blue_dolphin

Yes, that may work, but as mentioned previously in this thread:

French Toast Week and National Leftovers Day collide - crispy onion coated, bacon & stuffing-stuffed French Toast with cranberry sauce: My friend sent me home yesterday with a container of a delicious turkey stuffing chock full of nuts - chestnuts, cashews, hazelnuts, walnuts, almonds, pine nuts, along with mushrooms, celery, onions & herbs. I added some bacon crumbles and stuffed it into my French toast. Salt & plenty of pepper in the milk & egg mixture and a covering of crispy fried onion pieces. Excellent with a little tart homemade cranberry sauce.

I am seeing this Joule @ $149 - the all white version.

Built-in microwaves are sort of a premium item in that they cost a lot more than a countertop unit. Personally, I'd like it but I'm not sure if it's worth the premium you'd pay since many people view microwaves as disposable dorm-room commodities. One thing that I'd see as a real plus would be an exhaust hood that vents to the outside. People that don't cook much probably wouldn't care. This is a very good time to buy appliances (here in the states, anyway). Home Depot is running a special based on how many appliances you buy at a time. If you buy 2 appliances you save $50; if you buy 3 appliances you save $100; if you buy 4 appliances you save $200. Lowe’s is running a nearly identical promotion this month except you get the money back in gift cards, not cash. A lot of independent stores are offering similar deals and many of them (and the big-box stores, too) will price match if you can bring in proof of a lower price elsewhere.

French Toast Week continues with pumpkin & cream cheese stuffed French toast with pecans. A little drizzle of maple syrup and large mug of black coffee.

Yes, interesting.... (highlighting above is mine) Wonder what the "patented heat-treating process" is?

It was hot, hot, hot here today so dinner is more appropriate to summertime than mid-November! Chicken (meant to be chopped and included in the salad, but I forgot), old-time macaroni salad like my mom made, yellow and red tomato, deviled eggs (little peewee eggs - so cute!) and buttered roll.

We had a family Thanksgiving dinner at my cousins' last Sunday and I've had turkey sandwiches on my mind ever since. Lacking leftover turkey, I did the next best thing and roasted a chicken. First step was to remove a wing for QC. QC passed so I grabbed a leg and part of a thigh, still warm, to tear up and put on some lightly toasted ciabatta, spread with mayo: If I'm offered leftover turkey from the Friendsgiving dinner I'm attending tomorrow, I won't refuse but for the moment - the itch is scratched

Yay - I love being back on the road in the Princessmobile - virtually, that is! Thanks for taking us! Edited to add that here, it's currently 91°F at 10:52 AM so maybe head in this direction !

The IP models are sort of confusing. This listing from hippressurecooking.com is a good overall comparison. You can read through the detailed text or scroll down for the comparison table. It looks like the walmart.ca item # you mention above (31427652) is Instant Pot model IP-LUX60 V3. You are correct that the DUO has 2 pressure modes. I'm not sure exactly what Canadian tire is listing but if it's the 7-in-1, then it also has the yogurt function. I agree with @rotuts that the 7-in-1 DUO is worth the extra money.

French Toast Week continues chez blue_dolphin with another stuffed version....persimmon & chèvre stuffed French toast. Just a touch of sweetness from the toast dope I sprinkled on while it was in the pan. Persimmon slices and pecans on the side. This was OK but to be honest, cooking didn't do anything to highlight my lovely Fuyu persimmon - I think the tender/crisp texture and pretty star-shaped design is a large part of their charm - and it got a bit soft here. I was glad to have the fresh slices alongside. The little peewee size eggs I got at last week's farmers market are perfect to make one slice of French toast so I am taking advantage of them to use up that brioche loaf from the freezer. Two servings left, I think. The crispy fried onion coating was so tasty yesterday, I will surely make another savory version. Not sure what.

The last of my leftover rib-eye. Toasted ciabatta, rubbed with a garlic clove and spread with mayo & horseradish. Thinly sliced steak warmed on steam-bake in the CSO - I like to put fat-trimmings on top of the meat slices in the oven to keep them juicy. Not as fancy as yesterday's sandwich but mighty tasty.

