Gator Pam

Stove top pressure cookers? That may be why she's not interested. High pressure on a stove top pressure cooker has more psi than high pressure on the IP. She may be perfectly happy with what her stove top cookers do and may not want to adapt her timing for the IP. I do know that those who post in the Instant Pot Community group on Facebook that are experienced with stove top pressure cookers and have used the IP have all said that their stove top models sit in the pantry since using the IP. They like being able to set the IP and walk away without having to stand by the stove and monitor the pressure. They also like releasing the steam quickly by turning a lever, rather than running the hot pot under running water. For example, I use a stove top pressure cooker to steam artichokes. I've tried doing them in the IP. The stove top pressure cooker gets them tender in 10 minutes under pressure. The IP takes at least 20 minutes under pressure. I believe that is an example of the difference in psi. However, I have to stand and watch the stove top pressure cooker and then set a timer for the 10 minutes when it comes to pressure. With the IP, I program it for 20 minutes high pressure and when the pot seals at pressure, the timer automatically begins. When the timer is finished counting down the pot beeps to alert me, and I can either do a quick release manually, or allow the pressure to release naturally on its own since the pot switches to keep warm automatically and stops cooking under pressure.

The round one at Walmart for $79 is the 6-quart Lux. It is a good model, but does not have adjustable high or low pressure settings, nor does it have a programmed yogurt settiing. The rectangular Instant Pots ( the Gem) are a roaster/slow cooker multicooker similar to the rectangular Ninja multiccoker. It does not have a pressure cook ability. Could she be nervous about the idea of a pressure cooker in general? There have been horror stories over the years of stove top pressure cookers exploding. Electric pressure cookers, at least the Instant Pot brand, have many safety features built in, as long as they are used properly without trying to force them open. If she has other concerns, post them in the Instant Pot thread in the lounge, and I'll do my best to address it.

Yay! Not anything super exciting, but I'll easily spend the GC.

Yay!

*nodding vigorously* This 5-quart model hasn't been available for several years. It has no yogurt preset and only high pressure for most settings. It's been awhile since I've done Black Friday. Did I miss the limited time door busters? Are the deals available all weekend, if they don't sell out?

Awesome!

Mary's Boy Child by Harry Belafonte and... Chr-stmas Can Can by Straight No Chaser

I won a $100 Kroger GC from Fred Meyer on Facebook. Here in the Pacific Northwet, Fred Meyer offers the most variety of the Kroger affiliates. I'm looking forward to seeing their ad.

Thank you and congratulations everyone!

When we had the Kohl's ad it showed the 6-quart Duo on sale for $79.99. That will trigger $15 in Kohl's Cash to be used at a later time. Hopefully, there will be an additional discount to add on top of that.

