FauxPas

I got a second IP, also. I really love them for cooking eggs, potatoes and pork ribs. Ribs are delicious! I put a cup or two of apple juice and a splash of cider vinegar in the IP, then sprinkle the ribs with S & P and put them on the rack and cook on Meat/Stew setting for 20 - 25 mins. Then I arrange them on a foil-lined baking sheet and spread some homemade BBQ sauce on them and bake them at 400F for 10 mins or so, maybe finish with a quick broil. If there is room, I might throw a couple of onion quarters in the IP along with the ribs. So SO good!

Another vote for the roast chicken in the manual/cookbook, which I've made a few times. I cooked it at a slightly lower temp for a bit longer and just used some tinfoil to cover it when it appeared to be browning a bit too fast. And I lined the pan with tin foil as well.

Very impressive transformation! I especially like that you worked in some pot hooks above the stove, very smart! What are the cabinets like above the sink, on the opposite side of the room?

I ordered a few meal kits from a local AZ vegan farm called Sunizona. They were really good! Packaging wasn't too bad as they use cardboard boxes and paper bags for the most part, though there was some plastic for small add-ons for the meals. I did post some pics on the dinner thread or somewhere but can't find anything via the search function. What I really liked was that the produce was local farm to my table within a day or so. The recipes were good and maybe new to someone who doesn't cook much, but I certainly found stuff I wanted to make. I'm not vegan but I enjoyed the choices and the meals I made. Though they certainly don't have anything like the selection that Blue Apron does, but then they aren't trying to serve the same demographic. Still, they would have a half dozen or so that varied. They don't deliver to the home, but they do deliver to larger employer locations as well as to a variety of regional spots. The location I used had a walk-in cooler where the boxes were stored. Unfortunately they didn't really have a location that was regularly convenient for me, but they certainly can serve a large number of people in the Tucson area and I think Phoenix also. I would definitely use them again - partly because their produce is good and partly because the meals are very convenient and some are creative. If the pick-up location had been better for me, I would have used them more often. As for price, the meals were generous and we could usually have some leftovers. And sometimes they had promo prices. Most of their meals do involve some time, because there is quite a bit of produce involved and chopping etc but if you don't have to spend the time shopping, you might have more time for prep? I am participating in a new CSA this summer in Canada and will suggest trying a meal kit here and there during the season.

I order my sprouting seeds from either Mumm's (in Canada) or Sprout People (in the US). They have a range of seeds for sprouting and growing and some really good information.

I made a variation on the Pomme Purée from Chef Steps and it was indeed really good. I have to admit I reduced the amount of butter, though!

I wanted to go check out the Crawfish Boil at The Parish on the north side of Tucson, but I have some commitments on the other side of town today. Looks like they will have some fun entertainment also. Maybe next year!

I don't watch the game but I make food for those who do! Made a 7-layer dip with the usual ingredients, though I made my own guac, salsa and refried beans. I decided to make Sonoran Dogs instead of ribs. Some nice bolillo rolls, bacon-wrapped weiners, pinto beans, onions, tomatoes, a couple of toppings/spreads - blended some jalapenos and then mixed with avocado and lime for a pretty but potent spread. Some mayo. A touch of mustard. Some repetition between the food, but also had some crudités to lighten things up a bit. Sonoran Dogs.

I really wish that I had a better picture of this soup. I've been under the weather and this was the perfect food for both of us for a few meals (I made a big pot). This was loosely based on a Rancho Gordo recipe for Minestrone alla Romagnola, using RG Marcella beans. I had the perfect bit of Parmesan rind leftover to use. So good. And more attractive than this pic suggests, which was taken on the second day. I think the recipe must have been in an email or something, as I can't find it on the RG web site.

I don't mind a veggie sandwich there now and then, it's a good road-trip choice when you need something fast. Unfortunately, not all Subways have all the same offerings but I like trying to combine in flavour profiles like a "Greek" - feta cheese, onion, black olives, tomatoes, green peppers and maybe spinach with a red wine vinaigrette. Or a SW style - avocado, tomato, onion, black olives, jalapenos and maybe a chipotle or sweet onion sauce. "Italian" with mozza cheese, tomato + extra tomato, black olives, onions and maybe an Italian dressing. They aren't perfect but it makes it fun to try and pick something like that. Sometimes I have combos like spinach, carrots, mushrooms with lots of banana peppers. I'm not crazy about some of their dressings, so usually ask for a small amount or skip them. And for some reason, I hate their pickles. Else I might try a meatless hamburger with cheddar, onion, tomato. lettuce, mayo and pickles. Edited to add: You can probably tell I don't really like most of their meats, though I don't hate them, either.

