#i have a slower cooker recipe

[copperbadge]

Hi Sam. I have a rump roast I want to use and it's apparently very popular for French Dips, Italian Beef sandwiches, and roast beef deli meat. You've made a version of Italian Beef before as and have posted pictures of it plus a general method of what you did. Do you have a specific recipe you use? (I mostly need it for measurements. I've made BBQ briskets and Mississippi Roast enough to wing it, but it's~ 4lb of beef and I don't want to mess it up.)

Thanks!

The recipes I've found online for italian beef are pretty vague, I'll be honest, so I've developed something closer to a widely-applicable technique, because really you're just doing a steam-braise that also creates a jus. So, my advice for cooking about four pounds of rump roast for sandwiches is as follows, a lot of it may be review for you :D

Trim the roast to a thickness that you'd be comfortable slicing, and a width and length that will fit in your slow cooker. I also trim off large chunks of fat. I usually do three pounds of beef, cut into 1lb segments that are roughly 1" thick, piled atop one another.

Use enough beef broth to cover the bottom of the slow cooker. I use 3 cups in an instant pot slow cooker, which is tall and narrow. You probably don't need more for 4lbs, just make sure it covers the bottom of the pot decently. If you don't have beef broth, chicken broth will work, or even water in a pinch; the beef will drain a lot of fat/flavor into it regardless. You can boil trimmings to get a decent broth, though that takes time. At this point I just have a "mother broth" of leftover jus that I use for the next batch, I just add some water or beef broth each time to make up 3 cups.

Put some kind of rack or platform on the bottom of the slow cooker. It doesn't have to raise the beef much, just keep it mostly out of the liquid.

Season the beef as you like (I use a steak seasoning blend). Place the liquid in the pot first, then layer the beef into the slow cooker on top of the rack or dish. It can touch the liquid, that's fine, just shouldn't fully immerse in it.

Slow cook on high for 3-4 hours or until the beef is fully cooked through. If you take the temperature it should be at least 145F, and should not be pink at all in the middle. Remove and let cool; refrigerate before slicing. And that's it really, no special trick.

For jus, boil the liquid left in the slow cooker for minimum five minutes at a full boil. After boiling, strain it, cool it, and store it. It should still be somewhat cloudy, that's flavor baby!

I slice the meat very thin and of course across the grain to keep it tender, but you can slice it any thickness you like. Once sliced, I store the meat packed in jars and covered in jus; it freezes well (just don't tighten the jar lid until it's frozen) and reheats best when heated in liquid (I microwave, but it heats as well, just slower, in a pan on the stove top). Then just pull the beef out of the liquid, toss it on a crusty roll, and dip the roll in the liquid for extra flavor if desired. Or eat it cold, it's good that way too.

For the best possible italian beef, I've found that it's ideal to take the roll, stuff it with warm-to-hot beef, dip it thoroughly in the jus (doesn't have to be hot), wrap it in lightly greased foil, and bake in a toaster oven at 450 for about 5 minutes. I've been experimenting with mine and have enjoyed adding a variety of cheeses before baking, and I've also found a sliced hard-boiled egg a nice addition.

[wearethewitches]

I'd have to search it out, but there's a great herb & spices book I got last year that, despite being pretty hefty, is a very deep dive into general world origins (ex. Indian spices versus Iranian spices) that does actually have a lot of anecdotal instructions on timekeeping (and shelf life).

In general when it comes to cooking, I find it easier to classify which herbs & spices need shorter or longer cooking time by A) their reaction to heat and moisture, and B) whether they were a leaf, root, seed, plant, etc.

I know not everyone will know how to identify plants on sight (and if you can't tell the difference between a leaf and a root, I gently but genuinely encourage you to search out education on these topics, its very useful, and also neat to knkw) but basic visual and textural understanding of what you're cooking, both in full on plant/etc. form, and the jar in your spice cabinet, is really fucking handy.

For example, a lot of French and British slow cooking recipes will have the same herbs (most often leaves or plant stems) because the rate of infusion is slower at a lower temperature and exactly in the same way as tea, herbs are delicate. They do have a max infusion, and it's easy to make a "tea" in soup and stews. You can use their dried versions the same way, but dried herbs react differently than fresh to heat and moisture: they slowly secrete their flavour. Dried herbs as a general rule have a max flavour/cook point of twenty minutes, and I'd recommend a five minute minimum. Fresh herbs react to the proverbial trauma of being cooked by sweating out their flavours in the space of 2-7 minutes. More than seven is beating a dead horse, at that point.

Building on this: spices.

Spices are dried. The potency of spices cannot be underestimated flavour wise, as you may already know. The burning point of spices comes quicker than you think due to the size of the individual grains, but unlike herbs, spices have a higher tolerance to heat. This comes from actually being a different part of a plant. Leaves are delicate, roots and barks are not. The actual design of a plant before becoming the jar in your spice cabinet affects it's resistance to being cooking once dried.

I'd also like to clarify at this point that I'm writing this on a bus and am too tired to provide many examples of "strong" spices. Weak ones, yes - chilli powder is weak. Chilli can burn, though you might not be able to tell due to the spiciness. The giveaway there is usually the texture. Chillies are high moisture peppers prior to becoming powder, but if you give it more moisture than heat - the same way as herbs in a slow cooker - the flavour enhances and you've basically won yourself a soup effect.

A great tip for if you're unsure about how long to cook spices is to "toast" them, then chuck them into your recipe halfway/a third from finished cooking. Toasting spices involves heating up a pan without any oil and warming up your spices for literally only 1-2 minutes. No more.

Basically: if it was a leaf, hold off. If it came out of the dirt, longer. If it was a seed, even longer. If the moisture point was high to begin with, it won't need long.

I have a massive headache and I might add to this later, but everyone else feels free to add/correct for now lmao. I am a trained chef, but that means shit if I'm wrong 👍.

"Which spices go with which foods" lists are of limited value to me because, like, I have functioning taste buds. What I really need is a "spices that need to be added at the start of the cooking time in order to properly develop versus spices that need to be added in the last five minutes because extended heating fucks up the flavour profile" list – that shit is not intuitive.

[tearsinthemist]

Barley Vegetable Soup

Barley Soup with Vegetables

ByTerri Edwards September 13, 2024

My sister–a former veggie-hater–came up with this delicious old-fashioned vegetable barley soup. She has obviously recovered from her veggie-hating days and is now a healthy, plant-based eater who is off all of her medications.

What is barley?

Barley is a widely used whole grain that has a nutty flavor and slightly chewy consistency and can be used in recipes like soups, stews, salads, and more. It’s packed with fiber and other nutrients and has many heart-healthy benefits like lowering cholesterol and improving digestion.

Most grocery stores carry barley in their dry goods area close to the dry beans and rice section. Some stores may have it in different forms such as hulled barley, pearl, grits, and even flour and flakes.

Gluten-free substitutions

Be aware that barley is not gluten-free, but other gluten-free grains such as brown rice, millet, or buckwheat groats can be substituted for it in this soup.

Tips & Suggestions

Save money- The recipe calls for using either vegetable broth or water. Using vegetable broth really adds a lot more flavor in my opinion. Another less expensive option is to mix it up and use 3 cups veggie broth plus 3 cups water.

Potatoes- For the potatoes, I usually leave the peelings on mine, but they can be peeled before adding to the soup if preferred.

Time savers- If you’re in a hurry, all of the vegetables can be added at the same time. Covering the pot during cooking can reduce the cooking time by 5-10 minutes.

Which vegetables to use

Broccoli and cauliflower

Potatoes

Onions

Carrots

Celery

Spinach or cabbage

Zucchini and squash

These should not be added until the end because they really don’t need to cook, only wilt.

Serve warm and enjoy!

Slow cooker instructions

If using a crockpot, I simply add all of the ingredients (except the spinach) to my pot–vegetables and seasoning–and stir them up well.

There are a couple of choices for settings. For slower cooking, set to LOW for 5-6 hours.If you would like to speed up the cooking time, set itto HIGH for approximately 3 hours.

Remove from heat and enjoy! I love to serve this soup with crusty sourdough bread or my vegan cornbread recipe.

Instant Pot instructions

Set to Manual high pressure for 15 minutes.

Once it has finished cooking allow for a slow release for10 minutes then carefully turn the Vent to release pressure.

