FauxPas

Yes, please! I tried making it once or twice, but that must have been years ago, and the recipes I used weren't as tasty as the soup versions I had other places. When it's good, it's one of my favourite meals.

And this one, on the Bake Mode:

I think this video is different from the others:

Or this one?

@ElsieD, can you see this video on Vimeo?

Probably does have some geographic restrictions, but why bother? Most products are going to be available in other countries at some point. Unless there is some reason why they cannot sell that product in Canada?

I like the idea of up to three separate cooking zones, each cooking at different temps. But it's a bit pricey, starting at $995 and only a 1-year limited warranty. Looks like you can use two trays at the same time, but interior space still looks limited. I couldn't find interior dimensions, but maybe just missed that info. I think it has a camera so you can watch your food cooking on smartphone, as can't open door while food is cooking. I wonder how awkward it is to enter your own info for cooking, everything I could find is their pre-programmed meal choices and they area going to be selling meals along with the oven, it seems. But if you want to cook your own stuff, do you have to measure it and position it just so? Does everything on a cooking tray have to be at the same height? It's infrared light/heat, which I struggle to explain/understand. Is that just me? 🙂

Can't you scroll through the web site, @ElsieD? https://www.brava.com/

Haven't used them, but I see they have a range of these starters on their Web site: https://www.williams-sonoma.com/search/results.html?words=instant pot starters

I'm so happy for you! It looks amazing and not far to go to have everything finished, right? You are going to LOVE this space! 🙂

I am in AZ and can buy it locally or order it for a reasonable price through Amazon, could send it to you now or once I return to Canada (BC) in April, if you would like.

Yeah, I like that waterfall countertop, really nice detail.

And Amazon has their book promo available on the US site, which will save $5 on a book purchase of $20 or more. Not available for e-books. Promo is good through tomorrow only (Dec 21).

Sure, why not? I haven't done one myself, partly because I like the crust 🙂 but crustless quiche/frittata IP recipes seem pretty popular and the photos don't look bad. I also like a bit of a browned top so would still put the dish in the oven after pressure-cooking and then it seems almost easier to just cook it the whole time in the oven. I guess I'm not really much help, as I can't say if there is a definite benefit to cooking these dishes in the IP, though I would guess the ingredients may stay moister? I think i did an egg strata in the IP once and seem to recall it being pretty good, but I can't remember if I finished it in the oven or anything.

One of our neighbours makes a very tasty beef jerky. He's in his 80's, but still makes it regularly and gifts it to the people around him. I made him a quilt in return and still feel like i got the better deal! He just dropped this off today:

Yeah, I would think moderate temps reduce the risk.

Had this whole plan to show the evolution of our leftovers. We had Mexican Pot Roast with beans and tortillas a few nights ago, I shared that photo. Then we had some of that chuck roast with mashed potatoes and lovely steamed veggies another night. I was sure I took photos of that meal, but it turned out I didn't have the memory card in the SLR camera. You would think I might have noticed while I was supposedly snapping away, but NO, not me! 🙂 Anyway, the third iteration is Tamale Pie, using the bean mixture, adding a bit of corn and fresh sweet/hot peppers and topping with cornbread. That was tonight's dinner and enough left over for lunch or even tomorrow's dinner. I know all the corn in this post will horrify @liuzhou, for which I will not apologize. 🙂 And I put some sugar in my cornbread, but not a lot. I know some folks think that is pretty disgusting. 😈 Tamale pie has to have olives, says my husband, who loves the real tamales that contain an olive 'surprise'.

Do people here use glass cookware in their CSO? I have some glass baking dishes, Anchor-Hocking or similar, which are rated OK for conventional ovens but they usually warn against using them under broilers and I think I have seen some warnings against using them in toaster ovens. Does that warning exist only because of the small size of some toaster ovens and would it be considered safer to use them at moderate temps in the CSO (or larger Brevilles, for that matter)? I have used them a time or two, but I certainly don't want any exploding glass.

Do you cook filets often? Is that your usual method? I think they are tricky to cook. Were you happy with results?

Your filet looks exquisite. How did you cook it? Which veggies did you use? Any special prep? I liked my last apple cider glaze a lot.

Just ordered the cart, I want my shelf space back and I am pretty sure I can make the floor space in the pantry work if I rearrange things!

I keep a 6 qt and a 3 qt Instant Pot in this house in the pantry, but I deeply resent losing that shelf space at times AND it's a pain to carry them out to the kitchen counter when I want to use them. I like the idea of the cart because both the IPs and some of their accessories could be stored somewhere else. But I don't really have convenient floor space for the cart in the kitchen. However, if I could clean out the floor space in the pantry where I store some excess cleaning products/supplies I think I could fit the cart in there. And it would be super convenient to just roll the cart out and plug it into an outlet just outside the pantry when I want to use it. And I would have my shelf space back. Must take another look at that pantry space again tomorrow!

Tucson has a Jamaican restaurant I've been to that always has goat on the menu. I love their Jerk Chicken so that's what I go for, but the goat is there and seems fairly popular. So is Ackee and Codfish, which is traditional Jamaican but I'm afraid of the potential toxins in the unripe fruit. I don't know if I can trust them to only use properly ripened fruit and I sure don't want a case of Jamaican Vomiting Sickness. Call me a wuss, if you wish. 🙂 The meat and beans cook together in that recipe and I think it would have been just fine if it had been pressure-cooked instead of slow-cooked. As it was, the recipe said slow-cook on low for 8-10 hours and I didn't want to wait ten hours so kept it on slow-cooker mode but turned it up to high. I'm glad I did because the beans were barely soft enough after eight hours. If I was just cooking beans, I would probably pressure cook them!