ElsieD

Thank you, Shelby. Not knowing the first thing about hunting, I found this very interesting. I was especially happy to see all the parts being used.

Me too.

Well, isn't that jolly! We had taped it and watched it tonight. Just as they were about to announce the winner of the elimination round, the tape ran out. Grrrrr.!

Bump for 2016

Pardon my ignorance but what, if anything, do you do with the hide?

My husband is on our condo board and they have a formal meeting once a month. I always bake something for him to take and decided to post what I made. There are 5 board members plus 2 people from our management company, so it is not a big meeting. Today they got chocolate chip cookies and dulce de leche cheesecake tartlets.

What are bierocks? Sleep tight!

Thank you. I've made a note to try 6 minutes next time rather than the nine I was planning on. Where is your recipe from?

@Mmmpomps I made your cabbage/sausage/perogie dinner tonight. I used Savoy cabbage because that's what I had, but I think regular cabbage would retain more texture. I added fresh thyme and nutmeg to the cabbage. I used smoked pork sausage that I get at The Dutch Store because I grew up on that and love it. I used two trivets, one on top of the other so the perogies would fit. When it was finished, I decided to brown the sausage and perogies in a frying pan and finished the cabbage in the IP. Served with sour cream for the perogies and TJ's Dijon for the sauage. This was a very tasty dish and we'll be having it again so thank you for your post.

How long did you cook your risotto for? It looks delicious.

I use springform.

First time making risotto in the IP. This is a curried shrimp one which got made up on the fly because I wasn't sure about what I was doing. Every recipe I looked at seemed to have different cooking times. In the end I went with 10 minutes which I think should be no more than 9 with quick release. I then turned it to normal sauté and added the shrimp and the peas. We were happy with the result. That is my plate in the picture. Hubby's plate had more food on it.

I just made the jalapeno cheese bread from Anna_N's link. I used Red Leicester cheddar, 1 large jalapeño and reduced the sugar to 1 tablespoon. I haven't had any yet, but John scarfed two pieces before the loaf had cooled down. He pronounced it very good but said it could use a bit more salt.

I have used the Costco ones and find them to be okay. Not great, but not bad either. Every now and again I order from Beanilla; I really like the quality of their products.

I ended up cancelling the IP from Amazon.com and got the one from Amazon.ca instead. Only cost me a few bucks more plus it is the same size as the one I already have so all the extras fit both pots.

Oh dear God that looks good. If I was closer, I'd be right over!

I used to look through them until I realized there really weren't that many "specials" in them. A lot of it is just pictures of what they sell at their regular prices. I use an app called Flipp and when I want to know the price of say, butter, I do a search on Flippi and it will tell me who is selling what kind of butter at what price. I do look at the front page as that is where their main specials seem to be and sometime the occasional look-see through one but that's about it. We have three stores here, Loblaws, Independent and Superstore which is owned by Loblaws and they put out nearly identical flyers every week, right down to the cabbage on page 2 and the cod (previously frozen) on page 7.

@rarerollingobject you don't by chance have a recipe for bul ssamgyeopsal do you? And what is the butter powder you referred to up thread?

Just bought a second Instant Pot on Amazon.Com for $49.00 U.S.

@Darienne That's odd. I checked both Amazons and the overall ratings were good.

Check out the OXO scales. You can get them with a pull-out display and tare function. I have one and really like it.

Thank you. It has been very interesting to see the food culture of what is, to me, the other side of the world.

Interesting that you bought it at Costco. I looked yesterday and they didn't have it.

Beautiful looking food. Now here comes what to some people might be a dumb question and I ask because I have never heard of it: Is butter powder what I think it is, that is, butter with all the liquid removed?

@kayb Before my extra additions, the mixture was a cross between a pancake batter and a crepe batter. Afterwards, I could get it on a spoon but any excess fell off back into the bowl and when I was putting them in the pan, little blobs would fall into the oil. Nothing shapeable about this mixture. I dislike deep frying so I really have to want something to do it. Thank you for your post. Elsie