#iron pot cooker

[tongue-in-cheek]

Tales and Tunes of an African American Griot

[soulmusicsongs]

But It Comes Out Mad - Camille Yarbrough (The Iron Pot Cooker, 1975)

[beingjellybeans]

Amazon kitchen essentials: 10 tools that should be in every foodie's arsenal

For true-blue foodies, the kitchen is more than just a room in the house. It’s a place to experiment with new flavors, perfect your favorite recipes, and create delicious meals that bring joy to your taste buds. But to take your cooking and baking game to the next level, you need the right kitchen tools and gadgets. From a high-quality chef’s knife to a versatile food processor, having the right…

[wrathful-reptile]

How to Cook a God

Plaguebringer: Generously season the wings, dry into jerky. Serve severed pustules lightly poached with warm buttered toast.

Windsinger: In a nice 24 hour bone broth based soup. Included in the soup: Celery, carrots, onion, fresh bamboo shoots.

Flamecaller: Start by smoking for six hours then move to a stovetop on high heat. Keep basted with butter and garlic. Pair with a nice wine.

Shadowbinder: Simmered in her own shadow goop until tender, top with grated parmesan cheese, garnish with parsley.

Icewarden: Dip in chocolate then return to freezer. Serve frozen on a hot day for a refreshing snack or blend up with milk and ice for a delicious shake!

Earthshaker: 8 hours in a slow cooker with mushrooms, potatoes, and seasoning of choice. Add stock to bottom of pot to keep from burning while keeping flavor.

Arcanist: Candied with some fall spices thrown in. Usually just used for a garnish or dessert-esque snack.

Stormcatcher: Barbecued on kebabs, seasoned with bold flavors

Tidelord: Place into a pan or cast iron skillet and generously drizzle with oil. Roast until the skin is crispy and browned and the meat is tender, 25 to 30 minutes.

Gladekeeper: Sautéed with spring vegetables and served alongside rice.

Lightweaver: Serve with pasta in a garlic lemon sauce.

[magickkate]

🍲🔥Cauldrons and Modern-Day Alternatives 🍲🔥

While the traditional cauldron holds a special place in witchcraft lore, modern-day witches have found creative alternatives for their magical workings. Here are some contemporary options:

Crockpots and Slow Cookers: These kitchen staples are perfect for simmering magical potions and brews over a long period of time. Use them to infuse your home with delicious scents and positive energy.

Cast Iron Skillets: With their sturdy construction and ability to retain heat, cast iron skillets make excellent vessels for cooking up spells and rituals. Season yours with intention and use it to whip up magical concoctions.

Mortar and Pestle: While traditionally used for grinding herbs and spices, a mortar and pestle can also be used to mix and blend ingredients for spellwork. Choose one made from natural materials and dedicate it to your magical practice.

Mason Jars: These versatile containers are perfect for storing herbs, potions, and other magical ingredients. Use them to create spell jars, charms, and talismans, or simply to infuse your pantry with positive energy.

Enamelware: With its retro charm and durable construction, enamelware is a popular choice among modern witches for brewing up magical concoctions. Choose a brightly colored pot or kettle and let it become a focal point of your kitchen altar.

Remember, it's not the tool itself that holds power, but the intention and energy you infuse into your magical workings. Choose tools that resonate with you and your practice, and let your creativity flow! 🌟🔮

[chasing-rabbits]

Life is going too fast, I'm 31 I feel so old lol I mean I know its not really 'old' but it feels like it sometimes like I am an adult adult now I've hit my 30s. I'm feeling so restless lately but at the same time the thought of working on the website is like eh but I need to get it set up. I've been working on it for awhile now which is why in the meantime my impatience led me to try set up the big cartel website but I took that down ages ago because it was just not that great and idk why I remembered big cartel being better before & I had some big life changes that disrupted everything. Its like there's always something, mental health shit or physical health that makes it so hard for me to maintain any kind of shop or something I set up for myself. I started the new year being told my cholesterol is shit & I no doubt have blood pressure issues - if only the GPs were not so shit & actually listened properly to their patients but no they do not so despite consistent high BP readings during my check ups because I can't give them with 2-3 readings a day for 7 days in a row they basically just ignore it every time I go in which is wild given my family history of high BP, strokes & such being so shit especially on my mums side of the family. So yeah my cholesterol is too high its out of the healthy range for normal people let alone those w/ heart issues in the family. But I'm confident that this year will be the year I finally get the website set up sorted & ready to go as dealing with my cholesterol isn't really an obstacle to that goal where as anything mental health related always has been & the issues with my fatigue & such but I'm finding ways to work on that like resigning myself to getting help.