I'm thinking of individual 7-layer bean dips and maybe some Montreal Dry Garlic Pork Ribs.

Do you still have some of that lovely corn in the freezer? Maybe some mini corn fritters, a couple of dips and/or salsa to go with them? Maybe like this. Or this one.

Moe is one lucky guy! But I suspect he realizes that. Edited to add: Does Moe like to cook, also? I get the sense that you are the cook/baker/breadmaker etc but maybe Moe has his specialty, also. Not saying that he has to be a cook, of course. I know he does woodwork, etc.

Do you still use the same basic recipe, @Jaymes? Basic stewing beef = chuck? Any other suggestions or just keep it simple?

I've decided I am not a fan of pressure-cooked or slow-cooked poultry, except in a few cases. it's so much better roasted, steam-roasted, SV'ed, stir-fried, grilled, etc. And it's still fine in a chicken or turkey soup (maybe made with PC or SC), but only using bits that have originally been cooked by another method. But maybe that's just me. And Shelby can combine frying and pressure-cooking and get terrific results.

We bought quite a bit of chicken and have been working through some of it. A couple of recent meals. Chicken Teriyaki with red peppers. Some rice (not shown). Ottolenghi's Harissa-Marinated Chicken with Grapefruit and Arugula (grapefruit sauce not yet added). Really enjoyed this meal. (Grapefruit from our tree.)

What brand/model is that, @cyalexa?

Wow, that really is slow. And I don't mean the oven. My basic Maytag oven here took about 11 mins to get to temp on a chilly morning. I have a convection oven at the other place and it seems faster, but I will have to check to see if that's the case. Good test!

For awhile the best was listening to John Kessler and his All Blues program on KPLU (National Public Radio) on weekends. And many of the CBC (Canadian Broadcasting Corporation) or Radio-Canada offerings are wonderful and quite eclectic.

She's so upbeat and her excitement is contagious, isn't it? And she really was inventive at times, though I haven't looked at her site for a while now. I hope you will share some details/pics of meals you cook!

I'm so enjoying this thread! It was 80F (27C) here in Tucson today, but I have spent some time in cold and snow and with a few storms/power outages. ChefMD, I love the spirit of your building, what a great idea to have a party! It's great to hear from people and their experiences. The one thing I loved about big snowstorms in the city was how quiet the streets could get. Even in cities where the traffic keeps moving, the snow muffles the sound. I hope the storm doesn't cause too much hardship for people, though.

Wow, I really admire you for taking this on and making it work! I'd love to see more pics if you have them and hear more about some of your fave meals. (I don't need the spreadsheet, I don't ever plan on doing this, just enjoy hearing about some more details if possible.)

Chef Steps has a nice overview of different cook times and temps: https://www.chefsteps.com/activities/short-ribs-time-and-temp Watch the short video and then scroll down for the details I haven't tried this myself, though I keep meaning to. Got distracted with the Instant Pot and did some short ribs in it.

Found the other two I used to peruse: Please Don't Pass the Salt at http://dontsalt.blogspot.com/ and The Daily Dish at http://thedailydish.us/

I forgot about another site that I used to find very useful - Sodium Girl's site: http://www.sodiumgirl.com/ The name seems odd, but she has to eat a very low sodium diet due to kidney disease. Her approach is fun and fairly inventive. Somewhere on her web site, I am sure she recommends some other sites, but I couldn't find that with a quick search. She also wrote a cookbook (link is on her web site), not sure how good it is though it gets decent reviews on Amazon. Amazon has some used copies listed. And also there is a web store for low sodium foods called Healthy Heart Market. If you need a sodium-free baking soda or powder or salt-free pickles, they have them. Also low sodium condiments, soups, etc. http://healthyheartmarket.com/