ElsieD

Using @Okanagancook 's excellent template, today I cooked baby back ribs in the CSO. I wondered about the length of time, 2 hours posted for the cook and after some discussion with Okanagan cook, decided to put them in 2 hours before planned dinner time and monitor them. The question really was whether the time quoted was for side ribs or baby backs. We tend to eat around 7:30 so they went in at 5:30, bake steam 300. I was also making raspberry sorbet so asked john to bring in the ice cream machine and plug it in. A while later I went to get the ice cream bowl out of it and horrors! He had unplugged the CSO to plug in the ice cream machine. I have no idea how long it was off. I put it back on left it for a while then tested a piece of the meat (that would be the missing piece in the picture, sacrificed on the altar of quality control) and discovered it was done. The rest of the meal wasn't. The salad was quick enough to throw together, but the sweet potato fries needed to be baked. In they went to the BSO Air and I put the ribs on the CSO warm setting. My best guess is that they were on bake steam for an hour. Pictures below, after marinating, after the cook and plated. The recipe came from the NY Times cooking site and is called Chinese Style BBQ ribs. The ribs were delicious, nice and moist and tender. Should have gotten a CSO long ago.

Pork back ribs, coleslaw type salad, sweet potato fries.

Stuffed with cheese whiz.

I too am a member of the non GBP club. Love all the rest.

Those look amazing. Were there 8 mangos in the box? (Going to costco tomorrow.) Do you store them in the fridge?

A little late to be asking but I'm just getting caught up. What are those onion petals? I don't think I've ever seen them.

@Shelby Any chance you could ship a couple of those tomatoes my way?

I don't know if this is a regular deal or a Prime deal but I just spent a whopping 99 cents for a three month membership to Kindle Unlimited. After that it costs 9.99 per month but I plan to cancel when the three months are up.

Thai pineapple shrimp curry.

I have an earlier version. It's wonderful.

If I kept our place in the low 60s I'd be wearing my parka (if I had one). We keep the bedroom at 67. Anything colder than that, hubby starts to whine. I'm like @lindag if I could, my bedroom would be a lot colder. The rest of the place, though, no colder than 72, preferably 74 and again, since we differ in our preferences, the thermostat is usually set to 72.😕

@liuzhou You make the best looking chips!

How about smoked salmon on dark bread, the bread smeared with cream cheese, topped with capers and onions?

@Norm Matthews Happy birthday to you. Your avatar reminds me of a birthday card I once bought for a friend of mine. The picture was, I think, the same. I can't remember the exact wording but it went something like: Whoa ma'am! Just how fast were you going when you went over that hill?😄

Has anyone cooked this rice in their IP? If so, can you tell me how you did this? Many thanks.

I'm really new to grits but I'm thinking fried grit cakes with a fried egg on top would be nice.

I wonder if, after sifting, you take the coarse pieces and buzz them in a food processor if that would help?

Only because it has only been used a couple of times. We're working on it.

@chromedome Interesting. Maybe a blue cornmeal expert will chime in.

I don't know what I was looking at, but that wasn't it. Thanks for pointing it out to me. This is what I bought today. It should keep me going for a while.

@kayb I looks like the closest I can come to buying grits is the Bob's Red Mill grits for polenta. I couldn't find it yesterday but I have a few more spots to check which I will do today. Even Amazon.ca doesn't carry anything simply labeled gifts unless it is the instant type. Can you tell me if Bob's brand is what a Southerner would use to make grits?

Thanks to this freezer challenge, I once got a handle on things. I even made a list of what was in the freezer and updated it at least twice. That list now has no bearing on what is actually in there. It is once again crammed full, and a disaster. How does that happen, she asked rhetorically?

First time making shrimp and grits using a recipe @kayb linked to in the shrimp and grits topic. We really liked this.

I made shrimp and grits tonight for dinner, using the recipe @kayb linked to. I did not wrap the shrimp in the bacon, since it is the first time I have made this, I wasn't sure of my timing so I cooked the bacon separately. I don't really know if the grits were grits, i went to 4 different places looking for Bob's Red Mill grits but couldn't find any. I had to settle for something called cornmeal which I cooked in the Instant Pot. We really liked this so thank you @kayb for the recipe. We will make this again. @Kim Shook I have also saved the recipe you linked to as I would like to try it as well. I managed also to find decent shrimp. They were an Argentinian Red, and did not have that sort of ammonia smell a lot of frozen shrimp have. They were very clean smelling and tasted fresh. Fresh ones in these parts are as scarce as hen's teeth, and when they are available run around $30 a pound.

@lindag I love dishes like that. But, that looks like a ton of dressing. Not to question Ina, but did you use it all?