kayb

Other than being a different color, it appears to be the same. There are also a couple in the "also looked at" collection at the bottom of the Amazon page that look similar. There was not quite an inch clearance in my Duo 6 for these, if that's helpful.

Oddly, the item no longer appears in Amazon that I can find. I bought them only a month or two ago. They are Rednolia Baby Food Freezer Trays. And yes, two fit perfectly atop the trivet. I am told silicone cupcake liners work well, too.

Started in tonight on Six Seasons. The butters and condiments alone are worth the price. Artichoke mayonnaise? Yes, please.

Made @Anna N's oatmeal bulgur bread today. Very good warm from oven. Think it will be excellent as toast or in sandwiches.

My Irish genes must be strong ones. I have yet to see a potato dish after which I do not lust. This one is no exception. I can close my eyes and hear my grandmother directing me to go to the basement and bring her up six "arsh" potatoes. Not until much later did I realize she was saying "Irish." I'm making that potato pancake tomorrow. Possibly latkes as well. I may have a baked potato for dinner.

I have taken the egg bite plunge. I was planning on doing them in the SV, had the jars and everything, and then ran across these cute little thingys on Amazon that I thought would be useful for a multitude of purposes. The first thing I did was freeze beef stock in them, then pop the little cubes out and stash them all in a big freezer bag. Today, I used the cups again to make egg bites in the IP. Six eggs, a healthy glug of cream (maybe 1/4 cup?), 2 oz crumbled goat cheese, 1.5 oz grated aged farmhouse cheddar, salt, pepper and chives, all whizzed up in the blender. Cut up some leftover brats, put in the cups; topped with egg mix. Six minutes high pressure, let it release 20 minutes or so, until I thought about it again. The leftover egg went into a pair of ramekins in the CSO at 350 for 15 minutes (and serendipitiously, are just about exactly the diameter of an English muffin). These were pretty doggoned good. I plan to freeze them and have them for quick breakfasts. In the pot: Cooked: Ready to wrap and freeze:

Anova is presently offering $30 off on their website.

That link should go directly to a sample page of the book that has the recipe. When I fire my laptop back up, I'll post the Screenshot I did of it.

Here.

Second the Anova. Mine has a Bluetooth function. I don't use it. It has enough power to cook a Coleman cooler full of ribs (long as you start with hot water, anyway). It's been steady and dependable and done everything I've asked it to do. And they periodically run sales on them.

I don't even want to hear it. You already cost me nine bucks plus tonight for the Six Seasons book. Like I need another freakin' cookbook on my Kindle.

They've got those babies in South Arkansas (the original Razorbacks). They're ugly, big, and mean. They'll kill you in a heartbeat, and eat you; they're omnivores. If I were going to hunt one, or be in the woods where they ranged, I'd want a .300 magnum Model 70 Winchester with me. I have eaten wild hog. It ain't great. You need to soak it at least 24 hours in buttermilk, and then cook the living hell out of it for about a day and a half.

Tell us about it, please. I know little to nothing about Nigerian food. Have eaten at a long-time Ethiopian restaurant in Memphis. Anything close to that?

OMG. That looks stunningly wonderful. I may have to get this book on the strength of this recipe (which I have found and saved) alone.

Noticed that. Butter and half-and-half went up, too, but they're still significantly cheaper than Kroger. Since the Masterbilt arrived yesterday, I dropped by today while I was out to see what they had in the meat realm. I walked out with a bottom round roast I plan to corn, and a sirloin tip I plan to smoke for Sunday dinner. I think that, with the Syracuse salt potatoes everyone's been raving about, and some roasted broccoli would be a quite admirable dinner. Also picked up some steelhead trout I plan to brine and then smoke. I've had smoked trout and liked it; might as well try smoking my own. I also ordered an assortment of six different kinds of wood chips -- mesquite, cherry, apple, hickory, alder, and I forget what else. Oh, how much fun new kitchen gadgets are! Any tips from you electric smoker peeps on smoking a sirloin tip? I'm going to have to cut it in half and smoke half of it properly (medium rare) for myself and one daughter, and incinerate the other half for the other daughter and her hubby, who will tolerate no pink in their meat. Philistines that they are.

Perhaps between us we can generate enough brain cells to remember. If not, we will call on the others to help.

Well, I'm glad that mystery is cleared up!

Happy to have y'all! Jump right in -- tell us what you like to cook!

I like mine a lot. I don't use it every day...maybe not even weekly. But I would hate to not have it. It's great for cooking dry beans, and I like it for soups and stews. I rarely use my crock pot any more.

I have eaten a thing called "dessert pizza," with a crust of sugar cookie dough, a "sauce" of sweetened cream cheese, and toppings of fresh fruit. Wasn't bad. I have also had more conventional pizza doughs topped with sweet toppings and baked in a pizza oven. Somewhat less successful, although the turtle cheesecake one the local pizza joint down the street does is pretty good when it's fresh.

Crumble them up and use them as a topping for a fruit crisp.

Many congratulations! (I have no doubt it was the Instant Pot meals that did it...)

Sweet baby.

That's 'cuz y'all don't know how to cook it. Nothing better than fried okra.