[eazy-group]

Slow Cooker Basque Pork Stew

New Post has been published on https://eazywellness.net/slow-cooker-basque-pork-stew/

Slow Cooker Basque Pork Stew

Last Modified: Aug 7, 2023 by Katie Hale · This post may contain affiliate links · Leave a Comment

Slow Cooker Basque Pork Stew is a hearty, savory dish that will tantalize your taste buds and leave you wanting more. The pork is cooked to perfection, infused with the flavors of bell peppers, ham, and a blend of herbs and spices that will have you coming back for seconds. It’s a perfect meal for anyone looking to stay on track with a paleo or keto lifestyle while enjoying a delicious stew.

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Slow Cooker Basque Pork Stew

The slow cooking method used in this recipe brings out the best possible flavors and a tender piece of pork in every bite. You’ll love the richness this brings out over a slower cooking time.

This recipe is a great meal all by itself, but you may want to serve it with a side salad or a slice of paleo bread.

Ingredients

Serves: 6 Prep Time: 2 minutes 5 Cook Time: 6-8 hours

2 lbs pork shoulder

2 onions

1 cup chicken broth

2 tablespoon tomato paste

2 bell peppers

¼ lb ham

10 cloves garlic

1 teaspoon paprika

1 teaspoon dried thyme

¼ teaspoon red pepper flakes

1 orange

2-4 tablespoon cooking fat

Salt and black pepper

How to Make Basque Pork Stew in a Slow Cooker

Start by preparing your meat and vegetables. Once the pork is cubed, season it with salt and black pepper.

Then, melt the cooking fat in a skillet, and brown the pork for 3 to 5 minutes. It will not be cooked through. Remove from the skillet and place into the slow cooker.

Add the onions to the same pan, and cook for 5 to 7 minutes, until translucent.

To the onions, add the chicken broth and tomato paste. Whisk this together and bring it to a boil. Then, pour the mixture over the pork in the slow cooker.

Add the orange zest and flesh, bell peppers, ham, garlic, paprika, thyme, and red pepper flakes. Add salt and pepper “to taste”. I start with ½-1 teaspoon each and add more later.

Cover and cook on low heat setting for 6 to 8 hours.

More Stew Recipes

If you want more tasty recipes for your meal plan, check out some of our favorites below. Stew is a great addition that gives you a warm comforting meal that is often budget-friendly and easier to prepare.

📖 Recipe

Slow Cooker Basque Pork Stew

Delight in the rich flavors of slow cooker Basque pork stew, a comforting and hearty dish

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Prep Time 15 minutes mins

Cook Time 6 hours hrs 15 minutes mins

Total Time 6 hours hrs 30 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 313 kcal

Instructions 

Prepare the meat and vegetables. Cube the pork and season with salt and black pepper.

2 lbs pork shoulder, Salt and black pepper

In a skillet, melt the cooking fat and brown the pork for 3 to 5 minutes. It doesn’t need to be fully cooked. Transfer the pork to the slow cooker.

3 tablespoon cooking fat

In the same skillet, cook onions until translucent (around 5 to 7 minutes).

2 onions

To the skillet, add the broth and tomato paste and whisk to combine. Bring to a boil, then pour over the pork in the slow cooker.

1 cup chicken stock, 2 tablespoon tomato paste

Add orange zest and flesh, bell peppers, ham, garlic, paprika, thyme, and red pepper flakes to the slow cooker. Season with salt and pepper to taste (start with ½-1 teaspoon each).

2 bell peppers, ¼ lb ham, 10 cloves garlic, 1 teaspoon paprika, 1 teaspoon dried thyme, ¼ teaspoon red pepper flakes, 1 orange

Cover and cook on low heat setting for 6 to 8 hours. Taste and add more seasoning if needed.

Notes

Use any pork shoulder, pork roast, pork steaks, or pork stewing meat

Add cubed potatoes if desired for a heartier stew

Nutrition

Calories: 313kcalCarbohydrates: 11gProtein: 24gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 75mgSodium: 399mgPotassium: 652mgFiber: 2gSugar: 7gVitamin A: 1575IUVitamin C: 67mgCalcium: 42mgIron: 2mg

Keyword basque pork stew, paleo pork stew, slow cooker pork, slow cooker pork stew

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[empyreanwilliwaw]

I dunno maybe all those liberal voters who care about ending the genocide CAN FUCKING VOTE FOR A CANDIDATE THAT WANTS TO END THE GENOCIDE??? If the majority of Americans able to vote are not in favor of ending the genocide than we’re in much worse shit than anything Project 2025 proposes.

You say it makes your blood boil, but what are you ACTUALLY going to do about it? Prioritize your own safety apparently. Because that’s what liberals always do. It’s never the “right time” for progress, because seeing Justice done might cost YOU too much.

How much time do you think the Palestinian people have? How long must they wait till you’re willing to help make it stop? Even the bombs and bullets aside, food is scarce and the water is laced with polio. They might not have 4 months much less 4 years.

Jasmine Sherman is on the ballot in 48 out of 50 states. That is massive for a 3rd party candidate, this is our best shot at not just ending the genocide but at breaking the stranglehold Republicans and Democrats have on the US. But of course, that would require enough liberals be willing to take a chance on a 3rd party even if it risks splitting the vote and getting Trump elected. It’s the Prisoner’s Dilemma. The only way to win is to not make the selfish choice and trust everyone else to do that same. But you won’t of course. Trump and Project 2025 is just too scary for YOU. So you’ll write the Palestinians off as damned either way, no matter how much it makes your heart ache which I’m sure is a great consolation to them.

But hey, why don’t you ask some Palestinians how they feel about the slower, smaller backhoe killing them and their families instead of the bigger one. Cause see, the things about differences is that they’re all relative. A peregrine falcon is a lot faster than a wolf, but if I’m a little bunny with a broken foot it doesn’t fucking matter which one is hunting me. My odds are zero either way. Similarly, when things reach a certain level of bad it’s hard for it to be meaningfully worse. It’s impossible for Trump or Kamala or whomever gets elected to make the Palestinian Genocide meaningfully worse. It is already a genocide. Every other day there’s the reveal of a new crime against humanity, another cruelty or injustice gleeful inflicted on starving children. This hole isn’t getting any deeper, and all Trump or Kamala are gonna do is maintain this course.

Look. Whatever happens you and I will be fine enough. Even under another Trump presidency we can probably get by ok. It won’t be nice, it’ll be a lot of hard work, but we can do it. We have before. Palestinians are being genocided right now, a genocide aided and abetted by our president. Everything they are is at risk. Every song, every painting, every recipe, every man, woman, and child. Nothing we might go through compares to that. Nothing. We need to be brave and do what’s right, even if it costs us our privilege and comfort. THIS IS NOT ABOUT US.

Congress gave Netanyahu a standing ovation this week. Democrats and Republicans both. Neither party is going to fix things because they financially benefit more from them being broken. A 3rd party president is the most direct and PEACEFUL resolution we have a genuine shot at, and can go a long way to nipping a lot of other serious problems in the bud. The world is a pressure cooker right now, and it’s fit to blow any second. Climate Collapse is ongoing, looming over us like the Sword of Damocles and in some parts of the world it’s already dropped. People are dying because of us. Humanity cannot afford another president who’s only interested in maintaining the American Empire and pleasing corporate interests no matter the human cost. You need to have solidarity with your fellow humans, both at home and abroad, it’s the only way any of us are getting out of this alive.

under harris and trump my cousin will continue to be preyed on by police. under harris and trump he will not be able to stay in his home state. under harris and trump the man i befriended at the airport after a six hour flight will continue to have to travel from the northern us border over the southern on a laundry worker's salary to see his family. under harris and trump palestinians will continue to have their slaughter go unquestioned by its sponsors. under harris and trump my other cousin will continue to hate being black.

i really don't care that us white queers will suffer more under trump. i think voting to save ourselves is enacting violence on our loved ones. i care to have a world where they can go about their lives with ease. i care to tell my government that their continued actions against that will never have my support. i don't care to save my own skin when it pushes that future away from my family and the virtual strangers i hold in my heart.

don't vote harris. for the love of god or the love of your friends. please. voting for sherman, or de la cruz if their standing is too risky, or abstaining entirely is a greater step toward progress than voting blue no matter who.

if no one ever took a step toward progress that risked their own wellbeing then we wouldn't have progress in the first place. why should we be the only ones not to suffer. why should i save my skin while cementing my friends further into danger.

