What's for Primal Dinner? 2.0

I love my IP but have the same issue with counter space and/or storage space. It is the only appliance I leave out all the time.

No coffee maker, no toaster. haha I perc my coffee since the last coffee maker passed. I think I prefer the perc.

If you like hard boiled eggs, the IP does a wonderful job especially because peeling is the bomb.

If you like hard boiled eggs, the IP does a wonderful job especially because peeling is the bomb.

My daughter says the same thing. We've found the following technique to work well for HBEggs done in a pan: Place eggs and cold water in the pan, eggs covered or nearly so. Bring water to a boil, turn off heat, cover pan, let cool for a few minutes then remove the lid (do it before the lid seals down hard because of air pressure). Let eggs cool for 10 minutes or so, then run cold water on 'em. To peel, tap the egg enough to break the shell, then roll vigorously for a few seconds between your palms. Shell will just fall away.

perennialpam wrote:  I perc my coffee since the last coffee maker passed.  I think I prefer the perc.  

 

I don't percolate my coffee but I can totally understand. We camp a lot and although we have a large pop-up camper (with bathroom and shower - I hate public bathrooms!) we always camp on non-electrical sites because the electrical service sites are akin to camping in a field with the other hundred people who want electricity. Anyway, due to no electricity we had to come up with a good coffee solution and we decided on a French press. It makes SUCH good coffee. I have thoughts of just using that once our coffee maker goes one day.

I LOVE my IP. It lives permanently on the work surface. I have also bought the Instant pot Sous vide circulator - which is also fabulous.

@breadsauce - tell me about the sous vide circulator! Is it to late.to change my Christmas wishes?

Dawn wrote:@breadsauce - tell me about the sous vide circulator! Is it to late.to change my Christmas wishes?

The Sous Vide is an awesome culinary tool. We use our all the time. Anova makes a really good one that you can use in any vessel.

Anova Sous Vide

I love my Instant Pot! It's actually been collecting dust for a little while, but I might have to go shopping for some pot roast or beef stew ingredients after reading this thread. It's certainly cold enough for it!

EDIT: Oh, if you guys want a coffee maker that doesn't take up much space but makes an AWESOME cup, pick up an Aeropress. Can't recommend them enough. Easy to use and I've never brewed a bad cup in the thing. Fits in a drawer or cupboard, no problem.

We never make the traditional turkey dinner for Christmas. Mostly because we just make turkey any time of the year around our house. This year hubby went out and bought a brisket and made both smoked brisket and corned beef. It was delicious! So tender.....

RedComet wrote:Oh, if you guys want a coffee maker that doesn't take up much space but makes an AWESOME cup, pick up an Aeropress. Can't recommend them enough. Easy to use and I've never brewed a bad cup in the thing. Fits in a drawer or cupboard, no problem.

I wouldn't feel comfortable putting very hot water in a plastic tube. Some plastics are more leach-resistant than others, but heating food or drink in them is not a good idea.

New Year's Eve dinner....... Filet Mignon with demi-glace, shrimp, scallops, chard, and Pomme Dauphines. Of course chased with a nice, bold, red. All cooked by hubby. He's a very good chef! I'm so lucky to have him.

Impressive meal. It beats the heck out of the BAS we had. Your red wine would have done me in, all reds put me to sleep very quickly. We maintain one big tradition -- Since 1970, we ring in the new year with a super cheap bottle of Andre Cold Duck at midnight.

Some real nice meals there Ontario!

Neck2 wrote:Some real nice meals there Ontario!

Thanks! Although I can't take credit. Hubby is the resident meat expert. He also loves his sous vide.

Just made up some heritage spare ribs. Pastured pork. Use a redhot marinade and oak ridge dominator rub and smoking at 225 with apple wood on the Big joe. Going to make a roasted root vegetable medley as a side dish. I’ve got beets turnups sweet potato and carrots going in. It’s amazing how flavorful these ribs are! I’ve found in the past that pork is one of the toughest pieces of meat to find pasture raised. Glad to finally find a local supplier. Everybody seems to focus on cattle and grass fed....so that’s easy to find these days. In pork,, chicken, and fish I believe food quality becomes far more important than with your ruminants.

Neck....we're gonna need some pictures.

Lol...I know. I gotta figure out best way to post em. Suggestions?

Neck2 wrote:Lol...I know.  I gotta figure out best way to post em.  Suggestions?

I just click on the picture button, above (when you are replying to a post). And then you can upload it directly from the file on your computer/tablet, etc. It works much better than a third party picture hosting site.

Hmmmm....ok.   That’s the prep work.   Let’s see if it worked.  Sweet!   Got it.   Alright, will post a plated shot in another hour or so!

I guess I was using app form in web so no pic button before. Lol. Anyway....Alllllll weather is BBQ weather

Now THAT's that I'm talking about! LOL!

Okay, another pic when it's done.

Foods Done! Came out great! Ribs are pull from bone tender and taste so good it would be a crime to cover em up with sauce!

Looks good, Neck! I'll be right over.

Hnnngh. I wish I was eating that for dinner!

Yum, I’m on my way as well

Thanks all!

Got some atomic buffalo turds going on the pit barrel soon (goat cheese stuffed jalapeños wrapped in jowel bacon) smoked with apple wood. That one is primal.

Less primal, but good for playoffs party is the buffalo chicken dip. Smoked chicken breasts then pulled and mixed with goat cheese, red hot, and Greek yogurt. Keep it primal and use veggies to dip, or allow some tortilla chips in for game day.

I’ll post a couple picks later. Go Steelers!