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

Indymisanthrope said:
I’m taking the Instant Pot plunge today, but was thinking about using NYT’s pressure cooker method. I already have their vegan variation going in the slow cooker, and it already smells incredible, so I’m thinking I’ll stick with them for the version with meat so I can do a side-by-side comparison of the final result.

Kenji’s uses fewer spices but adds the cider vinegar, so I’ll keep that in mind if it needs some brightening up at the end. For the meat dish, I’m also adding in about 6 oz of tasso ham on top of the andouille and ham hock, just for kicks.

I know it’s a pretty basic dish, but I can’t accurately convey how excited I am about dinner tonight without embarrassing myself.
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Whatever recipe you use, the real advantage is being able to cook from dried beans without soaking. Let me know how it goes! Tasso ham sounds like a lovely addition.

And I believe the cider vinegar in Kenji's recipe is to try and replicate some of the acidity you would get from using the traditional pickled pork. If you've got that handy, I believe you can use it in place of the hock and drop the vinegar entirely.
 
Is this the thread where I would confess that I made scrambled eggs yesterday with soy milk. Vanilla sweetened soy milk. Complete accident. It was effing disgusting and I have been unable to eat since. Lol
 
Teeeee said:
Is this the thread where I would confess that I made scrambled eggs yesterday with soy milk. Vanilla sweetened soy milk. Complete accident. It was effing disgusting and I have been unable to eat since. Lol
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Just gonna say eggs scramble just fine all by themselves, no additives needed.
 
Teeeee said:
Is this the thread where I would confess that I made scrambled eggs yesterday with soy milk. Vanilla sweetened soy milk. Complete accident. It was effing disgusting and I have been unable to eat since. Lol
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oh no sweet honey chile, what have you done
 
Indymisanthrope said:
For some reason the process has always seemed intimidating to me (I know it's simple in theory, just get wigged out about knowing whether I've sterilized/sealed stuff appropriately), but I'd like to do more pickling/canning/jarring.
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General idea is to kill it all with heat and seal it up but you hedge your bets by adding acid to offset the pH to the point the average bugs won't even have a chance even if they got left behind. I make candied jalapenos most years for christmas gifts. Also, I do pepper salt, that is hot pepers minced and left in salt then dehydrated again.
 
wokeupnew said:
has anyone else gotten really into pickling since in quarantine. I absolutely despise regular raw red onions, but pickled red onions... :whistle:👌👌👌
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Pickled red onions are delicious on almost everything. It's insane how good they are.

I like Kenji's recipe - throws a couple jalapenos in there for good measure.

Indymisanthrope said:
For some reason the process has always seemed intimidating to me (I know it's simple in theory, just get wigged out about knowing whether I've sterilized/sealed stuff appropriately), but I'd like to do more pickling/canning/jarring.
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There are always quick-pickles, which these are.
 
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