@Kim Shook's comment yesterday about roasted pear French toast got me to thinking. I've never made stuffed French toast and most that I've seen in restaurants look like sugar bombs but I bet roasted pear could be lovely. I decided to try something a bit more savory - mushroom & spinach stuffed French toast I used the same thick-sliced brioche loaf (from TJ's) as yesterday. I cut a pocket and stuffed in some leftover sautéed greens and mushrooms mixed with grated cheese. I added plenty of salt & pepper to the egg mixture and sprinkled fried onion pieces on top.

That toasty bread does look awfully good, @Anna N! Steak sandwich Toasty warm roll (take & bake panini roll from Trader Joe's) spread lightly with a mix of horseradish & mayo, mix of baby kale, Swiss chard & spinach sautéed with garlic, thinly sliced and re-warmed ribeye steak, fresh cremini & dried porcini mushrooms sautéed as per Diana Henry's Boozy Mushrooms on Toast - finished with a splash of sherry - all topped with a sprinkle of crispy fried onions (from a can ). Fresh tomato wedges.

Thanks! After I picked up Fat Rice, I saw that Andrea Nguyen's The Banh Mi Handbook is $1.99 on US Kindle so I got that one, too. (US Prime member.....and all that) Edited to add: I went over to amazon.ca to check. Sadly, that deal isn't available over there.

I've done the tests described in the link below, but if I really have any doubt, I just buy fresh, particularly for the baking powder. HOW TO TEST YEAST, BAKING POWDER, AND BAKING SODA FOR FRESHNESS

Oh my - I would happily trade my whole breakfast for a small slice of Moe's toast! French toast, made with a sprinkle of star anise sugar, blueberries, sausage, OJ, black coffee & bright morning sun shining in my window

Following the grilled cheese theme... Fourme d'Ambert blue cheese, pear and a little Comté on pumpernickel. More pear slices and toasted walnuts alongside.

Nice glass! Things are getting quite classy chez @rotuts - moving away from the "rubber-band cloth system" sounds very upscale indeed !

I wondered about that. In this case, when cooking starts, the cream is all at the bottom of the dish and the upper heating element in the CSO is fairly close to the top of the potato slices so I thought it might be a good idea to use it to shield them a bit from the direct heat.

I do have leftovers and have been planning it all morning. Gotta check my horseradish and make sure it still has some tingle left in it ! There may be enough for both!

Good idea! And I always keep a can handy in the kitchen - for hissing cats off the counters !

I like Kenji's Hasselback Potato Gratin but it makes a lot and while the leftovers are good, that fact that I'm the only one eating them is not ! Last night, I scaled down the recipe ~ 6 oz of small potatoes (weighed after slicing), ~ 1.75 oz cream, 0.5 oz Comté, 0.25 oz Parm, small clove of garlic, thyme, S&P and baked in a 1 cup Pyrex custard cup. I feared the small dish might dry out too fast so I used steam-bake on the CSO. Temp = 400°F, first 20 min covered with foil, as directed in the recipe, then uncovered. Worked nicely and produced a nice crispy top and creamy potatoes.

I cooked my first sous vide steak yesterday and was pleased with the results. I'm not much of a meat eater but have been enjoying more if it recently and kept thinking of some delicious steaks some friends fed me last time I visited them. Yesterday, I saw a ~1.75" thick, 1.2 lb rib eye marked down from $15.99/lb to $8.47/lb and deemed it a good size for me to play with. 2 hrs @ 130°F followed by a sear in a cast iron skillet. I believe I can improve on the sear and slicing (photo in the Dinner thread) but I enjoyed consuming the results of my little experiment.

Thanks for the tip on the cherries. I picked up a jar the other day and plopped one in a Manhattan last night. I like the Luxardo Maraschino cherries a little better but at ~ $20/jar vs $3.99, I think these will make me happy!