[whereimfeminine]

This might sound like a silly ask but: I have never used a slow cooker and I am about to move into a house that has one. Do you have any soup recipes to recommend? I would like to make some say once a week to take into work with me for lunch! Vegan recipes would be incredible! (If you have the time to share that is, obvs!)

this is not a silly ask at all, slow cooker soups are my true joy and passion, and i'm very excited that you get to embark on a slow cooker journey. BUT unfortunately i don't really follow any recipes, my approach to slow cooker soup is to throw whatever i have in the fridge and pantry into the slower cooker and call it soup lol. BUT, what i find usually works well is: whatever amount of water, bouillon/stock cubes (or a bunch of spices if i'm out), whatever spices strike my fancy (usually some random mix of italian seasonings/herbs de provence/ garlic / onion power, red pepper flakes; but sometimes i like to get a lil Spicy and do some curry or cayenne powders instead, or i had some piri piri spice i did i rly liked; i just throw random large shakes of spices and hope for the best and it usually always works). and then for veggies, potatoes, onions, carrots are the most standbys, always good, usually on hand. sometimes i like to do sweet potatoes, they tend to get a bit mushy and disingrate a little but i like that when i'm going for a thicker consistency soup, more stew-like of a soup. today i had some leeks which was new for me. and for a protein, i usually do a whole bag of either lentils or split peas -- neither of them require soaking and cook really nicely. (except today, i was out of lentils and split peas (usually i always have them on hand) so i was gonna just do veggies but then I saw @lithographarry's tags about pasta in soup and it inspired me and i cooked up some pasta and put it in my soup for some more substance, v into this development). I put everything in the same time, and then i just stir and taste it a bit throughout the day (but you could also not stir and taste it, it'd be fine lol). i think i put my soup on around 11:30 today and had it at 6! i put it on high part of the time and low part. but the fun part of slow cooker soup is it never comes out quite the same each time and you can make it as different as you want and it's always warm and delicious and low-effort.

one other great thing to do in slower cookers is a bean chili - just cut up an onion, and then add some cans of beans (the standards, i usually do kidney, chickpea, black beans), stewed tomatoes or something of that sorta, and then you can add like unspiced tomato sauce + chili powder, but tbh i'm usually rly lazy and get beans in chili sauce, and use a couple jars of those plus my other beans and then Boom Warm and Delicious (and if you really wanna be next level, can add a baked potato and put the chili on the baked potato, with some ~cheese of your choice)

pls keep me updated on your slow cooker adventures, my crock pot is my fave

[kariachi]

To make up for hurting Angelo’s heart earlier- some soft domesticy Osmobeast fic.

~~

There were multiple reasons Gar let his man know ahead of time when he intended to come back home to the apartment. Expecting him meant that Kevin had a much shorter moment of paranoia when the door opened. Zed was generally being distracted so he didn’t have to worry about her waiting in front of the door like a tense spring to knock him back into the hall. When stepping inside and getting hit with the smell of cooking meat, he could be certain there was another option already available.

Zed dropped her bone as Gar shut the door behind him, beelining and yet still reaching his side after Kevin.

“Babe,” he said, draping his arms around his shoulders.

“Beautiful,” Gar replied, hands automatically finding Kevin’s hips as he leaned up for a gentle kiss and felt every knot of tension in him melt away.

“Everything good?”

“As it ever is. Just missed you.” It’d been thirty-two hours that felt more like thirty-two years. Time somehow always managed to move slower when they were apart and nearby than when one of them was out of town. Laughing, Kevin kissed him again before he could pull away, their smiles mirrors. “How about you?”

“Had to make myself a pot roast or I was going to actually die,” he said with a shrug, “but otherwise, pretty standard. Chili in the other slow cooker for you.”

“Thanks, hun.” Reluctantly pulling apart, Gar gave Zed customary scratches and ‘good girl’s before following Kevin into the kitchen. There was already a bowl of chili and some biscuits sat on the table for him when he arrived and he immediately went to grab some honey out of the cabinet. “These biscuits look a lot less uniform than usual.”

“That’s because they’re homemade, so if something seems off please don’t keep eating them.” Gar blinked and stared a bit as Kevin threw his own serving of good together. “Remember when Zak and his brothers came over and we served them the Pillsbury stuff?”

“Uh-huh.”

“Yeah, he sent me a recipe- his gran’s- and a promise of surprise inspections in the future.” Snorting, Gar shook his head as Kevin sat down across from him with a smile. “So, I figured practicing would be a good idea. Like I said, if they suck don’t bother, Ben’s gonna be by tomorrow and I can force them on him.” Ever the supportive partner, Gar ignored the chili he knew from experience would be good and instead took a pointedly large bite of biscuit, sending Kevin chuckling. It wasn’t quite burnt, but it was a closer thing than he preferred.

“Could’ve done with a bit less time in the oven,” he admitted, loathe as he was to do so, “but other than that it’s fine.” It was a biscuit, he wasn’t exactly a connoisseur. It was too dry to be light and fluffy, but it was still perfectly edible and damnit he was eating it. Shaking his head, Kevin put a piece of roast that was really more fat than meat onto one of his own and went to town.

“I’ll take them out a few minutes early next time,” he said as he did. “Hopefully they’ll come out better.”

“I’m sure they’ll be perfect.” Kevin snorted with a smile and another headshake.

“Don’t get your hopes too high, Mossball.” Gar just flashed a grin around a mouthful of chili.

“Too late,” he said once he’d swallowed, gently kicking Kevin’s calf under the table, “my faith in you is insurmountable.”

[whumpster-fire]

What if The Abyss Was Real?

I haven’t done a dumb “Applying real-world physics to fantasy settings thought experiment shitpost” in a while, I feel like doing one for Made In Abyss.

Okay so long story short, The Abyss, from the manga/anime Made In Abyss, is a really big hole in the ground. Specifically, it’s a circular chasm with an unknown depth estimated to be at least 20,000 meters, but there’s a magical curse that causes any human being attempting to ascend to get sick, with symptoms getting worse the lower you’re trying to ascend from, and if you go too deep you’ll die if you try to return.

Gee... sounds a little bit like Decompression Sickness, doesn’t it? So now I’m curious: would the increased atmospheric pressure in The Abyss be dangerous even if there was no magical curse?

To get this out of the way: a 20-kilometer deep hole can’t exist on Earth in real life - not because lava would come out, because continental crust is usually thicker than that (although the Abyss is on an island in the middle of the ocean so it might be getting into the mantle), but because rocks aren’t strong enough and the immense weight combined with the effects of erosion would cause it to collapse and fill itself in after a while. If there was a hole that deep, the bottom would probably be unsurvivably hot because of a combination of geothermal heat and Adiabatic Lapse (i.e. for the same reason high altitudes are really cold, a really low negative altitude would be extremely hot because any descending air mass will be compressed by the increasing pressure and when you compress air it gets hotter).

But assuming fantasy physics do keep the rocks stable and the temperature normal-ish, would the atmospheric pressure make the Abyss deadly to return from / descend into?

Let’s find out!

High pressure is a hazard divers in the ocean have to contend with, and much like in the Abyss, descending is relatively safe but ascending is the tricky part. It’s very hard to actually crush someone with pressure because the pressure inside and outside your body tends to equalize since we’re mostly made up of non-rigid liquid... gel... stuff. If you rapidly take that pressure away though, you get nasty effects like the solubility of gases in blood decreasing, causing gas to come out of solution and form bubbles which fuck your everything up. This is generally not a worry when going to high altitude because normal atmospheric pressure is only equivalent to about 10 meters of water, but if you go from a highly pressurized atmosphere to normal pressure too fast you can be in danger. In fact, decompression sickness was originally identified in bridge construction workers working in pressurized work chambers called caissons.

So could the Abyss cause that?

Well... the pressure gradient in a column of air is a bit different from in a column of water. In any fluid the rate of pressure change with depth is equal to the weight density of the fluid. In water, this means the rate of change is linear, approximately 1 atmosphere per 10 meters of depth, because liquids are incompressible and their density doesn’t change much with pressure. In air it’s a different story. The pressure change is much slower because gases are less dense than liquids, but it’s nonlinear, because air is compressible - the deeper you go the higher the pressure gets, and the higher the pressure gets the denser the air becomes, and the higher air density means the pressure increases faster. In fact, the pressure grows or decays exponentially with changing altitude!

This can be modeled with a “constant” called the Scale Height - the height it takes for the pressure to change by a factor of e. Scarequotes around “constant” because it isn’t: air density is a function of temperature as well as pressure, and like I said temperature isn’t constant with altitude. It also varies with molecular weight, and therefore with air composition, and therefore with humidity - humid air is lighter than dry air.