This recipe is from thisoldgal.com. Pressure Cooker Bourbon Pumpkin Pie Cheesecake (Pake) is a rich smooth dessert, which is slightly firmer than Pumpkin Pie, yet not as dense as NY Cheesecake. Crust • 3/4 cup Cinnamon Graham Crackers crumbs (plain or chocolate work well too) • 1/4 cup Pecans finely chopped • 1/4 teaspoon Ground Ginger • 1/8 cup Light Brown Sugar • 1/8 cup White Sugar • 2 Tablespoons Unsalted Butter melted Filling • 16 oz Philadelphia Cream Cheese room temperature • 2 Whole Eggs large, room temperature • 1 Egg Yolk room temperature • 3/4 cup Pure Pumpkin Puree (or Homemade Pumpkin Puree • 1/4 cup White Sugar • 1/4 cup Light Brown Sugar packed • 1/2 teaspoon Vanilla extract • 1.5 Tablespoons Bourbon • 1 Tablespoon Tapioca Starch or cornstarch • 1.5 teaspoons Ground Cinnamon • 1/4 teaspoon Nutmeg freshly grated • 1/4 teaspoon Ground Ginger • 1/2 teaspoon Sea Salt • 1/4 cup Heavy Cream Topping • 1 cup Sour Cream or Greek Yogurt (I use homemade Greek yogurt, also made in the Instant Pot) • 1 Tablespoon White Sugar • 1/2 Tablespoon Bourbon Other • 1.5 cups water Instructions 1. Please read This Old Gal's article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding. {the article does have affiliate links in it, so if the link needs to be disabled, I understand) Crust 1. Add cookies, sugar and pecans to the bowl of food processor and pulse a couple of times, until small crumbs form. 2. Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined. 3. Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides. 4. Place pan with crust into freezer for 15 minutes. Filling 1. Blend together cream cheese, sugar, pumpkin, Tapioca, cinnamon, nutmeg, ginger, salt, Bourbon and vanilla extract until smooth. 2. Add eggs and yolk, one at a time, mixing until just combined. Do not over mix the eggs. 3. Hand blend in cream thoroughly. 4. Pour filling into the pan, on top of the graham cracker crust. Cook 1. Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot. 2. Gently cover the cheesecake first with a paper towel and then with a piece of aluminum foil to tent. 3. Place cheesecake into pressure cooker using a sling. 4. Lock on lid and close Pressure Valve. Cook at High Pressure for 40 minutes. Allow a 15 minute natural release. 5. After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated. 6. The center should be slightly soft, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools. Topping 1. Mix together the sour cream, sugar and Bourbon and then spread on the hot cheesecake. 2. Let cool on wire rack for one hour. 3. Lightly cover and place in refrigerator overnight. Remove Cheesecake from pan and serve. Recipe Notes If you do not have cinnamon, ginger and nutmeg, substitute with 2 teaspoons of Pumpkin Pie Spice or Allspice. If you use a 7 inch pan, cut the cooking time to 35 minutes. For an 8 or 9 inch pan, using an 8 quart pressure cooker or larger, double the recipe. Cook time is 35 minutes. For Single Serving Jar Cheesecake 8 oz Glass Jar - cook 7 minutes 4 oz Glass Jar - cook 4 minutes 16 oz Glass Jars - DON'T DO IT! 15 minute Natural Pressure Release I wanted a taller cheesecake in my 7" push pan, so I made 1.5 of the recipe and cooked for 45 minutes, followed by 15 minutes of Natural Pressure release before releasing the rest of the pressure.

Thank you! This seems to work.

Why am I unable to paste anything in to the forum? I'm trying to post a recipe for cheesecake and photos of how mine turned out, and nothing is pasting in to the forum. Neither the copied recipe from Word, nor the url from imgur.

It says door busters will be available at 12:01 am CT on Thursday for most of them. I didn't check them all.

Hallmark Channel announced their Countdown to Chr-stmas a few days ago. http://www.hallmarkchannel.com/christmas/new-movies-countdown-to-christmas-2017

Just a heads up. I don't know if the administrators of the Instant Pot Community group page on Facebook will allow the post to stay, but I just posted a link to page 17 of this scan where the Duo60 is listed as a door buster. The group is 700K members strong, so a few may check it out... https://m.facebook.com/groups/826223557471634?view=permalink&id=1664755710285077

Our Festive Meal was roasted standing rib roast with red wine au jus and horsey sauce, carrot souffle, and yorkshire pudding. Simple and basic, but ooo la la! Yummmmy! (No photos of the carrot souffle) Brenda made pumpkin pie and snickerdoodle cookies, but by the time I retired for the night, none of us have had any pie yet. More for the rest of the weekend! Yorkshire Pudding in skillet Look at that puff! Plated Yorkie George did a marvelous job. Roast Beast Dry aged in home fridge for five days. Rosemary, thyme, and garlic rub seasoning rubbed on the day before. Reverse sear roasted a la The Food Lab.

abc123

Only the latkes and sufignyot, although I believe some tie dairy meals to Hanukkah in a salute to Yahudit/Judith. I was not raised with that minhag/tradition, but may attempt to incorporate a few dairy meals in to the eight nights.

I need to get through eight nights of Hanukkah first. I'm hoping to come up with something nice besides latkes and sufignyot...

Oh! Forgot to mention. The blue thermos in the upper left of the last photo is holding home made turkey gravy. Alton Brown suggests storing gravy that way, so it doesn't cool and start to congeal. It works a treat, but you have to remove all caps and spouts; the gravy is too thick to come out the normal pour spout.

Here's this year's festive meal. Turkey smokin' away The groaning board Turkey sliced and plated Home made cranberry orange sauce plated out of jello mold Right: Plated crockpot stuffing (about a third of what we made) Left: Sweet potato and apple gratin Left: Spinach and Artichoke Casserole Center: Home made blueberry pie Right: Home made pumpkin bread Yumm...

That sounds really good, and nicely explained. However, I still like Alton Brown's Good Eats Roast Turkey the best, especially for novice cooks. I no longer do a wet brine before hand, though. I now dry brine first.

Song: Step Into Chr-stmas Lyrics: By and by they found a little nook