ElsieD

And check the ingredient list.

Hmm. ...I just checked my peanut oil which I also buy at an Asian grocer (T & T). It is a Lion and Globe brand, from Hong Kong and is 100% peanut oil. It smells like peanuts. When we bought it, there was an identical looking container which I almost bought by mistake until I looked at the label. It contained a blend of peanut oil and if memory serves, canola oil.

Steak with horseradish cream, Swiss chard and sweet potatoes.

Kayb, I have made corned beef using the Rhulman recipe and it works like a charm. I am going to buy a chuck, (thanks, Sartoric!) and attempt to corn that, also using Rhulman's recipe. Sartoric, I am in Canada and Costco where I am does not sell flap nor brisket. Tonight we had this: rice on the bottom, mango, red pepper, red onion, cilantro salad on top and the lot topped with chicken tenders. I think the salad part would have been better with less mango and the addition of some cucumber.

Dinner tonight was panko breaded fish, Shelby's fries and pan roasted bok choy. The "relish" with the fish is TJ's Ginger and Mango Chutney. I love that stuff. I am almost out if it. I think I'm going to cry.

I left meat on the bone. I cooked it for 45 minutes, NR for 15. It wasn't as tender as I had hoped for so cooked it for another 10, with another 15 NR. It was okay but not nearly as tender as I had hoped. The best part about this was the sauce. We really liked it and I would make it again perhaps with pork. I much prefer my beef short ribs cooked sous vide to medium rare as think I get a more tender product. Anyway, here's for you, rotuts, a picture of the meal. We had it with a Spicy Stir Fried Cabbage dish courtesy of the NY Times and yam noodes.

I was wondering what the other 1/4 of a person got.

Thank you. It would appear that in Canada the bavette is flap, and if it is, it is a cut I can't recall ever seeing in a grocery store. Maybe a fellow Canadian can confirm this? I think I might try this with chuck. Wouldn't a top round be too lean, or am I missing something here?

What other cuts have you used to make corned beef?

Yes, I am cooking them in the Instant Pot. What inner membrane? I'm not planning on curing them up. Or am I missing something here?

I am planning on making a Cook's Illustrated recipe for dinner tonight called Pressure Cooker Asian Style Boneless Beef Short Ribs. It calls for 3/4 cup liquid (hoisin, soy and dry sherry) and the aforementioned boneless ribs. My ribs are bone-in. For bone-in ribs, they say to add 3/4 cup water and to cook at high pressure for 90 minutes, with a NR for 15. Does 90 minutes sound right? I looked in the four PC cookbooks I have and the time for bone-in ribs varied from 20 minutes to 45 which makes the 90 minutes seem awfully long. Now, I know I can cook them for 45 and if not done, cook them some more but I would prefer not to be in a position where the rest of the food is done and then finding out the ribs need another block of time. I also know I can go through this thread to see if other posers have addressed this, but I don't have time right now to read 19 pages plus all of part 1. Any help is appreciated. Thank you.

Yes, they did call them prawns. Years ago AWW also put out cookbooks in a magazine type format that were devoted to specific cuisines/topics. I had a bunch of them, including one on Vietnam. I no longer have them, but I wish I did, particularly the cuisine specific ones. I bought them more out of curiosity than to actually cook from, as those cuisines had yet to hit the mainstream where I live. Different story now, and I'd love to get my hands on them again.

Tonight's dinner - Chicken, Shrimp and Mango Salad from the Australian Women's Weekly.

I am going to make this and bought what I needed today. One question - is 15 to 20 gm the total of the two zests or each? I'm guessing it is the total but I'd like that confirmed. Thanks!

Blue Dolphin, I almost choked on my tea just now reading your post above. We watched Top Chef last night and when I saw the clip from the Las Vegas episode I said to my husband, why is Padma wearing just a slip? Looks like I'm not the only one wondering about her wardrobe choice. Or lack thereof.

Tonight I made a recipe that I got from the NY Times Called "Mario Batali's Spicy Shrimp Sauté". I made one change to the recipe in that I decreased the fish sauce by half. It was very good.

I used to have a bunch of their books and I did some cross checking and found a lot of repetition. Once i discovered that, and the fact that nowhere did they ever mention that a number of the recipes could be found in their other books, I became very disillusioned with them and stopped buying anything from them. Having a financial background, the word that comes to mind is "churning".

Toliver, will each package feed two people?

I wonder if natural food stores might carry it? Also, north of 49 would be able to tell you if any retail places sell their stuff. They had samples at the farmer's market and I preferred the blended syrup. Can't remember why.

Darienne, I was in Cochrane a couple of summers ago and a farmer's market was going on. I bought some maple-birch syrup although they also had pure birch syrup. Go here northof49birch.ca. You can order from them.

So here is our dinner - doesn't look like much but it sure was tasty! Baby back ribs and Shelby's fries.

Thank you. By the time I read this, I had already plunked a sweet potato in the oil so I decided to keep going with it. As stated, they do not crisp up. My husband did some googling and found someone who claimed to have made crispy sweet potato fries. The site was familystylefood.com. She cut the spuds up into 1/2" planks, and put them into room temperature oil. She turned the heat on high and once the oil started bubbling "vigorously" she set a timer for 15 minutes, keeping the oil to between 275 and 300. She then cooked them for another 5 to 10 minutes. I am skeptical but I do have another sweet potato so I may try this tomorrow just for a laugh. Meanwhile, off to make regular fries à la Shelby to go with our back ribs for supper.

I made french fries à la Shelby for supper and they were delicious. Since I wasn't sure of the temperature settings, they took a little longer, about 60 minutes vs. the expected 45. They were nice and crunchy and best of all, they weren't greasy. I never did like the double fry method as I always seemed to end up smelling like a grease pot, as did the entire kitchen. So, thanks, Shelby! We'll be having them again. By the way, has anyone tried this using sweet potatoes? We love sweet potato fries.

Cheesy polenta, collard greens and steak with pan fried shallots. Two good ones in a row.

I love ginger cookies. I went to the Style at Home website and they have a number of different recipes. Which one did you use?