Luckily the Abyss has a constant-ish temperature (ish. The 4th layer’s really hot, the 5th is cold, but it’s not like it’s going from antarctic winter to boiling). What about humidity? Well... the thing is, the vapor pressure of water, and therefore the maximum possible partial pressure of water vapor in air at 100% humidity, is a function of temperature, but as the pressure increases that partial pressure becomes a smaller and smaller percentage of the total pressure. Even at the surface, the air won’t be more than 5% water vapor unless it gets above 30 *C, and only about 2% at 20 *C. So the effect of humidity should be pretty small.

So let’s assume we can approximate the air in the Abyss as dry air at... 27 *C because that’s 300 Kelvins and makes my math easier. That’s pretty warm, but the 4th Layer, Giant’s Goblets, is hot, humid, and really big vertically so it probably skews the average upward a bit. This gives us a scale height of about 8800 meters.

So what are the conditions like?

1st Layer: Edge of the Abyss. Depth: 0 meters. Pressure: 100% sea level.

I think the boundary between the city of Orth and the Abyss proper is around sea level? This is just normal air, with no health hazard to humans.

2nd Layer - Forest Of Temptation: Depth: 1350 meters. Pressure: 115% sea level.

So far so good. The air at the bottom of the first layer is a little thicker and contains a little more oxygen, so you might actual feel better going down there. Someone returning to the surface after an extended period of acclimation to the air down there might get mild altitude sickness.

 2nd Layer - The Inverted Forest: Depth: 2600 meters. Pressure: 135% sea level.

The pressure is know about the same as you’d experience at the bottom of a typical public swimming pool. Be careful to equalize your ears! The pressure difference between here and the surface is the same as between the surface and around 3500 meters above sea level, which is pretty darn high! The inverted forest itself and Ozen’s observation camp is probably a bit higher up than this so the pressure’s a bit lower, if somebody rapidly went all the way up to the surface after living down there for months they might get significant altitude sickness?

3rd Layer - The Great Fault: Depth: 2600-7000 meters. Pressure: 135-220% sea level.

This is a pretty tall layer, and by the time you reach the bottom the air is more than twice as thick as at the surface! This also means the updrafts hit extra hard because all aerodynamic forces - lift and drag - are amplified with the greater air density. A falling object’s terminal velocity is around 70% what it is at sea level. If somebody decided to skydive directly to the Giant’s Goblet, they’d still need a parachute but they could use a parachute of about half the area and still make a safe landing - if they weren’t eaten by the giant flying monsters or crashed into the cliff face by the winds.

4th Layer - The Goblet of Giants: Depth: 7000+ meters. Pressure: 220%+ sea level.

The top of the Goblet of Giants is humid and swelteringly hot. While the humid air doesn’t actually contain more water vapor than humid air of the same temperature at sea level, there’s still more air to absorb and conduct heat. The human body might have trouble cooling itself under these conditions, and delvers could succumb to heatstroke very easily. I’m not sure if the body would just adapt to this much oxygen and get rid of red blood cells en masse, so altitude sickness might not get that much worse.

Cooking under these conditions would be strange, because the ambient pressure is now higher than the pressure inside a pressure cooker. Riko would probably have to use specialized recipes to account for water boiling at over 120 *C and the environment basically being a pressure cooker even if you’re just trying to grill something.

4th Layer - Garden of the Flowers of Resilience: Depth: 9,000 meters. Pressure: 278% sea level. The air’s still getting thicker and thicker. The pressure is equivalent to being 18 meters underwater. Decompression sickness might now be a risk if you rapidly ascended to the surface via a gondola. Without a gondola, there’s no way anyone could climb that rapidly. You will not bleed out of every orifice.

5th Layer - Sea of Corpses: Depth: 12,000 meters. Pressure: 390% sea level.

Time to enter the dark, icy depths! The pressure down here is high. A typical car tire is a little over 2 bars above ambient or 3 bars absolute, so if you brought an inflated car tire down here it would be deflated by the pressure. A soda can would also have gone flat long before this depth. The air is now cold, but probably still humid from the sea and water platform thingies all around. This is a dangerous environment because the thick air cools things like human bodies very effectively, creating an elevated risk of hypothermia and frostbite! The Sea of Corpses is a pretty apt name: swimming or diving in this water could turn deadly very fast.

5th Layer - Ido Front: Depth: 13,000 meters. Pressure: 435% sea level.

This is the point of no return! Ido Front’s near the bottom of the 5th layer but apparently the real boundary is below “sea level” a bit. The curse of the 5th layer is loss of senses and hallucinations... which is actually kind of accurate except for the part where you have to ascend to be affected. The pressure down here is close to the limit for recreational scuba diving because breathing air at such high pressures can lead to Nitrogen Narcosis, and delvers would suffer from slowed reactions and reduced mental acuity. However, it’s not severe enough to cause real hallucinations at this depth, at least at the exposure durations for divers.

6th Layer - Capital of the Unreturned: Depth: 13,000 meters. Pressure: 435% sea level. You... can still return from this depth. Divers do it all the time. They have to take decompression stops around every 10 meters - or 1 atmosphere. To create a 1 atmosphere pressure change Bondrewd’s Happy Fun Time Elevator would have to drop its victims to nearly 15,000 meters, near the bottom of this layer and rocket them back up to Ido Front in a few minutes. Even then this is the safe practice because people were sometimes getting sick and occasionally dying. So uhh... myth busted I guess?

7th Layer - The Final Maelstrom: Depth: 15,500 meters. Pressure: 580% sea level.

By this depth, the partial pressure of oxygen should be reaching 1.2 bars assuming the air is mixed with surface air somehow. Oxygen toxicity is now a major concern: the safety limit for exposure duration at this partial pressure of oxygen is about 3-1/2 hours, much shorter than how long a delver would be down there. The true Curse of the Abyss is now setting in, as the amount of oxygen in the air damages the central nervous system, causing seizures. At greater depths than this the high atmospheric pressure would quickly incapacitate and kill a delver. Sufficient breathing gas to descend this far probably couldn’t be carried in large enough quantities to survive navigating whatever the hell is down there.

Interestingly the depth of the 7th Layer actually more or less corresponds to the real-life limits of human physiology, and if there was a chasm this deep in the real world, we would be just as unable to explore the deepest depths without the benefit of modern technology.

[kitchenfryer-blog]

Dash DCAF200GBBK02 Tasti Crisp Electric Air Fryer Oven Cooker with Temperature Control, Non-stick Fry Basket, Recipe Guide + Auto Shut Off Feature, 1000-Watt, 2.6Qt, Black

Today we gave us The Best Air Fryer Product Dash DCAF200GBBK02 Tasti Crisp Electric Air Fryer Oven. Its Model Name is Tasti Crisp Electric Air Fryer. Its Brand is DASH. Its Capacity is 0.45 Liters.Its Colour is Black. Its Wattage is 1000 Watts.

HEALTHIER FRIED FOOD: Dash tasti crisp air fryer uses aircrisp technology (instead of oil) to help reduce added fat by 70-80%, without sacrificing the flavour of your fried food (no more residual smell hours after you’ve eaten)

QUICK + EASY: short on time? Simply load the 2 qt Capacity fryer basket, set the temp, and set the timer Your food Comes out crispy, guaranteed, every time And in less time than it takes to pre-heat your oven, making it more energy efficient

COMPACT + LIGHTWEIGHT: half the Weight of a standard fryer, The Dash air fryer is your must-have for that first apartment, smaller kitchen, College dorm life, or camper/RV traveling Plus, its sleek design and trendy color options will accent any kitchen space.

SAFER: The auto-shut off function prevents overcooking, and the cool touch housing and handle makes it safer to use It’s so simple, even your kids can use it! (Bonus, the nonstick fryer basket is dishwasher safe for even easier cleanup!)

U.S. BASED SUPPORT: Dash is a U.S. based company who provides contact information in each product manual.

                      People Review About This Product

“I really like this compact air fryer. The good... It's easy to use, compact, and easy enough to clean. This compact unit cooks slower than my full sized air fryer I was replacing. Typically it takes about 30 minutes at 380 for my hot wings and this took 45. Substantial difference but I wanted a smaller one so I guess this is my payoff”.

“This is one of the smaller size air fryers but it is perfect for one person. I keep experimenting with mine and everything is turning out delicious! I wish I would have bought one sooner”.

