Smithy

@Mmmpomps, do you use your IP more in the manual mode than in programmed settings, or is that a coincidence of the last few posts? I'm curious about how your usage patterns have evolved, since I'm just now starting down the track.

That is very much a lesson I need to take to heart.

@Shelby, you just keep those eggplant ideas coming. I love the stuff and you're giving me some good ideas. :-)

Thanks for reviving this topic, @Bhukhhad. Although it's an old topic, many current members are interested in Indian food. It's interesting to read about your use of chile peppers available in the New World to cook traditional Indian dishes. I think, if you were to post in more detail about any of the dishes you list above, you'd have more than one interested reader. It would be even better if you were to post photos! (PM me if you aren't sure how to add photos, or follow these directions.)

Smoked tuna...as in, smoked in the can? I keep meaning to try that. I wish I could think of capers more often, too - those can perk up a dish nicely, and I keep forgetting that I even have them.

@FauxPas, I'm so terribly sorry! I'm called out of the house, quite unexpectedly, for a couple of days and won't be able to cook at all. It's too bad, because we have a bunch of stuff that needs ideas. @Lisa Shock, thanks so much for your elucidation on the food. Nicely done! I'm looking forward to trying fekkas for myself, soon.

A couple of days ago I tried "country style ribs" using slow-cooker mode. This happened because I'd rubbed and vacuum-sealed said ribs in preparation for sous vide, and then my new circulator failed. (A new one is on its way. ) We wondered how accurate the temperature settings were for 'low', 'medium' and 'high' slow cooker mode, and took measurements. When 'low' got too hot - that is, it cleared 180F and was still going up - I switched to 'keep warm' and probably still managed to overcook the ribs. Those portions of the ribs that actually had rib and fat in them were pretty good, but the leaner sections were IMO like cotton. Incidentally, my measurements say that at 'low' the IP holds the water in the pot at 168F. Still a bit warm for the sous vide I wanted. We ate what we wanted from the ribs, and saved the rest for leftovers. I wasn't wild about the prospect, but thought I saw an opportunity. The next day it was time for beans. Somewhere uptopic someone - @Mmmpomps? - waxed ecstatic and pronounced that she'd made the most 'righteous beans' using her IP. I can't find that post, but it lured me in. Following instructions I pressure cooked a cup worth of cranberry beans in the prescribed amount of water, fiddled around with the steam vent, then set the pressure cooker to 'more'. (I think I used that setting because of something I read, but I won't do it again.They were a touch overcooked.) I do very much like the 'set it and forget it' aspect. As the beans cooked I chopped onions, stripped the kernels off stray ears of corn, and cut the leftover meat into chunks. After the beans were done I emptied the pot, strained the beans, saved the liquor, and started sauteing: onion until golden and soft, then a small time for the corn, then the meat, and finally the beans and the liquor. Boiled it down. The spices from the original ribs were plenty. Dishes used: the IP, a measuring cup, a strainer, and the corn-stripper and onion-chopper. Time: less than an hour. This was a revelation; I'm known for covering the counter with stray dishes and taking hours to cook meals. It was so good we're having it again today. It may not be the most photogenic meal I've made, but it had the right amount of spice, a good thick consistency, light crunch from the corn and meaty flavor from the pork. We aren't sure the pork was needed, but the stew was a great way to use it to best advantage. OK, enablers: thanks, I think!

I had a wonderful salad dressing in May that I've been trying (unsuccessfully) to replicate. It was fresh and green, not oily. The chef said it was along the lines of 1 bunch of cilantro, finely blended with the juice of 2 limes and their zest and a bit of fresh jalapeno; then just a touch of olive oil blended to taste. He did not mention salt. He did say to be very careful to get only the zest and none of the pith, because it will make the dressing bitter. I've tried it as as told me, then tried variants (less zest, less juice, a mix of acids, entire cilantro bunch vs. leaves only, and so on). So far none of it has come close to what I had. Maybe I'm beating the olive oil too much and breaking it down to make that bitter flavor, and a different oil or less blending would be better. The idea of finely chopping a bunch of green herbs (parsley, as an alternative - and what else?) and blending them with a citrus acid appeals to me immensely, but I haven't had any success worth posting about. Maybe someone else has good recommendations.

Beautiful! @Lisa Shock, nobody has suggested a dessert for your diabolically intricate list of pantry materials yet. It looks to me like you easily have the fixings for fekkas, Moroccan biscotti. I first heard about them from this post by Franci. They're on my list of things to try, but since I haven't tried them I can't suggest a recipe. As for the other suggestions above - I'm glad I don't have to pick! I was thinking along the lines of a frittata or quiche, until the minestrone suggestion came along.

