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@Norm Matthews and @Paul Bacinoyou both have me drooling over your shrimp! Beef short ribs over REAL mashed potatoes. Ronnie's doctor is going to kill me. Fried bass, cheesy cauliflower and collard greens Tuna melts--no bread, done in bell peppers (don't look @rotuts) Salad and fried livers and gizzards Valentine's dinner Oysters Cheesy mashed potatoes Roasted asparagus SV'd lobster tail Chocolate cake and ice cream for dessert

I think you have a point. I have 2 more ready to spin. I'll likely do one today and see if I can tell by looking through the bottom before I bring the blade back up. I like this thing but if it doesn't spin all the way to the bottom on the next one I'll call Cuisinart and ask about it. If that is normal I'll have to decide whether or not to keep it.

Using a commercially cooked chicken is : 1 ) easy 2 ) tasty 3 ) limits your ability to concentrate the stock , due to the salt content and seasoning choice of the establishment. I use fresh chicken , InDoorSmoke // roast plainly and use minimum water , thus the stock gets concentrated by water loss from the iPot each time you quick release . https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/81/#comment-2458957 etc. I season at the time of use , and in different ways for different uses.

Valentine Dinner--red shrimp ( Garlic, evoo, lemon )--simple can corn-- tator w beech/ oyster mushroom gravy--Bacino's Cucina 30/30 ( wet dry house aged ) Rib eye

I put feet in nails and all. They turn mushy after cooking, so I get gelatin from them.

I simply snip them off with kitchen scissors.

@ElsieD have you decided if the ice on the bottom is the result of the blade not getting to near the bottom of the cup ? that seems to be a drawback of the unit. whaat do you think ?

Valentines Day dinner. I used this recipe but sub'd shrimp for half of the fish. Since I already had charred grape tomatoes from a few days ago, I skipped the oven altogether, instead I put the dish together stove-top. We were very happy with the outcome and would make it again. https://cooking.nytimes.com/recipes/1022129-coconut-fish-and-tomato-bake?unlocked_article_code=1.K1A.hf3-.P0TqYp_mTMak&smid=share-url

Chris Young says he used the whole thing - skin, meat and bones. How about you?

Are you using the entire carcass or just the meat and skin?

While I usedabout 33% more water, I also used twice the amount of chicken, so I don't think the water was the issue. I'm starting to believe, from comments hereand my own investigations, the lesser amount of skin used was probbly the issue. I removed the skin to cut down on the salt. Thenext batch I make I'll use of all the skin but rinse the excessie salt and seasoning and see whatt that does. Thanks!

Skin has a lot of collagen. Using less water equals better stock, so sure, your excess water could be part of your problem

At 3pm the birthday boy asked "how set are you on lobster tails for dinner?". Apparently someone had a craving for pizza and since I am all about the birthday person getting what they want, pizza it was. His- ham, cowboy candy, olives, onion, peppers. Her's- ham, olives and kraut. And since we don't need a cake for the two of us- these were good, not overly sweet. The crust could have been crisper. Lobster tomorrow.

Lots of connective tissue in skin, so good for gelatin.

How did your kraut work out? I hope it's really tasty!

This is the strawberry banana ice cream made as per Cuisinart's recipe booklet. I had to spin it twice as the first spin resulted in a crumbly product. The texture then was perfect but for the 1/4 inch thick ice layer on the bottom of the cup. We got two small scoops, one for each of us out of that recipe. Could have used a bit more. I have two more in the freezer, a peach yogurt and blueberry cheesecake also from that booklet and I won't make any more until I see how those turn out.

As a newlywed, I would make us a nice rack of lamb for V day -as we've gotten older it's not as much of a big deal so we are doing our usual Saturday Thai take out. I brought a few of our Valentine's Treat Boxes to the restaurant when I picked up our take out. (It's a little box, with a heart-shaped brownie, long stemmed chocolate dipped strawberries, raspberry heart petit fours and vanilla and chocolate shortbread hearts. Working a holiday in food service - Valentine's, Easter, Mother's Day, Thanksgiving, can be miserable so little things can go a long way! Looking forward to not seeing anything heart-shaped for a long time.....)

I intended to make pasta with some 00 flour that I got a couple months ago and decided I'd better use it now. I made egg noodles and served them with shrimp scampi. Then I thought it might be a good time to cook the last of the Omaha steaks in the freezer that my sister sent us for Christmas. Charlie had the other two for breakfast a couple times. Neither of us finished our steaks today though.

@Duvel I love tongue. very difficult to find, my area these days.. i.e.: none @ TJ's. would love to try it as that stew. Please award your mother w a Kudos , her way.

I went to Costco today and picked up 2 of their chickens. They are currently residing in my two Instant Pots.

Sorry, no picture. I picked up a copy of Paula Wolfert’s Mediterranean Clay Pot Cooking at the second hand shop today. I couldn’t resist at $2

Yes, I'm fully aware of that. My question was whether the amount of air space above the ingredients can affect extraction flavor and gelatin production. In the videoI saw, gelatin seemed to be produced from just the meat and skin, and that did not happen in my case. Hmmm ... maybe my problem stems from the lack of skin I used. I discarded some to reduce the amount of salt on the stock.

I love anything with dates and daates and oatmeal go perfectly together IMHO, but had never thought of the date/miso combination. Not sure about the maple syrup component because dates are already so sweet but I have maple syrup so what the heck? Once I replenish my miso supply (it's not available in our little township) I'll give them a try.

For Valentine's Day, an Italian prosecco.

Have not used chicken feet for stock because the nails skeeve me out. We always had chickens when I was a kid and I know what is under those nails! A local produce/butcher/bakery place sells air/freeze dried? chicken feet for which our dog would sell his soul (or mine!)