blue_dolphin

Thanks, @Toliver. Joe Sasto, Lee Ann Wong and Eric Adjepong were favorites of mine so I'll be looking forward to watching. Also glad to see that it looks like Gail will be back as a full-time judge.

Most settings have user entered parameters and the volume and starting temp of the foods can vary widely so providing exact temp and pressure readings over time wouldn't be terribly useful. Those graphs do exist on the IP site for some of the smart programs If you scroll down to the Temp & Program section at this link, you may find some of the info you are asking for.

I recommend the juicer I have but it does not meet your criteria for stainless steel parts and could well be what you currently have. I purchased this $45 Tribest Citristar juicer, perhaps based on recommendations here, in 2012 (edited to add that @andiesenji mentioned it in this post in 2011.) It looks very similar to the Braun that @lindag mentioned above. It is still going strong. It does not have suction feet, nor does it travel. If it dies, I think I would purchase another of the same rather than splash out on a $200 machine. Mine lives in a cupboard under the counter. It's light and easy to pull out and it works so much better than a manual squeezer that I get it out whenever I need juice from more than one or two pieces of fruit. I use it for all citrus - oranges, lemons, limes and with the larger cone, grapefruits. Previously, I had this $15.99 Black & Decker model. It lasted about 3 years before it died. It was atrociously noisy. I would not repurchase that one.

I borrowed Solo from the library. It has some good ideas but wasn’t a must have for me. I've got a ton of cookbooks and have been encouraged by other eG members to figure out how to scale recipes to suit. I can’t say I remember it being Instant Pot centric in any way.

I treated my mixer to this bowl as a Christmas gift and posted it over in the mixing bowl topic the other day.

Thanks so much for coming back after your torture to take us through those last steps. As someone who mostly cooks for one and the owner of a smallish side-by-side fridge/freezer, the notion of 30 lbs of ANYTHING in the freezer boggles my little mind! I love, love, love following along with every episode of this blog!

Do you have Modernist Bread? I've always thought that if I wanted to get serious about bread that working through those volumes would be my first step. Just something to think about if travel to VT in mid winter is not your cuppa. I have no direct experience with the KAF courses but have only heard good things about them. It sounds like you have given this a lot of thought and identified a specific goal: If you don't get the feedback you've asked for here from former KAF students, I'd encourage you to engage with their staff to make sure you are choosing the best classes to fit your goals.

Fried Yams with Five-Spice Maple Bacon Candy from Deep Run Roots p 326 I will surely turn to the boiled, then fried trick for sweet potatoes. They develop a lovely crisp crust that can be best enjoyed if you serve them fairly promptly, I recently enjoyed something similar in a roasted, then fried sweet potato dish from another book. The rest of this preparation was OK but I'm not a lover of the bacon in syrup situation. I'd make the bacon fat/ginger/five-spice/maple syrup but crumble crisp bacon over the top of the dish instead of putting it in the syrup to get soft. Personal taste. I used both regular orange and white Japanese sweet potatoes. I saw some purple ones around and thought they might be fun but they eluded me at the market so I went with just the two colors. The recipe only uses orange ones. One-inch thick slices are first boiled to some magical window in which they can be smooshed without falling apart, something they will do if they are either over (as Vivian warns) or under done (as I demonstrated for myself.) Like the purple sweet potatoes, that window of doneness also eluded me so about half of my slices fell apart and ended up more like hash when I fried them. The white sweet potatoes got crisper and stayed crisp longer than the orange ones. I have read that they have more sugar. Regardless of the color, all those little hash bits I ended up with are delicious with some crisp bacon crumbled over them - with or without the syrup.

I see that I mentioned it at least once before in a "Favorite Sandwiches" thread but it's been a while! I don't usually put greens on an egg salad sandwich but using arugula on this one is really good!

Melissa Clark has 2 that are worth a look. See if your library has them so you can see what you think. The Kindle versions of both have been available at bargain prices. Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot® : A Cookbook Comfort in an Instant: 75 Comfort Food Recipes for Your Pressure Cooker, Multicooker, and Instant Pot®: A Cookbook If enjoy Indian cuisine, you might consider Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast by Urvashi Pitre. Indian friends taught me how to cook their recipes and all of them regularly used a pressure cooker so it's a natural fit. You can check out her website to see if you like her style

All this talk of blue cheese in egg salad reminded me where I first learned of the combination, the EGG SALAD SANDWICH PERFECTA MUNDO over on Luna Cafe. I followed that recipe except that I forgot the onion.

