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Murder 'em, HTH!   Try some Chayote in your Pico de Gallo.     Sauced up pulled pork. Pico with chayote is growing on me. Crisp.

Slippery tacos. lol.   What the?

  Butter Chicken is second on the list. Link below at least gives you a starting point...   http://www.vahrehvah.com/indianfood/top-25-tasty-and-popular-dishes-in-india/ Or do you mean a link to the actual product Ashen used? lol

Thanks for the post, JHP. This thread was starting to look silly with only shredded white meat chicken in it.   I refrained from posting a third addition to that theme... and it had avocado slices.    Fan of silky smooth avocado slices in tacos.

Lookin' good P2K. Was that the jar, or the packet mix?

Sandwich your meat between two air conditioning filters and Bungee cord it to a box fan.    How much of this stuff do you want to make, GM?

Interesting.   GM, if you want to make this, you better have a dehydrator.   You could certainly make it inside (in South Florida) IF you have a dedicated dehumidifier for the room, or you run your A/C cold and throw in a box fan for good measure.   Either way, Danielle would hate you for...

Sweet P2K. Let us know how those turn out when you get to each.   I've got an Indian grocery down the street from me. I usually hit that up when sourcing fresh stuff or spices I can't find in the "normal" grocery store... which is sad, because the Indian grocery is awesome.    I'm hitting that...

Just read your other thread on the new gadget. See what I miss when I'm not paying attention to THP for a couple weeks!?!   Way more sophisticated than my stove top 15psi only cooker, but I love my stove top PC just the way it is. Quirks and all. Good on you for including the bone.   That's...

An electric smokin' pressure cooker. Crazy! I was just thinking that would be awesome, and then BAMB!   Lovin' it, Scovie. Keep it coming.

Lol. This was all a response to reading about Grant boiling chicken breasts for pulled meat in another thread.   No one said pressure cooker. So I wanted to see how it did. Started here I think:   http://thehotpepper.com/topic/47146-my-badass-burrito/page-19#entry1099194

Holy Crap, Booma! Nice work! 

  GM, 30mins under pressure with 10min. natural release. Chicken breast(s) above the water on veg steamer. Perfect pulled white meat chicken.   Chicken flavor, but not as concentrated like a slow cooker will do after 6 hrs. Edit: but I'm usually doing a whole bird that way. That might be the...

I gotta get back on some slider action soon. Nice, JHP!

jajaja   No. I mean like chicken bones that you know should be there are found half dissolved... or completely missing. I've turned pork bones soft. Pressure cookers are great for making bone stock/broth.

  SoFlo rarely, if ever, cooks off a recipe... and if we do... those things are just general guidelines at best.   I did not mean to imply that I was cooking off a recipe, just lettin' peeps know how difficult those things can be to use.   I've turned bones into jelly by accident before. On more...

Caribbean Fork-ripped Chicken     This was a Caribbean flavor kick to the mouth. Mojo / Congo Trinidad picklese / Badia Sriracha. Almost TOO intense.   I was experimenting with my pressure cooker today. I'm going for a good way to make pulled mojo chicken with boneless skinless breasts. Today's...

Hit up the grocery store today and paused in front of the Martin rolls for about 2 minutes.   I was momentarily confused as to what I had gone there for.   For True.

You don't need the meat hooks if you have an auto-clean function on your oven. Toss those ribs right on the racks!   Get them authentic BBQ "grill marks" people be talkin' 'bout.

Oh yeah, Sic! Chili eggs.