ElsieD

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.

I ordered one from Amazon.ca and while they accepted the order, no delivery date as yet.

Congratulations! I think you'll be very happy with it.

That's a hoot. I would add one thing. I would includes a drawing of what two looks like II and what 4 looks like IIII so that when I ask for 2 smoked picnic shoulder as I did last week, he doesn't come home with four.

Agree with the Dijon mustard. We use it all the time and always make sure to have extra on hand as we don't get to very TJ's often, maybe a couple of times a year.

Where is Slater's 50/50?

Great looking spuds.