First things first getting a cleaner in as I cannot maintain a nice clean home by myself & my mum was really nice & got me a perching stool again which will help my ability to cook healthy meals as I won't have to stand. I'm also going to get a small table for my kitchen if there's room so I can sit & prepare my food there if I need too. Plus finding healthier foods for when I can't cook than what I currently buy but the biggest thing is that I just don't eat & then I get really hungry & over eat. I'm trying to make sure I actually eat 3 meals a day now downside is gluten free food is expensive & the GF Vegan health brands are often even more expensive. It's just a con really like charging so much more for GF foods I did find out oats are definitely gluten free so I can buy any oats I want but ironically the ones I love are the GF Vegan oats by MOMA but they have some other vegan non GF ones that looked good too, although a lot of the instant pots even some sachets they add skimmed milk powder to them & its like akdjka WHY. I have become addicted to deliciously ella products though, especially her on the go breakfast bakes they are filled with either peanut butter or almond butter & they are so good & surprisingly more filling than I expected for the size. downside is iirc her products aren't the cheapest but I can afford it so it is what it is. If anyone has any links to any good GF Vegan recipes that are easy to make for someone w/ disabilities then I'd love suggestions. I do have a pressure cooker but I have no clue how people do those one pot meals in them I tried doing pasta in it and it did not come out good & not a one pot pasta just the pasta idk if I over cooked it or didnt put enough water in idk but it was gummy and stuck together so yeah.

[addierose444]

My Kitchen Essentials 

One of my favorite things about having my own apartment has been having my own kitchen. Furnishing the rest of my apartment was an expensive and sort of stressful process. The kitchen however has been a lot more fun because I inherently find kitchen gear more interesting and had enough of the basics to get started without breaking the bank. Because I keep my meals simple and only work with ingredients that I enjoy, I genuinely love cooking for myself. I shared my peanut butter overnight oats and tofu rice bowl recipes in a post about Sunday meal prep a few months ago, but am hoping to share more of my go-to meals in a proper recipe format. 

The core essentials that I brought from home include a 10-inch cast iron pan, a 1.5-quart stainless steel pot, a small wooden cutting board, a pairing knife, a chef's knife, and a pair of scissors. I also brought a basic set of dry measuring cups (¼ cup, ⅓ cup, and ½ cup) and measuring spoons. While I haven’t done any baking here and don’t follow recipes when cooking for myself, the measuring cups have been really useful for cooking various grains. A few items that I brought but haven’t used include a lemon juicer, a garlic press, and a silicone pastry brush. As for non-cooking kitchen basics, I was fortunate enough to be handed down a set of both dishes and silverware and to be gifted a nice wooden salad bowl. I also brought a utensil crock, a mini teapot, two mugs, two glasses, and a few food storage containers from home. 

To further round out my setup, I picked up a sieve (which I use for rinsing rice), half and quarter-rimmed sheet pans (which I currently primarily use for baking tofu and green beans for my rice bowls), a wooden spatula, and a potholder. I love cheese, so a personal essential of mine is a grater. I use it to grate cheddar for my cheesy polenta (which I serve with chicken apple sausage and peppers), pecorino romano for carbonara, and parmesan for Caesar salads among other things. I may eventually add a box grater to my setup, but have thus far been happy with this paddle-style grater that I picked up on my first full day in Washington State. Another item that I bought immediately, but have not personally used is a pair of kitchen tongs. (They did come in handy though for a work picnic). While I don’t regret the purchase per se, this just goes to show the true value of starting with the bare minimum and slowly building out your setup as you discover the limitations through experience. Other kitchen essentials that I picked up but that aren’t directly used for cooking include an airtight container for my rice, a glass food storage container for my lunch, a dish drying mat, sponges, and dish soap. 

It’s not essential, but one fun recent addition to my kitchen is the rice cooker I got for Christmas. The resulting rice is notably better than my stovetop rice, but I will note that it doesn’t exactly save time as the rice is supposed to soak for 30 minutes, cook for 15, and steam for another 15. Another important note is that the measuring cup that comes with the cooker is only about ¾ cup. Thus, when I made my first batch of rice I was a bit thrown off and only had enough rice for three rice bowls instead of my usual four. I made a double batch the second time around which allowed me to create five rice bowls instead. 

