ElsieD

As mentioned above, I reached into the freezer and landed on TJ's Chili-Lime Chicken Burgers. We had them tonight topped with a Carrot Cucumber Chili (Serrano) pepper salad. They were served on a Brioche Burger Bun.

Hope it's not catching.

I was told John about this challenge and how we were going to participate. I opened the freezer door, eyes carefully averted, and pulled out TJ's Chili-Line Chicken Burgers. My question :. Does the second ingredient start with C for Chili Or Chicken or B for Burgers?

I'm up for this. I have a stand-up freezer that is crammed and the bottom freezer on my fridge has a tiny bit of room only because yesterday I threw some stuff out that had been in there since I don't know when. This will be fun.

Genius. Thank you. I assume the tops of the bags are folded over to contain the heat?

When you say you don't seal your bags, are you using zip locks and you leave them unzipped? If so, you attach them to the side of the pot with clips or something to hold them in place? And how do you keep them from floating? Pie weights or marbles or some such thing in the bags?

I buy my Parmesan at an Italian grocery and sometimes have them grind it for me. They always put the rind in with the cheese. So I keep this in my freezer, intending to use the rind for something but when I get to the end of the cheese I invariably end up throwing the rind out. I have made a note on my Italian Wedding soup recipe to use it there. why remove the rind the second day? Does it make the soup too cheesy tasting?

I agree. Canned peas are in first place in my book, followed by frozen. I don't much care for fresh ones.

We had rice again tonight and I cooked it as per kayb's instructions. This rice too, was perfect. The beauty of this method is that my timing was way off so I was able to just leave it on the keep warm setting until the rest of the meal preparation was done. So thank you, @Shelby and @kayb . No more crunchy rice for us!

I have the the same model as palo. I just ran it with water in it and it just makes a normal processing sound, no unusual noises when it starts and stops. I tried it on both the pulse and the straight processing.

@Jacksoup. It's beautiful. You will really enjoy it.

I think thick but can't remember for sure.

Tonight I cooked the rice as Shelby suggested. It was perfect. I also want to try kayb's method and will do that next time. I need to try more of the different functions on the IP.

My experience was the same as yours except I did not drain the fat before I stuck it in the fridge, hence I had even more cold fat stuck to the bacon than you did. So why did you and I find the effort not to be worth it while others had great success?

I put the lid on best I can and wrap plastic wrap around the rest of the open part. Works well.

I'd make soup and dumplings. The veg could be added near the end so as not to turn them into mush.

Thank you, rotus, but I have the times to cook stuff from her web site. Unfortunately, it didn't seem to do me much good. If Shelby''s and/or kayb's methods don't work I'll let you know.

@Shelby and @kayb I'll try both your methods and see what happens. I'll post the results. I haven't tried the rice function yet or any of them except manual pressure, yogurt and sauté. Perhaps it's time I did.

Here is a picture of the rice I am talking about. For comparison, that is arborio rice in the middle, the dark one is black rice and the other one is the one I am trying to cook in the IP. It is plain rice that I bought in bulk. I use it when the taste of rice doesn't matter much. I used to cook it in a lidded casserole in the microwave, 5 minutes full power, 20 minutes at 30% power. Anna_N is correct in that jasmine and basmati I don't have a problem with.

Thank you Shelby! Is that pot in a pot?

I have tried three times now to cook plain old rice in the IP. It always comes out too crunchy and too "wet". Basmati and jasmine rice turn out just fine but not the regular plain old North American variety. Any suggestions appreciated. Thanks.

I sometimes get that mottled look on the inside of my pot and also the stainless steel bowl when I use the bowl in a pot method. Bar Keepers Friend removes it.

"I am pretty sure I have mentioned it here before, but I am very much a novice baker and my biscuits are especially terrible. They come out like flat hockey pucks every time. These were the Whole Foods organic version of the Pillsbury biscuits in a can." Well, they sure looked good. Not everything that comes out of a can is bad.

@liamsaunt I'd love to be able to make biscuits like that. What's your secret?

Looking good!