ElsieD

Hold on to your wallets, everyone! I just read that the IP people are coming out with a new version this spring. It will have 8 functions, the eighth function being a canning one. In addition to that, it will also have an automatic stirrer for making things like risotto, new venting options and an easy-to-read screen. Expected price about $200.

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Ditto.

Thank you! Never thought of sticking those lids to the fridge. I am/was forever looking for them.

Interesting topic. When we tip, and pay by credit card, we usually leave cash rather than adding it to the credit amount for the simple reason to make sure the tip is not reduced by whatever amount the owner pays to the credit card company for processing charges. Sometimes that is not a lot, but it's the principle of the thing.........

I could go for those eggs which is saying something because I don't much care for scrambled eggs and never eat them. Do you cook the onions first, then add eggs and when near done, add the tomato and chili sauce just to incorporate and warm through? Also, when do you add the feta? It looks as though it has somewhat softened.

Fresh tomato, sausage and pecorino pasta. I used cherry sized Kumatos for this.

@JoNorvelleWalker the shanks, after browning, are cooked with chopped onions, carrots, celery, garlic, herbs de provence, tomato paste, red wine, salt and pepper and beef broth. 45 minutes in the IP, NPR. All the bits are strained out and discarded. What is left is reduced to as you see it on the plate, seasoning adjusted. It is very good, if I do say so myself.

Sauce was good. I use the standard onions, carrots and celery when I cook the shanks and then strain it all out and reduce the sauce. Works well. Pinot Noir was part of the liquid along with beef broth. Edited to add: the shanks were already frenched.

Lamb shanks.

Lamb shanks on polenta with carrots and peas.

Me also. I loved them.

Hoisin/ginger glazed chicken and Szechuan noodle salad.

@Toliver I know next to nothing about gluten-free cooking but what little I do know made me think that you couldn't just swap, say, all-purpose flour for whatever the gluten free item is in the recipe, which Anna's comment seems to confirm. Are we wrong?

I was excited to see the Tartine book until I read the reviews which said it should have been sub-titled "The Gluten Free" book as there were so many gluten-free recipes in it. Not needing a gluten-free book, I passed although I sure wouldn't mind seeing @Toliver find other Tartine books in an inexpensive Kindle book edition.

@JAZ and @rotuts Thank you.

Orange-teriyaki pork tenderloin with red cabbage, asparagus and fondant potatoes.

It's hard to really tell the difference when one batch is in the front and the other is bringing up the rear, so to speak. Can you post a picture of them side by side?

I own 6 PC cookbooks, three of them have oxtail recipes. I looked to see for how long they should be cooked at high pressure and got 35 minutes, 55 minutes and 75 minutes. If anyone has cooked oxtails in the IP can they please post how long they cooked them for?

@gfweb I followed the instructions per mgaretz. Soak the cut potatoes in cold water for 30 minutes and then drain and dry them. Toss with 1 T oil. (I also spray the basket.) Cook for 5 minutes at 400 then increase the heat to 450, turning the potatoes every now and again. Try one every now and again until done, about another 20 minutes.

Cod with BSO Air fries, miso-sesame cucumbers and overcooked aspargus. I hate overcooked asparagus.

@gfweb how do you broil risotto cakes? I know they are easy to pan fry because of the oil in the pan, but I'd like to know how treat them to be able to broil them.

I have never eaten carrot greens. What are they like? How do you cook them?

Pot roast and vegetables done in the IP.

Good old pot roast.