Shelby

I first fried my bacon in the IP, took that out and put in diced onions. Cooked those for a bit until soft. Then I added the beans and broth. Did that on the chili/bean setting. After the beans were soft I added all of the rest of the ingredients and cooked--cooked using the simmer setting-- in the IP for oh, around an hour (be sure and keep an eye on it and stir often)? Then I added the bacon and cooked probably 15-30 mins more? I then put the IP on the keep warm setting. Worked like a charm.

I made another cheesecake last night. Going to top with with some wonderful cherry topping that I bought online. It's for a belated Mother's Day for my mom who is coming today. I can't wait I just love the IP. Cheesecake is SO easy to make in there.

It's not very big. I did weigh it because I wanted to divide the dough into equal pieces but I don't remember the weight now. This is the recipe I used: http://www.kingarthurflour.com/recipes/water-bagels-recipe

I knew I liked you Yes. That's exactly what I was doing. The non-ooze bagel. Lol

Ah HA! I knew I had done something wonderful LOL. Ok, so everyone, disregard my post above. Look how pretty my rustic bialys are.

I can't believe I'm going to post this picture. I made the ugliest bagels in the history of anyone ever making bagels. There has to be a name for bagels who have lost their holes. You know, so that it looks like I did this on purpose? Not to mention how uneven and just damn ugly they are lol. I told Ronnie to gently discourage me the next time I got the itch to do this. They taste good, though.

LOL. I'm making bagels today. Haven't done that in quite a while. Looks like since 2011??? Anyway, I still have the same KitchenAid 600 and by golly, it still overheats when making bagel dough. I decided to search EG and lo and behold, I had started a thread. Anyway, I guess I just wanted to update. Gives me something to do while my mixer cools down. Sigh.

This isn't at all from the media. But one of the best tips I ever learned was from my mother-in-law. Keep celery wrapped up in foil. Lasts forever in the fridge that way.

Loving this.

Worked in the garden for hours yesterday. The weeds have been prolific. Why can't the rabbits eat the weeds???? Anyway, I was so tired last night. Was happy to have homemade buns in the freezer along with some really good keilbasa that I did in beer with some onions.

Hi Beth! I'm glad you are here with your new IP Here is my take on banana bread in the IP I pressed the manual button, used high pressure and set the time for 30 mins. My pan was not a bundt type pan so I think that's why it took another 15 mins for it to get done in the middle. So, if I were doing it again, I'd press the manual button, high pressure and 45 mins. Also, cover the bread with some foil so that the condensation from the pot doesn't drip on the bread.

Oh yes, when we grind our venison we add fat. I think we used beef fat from a brisket last time but I'm not sure. I dunno why it was dry....I'm hit and miss when it comes to meatloaf. When I make a good one I always think I'll remember how I did it....and then I don't lol.

As a die-hard Prince fan girl who got damn emotional when hearing of his passing I deem this freaking awesome. Prince would have loved this.

Drooling here, Norm. My last rye bread was even too heavy to be used as a door stop.

Super dry venison meatloaf. At least we had gravy.

Ribs that were smoked for a bit, pressure cooked in the IP and then finished in the Breville. Baked beans done in the IP....broccoli cheese rice done in the IP....it was an IP kind of day lol.

I'm taking a short break from researching today and tomorrow---horse racing obsession. But, I'll be back on it next week and will definitely update when I find out more info Thanks again, everyone for all of the help.

LOVE that deep blue color. Don't kick yourself. Things break. Like you said, no point in keeping them in a box where you can't see them. My Grammy seemed to never break a dish or get a scratch on furniture etc. etc. I don't know how. I didn't inherit that trait lol.

Thank you so much, Deryn. Great tips and questions. I will send this to my mom (she's in Colorado with the dishes...I'm in Kansas so I can't physically touch them). You're very right. They hold sentimental value and we love the pattern. I think mom and I have talked each other in to not selling it lol. Grammy's other sets of china are also very pretty.... repeating to myself I will not hoard I will not hoard lol.

This is from my mom : i think that set belonged to one of the grandmothers. which would make it older than that. possibly early 1900s?? gpa was born in 1924...possibly in the 1920s?

Thanks, Alex. I'll try that site. No, there are no identifying marks on any of the set. I think that's odd.

My mom is starting to go through some of my Grammy's things. She had like four complete sets of china (if not more lol). I have one set that has never been unpacked. Anyway, we are trying to figure out who made the following so that we could see if it's sellable (I really like the pattern....I'm debating on keeping the set for myself but I'm trying very hard to stop my hoarding tendencies lol). Any help would be appreciated. I did a google picture search but it didn't come up with anything even remotely close to the pattern. Front Back

Thanks, all for the rabbit suggestions. I have one in the freezer and I fried and then pressure cooked the other two. We didn't see a single bunny last night. Maybe the rest have learned a lesson. Sigh. @Thanks for the Crepes I have nothing but good memories about peonies, too. My mom worked part time at a peony farm when I was tiny. She brought me a long sometimes. I loved the big walk-in cooler that displayed row after row of peonies all wrapped up in plastic and tied with string. Once in a while they let me (with a lot of supervision) do the machine that tied the string around the stems. I thought that was the coolest thing ever. I worked in the garden all day yesterday. Got it all weeded again. A lot of our tomatoes do not look good at all. Yes. Someone please remind me not to plant until after the 10th of May. Sigh. I'm going to have to replace some plants with ones from a store. Oh well. The onions are doing well. And, we may have brussels sprouts yet.....the beans and peas are growing. So, all is ok

This thread has some good info I keep a little book with times/temps that I've done and/or read about here. Feel free to pm me if you need a quick answer. Chicken breasts are phenomenal when done this way. I never cease to be amazed at how moist they are. Pork tenderloin too.

Glad you're home safe, Liuzhou! I never make couscous. I need to branch out. HungryChris, I think I'll make tacos tonight. You've inspired me Oh LiamsAunt I want pizza now. And I also want Gfweb's short ribs. So, we have a zillion rabbits here that are decimating our garden. I've been lamenting over on the gardening thread. The other night NINE of them invaded as we watched. So, we are having to exterminate a bit. I had three last night to do something with. I wanted to sous vide one last night but my husband really wanted fried rabbit so I froze one and fried and then pressure cooked the other two. Marinated in buttermilk for a while