ElsieD

Alas, both recipes make much more than I could possibly eat. Plus, I no longer have my canning equipment. But thank you for posting.

A couple of weeks ago we went to a restaurant where we had a dish the chef called Smoor Daging, an Indonesian dish. We really liked it and he was nice enough to email me the recipe. I cooked it up tonight and I'm embarrassed to say we almost set an eating speed record, it was that good. Appearance wise some greenery would have been in order but the side salad lived up the plate a bit.

Tonight we had roast beef, and I'm not sure what cut it was, but it looked and ate like a strip loin. It had not been labeled before it went into the freezer. In any event, I cooked it sous vide for a couple of hours, sprinkled it with Okanagancook's Magic Browning Powder and seared it. That powder is amazing. We had the beef with roasted parmesan potatoes, carrots, corn and a bit of gravy.

Last night we had pork tenderloin with a cider sauce (Epicurious) two-potato gratin (Bon Appetit) and a salad. That salad crops up a lot. There isn't much to it, just tomatoes, cucumbers and carrots which is marinated in nothing but seasoned rice vinegar, but we really like it. The night before we had chicken satay risotto. No picture because, as you can imagine, it looked like an unappetizing blob although it was tasty enough.

I had totally forgotten about this relish, which is strange as I used to love the stuff. Thanks for the memory - off to find the recipe!

Some of the main things I use it for are beets, potatoes, yogurt, lamb shanks, lasagna and baby back spare ribs. I have also used it to bake cheesecake. I use it a lot, which is more than I can say for some of my other small appliances.

I freeze braised red cabbage in dinner sized portions all the time and it works very well.

I have two bookcases full of cookbooks. I have also culled them heavily at least twice. I would guess I have donated somewhere around 400 cookbooks to the Salvation Army Thrift Store. Well, guess what? The bookcases are full again, the latest purchase, 300 Best Taco Recipes having arrived last week. I have a handful of cookbooks I would never get rid of, one is the first cook I ever owned, given to me by my parents for my 22nd birthday and another is Great Dinners From Life. A couple of other oldies in there as well. I do not miss the ones I got rid of (I transcribed some keeper recip (es) and I enjoy my new books. What I like to cook has changed a great deal since I first pick up a pot and that is reflected in the cookbooks I currently own. I think cookbook collections evolve and while I go on-line a lot to look for recipes, I get considerably more joy from thumbing through a hard copy cookbook. I'd bet that you too will soon be building up a new collection.

Would you be willing to share your recipe for tonkatsu sauce?

Tere, I wonder if you could use it for pancakes? I do that with the whey from my yogurt and it makes really, really, good pancakes.

My package is the one @huiray pictured. It was also medium hot which is not hot at all. I had done some googling and as a result, added about 1 T each of ketchup and Katsu sauce and some ginger and garlic to the caramelized onions. I also grated 1/2 an apple into it. By the way, my adjustments were made ro a recipe scaled down for two people.

I think you are on the wrong forum.

Tonight we had Japanese pork curry over rice. I have never made this before and if fact, only heard about it recently. Never know there was such a thing. Given that I was in the privacy of my own home, I licked the plate clean. This was some good.

Bless you. That is one stressful job.

Make that two.

I have to ask - what do you do in your spare time when you are not creating these amazing dishes? They are amazing.

Sirloin tip roast sv'd at 132, browned in a cast iron skillet after getting a thin coating of the amazing browning powder from Okanagancook. I made a fresh batch of the powder by weight. Good thing, too, as the dextrose is much lighter than the baking soda. We had .mixed roasted vegetables and mashed sweet potatoes with this. Husband asked if I wanted Yorkies, and I said no. Sure wish I had said yes when we started to eat.

Just so. I had forgotten about the little buggers.

Anna N, if you would like to make a motion to that effect, i'll second it. Perhaps we could add lima beans to that list?

Last night we finished off the other half of the harissa rubbed chicken which we had with salad, carrots and duck roasted potatoes.

Curry-crusted shrimp with coconut noodles, recipe from Fine Cooking.

Anyone ever make donuts using the bread setting?

When we get down to southern Ontario in peach season I eat as many as I can get my hands on. We have a farmer's market that started 10 years ago and a fruit farmer from Beamsville comes up with peaches, cherries, plums, etc. The first year was fabulous, nice ripe peaches. Then he realized he could sell ones that looked ripe but weren't and could be transported with much less waste due to bruising, etc. And people would still buy them. And that was the last of the ripe, juicy, delicious peaches, and I no longer buy them. At least, not in this city.

Thanks to Terry who posted his method of making yogurt on the hippressurecooking forum, I made the best yogurt I have ever made. As you can see from the picture, the spoon stands right up. I drained exactly 6 ounces of whey from it but there really is no need to. I just happen to like it super thick. You use 1 1/4 cup NON instant dry milk powder which you mix thoroughly with 4 cups water. After this mixture has been heated and cooled to 115F, mix 1/3 cup greek yogurt with some of the milk and then pour it all back into the IP and proceed as normal. Incredible stuff. I may never again make it any other way.

I would give my eye teeth for a ripe peach. Even when the Ontario peaches are ripe, they never seem to make it to where I live. Grumble, grumble.