Okanagancook

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.

As a retired nutrition professional and one not wanting to hijack the dinner thread BUT just vegetables do not provide required protein unless of course one had enough protein at previous meals. Especially important for us older folks, protein needs go up not down as we age. My 2 cents worth and intended to help people be reflective of the nutritional content of their meals as well as enjoyment.

Pita bread made on the stove top. These did not puff as usual but rose nicely to give a half inch fluffy pita. New recipe for me.

Home made dosa (fermented in my Miele oven), potato masala and curried eggs.

Asparagus soup (eaten before I remembered to take a picture) and a salad with greens straight from the garden. Dang, I also forgot the radish.

Pita toast with cheese, chill and onion.

Pork loin chops from Superstore labelled "Heritage" hormone/antibiotic free. These were delicious. So tender and juicy. Best loin chop I think I have had. Asparagus; roast lemon pepper potatoes, a caper/mustard sauce and a few roasted shallots. Not too much so we weren't stuffed afterwards. I will be getting more of that pork for sure.

Good Topic! Being the daughter of a woman who lived through the food restrictions in the UK during the war I was taught not to waste anything....if at all possible. I have to say we throw almost no prepared food in the garbage. I try not to make too much food that we have leftovers. I detest leftovers. Or, I will make full recipes with the intent of freezing portions...stuff that freezes well, like soups, dahl, pasta, stews, etc. We usually have these as lunches. Right now I have two balls of chapati dough leftover from an Indian dinner.....enough to make two 8 inch breads....it's flour and water! Sheesh. The food that does make it to the garbage is almost always veggies or fruit because I sometimes get carried away at the store! Well, actually that kind of stuff goes into the compost. Vegetable peelings, etc. are mostly kept in the freezer for making stock. Parts unsuitable go to the compost. All animal fat is saved and reused in the preparation of foods. Extra buttermilk and cream is frozen in 4 oz portions. Same goes for sauces left over from a meal. If onions look like they are getting old, I will chop them up and freeze them rather than letting them get to the point of compost material.

@sartoric I did look at videos and the heat of the pan was varied but the directions from the mix package says to use a cold pan which is why I asked. Thanks for your method.

This cookbook is also from a member of the Pathak family. All the recipes I have made so far have been excellent. The Indian Family Kitchen: Classic Dishes for a New Generation by Anjali Pathak I am giving dosai a go on Thursday with a friend whose husband is gluten intolerant. I have a mix and I am making the dough from scratch for comparison. when you make yours do you heat the pan before adding the batter?

THANK YOU. That looks lovely and pretty straight forward. (7 chilies! wow, I think I will start with 3)

Going in reverse But local asparagus is in and here for only a week or so. I make asparagus soup which really captures the taste of the asparagus. And then of course there were those 30% off mushrooms which looked perfect for Les Halle's Mushroom soup. I am out of freezer soup so now there are four litres of mushroom soup base on shelf no. three! Probably will add four litres of asparagus tomorrow....had to make some chicken stock first. As you may have guessed my freezer isn't full to the gills. But before this thread it was crowded with prepared items which needed to be eaten and by enlarge they are gone.

I only use egg and a little oil when making pasta with 00 flour.

Spring on a plate! Fantastic.