I was also taken with "42 eggs" in that post!

I think both of the suggestions above sound wonderful! I'm eager to see which you pick. This looks like a good way to get multiple ideas for ingredient usage. I've been thinking about that leg of lamb: cut into chunks, marinated in oil, vinegar, parsley and thyme, then skewered with mushrooms and (if you have them) onions. Grill the skewers, grill the tomatoes separately; serve all on a bed of rice. @Lisa Shock, I love the idea of the sausage in the vinaigrette. @gfweb, please expand a bit on the brussels sprout slaw? I need new ideas for that vegetable.

I'd love to come, but so far it looks like I'll be there in spirit only. If things change I'll ask you to add my name to one of the other lists; right now I'm just glad to see a gathering coming together after so many years.

Very nice, @BonVivant. If you've answered this before, please forgive the repetition. Is that roe atop the potted crab? If so, what type, and what's under that layer? If not, what is it? Please tell more about the scotch-cured salmon. A link would do nicely if you've already addressed this. I know someone - make that two someones - in our household who would think that salmon is bound to benefit from scotch and peppercorns. One of us adores salmon under almost any circumstance, but likes the novelty of this idea. The other needs persuasion about salmon but has never met a scotch whiskey or peppercorn that he didn't like.

@mgaretz, thank you for that information about the sous vide time and temperature. I have a tri-tip awaiting the arrival of my new Anova; now I have general tips on how to set it up! @Fava, I don't want to repeat all your beautiful photos, but they are well worth the look. That sounds like an excellent meal...and I have a serious case a Magnalite envy. That looks like one huge pan, and very well maintained.

It's on its way back at their expense, and they said they'd be sending a new one as soon as the FedEx tracking showed the old one to be enroute.

I've been weeding through my cookbooks - many beautiful, but rarely used - and thinking about "ambitions" as they show a fairly thorough path of ambitions. I am, of course, weeding through them to make way for new arrivals. I need an intervention, but am not likely to get it here. I personally hope you do the ginger-tahini slaw dressing (do please report on it!) and the IP cheese. I have a jar of tahini in the fridge - as I often do - and the idea of using it for something like a slaw dressing had never occurred to me.

I certainly understand that! It's been mostly cool and wet here too. I haven't been inclined to bring my ice cream maker out of storage yet, although the beautiful stone fruits - and plenty of rhubarb in the stores - are making me think it's time regardless of the temperature.

I can't help with the recipe, but I will recommend that you make enough custard base that you don't have to try dolloping out fractions of egg yolks. I think I froze my leftover base for a later ice cream. If you don't want it, maybe you could make another batch for this elderly friend, or use said base in another dessert altogether. I know you've indicated that you'd rather not do that, but can't the base be used in some baked goods that you do?

Lists.... I am a champion at bookmarking recipes and making plans...from what to work on for a season in the trailer, to what to do today. I find I have far more ambition in the planning stage than (what is it? discipline? energy? actual time?) in the execution stage. You inspire me to keep working at it.

My imagination runs short of why it should be called "pork", but it looks like a great dessert. Thank you!

No wonder I'm reminded of mincemeat. More info, please. (If you've written about this before, then a link - and an acceptance of my apology - will do.)

If not pork, then what? I'm reminded of mincemeat, for obscure reasons.

After a couple of weeks' hiatus I was set to try another sous vide test today. I pulled my Anova out of its box, set it up in a pot full of hot water (at appropriate level, between minimum and maximum), plugged it in and turned it on. The temperature of the water has been dropping steadily. Water is circulating, but apparently not heating. The controls LOOK normal: measured temperature, temperature set point, wifi emblem lit. When the pump is off the "go" button is red; when the pump is running the "go" button light disappears but the pump is circulating. Question about that "go" button light: didn't it turn blue or maybe white before, when the circulator was running? Is that a clue that the heating element isn't working? Is there a switch someplace that I've forgotten about, or an interlock, or even a good test to confirm that the unit has failed? I have a call and email in to Anova, but being impatient I'm looking here for help as well. The manual doesn't seem to have troubleshooting info for this. eta this update: I've heard back from Anova, and the circulator will be going back to them.

We do get a cut for every sale made when someone goes onto Amazon via a link here and buys - doesn't have to be the object in question. Here's a link to the IP: Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W.

Jeez Louise, y'all are hard on my bank account. The IP and springform pan are on their way. I'm glad the CSB hasn't been offered as a deal today.