ElsieD

Does a traditional Cuban sandwich have mortadella in it? I haven't seen that mentioned elsewhere. Also, I have seen recipes for these sandwiches call for dill pickles, others for a sweet sandwich type pickle. Which is considered authentic?

@scubadoo97. How as that sandwich and how do they make it? Inquiring minds would like to know.

http://www.epicurious.com/recipes/food/views/baked-halibut-with-orzo-spinach-and-cherry-tomatoes-232872 This is one I have made many times. Easy, fast and delicious.

I can't remember where I got the recipe from and googling this morning didn't turn up the source either. I found a passing reference that suggested non-instant made a thicker yogurt but I strain mine anyway so that likely isn't an issue. I would make make a batch for comparison purposes using instant skim milk powder but I have non-instant galore from when it was on sale for half price. Anyway, per @kayb the instant works and is probably easier to find.

I use non-instant skim milk powder which I bought at Bulk Barn. I got the recipe from the Internet somewhere and it very specifically said to use non-instant. @kayb is that what you use?

Yes, I forgot to add that the pot is a lot easier to clean.

@kayb. I put 1 quart worth of reconstituted dry milk and 1/3 cup Greek yogurt in my IP before bed and set it on the yogurt setting for 9 hours, which is what I usually do. This morning I let it drain for a couple of hours and measured 1 1/2 cups whey which is what I usually get. I whisked the yogurt to smooth it out and stuck it in the fridge. When I got home this afternoon I checked it and I have wonderful yogurt. No more preheating the milk for me!

@kayb I see there have been no responses to your question and since I have a ton of dry milk which I bought on sale for half price, I'll try it overnight and see what happens. Check back tomorrow.

@ShelbyI tried this tonight and keeping in mind what you said, I gave it 5 minutes on high. It was cooked through but tender crisp, perhaps a bit too crisp in a couple of spots. Let us know what 6 minutes gives you. I have a feeling that 6 minutes is the magic number.

I ordered it and all that showed up was the intro and the index. That's it. I reversed the purchase. I have not had that happen with kindle editions of other books.

What were the issues with Tilda? I just bought a big bag at Walmart of all places.

I don't like big chunks of black pepper. I like ground pepper just fine, and lots of it.

I made the Bacon Scallion Cream Sauce tonight which we had with sous vide chicken. It is outstanding except for one thing and that is not the recipes fault. I was going to use canned green peppercorns but decided to make the recipe as written only to find that I still do NOT like cracked black peppercorns in anything, including this sauce. If you like cracked peppercorns in your sauce, you will love this one.

Well done! You get to repeat this post in the leftover sausage topic. Double whammy!

@Anna N. What did you serve this sauce with? I'm thinking of making it to go with some boneless, skinless sous vide chicken breasts. I know this is a departure from the recipe but I'm planning to use canned green peppercorns rather than cracked black pepper.

I've never tried it, so you can give it a shot. My sense is the lemon filling wouldn't hold up well and when defrosted, it might separate or be mushy. @David Ross. Dumb question - can this be frozen? After baking it of course. Thank you.

Nothing would have improved it. It had no texture, it was just one gluey mass. It reminded me of those instant oatmeal packets, where you just add boiling water and presto! it's done. Equally revolting. By the way, I did not use quick cooking oats. I used Bob's Red Mill Old Fashioned Rolled Oats. I love oatmeal, which this did not as much as have a passing resemblance to. I'm happy to take one for the team. Glad to have been of service.

I don't usually quote myself but I did want to give you an update on this and it was easier to refer back to this quote than to explain the problem again. It took about a week to hear back after I wrote to them. When they responded, they asked me to do a test on the IP which I finally got around to doing yesterday. Today they wrote back to say they were shipping me a new base, to keep the lid and inner pot and that I didn't have to return anything. They are sending it FedEx. Pretty good service, I'd say.

@rotuts. They were $3.44 a pound which is inexpensive in these parts. They were also very well trimmed which isn't always the case when they are on sale. I just vacuum packed them in sous vide bags, 2 half breasts per package, averaging 12 to 13 ounces per package.

It has never occurred to me to use my circulator to thaw something. What a great idea!

The other side of this equation might be, "how did my freezer get so full"? I offer this: One of of our grocery stores had a really good price on boneless, skinless chicken breasts, but the last day of this special was today. John went and picked up two packages this morning and each package contained 5 breasts. He asked if I would like some more. I said sure and he said how money? I said 5. He came home with 6 packages, the 5 he thought I wanted and an "extra - just to be on the safe side". He thought 5 meant 5 packages. So that was 30 more chicken breasts in addition to this morning's 10. And here they are - I took the tenders off them and packaged them separately. We have just added 20 packages of chicken breasts and 6 packages of tenders to the freezer.

@Anna N. Mmmmm, that looks good!

An experiment to never, ever be repeated. It's like eating wallpaper glue.

Alrighty, I'm up for this. Just mixed together 1/4 cup old fashioned oats, yogurt, milk, added a rounded quarter cup of frozen berries and maybe a tablespoon of honey. Will report back in the morning. I'm hoping it won't have a gummy texture.

What kind of fruit is in there? In appearance it looks like a cake my mother used to make which was raisin based. She would boil the raisins prior to incorporating them into the batter. I hadn't thought of it in a long time until you posted this.