ElsieD

I like Jack Bishop. Does he have a vested interest in ATK?

I have a serrated one of these made by Messermeister which I love. I have another with a straight blade made by Oxo which I love not so much. I suspect either of these are readily available in the States.

Couple of pints of Scotch Bonnet hot sauce. Used my ThermoMix on the balcony to keep the fumes out of the house.

The recall I was referring to was for Mr. Christie, not Oreos. I should have been clearer.

It is interesting that there has been a recall notice in Canada. I'm a news junkie and haven't read a thing about this, so thank you.

We are grateful for small mercies.

What a coincidence! I made some of this today as well. Anna and I must have scaled down the recipe by the same amount.

@Dejah What is No Pasta MacNCheese?

@rotuts you taste neither. It is important to note that the formula is by weight, not dry measure.

The label on the curry powder reads "Nene's Choice, La Vie en Spice, Thai Green Curry. The ingredient list says " spices, dehydrated vegetables (onion, garlic), salt, sugar, vinegar powder, citric acid, lime oil". It also says "An innovative blend of curry and spices." The listed sodium content is zero which is odd as salt is listed as an ingredient. It smells like Thai green curry paste, the stuff you buy from Thai Kitchen. I only ever bought the one prime rib. My freezer is jammed full and sadly, I had no more room. I don't think we are going to see that price again for quite some time.

Thanks for this post. I went to Home Sense today and picked some up as well and this is what I got. The one in the middle is Thai green curry powder.

Can this be made as, say, a single jar of mustard? My husband would like this.

@Mike FormanI don't quite know how to answer this. For our tastes, 134F was perfect, and I would call it medium rare. Others may disagree. Depends on your definition of medium rare, I guess. I can say it was juicy, tender, and red all the way through, but not wobbly bloody.

I have cooked eye of round for 24 hours at 134F. It was tender, and very tasty. I used it for sandwiches.

@liamsaunt Thank you for the link, I have saved it. That recipe is exactly the type I was looking for. Also, I did not know about this Web site and I'm enjoying looking through it. So, thank you.

I spent some time yesterday trying to find a recipe for pineapple rice and couldn't fine one so settled on coconut rice. Any chance you would share the recipe?

So here we are, I'm assuming I cooked it long enough. It is about half the original volume. It is thick enough that when I put a blob on a plate and draw a line through it, it stays put. I'll let it cool and put it in small 1/2 cup mason jars and freeze them. It is so good that I am going to turn the bowl of applesauce on the right in the above picture into apple butter too. I can't believe how good this is. Now to clean the stove....and the back splash. ...and the floor....

Sorry. Seems I can't read.

Maybe they are 13 appetizer portions?

That's interesting. I keep a list of stuff I buy at Trader Joe's and note on it the prices we paid and any comments on what we have tried. We only get to shop there a couple of times a year so it is a handy reminder. I bought Mandarin Orange Chicken there last May and paid $4.99. Looks like they must have been sellington a smaller package. The store we go to is in Syracuse, NY.

@Shelby Here are two pictures of where i'm currently at. I hope the close up gives you an idea of the texture. I did read somewhere that it reduces to about 1/8 of what you started out with but I'm having a hard time believing that. I don't think the texture is ready yet for toast as I think it would make it soggy. My husband just tasted it and said it's way better than applesauce so we have one convert so far.

We tried this and found that you needed both packs for two people.

So I decided to dive right in and do a test batch using 4 cups of applesauce to which I added 1 1/2 cups sugar, 2 t apple pie spice and 2 T apple cider vinegar. It has been on a very slow simmer for 1 and a half hours. It is getting thicker but I have no idea how thick it is supposed to get. It tastes really good, though I think it might need a bit more of the vinegar. Can anyone tell me how thick it is supposed to be?

Thank you for posting this, I am going to try it. I made applesauce yesterday, which is to say I cooked the apples without sugar or any other additives. I did not weight the apples but I'm sure it was way more than 5 pounds. My IP is full to about 2 inches from the top. Do you have any idea how much applesauce you get from 5 pounds of apples? When I cooked the apples yesterday I had three full pots to which I added maybe 1/4 cup water and I cooked it under high pressure for 4 minutes with manual release. I put them through a food mill then a sieve to get rid of whatever the food mill didn't.

I 'm pretty sure mine weren't Arkansas Black apples but if you could forward your recipe or post it here, I'd love to give it a try. After all, Shelby thinks I would really like it, and if not, my sister does so I can always pass it along.