Category Archives: Gadgets
You can take the lid off this way but there is no advantage other than producing a lid with a nice rim on it. I guess you could stick on a felt pad and make trivets of them. It leaves a sharp edge on the can itself so it isn’t an addition to safety. On balance, it’s a minus – take it off the regular way and you can drop the lind into the can so the sharp edge is hidden. On the gripping hand, the sharp edge makes the can into a pretty nice biscuit cutter!
I found a thing that operates the on/off video recorder function on my phone and played with it a little this morning. It’s a bluetooth button, and it sends an “up volume” command to the phone – the phone needs to be set to record video with a volume press. It paired easily with the phone, and hooks up automatically when the power switches on. Just remember to turn it off when your session ends lest it drain the battery.
Photo of yummy potato salad by JeffreyW, of course
At the last-minute yesterday, I decided we needed potato salad at our cookout. Luckily, electric pressure cooker to the rescue. Four minutes cooking time, about 10 minutes prep. I left potatoes and eggs in the fridge to cool while we ran around. Added mayo, mustard, some dill pickle juice just before dinner and served with grilled hamburgers and corn. Yum.
Perfect Picnic Potato Salad
- 6 large potatoes, peeled, cubed
- 4 large eggs
- 1/2 small yellow onion, finely diced
- mayo and yellow mustard to taste – I used less than a cup of mayo and about 1/4 cup mustard – but I know some people like a lot more. I added a 1/4 cup of dill pickle juice
- salt and pepper to taste
Add the steaming basket to the pressure cooker. Add cubed potatoes (and you don’t need to be too fancy with cutting the pieces – just relatively same size for uniform cooking). Place washed eggs on top of the potatoes. Close the unit, set to steam for 4 minutes. When finished, use the rapid release method to ensure eggs don’t over cook and potatoes stay firm.
Add eggs to a cold water ice bath. Remove potatoes and drain excess water. Add to large serving bowl. Peel eggs, wash and cube. Add to potatoes. Let cool completely before mixing so as not to turn the potatoes into mush.
Once cooled, add remaining ingredients and fold until well mixed. Let sit for about 10 minutes before serving.
Serves 6 easily
The recipe said that this would work out if the chop was cooked at 130° for really pink, and 1-4 hours would do – I set the temp at 135° and left it in all day. It was going to be lunch but we got to messing about outside and had leftovers instead.We gave the chops a quick sear in a hot skillet to brown them. It’s a great way to get juicy chops. It gave me an excuse to male mac ‘n cheese, so bonus!
This ended up being better than expected. It’s a basic tomato and cucumber salad with a dill vinaigrette made with seasoned rice vinegar. Mrs J snagged a bag of sweet Vidalia onions so I included those into the mix. My handheld mandoline made short work of that English cuke.This hosta is pretty. I took several garden shots per a request over at Balloon Juice in the Sunday morning garden chat.This is looking up at the patio herb and pepper garden. The bare looking tree/shrub thing is a vitex that has to be severely pruned every year lest it take over. It always was a late starter but I think it may dead. I won’t miss it too much although the hummers and the bees sure liked it.Mrs J prefers garden kittehs to gnomes. The feeling isn’t necessarily shared throughout the household.Post needs more sammich! This is the last of a brisket I smoked earlier this year. I reheated the slices in BBQ sauce.Another garden kitteh. Mrs J is fond of those coconut fiber containers, saying she has good luck with them.I love to thin slice the mini peppers to brighten up a slaw. We will make several in a row with the vinegar dressing, then shift to creamy for a couple of batches.
It’s been a long time since we made twice-fried potatoes. Dusted off the French fry cutter and ran a couple of Idahos through it. Soaked them in ice water, dried them on a towel, and fried them at 320-ish for a few minutes. Drained those and popped them into the freezer on a tray till we were ready for dinner, then fried them again at 350-or so till they took a proper color.
This is a retractable hose reel, we grew tired of tripping over coils of garden hose. It comes with a spray nozzle but you can use whatever you like as the hose ends are a standard garden hose thread. Works well, so far. There is a little trick to get the reel to “lock” in position but we figured it out quickly. 👍👍
Yummy photo by the great JeffreyW
I have used my Multi-Pot consistently for the last few weeks. I made two batches of soup, pulled pork, pasta sauce and two batches of rice. The first batch of rice I was all cocky and used the simple pressure cooker setting and my own time – because you know, I’m the Queen of Pressure Cooking – well, that didn’t turn out very well. I mean, it was great sticky rice, but I was going for light and fluffy. So the next batch I used the Rice Button! I mean, come on, a pot you can just push RICE and 10 minutes later have fluffy rice – why was I fighting it??
The buttons on this brand are easy and intuitive to use. It does help that I’m familiar with what times work well with my stove top cooker and there are good resources in the booklets that came with the machine to help pick timing.
My first batch of soup was to make Beef with Barley Soup:
I quickly and easily sauteed the onions and browned the beef with about a tablespoon of olive oil. Then added the remainder of the ingredients, sealed it shut and turned it to the Meat/Stew setting and set it for 30 minutes.
It took it 10 minutes to come to pressure – which didn’t surprise me because I filled it to the highest mark allowed.
The soup was delicious – I could easily leave it on warm, open the lid and let sit and fill the house with yummy soup smells as long as I desired. It was good and tasty. And clean up was a breeze – just tossed the insert into the dishwasher.
The one part of this electric pressure cooker that has been a learning curve for me is the quick -release method. I am so used to taking the pot over to the sink and running cold water over the top. With this, they say to just turn the pressure valve to open. Which sounds easy-peasy. EXCEPT it spews greasy, starchy steam all over my kitchen cabinets.
The solution is fairly simple – I grabbed an old kitchen towel and cover the valve with that as it releases. Takes a bit longer, but no mess and no risk of a scary steam burn.
So for this recipe, I’d give the Multi-Pot a solid A.
I know, I know I promised a puppy update…give me a few minutes. Until then…