ElsieD

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:

I'd never heard of drinking these when one has the flu. Interesting.

Curried chicken risotto and curried shrimp risotto.

I spun or rather, re-spun the dulce de leche ice cream I had made up a while ago. I thought it was icy but it may not have been the recipe's fault. The recipe as written did not taste much of dulce de leche. John incorporated some homemade caramel sauce in an attempt to boost the flavour. The flavour is good now but a bit icy. Re-spinning it helped a bit but didn't solve the problem completely. I decided to melt it down, re-freeze and then re-spin and see what happens. I also made lemon ice cream with limoncello and spun that today. Delicious.

I once needed a part for a KitchenAid appliance, in this case a new work bowl for a mini chopper. I went to my favourite kitchen store and they checked and said KitchenAid didn't stock that part. The owner went on to tell me that, generally speaking, KitchenAid has a poor track record of stocking spare parts. I no longer buy KitchenAid products. Hope you have better luck.

I have never in my life had matcha let alone matcha ice cream. What does it taste like? (I know, I should get out more.)

I'd toss it.

Or 10 medium berries

I have often thought that of various recipes.

That's great. I used frozen ones and let them soften a bit before cutting them.

It looks like an insert for a tea pot, to be used with loose tea.

The strawberry ice cream is really good.

I agree 100%. I now start my bread on the bread cycle in the CSO but finish baking it in my regular oven.

I made a mini loaf (6" x 4 1/2") using my focaccia recipe with dried cranberries and raisins added to the dough along with some cinnamon. I had slightly too much dough which resulted in a domed sort of loaf. I would have liked more colour on the loaf. This is great stuff, toasted and slathered in butter. Next time I make it I'll add more cinnamon.

That's a good question and it has me thinking. Right now, all three of my pints are in use. I keep wanting to make all these different concoctions but I'm wondering if that is due to the novelty of the machine as opposed to me wanting more than 3 pints in the freezer at a time. I should have that figured out by the time more stock becomes available in mid-October.