Took me a moment to figure out these weren’t like cheese curls. 
Oops, Googling shows me that soy curls are a thing. I thought it was a typo for curds.
They are surprisingly similar to cut up chicken Breast in texture shape and flavor of you soak them in chicken stock then saute and reduce down the stock and get the a little char/Sautee texture on tbe outside.
Well it was surprising to me the first time I tried them, I was expecting a more tofu like consistency.
I just ordered a package. They don’t seem to be available nearby. Looks good!
This is the technique I used to cook
Soak curls in marinade/stock
Drain off stock from the curls but keep it
Saute curls and then add back the stock and simmer and then set aside
Cook the veg, add back curls and finish in your usual curry way.
The blended cashew nuts made a great cream thickener as well. I am not a vegan but this worked well for my attempt to cut down on eating meat.
Wonderful, thanks!
So I was catching up on Basics with Babish on Youtube and came across his take on pulled pork using sous vide, which was based on this recipe, Sous Vide Barbecue Pulled Pork Shoulder Recipe . I bought a pork shoulder from the local butcher shop and set to work yesterday. 24 hours in the instant pot with a spice rub at 165 F, then finished with a rub and onto the grill using offset cooking for 1.5 hrs to get the bark. i didn’t use smoke packs this time around but will next time.
Un-Be-Lieve-Able! This is the single best pulled pork I’ve made and possibly the best I’ve ever had; and I’ve had award winning pulled pork from some pretty incredible BBQ places in Louisiana, Texas,
and New Mexico. Complimented it with an Asian sesame bagged salad( forgot to buy stuff for coleslaw), and a bottle of Black Chook red wine and a Harp for me. I had to put the leftovers away because I couldn’t stop eating it.
TL;DR Made pulled pork in an Instant Pot and BBQ Grille; had religious experience.
Sous vide in an instant pot???
Maybe it is time for me to upgrade from a pressure cooker.
Yep. It was all a big experiment that paid off in spades! This is the one i ordered 
https://www.amazon.com/gp/product/B07W55DDFB/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1
It has a stainless steel pot and had the sous vide feature. I used freezer bags and immersion in the water to void the air as I don’t have a vacuum sealer yet but it worked a treat!
Didn’t see a sous vide function on the details but sweet that it has it and it makes sense. That looks like my next purchase, Kayaker has been making me want a sous vide and that combined unit would help get it through spending review once our slow cooker has an unfortunate mishap sorry, comes to the end of its useful life.
Tonight was cheeseburgers. Sounds very boring but was great because it was (finally!) the first barbecue of the season, with fresh big patties from the store that makes them best. The patties were slightly fattier than usual which was great because they turned into smoky goodness over flaming burners. On oversized toasted buns topped with thick-sliced Kraft cheese, chopped white onion, ketchup, sliced tomato, and Strubs garlic pickle, one burger was totally a full meal, and tasted like summer! 
Last night was pulled pork. A little pork loin roast sous vide at 165 for 48 hours. Pork shredded and tossed with some barbecue sauce. Served with air fryer French fries.
Last night was risotto and some fresh green beans that I sautéed with shallots and garlic. Yummy.
I’ll have the leftover risotto tonight and I think I’ll spend the rest of my calories on dessert.
Messed it up, put in too much extra Garam Massala in the marinade combined with the vindaloo sauce made it too bitter. Then ended up balancing added sugar and salt to salvage and that was a mess and so I overcooked all the veggies and soy curls in the process
Edible but disappointed in myself. Maybe a good freeze will help out for the left overs. .
@wolfpup That sounds really good, as does the green beans and risotto @not_what_you_d_expect .
A like button would be helpful for cases like this.
Tonight I fried up a pork chop with garlic, salt and pepper; with hakka chili noodles from an A-sha package on the side. Quite enjoyable for the short amount of time spent cooking.
Dinner shall be black beans (cooked a while ago, then frozen, in a fit of responsible adulting) with sour cream and cilantro.
I might get ambitious enough to sear up some kielbasa sausage to go with it.
You described the perfect cheeseburger! Dang, I’m jealous and also happy for you.
Last night was pulled pork nachos with homemade queso. Tonight is gruyere/emmental cheese fondue with SF style sourdough, dry reisling and cherry tomatoes. dessert is TBD.
Got home late and have Zoom games in a few minutes. I’ll probably just throw together some lox and onion cream cheese on toast and make a salad later.
I took a game hen out of the freezer for tonight. I’ve never cooked a game hen before, so this could get interesting.
Off to google recipes.