ElsieD

Thanks for responding. I'm not looking for a particular flavour profile, so it is not a recipe I am looking for. I am mainly looking for some guidance on how to cook them in the IP. For example, high pressure at 20 minutes followed by a braise for 60? No braise? Low pressure only? I have never in my life cooked these things but i bought some from my butcher on the weekend and am keen to try them. At $27.51 a kilo I don't want to ruin them. The only time i have worked with pork belly is when i used to cure and smoke it for bacon.

If anyone has cooked pig cheeks in the IP, could they please post here how they cooked them? I searched and found mention of braising them but couldn't really find anything specific. I was going to cook them sous vide but directions for that are all over the map so I thought I might try them in the IP.

Wow! That food sounds amazing. You had me googling away looking for recipes for BBQ Bacon Mac and Cheese. Interestingly, Epicurious has one dated November 2015 but it has had zero reviews. I just may have to try it.

I agree with both Chromedome and Darienne. It is extremely annoying to be asked to subscribe to the newsletter/blog/whatever when you are already subscribed to it. It does not endear me to the site.

@rotuts interesting then, that it took the departure of CK for ATK to develop cookbooks for the IP and also for sous vide.

Yes. I got it on-line through your link and we cast it to our TV. @rotuts did you pick up on the sous vide comment?

@rotuts thanks for the link. We just watched it and from our perspective, the jury is still out. That may have been because the recipes they prepared didn't appeal to us, but we'll give it s few more watches. It was also interesting that their first cookbook is already for sale. Ka-Ching!

One thing that is turning me off of some sites is the excessive photography. Do i really need to see what a dish looks like before AND after adding salt to it? Maybe that is just me, but i have stopped subscribing to some websites because of it.

@Shelby those peppers look delicious!

This happens at my Costco with great regularity.

@Anna N Anna, where do you find your thermomix bread recipes?

Peach pie. Not often we get nice ripe peaches around here so when I found some, decided on pie.

So, the more things change, the more they stay the same.

Today I got an e-mail from America's Test Kitchen asking if I had sous vide equipment. They are working on a sous vide cookbook and are looking for recipe testers. So that is two books they are working on, this one and one for electric pressure cooker. Busy little beaters, they are.

I really like mine.

@Tropicalsenior that looks great. What kind of cheesecake is it?

@kayb Thank you. They are both convection ovens, if that makes any difference. Today at the market I bought a small basket of 7 Roma tomatoes. I'll put some in each oven first thing tomorrow and see what happens. My normal bed time is 1:00 AM so if they go on at 9:00 AM that gives them 16 hours. Do you or anyone else know why I should salt them first?

During this challenge, I focused on my stand-up freezer. There are still a few items in there from when this started but It's all mostly gone. But then there is the matter of the fridge freezer. It has some bits and pieces in it from waaaay back. Yesterday I found two Ontario lamb shanks in there. With the help of the Instant Pot, I turned them into shepherd's pie.

I would like some advice on drying tomatoes. I have the new Breville Air" oven which has a dehydrator setting. I would like to try my hand at drying Roma tomatoes. The consensus seems to be, from what I have read, that you cut them in half, cut the stern end out, dry the cut surfaces, place them cut side up on a rack which is placed on a tray, sprinkle them lightly with salt and dehydrate them for 8 hours. I would check them from time to time as they dehydrate at different times; they should have the consistency of dried apricots. I can also use an oven set to 170F with the door propped open and dehydrate for 12 to 13 hours. Does all of this make sense? Or should I be doing something differently?

@Thanks for the Crepes I freeze feta because I buy it in bigger quantities than I can use up within a reasonable time frame. I made a salad the other day and crumbled feta on top that had been frozen. This is how it crumbled.

How much of this do you use, in say, a batch of banana muffins? I have never used it in my life, I bought it to make panettone which I have yet to do although I have progressed to buying the pan.

I finally made this and it's delicious. I did take the skins off all 95 of the little suckers before pureeing the sauce. I used some of it on a pizza last night and still have quite a bit left. Some of the tomatoes were of a size not much bigger than a thumbnail. Next time I'll use bigger tomatoes.

Those wings are GOOD! I've made them several times so thanks again for sharing your recipe.

I'm not quite as bad as your husband, but close. I only eat local strawberries. When they finish picking them, I stop eating them. I do not buy Driscoll anything.

@Thanks for the Crepes try rubbing a cooking oil such as canola over your hands, then washing them with soap and water. That should help.