MelissaH

Would you be willing to share your version of the recipe, please?

I love this thread.

We have both a Fagor Duo pressure cooker and a 6-quart IP. Since getting the IP a couple of years ago, I think we've used the Fagor once, when we needed to do two things under pressure at the same time. I love that I can set the IP to go, and then walk out of the kitchen. The beep of the IP is loud enough that I can hear it from downstairs.

I've tried a few flavors of Graeters, and was not impressed, especially at $8/pint. I was especially unimpressed by the flavors with chocolate chips, as the chocolate seemed to be gathered into a few very large chunks rather than well dispersed throughout. Around here, I'd just as soon save my pennies and get ice cream from Perry's or Byrne Dairy. Maybe Graeter's tastes better in Cincinnati?

I'm fascinated to learn that when I see something labeled as "nappa" cabbage in my supermarket, they aren't misspelling it!

The local Polish Catholic church does something similar for their pierogi, which they make in great quantities twice a year (just before Lent, and for their festival in early August). I've helped make the pierogi a few times, because I wanted to learn from the best. The afternoon before, the filling gets mixed, and then scooped with a disher into appropriate-sized mounds on a parchment-covered sheet pan. They can get crowded together, but they shouldn't touch. The sheet pans go into the freezer overnight. The next morning, the dough gets mixed, rested, rolled, and cut into circles. A frozen filling mound gets put onto a dough round, which then gets folded over and pinched closed. The finished pierog then gets put onto another parchment-covered sheet pan, this one labeled with the type of filling, not touching any others, and when a sheet pan gets filled, the pierogi go into the freezer till they're frozen solid, at which point they can be packed more compactly until they're needed, if it will be long. A few get cooked (boiled then fried) fresh for that day's lunch for the workers. And then after lunch, it's time to mix up the next day's filling and scoop it into mounds for the following morning. In addition to making it easy to avoid trapping air inside all types, the frozen filling is particularly nice for kraut-filled pierogi. By scooping the filling and freezing it first, you avoid having the tendrils of cabbage splay out and interfere with sealing the edges. The only trick is to work fast enough that the filling mound edges don't start to thaw before the whole pan worth is sealed inside dough. When there are more than a dozen people working together, it isn't usually a problem.

Me too, right down to the discount code deadline! (Psst, @rancho_gordo, did you know about that little glitch?)

Is Japanese one of the languages that works with the Google Translate app's photo capabilities?

Can you try it with boiling water? You can correct for atmospheric pressure.

@Anna N, what does the cornstarch in the cabbage stuffing do?

This is what I did for my first attempt. The eggs peeled easily, and did not have any green ring. The yolks were maybe a touch drier than would be ideal, but it didn't matter as I was glomming them up with mayo etc. to turn them into egg salad. Next time I might try setting a timer for 5 minutes and popping the valve after that.

Where do the so-called "Italian prune plums" come in all this, then? They're smaller plums, quite freestone, with dark purple skins and yellow insides. Delicious when fresh, or baked into cakes.

I'm not sure if I should thank you or kill you.

What is the consensus on the best way to do hard boiled eggs in the Instant Pot? I did a search, and found it frustrating to find what I'm looking for given that the search doesn't understand abbreviations. FWIW, I have US size Large eggs, and they're currently in the refrigerator.

As of now (16 hours later, according to the time stamp), the price on this book is $17.99...and I too am a US Prime member!

I'm almost intrigued enough to darken the door of my local Walmart. I do find it interesting that the three articles in the initial post of this topic all talk about this product as being revolutionary. Obviously, the people writing and editing the articles are unfamiliar with the Thermomix!

The colors are beautiful, and the flavors sound like they should work well together.

My ChefAlarm came with a clip.

I like my ChefAlarm: https://www.thermoworks.com/ChefAlarm It has both high and low alarms.

I'm just glad such things exist, and that the technology worked for me. The real nuisance will come with the new card, when I need to update everywhere that uses it.

Why am I even looking at this? My credit card alerted me via text message that someone tried to use it for a couple of unauthorized purchases (airline tickets, each just under $2000, both transactions declined). I've cancelled the card and am awaiting the new one, but until then, Amazon doesn't have a valid payment method for me!

Mazel tov! I'm looking forward to following your progress.

I didn't take a photo, but when I was out for a walk this morning, I looked closely at the paint in the crosswalk, and saw dendrite-like formations in the white stripes. I believe those particular crosswalks are made with a roller and a fairly thick paint.

I did ask. But, while I understand frugality, I wouldn't bother with something that might have cost all of $5 and is likely to lead to more frustration (and other costs) if you don't get it right. (This is particularly true if the flour has gums or other stuff added to help it bake more like wheat flour.) Who can measure the price of the juices from a roast, if you try to thicken them into gravy but it goes south on you and then you have none? As far as combining to reduce the number of containers: I'm having a hard time seeing how that's going to work, given that it's unlikely you'd use them in a rate proportional to their container size and you'd probably still have a container of mix and a container of whatever extra stuff is left over. I'd personally hang onto the gluten, as you can use that to boost AP flour for making bread if you don't want to keep both AP and bread flour on hand. But if the GF flour doesn't work as it comes for whatever you'd want to use it in, get rid of it unless you think that playing to get the mixture right would be fun and profitable. If you feel guilt over the $5, then make it up by not doing something optional that would have cost you $5: go without the fancy coffee drink, or don't buy the container of ice cream that you'd desperately like, or stay home from a single-purpose trip to town, or bump the thermostat in your house by a couple of degrees in the appropriate direction, or something like that. I'd just toss the flour without a second thought and without guilt, if I couldn't find someone else who wanted it. But it's your kitchen, so do what you like. 😀

I'm just wondering why you're doing this in the first place, since bags of regular wheat flour aren't usually super-expensive. If the GF flour isn't something you need, I'd either find someone who does need/want it, or dump it. This is assuming that what you're referring to as "non-gluten flour" is in fact some form of gluten-free flour, rather than a wheat flour that isn't specifically meant to be stronger or higher in gluten.