. Add onion, bell pepper, and celery. Season with salt, then cook, stirring frequently, until the vegetables have softened and are just beginning to brown around the edges, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cayenne pepper, sage, and 10-12 generous grinds of black pepper. Cook, stirring, until fragrant, about 30 seconds. Add beans, enough water to cover by about an inch (6-8 cups), ham hock (if using), thyme, and bay leaves.

Seal with lid, making sure the release valve is closed, and cook on high pressure for 70 minutes. When cook time is complete, press ‘cancel’ to end the keep-warm mode, and let sit for 15 to 20 minutes to depressurize.

Open lid and use tongs to fish out ham hock, bay leaves, and thyme stems, mash beans lightly with a wooden spoon or potato masher, if desired, and simmer on Sauté setting, stirring occasionally, until it reaches your desired texture. Season to taste with hot sauce, cider vinegar (a few teaspoons to start) and salt and pepper.

Serve over steamed rice.
 
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