ElsieD

It looks absolutely wonderful. Happy cooking/ baking! It's so nice and bright.

It 's beautiful. I have to admit I'm a teeny tiny bit envious of your pantry. I love the sink. When we re-did our kitchen we put in a double sink like you have. I sure do miss it.

I can scarcely believe my eyes. When we moved into our house in 1985 that it the flooring that was on our kitchen floor and the hall. We lived with it for 6 years.

Yes and yes.

Sounds like the fan is starting to go.

@weinoo what do you use the Ume Plum Vinegar for? I have a bottle but I have forgotten why I bought it.🙄

I'm on my second and haven't had this problem. Did you contact Breville?

@Kim Shook i checked my books and the only instructions I could find came from The Great Big Pressure Cooker book by Bruce Weinstein and Mark Scarbrough. They said for boneless ribs, cook them at high pressure for 50 minutes then NPR for 20 - 25 minutes. I haven't done this.

I've eaten at the Columbia in Clearwater and agree - the food is pretty good.

Thanks for asking. I've often wondered the same thing.

They are wonderful.

Welcome to the forum, Jodi!

I ended up just sticking it in the oven at 325F for a couple of hours. Thanks to those who responded.

Some of the reviews to the oven you linked to are 3 years old. Is this the same oven that @JoNorvelleWalker is referring to?

Others have had better toast outcomes than I when it comes to making toast in the Breville. Mine makes lousy toast. If I use it for toast (which is only when I need more than 2 slices) I use the broiler setting.

Does your oven have hot spots?

$14.99 in Canada

I had those once. Nasty things.

The article seems to say that cottage ham = smoked picnic shoulder. Here they are two distinctly different things. Smoked picnic shoulder is, as the name suggests, smoked. Cottage roll is pickled but not smoked. They both are boston butts and both are very good.

When we moved into our condo, one of the first things we did was install drawers where there used to be cupboards. We also added more cupboards, sized to what we wanted. That included vertical spice drawers and a drawer that my breadmaker sits in. I particularly like that one because I don't have to lug it anywhere. Just pull it out, use it, and slide it back in.

I have never heard of the term cottage bacon. I wonder if other Canadians have?

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.