While I’m not set up for baking or cooking for a crowd, I truly do have all that I need to cook for myself. Nonetheless, I’m excited to continue building out my kitchen! A few items that I’m considering adding at some point in the future include a kitchen scale, a larger pot, a mixing bowl, a meat thermometer, an immersion blender, and an ice cream maker. We’ll see though because I’m not yet convinced that these items would get regular enough use to justify the cost and space they’d take up in my small kitchen. 

[thiswaycomessomethingwicked]

https://www.washingtonpost.com/recipes/brisket-leeks-and-pomegranate-molasses/

This is tailor-made for a modestly sized holiday family meal. Cooking the brisket in the slow cooker, or with the slow cooker setting on an Instant Pot, allows the meat to become meltingly tender and pick up flavors from some ingredients that are symbolic during the Rosh Hashanah. Serve with challah, carrot salad and/or tzimmes to round out your meal. To chop dates more easily, rub your knife with a little oil, which should make the task faster and less sticky, re-oiling as necessary. Note: You’ll need a 5 1/2- to 6-quart slow cooker (or equivalent). If you have an appliance that allows you to sear the meat as well, there's no need to do that step separately on the stove top. Make ahead: The brisket tastes even better after a day’s refrigeration. Cover with its sauce. Discard any congealed fat and reheat on the stove-top over medium-low heat, until warmed through.

Ingredients Servings: 4-6 - 2 1/2 to 3 pounds flat-cut beef brisket, quartered - Fine salt - Freshly ground black pepper - 2 tablespoons canola oil or other neutral oil - 6 to 8 medium leeks, white and light green parts, cut into 1/2-inch-thick rounds (1 1/2 to 2 pounds total) - 5 ounces pitted dates, coarsely chopped (generous 1 cup) - 1/2 cup pomegranate molasses, or more as needed - 1/3 cup water - 2 large cloves garlic, minced or finely grated - Pinch ground cayenne pepper - Pomegranate seeds, for serving (optional)

Directions Time - Active: 35 mins | Total: 7 hours 30 mins, including slow-cooking time Step 1 - Remove the brisket from the refrigerator and pat it dry. Let sit for 15 to 20 minutes to take the chill off, then season generously with salt and pepper on both sides. Step 2 - In a large, heavy skillet, preferably cast iron, over medium heat, heat the oil until shimmering. Add the brisket and sear until generously browned on both sides, 5 to 6 minutes per side. Transfer the brisket to a cutting board. Step 3 - While the brisket is searing, place the leeks in a large bowl filled with cold water and agitate them to loosen all the dirt from the pieces. Let sit for 10 to 15 minutes, then, using a slotted spoon or your hands, gently lift the leeks out of the water -- the dirt and sand should have fallen to the bottom of the bowl -- and transfer to the skillet. Cook, stirring occasionally, until softened, 4 to 5 minutes. Step 4 - Transfer the leeks to the slow cooker and place the brisket on top. Add the dates, pomegranate molasses, water, garlic and cayenne pepper. Cover, set the heat to LOW and cook 6 to 7 hours, or until the brisket is quite tender. (Check it about halfway through and reposition the pieces, so that they are coated and close to submerged in the liquid.) Step 5 - Once the meat is done, transfer the pieces to a cutting board. Increase the heat to HIGH; if you’d like a non-chunky sauce, use an immersion (stick) blender to puree the slow cooker mixture until fairly smooth. Cover and cook for 10 minutes or until the sauce is slightly reduced. Taste and season with more salt and/or pepper and more pomegranate molasses, as needed. Step 6 - Meanwhile, slice the meat as you wish and arrange it on a platter. Pour the sauce over the top, garnish with pomegranate seeds, if using, and serve.

[skaruresonic]

I just wanted to share that I relate with you, a few years ago I posted that I really hated Sonic Forces, bad game bad story and everything, I then ended up getting someone who send me numerous messages on how wrong I was, I ignored them but they kept going, then they made fun of the way I drew Sonic and I suddenly a week later I got messages on my personal blog mocking me for my post regarding depression thoughts, thinking about suicide and missing my cat who passed away . That really hurt, not helping them was that they constantly told me I drew Sonic out of character, a hobby that helped me cope with my feelings, all this beause I didnt like Forces. I just disabled anon messages for six months. When this year I expressed mild dissapointed with Frontiers gameplay but that I still like the game, I got 4 messages on how wrong I was. I dont get this with the Pokémon fans. It just makes me think there is something fundamentally wrong with the Sonic fanbase.

