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  1. Cooking with Deep Run Roots by Vivian Howard

    @MetsFan5, I agree with @Shelby that most of the recipes don't have a super high degree of difficulty. I recommend you peruse the chapters about in-season produce you especially like. i liked all the salads I've tried. The one with blueberries and cucumber was interesting, pretty and tasty. There are a number of multi-part recipes, so read them over carefully. For example, the scallops with cocktail tomatoes that Shelby recently made requires you to make the tomatoes at least a week ahead and also requires a batch of grits. Recipes for preserved items like those tomatoes often make far more than needed for a single recipe. You can easily make smaller batches if you want. i look forward to hearing about what you try!
  2. I've had good luck with this one. I use a really sharp aged cheddar, parm & a little gorgonzola. And, of course, the dreaded evap milk
  3. The disodium phosphate and carrageenan in evap milk help stabilize the sauce: http://www.seriouseats.com/recipes/2011/11/ideas-in-foods-macaroni-and-cheese.html You could probably take the modernist cuisine route and add your own stabilizers but without them, the sauce will probably separate.
  4. Slow Roasted Cherry Tomato Sauce

    I just put this half sheet pan into the oven and am looking forward to a few hours of delicious aromas ... No, I did NOT count all the tomatoes Edited to add the 'after' photo:
  5. Lunch! What'd ya have? (2017)

    Leftover Shakshuka with Golden Tomatoes & Goat Cheese from Melissa Clark's Dinner with some of the Nan-E-Barbari from Hot Bread Kitchen: I made the Shakshuka for breakfast yesterday and cooked the eggs in the mix of yellow peppers and tomatoes but wolfed down my portion before taking a photo to post. For today's lunch, I warmed up the leftover vegetables, added some sautéed yellow summer squash and orange cherry tomatoes and fried the egg.
  6. The Bread Topic (2016-)

    First attempt at Nan-E Barbari, which appears on the cover of Hot Bread Kitchen. Mine doesn't look as good! The dough was very wet and hard to handle. I added some additional flour but was reluctant to stray too far from the recipe for the first try. The book calls for 450 ml water/510g flour. There's an adaptation of the recipe on the KAF website that calls for 379 - 397 ml water for the same 510g flour so I will try that next. On the upside, the flour paste applied to the surface before baking resulted in a great crust. I used Everything Bagel topping instead of sesame and nigella seeds and was happy with the substitution.
  7. Eat Your Books is running a give-away for a mini-Instant Pot and an Instant Pot cookbook. Good for US and Canada. Enter at this link. I think winning that is the only chance that I'll get one of those little fellas. If I was going to buy a second IP -which I am not - I'd get a second 6 qt so all the liner, silicone rings and accessories would be interchangeable. But if I were to win that free one, I'd be very happy!
  8. The Bread Topic (2016-)

    Another focaccia from Ottolenghi. I used a rosemary-infused olive oil in the dough and for brushing over top along with kalamata olives, garlic, chopped rosemary and parsley. I'm bringing it to a gathering of friends and hope the rosemary won't be too much.
  9. I've had good success cooking pork shoulder in the IP for pulled pork. I use this method for Kalua Pig, 75 min high pressure, 15 min slow release. I skip the cabbage. Seasonings are just garlic and smoked salt. Sometimes a dash of Liquid Smoke in the water. I've tried methods that use additional seasonings added to the pork in the IP but I prefer to have a big batch of meat that I can add different sauces in before serving. Sometimes, I'll add some browning to a tray of sauced meat with a quick run under the broiler
  10. I usually use a Pyrex bowl but there are many options. Over on one of the IP Facebook groups, someone posted a link to this list of accessories that may be helpful. The Amazon links in that list are just straight links, not affiliate links.
  11. Agreed. I usually just buy a package of 2 but even there, the sizes can be wildly different.
  12. This is my general MO for CSO thighs, though I check temps and sometimes pull them at 25 min or even a little earlier.
  13. It does seem that everyone who's reported seeing the lower price on the US site is actually in Canada....
  14. I see the same as @MelissaH. Just the higher price on .com whether I'm logged in or not. I only see the lower price on .ca At least that behavior is consistent for 2 US Prime members.
  15. I know what you meant about the bargain vs full price value calculation! Jessica Koslow's Sqirl book, Everything I Want to Eat: Sqirl and the New California Cooking has been on my "interested in" list for some time now. The Kindle version is listed for CND$3.99, which might tempt me but the US price is $14.95 so I will continue to await its arrival at my library - it's expected in later this month.