What did you cook or eat today (September 2025)?

I processed tomatoes yesterday and put in small silicon tubs in the freezer.
There was some tomato paste/sauce left which I had with oyster mushrooms, onions, garlic & pasta.
Left over today, with some extra tomato and egg. Sort of like a pasta bake, but heated in my bamboo steamer.
(Pasta steame ???)
IMG_20250929_185456_391.jpg
 
Are you going to eat all that?
:laugh:

I've got some BBQ ham cooking for sandwiches. Ooh, sammies. One for the thread ;)
Anyway, after everything was in the Instant Pot I did some Googling and found where a lot of people were saying IP's do not make good slow cookers. Even though they have the function.

Oh well. I'll switch it to saute if I have to.
 
PAcanis said:
Are you going to eat all that?
:laugh:

I've got some BBQ ham cooking for sandwiches. Ooh, sammies. One for the thread ;)
Anyway, after everything was in the Instant Pot I did some Googling and found where a lot of people were saying IP's do not make good slow cookers. Even though they have the function.

Oh well. I'll switch it to saute if I have to.
Click to expand...

I mostly use mine for the pressure cooker function. I'll use the saute when boiling down stock since it has an automatic off. :whistling:
 
PAcanis said:
Are you going to eat all that?
:laugh:

I've got some BBQ ham cooking for sandwiches. Ooh, sammies. One for the thread ;)
Anyway, after everything was in the Instant Pot I did some Googling and found where a lot of people were saying IP's do not make good slow cookers. Even though they have the function.

Oh well. I'll switch it to saute if I have to.
Click to expand...
Yeah they aren’t too good at slow cooking. I think the low setting is a keep warm temperature not high enough for cooking temperature. Not sure it’s been awhile since I was on the Facebook IP site. But there was lots of comments about not good at slow cooking. I only use mine for pressure cooking.
 
msmofet said:
Yeah they aren’t too good at slow cooking. I think the low setting is a keep warm temperature not high enough for cooking temperature. Not sure it’s been awhile since I was on the Facebook IP site. But there was lots of comments about not good at slow cooking. I only use mine for pressure cooking.
Click to expand...

It wasn't really heating up set to high either.
And saute was too crazy. Might as well do them on the stove where I can control the heat.
So I just set it for a few minutes on PC. I'll probably cancel it after the pressure builds up a little.

No biggie. Next time I'll do it on the stove or use my real slow cooker.

I'll probably add some Bush's Beans to the menu, too.
And bread and butter pickle slices.

The things I go through just to use up some buns :laugh:
 
kaneohegirlinaz said:
View attachment 133886
Tried my hand at Instant Pot aka Electric Pressure Cooker, Chicken Jook/Congee/Rice Porridge.
I found a boatload of my homemade Chicken Stock in the Deep Freeze from as far back as 2023!
It tastes amazing!
That's breakfast for Moi tomorrow, DH can't even look at it, we have to eat in shifts :laugh:
Click to expand...

I'm glad you posted this! I made some in my IP and really like how easy it is to digest. I winged it and didn't really follow any recipe and I ended up with some smoked pork bits, diced green onion, diced roasted Big Jim chili, skinned and chunked fresh tomato and bone broth. 🤤
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Barriehie said:
I'm glad you posted this! I made some in my IP and really like how easy it is to digest. I winged it and didn't really follow any recipe and I ended up with some smoked pork bits, diced green onion, diced roasted Big Jim chili, skinned and chunked fresh tomato and bone broth. 🤤View attachment 134268
Click to expand...

That looks filling.
I never made an actual porridge.

I ended up eating three sandwiches.
I can't believe I'm out of Bush's Beans :banghead:
But three sammies with the pickle slice on them was more than enough for dinner.
 
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I had linguine with some quick homemade tomato sauce. I used a can of plain, nothing added tomato sauce (with fresh - onion, garlic, and basil, burgundy wine, EVOO, freeze-dried oregano, my house blend AP seasoning, salt, ground peppercorns, and ground red pepper flakes). Topped with grated parm reg and pecorino romano.
 
Barriehie said:
I'm glad you posted this! I made some in my IP and really like how easy it is to digest. I winged it and didn't really follow any recipe and I ended up with some smoked pork bits, diced green onion, diced roasted Big Jim chili, skinned and chunked fresh tomato and bone broth. 🤤View attachment 134268
Click to expand...
I like to throw in Shitakes to my Jook
 
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