It is no longer recommended to boil the single-use metal lids, assuming they have been purchased since 1969 when Ball switched from latex, which required softening to create a good seal, to plastisol, which does not need that step. In the questions on this page, Ball says they have never recommended boiling (212°F) lids, only simmering (180°F)

Thanks to @patris & @Kerry Beal for sharing with us. Looks like so much fun! I came ever so close to buying Rice Krispies today so I could make the caramelized variety....for which I have no use whatsoever 🙃. Do put me on the reservation list for the trees though. I don't know that I could invest in an entire forest but a small grove would be lovely!

A bit of a mash up where I used the toppings from this Broccolini and Charred Lemon Flatbread on the Al Taglio Dough (50% bread flour + 50% stone ground, whole grain Glenn wheat flour) from Mastering Pizza. I had a lot less goat cheese than the recipe called for so I added some mozzarella midway when I turned the pan. I also blanched the lemon slices because of a previous and very bitter experience with lemon slices on a flat bread. Excellent flavor combo with roasted garlic purée, broccolini, sliced shallot and lemon, goat cheese and a bit of Parmesan.

At one point in my work life, each of our laboratory group meetings had 3 people assigned - one person was assigned "Research," and presented their own research project, a second person was assigned "Journal" and presented a recent relevant scientific publication and a third person was assigned "Trophic Factors" aka snacks. I think those titles make clear what drew us to those meetings 🙃.

Looks like a Danish Kringle but I can't tell which flavor.

Thanks for asking. I'm curious, too. Wondering if it might be this?

Oooh! One of my favorite holiday events is about to happen! I am in love with these - your beautiful work?

If I'm cooking a liquid directly in the pot, I consider 2 cups the minimum volume. For smaller volumes, I do pot-in-pot cooking, with1 cup of water in the bottom. Ditto that 1 cup when I'm using the steamer basket.

You can find various spreadsheets with suggested Instant Pot cooking times for Rancho Gordo beans, soaked or unsoaked. Here is one:Rancho Gordo Bean Cooking Times.pdf I am not a huge fan of using the IP for RG beans but it can be a timesaver. I'd recommend going with a shorter time than indicated, then after the pressure is released, put them on sauté to simmer until they have finished cooking to your liking. I routinely cook most RG beans without soaking but the bigger beans do benefit from a soak for more even cooking. I'm not entirely sure what you mean by "And what to cook them with?" but unless a recipe specifies otherwise, I add a couple of cloves of garlic, smashed, 1 bay leaf and 3 de arbol chiles to a pound of beans.

I might use mine more for thawing than for cooking. The other day, I put a bag of frozen chicken thighs that I'd bought at the farmers market in to defrost, then cooked them in the CSO. The best of both worlds!

Thanks for sharing that! The spiced sugar mixture sounds kinda like toast dope, some form of which I usually have on hand so this would be easy to try even with just a few leftover sheets.

@rotuts and other TJ's winos, you many want to look for this Trader Joe's Diamond Cabernet from the Napa Valley. It's $20/bottle. At my store, they were limiting it to 1 bottle per person and said they didn't have much. My wine guy raved about it and said it was a $100 bottle of wine. Maybe call and see if your store has it. Edited to add that this is the first "Diamond Reserve" and also the most expensive TJ's label wine they have offered. Their Platinum Reserve wines are priced at ~ $15. I generally try them, even if it's not a wine that I normally gravitate to and they are usually very good. With the other TJ Reserve wines, I stick with my preferences, taking advice from the staff to pick others. Edited again to add that my TJ's wine guy recommended letting it breathe for at least half an hour.

A thin coating (and once you're up over 250, the coating will be pretty thin) shouldn't really cause that much trouble as it dissolves back into the hot sugar pretty quickly once you put it back in the pan. It will slow down your response a tiny bit but it shouldn't be a huge issue. I usually do as @JoNorvelleWalker suggests and use a probe that can clip on to the side of the pan. I used to use an old school candy thermometer, which was not accurate but I knew that it read ~ 15 degrees low so it was OK. Now, I use a probe that plugs into my ThermoWorks Dot.

I'm resisting looking this up and will wait for your version before I go down the rabbit hole!