ElsieD

The other day I decided expand on my rice eating experiences which has been limited to good old Uncle Ben's and risotto rice as noted above (forgot to mention japonica). I bought some regular brown rice and some brown basmati. They were both cooked in the Instant Pot using the P-in-P method. I'd like to know what took me so long to try the brown basmati. It was delicious and now I'm sorry I didn't buy more, given we are in lockdown again. It was soooo good. The regular brown rice was meh. I'd like to now try some other kinds of rice. I'd like to start with 2 or 3. What do you recommend I start with?

@TdeV Thank you for a great post. I am interested also in this topic. I am currently using Evernote but it no longer allows me to print recipes. To say I find this annoying is an understatement. I am thinking I may have to dish out a few $$$ to get what I want.

There are also these:

There are a lot of books in the Kindle section that are obvious rip-offs. Lots of them rated 5 stars, but very few reviews. You can tell by the writing that they are unedited crap.

https://www.amazon.com/dp/B08FXTCSS8?binding=kindle_edition&ref_=dbs_s_ks_series_rwt_tkin @Anna N Is this them?

I'm about to look those recipes up but wanted to comment on the pickled cucumbers. My mother used to do what your husband's mother did - slice cucumbers thinly and marinate them in vinegar and sugar. I was very fond of that dish. I do a slight variation of that and use white balsamic vinegar or one of the flavored balsamic that I have. I am doing a cucumber salad tonight to go with our dinner - cucumbers, red onion, red pepper, cilantro, lime juice and Thai sweet chili sauce.

Looks like a bun.

https://www.amazon.ca/dp/B00BS03QVG?_bbid=17424585&tag=bookbubemailca-20 This came in an e-mail today. One thing I noticed was the resemblance of the cover of this book to the 1,000 Spanish recipes cookbook. The Mexican one is $1.99 on Amazon.ca

There is absolutely nothing wrong with a Bron mandoline. I just lived in fear of losing a digit whenever I assembled it, used it, disassembled it then cleaned it. It was much more of a piece of equipment than I needed.

You ate an expired girl scout?

What is a parmy?

Thanks @Anna N I Think. And you too, @Toliver. Hope I get to this one a little quicker than the other Kindle cookbooks.

I watched America's Test Kitchen a little while ago when they made a Torta Caprese. It looked good so I decided to make one. John thought it was really good mainly because it reminded him of brownies which he loves. I thought it was just okay, but then I am not a big fan of brownies. It was helped immeasurably by the addition of caramel sauce.

https://cookingwithsteam.com It isn't a cookbook but it may interest you.

I wonder if you could add, say, freeze dried fruit to the mixture.

I love toasted raisin bread and have been tweaking a particular recipe to get it where I want it. I'm almost there. One of the things I have been doing is increasing the amount of cinnamon but found that this loaf has a tad too much, so I'll reduce it next time. Other than that, it's great. I also used both raisins and dried cranberries, this loaf has two cups of fruit. The brown colour is from the cinnamon - I used bread flour.

Welcome to the forum. Any particular type of cooking you like to do?

Will do.

Nothing like Amazon asking you to do it's work for them - given that it is THEY who are selling the book. And, I'll betcha Milk Street will look into this. Good for you.

Yesterday I wanted a small foccacia to go with our dinner. I have a rarely used Thermomix and wanted to use that so went googling for a recipe. I found one that called for 100% hydration. I reduced the recipe to 25% and I let the Thermomix do it's job. I then poured the dough into a 6" springform pan, and let it rise for about an hour. The instructions said to bake at 350F which struck me as low but this was an experiment so I went ahead with it. Into the CSO it went on the bread setting. When the time was up, it was baked throughout but the crust was an unappetizing looking white. I took the sides off the pan and gave it another few minutes. The results are pictured below. Since this was an experiment, I wasn't expecting much. I found the crumb "wet" if that makes any sense, and I arrtribute that to the bread not being baked at a high enough temperature given the hydration level. The crust was good, the bread needed more salt. I also need to bake it in a pan with lower sides as i think this too contributed to the lacking of browning. The size of the bread was perfect for the two of us and I'll continue to play with this recipe to get it where I want it. This was very quick to throw together and took 5 minutes of hands-on time. It isn't as flavourful as foccacia made the normal way but for something that can be whipped up in a hurry it's not bad. It took longer to clean the Thermomix. If anyone has any suggestions, I'm all ears. I used 125 gm each bread flour and water, 1/4 teaspoon salt and 1/2 teaspoon of instant yeast.

I found the recipe on-line. How does it scoop?

https://www.seriouseats.com/recipes/2015/04/pulled-pork-jalapeno-poppers-bacon-recipe.html I can't remember if I posted this link before but this is also very good. As odd as the raspberry sauce sounds, it works. @Smithy I asked about the shrimp because all we can get around here are frozen shrimp from various places in Asia along with some wild Argentinian shrimp. I'd give my eye teeth for fresh shrimp, not frozen, not treated with anything.

Thanks to you, @Smithy I'm still buying Dave's Killer Bread. That stuff is good!

I went down a complete rabbit hole with this "author". I saw that also. Try reading the reviews on some of her other stuff.

I'm looking forward to you hearing from Amazon.