blue_dolphin

For "hard boiled," I've been using the steaming/quick chill method that is linked to in that Serious Eats piece: For an easier, quicker, and even more fool-proof version, see our newer recipe for steamed eggs. The results have been flawless.

I picked up some big fat asparagus and farm fresh eggs at today's local farmers' market and had both for a late lunch: Roasted asparagus and poached egg.

@Anna N, your breakfast is killing me! I've been out of eggs for a while now, pending today's local farmers' market. I know I could run out for some grocery store eggs but I'm holding out for the best!

Apologies for misleading you!

There may well be other sources and other circulators more suited to you but if you order from Anova, you can select 220 voltage and the plug from the drop down when you select the item.

@rotuts, I like this idea and keep meaning to try it but was wondering if is it difficult to remove the stock if it gels? Do you just scoop it out? Or does it "unmold" easily from the jar?

Interesting. This old bottle had been hiding in the back of the closet for quite a while but now it's almost gone, too!

I've burned more nuts in the oven and stovetop than I care to admit but I would still be reluctant to invest in a dedicated appliance for that purpose alone. Maybe I'd consider if it could also be used for coffee beans or spices, as @kayb suggests, or something else....

Nice comparison, rotuts! And using my two favorite eG-inspired purchases, too! According to Dadcooksdinner: In his comparison tests, he said it took between 20 and 24 minutes for pressure to come down naturally whether "keep warm" was on or off so it seems not to matter. Edited to add that he was using a quart of liquid in those tests.

I'll certainly give it a try for breakfast some day when I have some leftover rice. I couldn't help thinking I'd like some vegetables in there but I suppose that would make it into something different.

So, what did you think?

That sounds like a strong endorsement! Is it for this one? Or this one with gorgonzola? Or another one ?

My pancakes cannot compare to Ann_T's but this little sausage piggy was very tasty when wrapped up in his buttermilk pancake blanket and dipped into maple syrup:

Thank you for defining the acronym. You mentioned it the other day and google pointed me to the Purple Martin Conservation Association. I didn't think that was likely to be your destination but then again, you were packing chocolate mice and red speckled frogs so maybe purple martins weren't that far off...

I've never made bergamocello, but here are some thoughts based on my other 'cello-making efforts. You can try any of the flavor options on small samples to see how they work. You could give it some more time to let the flavors mellow. I assume you've sweetened it and diluted it to adjust the alcohol level. I find that just sitting for a few weeks has taken the edge off some harsh tasting mixtures. Make sure you are tasting at serving (freezer) temp. Maybe the off-flavor you taste will be diminished when it's colder. Consider adding another botanical. Fresh rosemary or juniper berries could boost up the gin-type flavors you were going for and balance out the flavor you dislike. I had good success with a grapefruit-rosemary 'cello. Just don't over infuse the herbs. I made a lemon-sage version that's so woody, it's like swallowing a tree trunk. Make a tincture of black or oolong tea and blend it with your bergamocello to make an Earl Grey liqueur.

I cook the alubia blanca beans fairly often and find that they are usually done fairly quickly, on the spectrum of all beans but I have not tried them in the instant pot. My usual method is no soak, bring them to a boil on the stovetop with a couple of bay leaves, a few cloves of garlic and 2 or 3 dried red chili peppers. I let them boil briskly for 5 min or so then add the salt, put the covered pot into the oven at 250 or 275, just enough to barely boil. I'd say the alubia blanca beans are usually ready after 60-90 min in the oven or less. With the instant pot, I liked the beans best when I cooked them part-way under high pressure, let the pressure reduce naturally for 10 min before releasing the valve and finished cooking them at a simmer using the saute function. For the Yellow Indian Woman beans, I think it was around 25 min under pressure and 25 min simmering in the pot.

Mmmmmm...those pancakes are calling my name, @Ann_T! I've got buttermilk in the fridge so Sunday AM pancakes will be on the menu tomorrow. Mmmmmmm. Maybe I should just make them now for second breakfast !

Still plenty of limes on my tree. They are turning yellow but still nice and juicy. Free. Bring your own bag.

Today, the NPR radio program On Point devoted time to a discussion related to this topic: Tips to get cooking. The show link has quite a few feedback comments and links to a few related articles, including the NYT article that started this thread. One of the guests was co-founder of Pantry, a service in Brookline, Mass that sounds similar to Anna N's idea: Pantry is a bricks and mortar location where one can pick up a recipe and all the fixings. Apparently, it's also possible to have one of the take-out delivery services like Grubhub deliver to your home. In the interview, she said the stores also sell pots, pans, knives, etc. that would be needed to prepare the recipes. They also offer knife skills classes for both adults and kids. It's all local, no long distance shipping. @rotuts, since you are in the Boston area, I challenge you to make your way to Brookline one of these days, pay these folks a visit and report back to us. Please? You don't need to actually buy anything. Just have a look-see for us. Pretty please? I also look forward to your reports, @Anna N!

I saw this Pineapple Vinegar Vinaigrette with Stoneground Mexican Chocolate the other day on the Rancho Gordo website. Chocolate??? in a vinaigrette??? I was very curious what it would taste like so I mixed some up and made a salad for lunch. The flavor is interesting. In a good way . I can't really taste either pineapple or chocolate (maybe a little chocolate on the aftertaste) and even though I could see fine particles in the jar I used to mix the dressing, there is no sense of grittiness from the chocolate. Mixed greens, roasted asparagus, cara cara orange, red onion, red bell pepper and toasted slivered almonds.

I am working on my taxes at the moment so any spending will have to wait to see how things come out. One way or the other, I will want a drink !

I was inspired by the smoked salmon cream cheese English muffin @Anna N had for breakfast yesterday. Having neither salmon nor English muffins, I mixed up a smoked trout spread with cream cheese, crème fraîche, capers, shallot, red bell pepper, parsley, lemon juice and smoked trout. Sliced and toasted a rosemary roll and roasted some asparagus. I would never try to roast such skinny asparagus in the oven but 10 min of steam-bake in the Cuisi oven did them up just fine.

This is good to know. For some reason, I assumed it needed to be frozen and didn't want to dedicate the freezer space in my always overcrowded little refrigerator. Maybe I should get one after all.....

Nice summary of the various points of view in that NYT response article. I have a lot of friends who use these services and are delighted with them. A few years ago, one friend sent me a freebie for 3 Blue Apron meals so I tried it. If you take a look at the recipe card from one of the meals I got, Braised Pork Chops & Roasted Leeks with Cherry Gastrique over Kasha, you can see that the directions and photos are pretty clear and could be used to guide or teach a less experienced cook. My experience was favorable. I specifically chose meals that were different from what I would usually cook. It was a treat to come home from work and have the chance to cook something new, knowing that everything was on hand. I added more vegetables to each meal but many would be happy without that addition. I was pleased with the quality of the ingredients and the flavor of the finished dishes. I found the amount of packaging distressing, though as @KennethT noted, that comes along with take-out, delivery and other packaged meals too. In the original article, I was glad to see that the companies are working on that. I may have said this on another thread, but I think it would be fun to pair this sort of service with a new cookbook that featured an unfamiliar cuisine so you'd get the ingredients and recipes for a number of meals from a specific cookbook. Some of the celebrity chefs who have cookbooks out are already partnering with these services so it seems like a logical step.

Pandora's Box: Readers respond...