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I'll have a large order of mushroom noodles, to go please! Thank you for sharing and I look forward to more Chinese noodling info, "from the horse's mouth" (sorry, couldn't resist the bad pun). PS I wonder how a computer translation would mishandle puns?

I'm getting curious about this tuna lasagne. Does it have red sauce? Or is it more like a traditional tuna noodle casserole but using lasagne noodles and layering with traditional TNC ingredients? My family loves TNC. I'd be willing to try recreating it in the layered noodle style of lasagne. My favorite parts of any TNC are the peas and mushrooms Disclaimer : I also use the "magic mushroom powder" that has been discussed in another thread. I add this powder to the cream sauce before tossing with the other ingredients. (Basically it's dried powdered mushrooms, MSG and salt)

I've never had tuna noodle casserole with cheese. It's always topped with buttered crumbs around here. However, I agree with @Shelby that a nice cheddar goes well with a tuna melt, so why not with tuna casserole/lasagne?

Good grief, your cauliflower is still almost $5 and English cucumbers are $2.99? I guess that I will not complain about my $3 cauliflower (down from $5.50 a few months ago). English cukes range from 75 cents to $1.99 around here. Strangely, the organic veggies are getting cheaper than "conventional" veg in my local markets. Sadly, we don't have any grocery delivery service available (other than Amazon pantry, which doesn't really count)

And Kimchi fried rice! Color me jealous. Around here the price for one pint of Kimchi is $11.99, which is how I ended up watching YouTube and learning to make my own (the quick pickle kind, I seem to have no luck with long fermentation)

@Tere please let us know what you ordered and when you cook them in the IP, tell us which setting that you used and for how long, etc. I'm asking this because although the "soup" button is pure magic, the "poultry" button waaaaaaay overcooks poultry (in my experience). I haven't tried the "bean/stew" function but I did cook plain, brown lentils with great success using low pressure and 7 minutes of cooking time, quick release. I cooked them in a salted vegetable broth and they came out perfectly. Tender but still intact -- they were not all blown out (which is how my lentils usually end up). Looking online for cooking method/times for dried beans and the IP, I have found a wide range of recommendations.

Getting a second stainless liner sounds like a great idea. Although if they go on sale again at Amazon, I would be sorely tempted to buy a second IP. I'm in the mood to place an order for Rancho Gordo dried beans, and I'm looking forward to seeing how the IP works with those. This evening I made macaroni and cheese from an online recipe and it worked very well. It's renewed my enthusiasm for exploring new recipes and cooking techniques.

So I've been using this organic (soy) liquid lecithin product in my baking for a couple of weeks, and I'm not sure if it is the lecithin or my new Alta Artisan Flour from Honeyville Farms (http://www.amazon.com/gp/product/B0007NC13Y?psc=1&redirect=true&ref_=oh_aui_search_detailpage) but so far, things are turning out better, including: cloverleaf dinner rolls, onion bread, pizza dough, cinnamon buns, and KA flour's recipe for honey-oat sandwich bread. I've noticed a significant improvement in both the rise, flavor and the length of time that the bread stays fresh. I'll keep using it until it runs out (it's an 8 oz bottle) and then I'll decide if I want to buy more. I only use about a tablespoon per batch of dough, so it will last awhile. This bottle was a gift.

This IP really has my respect. I use it so much that it never has time to go back into the cupboard. Yesterday, I made soft boiled eggs for breakfast, made rice for dog food, took a whole frozen chicken and cooked it from frozen for the dog food (saved the breast meat for chicken salad, used broth and everything else for the dog food), threw this week's miscellaneous vegetable remnants into the pot with some canned tomatoes for @Shelby 's "cabbage soup"-- all before lunchtime. Late in the afternoon, I cooked some lentils for "meatless meatballs", made a mixture of cooked multi-color peppers, onions, garlic, black beans, corn etc. for burrito filling, made some applesauce, and finally ended up steaming some fresh broccoli for dinner. I've got yogurt working in it now. ETA: I forgot that I also steamed potatoes yesterday afternoon for potato salad. It really is a remarkable product and unlike so many other "gadgets" that I've purchased over the years, I use it several times per day. It's so easy to use as well as easy to clean. Maybe I can get a job as a paid spokesperson?

I'm not sure when I got mine either, I'm guessing approximately 8 yrs ago . . . I think that I will struggle along with it until it breaks completely. (It's usable now, just not with liquids). When that happens, I'll probably look for a replacement bowl or maybe decide to replace the whole thing with a better product. I regret my decision to give away my robot coupe when I received this KA food processor as a gift! While the concept is sound (only need one machine but can use several sizes of bowls), in practice, I have found that it is easier to just pull out a smaller food processor when I only need a small quantity. I find that the smaller bowls really don't work too well with this KA food processor, and the "dough" blade really doesn't perform as advertised.

I have the same food processor and the same problem! The outer bowl (which is the only one that I ever use) has developed cracks between the center and going across the bottom to the handle. Cannot use it for any liquids due to this problem. I wonder if this is a problem with this model and the company might replace it for free under warranty? I've hardly ever used mine, so it's not "worn out" (or it shouldn't be) . I prefer my smaller Cuisinarts for most purposes. For the occasional big job, I use the attachment for the KA stand mixer

Growing up in New England, our chicken pot pies always had a top crust and the bottom crust, so that's the way I've always made them. Maybe this is a regional thing? Because our salmon pies also had a top crust and a bottom crust.

