Nah, I do mayo, mustard, cranberry sauce, stuffing, mashed potato, swiss cheese, gravy. And turkey obv.

I would skip the lettuce if I'm making it myself, but I'd happily crush that thing and ask for another

Lettuce breaks up the softness of the other stuff IMO

I turned this into a meal by adding some meatballs



Really good.

Gobbler pie, rye crust

What a fun and delicious project!

Served with pappardelle and topped with raw milk parmesan that frankly might have been a bit too much.

Family loved it.

Thanks for posting El D!

Finally ordered an Instant Pot.
Found the 8qt on Walmart's website for $59. Last one at this location. Seemed like too good of a deal to pass up.



Also,

Grilled turkey with some stuffing, melted sharp cheddar + swiss on top in the pan, added to toasted praire honey wheat bread/cran relish/mayo/mustard/gravy

59 bucks! You suck

Thanks ED, it was the best effort yet.

Sent from my SM-G950F using Tapatalk

Btc, coincidentally my wife also made mei cai kou rou baozi today.

Had an Insta Pot lined up for $45 a few days ago and didn't pull trigger. What a dumass.

amoeba, those look great. How long do they have to steam?

Does daikon radish really help to tenderize abalone when used during cooking process?

Pretty sure you guys are making up the names for some of these Asian dishes. Would need to stop by and sample some to be sure. LMK.

I am out of the country currently, I can ask my wife later.

I haven't used the daikon trick with abalone but I also use fairly small abalone which comes out very tender after
15 to 20 minutes of a simmer. Key is they must be live prior to cooking. I also trim off the rubbery lip. The Cantonese way of cooking dried abalone is a labor intensive multi day process.

Anyone have a good garlic mashed potatoes recipe?

Just got back from NYC and had some amazing food, would everyone like me to post a mini trip report or is that out of bounds for the purposes of this thread?

Here's a teaser:

Went to Katz's Deli of Harry Met Sally acclaim:





After the getting the Pastrami on rye, I now know what she had

AND OMFG!!!!!!!!

I made the pastrami at a restaurant for a couple of years and thought it was pretty good, but Katz's was mind-glowingly outstanding. I'm now on a mission to figure out how the hell they do what they do.

We sat 3 feet from the table where the orgasm scene posted above was shot:



The place was packed at 1 pm:



I could have eaten 2 pounds of this glorious meat:



needless to say if you ever find yourself in NYC, you'd be a fool not to make a stop at Katz's Deli and get a pastrami sammie.

How they do it:

https://www.seriouseats.com/2014/05/...-pastrami.html

100% would read a TR.

also this.

been to nyc a bunch and could always use recs, too many choices!

So that is 1 more vote for pastrami on rye> reuben.

That pastrami, haven’t been there in years.

Trip report please.

Katz’s is the absolute gold standard.

I’ll be smoking my brined brisket point (gonna be close to a 3 week brine) this weekend. I really have to try beef navel, which is what Katz’s uses. From Thanksgiving, here were my Pastrami brisket flat slices before Instant Pot steaming. My family tore them up:

the sauces you could make from that pot.......

Got a Dutch oven for my BDay. Anyone got any favorite Dutch oven recipes they want to share?

I saw this on tasty yesterday and thought it would be worth giving a shot:
https://www.instagram.com/p/BqspP7GF...=1d8v9qnd2taks