ElsieD

I picked up a cottage roll yesterday and would like to cook it in the IP. I checked my cookbooks for instructions and there is nary a mention of cottage rolls in any of them. Mr. Google wasn't any help either. Any ideas? So far, I'm thinking I should follow the timing for a pork butt. The cottage roll i have is about 3 1/2 pounds.

Why do you flour the slices?

True.

Am I the only one who feels somewhat put off by the idea that, as a guest at someone's home, the broth used in the soup I am eating, was made by broth from chicken bones that have been gnawed on and licked by people I don't know? I get that the IP probably kills any bacteria but the thought leaves me feeling queasy. I keep the bones i separate from both uncooked and cooked chicken for stock but that's it. "Used" bones go in the trash.

Doesn't look very toasty to me.

I'd be pleased too. That's amazing. How do you make it?

I had a quick look at the reviews for The American Table. One reviewer complained that there were limits to the number of recipes she could copy into her "cookbook".

https://williamsfoodequipment.com/de-buyer-mineral-b-element-12-5-32cm-iron-paella-pan-77565232 Is this what you are looking for?

Welcome to the forum. Looking forward to your contributions.

I forgot about American Thanksgiving. There are a few things I'd like so I will do as @Toliver suggests and put them on my wish list and see if any of them show up on sale days. I am a Prime member should that make a difference.

Later?

I usually buy something but not this year not a single thing "spoke" to me.

Thanks for the article. The picture of the (ahem) cookies at the top of the article reminds me of the tins of cookies sold at Christmas. I can't remember for sure, but I think they are often called Belgian cookies.

I'd like to say the devil made me do it but no, it was @Shelby. Ever since she posted that Boston Cream Pie I haven't been able to get it out of my head. Today I made 2 individual Boston Cream Pies.

Tonight I made Cilantro-Coconut Shrimp and Broccoli from Janet Zimmerman's book The Ultimate Instant Pot Cookbook for Two. I'll start by saying my finished product did not resemble the picture in the book. At all. Rather, it looked like very green blobs on the plate, hence no picture as it looked, well, unappetizing. But, it was one of the most delicious things I have ever eaten. I followed the directions exactly and everything was perfectly cooked. I will definitely make this again but likely with a "lite" coconut milk as it is unbelievably rich. @JAZ Is it supposed to be that green?

I sprung for Les Petits Sweets

It's one cup.

My 3 quart sits on the counter. The 6 quart is in the cupboard.

What is the glaze on the fish? I'm always on the lookout for glazes/sauces for fish.

The IP is $140 on amazon.ca.

https://community.anovaculinary.com You probably all know about this already but just in case someone doesn't I thought I would post the link.

Those are gorgeous.

I am just doing bare bones stock. Nothing but bones and water. I'm on my second batch now. These are not bones from turkey that I have cooked. This will be heresy to you, but I don't like turkey. But, I do like the stock. I buy the bones from my local store, they sell them at Christmas and Thanksgiving. I roast the bones then IP them. I have a large stockpot on the stove reducing the first batch. It will all get reduced to a thick rubbery jelly which I will put in ice cube trays and freeze. I save my chicken bones (we do like chicken) in the freezer and when I have enough they get the same treatment.

1st picture: 3 pots of turkey broth-to-be 2nd picture: more bones roasting. Will likely make more than picture # 1.

I sure wished I lived closer!