Poll Ninja Pressure cooker/air fryer or Instapot Pressure cooker/air fryer

Which is the better device?

  • Ninja Pressure Cooker

    Votes: 3 37.5%

  • Instapot Pressure Cooker

    Votes: 3 37.5%

  • Deviled Egg Potato Salad

    Votes: 2 25.0%
  • Total voters
    8
beardown07 said:
I work from home. I doubt I'd ever use one.

I have a sous vide. I use it once a year to reheat prime rib slices.
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Forgot about the sous vide. Did a corned beef last year but think I prefer roasting. Then I got on a sous vide egg bites kick. Little shits are bomb and you can make a bunch to last several days, but even with the silicon molds built for it, it got messy.
 
moxie said:
Forgot about the sous vide. Did a corned beef last year but think I prefer roasting. Then I got on a sous vide egg bites kick. Little shits are bomb and you can make a bunch to last several days, but even with the silicon molds built for it, it got messy.
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There you go making up fancy talk again
 
moxie said:
Forgot about the sous vide. Did a corned beef last year but think I prefer roasting. Then I got on a sous vide egg bites kick. Little shits are bomb and you can make a bunch to last several days, but even with the silicon molds built for it, it got messy.
Click to expand...
Made some of those just the other day in a muffin tin. They were bomb af. Had cottage cheese and bacon and veggies. wet and dry ingredients so the crust was some browned cheesy muffiny goodness.

I think I'd line 'em with cupcake deals if I did it again tho. The greased tin was still a nightmare to clean. Soaking it did NOTHING.


I have been offset smoking and/or lump charcoal BBQing/grilling soo much shit. Got an offset in the summer. It's like camping every night. Good times.
 
beardown07 said:
Made some of those just the other day in a muffin tin. They were bomb af. Had cottage cheese and bacon and veggies. wet and dry ingredients so the crust was some browned cheesy muffiny goodness.

I think I'd line 'em with cupcake deals if I did it again tho. The greased tin was still a nightmare to clean. Soaking it did NOTHING.


I have been offset smoking and/or lump charcoal BBQing/grilling soo much shit. Got an offset in the summer. It's like camping every night. Good times.
Click to expand...

I like that you can use actual wood in the offset barrel.
 
PeoplesChicken said:
There you go making up fancy talk again
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Nick Schonert Coffee GIF by Worcester Warriors
 
beardown07 said:
Made some of those just the other day in a muffin tin. They were bomb af. Had cottage cheese and bacon and veggies. wet and dry ingredients so the crust was some browned cheesy muffiny goodness.

I think I'd line 'em with cupcake deals if I did it again tho. The greased tin was still a nightmare to clean. Soaking it did NOTHING.


I have been offset smoking and/or lump charcoal BBQing/grilling soo much shit. Got an offset in the summer. It's like camping every night. Good times.
Click to expand...
The ones I did in the sous vide didn’t have a crust, but you can also use wonton wrappers in the muffin tins as a crust. A spritz of cooking spray helps with the sticking. The recipe I used whizzes cottage cheese in the egg mixture then I add all the extras. Tried another recipe with cream cheese instead and they were also excellent, but cottage cheese is cheaper, so i stuck with that :laugh:
 
beardown07 said:
I have been offset smoking and/or lump charcoal BBQing/grilling soo much shit. Got an offset in the summer. It's like camping every night. Good times.
Click to expand...
Oh! I got a teensie little gimmicky grill a couple weeks ago because it was just too flippin’ cute and dumb! It’s a yakitori tabletop grill to make little skewers on, but it introduced me to something I’d never heard of before: binchotan charcoal. I couldn’t find it at any hardware stores near me, but I might buy some online just to see what the fuss is about. I ended up using regular lump charcoal and it worked fine.
 
moxie said:
Oh! I got a teensie little gimmicky grill a couple weeks ago because it was just too flippin’ cute and dumb! It’s a yakitori tabletop grill to make little skewers on, but it introduced me to something I’d never heard of before: binchotan charcoal. I couldn’t find it at any hardware stores near me, but I might buy some online just to see what the fuss is about. I ended up using regular lump charcoal and it worked fine.
Click to expand...
So far, Jealous Devil lump charcoal has been my fave.
 
moxie said:
The ones I did in the sous vide didn’t have a crust, but you can also use wonton wrappers in the muffin tins as a crust. A spritz of cooking spray helps with the sticking. The recipe I used whizzes cottage cheese in the egg mixture then I add all the extras. Tried another recipe with cream cheese instead and they were also excellent, but cottage cheese is cheaper, so i stuck with that :laugh:
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When I say crust, think more like a cake crust. Twas delicious.

I had to scrub the shit out of every hole in the muffin tin tho. I even made two batches and over-greased everything and they still left shit behind that just would not come off without elbow grease. And it was mostly the sides. The muffins came out fine...just left a residue on the sides that was a bugger.
 
beardown07 said:
So far, Jealous Devil lump charcoal has been my fave.
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They make the bino- whatever charcoal, but I didn’t see it in the stores I went to. Which was only like, three, but still! :heh: Supposedly this Asian stuff lets off very little smoke flavor and burns super hot.
 
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