‘So originally, I ordered this item, and it got delayed in shipping. Then I waited a few days past the delay date, and nothing came. So I reported it as not showing up. Amazon overnighted me a new one. As soon as I used it I fell in love. Anything from steaks to sweet potato bites to the perfect runny egg is made possible by this machine. From what I have learned the air fryers are definitely worth the hype, and I love this one”!

[new-to-this123]

First Time

As per requested

Hey♥️♥️your blog is just the best I read pretty much all your stories and they’re amazing! I especially love your Monty ones(he’ll always be my #1 baby😍) if u still write for 13RW & for Monty could u pretty pretty pls could u do a Monty x reader first time? I’ve read one for like every person except him there’s literally no “The first time with Monty” anywhere😥 Pls? Xoxo💋

Monty x reader

Warning: sex, language

Word count: 1616

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Beep. beep beep.

Y/N alarm was going off to let her know it was time for school.

“Urg i hate school.”  Y/N said to herself as she turned her alarm off and unlocking her phone to text her boyfriend.

“Good morning my handsome man. I can't wait to see you”

“Good morning my queen. I'll be at your house in 30 minutes. I love you”

“I love you too Monty”

Y/N got up, got dressed and headed to the kitchen.

“Good morning sweetie.” Y/N mom said as she handed her a cup of coffee.

“Good morning my little momsie.” Y/N replied taking a sip of coffee, sitting at the table.

“So for what you asked me last night Y/N. i thought about it and i'm ok with you sleeping over at Montys tonight. But i want you to promise me you'll be responsible and call me if anything and i mean anything happens that makes you uncomfortable.” Y/Ns mom said as she handed a plate of breakfast to her daughter and sat in front of her.

“Really?? Thank you so much mom” Y/N answered with a big smile on her face.

The two sat together and ate their breakfast and headed out the door at the same time.

“Bye mom i love you”

“Bye sweetie i love you. Have a great day.” Y/N kissed her mom on the cheek and watched her leave for work. Not even a minute later Montys jeep rolled up. Y/N  walked towards the car and jumped in.

“Good morning my queen.” monty said as Y/N sat in the jeep.

“Good morning my king” Y/N replied leaning closer to monty so she could kiss him. They shared a kiss and as they parted monty placed his hand on Y/N cheek, looked her in the eyes and said

“ Happy six months baby. I love you so much.”  

“You remembered?” Y/N said surprised.

“Of course baby. You're my life. Why wouldn't i? I even got a surprise for you.”

“Oh?” Y/N asked looking at her boyfriend surprised

“Were leaving school at noon and ive got plans for us” Monty said smiling looking at his beautiful girlfriend.

“Well i've got a surprise for you too”

“You do, do you?”

“I'm spending the night at your house”

Montys eyes grew big with surprise. He looked at Y/N for what seemed like an eternity before he asked

“Are you sure baby? There's no pressure”

“No Monty i am sure. I'm ready to sleep with you.” Y/N said as she bit her lip staring at her boyfriend.

“Damn i'm one hell of a lucky guy to have such an amazing girlfriend like you.” he said kissing her one more time before driving off to school.

The bell rang to let the students know it was finally lunch time. Y/N went to her locker to drop off her books.

“You ready baby?” monty asked leaning against the locker beside Y/N.

“Those three morning classes went by slower than molasses.”  Y/N stated.

Monty smiled at her comment. “Eager are you?”

“Shut up.” Y/N laughed playfully pushing monty towards the doors.

“FREEEEEEEEEEEEEEEEDOM” monty yelled as they both walked through the doors of liberty high school.

“So how about we go to my place?” Monty asked

“I thought you had plans for us first?” Y/n asked.

“i do, but at my house. And no baby I'm not taking you there to fuck you, I promise.”

“Ok. I can't wait to see what you have planned.”

They walked to montys car and drove to his place. As Monty pulled up to his house he said

“So my parents have been gone for like a week now. So I've prepared something for you!”

Monty helped y/n out the car and lead her to the front door. He opened the door and said

“After you my queen”

As soon as y/n walked into the house there was a trail of roses leading to the kitchen.

“Oh my God baby! You did this for me?”

“Keep walking babe”

Y/n kept following the trail of roses into the kitchen. When she walked in she saw the dinner table set up with wine glasses and candles.

“Oh my god Monty!! This is beautiful! And it smells amazing in here!!”

“Thanks I found a slow cooker recipe and started cooking last night.”

“I can't believe you did all this for me!!! It's amazing!!”

Monty went over to the table and pulled the chair out.

“Sit baby”

Y/n Sat as Monty poured them some wine and plated them some food.

After lunch they were sitting on the couch cuddling.

“I'm still so mind blown that you did all this from me!!”

“Why y/n? I love you! I'd do anything for you.” Monty placed his hand on y/n cheeks and slowly kissed her lips. They sat on the couch sharing kisses back and forth until Monty pulled y/n on top of him.

She straddled him and rocked her hips back and forth as she kept kissing him running her hands through his hair.

Monty ran his hands up and down y/n back going up her shirt and taking off her shirt. Y/n followed Monty's lead and took his shirt off. She leaned closer to him and kissed his cheek a few time. Kissed her way to his ear and nibbled on his earlobe. While teasing his ear y/n had her hand in between Monty's leg rubbing his growing cock. She kissed her way down to his neck and gave him a few kisses before sucking a little and leaving a hickey.

“MMM baby that feels so good” Monty said between breaths. “But I can't take it anymore”

He grabbed y/n and laid her on the couch and took her pants off.

He kissed her lips, kissed her stomach and lowered his head between her legs. He nibbled y/n inner thigh, while rubbing her clit.

“Is this ok baby?” Monty asked.

“Mmhm” y/n answered

Y/n was feeling nervous, and excited all at once. She had gone as far as give monty a blowjob but that was it.

“If I'm moving to fast or if you want to stop we can y/n you just have to tell me” Monty said trying to reassure y/n that they didn't have to go through with it.

“No want it. I want you Monty!”

With that monty put his mouth on y/n clit and sucked a little. He ran his tongue along her her slit and flicked her clit a few times.

“Oh my god that feels so good” y/n moaned, “don't stop”

Monty put his mouth around her clit again sucking. He started running his middle finger near the opening of her pussy. He slowly pushed it in as y/n moaned more and more. He started pumping his finger while still sucking on her clit. Y/n pussy started tightening and Monty could tell she was close to an orgasm and pumped his finger faster and harder in y/n pussy While sucking her clit harder.

“Oh my god Monty I'm cumming” y/n screamed.

Monty liked up all her juices and pulled his finger out. He looked up at y/n and asked

“How was that baby?”

“Ooooh my god that was so fun.”

“Oh believe me it'll get better” monty winked.

He stood up and took off his pants and boxers.

He grabbed a condom and put it on.

“Ok baby you ready?” Monty asked placing himself between y/n legs.

“Ya baby I am”

“I'm gonna go slow but if it hurts too much tell me and I'll stop” Monty reassured

Y/n nodded her head.

Monty placed his hard cock at y/n opening and rubbed it up and down her slit a few times.

“Ok baby I'm gonna start” Monty said to y/n

He slowly pushed his cock inside y/n opening.

Y/n lead out a soft moan. Monty looked up at her with worried eyes

“I'm ok baby keep going” y/n reassured her boyfriend.

Monty pushed himself in little by little till his whole shaft was in his girlfriend.

“Ok baby I'm gonna move slow now” monty told y/n Who just nodded her head up and down.

Monty pulled out and pushed back in a few times slowly.

“Faster baby I'm ok” y/n Said

Monty started pumping faster. Y/n let out a moan as she reached to touch monty's chest.

Monty lowered himself and wrapped his arms around y/n and kissed her, while still fucking her.

“Go faster baby” y/n moaned

Monty started pumping faster and hard.

“Oh my god I'm gonna cum” y/n yelled after a few hard pumps.

Monty kept fucking her hard and brought his hand to rub her clit to help her cum faster.  Her pussy Walls got tighter, her legs got stiffer and her back arched as she came hard.

“Oh my God baby” y/n said after cumming. “That was Intense”

“My turn now” Monty replied fucking her hard a few more times before cumming.

He pulled out slowly and laid beside y/n.

“Come here” he said pulling y/n to cuddle.

“How was that?” Monty asked

“Hurt a little but oh my god so Good!! I can't wait to fuck you again!!!”

Monty laughed and kissed his beautiful girlfriend and said

“I love you y/n”

“I love you too” y/n replied with a smile laying her down on montys chest.

