ElsieD

If your pressure cooker is reaching pressure in just a couple of minutes you're either using induction or butane gas - they run really hot and the rules for reaching pressure are different for those heat sources.

Did you cook the oatmeal in the jar with the lid on?

What failed on them?The non-stick coating failed on them. They look perfect but alas, food sticks. And no, I never used them on high heat. We have been in touch with the manufacturer and they have said to return them at our expense and if found to be defective, they will replace them with goods of equal value. We haven't done this yet, and I am not sure we are going to.

We had two of these, made by Henckels. They lasted about a year.

I have made this a few times as well and quite enjoy it. I have sometimes thought of adding dried fruit but so far have stuck with the basic recipe. I think orange flavours would go well and so am wondering if star anise would enhance the flavours? The ground spice, of course.

This I have to try. Sounds delicious.

I grate, put it in a Rubbermaid type container and then freeze. I just scoop out what I need.

Well, now, there's a thought! I just checked and have a whole bottle that I had forgotten about!

Sad news indeed. That was a great little spot in a very pretty town.

Are the "Mighty Wings" mighty in size or are they just the normal puny little things?

Me too. Come on back, ScoopKW!

Thanks, I will try the hoisin. I will PM you when I do as I don't want to hijack this thread.

I'm curious. Is Koon Chun considered superior to Lee Kum Kee?

A little more sugar helped quite a bit. It's so easy and tasty ... So is that all you did? Did you add any alcohol? Strain out the seeds? How much sugar do you now use? I'd like to try this. I bumped the sugar up to 5 Tbs, stirred a little more often. I didn't add any alcohol, but I will try that as soon as I get some - thinking of kirsch. Didn't strain because I wanted some chunks of fruit in the dessert, so I decided to live with the seeds until I can find a good way to get the result I want. As for the sugar, you really need to taste the result as different fruits are going to have different levels of sweetness. Although I used five Tbs of sugar, six may be fine for some people. I was thinking a little hit of lemon juice might be nice, but I've not tried that yet. I received a gift of some vanilla beans, and the next time I try this I may add beans rather than vanilla extract. Thanks, Shel_B. I will try this out.

A little more sugar helped quite a bit. It's so easy and tasty ... So is that all you did? Did you add any alcohol? Strain out the seeds? How much sugar do you now use? I'd like to try this.

Yesterday I had taken a hanger steak out of the freezer to thaw for dinner. This steak had previously been cooked sous vide, chilled in ice water and frozen. Due to a medical emergency, it ended up out of the fridge for some 12 hours and was at room temperature when we got back from the hospital. Is this thing safe to it? It was, of course, vacuum sealed but I don't feel comfortable eating it. My husband has asked that I pose the question here.

I freeze it all the time, pre-cut to use in the recipe I PMd to you. Since it gets melted in the sauce, it works just fine.

I just PM'd a recipe to you.

It all looks very good. Can you tell me the ratio of butter to flour that you used for your buns? I'd like to make them. Thanks!

I's like some of those buns, please.

Thanks for sharing the last five weeks with us. I enjoyed it immensely.

Beautiful chocolates.

I'd also probably opt to not broil them but, as rotus said, maybe you can try one that way and see how it turns out. I'd be more likely to bring the steaks to room temp, preheat my B to the desired internal temperature (or just below), then cook the steaks until done, followed by a very quick sear on each side in a very hot pan. (I have a rectangular cooling rack that, serendipitously, fit perfectly above the B's roasting tray. Just for the heck of it, I did a Google search for "Costco strip loin" (w/o the quotation marks), and found this pleasant and helpful video: http://t.costco.ca/Kobe-Classic-Beef-–-10-Canadian-Wagyu-New-York-Strip-Loin-Steaks.product.100016464.html This is what I bought. As I said, they were only 3/4" thick. I did broil them, 4 minutes on each side which turned out to be medium. I should have gone with my inital instinct which was 4 minutes on one side and 3 on the other. Normally I cook steak sous vide and them torch them to brown but I wanted to see what the Breville would do with it. So now I know.

What a lovely haul. Lunch looks good too!

Does anyone by chance have an answer to these questions?