ElsieD

I have been tapped to bring a beet salad as a starter for a Thanksgiving luncheon for 10 people on Sunday. I thought a mix of yellow, candy cane striped and red beets would be nice. My question is, what is the best way to cook the beets, particularly the candy cane and yellow ones so they retain their colour? Of late I have been using the Instant Pot to cook the beets but it washes out the colour. Is roasting better? Microwave? I don't have a recipe but I'm thinking of serving it on spinach leaves and adding goat cheese and nuts. Pecans maybe? Maybe crispy deep fried onions for those who don't like nuts? There are at least two of those. If anyone wants to pass along their recipe I'd appreciate it. Thanks for your help.

I've never seen them. Did you buy them in a mainstream grocery store?

Many people here rave about bread toasted in the CSO. I tried it again the other day and my CSO makes terrible toast. This is my 2nd CSO and the first one did no better. Hopefully no. 3, my back-up currently living in the closet will make good toast. I put the bread in with the rack in the toasting position, set the dial to 6 and press start. Toast comes out dark in some areas, medium in others and some area aren't toasted hardly at all. Is there some secret to making toast in the CSO I don't know about?

Today, Amazon.ca has the Kindle version of Alice Medrich's Sinfully Easy Delcious Desserts for $1.99.

This is from Pressure Cooking Today INSTANT POT BAKED BEANS Create Pinterest Pin PREP TIME15 minutes COOK TIME35 minutes ADDITIONAL TIME20 minutes TOTAL TIME1 hour 10 minutes For your next outdoor barbecue, use dried navy beans to make this easy Instant Pot Baked Beans recipe, featuring a classic sticky sauce of molasses, ketchup, and seasonings. INGREDIENTS 1 pound dried navy beans* 1 tablespoon salt 10-ounces (8 slices) thick-sliced bacon, cut into 1/2-inch pieces 1 large onion, chopped 2 1/2 cups water 1/2 cup molasses 1/2 cup ketchup 1/4 cup packed brown sugar 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper INSTRUCTIONS Rinse the beans in a colander and sort through to remove any debris. Soak the beans overnight* in the pressure cooking pot with 8 cups of water and 1 tablespoon salt. After soaking, drain and rinse the beans; discard the soaking liquid. Select Sauté and add the bacon to the pressure cooking pot. Cook until crisp, about 5 minutes. Remove bacon to a paper towel-lined plate. Add the onion to the pot and cook in the bacon fat until tender, about 3 minutes. Scrape up brown bits on the bottom of the pot as the onions cook. Add 2 1/2 cups water, molasses, ketchup, brown sugar, dry mustard, 1/2 teaspoon salt and pepper to the onions and stir to combine. Stir in the soaked beans. Select high pressure and 35 minutes cook time. When the cook time ends, turn the pressure cooker off and do a 10 minute natural pressure release, followed by a quick pressure release to release any remaining pressure. Carefully remove the lid. Discard any beans that are floating, and check several beans to make sure they're tender. If not, return to high pressure for a few more minutes. Stir in the cooked bacon. Select Simmer and simmer beans uncovered, stirring occasionally so the bottom doesn't burn, until the sauce is the desired consistency. NOTES *Note that the total time does not include soaking times. If you don’t have time for an overnight soak, use this quick soak method: Pressure cook the beans on high for 1 minute. Turn the pressure cooker off and let beans soak for one hour. Proceed with the recipe as directed. ____________________________________________________________________________________________________________________________ My note: followed the cooking procedure but used my own ingredients. We liked the results, the beans were evenly cooked. This is the link: https://www.pressurecookingtoday.com/pressure-cooker-baked-beans/

New-to-me pink pineapple. I haven't had any yet but they are supposed to be sweeter than regular pineapple.

@SweetandSnappyJen Beautiful chocolates! Those I would have purchased.

I ended up making this in the normal fashion so did not need to reheat. So, nothing to report.

https://www.huffpost.com/entry/instant-pot-smell_l_61522e77e4b03d83bad6efd3?tk4?ncid=usmorningemailshopping&utm_source=Sailthru&utm_medium=email&utm_campaign=Morning Email 10-4-21&utm_term=us-morning-email An article in today's Huffington Post on how to clean the sealing ring in the IP.

@blue_dolphin good idea to use a simple syrup. I never thought to roast the peaches in the CSO, another good idea! Neither of the two ice creams I had were too soft, in fact they were quite firm. I wonder if 2T of bourbon had anything to do with it?

The recipe on page 112 is actually called strawberry sherbert. It was the only strawberry recipe I could find that called for buttermilk.

Is that the recipe from page 112 of her book "Hello, my Name is Ice Cream"?

Christmas cake recipe looks good. Except for the margarine.

Will do.

Just had some peach ice cream, made from peaches that really were tree-ripened. It's very good. Apologies to @Smithy, I did not end up using your mom's recipe, but rather the one I linked to below. I made 1/2 of the recipe. https://cookingbythebook.com/dessert-digest/lebovitzs-peach-ice-cream/

Thanks, @weinoo and @rotuts. I should have been a little clearer in my question. I'm looking for a fast way to re-heat lamb shanks which is why I wondered about using the IP. I know that heating them on a gentle heat is best, but I was wondering about a fast re-heat.

I want lamb shanks for dinner and use the Instant Pot great ro cook them. Here is my question - can I make these up ahead of time, refrigerate the pot and then re-heat them in the IP? If yes, can I re-heat them using the pressure setting? Or some other setting?

Thank you. I'll note the number next time I'm in a grocery store and compare it to the list.

There is. Pardon my ignorance but what is the number supposed to tell me?

@Smithy I'll be curious to read how your peach custard ice cream turns out. Did you use a particular recipe? I have some tasty peaches in the freezer and ice cream would be a lovely way to use some of them.

I'm responding as an eater, not as a seller, but I would not buy chocolates from a vendor who displays their chocolates in the open. I don't buy baked goods that are exposed to the open air either, as some vendors do around here. To me, it is unsanitary.

Great topic. For fresh mangoes I buy Ataulfo, and I buy the Alphonso canned puree. I have never seem canned Atauflo, and I have never seen canned Alphonso pieces. I don't bother with any of the others. Around here, there are only two types of mangoes sold in the grocery stores, the Atauflo and a larger green with a red blush that they never attach a name to. The Alphonso puree I buy at a certain Indian store, the other Indian stores that I have been to don't carry Alphonso puree.

Oops. Makes a mess doesn't it? Ask me how I know.

This is the recipe. It will also be in the booklet that comes with your machine. It's embarrassingly simple. https://ninjatestkitchen.com/recipe/lemon-shade-ice-cream/

Mine did not look like that. There were no buttery bits. I don't use ultra pasteurized anything so can't comment on that. When eating the ice cream, it left a bit of a film on our tongues, presumably from the butterfat but it didn't bother either one of us. It was spun on "ice cream". Here's a picture of what mine looked like: