Beautiful!
Yesterday I tried to scientifically compare the pressure cooker to the slow cooker. Made two identical pork shoulder pot roasts. Unfortunately I didn't consider that the PC dish would be fine before the SC dish, and that in the intervening time my son would eat most of the PC roast, leaving only dregs to compare with the SC roast. Well, have to repeat that experiment.
Here's the SC version.
Today I am making demi glace. Sort of. Okay, not close. But it will still be useful. Well, not really.
Started yesterday with about 10 lb of meaty beef bones and a bunch of veg. Roasted. Put in my biggest stock pot of water (about 5 gal water), and simmered 8 hours. Strained, defatted, added a bottle of wine and shallots, and am reducing. But I need to make some pork short ribs, so I added them to the simmering stock. I figure I'll cook the ribs and flavor the stock at the same time. Later tonight the ribs will get fished out and roasted to finish. And hopefully the stock will be reduced to about 1 qt and go into the freezer in ice cubes.