OT- What's for dinner?

[ekubaskie]

Just this week was talking on FB with friends and 2 of them raved over their electric pressure cooker. I didn't even know there was such a thing. One said theirs is Oster brand. I had mentioned trying one of those FB tips that's been circulating about submerging a can of sweetened condensed milk in water in a crock pot on low for 8 hours and it is supposed to come out as caramel. I was proud of my experiment proving it really works. Then someone burst my bubble saying they accomplished the same thing in 15 minutes in their electric pressure cooker. It just may be on my Christmas wish list, if it can accommodate cooking for at least 6 every meal.

The mention of meatloaf sounds good. My family likes it stuffed with mashed potatoes and cheese on the inside. Ground beef has been too expensive for our crew to have it often. As for the original question. I'm asking myself that very thing.

Two comments:

Try steaming your spuds for mashed taters in that pressure cooker. Pressure steam is even better. You don't pour half the flavor down the sink.

Ground meat? Do you have a food processor with a nice sharp blade? Make your own grind! You can often find chuck or similar, pork shoulder, or even lamb, much cheaper in cuts than ground. And you know *exactly* what the grind contains. No pink slime, no more fat than you want, and no mixture of today's meat with last week's unsold cuts.

[Uncle_Bob]

Today, Friday fish day. I had a thin crust pizza with popcorn shrimp, tuna and anchovies as toppings (don't knock it until you've tried it).

Lunch was a jacket potato with salted butter (is there any other kind ) with grated extra sharp cheddar cheese and Heinz baked beans (these are not BBQ style but UK and Irish style) on top.

[Jack Burton]

pot roast
mashed potatoes with yogurt
grilled sweet peppers
corn

[Denise_in_MI]

Roast whole chicken
Roast winter veggies
Broccoli Slaw

[chunkyfrog]

I scored some clearance Ghirardelli 60% dark chocolate squares, but on opening, I found
every piece white with "bloom", and some were even crumbly.
I unwrapped the "ruined" chocolate, and broke it into a Mason jar.
I then poured heavy whipping cream in to fill most of the voids between pieces.
After nuking at 70% for a minute, I stirred the warm mess up until it turned into ganache.
Beautiful, creamy, chocolatey yum!
One case where the sum is far better than its parts.

[JDS74]

Sous Vide boneless pork chops
with sweet potato and apricot sauce
Mashed Potatoes
Sliced plum tomatoes with cottage cheese