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    Vancouver Island, Canada

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  1. That is always the best way!
  2. I assume this cannot be plugged in to a regular countertop outlet. It would seem odd to me to use a higher amperage outlet just for a hob rather than a full cooktop or range. But I can see the appeal of an all-metal induction range for someone like yourself who really loves their copper. Surprised to see you springing hundreds of dollars for any type of induction though, you seemed pretty negative about them.
  3. The dimensions in the second link provided up above show 14 x 6 x 16 inches, so I'm thinking it's a hob.
  4. @weedy, how's your induction range holding up? @Anna N, I assume yours is still going strong? Mine is about four years old now and I love it. Cooktop is so easy to clean and so pleasant to cook with during summer heat. I love that the oven racks are coated with porcelain, so they stay in the oven during cleaning and just need the usual quick wipe afterwards. Convection seems to work pretty well on it and I like the controls and look of it. I did buy the Sears extended warranty, wish I hadn't now, but I did have it for three years before Sears went pfft so it might have been useful and it wasn't that expensive. I really hope my Kenmore induction range keeps on going, I really like it. The price was very reasonable, under $1,200 Cdn including taxes. But if it did break down and wasn't possible to repair for a reasonable price, I would still want to buy another induction model.
  5. Having problems editing the above post, but wanted to add that some reviews are gushing, like this one: So, no excuse for some of us not to set up an extra Instant Pot, right? Seriously, it doesn't look like a bad way to store an IP and its accessories if you have just a little bit of space.
  6. FauxPas

    The Disgusting Food Museum

    In Sweden, eh? I hope they include lutfisk (lutefisk).
  7. Target is selling an Instant Pot stand. Well, they just call it a Round Metal Utility Cart, but the review section is filled with Instant Pot comments and photos, like this:
  8. First and Last? Ha, good one!
  9. FauxPas

    How do you decide what to cook

    There's a site called The Dinner Daily which gives you meal plans and shopping lists for some of your local stores, based on the flyer sales. Unfortunately, only in the US as far as I know. But it's free for two weeks, if you wanted to give it a try anyway! I'm thinking of trying it out next time we are in the US for an extended visit. I don't think they include smaller stores, like Trader Joe's, unfortunately. https://thedinnerdaily.com/
  10. FauxPas

    Dinner 2018 (Part 1)

    Looks really tasty. I also really like the design on those drinking glasses.
  11. FauxPas

    Dinner 2018 (Part 1)

    I keep forgetting to take pictures but we haven't been doing much that is very unique lately either. Though we really did enjoy @JohnT's marinade/glaze for ribs. (Forgot the 'after' picture) And again made IP pork ribs with CSO steam-roasted potatoes and the last tomatoes from my deck garden. Had some corn on the cob also, not pictured.
  12. yeah, I think it's hideous. I couldn't believe it when I read the reviews, many of them going on about how lovely the design was. Then I noticed that many of them ended with this phrase: I have to emphasize that if I won this thing, I'd donate it pronto. And secretly, because I wouldn't want anyone to know it originated with me.
  13. I tend to agree with FP on this one.
  14. Walmart is selling a Pioneer Woman Instant Pot. It looks like this: I have to admit that it's definitely not my style. What do others think?
  15. FauxPas

    Dinner 2018 (Part 1)

    I use a smaller casserole dish to make lasagne for just the two of us. It's enough for two meals and we enjoy it the second night just as much as the first. Sauce was made from San Marzano tomatoes grown in the BC Okanagan. Have you seen these or have you tried to grow them yourself,@Okanagancook? I thought they were very good - meaty and yet luscious, if that makes sense. I used the CSO to steam-roast them, which gave them a bit of a roasted flavour and allowed the skins to slip off nicely. We had a tapas-style starter with mixed spicy olives, feta cheese, artichoke hearts and some cherry tomatoes from my container garden. And the left-over lasagne, waiting to be reheated.