Okanagancook

That looks fantastic, nice and juicy! great job. still a little chilly here for outdoor cooking, but soon.

Waldorf salad comes to mind. match stick apples in any salad. pork roasted on a bed of apples and onions. My two cents worth off the top of my head.

All I can say is the cheesey top of the soup looks inviting. Good luck doctoring the soup to an edible level.

I love the Instapot for steaming potatoes, jacket on.

Hopefully you will knock it over and then it will be mop up time.

So far I'm loving this course. Bare in mind I have a degree in Nutrition and was a registered clinical dietitian. I went back to University at age 33 to finish my nutrition degree and had major recall difficulties when taking the first semester organic and inorganic chemistry!! Now retired, I am going through those same recall problems. It brings to mind the calculations I needed to complete for my analytical chemistry labs. The calculations often took two to four pages in my lab book! If your result was not within 5% of the correct amount being analyzed for you got a fail on the lab. The labs were four hours long and the lab write up took most of my Sunday afternoons! Sheesh. The first interesting point which the course raised was in the calculation of the number of sodium molecules present compared to sugar molecules. Almost twice as many molecules of sodium while taking up only 1/16 of the gram weight as sugar. Hummmm anyway, I am still ploughing through the course material and I find the level of instruction to be, well, Harvard-like, as I excellent. but, I hear everyone about their lack of mathematical confidence...just give it a go. Try a few problems. Check out the answers.

I make TV dinner also. Especially good when we have leftovers from a curry dinner composed of multiple items.

Unbelievably, our Superstore has chicken feet occasionally. I usually pick up pigs feet from our local butcher, sliced in half which I use in stocks for the gelatin factor.

I do leave the oven on all night at the lowest temperature with a doubled over oven glove in the door opening My Miele oven shuts off if left on over night. Just an FYI, check your oven manual.

I had a Nesco for ten years then one day last spring it died. It was pretty good. Dried fairly evenly. i bought an Excalibur nine drawer based on recommendations from another thread on Egullet. So far I love it. It dries very evenly and has a great warranty.

Part of lunch yesterday. Shaved fennel and celery salad from Vegetable Literacy. Dressed with lemon olive oil and a mix of chopped egg and herbs. Very fresh tasting.

I bought one of these at a German store many, many moons ago. It doubles as a potato ricer. It requires some muscle to plunge the dough out of the holes and it is a two person job....one with the muscle and the other to cut off the extrusion as it emerges. I have also done the wooden board trick mentioned above that that works well but you need to move quickly so they all get done at the same time.

I too am working on the freezer. They are pretty organized but I need to use the 'first in, first out' method of using stuff. However, I just reached into the 'lamb meat' section and pulled out a package of chops. I have lentils in the fridge so it will be lamb and lentils on Saturday. For lunch freezer beet soup and bell pepper salad.

http://www.seriouseats.com/2015/01/how-to-make-microwave-popcorn-brown-paper-bag.html

Yes, the microwave method.

Just used this method for the fastest popcorn I have ever made and NO cleanup. Brilliant. http://www.seriouseats.com/recipes/2015/01/bagna-cauda-anchovy-garlic-butter-olive-oil-popcorn-flavor-recipe.html

Thanks Shelby and rotuts! It is on my 'to make list'.

I like the Modernist Cuisine method for preparing eggplants. Once nuked it can be brushed with butter/oil and grilled. This reduces the fat absorbed. Or you can use in recipes as needed. slice eggplants about 1/2 inch after ribbon peeling them because the peel can be tough. Place on paper towels on a plate then cover with paper towels. Nuke on full power for between 2 and 3 minutes depending on how cooked you want them.

Never made chicken fried steak! By the looks of that plate I am seriously amiss with my recipe selections. So, season meat, dredge in flour, dip in egg, and dredge in bread crumbs then fry? Any sauce that's a must...? Fried onions on the side?

Oops, not Shelby " I use the plain Uncle Ben's white rice. I do 1 1/2 cups of water with 1 cup of rice. Eight minutes on high pressure. Quick release. " but kayo's method and I see I did the right thing and used the 'keep warm' time but not 30 minutes. Sheesh. I'll go away now...it's too early and I haven't had my coffee yet. That's my excuse.

I used Shelby's method with 'fragrant' rice. Washed only, no soaking and it was a little soggy. However, need to clarify instructions: do you leave it on natural release for 15 to 20 minutes or do you release it and then keep it on the 'warm' function? I did the later. Thanks.

My family used to buy canned Danish bacon in Toronto in the late 1950's early 1960's. Don't remember where they bought it. It was a treat if remember correctly. Thinly sliced and quite strong tasting, perhaps a little salty. Haven't see it lately.

I had forgotten about these folks: http://www.silkroadspices.ca

Sous vide grass fed rib eye (122F x 45 min); baked frites (yes...duck fat) and summer squash. Delicious meat.

The CC of Ireland is a great book. Especially the potato recipes! I must haul that sucker off the shelf and have another look. Should be able to get parsnips this time of year and I look parsnips....not a very popular vegetable and quite hard to grow in my garden I might add. Planted some when we first started with the garden but they were quite pathetic.