Okanagancook

I will be putting one inch chuck steaks in a 158 F bath for 15 hours. The meat will be added to my navy bean dish for the Syrian fund raising dinner we are putting on. The meat will just be heated with beans before being served. I tried this out last week and it worked really well. The meat was tender but still juicy.

Nope, the wife is making baclava with her recipe. And we will have fresh fruit.

These are the pots, 2.5 mm https://www.creativecookware.com/Copper-Cookware-c1107/ they are easy to clean with the Wrights copper cream mentioned above. nice idea for the handles.

I think our tickets sold so quickly because everyone heard how good the first one was!

Cooper is the bees knees!

Nice. The pink pickles are small turnip sliced, cauliflower, beets and cabbage. The green pickles are garlic, cauliflowers, green pepper, carrot, celery and the rest of the small turnip.

The top bracket is supported by a large dry wall anchor and the bottom uses a dry wall plug. It is very, very solid. If you want more info on the upper plug, let me know and I can forward the info. The rack is quite heavy...thinking around four lbs.. from Wayfair.

Thank you both. I use a cooper cleaner paste called Wright's Copper Clean from Amazon, around $15 can. It is amazing. Just 1/4 teaspoon on a sponge to clean a four quart pot. I think the outer pots are going to be way cleaner than if one had a regular pot....my DH did not clean the outside. The inside of these pot needs just good scrub, they are SS. Highly recommended. I got the thickest pots.

Here are the 'pink' and 'green' homemade pickles for the dinner! Easy, easy and a nice crunch. Just water, vinegar, salt and chili flakes....garlic addition for the 'green' pickles and a few slices of beets for the 'pink' pickles. This picture was taken just after I made them. They were rested in the dark for 24 hours and are now in the fridge until Thursday. A really economical dish to maximize taste and PROFIT.

I have that cookbook. Just a great book. I can't get my fennel to grow here so it will have to be store bought for me. Not the same. Good job.

Well, we are at it again. The Syrian Family has been here in Naramata, British Columbia, Canada for just over a year. They are doing very well. Their English is improving. The husband has a job with a stucco company and the wife is going to be making falafel to sell at our local weekly farmers market. The two kids are MUCH calmer and settling in. They need a vehicle because the bus service here is not that good and the husband needs to get to work. So, we are doing another dinner. But this time we have a larger venue and have sold out, 60 tickets in less than 10 days. What great support our locals provide. I am doing most of the cooking and all the organizing. The wife is making her falafel and baclava! We are having a meze and then two meat dishes, rice and fattoush. There will be a silent auction as well. All in all we are hoping to raise $3000. I will keep you posted.

Finally installed the pot rack!

Really enjoying your trip. Thanks for sharing.

I was not aware of that so THANK YOU!!!! I will cook it at the venue just before it is served.

@JoNorvelleWalker @Anna N I haven't cooked rice in an instapot before and there will be 60 people so I will need to cook 10 cups of raw rice to get 30 cups of cooked. In Laura Pazzaglia's hip Pressure Cooking book she suggests to only cook 3 cups of raw rice at a time. I will have two instapots and I do have a large rice cooker which will do 6 cups so I could cook 10 cups in those three. I guess I am just nervous cooking that much rice in a manner that I haven't done before but I think you folks are right and I will just do that and keep my fingers crossed.

Host's note: this topic is continued from Instant Pot. Multi-function cooker (Part 4). I have a question. I am cooking for a large group who are attending our second fund raising dinner for our Syrian refugee family who need a car. My plan is to cook the plain rice pasta style then toss in a little butter and refrigerate for a day. On the day of the dinner the rice will go in two instapots on the warm setting to heat up. How long do you think it will take to reheat a full instapot of rice? Thanking you in advance.

"Wowsers" what a feast for the anniversary. The other meals look wonderfully fresh. Thank you for sharing.

BBQ duck with rice and grilled bok choy from my garden. The duck's skin did not get crispy :-( I did not dry it for a couple of days in the fridge is likely why. Did it on my gas grill rotisserie using the infrared heating element. .

Perhaps not quite the correct thread but rather than start a new one I'm going with this. From the Eat Your Books website, a cool link to a very informative demo of amazing butchery and an explanation of the various cuts from a side of beef. One must endure the advertisement for Rice Krispies before being able to see the video...a small price to pay. http://www.bonappetit.com/story/every-cut-of-steak-explained

We had quite the treat last night. My 65th B-day celebrations included live and kicking Spot Prawns from Vancouver. Wow. If you have had them you know what I'm talking about...tender, juicy, sweet, tasting of the sea. Not cheap mind you but one is only 65 once and OAS (Old Age Security) payments kick in, so what the heck. A local restauranteur who I have met and talked to over the past several years ordered the prawns from his local fish monger and just included it in with his usual shipment and he didn't even add a little something for his efforts which included a few emails and several phone calls! Who does that nowadays? First picture are the beauties in the shipping box. Second on is one of the larger ones on my DH's hand. Third picture is them in my pouching liquid. I brought a salted court bouillon to the boil; turned it off, added the 20 shrimp and covered the pan for four minutes. Perfectly cooked. Fourth picture is the plated appetizer. My hubby and I had one raw. They were so tender and sweet. At the table with the cooked prawns I did muster up the courage to suck the head out of one. It was really tasty but I was a bit squeamish. Today I made a bisque with all the heads and shells. I am going to drop off a serving for the chef to try. I know it is good and he will appreciate it. Such a nice fellow! It is hard to get good seafood here in the British Columbia interior and the chef says, 'anytime you want something, let me know. I order Wednesday and Saturdays. " He get the product from a fish monger in Kelowna who is very busy and very successful. There are a lot of ex-Vancouverites living in Kelowna who are seafood starved and there seems to be no shortage of cash up that way......most Millionaires per capita in Canada.

Yeah, taking preventative action....a friend is arriving this afternoon and she loves to snack.

We didn't have a dog at that time. More fun to watch the birds.

I made Viv's Addiction which is basically candied pecans with a spicy coating. I only had almonds which worked just fine. I also made a half batch. We thought they could do with a tad more salt for that salty/sweet/spicy bite. Seriously good and addicting as billed. Probably only make these when there's lots of people around to eat them, otherwise, you know, before you know it you will have eaten the whole batch.

Throw it out on the lawn, open a beer and watch the birds fight over it i did this with a lamb leg bone in the middle of winter and the magpies were magnificent.

@kayb yes, well just know that when you omit meat you are likely below protein needs for the day, of corse unless your previous meal was meat rich. I am really just trying make us aware that it is difficult to get sufficient protein without meat. With the caveat that vegetarians can plan their meals to include sufficient protein versus a person who decides not have meat at dinner without due meal planning.