ElsieD

Norm, what was it stuffed with other than tomatoes?

Did you have any trouble peeling the bacon slices off each other? No one else seems to have mentioned it so I am wondering why I am the only one who seemingly had this problem, although I'm guessing not draining the fat immediately after taking it out of the water bath may have contributed to the problem.

This may be a dumb question but did you snip a corner of the package and drain the fat immediately upon taking the bacon from the bath? I did not have good results with this method but it might be worth doing again for that liquid (and fat).

I wish.

I made some dulce de leche today using both IPs. In one went two pint jars, in another 1 pint jar. They both went for 35 minutes, 15 minutes NPR. What was interesting was the result. The one that was by itself was a whole lot darker and therefore thicker than the one that had the two jars in it. I mixed the three of them together and got a lovely result. But, why would they be different? My limited knowledge of the IP tells me that quantity should not affect the result.

I'm curious to know if any Canadians besides me bought The Baker in Me by Daphne Rabinovitch? I've only had a cursory look at it but it looks to have some good recipes.

I tried this following the instructions per Serious Eats. I left it in it's original packaging and stuck it in the fridge. Several days later I went to cook it up, opened the package and was rewarded with bacon strips literally glued to each other with bacon fat. When I tried to separate the bacon slices with my greasy little fingers the slices fell apart. I was not impressed. The answer may be as mentioned by Kayb above and that is to clip a corner and drain the fat off before putting it in the fridge/freezer.

I have been grousing forever about the lack of a good deep fry thermometer so Santa gave me one. Included was a pocket IR one. Also, two OXO ladles to replace my two dollar store ones, and that little knife. That little knife is made in France and has such a finely serated edge that you can't see the serations. I did some ham trimming today using it and it was like cutting into soft butter.

I dunno but I remember as a very small child living in Holland that we would decorate our Christmas tree with cookies. I don't remember much about it, but they were always round.

I do this as well but once I have it set to say, low, I can't change it to normal or high without shutting the machine off and then setting it to the new setting that I want.

What is PNW?

I got this recipe from The Washington Post. It came from Dorie Greenspan and is called Quick-Cook Honey Mustard Pork. I roasted potatoes and carrots in duck fat to go with it but my timing was a bit off so they were a bit overcooked. The pork was good, though.

And then there is the potato that exploded in the microwave. You know, where you forget to prick the potato and.....who knew that a potato had so many tiny, tiny particles? Not that I would know anything about that, of course.

Thank you. I cook these things every now and again for deviled eggs and have made note of how to cook them in the IP. ONE other question - how easy were they to peel?

@kayb how did you cook the quail eggs?

@Anna N That looks really good.

How do you cook your bok choy? I really like the taste of it but the leaf part always comes our slimy so I have given up on cooking it.

@sartoric here you go: http://www.epicurious.com/recipes/food/views/mango-salsa-4208

I assume by bony end of the drumstick you are referring to the foot end, not the thigh end? So you just whack that end off?

Mango salsa. Love mango salsa with fish.

I haven't made anything particularly interesting lately but tonight we had mushroom risotto with seared scallops which was pretty good. The risotto was cooked in the Instant Pot.

I need to get out more.

Chicken knuckles?

So what is the pictured dish called chicken katsu?

It 's two posts up from yours.