Jesus. You shouldn't have received that kind of treatment for posting opinions online, and this is coming from someone who leans more towards neutrality on Forces.

It's also funny, not "ha ha" funny, but in an ironic way, as a contrast to our experiences, because once people caught onto the fact that a few of us didn't think the game was utter dogshit and it does have a few good points, they proceeded to double down on their cries of "Pontaff apologist." Apparently saying "No, Forces is not the equivalent of '06" is enough to get people on your ass, but it also seems disliking it garners you harassment.

Plus, they were all too happy to dismiss Frontiers criticism as "you just hate Flynn and are using this an excuse to bash him again and not give him a chance" because Flynn Haters must never have independent thoughts, their hatred of him is just a mindless reflex. They implied this, even though some of us stressed repeatedly that Flynn's involvement ranked pretty low on the reasons we just didn't like the game.

What does that tell you about how mercurial the environment is? At this point I can't imagine being a part of the in-group, how stressful it would be to keep biting my tongue, stifling my real thoughts, just because at any moment someone could arbitrarily decide they don't like my face that day and proceed to use my "shitty opinions" as an excuse to fling abuse at me. If one of my friends says "I don't like SA2, it's overrated and the story sucks," the most I get is annoyed for a while. Then I move on. It's not something I hold against them because ultimately their opinion doesn't have to affect mine.

Somehow, though, this fandom acts like you have to hold the Correct Opinions or else, which just makes you wonder at the insecurity underpinning everything. If they really believed what they believed, they wouldn't have to resort to these tactics. If we're "desperate," as they often say, they're insecure.

---

I then ended up getting someone who send me numerous messages on how wrong I was, I ignored them but they kept going, then they made fun of the way I drew Sonic and I suddenly a week later I got messages on my personal blog mocking me for my post regarding depression thoughts, thinking about suicide and missing my cat who passed away .

I'm so sorry. Again, that should have never happened. That kind of behavior is reprehensible and unacceptable. There is no opinion you can express online which merits such treatment.

This? This is what harassment is. Idk what they're on about when they complain they've suffered "harassment" because one of us reblogged their post with commentary on The Reblogging Site. They are absolutely not the same thing, and you (general you) are insulting harassment victims when you do this.

---

It just makes me think there is something fundamentally wrong with the Sonic fanbase.

There is. I can't exactly pinpoint one cause because it seems to be a melting pot of interrelated issues. It's like a pressure cooker of conformity borne of the desperation not to be seen as cringe by the mainstream - hence all the diatribes about "you guys are making the rest of us look bad," like, who are you performing fandom for? why are you performing fandom? - with anti-games bias stemming from that since the games aren't considered as "deep" as the comics. Unlike the book which improves them, the games are childish, and we wouldn't want to be seen as childish, taking something as inconsistent and puerile like Sonic games too seriously.

Then you add a dose of purity culture, the intense focus on parasocial relationships with ascended fans (I find IDW staff's conduct unprofessional and really skirting the line wrt its fandom), and outright abuse apologism (the stuff with Emi Jones is sickening), and the mixture becomes toxic.

[hipstersbleedroses]

where is that post that was like "put your favourite item in your kitchen into the tags" because my rice cooker has been dethroned by an enamel cast iron pot

[angealainn]

I have a running list of things I’d defo need in a kitchen of my own (not like that’s happening anytime soon, anyhow) but rice cooker is 100% on that list along with a cast iron pan and small/big pot.

[atplblog]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] Product Description INDIAN DECOR MICROWAVE STANDS INDIAN DECOR MICROWAVE STANDS Microwave Rack for Kitchen Organizer Microwave Oven Rack is thick and heavy duty, featuring high load-bearing capacity and matte painted texture. STRONG BEARING CAPACITY Due to the use of heavy carbon steel and iron, The Microwave Oven Rack has a strong load-bearing capacity. Seasonings, cutlery, dishes and even a microwave can be placed at on the top shelf! Multifunctional kitchen induction cooker bracket, thicken and stable. High quality kitchen rack designed to store knives and sundries helps save more space in your kitchen. It can be used as storage rack, place pots, kitchen utensils, etc., to make kitchen life more convenient, and make your kitchen clean and hygienic. Practical, elegant, durable and long service life, any kitchen is a good addition. This kitchen rack has strong pressure resistance, strong texture, easy to clean, it's your first choice! [ad_2]

[soleyajunix]

For a few years i have liked songs that feel like drowning.

