In my experience, having used both, you’ll be disappointed in the IP compared to a stove-top PC. Slower to come to pressure and can’t reach a consistent 15 psi. That’s why there are electric PC specific cookbooks and USDA discourages them for canning. They take longer.
I take your point about more attention to PC cooking, although many IP users don’t realize that’s what they are doing. grin I’m quite content with a Lorna Sass book, the Ball Blue Book, and the USDA home canning guidelines.
I do leave sous vide off my cult list. I think that for most home use they are pretentious, leave an unfortunate plastic waste stream, and are a good example of technology for it’s own sake. Advocates of sous vide don’t seem to reach the degree of religious fervor that IP users achieve, or flock to the Kool-Aid as do followers of Mr. López-Alt. That said, the ability of sous vide to hold food for extended periods does have application in commercial kitchens. I put sous vide in the category of specialized tools that are not justified in the home, unlike the IP which is a cheap gadget that would never survive in a professional environment.
Rooster, you inspired me to try this recipe. I haven’t seen any fresh oregano in the stores for days, so I used dried. It was still good. My wife and I practically finished the whole thing (I used 6 eggs) in one sitting.
Thanks for reporting back! I did a small test batch the week I posted the link. I had homemade hummus to use up, a small bit of crumbled feta, chopped the honey nuts fine grind, used sumac as the spice. Then followed the recipe as written. I was very surprised how well the flavors melded. because texture can sometimes throw me off, I mashed everything really well. I never did photograph it but I will make it again. Didn’t you find these far more filling than a traditional deviled egg too as in a meal in itself.?
KISS (keep it simple, stupid)…mash yolks with mayonnaise, mustard, and a little pickle relish. With moderation add any ONE of the following, finely chopped: sun dried tomatoes, capers, bacon. Curry powder is ok, too. If you like a little spice, spike it with Sriracha, Cholula, or a proven habanero or ghost pepper sauce like Melinda’s Naga or Bhut Jolokia.