[thermopylod]

Chapter 4. I decided to use the animation timeline for Nanako rather than the game one--it’s just so good, even if it really makes her recovery a little *too* miraculous :P

Snippet below.

Nanako’s recovery progressed slower than Yu would have liked. While she laid in that hospital bed, rarely waking up for longer than a few minutes at a time, the city filled with fog. The sun that had woken him up that first day after entering Nanako’s Heaven was nowhere to be seen anymore. It was all grey, all the time, like the day itself couldn’t quite drag itself out of bed.

Despite this, he managed to find some joy in the time he spent with his friends, and most particularly with Yosuke. Fighting side by side to free Nanako had gone a long way towards breaking down the wall that had built up between them.

“I never got a chance to say it, but thanks for all your help with Nanako’s rescue,” Yu told Yosuke one afternoon as they sat at the strange cafe in Okina, warming up after spending an hour at the arcade They’d been discussing the TV world, and how strange it was that the Shadows inside it seemed to grow stronger every time they met new ones. “I don’t know how I would have done it without you.”

“Huh? Oh… Don’t thank me, dude. I’m, um,” Yosuke hedged as he scratched at the back of his neck, a pink flush spreading across his nose, “I’m sorry I made you do everything on your own for Naoto’s Lab. It was really childish of me to let my jealousy get in the way of saving someone’s life.”

Jealousy? He couldn’t mean… no, of course not. “I was as much at fault as you were, please don’t blame yourself.”

Yosuke still looked embarrassed. “I’m just glad we got Nanako back safe and sound. Anyway, it was a team effort!”

Yu smiled at him across the table. “I’m very grateful to everybody. But without your help planning everything, and forcing me to stop, I would have endangered us all. I wasn’t in my right mind.” Yu let his expression grow more serious. “I couldn’t have saved her without you.”

Yosuke’s blush seemed to intensify. “Oh, come on. You’re our leader. You would have gotten through it. I just helped.”

Yu wanted to insist, but Yosuke’s reddened cheeks brought out the freckles that dusted them, and he found he’d entirely forgotten what he meant to say by the time he found his voice again.

Yu was distracted, between hospital visits and catching up on his studies, so he didn’t notice the pattern until Yosuke and Teddie came for dinner about a week later.

“I’ve had a lot of company for dinner lately,” he told Yosuke with a suspicious squint as they stood in the kitchen, Yosuke rinsing rice while Yu finished the curry he’d started earlier.

“Uh, haha, what are you talking about? We just randomly decided to come over!”

“Mm, randomly. Just like Kanji and Naoto decided to randomly bring some extra homemade soba yesterday, and Chie and Yukiko also randomly dropped by the day before that. And the day before that, I believe you brought Aiya’s.”

“Ah…” Yosuke chuckled awkwardly, “...you got me. When Teddie and I realised you’d been home alone this whole time, we had to do something…”

Yu couldn’t stop an exceedingly fond smile from worming its way onto his face. He quickly turned back towards his curry, hoping Yosuke hadn’t seen it.

“Thanks, Yosuke. I appreciate it. But maybe next time, don’t tell Chie and Yukiko? The stew they brought was… well. It ate a hole in the trash can,” he said, pointing to the evidence.

“Oh, no,” Yosuke said with a gasp. “I am so sorry, dude. How can I make it up to you?!”

“Maybe convince them I don’t need company anymore? Yukiko said something about a cake recipe she wanted to ‘improve on’...” Yu shuddered. “Oh, actually, that reminds me. We have leftovers from Kanji and Naoto’s visit for dessert.”

“Really?!” Yosuke exclaimed. “What did they make?”

“Strawberry fraisier,” Yu said, laughing at the way Yosuke’s expression lit up as he raced over to the fridge.

“Oh, man that looks amazing! I can’t believe you didn’t finish it.”

“Well, I had a suspicion I wouldn’t be eating dinner alone tonight, and I didn’t have time to make curry and dessert…”

“This was supposed to be about cheering you up, but you’re the one catering to us,” Yosuke frowned. “I feel bad.”

“No, don’t. I’m glad you and Teddie told everyone to visit. It really has been pretty lonely being all alone here.”

Yosuke gave him a strange look; a little like pity, but unexpectedly soft. Before Yu could decipher it, the rice cooker beeped, startling them both.

“Time to eat, I guess!” Yosuke said a little too quickly, like he was trying to cover something up. “Come set the table, Teddie!”

Before long, they were devouring the curry in front of a rerun of Featherman R. Yosuke and Teddie were taking turns shouting out the heroes’ lines while Yu looked on, amused; it seemed they must have watched the series often back at the Hanamura’s. He hadn’t thought too much about it—after all, Teddie had joined them in the real world only a short time before their falling out—but Yosuke and Teddie really seemed to treat each other like brothers. Despite the way Yosuke snapped at the bear whenever he made a mistake, and how Teddie took every opportunity to needle him, when it came down to it, they seemed to watch out for each other. It was very different from his relationship with Nanako, but he was glad they were there for each other in their own way.

While the team waited for Nanako to recover, they took some time to breathe. It seemed like they had finally, truly solved the case. There was something about the resolution of the case that kept nagging at Yu just a bit—something that seemed like it wasn’t quite right—but he tried to put it out of his mind, figuring it was just leftover anxiety, and focused on spending time with his friends. He, Teddie, Yosuke and Kanji spent a cold Sunday at the beach taking pictures and drinking hot chocolate, Yukiko taught him about the tea ceremony in exchange for his help with her cooking, and he got a fun, if exhausting, workout in with Chie, Kou and Daisuke.

After another long week, Nanako’s recovery had finally progressed to the point where the nurses were considering letting her come home. The whole team gathered at Junes the day before her expected return to plan out a homecoming party. They were discussing snacks and decorations when Yu suddenly remembered something.

“Oh! I need to get a new kotatsu!”

“For the party?”

“No, I mean, for Nanako in general. Ours wasn’t working when we took it out for the winter, and we were supposed to go get a new one together, but then she…”

Yosuke, sitting next to him, gave him a worried glance as he trailed off. “Well then, let’s go pick one out right now! I think we’re having a sale, so it’s perfect timing. Let’s go!”

Yu knew his enthusiasm was meant to distract him from Nanako’s kidnapping, but he was grateful for it all the same. Anyway, Nanako was ok, and she was going to be home very soon. There was no point fretting over what had happened now. He stood to follow Yosuke and the group, already picturing everyone gathered around the new kotatsu, with Nanako in his lap and delicious foods spread across the table. They were halfway across the food court when his phone rang in his pocket.

“Yu speaking?”

“Hey, Yu, it’s Adachi.”

“Oh, hello. Do you have a message from my uncle?”

“No, it’s… I want you to stay calm and listen to me, ok?”

[continued here]

[botwrecipes]

Fried Egg and Rice

This has got to be the easiest full meal on the list. If you know how to fry an egg, you are halfway there. If you have access to instant rice, you are practically set. If you like to be more creative with this recipe, i.e. using different rice, different spices, different types of eggs, go right ahead! This one is very open to changes due to its simplicity, and I even crafted one myself this time!! (Though I am sure someone somewhere has done it before so I still technically take no credit). 

I take no credit for any of these recipes. This is a collection, not my own make.

Original Recipe in Game: Bird Egg, Hylian Rice

RECIPE ONE: Microwave Jasmine Rice (my own preference and idea)

one or two eggs, 

Uncle Ben’s Jasmine Rice

seasoning (such as salt, pepper, parsley, chives, spices, etc.)

cooking oil/butter for frying eggs

Follow the instructions on how to cook Uncle Ben’s jasmine rice in the microwave. While the rice is cooking, put a tablespoon amount of butter or oil in your frying pan in prep for the egg(s), putting heat on between medium to high. Once pan is warm enough, crack the egg(s) into your pan, ensuring that the yolks stay intact. Sprinkle desired seasoning. Cook egg(s) until desired preference is achieved i.e. sunny side, over easy, or well done. While eggs cook, take out rice from microwave into a bowl. Once cooked, place eggs on top of rice as seen in picture. Optional greens on side may be added parsley, or other green vegetable. 

Video on Cooking Eggs

Never cooked an egg before? Look no further:

https://www.youtube.com/watch?v=jSWWkQqmulY

This video also has the rice already cooked, but gives a close view of what your egg should be doing once it hits the pan. While it bubbles, be sure to add your seasonings as you like them. a pinch of salt or a touch of parsley can go a long way.

