ElsieD

Much, much sadder is that people buy them. In the middle of strawberry season I see people at Costco stocking up on Driscoll berries.

Maybe that is why we had them as often as we did. Lord knows, our family was not flush with cash either.

Regional differences are interesting. I see ox tails here all the time (but not chuck eye). I love them. My mother was a great soup maker and when she made ox tail soup she used beans, kidney beans as I recall, not barley and also used noodles, like spaghetti noodles.

The best laid schemes of mice and men Gang aft a-gley Robert Burns "To a Mouse" Edited to add: those lists only bear passing resemblance to what's actually in the freezer.

Interesting. I don't remember seeing a melt button when we had the induction range and there isn't one on my cooktop. I do see that when the melt button is on L (for low?) Is also on and I do have an L which I use go keep foods warm.

I now am the bashful owner of three of these things and i don't have that problem. Hope it stays that way. I did have one pot replaced as it was running too hot on slow cook and they were extremely helpful and were quick to resolve the issue.

@David Ross Great looking bread. You let if rise just the once?

Where is this melt function? I looked at my induction top and don't see one. Is it hidden in one of the controls?

@blue_dolphin I made the recipe you linked to and found that 4 minutes wasn't long enough to cook the pasta to the extent that we like it. I cooked it on the sautè function for a few minutes to finish it. I used half and half instead of the evap milk and used my regular Imperial cheese. I did add a bit of water at the end to loosen it up a bit. So, next time I will add 1 minute cooking time, use milk, the same cheese and add a bit of water if need be. We enjoyed this version very much and it sure is easy. I pan toasted panko in butter on the stove and sprinkled that over instead of using the broiler and we were happy with it. As you can see, nothing separated, the Mac and cheese was smooth and creamy. Thank you for posting the link.

Thanks. I'll try this recipe subbing the cheddar with my preferred cheese and regular milk for the evap. And see ehat happens.

Yikes!

Thank you. I looked at the recipe in Modernists Cuisine @Home and they call for sodium citrate which is the only "odd" thing I saw. Further reading led me to some info which stated that it kept the cheese from "melting" and becoming greasy. I recall that there was a discussion on the forum about the cheese separating in Mac and cheese but I have never had a problem with that maybe because of the kind of cheese I use, which is a sharp processed cheddar (McLaren's Imperial Cheddar). I guess the only way to find out if I can make a Mac and Cheese in the IP without evapourated milk and with the cheese I normally use is to try it. Does anyone have a tried and true IP recipe for mac and cheese they can point me to?

@Anna N That bread looks amazing. I love grainy bread with fruit in it, toasted, with just butter on it. ,

I'd like to make Mac and Cheese in the IP. All the recipes I have been able to find use evaporated milk. Is there something about evaporated milk that requires it to be used in the IP version of Mac and Cheese? Can I use whipping cream or half and half or even just plain milk instead? I detest evapourated milk.

Did you buy it?

I cooked the second chuck eye sous vide for 24 hours. Still too long for our tastes as it had a touch of mushiness around the edge although the rest of it was fine. I'll get another and try 12 hours or so.

Wal-Mart.com has it also.

Wegmans carry it but the closest one is 3.5 hours away. Does anyone know if Price Chopper or Aldi's carry it? They have stores in Ogdensburg, not too far away. There is also a Save-A-lot but I've never been in there.

I too have never seen white whole wheat flour. Since reading Lindag's comment, I've done some googling and someone suggested that if you know of a friendly place that sells Bob's Red Mill products, that if you ask them, they may order it for you. One such place in Ottawa has ordered Bob's Red Mill Buttermilk powder for me in the past so i may ask them about it. Thanks for the suggestion of subbing WWW flour. While googling, I read that it is made from hard white wheat as opposed to the more common red wheat and is milder in flavour.

If at first you don't succeed...... Here is my second try. I made two mistakes in that I mixed the dough in the wrong order which is why you see a few white streaks and when I put the dough in the bowl to ferment I saw the salt still on the counter. Oops. I worked the salt in as best I could. Despite those two errors, we can't stop eating this stuff. The problem with the taste, (mentioned above)we discovered, is that we don't care for bread that is heavy on the whole wheat so i reduced the whole wheat from 250 gm. This loaf has 100gm of whole wheat, 235gm of bread flour and 82 gm of assorted seeds and grains. I am very happy with this loaf. Using the same recipe, I'm going to sub KAF 6 Grain Seed mix for the Harvest Grains and see what happens. This is seriously good bread.

I don't really have specific plans for it. That said, I can see using it to cook things like rice, oatmeal, yogurt, smaller batches of soups and the like. There is just the two of us and often the big IP seemed like overkill for the amount of food I was cooking. The other night i used the Mini to cook two pork chops which would have looked a bit lost in the regular IP. Not much help, I know.

Amazon.ca has the Kindle version of The Elements of Pizza by Ken Forkish on for $2.99.

Here is a Harvest Grains bread. It is made with a soaker and poolish, both of which were started yesterday. The breads were finished today. I overproofed the dough, as it proofed quicker than I was expecting, and so deflated a bit. I cut a piece and toasted it and we each tried a half slice. For toast, it is fine, not quite the crumb I wanted but for a first time effort and knowing some of the errors I made, not too bad. But the taste is a bit off and neither one of us can put our finger on it. It has an almost background note of rancidity and yet both the grains mix from KAF and the whole wheat flour are fresh. Weird.

Look what the cat brought home - the IP Mini!