I didnt recognize the feeling up till now -

I tought it was floatimg in space

and starships

and black holes opening up and swallowing me.

I was lost in the melancholic feelining of lingering emptiness

Of the heavy and loud weight on my foread,

like a hot (but not too hot, not burning) pan,

or a cooker plate (this one's hot, and heavy, and cast) in my chest, just below the skin.

The protein in my chest denaturalizes

from the vibrations of the music and

suddenly i cannot feel the heat.

Do you know the feeling, sticking your toes in a stream of water in the bathtub, checking the temperarure,

the water is so hot that for a brief moment it feels cold?

drowning in hot water makes me feel cold. makes me ignore the heat of the iron of my body.

makes me roll my head off of my shoulders and drop it in a pot,

where my spikey, hard toughts become overcooked spagetti,

Without form, without much ability to sting.

#not finished yet

#its called "cast iron" for now

[potatoquest]

Pork, Beans, Potatoes

1/6/2025

This isn't what I planned to make or eat for dinner, but I really wanted rice and beans after talking to my mom, hahahah.

I hit the gym today and it always makes me very hungry, and I can't really focus well when I'm hungry, so I'll try to break down how I made these beans as best as I can.

I'm going to consider this a stew.

I never claimed to be a talented photographer, just a guy who likes potatoes.

Recipe:

No recipe from the web, this is a PQ original.

As such, it's probably gonna seem a little chaotic.

What you're about to see is my handy dandy Fucking Throw It All In A Fucking Pot, Baby, The Whole Spice Cabinet (except not the whole spice cabinet, the curry ingredients were mostly left alone, but I've been known to throw a garam masala or 5 chinese spice into this bad boy) method

Ingredients:

Pork chops (I had 3 so I used 3)

Sweet Potato (I used one)

Green Bell Pepper

Whole tomato

Olive Oil

A handful of pearl onions

Red Kidney Beans

Spices: Garlic, ginger, cayenne pepper, oregano, paprika, cumin, salt, black pepper, cilantro, chili powder, garlic powder and onion powder, bonito flakes, tomato paste, miso paste, powdered chicken bouillon, sazon con achiote y culantro

Vinegar of your choice. I poured some from a jar of pickled onions.

Broth & wine of choice. God only knows which one I used.

To save money & time I have a lot of frozen ginger, garlic, and cilantro. I hate chopping these items. So I always have a lot. A little bit of fish oil or bonito flakes + miso paste will bump up any kind of stew.

Cooking Instructions

I popped a cube of frozen ginger, garlic, and cilantro into a pressure cooker along with the roughly chopped bell pepper, tomato, and onions, and all the spices.

I sauteed them until the onions were a little glassy and there were bits sticking to the bottom. At that point I poured in a little broth and wine to unstick the yummy from the bottom of the pot. It was chicken broth and a yummy red wine, I know that much, but use whatever.

So, kill the heat there. We're gonna do the pork now.

You can just throw the porkchops into the pot whole. The instant pot will make it easy to shred later. This is the easy way. It's still pretty tasty.

What I did because I'm a tryhard is I put the pork chops in my cast iron skillet with salt, olive oil, more vinegar, and more wine. (I didn't add too much salt because the stew pot is already pretty salty). I blasted it at the highest setting and flipped so it was brown/black on both sides.

If it looks like it's threatening to get stuck or too hot or whatever, unstick with more broth or wine.

It doesn't need to be fully cooked, you're mainly after that little burnt /fried pork flavor. Throw those chops in the pot. Deglaze the skillet with more broth / throw in some butter if you want and pour that into the pot.

Wash peel and roughly chop a large sweet potato. Put that in the pot.

Open a can of red kidney beans. Put that in the pot.

Pressure cook for 20 minutes or until tatos tender.

Serve with a bowl of rice. Sometimes I also add lentils to the pot; I didn't this time.

Another fun thing to do is stir in a spoonful of plain full fat whole milk yogurt into your bowl after you've served yourself. I like Brown Cow. This is good for most savory dishes ime.