Video on Cooking Rice

Don’t want the instant stuff, but never cooked rice? Here you go!

https://www.youtube.com/watch?v=Xx7sxWI9FNI

This is the bare minimum of cooking rice in a pot rather than in a microwave, with a few pro tip options that are not necessary but can add flavour. It gives instruction on long grain white rice, short grain white rice, and brown grain. Depending on the many more types of options you may have of rice, the instructions on how to cook it should be on the side of the package when purchasing. Please use discretion.

You also have a slower cooker option if you have the benefit of owning one! Please check your machine on instructions and setting options as they may differ on power and timing. 

Sources:

totikky tikki - Thai Food: Easy Fried Eggs over Rice Recipe

Tasty - How to Cook Perfect Rice Every time

[treetreader]

recipe i found that i wanna try 

INGREDIENTS:

4 chicken breasts

3/4 cup BBQ sauce

3/4 cup sweet orange marmalade

2 tbsp soy sauce

green onion & sesame seeds for garnish (optional)

INSTRUCTIONS:

Cut 3-4 thawed chicken breasts into bite sized chunks and cook them in your slow cooker on MEDIUM for about 1 1/2 hours (for best results stir half way through). There is no need to add anything. The chicken cooks well in its own juices. If your slower cooker doesn’t have a medium setting, let the chicken cook for 2-3 hours on LOW.

While the chicken is cooking, mix together 3/4 cup BBQ sauce, 3/4 cup orange marmalade, and 2 tbsp of soy sauce until well blended.

After 1 1/2 hours, drain the chicken juices from your crockpot and pour your mixture in the crockpot with your chicken. Be sure that the chicken is well coated and mixed in with the sauce. Cook on MEDIUM for an additional 2 hours (you may need to add more time if the chicken is not done). The sauce may appear a bit runny at first but it thickens quite a bit as it cools. Again, if you don’t have a medium setting, add an additional hour on LOW.

This chicken is wonderful served with rice. I also like to top it with sesame seeds, and usually cook broccoli and carrots to serve on the side.

TIPS:

Add red pepper flakes and/or Sriracha sauce to the mixture to turn up the heat.

Add chopped onion and bell peppers to the crockpot when you add the mixture for added flavor.

You can also cook the chicken on LOW, just add more time. Just be sure that the chicken juices are drained before adding the mixture or it will be watery.

Every slow cooker varies. These are the heat settings and times that work best for me.

[juilojio753]

Sweet Potato and quinoa chili. This Sweet Potato & Quinoa Chili recipe with kidney & black beans is hearty and full of flavor, and makes a great vegan lunch, dinner or meal prep idea! Includes stovetop and slow cooker options. This Mexican Quinoa and Sweet Potato Skillet and these Vegetarian Enchiladas are two delicious examples.

It's made in a slower cooker, so it's easy and mostly hands-off! And last, the sweet potato and quinoa actually cook in the chili. Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through.

Hey everyone, it is Jim, welcome to my recipe site. Today, we're going to make a distinctive dish, sweet potato and quinoa chili. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

This Sweet Potato & Quinoa Chili recipe with kidney & black beans is hearty and full of flavor, and makes a great vegan lunch, dinner or meal prep idea! Includes stovetop and slow cooker options. This Mexican Quinoa and Sweet Potato Skillet and these Vegetarian Enchiladas are two delicious examples.

Sweet Potato and quinoa chili is one of the most well liked of recent trending foods in the world. It is easy, it's fast, it tastes delicious. It's enjoyed by millions every day. Sweet Potato and quinoa chili is something that I've loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have sweet potato and quinoa chili using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Sweet Potato and quinoa chili:

{Prepare 1 of 15 ounce can of black beans drained.

{Take 1 of 15 ounce can chickpeas drained.

{Take 1 of can rotel (diced tomatoes works good too).

{Prepare 1 of large sweet potato chopped into cubes.

{Take 2 tbsp of olive oil.

{Get 1 of large onion chopped.

{Make ready 6 of gloves minced garlic.

{Get 1 1/2 cup of dry quinoa.

{Make ready 1 tbsp of ground cumin.

{Get 4 cup of vegetable broth.

{Make ready 2 tbsp of chili powder.

{Make ready 2 tsp of smoked paprika.

{Prepare 1 of salt and pepper to taste.

{Take 1 of sour cream (topper).

{Get 1 of cheese (topper).

{Take 1 of cilantro (topper).

{Make ready 1 of avocado (topper).

Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking. Hi-I know you are suppose to rinse quinoa before cooking it, is that what needs to happen before adding it to the recipe or should you just put the drum unranked, uncooked quinoa in? Instant Pot Quinoa Sweet Potato Chili is such a flavorful and unique chili recipe that you will not even miss the beef.

Instructions to make Sweet Potato and quinoa chili:

Heat olive oil in a large pot over medium high heat..

Add onion and saute, stirring frequently until onion begins to sweat, about 5 minutes..

Add sweet potato and cook another 5 minutes..

Add quinoa, beans, chickpeas and rotel and continue cooking for another 2 minutes stirring everything together..

Pour in broth, chili powder, cumin and paprika and stir well..

Bring to a rapid boil then reduce heat to medium low. Add minced garlic and cover pot..

Allow chili to bubble gently for 15 to 20 minutes or until quinoa and sweet potato is cooked..

Remove pot from heat and let it sit covered for 10 mins. This allows it to thicken. Salt and pepper to taste..

Serve with whatever toppings you like and enjoy!.

.

Hasselback sweet potatoes with oatmeal cookie crumble? I need to eat these every day for breakfast. I followed the recipe except I cooked the quinoa with the chili rather than cook the quinoa separately. Unfortunately this made the meal extremely dry. Nourishing and delicious Sweet Potato Quinoa Chili on the menu all week It's vegan but don't let that distract you from the fact that it is packed with flavor and has tons of protein!

So that is going to wrap this up for this special food sweet potato and quinoa chili recipe. Thanks so much for reading. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

[beautyandthewolffanfic]

How to use your Instant Pot - DailyGadgets

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How to use your Instant Pot - DailyGadgets

Instant Pot mania is far from over. The pressure cooker — which lately has been shortened to Instapot — continues to draw an obsessive, cult-like crowd of home cooks that have long forgotten about their slow cookers. Its name is fun to say, meals come together incredibly fast and, oh yeah, it makes damn delicious food. 

Whether you’re a new Instant Pot owner or have dabbled for a while, this series is for you. We’re dedicating the entire week to the Instant Pot to show you how to make the most of your supercharged pressure cooker with recipes, tips, hidden features and more. 

To kick things off, let’s walk through Instapot basics. Even if you’ve owned yours for a while, there’s something here for you, too. Let’s get started.

More on Chowhound: How to make your life easier with an Instant Pot

What is the Instant Pot?

Instant Pot is a pressure cooker — and then some. It also sautés, slow cooks, makes rice and steams veggies and poultry. It’s an all-in-one device, so you can, for instance, brown a chicken and cook it all in the same pot. In most cases, Instant Pot meals are ready to serve in less than an hour.

Its quick cook times are thanks to its pressure-cooking function, which locks steam created by liquid (even liquid released from meat and veggies), building pressure and pushing steam back into the food. 

But don’t confuse it with a stovetop pressure cooker. Unlike your grandparents’ pressure cooker, this Instant Pot eliminates safety concerns with a lid that locks, and stays locked, until the pressure is released.   

Yes, you can cook a whole chicken in the Instant Pot.

Josh Miller

What can be cooked with the Instant Pot?

With the Instant Pot, you can cook a hearty meal for a whole family in less than 30 minutes. Dishes like rice and chicken, beef stew, chili and even a whole-roasted chicken cook in 30 to 60 minutes, start to finish. 

Paleo and ketogenic diet followers love the Instant Pot for its ability to “braise” meats in such a short amount of time, but it’s also loved by vegetarians and vegans who can quickly cook dishes like butternut squash soup, sweet potatoes, chili, steel cut oats and mac-and-cheese.

Even dry beans that usually require overnight soaking can be cooked in about 30 minutes for dishes like chili and hummus.

How to cook with the Instant Pot

How you use your Instant Pot depends on what you’re cooking. But, many recipes — especially those involving meat — tend to follow this formula:

Set the Insant Pot to Saute mode. Add oil (or other fat) and brown your protein, like beef or chicken. Aromatics, like garlic and onion, are browned in this step, too.

