ElsieD

Pot roast and vegetables done in the IP.

Good old pot roast.

Beautiful bread, Norm!

I looked to see if this topic had been previously discussed and it has, but more along the lines of "what do you use if for". As I am interested in the model/make you have, i decided to start a new topic. I used to have a Black and Decker electric frypan that I was quite happy with but then it died. It was purchaed in the late '70s or early '80s and quit in the late '90s. I haven't replaced it. But, I am now thinking of buying one but am not familiar with the current crop. I would like a square pan and one that holds whatever temperature it is set at. My understanding is that some are better than others at this. I would also like one that is not too shallow. Any recommendations?

I love the way you show us Chinese customs, foods and festivals of a country I will never get to, although I almost did, once. My husband was invited by the Chinese Government to help set up their statistical survey systems and I decided to go along. I got my visa from the Chinese Embassy lickety-split but our own government wouldn't expedite my passport so I was unable to go. He had a most interesting time, with your government having provided him with a car and driver who took him around to various places on the weekend, such as the great wall. He loved it.

A few recent meals: Upside-down Shepherd's pie, Sweet and Sour Chicken and Chicken and Noodles in Peanut Sauce with Korean Spinach as a side. (Oops- shown in reverse order.)

Some recent dinners: Chicken and Noodles in Peanut Sauce with Korean Spinach, Sweet and Sour Chicken and Deconstructed Shepherd's Pie.

Have you made this before? It looks intriguing.

Just wondering if anyone has heard of these chefs. They are from Charlotte, N.C. and Larry Schreiber hails from Good Food on Montford while the other chef is from Barringtons. One of the chefs in this city is having a Three Chefs/One Dinner night with these two and himself and we are thinking of going, but wondered if anyone knew anything about these two. It is a nine course tasting menu and not cheap so thought I'd ask here before we decided. Many thanks.

I have to ask - how do you find these offers?

What time is pie and coffee?

I edited my post to say "except" as I realized later the recipe has you cook them for less time than 45 minutes. If you cook them for longer next time, I'd be interested in learning how you like them. I like them at 45 minutes, but that's not to say I wouldn't like them even better cooked longer.

I'm embarrassed. I didn't know it by It's other name. This is the one in my fridge. Edited to add: only after I posted this did I realize it says Toban on the label.

@MelissaH love the magnets!

Please let us know it turned out.

@Dejah Is Toban sauce something you make or buy?

@chileheadmike I follow a recipe posted on pressurecooker.com except I cook them on high pressure for 45 minutes, NPR. Total time 2 1/2 hours. I use beef broth instead of the bullion cube. http://www.pressurecooker.com.au/lamb-shanks-recipe

Actually, position 4 o'clock does not like mushrooms (note the fork on the plate) and so put it on one o'clock's plate while they were temporarily absent.

The person sitting at one o'clock seems to have two.

Looking forward to this. I agree, her recipes are great.

@Anna N Thanks for this, I've saved the ribs recipe.

In what way is the recipe you used different from say, a white sandwich bread recipe? From the description, yeasted bannock reminds me of Newfoundland's toutons, which I love.

@CantCookStillTry I'm with Captain No Carb on the eggs.

Wow, I could take one huge bite out of that! Looks delicious.

Mushroom and sweet pea risotto. I also added a chopped Andouille Sausage.