I haven't used it. I'm asking if anyone here has done so. From Google searching, it's supposed to be a dough conditioner, improve texture in whole grain breads and prolong shelf life of all baked goods. I guess I'll give it a try and see if I notice any difference. Will have to wait until later in the week when I have some time to experiment.

Have any of you used liquid lecithin in your bread baking? I was just given a large bottle of food grade liquid lecithin without any instructions other than "a little goes a long way"

Hello, I enjoyed your video. Radish cake is my favorite item on a dim sum cart. Thank you for the instructions and recipe.

Did you wash the rice really well before cooking? If so, I agree you probably need to reduce the total amount of liquid. Also for what it's worth, my Cuban relatives require that I use medium grain rice for arroz con Pollo, and the rice still comes out fine - nice and separate - as long as I rinse it extremely well before adding to the other ingredients.

I've done 4 eggs in ramekins, using 1 cup water. Pressure cook (not stream) for 3 minutes for runny yokes. Add 1 minute if you like the yokes more firm. Definitely use quick release

It looks very good to me, I'd definitely eat it. But if you're unhappy perhaps it could be repurposed as a sweet (or savory?) bread pudding, used to make stuffing/dressing, croutons or breadcrumbs? I always save my bread, even if it does not come out well, and for this reason I have a nice freezer full of assorted bread crumbs,. Basically this is my dumping ground for all of my bread failures! (Not to suggest that your bread was a failure, as stated above it looks rather delicious to me and I like the addition of some preserves or jam)

I currently have these loaf pans but the finish is showing signs of wear, and everything sticks to them. It's because other ppl in my house used metal utensils with these pans. The scratch marks are visible. They also have spots of rust

So maybe I should skip the bundt pan and get a USA non-stick Pullman Loaf Pan instead? That's a multi-tasker that I know I would use regularly as I bake bread at least 2-3 times per week. If I could also use it for cakes, that would be great. Do you find that you have to convert existing cake batter recipes in order to use the Pullman loaf pan? In other words is the Pullman loaf pan so large that a normal cake recipe would not yield enough batter to adequately fill it up? And how, if at all, are cooking times affected? This would be a problem in our household as we are more or less down to two full time residents with occasional drop by family members and friends. So I'm not looking to create oversized cakes at this time of my life. I am glad that I brought up this topic because you guys have given me a wealth of information and made me think outside the box. Thanks so much for your comments.

I'll try to find them later this week when I have more time to look

A picnic-style lunch for approximately 75 students. Good idea to clearly label each tray of food. Sorry for the poor photos - they are old!

I'll be glad to send you my excel spreadsheets if you send me a PM with your email address. I have photos somewhere of many of the meals & I'll post them later this week. I'm working three 12+ hour shifts starting tomorrow but I will send them. I just have to do a bit of searching on my computer to locate the files. Also, I highly recommend "Food for Fifty" which you can buy used for cheap on Amazon. The recipes aren't the greatest (in general) but it really helps with planning portions and prep & has some useful serving tips and food safety information. BTW I was able to negotiate substantial discounts from a local produce market, buying cases of fresh produce, once I explained that this was for public school kids. Several local supermarkets also gave me forms to fill out (not terribly complicated) and in response, they sent me gift cards ranging from $25 to $250! I was rather devastated to see "my program" end due to lack of interest on the part of the other parents. I worked full-time running my own business and was a single mom. If I could do it, I feel that others could as well. I am not a food professional, but I can read. Alas, I don't get to make the rules and to be honest it's rather obvious that most parents are unconcerned about their children's diet - at least where I live. I still remember one time making roasted ratatouille for 200 students. I was nervous that they would not want to try this unfamiliar food. To my surprise and delight, the students loved it and actually requested that I make it again and again. (I could only make it when the local produce market was able to give me a really good deal on the basic ingredients, however.)

Paper-thinly sliced fennel, julienned green apple, parsley, pickled red onion with just a few broken, toasted walnuts and a light crumbling of blue cheese. Meyer lemon vinaigrette. I know it sounds like there is too much going on but it was crazily harmonious and I've eaten the whole bowl by myself. And here I always thought that I hated fennel. Now I have to figure out what I'm going to feed to the others. LOL

I just realized that I never reported back on this topic. Unfortunately it's almost 10 years later (!) but that first buffet luncheon for 125 high school students was a smashing success and came in under budget at approximately $1.25 per student. No more Domino's! Even the students agreed and requested no more Dominos pizza. In the ensuing 4 years that my child was in high school, I had the opportunity to refine my recipes, techniques and strategies. Towards the end of her last year, I had the food cost down to around $1 per student and all of the students were very happy and excited about food. By then I was also serving hot foods, such as baked pasta dishes and I expanded my salad offerings to include a variety of potato, pasta, mixed vegetable and even fruit salads. (Obviously that cost did not include my time, I was a volunteer). Unfortunately once my student graduated, there were no other parents who were willing or able to pick up the reins. I handled all of the food prep for one more year after my student graduated but that was the end of it. As far as I know they are back to ordering Dominos pizza and soda. But just for the record, let it be known that it can be done, it was not all that hard, it just takes a lot of planning. I created spreadsheets for each and every meal using Microsoft Excel, and calculated the cost of the food items times the quantity needed along with other items such as paper goods. I would submit these budgets in advance for approval. It is unfortunate that no one else was willing or able to take over, because I was very proud of what I had accomplished and the students certainly enjoyed the homemade food vs getting Dominos pizza and coke all the time. Even now, I occasionally get an email or a Facebook message from one of the students who enjoyed one of these meals and I treasure those messages!