Thursday, December 28, 2017

7 pressure cookers meal

By YouTube member Rick Mammana and his wife, presumably.

They blow a fuse.

They're funny. And they're cute together.

At the end when they plate what they pressure-cooked and have their dinner together they don't mention the blueberries that they moved to the porch. And a few things don't make much sense done this way but they did it anyway. The blueberries for example, it's unclear why they did that in two stages and why they used pressure at all. In fact, why do any of that to blueberries?

Seems no advantage to use pressure on blueberries, or even to cook them, and another with beans that are already cooked under pressure when tinned.

They have another video where they show using eight pressure pots at once.

I watched a hundred such videos. Okay, fine, possibly ten videos. Surprising and a bit dismaying how many people serve their own dinners on paper plates. One used paper plates as their cutting board. Life as a picnic.

Through all this I'm learning people really don't like to cook. Or their conceptualization of cooking involves prepared ingredients. So much is like the Deplorable Cookbook. They use frozen and tinned prepared ingredients where fresh and basics are available. And Americans avoid making dough. There is a strong flour aversion across America. They buy prepared bread dough, prepared pizza dough, prepared pie dough even for chicken and dumplings, prepared puff pastry and they never make their own pasta. Even prepared biscuit mixes, brownie mixes, cake and cookie biscuit and cornmeal mixes.

I must have gone through a get back to basics phase that had a permanent affect. Whenever someone opened a package I imagined what it is they're avoiding and contrast that with what they're accepting. If you open a package of frozen vegetables for your chicken a la king then why not buy a container of chicken a la king? If you prepare biscuits from a package then blend the biscuits into your chicken a la king so they disappear and make the mixture thicker, much thicker, gloppy actually, then why not just blend flour into your chicken a la king?

Watching them so much causes more questions than watching them answers. I don't have any questions for them to answer, so it becomes all questions generated by watching, like "Why are you doing it this way? Why so heavily reliant on industrialized ingredients? Oh! Because you don't know where they come from. You don't know what simple things the manufacturers did to the basic ingredients you have on hand. All that double packaging and printing and marketing doesn't bother you. It's literally beyond your comprehension how to make and roll out pasta so you cut prepared pie shell dough instead. Then brag about saving pennies elsewhere. Their pressure pots speed up their process for them without making any other improvements like taking their style back to basics. I don't think they know what the basics are. And that explains why they use so many prepared spice combinations, spice mix for chicken, spice mix for fish, and so forth, a lot of extra little containers of spices and fewer of the spice basics.

The Instant Pots are available on Amazon again (while still sold out on Instant Pot site) so I had one sent to my niece. I hope she appreciates it. I've never seen her cook anything. But then, she is my sister's daughter and my sister likes to cook everything according to standard. Betty Crocker Cookbook standard, not NYT Cookbook standard, not Julia Child Mastering the Art of French Cooking standard. One time I gave her a Faberware pan and she looked at me like, "Really, a pan?" I looked at her back like, "Yes, a pan." Then a year later she called me to say that she uses the pan everyday and went on to say why she likes it.

And that makes her to think about me affectionately every single day for the last thirty-five years. She said that.

So buying these pots as gifts is totally self-interested.


chickelit said...

Trooper makes cooking videos?

Chip Ahoy said...

Who knew?

The wife does very well with the pot filled with vegetables. I would have put bacon in there, or butter. And with things like chard, I like to get a sweet/sour thing going on with vinegar and something sweet. See how the fat and the vinegar makes an automatic dressing? And chile flakes. And garlic.

I just now remembered something cute.

Remember when honey/mustard salad dressing became a thing? You suddenly heard about it all over the place all at once. A new choice everywhere that you go.

That's basically oil and vinegar simple vinaigrette. Mustard is emulsion to that and the same thing as adding horseradish or wasabi. They're all in the same plant family, brassicaceae.

Honey is something sweet that is natural, but anything sweet will do the same thing, maple syrup, corn syrup, agave syrup, turbinado sugar, brown sugar, white sugar, fructose, sucrose, any jam or preserves will do the same thing while imparting an individual flavor. I told this to a woman some 15 years my senior, queen of the bottled dressings, and I assumed she wasn't paying me any serious attention, rather, just sitting there conversing, enjoying watching me do my own strange little thing.

Throw a fresh herb into that, and honestly, because of all the choices available each time it's not possible to produce the same salad dressing twice.

A few months later, she hosted a small dinner party with friends around my own birthday. She prepared a lovely tossed salad with her own homemade vinaigrette with oil/vinegar, powdered mustard and raspberry preserves and it was excellently balanced. And I sat there and enjoyed it amazed and impressed and filled with wonder that you really can teach old people new tricks.

ndspinelli said...

The surviving Tsarnaev brother has a pressure cooker cookbook coming out in April.