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DalTxHornFan

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Posts posted by DalTxHornFan

  1. 1 hour ago, Mack Tripper said:

    My pro tip for making stocks or braises using pressure cookers is to use the pressure cooker as the first step of the process. Because pressure cookers are a sealed environment nothing you cook will reduce, and reducing any cooking liquid increases the flavor. For example, if you're making chicken stock for soup later, make the stock in the pressure cooker let it cool and put in the fridge or freezer for later. When ready to make soup, reduce the stock down by about 1/3. This is greatly enhance the flavor.

    For braises, I will do a big pot full of beef short ribs braised in red wine and chicken stock. When they are done, I let them cool and put the pot in the fridge. The fat will form a barrier over the top of the pot like a confit, which will preserve the short ribs for a while. When I'm ready to make the short ribs, I remove most of the fat from the top of the pot and dump all the liquid in a saucepan and reduce the sauce down, when its almost done, add a chunk of butter and stir and add in the short ribs to come back up to temp. While the short ribs are good straight out of the pressure cooker, they are way better with this method. 

    Good points.  But I'm lazy.  I like to let the pressure cooker equipment do the work without having to clean/use a bunch of other pots and such.  After making the stock, I usually put the liner into a fridge overnight, take off the then-congealed fat layer, and reduce the remainder using the pressure cooker saute mode without the lid.  Then I strain and season. (I've learned the hard way about trying to season before reducing your stock!)

    • Like 2
  2. 3 hours ago, Armybrat said:

    It appears I mis-remembered the time of the Number 1 restaurant fire at S. Congress & Riverside by about 10 years. lol

    I watched that fire happen from my office at the American Bank/MBank/Chase Bank/221 West 6th Tower.  Seems like it was on a Saturday afternoon.  Lots of black smoke.  That view has changed a bunch since then!

  3. 4 minutes ago, pyrohornIII said:

    I don't know for sure Zepol, but I think a big part of price is size.   I bought the segura and it works fine, but most of the recipes seem to be for the Instant Pot, which has different controls.   So you have to translate.   The segura was a little less at the time, but now it's in line with the others.

     

    Our first one had a "non-stick" liner.  It wore out and started flaking.  Not good eats.  The one we have now has a stainless steel liner.  Much improved.  

    • Like 1
  4. 18 minutes ago, Orange^White said:

    No liquid smoke? GTFOH.

    I've actually done the liquid smoke approach with an electric pressure cooker on a small pork butt for a quick, low-key, "we need some pulled-pork sliders" lunch event.  It wasn't quite like Franklin's, but it worked out fine.

  5. The other thing we've learned it that it is easy to make great stocks with these things.  Freeze your veggie and meat trimmings, leftover turkey and chicken carcasses, shrimp or crab shells, and the like from when you are doing your normal daily cooking prep.  Once you accumulate a good stash, make stock.  I've been making all my gumbo with homemade stock since we got our first one (we are now on our second one) around five years ago.      

  6. On 7/15/2018 at 6:16 PM, Baboontyme said:

    Yeah I'm just going to be putting it on the smoker. Nothing too complicated. Pic below. I think it's 1 piece - a slab. It's 12.35 lbs. So leave the skin on or no?

    42529400165_9ca629f377_z.jpg

    That would be skin.  Cut that stuff off.

  7. 20 minutes ago, South Austin said:

    So more time to drink beer while cooking?

    True, but you do have to be mindful of the impact of the pressure difference when translating traditional pressure cooker recipes into the electric cooker world or you might not be happy with the results once all the beer is gone.

  8. Lamb shanks are perfect for this type of cooking.

    Tuscan Lamb Shanks with White Beans

    INGREDIENTS 2 lamb shanks (2 pounds total) 2 tablespoons olive oil 1 large onion, chopped 2 medium carrots, chopped 2 celery ribs, chopped 3 garlic cloves, thinly sliced 1 (14-ounces) can diced tomatoes in juice 2 rosemary sprigs 1 cup dried navy beans, picked over 3 1/2 cups water Equipment: a 6-to 8-quart pressure cooker Garnish: chopped flat-leaf parsley; extra-virgin olive oil for drizzling.

    PREPARATION Pat lamb shanks dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in pressure cooker over medium-high heat until it shimmers, then brown shanks well, 1 at a time, transferring to a plate. Add onion, carrots, celery, and garlic to pressure cooker and sauté until golden brown, about 6 minutes. Add tomatoes with juice and rosemary and cook, stirring, 1 minute. Stir in beans, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Return lamb shanks to pressure cooker and bring to a boil. Seal lid and cook at high pressure according to manufacturer's instructions, 30 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid and discard rosemary, then transfer shanks to a cutting board and coarsely shred meat. Spoon bean and vegetable mixture into large shallow bowls, then top with lamb and sauce

    • Like 1
  9. 14 minutes ago, CooterBrown said:

    La Reyna on South 1st. Solid greasy Tex Mex with homemade tortillas and for breakfast they had a salsa served warm.

    Which reminds me of BB's Mexican Restaurant, originally on South First, and ultimately in the location that currently houses Ranch 616 (one of his daughters was dating Russell Korman -- it seemed that he facilitated the relocation).  Enchiladas con Huevos FTW!

  10. IDK, but I've never left the skin on.  I always trim my brisket, so it just seemed normal to trim a pork belly, as well.  Easy to freeze the skin and use it later for something else.  Good luck!

    • Like 1
  11. 1 hour ago, Baboontyme said:

    So leave the skin on or no?

    Take off the skin.  Make cracklings.  Slice the skin into strips around a quarter-inch wide or so.  Toss them into some boiling salted water for a minute or so.  Remove, strain and rinse them off in cold water.  Pat them dry and season with kosher salt and optional: garlic powder, black pepper and/or red pepper flakes.

    Roast them on a wire rack in a 425 degree oven (shake or stir them to make sure everybody is getting crispy) for 30 minutes or so until crispy.  Let them cool on a paper towel and try to save some for the other people you plan to serve.

     

    • Like 1
  12. Atlanta Rhythm Section -- Another Man's Woman -- crank up the volume! Perhaps one of the best bass rips ever at around 6:00 -- RIP Paul Goddard

     

    • Like 1
  13. 3 hours ago, thrillhammer said:

    I would add to your list quality seafood, threadgills, green pastures, nighthawk, fonda san Miguel, dirty's, Jeffrey's, hut's, cisco's, joe's, hill's, iron works, miltos, posse, dart bowl, draught house.  still a lot of places still around from the 80's.

    Adding El Patio, Catfish Parlour, Conan's (RIP 29th street store, but still alive and kicking elsewhere), Hyde Park Bar & Grill, Burger Tex.

  14. I've done a couple of belly's recently as I was getting bored (blasphemy, I know!) with brisket.  Take off the skin and make cracklings.  Treat the rest of the belly just like you would a brisket.  For me, that means cracked pepper and kosher salt over smoke.  I usually wrap in butcher paper after 3 or 4 hours and finish in a low oven until everything is rendered.  Rest (or even better, let it cool overnight in refrigerator) before you cut (against the grain!) and re-heat before serving. Enjoy!

    • Like 1
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