ElsieD

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.

We moved from a house with an induction range that I loved. It was an Electrolux. The stove I had before that was a Jenn-Aire dual fuel, and I hated it. When we moved into our condo it had a GE Profile radiant cooktop. I very quickly replaced it with a Thermador induction cooktop which I love. I would never have anything but an induction cooktop again.

The only sodium anything I have other that salt is sodium alginate which I am guessing won't work. I usually use Imperial cheese, a processed sharp cheese in my mac and cheese so I will use that instead of cheddar and use milk instead of the evaporated milk. Come to think of it, I should be able to use my regular recipe following (more or less) the recipe Shelby linked to.

Since I was on a bit of a roll, I decided to make applesauce today. We had a family reunion on Saturday and my BIL brought me some apples. These are from the wild trees on their property and the apples are a mix, the only identifiable ones were a few small delicious. The others are very red with an almost pink flesh, and very tasty. The picture of the apples below are the remaining apples to be cooked as I had already filled up the IP with a batch. I took out the blossom end, quartered them and cooked them up, skins, pips and all. I put them through a sieve when they were cooked and am using the slow cooker function to thicken it a bit. A part of me wants to make a small batch of apple butter but I am waffling because as much as I love applesauce and apple desserts, i'm not sure if I would like apple buter.

OMG!!! Say it ain't so!

I started processing squash a week or so ago and finally finished the job yesterday. I did them all in the Instant Pot.

I want to make some mac and cheese. All the recipes I have seen call for evaporated milk. How crucial is evaporated milk?

My mom used to make this. She also made what we called stamppot with kale long, long before it became the trendy vegetable it now is, and also a version with sauerkraut. She always served hers with smoked sausage. When I saw your plate I wanted to dive right in.

Please post how you like the magazine.

Safe travels.

And the sauce recipe? That looks terrific.

Thank you!