FauxPas

There is some fun stuff there!

A few more details here: https://www.eater.com/2018/3/19/17140282/modernist-cuisine-pizza-book You can give them some advice or suggestions here: http://modernistcuisine.com/books/modernist-pizza/

Yes, good idea!

I like STS every now and then, also! There's a sodium-reduced version, at least in Canada I know there is. I sautée onions, celery and mushrooms in a bit of butter and olive oil, then mix in the STS and add bits of hot water until it seems close. Then cover and simmer on the lowest temp for a bit, checking now and again. It usually turns out pretty well.

Bought some TJ's just Beets today. Not sure why, I guess they looked kind of chippy and I like beets so why not? All they are is dehydrated beets, the ingredients list is: Beets. This little bag will set you back a bit over $2. I know these aren't NEW, I can see they were around back in late 2016 with a search, but it's the first time I have noticed them. Would I buy them again? Possibly but probably not. I like the slightly sweet beet flavour and the crunch, but hey, if you need some fiber in your diet, these provide 7 gms in one little bag! I also noticed some 3-seed beet crackers and 3-seed sweet potato crackers for the first time. I don't like black sesame seeds, so passed them by, but I like that TJ's gives some variations on the chip and cracker theme. https://www.traderjoes.com/digin/post/3-seed-beet-crackers https://www.traderjoes.com/fearless-flyer/article/4072

I am so tickled that someone here took this on. Should have thought that @Shelby might be the one!

And the Instant Pot can be used as either pressure cooker or slow cooker, plus has some delayed-start modes. I never use the delayed start, but I think some people use it for oatmeal for breakfast, for example.

It's also really handy when the weather is hot. A stovetop PC will require a burner on for a considerable time. The Instant Pot doesn't. It generates very little heat.

Me too! I think it's wonderful!

I bought the Nopalito Cookbook a couple of weeks ago. No chance yet to actually cook from it, but I liked the sound of your drink recommendation and wanted something different so looked it up in the book. No agave nectar in the house right now, so stayed closer to the Jasmine and used Triple Sec. It really is a very tasty cocktail! And pretty. Thanks!

I just ordered some through Amazon also. It doesn't cost much at all and I keep forgetting to check in the stores.

But it does say "For Beef Dishes - Pour Plats au Boeuf" right under SAUCE INSTANTANÉE....

I need to try this stuff!

Hmm, I'm wondering also. When I look around, I do some discussions of powder vs granules. I don't know the difference really. I see it argued different ways. Here's one example: https://www.amazon.com/ask/questions/Tx34CE9KO4WGUEQ?_encoding=UTF8&sort=helpful But I have seen people show preferences one way or another and sometimes for the same reasons. And that's just a quick search!

@boilsover, I think people may be asking you to be more precise and I think they are being fair. It's no more than what you have demanded of others in various discussions here. Also, I don't think it would be a good idea for me to say that I baked something my way and it seemed better to me and therefore it must be better than what others are doing. You would (and do) ask for objectivity and precision. An independent third party doing taste-testing, a cross-section photo, some more info or details is what I think people are asking for before they agree that one tool will completely change the way that people make a certain item. But feel free to ignore me, I am a nothing when it comes to some baking.

More details on the upcoming MAX model here (and in the links in this article): https://www.hippressurecooking.com/instant-pot-max-peek/

For whatever reason, these ones hang on there really nicely and never fall off.

I have a few things on the fridge in this house. I love the K-Cup holder, it's up above the counter and out of the way, but still really handy. And the small Charles Viancin silicon lids adhere nicely, so get stored here. My favourite magnet is Jasper the Bear. Other than that, pretty boring stuff. Actually, wondering if anyone can recommend magnets for the back of another K-Cup holder for our other house. The fridge there is stainless steel and although the sides are magnetic, it doesn't seem like quite enough to hold that holder in place. I was thinking of adding some magnets, either glue them on or find some single-side adhesive ones. This is what the back looks like.

I'm certainly not an expert, but my rule is to to use a decent (100% agave) blanco for margaritas, along with Cointreau. The last two basic margarita tequilas I bought were Herradura Silver and Plata Hornitos and we were pretty happy with the results. I've paid more for tequila and tried other brands, but there are many to choose from and it can be a matter of personal taste. Next bottle I might try something different. I like a bright citrus-forward margarita and think the blanco supports that best. With a reposado tequila margarita, I am more likely to balance that flavour with Grand Marnier instead of Cointreau. I often add a small splash of fresh orange juice along with the lime juice. And I like Prickly Pear Margaritas but I only use the prickly pear juice or nectar, never the prickly pear syrup which I think tastes awful.

Me too. But at the same time, I'm excited and I HAVE to look! I don't always admit it, but I do buy books based on this thread.....

While this topic overlaps with some others (tipping culture, being a line cook in Vegas) I don't know if it should be relegate to one of those? Anyway, it's some details about a line cook working at Le Coucou. Has anyone here eaten there? I wish they had gone into more detail about the actual workstation work, though I still found the article interesting. And yeah, it's crazy that these high-end restaurants are effectively paying their waitstaff so much more than the people actually cooking the food. https://www.bonappetit.com/story/line-cook-nycs-fanciest-restaurants?mbid=nl_nl20180305fig_trendingrecipes&CNDID=34168170

I ran across this before but some of you may get a giggle out of it if you haven't already seen it yourselves: How to Make Wine in an Instant Pot

I'm sorry but I laughed out loud when I read that, because it's EXACTLY the sort of thing I would do. You can buy a replacement one at the Instant Pot site, but they are currently sold out (though they will email you when available). The one for the 8 qt is $9.95 which seems quite pricey but the smaller one may cost less and shipping is usually free. https://store.instantpot.com/collections/parts/small-parts I suspect you can live without one, though. Just be a bit careful when you lift the lid off.

With the inner (cooking pot) in or not? The cooking (liner) pot extends higher than the outer pot alone. It's close to 9 3/4 inches for my 6 quart DUO with the liner pot inside.

I'm sure that someone else will be a better source of information than I am, but I have purchased verjus (and some lovely balsamic vinegar) from Venturi-Schulze winery on Vancouver Island in BC though this hardly helps you as it is a long way from you and even though they do ship to the US, their verjus is currently unavailable. But I did see a NY Times article from 2010 on verjus and they recommended a Long Island vineyard that still produces and sells verjus. Wölffer Estate Vineyard. http://www.nytimes.com/2010/10/27/dining/27power.html