P'let's Instant Pot and Cooking Adventures

 Today, pulled pork again. I do seem to have a small issue with flavor.   My seasoning doesn't have much effect on the flavor of the meat. It does flavor the water, but not the meat so much.  John has suggested adding something like an au jus or onion soup packet to the water.  I think that's a good idea.   But since I'm starting with GOOD meat, it's a great blank slate. (Small brag, the grocery store I work at has the BEST meat department - if you happen to be in Pipestone, MN; stop at Hank's)

Got the little pumpkin cut into chunks.  I'll be roasting the chunks, then pureeing it.  

I think I've done the potato wedges here before, but again, just cut one or two potatoes into wedges, toss in oil and seasoning of your choice, and air fry for 20ish minutes. I did the beef in the crock pot, with a good amount of the McCormick "Mesquite" seasoning.  Covered with water,  and cooked on medium for 6 hours.  I think it could have gone longer, but I wanted enough time to have some for lunch, so went with that.  I had about 3lbs beef.  It was on sale at work for 3.99 per pound.  I don't think beef shreds as well as pork.  So that's a thing.   I  put the beef on top of the potatoes, with a bit of shredded cheese on top.  I'm stuffed.  

 So, MANY years ago, when dad was stationed in Misawa Japan, we'd go out to eat sometimes at a restaurant called "Old Miyaki". So many great dishes.  I'm not sure how mom wound up with the recipes, but they gave some of their recipes to her.   I'm going to start with "Corn Soup", which we always called 'chicken corn soup'.  Such a good soup.   I'm super looking forward to making it.   This seems to be the store front, but I don't know for sure.  I was only single digits at the time (6-8).

 I'm gonna try this idea out tomorrow morning.  I'll post pics after I make it. I think I'll make a very small batch.  Probably like a quarter cup of sausage, enough flour to coat properly, and a cup of cream.  It's experimental cooking... no recipe.  Just list of ingredients to try.   We'll see.  :D Chorizo gravy SO... yeah. That's a thing.  I'm putting this bit of delicious on a potato. The cream cuts the heat a HUGE amount.  It bites back, but it's a nibble.  So good.  try this out! Also, tiny pan is small.  Not a huge amount of this in my experiment.

 As promised, here's the 'recipe' for the dish. I say recipe, meh.  More of a directions and a ingredient suggestion. Start with pasta of your choice.  I wanted little shells, so that's what I used. Cook until done to your taste. Add cream.  I used a pint.  You can use more or less.   Add parmesan cheese.  I used one of those little triangle blocks of the cheese.  Again, you do you, and use what makes your heart happy.   Season to taste.  I used a can of chicken, several generous sprinkles of garlic powder, some salt, and some pepper.  I also added some of that diced garlic that comes in the jar.  (I did this in Jordan, so didn't have the equipment, or inclination, to make a garlic paste, but that will happen in the future.   I didn't measure ANYTHING.  (I hope you're proud of me, bro... no measurements or set ingredients)  :)

 So, just realized it had been a bit.  :) I made chocolate frosting roses to go on a cake for a friend's birthday.  Proportions for the frosting are 1 pound sugar, 1/2 cup shortening, 1/4 cup liquid.  On mum's recommendations, I used 1/4 cup cocoa to flavor it.  I did wind up tweaking it a bit for consistency.  But humidity plays a role in that.