FauxPas

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.

The dimensions in the second link provided up above show 14 x 6 x 16 inches, so I'm thinking it's a hob.

@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.

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.

In Sweden, eh? I hope they include lutfisk (lutefisk).

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:

First and Last? Ha, good one!

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/

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

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.

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.

I tend to agree with FP on this one.

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?

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.

Had to go off and find examples of this and yes, you are right, it does indeed look delicious. I wonder how the topping is done on her Greek Potato Pizza. @Ann_T, how do you prepare the potatoes? Looks like feta cheese and sometimes kalamata olives and/or sun-dried tomatoes as well? https://forums.egullet.org/topic/155166-dinner-2017-part-6/?page=81&tab=comments#comment-2129128

Ha, listened to this and agree that fresh pineapple takes it up a notch, along with the right kind of ham. And at least one of them agreed with me that chicken on pizza is not that thrilling.

@liuzhou, left-handedness is definitely not viewed very kindly in some cultures/countries. I do hear that left-handed Chinese table tennis players are seen in a very positive light though. They are thought to have an advantage. https://www.seeker.com/why-are-there-so-few-lefties-in-china-1767526288.html

Am I the only one who thinks potato on a pizza is odd? Boston Pizza (despite it's name, it's Canadian-based) has a new one called Potato Bianca with: They also have a Pierogy PIzza, which is embellished with: I think Cactus Cut Potatoes are really just fried potatoes or French Fries, cut wide. It seems odd to me to put fried potatoes on a pizza. And I also don't like chicken on pizza, it just seems wrong. But then I LOVE Hawaiian pizza with ham and pineapple, so some of you will think I have no sense of taste, anyway.

Oh, your casserole looks so pretty! Was it as tasty as it looks? Did you use a recipe or just make it up as you went along?

I really wasn't seriously suggesting you do this on the water, it's just that a few of us tease Shelby for her (always) peeled tomatoes.

Or you can do like @Shelbydoes - quickly blanch the tomatoes just to remove the skin, then eat the tomatoes while still fresh.

I didn't know this about low/high acid food, interesting! This appeals to me. Proportions? And when you say English mustard, do you mean the dry mustard like Keen's? @Smithy, I sometimes think of you as similar to a cat, you have certainly had close to 9 different lives!

Last night was a warm potato salad with baby potatoes, green beans, tomatoes, sweet or white onion and feta cheese and a bit of olive oil and balsamic vinegar over top. A few cherry tomatoes from my container plants, the rest of the veggies from a local farm. I mix the warm potatoes and green beans in with the other ingredients, it's a nice simple summer salad. Could be dressed up a bit more. We had some local blueberries with vanilla ice cream for dessert. Composed salad and then lightly mixed with dressing.

During the summer I sometimes make a warm potato salad by steaming baby or nugget potatoes, adding green beans for the last 5 or 6 minutes and then immediately mixing those with tomatoes, feta cheese, white or sweet onion and quickly tossing with a bit of olive oil and balsamic vinegar. Usually most or all of the veggies will be from the local farms. It's not hugely original and it could probably be dressed up more, but it's something we really enjoy now and then. If I have fresh basil, I might throw that on top. Last night was not hot, but it was warm and neither of us cared if we had meat or not. So we each had a plate of the above mix. Sometimes I chop it up more or use cherry tomatoes. It's a simple thing, but I have to say when the produce is right, it's one of my fave summer salads. Composed. Lightly mixed, with dressing.

I occasionally steam eggs this way but I get the water hot before I put the eggs in the steamer basket and then start the 12 minute timing. Kenji did a detailed Food Lab on this. He claims steaming on the stovetop is better than using a pressure cooker and makes them easier to peel, I'm not sure about that. But when I use the Instant Pot for steaming eggs, I do heat the water a bit now (on Sauté) before putting the eggs in. I also use Low Pressure so I think that counters his claim that PCs can cook the eggs too hot. Anyway, here's the whole long article if you need to kill some time, though you can get the gist fairly quickly. https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html I have done eggs in the CSO but forget the details. I should give that another go. But I usually want hard-boiled eggs and I love how the other methods make the eggs so easily peeled, even fresh-from-the-farm eggs.