ElsieD

Pie crust. I no longer even try. When I did try, you pretty much needed a knife to cut through it. Pillsbury is my best friend.

I picked up these three books for $5.00 in a thrift shop in Barrie. The 2 Pyrex glass measuring cup set me back $1.50. Just about the happiest $6.50 I ever spent.

If you were closer I'd be first in line. Wishing you much success!

I once posted a picture where our entire dinner, meat, veg, etc, was pretty much the same colour. Look awful, tasted good. Don't be shy.

I love Denninger's pickled herring. I have two jars of it in my fridge right now. I always bring some back with me whenever I'm down that way. My sister will also bring me some when she comes up. It is the only kind I buy.

This is going to be an expensive topic. I just added those two items to my Amazon wish list.

That's quite a feat, to my eyes. It looks amazing.

@ChocoMom when I go to the farmer's markets around here the apple growing vendors never have Spy apples and yet when I was a girl they were common. One wonders what happened to them.

Those apples are huge!

You have the best zingers, ever. I love them.

Well, you can always put it back!

We love to help!

Yep, I did this. Once this busy weekend is over, i am going to take some water temperatures and confirm them with the IP people. Last time I did this, they replaced the pot as the temps were off. Too bad they don't have some sort of store front here. The guy who invented the IP lives in this city.

Question - I have an Instant Pot's worth of chili simmering on my stove right now. I want the liquid to reduce a bit. I tried to do this in the IP. I tried both slow cooker settings and each of the three sautè settings. None of them got to a quiet simmer. It was either no simmer or what appeared to be a boil. Keeping in mind that the lid was off the pot for evaporaton purposes, have any of you any experience simmering something in the IP with the lid off?

That's what I'm afraid of.

We'll, darn it all, @IowaDee I had never heard of igourmet until you mentioned it. I am extremely likely to be spending time on that site and perhaps even drop a buck or two.

Sigh. I would love some of that. I grew up eating stampot and it was always served with rookworst. Thanks for the memory.

I have a pot of it bubbling away right now in my Instant Pot. No beans. Spouse hates beans. I

I used to stand as far back as i could and using my longest tongs, poke gingerly at it until it released. Now I just put on an oven mitt and push the valve open. One thing, though, and that is I make sure the pot is positioned so the steam doesn't touch the cupboards.

@rotuts thanks, but I knew about the pressure steam at HP. I was talking about using the actual steam function button. Has anyone ever used it for anything?

How long do you pressure steam them for? I did MP in the IP last night and decided to steam them. So I checked the manual and it says next to nothing about the steam function so I ended up using manual pressure.

I do what blue_dolphin does. I used to do the same thing with tomato paste when I bought it in a can.

That looks good. I wonder if the finished dish could be frozen?

I lived on a farm from when I was about 10 until I was about 14. I too have memories of chickens meeting their end. My dad would use an axe to chop their heads off and one whack did the job, so it was quick. As TFTC said, often the headless chicken would race around the yard. It was a weird thing to see.

@lindag @blue_dolphin beat me to it. I ordered mine on Aug. 14th when they were still listing it, but showing it as unavailable. When i hear something i will let you know.