FauxPas

It would kinda be a case of Physician, heal thyself. Ha. Sorry, couldn't resist.

I frequently use foil or parchment to line the CSO pan. I hate sticking, clean-up, etc. I keep meaning to spray a bit of vinegar in the CSO before steam-cleaning, I think it might help a bit with cleaning, restoring the shine, etc. Has anyone tried this?

Serious Eats says it goes well with chocolate - maybe a type of mole [sauce] or use in some chocolate-making? SE also has a recipe for a vinaigrette over avocado and red grapefruit. Or Peruvian Anticuchos de carne or de pollo - either beef or chicken, marinated and cooked on skewers? Though these may be the most obvious uses! Sorry I can't be more original, but I'd love to see you try the paste for something!

Heh. I agree, it's often the times when things go wrong, rather than right, that I most remember with fondness. (After the fact, down the road, etc as sometimes I need some distance from them first before I can laugh, though.)

I'm still laughing over the image of Kerry sneaking into the hospital kitchen and wondering if she'd set off the alarm.

Tonight I used the IP to make slow-cooker Cobbler, specifically Slow-Cooker Peach & Blueberry Cobbler from The Kitchn. It was pretty good, although maybe not quite as good as oven-baked. But tasty enough that I might try again. I reduced the sugar considerably in the fruit mix, because I just can't handle that much sweetness and I really like the fruit taste. And I also reduced both the amount of fruit and the amount of batter somewhat, as I didn't want quite that much cobbler, but added in some pecan pieces. Cooked on high setting for 2 1/2 hours. It didn't have any real browning but the topping was still pretty well cooked. It felt a bit dense, but maybe it could have used a bit more milk in the batter or maybe it needed a bit more baking powder. Not a bad way to cook a cobbler when you don't want to or can't use an oven.

Could we let people volunteer, if the 'winner' doesn't quite have time or doesn't need cooking suggestions right away? And that soup looks fantastic, as do the buns!

Yeah, I'd prefer someone else take a turn! Isn't there a backup person, as you chose something from someone else, also? Please, somebody? Hahahahaha PS @Kerry Beal, I adore your photo credits!

Don't see why not, Lisa did that and it worked out really well. It gave either Smithy or me the chance to do the next turn and Smithy was busy with some stuff, so I went next. But I defer to Sartoric's rules! Ha.

I'm really falling asleep right now, but wanted to at least post the dinner pics. We started with a basic salad with red-and-green butter lettuce, kohlrabi, cucumber, sugar peas, radishes, tomatoes. Instead of an egg-based casserole, I went with a layered veggie casserole based on a Herbed Summer Squash and Potato Torte recipe from Smitten Kitchen. I added a tomato layer, and used the herbs I had (basil and parsley). Served this with some green beans cooked with onion, garlic and tomatoes. Neither of these look very pretty in the pics, but they were both very tasty! I made a berry torte for dessert, it was lovely! Based on a King Arthur Flour recipe. I used raspberries, blueberries and cherries. Delicious, we had it with a bit of ice cream. I feel like I made a pretty good dent in all the produce I had around! Thanks again!

@Anna N, too bad you don't have more shrimp to make a seafood stock. You could make a nice seafood chowder, perhaps? A creamy one with the scallops, shrimp, corn, potatoes, garlic, bacon. And isn't whey a pretty good addition to some stocks? (I don't know much about using it, I'm afraid, but read that it's good in stocks somewhere.)

You guys are amazing!!! What fun to participate in this and I am going to try some of those suggestions another time, but for tonight I am going with @Kerry Beal's suggestion, partly because I also have some eggs to use up. I think it's also the most manageable as I have to be out quite a bit today. I really appreciate the suggestions for the country-style ribs as my husband won four packages of them at a meat draw. Four generous packages, at that. So I will be coming back for those. Every one of you gave me things that I think I could make and enjoy. Thank you so much! So @Kerry Beal, if you can find time in that busy schedule, give us your list!!!

I really like these ideas! We are going out for dinner with friends, so will check again later tonight.

That's sometimes true for all of us!

I'm sure I'm not alone in saying it would be lovely if you participated in the Dinner thread or similar and showed us some of your meals/cooking! Please consider it!

wow, I could pass a lot of time just browsing your titles. You REALLY need to share with us more of your cooking exploits from this wonderful collection! Do you work through things in any particular order? Or randomly pick a book and try recipes?

OK, here goes. I really need to use up some fresh produce! Between farmers' markets and the CSA box, I am drowning in fruits and veggies. I'm cheating a bit by combining some foods to create a ten-item list. OK, I can't even stick to that, sorry! Fruit - blueberries, cherries, raspberries, peaches onions with greens cabbage kohlrabi red carrots lettuce - romaine + leaf sugar peas green beans tomatoes new potatoes cucumbers cottage cheese, ricotta, water buffalo yogurt Ribs - either country-style pork ribs or beef short ribs chicken wings various pantry items like garbanzo beans, rice, panko crumbs, nuts (almonds, hazelnuts, pecans) Edited to add: This would probably be for tomorrow's dinner as tonight's is already committed. I have an Instant Pot (pressure cooker + slow cooker) and also the Cuisinart steam-convection oven. Also a BBQ. Would prefer not to have to use a big oven, but will consider anything! Also, I'm not in Tucson right now, need to update my location in my profile.

That looks lovely, Lisa! OK we have a lot of appointments over the next few days, so any chance you would like to go next, @Smithy ? Please do, if you are up to it! Else, my list would contain fresh produce from our latest CSA farm box plus some stuff that needs to get used.

And @sartoric, I would consider Snapper Veracruz. Or cook those sausages with the brussel sprouts. And use the spinach, mushrooms and tomato in a salad. Or do the chicken with tomato and mushrooms and pasta.

@Lisa Shock, your pantry is calling out for summer minestrone. That bit of parm. You have the dried beans and the pasta. Onion, leek, carrot, cabbage, etc. Some tomatoes, though I know you have canned. Green beans? Also, grapefruit, cucumber and lime with cabbage for a salad?

There was a bit of cheese on the pastry crust. I used a mix of ricotta, parm and mozza, but not a lot, just a very thin coating. But you are on to me, I do love cheese!!!! I also infused some olive oil (1 Tbsp) with some fresh garlic and spread that over the top.

Our CSA farm box program is fun and always a bit challenging because there is always last-minute stuff to use up. Tonight's dinner was a tart/galette type thing (frozen puff pastry so don't want to give it too much pompousness, ha). Some onions with lots of greens on them, summer squash and tomatoes and garlic.

I have a question about the IP though - how do you best clean the lid? I am thinking that it cannot be immersed in water, but maybe I'm wrong. I know you can disassemble the lid a bit, but how often does this need to be done?

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.