ElsieD

Huiray, well said, on all counts. We too thought the judges had had a few too many. They acted like little kids in a sandbox except the kids would have acted with more decorum.

If you do end up getting a service call, let me know what happens as mine takes forever to warm up as well so it would be nice to know if that is a typical time for that over to pre-heat.

As mentioned, I have the GE Profile wall oven. My bottom element is covered. Page 24 of the owner's manual says, after telling you to remove the door, to "press down and pull out the removable oven floor".

Yes, it sounded a bit odd to me to. But what was appealing was the fact that everything went into the pot uncooked. I only had to sauté the onion and garlic then everything else went into the pot. Cooked on high presure for four minutes and a couple of minutes on sauté after that to finish cooking the pasta. Ingredients were onions, garlic, tomatoes, taco seasoning, enchilada sauce, raw cubed chicken breast, water and pasta. After it was cooked it was put into a square 8" baking dish and topped with 8 oz. grated Cotija and stuck under the broiler for a couple of minutes. Optional toppings were green olives (wasn't sure about those but they worked), fresh tomatoes, cilantro and green onions. As weird as this sort of was, yes, I would make this again.

Made a recipe from the pressurecookingtoday site for Chicken Enchilada Pasta. I wanted a one pot dinner and this looked to fill the bill. It was surprisingly good. One thing I found a little odd was that it called for green olives, and I thought about leaving them out but in the end I didn't.

I have the GE Profile wall oven which we inherited when we moved in. The first time I used it I was surprised at how long it took to heat up. Since then, I just turn it on when I start preparing something. So, not knowing how long it actually takes, I decided to find out. I just preheated it to 350 and it took 19 minutes. While it takes a long time to preheat, it is very accurate. I mostly use my Breville Smart Oven unless I am doing something that is bigger than it can handle, and only then do I use the GE.

Darienne, I don't have a Pullman pan. I purchased my USA pans at Golda's Kitchen in Mississauga. They are not far off the 401. I checked their Web site and they have the Pullman pans. While they have a store, they also do mail orders. Hope this helps.

I have a couple of their baking pans, the hamburger bun pan, the hit dog bun pan and a couple of their muffin pans. I need to buy a bundt pan as well and I would not buy any other brand. One of the things I really like about them is that they do not warp.

Kenji Alt recently devoted his The Food Lab column on Serious Eats to the making of an Egg Mcmuffin à la McDonalds. I decided to try it today and I have to say it was pretty good. I followed his method exactly and ended up with an egg with a yolk that was still a bit soft and a very tender white. The only negative was that havingl pan toasted the muffin itself (both sides, a slight deviation because that is how I like it), the crusty bits softened up when it was wrapped in foil to melt the cheese.

A couple of places here were advertising them for as low as $2.50. Chances are, by the time I get there, they will all be gone.

I just had a look at the recipe and it looks delicious. I wonder how it could be adapted to use steel cut oats? I hope you will post how you liked it.

Mgaretz, that looks delicious. How much did the roast weigh?

While I store mine in a pantry, I don't find it to be all that bulky, if that makes any sense. However, I don't use it as much as I thought I would. Part of the reason for that, I suspect, is because I am not very proficient using it. If you should get one, I would highly recommend taking whatever courses are available to you so as to get the maximum value out of it. It does a great job on what I do use it for, particularly risotto.

His and her bowls of Fish Khao Soi:

I made yogurt yesterday and used ASTRO plain yogurt as a starter. According to the label it contains "skim milk, cream, active bacteria cultures". That's it. I let it drain for about an hour and have a very thick, luscious yogurt.

Given that these were to be shipped in December, I wrote to ask them where it was. That, by the way, was the fourth time I wrote. They did not bother to respond the first three times. They wrote that "due to regulatory restrictions recently put into place" they cannot ship to Canada. I have no idea what these rstrictions are. In any event, I have the option of either a refund, or having it shipped to an American address. I am not impressed with how they handled the "notification" of this (am I the only Canadian who ordered one of these?) and am seriously thinking of asking for a refund.

I am grateful for all that I received this year, but these two items made me smile the most. The butter that my niece bought for me and brought from Syracuse, NY and the second is the Christmas decoration my brother in law gave me, which is a "likeness" of a cat we adopted in the fall. Love the people and the gifts.

Samoa cheesecake. I'll find out later tonight what it tastes like.

That's good to know about the red pepper flakes as while I use them quite often, I haven't used them in my IP yet. Always nice to get a "head's up". And, I like the picture of your cat!

I'm still trying to get my IP poached eggs the way I want them. We were recently out for breakfast to one of our favourite places and the owner/chef uses jumbo, double yolk eggs. On the way out the door he gave us a dozen and I have used up my other eggs and am ready to start using these. My question is, do I need to adjust the cooking time for these larger eggs? This is the size of them shown in both ounces and grams. Many thanks.

What does the sauce consist of? Looks good!

I'll be VERY interested in hearing about the Heuvos Rancheros.

Did you get the same "ovht" message that I did? I'm still hoping someone is able to shed some light on what caused my little problem.

I made butter chicken the other day and while the pot was coming up to pressure, the message "Ovht" was displayed. I checked the manual then checked to see if anything was sticking to the pot. The sauce was sticking a bit so I loosened it and tried again. It was set for 7 minutes, poultry. Same message. This time there was food stuck to the bottom, although not badly. Both times the pot shut off. When I opened the lid the contents were happily burbling away. Has anyone else gotten this same message? I read that when making oatmeal in the IP milk dairy milk is not recommended as it can cause sticking. Is the same true for coconut milk? The coconut milk I used was "Real Thai" which has coconut extract of 85%, which is a lot higher than most. The dish was really good so I would want to make it again. To avoid this happening again, should I use a coconut milk with a lower coconut extract %? The recipe I used was "Pressure Cooker Butter Chicken" from the Pressure Cooker Convert site. I tried to copy the link to it here but all I was ever able to copy was half of it.

I'm with Thanks for the Crepes. I used to get sandwiches from a place that used to put pickled turnip on them. Loved the stuff.