blue_dolphin

Welcome to eGullet, @br3wster! It does seem that the type of vessel used inside the Instant-Pot can affect the cooking time and the eggs themselves seem to add variables of their own with size, temp, freshness. I've been sort of scared off trying them in the Instant-Pot - you are much braver than I am!

I don't think you are dense! Over in the forum upgrade thread, someone asked about this and Chris responded that he had reported the bug. Sounds like there hasn't been any resolution yet. Edited to add that in reading over that earlier query, I'm not sure if it's the same issue you've noted or not. Or maybe I'm dense, too!

I had heard that they were going to open rock and Dungeness crab fishing along the Santa Barbara and San Luis Obispo coasts. Was that decision reversed? Edited to add that's still over a month late and I don't think this area makes up a significant portion of the crab fishery. This has to be an awful impact for the people who depend on this season. Poor Sunset magazine ran a big December cover story full of Dungeness crab recipes!

Great article! And seeing that publicity scared me into ordering that beautiful bean pot I've been coveting (and more beans) before it goes out of stock!

Leftover salmon from yesterday's lunch flaked and lightly dressed with a bit of mayo, red onion and capers: More rain !

I was always careful with hotel room irons before but ever since hearing the grilled cheese/hotel room iron story, I inspect them especially carefully and put them through a test run on a hotel towel before using!

Sous vide salmon filet slathered with Trader Joe's dill & jalapeño tartar sauce on a toasted whole wheat roll:

Indeed, I decided the Instant-Pot would be the single appliance I would bring along to supplement the average hotel kitchenette: coffee-maker, toaster, refrigerator, microwave, maybe a dishwasher. Last year, I spent several week-long segments staying in a hospital-adjacent hotel in Houston with a family member who was undergoing treatment and I considered posting and asking for suggestions on the forum but decided the situation might be too specific. My "patient" couldn't really leave the hotel and needed to have most foods well cooked - no raw salads or fresh fruits or veg, and was there for ~ 6 months so being able to prepare some familiar comfort foods was very appealing.

The potato makes a nice container for a runny yolk! Those plates were a gift from a friend and I love them too - they are a nice small size and look like a party! I didn't know that either, but I like the name! Today was a modified repeat, using the other half of the potato. Today, I mixed the potato guts with some sautéed spinach/mushroom/onion leftover from the quiche, plus a little cheese and ham. Also, something very unusual in these parts is going on outside the window - it's raining!

The leftovers continue. Twice-baked potato with ham, cheese and egg: Fruit in the side.

Yes. I also usually slice and cook any leaves that are attached, unless they are awfully mangled.

I know I've been rudely surprised at the grocery checkout when I belatedly realize the $2.99 price marked at the cauliflower bin is "per pound" instead of "per head," shooting that affordable pasta dinner into the luxury realm - of course, I had chosen a hefty 3 or 4 pounder!

More New Year's leftovers. Ham & cheese on a croissant (TJ's frozen minis, nicely resuscitated in the Cuisi-steam oven) and fruit.

I purchased this very long pasta at TJ's around Thanksgiving and then didn't see it for a while. It was very nice with the Instant-Pot ragu I posted about in the IP thread. The other day, there was a lot more on the shelf so I picked up some more. $2.99 for 500g. The noodles are bent in half so the unbroken ones are twice the length of the package. Not sure why anyone would need such long pasta but it's a nice product for a fair price. Note the nice rough texture

Today I enjoyed leftovers from yesterday's brunch: Not pictured: a piece of slightly stale panettone, resuscitated in the Cuisi-steam oven and coffee. Much more relaxing to scavenge this from the fridge than yesterday when I had to get up at the crack of dawn to clean the house from the NYE festivities and get brunch ready for the group!

I really enjoyed the flavors in Molly Stevens' Roasted Fennel, Red Onion, and Orange Salad and need to give it another go. I overloaded my little Cuisi-oven pan but it still tasted great.

Did you taste the wine pre-Fizz? I would recommend using a wine that you know you enjoy. I usually go with a dry rosé because the pink bubbles look especially festive. I haven't done carefully controlled studies but when I've stored the Fizzed product in the fridge for a couple of hours, I thought the bubbles were finer. But as you have noted, do we really have that sort of time on our hands????? Of course, I defer to M. Rotuts on all of the above. A side note. Over the summer, I was thinking it would be nice to have a spare PureFizz bottle and looked into buying a second unit as a spare. My, but they were hard to come by and pricy, too! Just the other day, I broke down and ordered one of these SodaPlus units. I bought an Amazon Warehouse deal (slightly damaged packaging) for ~ $50, including a box of 10 chargers. It arrived yesterday and except for the 1.2L container, everything is identical to the PureFizz, down to the wording of the manual. Haven't used it yet.

A quick search of the IP Facebook page shows people report scorching when cooking Steel Cut Oats w/milk in the IP on Porridge setting.

This page on the Instant-Pot website has little graphs you can click on to show the temp and pressure for the various pre-set programs.

Happy Anniversary, Shelby! I have friends who got married on New Year's Eve and have always thought it was a great choice. Good question. I'm still thinking about it. My house guests have invited a group for football watching on New Year's Eve afternoon and another group for dinner. Munchies have been arranged for the afternoon. The guests bought 8 lobster tails from Costco, 8 baking potatoes and champagne for dinner. I am apparently responsible for the cocktails and apps, salad, sides and dessert. I'm thinking batched Manhattans, bruschetta with swiss chard and smoked trout plus various nuts to nibble. Beet, satsuma mandarin and blue cheese salad and roasted asparagus to go with the lobster. Not sure about dessert. Maybe just small scoops of vanilla ice cream and lemon sorbet with a pour of limoncello. I'm a little worried that the afternoon football people will think they are invited for dinner and with that menu, it's not going to be easy to stretch things! New Year's Day brunch will be spinach/mushroom/onion quiche, fresh fruit, TJ's croissants, bacon, sausages and champagne cocktails. If anyone is hungry later, there will be grilled ham & cheese sandwiches, various pickles and plenty of ham bone soup.

Mmmm. I love steel cut oats and need to pick up some more. So warming on a chilly morning. I want to try them out in the Instant-Pot. I noticed lots of people like to set them up in the pot at night with the timer set to have them all cooked and ready first thing in the AM.

Ham bone soup with a poached egg and some crispy bacon bits.

I've read the same all-over-the-place methods which has encouraged me to continue to poach eggs in a pan on the stove - I admire those of you who have experimented further! I made this lemon, artichoke and shrimp risotto this evening. Super easy and it was very well received by my house guests. I used frozen artichoke hearts instead of canned but otherwise followed the recipe. It says that it serves 4 as a main course but 3 of us stuffed ourselves and polished it off as we sat around the table and worked on a second bottle of Louis Jadot Pouilly-Fuisse that was a perfect pairing for this dish. Edited to add that this was my first pressure cooker risotto and I was pleasantly surprised at how much this hands-off method recapitulated the texture of the traditional method of adding broth one ladle at a time with fairly constant stirring. A side-by-side comparison might show up the imposter but for something so quick and easy, this was very good.

I received a Breville Milk Café Milk Frother. Not entirely sure what I will do with it as I drink my plain old drip coffee black but it seems like it could make a nice Mexican hot chocolate with some of the Rancho Gordo chocolate that lurks in my cupboard.

I do that, too. And then I observe that some of the cloves are a bit small so maybe 2 X the recipe would be best. Plus maybe a little more since I really like garlic.....