ElsieD

Yes. The inner pot ALWAYS needs to have water in it.

I've been testing recipes for them for a long time, although I only do the ones I'm interested in, which means there are long stretches when I don't do any. I still make one of their ecipes to this day for a pork chop. Given my love for the IP I'll likely test everything that comes my way

Cook's Illustrated must be coming out with a "multicooker" cookbook. I received an email today from them asking if I owned one and if I did, would I be willing to test recipes. So I said yes, and yes.

I too see it on both .com and .ca, with slightly different pricing. I am a Prime member of .ca but not . com

So clear Pyrex good, blue Pyrex bad?

Yes, it is $3.16 US$

It is there because I just bought it. Have a look again, it is right on the bottom of the listing.

Is your business looking for more staff?

Amazon.ca has his Elements of Pizza on for $2.99, Kindle version.

@Kerry Beal and @Anna N Thanks for taking me along. As usual, I enjoyed myself. Get home safely.

And thankfully, it was.

@Anna N out of all the yummy looking foods you and Kerry have posted pictures of, nothing makes me green with envy as much as those eggs. I have been looking to buy eggs like that without success. I do occasionally get some from my SIL who has a hobby farm but she is about 1 1/2 hours away, a bit far to go for a dozen eggs.

) Speaking from experience, Mr. ( or Mrs.) Chest Pain isn't going home any time soon either.

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.