Okanagancook

First cook in the Instapot was boiled eggs with toast from the CSO. Very nice.

I made this back in October 2015. From the recipe book. Turned out great.

I also made the potato, green pea and basil purée. Meh. Not worth the bother. I put the purée in two sealed bags because they were turning brown and dinner was a bit later. Heated one in a pot of hot water. Went ok with the sous vide steak. I should add that I did not use the 1/2 cup of olive oil called for...used probably half that amount.

Roast chicken, whole on p 19 in the manual. I believe that was the first thing I did in my oven. Says for a 4 pound chicken. A starting point.

Pictorial of the pig trotter spring rolls. The pickings from the trotters cubed. The onions that are mixed into the meat with soy sauce and some coriander. The sausage being formed in the true Happy in the Kitchen fashion. The set rolls which are cut to go in the spring roll wrappers. Rolls ready to go in the fryer. The finished product. Delicious.

Had a hankering for a dog and bun (my thin weiner split while in the bath with the DH's thicker sausage). The deep fat fryer was out and needed an oil change but before I did that I happened to have some frites material soaking in the fridge so in they went. Yes, that's homemade mayo for dipping.

Ha, ha, ha, thank you Canada Post! Due to the possibility of a postal strike Purolator are working today and guess what came! Correct! And it fits in it's new home. Just doing the water test run. Nicely made unit. Everybody was right, argh, again!

Tere, your kitchen sounds interesting. Looking forward to your pictures. I had a tall drawer with four sections put in my kitchen. I measured the tallest bottle of things like oil and vinegar and made the drawer that high. I keep all my soya sauce, fish sauce, vinegars, oils in the pull out drawer. One gets familiar with what they look like from the top. Beats having them in a cupboard.

Shelby, you may like this site to help with an introduction to your new arrival. Also, I always visit the threads here before making a recipe just in case there are issues like the pork belly above. http://modernistcuisine.com/mc-recipes/

I checked again this morning and it said it was picked up in Vancouver so it didn't get to Penticton in time for them to drive it out here. OR Kerry Beal has MY Instapot, ha.

Yup, supposed to be two days. We live 15 Kim's outside of Penticton, don't know but it is 5:05 pm and they are likely off duty now so it will be Monday. That"s ok, I am up to my eyes in roasted pork from our pig roast and leftover salads.

Once the IP arrives (not here yet and my hopes are fading) could do an interesting comparison amongst the steam oven, IP and the MW. That is if I don't use the corn I have to make the roasted corn stock from Mc@H which I now have beside me as I watch the 11 hours of taped British Open.

Shelby, try the chicken stock using the IP. Doesn't make much but it will blow your socks off. Next up would be the roast chicken, p 106 in the kit manual.

Shelby, I have not done corn yet. I was just suggesting in a general sort of way.

Actually I just MW'd one in husk for 3 min. As I was in a hurray for it. Definitely the easiest method.

Super steam on

That's what Jacques does, salt the caps, upside down for 30min. Brushed with oil and broiled until soft. Then stuffed and re-broiled until filling bubbles.

How does one get it in one's mouth? Looks delicious as does the accompaniment.

It's coming tomorrow. Made room in a very handy cupboard. 15 x 19 x 25 inches should be enough .

Ditto and the list of equipment and cookbooks is long, long. From a Codo UNOX Convection Oven to the Instapot! Thousands of bucks. No wonder I am mostly in the kitchen! I have gotten to page 20 of the First Instapot Thread. I like to go back to the beginning of when equipment was first discovered. I find it more enjoyable when one gets to using the machine. Also found out that Shelby was an instapot doubter like me but she came over to the dark side along with the Anova circulator and the CSO! Ha, ha. Anna N and rotuts really gave it work out. Making notes as I go along......need a notebook. It's on my list.

ha, ha. It came off our spit pig! :-))

Making the pig trotter spring rolls again. I had a spare pig's head along with the trotters. Took all the flesh from the bones and today I hope to be making the rolls. They are delicious and the sauce that goes with them is a perfect match. Oh, I saved the ears for my dog. He loves them.

Ok, let us know. Check out Okanagan Wine Country. Plenty to do but if you want to come in July you will have to book early to get something good. Just PM me.

Ok, thanks and I do have fresh beets. Good grief, what have I gotten myself into.

Shelby: Yes, over to the dark IP side. So, smarty-pants, what should I make first to really blow my socks off?