ElsieD

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

I made these tonight and had a problem with the dough (batter?) It was of a pourable nature which I didn't think was right. I added about another 1/3 cup each of cornmeal and flour and while the batter was still quite wet, I managed to have it hold together long enough to hit the pot. They are very good, but I'm wondering how loose the batter is supposed to be? I have never made these before so have no idea what it should get like. I should add that the extra cornmeal and flour were added to half the recipe.

@Shelby Just take some granulated sugar and run it through your blender or food processor and you will end up with powdered sugar.

How important is it to use white cornmeal as opposed to yellow cornmeal?

Last night's dinner was cooked entirely in the Instant Pot. We had lamb shanks, polenta and beets. A bit of a yellow looking plate. Usually I like a green vegetable with this but we didn't have any at hand so beets it was. I cooked the polenta using the pot-in-pot method advocated by @Anna N and @blue_dolphin. The polenta cooked up nicely, without sticking although next time I will decrease the stock a but as we like it thicker.

Incredible.

We occassionally go for lunch to this little place where the chef/owner is Korean. His specialty is Korean fried chicken (delicious) but he also has several fire chicken dishes. Thanks to you, I now have an inkling of what that is.

Welcome from one Canadian to another!

@Anna N Thanks for this. Love the fact that one recipe has all those variations.

Now hang on just a dang minute. There just HAS to be a bite or two left for me. The Piccadilly is a family style restaurant in Wodstock, ON and when my mother was alive we always went there for lunch and had the liver with bacon and onions. I go there twice a year to visit my parents' grave site and always go to the Piccadilly for liver and onions. They make it really well, and take out those gnarly veiny bits. It is very hard to find liver in restaurants where I live now. There is one place that didn't do a bad job and my sister and I went there last Friday. We had three bites, and gave up. It was so mushy it disintegrated when you cut it plus it had this weird sour taste. Both plates went back. There is nowhere else in this city that I know of to get a nice lunch of liver. Very sad.

I'm hoping you will continue to post from Seoul. I'm loving all the pictures ad descriptions. You do have a way with words!

Why are they bringing back so many of the previous contestants? Are they running short of applicants?

Thank you. I think I have seen the cut but the one we buy is the smoked picnic shoulder. They were recently on sale for 99 cents a pound and I asked John to pick up 2 of them, one to eat right away and one for the freezer. He came back with 6 of the suckers, and now 5 of them are taking up way too much space in my freezer.

I have some in my fridge as I type. Love those things, but then I love all beets.

@Smithy Is your smoked picnic ham what we call smoked picnic shoulder?