ElsieD

@Soupcon. Nice loaf you've got there!

@Duvel. Is the chicken really crispy like Korean chicken?

I'm not David but I did make his delicious squares. I cut it in 9 pieces but that was too big, although we did manage to eat them. I think 12 would be good.

My replacement Instant Pot base arrived today. I'm very happy with the service I received.

Nope, not at all. I was more concerned that I was annoying you with my questions.

Whenever we have mushroom risotto, we usually have some left and I like to make arancini.

Thanks, @scubadoo97. So what kind of pickles do they use? Sweet or dills? Thanks again. Last question, promise.

@Tri2Cook. Egads!!! Snow? Where in Ontario are you? Your dish sounds delicious.

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.