Hit the Cancel button. Now tap Manual, followed by Pressure. Tap it again to go into High Pressure mode (which most recipes require.) Use the plus and minus buttons to set the cook time.

Place the lid on the Instant Pot and lock it into place. You should hear a lovely little sound letting you know it’s locked. 

Make sure the valve built into the lid is in the Sealing position. 

When the Instant Pot builds enough pressure, the red button will pop up. Now the cook time will officially begin.

The above steps can vary quite a bit, depending on the recipe, but most of what I cook in my Instant Pot follows that sequence. 

Here, the Instant Pot’s valve is in Sealing position.

Josh Miller

Natural vs. manual pressure release

When the cook time is up on your Instant Pot, there’s still one more step — releasing the pressure. 

There are two ways the pressure can be released. With natural pressure release, the valve on the lid stays in Sealing position and the pressure dissipates naturally over time. This can take anywhere from 20 minutes to more than an hour, depending on what you were cooking. Low-liquid meals (like chicken drumsticks) take much less time than high-liquid meals, like soup or chili. 

The other option is manual pressure release (also known as Quick Release). Here, you’ll carefully move the valve into Venting position and watch as steam shoots out of it, releasing the pressure. This method is much faster, but very high-liquid meals, like soup, can still take about 15 minutes to release pressure manually.

So which one should you use? Consider that with natural pressure release, the Instant Pot is still full of pressure, so the food will continue cooking (albeit increasingly slower) while the Instant Pot is in Sealing mode. Manual pressure release is useful — and necessary — when you’ve built in enough cooking time and cooking needs to be stopped as fast as possible.

If the goal is to cook a meal quickly, set enough time on the Instant Pot to cook your food and release the pressure manually when the time is up. 

More Instant Pot tips 

After owning my Instant Pot for about a year, I’ve made some mistakes and learned a few lessons I’d like to pass on. Here are some tips to help you zip through the Instant Pot learning curve.

Always add at least 1/2 cup of liquid. Pressure-cooking requires liquid to build pressure in the pot. So, even when you’re trying to keep things simple with something like chicken breasts or thighs, make sure to add a 1/2 cup of sauce, broth or water to the Instant Pot before going into Pressure mode.

Make sure the lid valve is set to Sealing. Pressure will never build if the valve is set to Venting position. Ensure it’s in Sealing position when you lock the lid in place for pressure cooking.

Cook frozen food. Non-Instant Pot recipes caution against cooking protein from frozen. That’s because traditional cooking methods take too long to heat the protein, subjecting it to too much time in the dangerous temperature zone. With the Instant Pot, though, you can safely cook food from a frozen state. (Just be sure to add extra cooking time.) 

Get to know the “real” cooking times. Let’s say you set the Instant Pot to Pressure mode for 30 minutes. That time doesn’t actually start until pressure builds, which often takes about 10 minutes. You’ll also want to add about 10 to 15 minutes for the pressure to release. In the end, a “30-minute” recipe can take about 50 to 60 minutes.

There’s more to come this week as we tell you everything you need to know about your Instant Pot.

DailyGadgets’s Guide to Smart Living is a destination for tips, tricks and guides that make your life smarter. 

Want more pressure cooking tips? Here you go.

[yankogeorge12656-blog]

Pressure Cooker

The pressure cookers from the 1970's and 1980's had been noisy, spitting pots that frequently created greater mess than superb food. Nowadays, stress cookers are returned in fashion and have come an extended way with extra features that cause them to clean to apply and much more secure. I had never seen one till my wife confirmed me at the cooking keep the opposite day. The new stress cookers have a quick-launch alternative which cooks food even quicker and removes using immoderate water to cool things down. Presssure cookers resemble other kitchen pots but their lids are a bit exceptional. The lids are built to comletely seal the pot so that the contents can boil easily within the pot. You get higher cooking temperatures and much shorter cooking times because the steam produces an increase in pressure.

 All of it sounds a bit too complex for me, but they do work and the meals i've tastest thus far is in reality quite suitable. Stress cookers are available four to eight quart sizes, but a 6 quart length is what most recipes are made for. You need to select a strain cooker that has a removable stress regulator so that you can modify the strain to low, medium or high. A higher temperature on the internal of the pot will decrease cooking time and safety valves vent the steam. Shopping for manual - a key issue of any strain cooker is a timer. A few additional mins on most objects may not wreck them (like a pot roast) however with greens and different delicate ingredients timing may be the entirety. You may also want a pot that includes warmth resistant handles, a chrome steel bottom, and a locking lid that can be maneuvered effortlessly.

 A few customers additionally mention you can need a warmness diffuser in order that touch between the bottom of the cooker and the heat source isn't always allowed. For items like baked beans, pasta, and rice, you need to hold scorching and sticking to a minimum and the diffuser will do this. Any other feature this is essential is a pleasant gasket or rubber ring that suits at the facet part of the duvet. An amazing seal will lure in steam and warmth letting the strain construct. Some advantages to the use of a stress cooker are a purifier kitchen (no splashes or splatters due to the fact the whole lot is contained inside the pot), a cooler kitchen (warmth and steam stay inside the pot), they may be energy green (less time to cook), and you get more nutritional value to your food when compared to different conventional cooking techniques. Some wellknown guidelines for using a strain cooker are: 

never fill the cooker extra than half way with food or 2/3's with liquid, saute or brown foods first for brought flavor, do not start counting cooking instances till the pressure cooker has reached it's full pressure or psi, and upload substances at unique times seeing that a few gadgets prepare dinner quicker or slower than others. Maximum stress cookers are priced from $forty to $a hundred and twenty with a number of the nicer fashions closer to $2 hundred+. The pinnacle brands for pressure cookers are from presto, fagor, kuhn rikon, mirro, fissler, wmf, and american. We did research on-line at pinnacle kitchen equipment consumer websites like . After studying product functions and consumer evaluations and comments, we came up with the outcomes below. 

In case you are prepared to buy on line, we propose purchasing with -- they're the most relied on on line retailer, with exquisite selection, provider, and charges -- we have been doing commercial enterprise with them for more than 10 years. Endorsed - the number 1 dealer and several other leading cookware internet site is the presto eight-quart stainless steel pressure cooker. Presto pressure cookers literally dominate the top ten listings and this model isn't any special. The chrome steel strain cooker has an eight quart potential making it best for families to use. Proprietors like the live cool plastic handles on the aspect and the robust lock lid with steam vent is another function that receives wonderful comments. The unit also has a strain indicator and overpressure plug. The rack for steaming meals is protected and the 12 year assurance is one of the satisfactory in the industry. 

We have used our stress cooker for tenderizing meats and for cooking fowl, vegetables and fish. The kuhn rikon 7-three/eight-quart stainless steel stress cooker ($220) is a near second and offers an automatic locking gadget, a spring loaded precision valve, 5 over-pressure protection systems, and a stable thermal aluminum sandwich at the lowest for "even browning" and "speedy heat absorption". The kuhn rikon is extremely good for meats, soups, stews, risotto, or vegetarian dishes. It's recommended which you hand wash the unit. Comes with an outstanding 10 year assurance. Proprietors say it's quiet, green, and the food tastes outstanding. 

See all kuhn rikon models right here. In case you are searching out a larger, extra commercial electricity strain cooker, don't forget the award winning all american strain cookers. Get sizes from 10 half quarts to twenty-five quarts and up to forty one half quart pressure cookers that do canning as nicely. The maximum famous version is the all-american 21-half of-quart stress cooker/canner (see the photo to the proper). This strain cooker/canner can maintain as much as 19 pint jars or 7 quart jars and the 3 putting stress regulator valve is included. What do you get for the cash ($200) - a well built cooker crafted from hand-cast aluminum and it is very durable. 

There are not any gaskets on the all american stress cooker as it's far designed with "steel to steel" sealing so you get a steam-tight seal. Strain settings encompass 5 psi, 10 psi, and 15. Any other pinnacle supplier is the presto flooking for an electric powered pressure cooker? We propose going with both the cuisinart, deni, or wolfgang percent fashions. The cuisinart cpc-600 is pinnacle rated and the maximum famous of the bunch even as the wolfgang p. C. 5-quart electric strain cooker gets advanced reviews from owners. 

The deni 9700 (five quarts) is higher than the 9780 model that's eight 1/2 quarts. All the great electric cookers we checked out have been priced at $a hundred+ that means you may possibly pay extra for an electric version compared to the same old pressure cookers. You can browse the nice promoting electric powered stress cookers right here.