ElsieD

Thanks again. I'll check at Costco tomorrow to see off they have it. The Canadian site, Costco.ca does not but the Costco.com site does. It doesn't necessarily mean they don't have it in their store, so we shall see.

Thanks. What are the dimensions of the box? I'm on it if it fits. Not so much if it doesn't as I'd have nowhere to put it.

@Shelby thanks. I don't follow that thread as I don't have the book but I'll take a look at it in a couple of days once you have had a chance to post. Love scallops, love tomatoes.

Scallops with cocktail tomatoes?

I never thought I'd be here again so soon. I am preparing the dough this afternoon for CI's No-Knead Brioche Buns and having mixed the dough, I left it to autolyze. After the requisite time, I went back in the kitchen to do the first of four stretch and folds. That is when I saw the melted butter (1 cup) that I had forgotten to mix with the egg mixture that got mixed into the flour mixture. Hmm......now what, I wondered. I figured what the heck, poured the butter into the bowl, mixed it in as best as i could, plopped the dough on the counter and I kneaded it until the butter looked to be incorporated and the dough no longer had lumps in it. We will carry on with our stretch and folds and see what happens. The moral of the story if that I will never again assume I have used all the ingredients in a recipe without checking to make sure that is indeed the case.

Years ago I had set of two pans very similar to what you linked to. I hated them, they were a b---h to clean. I got rid of them not long after I got them.

Thank you for this blog. I really enjoyed reading about life and food so different from what I am used to.

I don't use a foil sling. The trivet has handles and I lift the trivet with the pan on it by the trivet's handles.

@rotuts and @Smithy Here is the recipe. Nothing fancy but it works for us. Instant Pot Lasagna Pie Note: all ingredients are raw. I used a 7" springform pan 6 Dry flat (no curly edges) lasagna noodles (regular, not oven ready) 500 ml pasta sauce (reduce first to thicken it a bit) 150 gm Ricotta cheese 1 t dried basil Salt and pepper 1 small egg 1/2 cup grated parmessan cheese plus a bit more for the topping 150 gm mozzerella 2 Italian sausage (300 gm.) IMPORTANT: SPRAY A 7" SPRINGFORM PAN. Mix ricotta, basil, parmesan, egg together along with some salt and pepper. Soak noodles in boiling water to make them easier to cut to fit. Put a couple of spoonfuls of sauce in bottom of pan. Cover with 1 layer of noodles. Cover with: 1/2 of ricotta mixture, half the sausage sprinkle with some mozz put sauce over that. Repeat Add top layer of noodles, add sauce and sprinkle with mozz cheese then some parm. Cover with greased aluminum foil. Place on trivet in IP with 1.5 cups water. Cook 20 mins on manual HP, then natural release for 20 minutes. Let sit 10 mins before removing sides of pan and serving. 4 layers sauce 3 layers mozz 2 layers ricotta 1 layer parm Calories:1969

@rotuts I used a 7 inch springtime pan. High pressure 20 minutes, NPR 20 minutes, removed from IP, put under the broiler to brown the top, let sit 10 minutes, serve. I found out the hard way that even using a non-stick pan, it Is still wise to spray with Pam first.

I bought this and have briefly flipped through it. It has a lot of recipes that interest me so thank you for the recommendation.

Scary.

I don't know what possessed me on this, our fourth day of summer, to develop a craving for lasagna, a dish we here in the great white north normally associate with colder weather. Or at least this household does. So I made IP lasagna, but broiled the cheese topping so it wouldn't look quite as anemic.

I'm already looking at the reviews of those books. Besides Plenty, does anyone have any of these books?

Mary is the person I have been emailing as well. Is she saying then that with the App you can control the temperature of the contents?

Yes! Tortilla pies for one!

Nice haul. What are you planning to do with the small tortillas? I bought some a while back because I thought they were kinda cute but when I got home with them I realized I had not a clue as to what to do with them

I just finished making this and gave John a sample portion with some bacon on top. He thought it was great. We'll have it for lunch tomorrow. Thank you for the recipe, it's really good.

I will never again rub my eyes after cutting up a hot pepper. Actually, it wasn't even very hot as it was a poblano but my left eye is not very happy right now.

There used to be a plastic wrap that had a "slider" cutting mechanism that you used to cut the wrap instead of having to tear it off. It worked really well but whoever it was that used to manufacture it no longer does. The name escapes me but I was very disappointed when it went off the market.

@blue_dolphin Fascinating, thank you.

Incredible! So very, very different from what we have here. Thank you.

More info from the Tsst Team: The temperature range is from 80F to 400F. Using the App, you can set it to whatever you like within that range. At this time, you cannot add your own recipes to the App. I'm with @rotuts. I would love an induction burner that I can set to whatever temperature I want with a reasonable degree of accuracy. I don't care about cooking from the App. Please, just let me be able to deep fry potatoes outside, and maybe a few other things.

I heard back from them and this is their response: "Thanks for reaching out! I'd be happy to address your questions about the One Top. First, we do not have an estimated launch date for the Android app, but it's coming soon! Be sure to check back on our website for updates. Without the app, you can manually adjust the temperature with the presets provided on the One Top. We are currently working on defining the exact temperature assigned to each increment for the presets. Lastly, the temperature settings can be manually adjusted via the app! This gives you the freedom to manually set time and temperature to cook your own recipes. I hope that helps answer your questions. Please let me know if I can be of any further help!" I have to say I'm impressed with how quickly they got back to me.

That's what I do except I lay mine on a cutting board, cut off the four sides then go back and scrape the rest off. A bit goes flying when you cut the rest off but the corn from the initial four cuts stays on the cutting board and very little escapes.