Shelby

Sure, it's possible that too long of a time could do that. How long did you cook it? That being said, IMO, pressure cooker pork will never be the juicy/tender stuff that it is when you SV it. SV method corrupted me on doing pork other ways lol.

After many, many heartfelt talks with myself and making many, many heartfelt promises to myself, the zucchini have once again overtaken me. I was doing so well. I don't know what happened lol.

This is a step by step tutorial on making rice using the PIP (pot in pot) method.

Correct. Gotta always have water in the inner pot. Edited to add: You always want to set your bowl on the trivet. So, you would put your trivet in. Add your water--I do a cup. Then set your bowl on the trivet.

I can't think of why it would have done that. I switch from saute to pressure all the time just like that. Maybe it was just having a "moment".

And, don't forget to add water to the inner pot.......

We have tons of deer, but they haven't discovered this .....yet.... The tree is pretty close to the house so that might be the saving grace.

Thank you! I'm going to print this out so I can show it to someone there if I need help

I am adding this to my list as we speak. I think I've seen it before at the Asian Market. Thank you!

If you filled it that full and brought it to pressure, then, yeah, that would be normal. This is a great pictorial to walk you through the water test. If anyone should need it.

Wow that is amazing! They look so healthy. I see that they are in raised boxes? Do you can a bunch? I know you 've been around here a long time but, unless I've missed it, I don't know about your canning or ????

Congratulations!!!! Toasting you with a glass of wine I have been craving sloppy joes for weeks....Ronnie doesn't share the same craving so I haven't made them.

You guys are scaring me However, if I end up pregnant, then I will be divorced....so you could both be right

I am loving this! More please I have the same questions at Smithy about the crust on the fish and prawns. Those prawns OH those prawns look so wonderful. And that bedroom! I would have never thought you would have air conditioning! I think I would love a 4 day trip like that.....

Damn thieves! Thanks, I will research. The poor tree has really had to fend for itself......We thought it had died a couple years ago but it made a miraculous recovery.

We planted this tree like 13 years ago--maybe more--and I forgot what it was. I see now that it's an apple tree . It's never made fruit before. Well, they look like apples and they taste like apples, anyway. Very exciting. In other news, my artichoke plants have not advanced any further than this: First and last time experimenting with this. I guess there is a reason why you don't see fresh artichokes at the farmer's market in Kansas lol.

LOL I tried that....it didn't work.

Me neither Here is my review

I am here to retract my above statement regarding canning tomatoes in the pressure canner. I wish this wasn't the case....it's so much cooler in the kitchen using this method, but my failure rate has skyrocketed. I've done several different batches and I've had a jar not seal each time. Yesterday I did 6 quarts and 2 did not seal. Using the water bath method I rarely ever had a fail--like years without a fail. The pressure canner forces the tomatoes under the seal...I'm not talking just a seed, I'm talking a wad of tomatoes. I'm following the instructions to a "T"...leaving the correct amount of head space etc. My green beans did perfect in the pressure c....I guess tomatoes, for me, do not.

This looks awesome. Somewhere, sometime in my life I had pasta 3 ways--it was a bolognese, a pesto and a clam sauce--3 different piles of pasta, 3 different sauces all on the same plate. I loved it. I replicated it on my birthday a few years ago--it wasn't as good but that may have been because it was a lot of work and a lot of dishes to do on ones birthday lol. Last night -Cocktail Tomatoes with Brown Butter Scallops from Deep Run Roots Mine is over grits Ronnie's is over both rice and grits --he doesn't care for grits, but wanted to try them --he didn't hate it.

I made the Cocktail Tomatoes with Brown-Butter Scallops that is located on page 280 last night. The cocktail tomatoes have to rest for a week in the fridge, so plan ahead if you want to make this. Here is a picture of the cut up tomatoes that I used. As I said above, I chose some smaller 4th of July tomatoes and I left the skin on--which was difficult for me lol. And, the finished tomatoes just after the brine was poured over. Like @blue_dolphin said, there are a lot of ingredients that go into this mix. In the interest of full disclosure, I didn't grind up my coriander seeds because I was lazy. I left them whole and I don't think it made a difference. It's certainly a very pretty sauce. Also, in the interest of full disclosure, I didn't use Vivian's recipe for grits. I did mine in the IP . Her recipe uses all milk for the liquid, the one I used calls for chicken broth and a bit of half and half. I felt like that was ok and went the easier route for me using the IP. I'm sad to report that this dish did not trip our trigger. Someone else may love it, it just wasn't for us. The cocktail sauce is, well, cocktail sauce--like the kind you dip shrimp in. The tomatoes do not retain their flavor at all, if that makes sense. So, it tasted like cocktail sauce over grits with scallops on top. I have some of the sauce left over (I only did half of the recipe and I'm glad) so I think I'll whizz it up in the food processor and use it maybe in bloody mary's or even just as cocktail sauce. My plate Ronnie's plate--he doesn't care for grits, so I thought a bit and decided that rice might be a good sub. He decided to try a bit of both (he did kind of like the grits by themselves so maybe there is hope for him after all lol). I actually liked the dish better with the rice--and I love grits. By the time the sauce was done heating, a lot of the skins had fallen off, so I picked them out #teamnoskin lol. I think @blue_dolphin was smart to peel hers. Anyway, I'll be interested to know what others think. I hope I didn't discourage anyone from trying this out--like I said, others might love it.

Ok, so I made the recipe I was talking about above last night. I decided to make my life easier (after a long day of canning tomatoes) and do the grits in the IP. This recipe was perfect. No sticking to the bottom or anything. It makes a lot, but that's what I wanted. Ronnie doesn't care for grits, so I never make them and this way I have leftovers to eat Here is the recipe

Sigh. Summer vacation is over. Thanks for the trip, as always

Steak night

Zucchini crisps using the filling from Deep Run Roots Tastes just like apple