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Talk about a tough choice. I guess, if I had to choose, I'd pick the CSO. Maybe. Although I'm awfully dang fond of my IP. Neither of which I'd own were it not for eGullet. Bunch of freakin' enablers, we are. And I love it.

Damn. Ordering a new gasket. Or two. ETA: Oh, cool. They have a two-pack, sweet and savory version: Instant Pot Silicone Sealing Ring SWEET and SAVORY Edition - Two Pack

Amazon has the CSO on for $224.46 today as one of its Gold Box deals.

I'm contemplating eggplant lasagna tomorrow in the CSO. Put me down with the eggplant lovers.

Ginger drink crystals to top a fruit dessert. Absolute freakin' genius. On the list to look for at Kroger tomorrow.

Maybe the "vegetable-focused" was what I was thinking of. I thought you made a reference to it about the time you came back to eG with the new name. Perhaps I hallucinated it (I do that on a fairly regular basis...sounds better than blaming dementia....)

I wonder if one could make mango puree and freeze it? I see no reason why not.

Absolutely fascinating; I never thought of doing my own tuna in olive oil, but as it's hard to get any here, it's surely worth a try. What kind of tuna? I'm limited to tuna from the grocery, which does have a "custom" seafood counter that offers tuna; I would be willing to wager it's been frozen, but I don't know. Can one use frozen tuna that has been thawed? Should/could one use ahi tuna? Lastly, I believe I will be limited to dried bay leaves (I had a bay tree once, had to move off and leave it); should that work? I notice you cook a lot of (VERY tasty-looking) Italian dishes, which is not what I tend to expect from a vegan/vegetarian, which I remember you were for a while. Is Italian a long-standing culinary interest for you? Those meatballs and sauce the other day were things of beauty.

Leftover shrimp? I can hardly wait to see your breakfast post!

@Franci, I hope you love your CSO as much as I do!

Started my very first ever seed culture for sourdough yesterday, per Reinhart in BBA, but as that won't yield bread for a week, I went ahead and made Reinhart's basic white loaf. Divided it into a single loaf and some rolls for Sunday dinner. I probably should have let it proof in the pan a bit longer, but it was late and I was tired. Cut a couple of slices off it this morning and made French toast. The rolls I par-baked last night, about 10 of the called-for 15 minutes, and just covered them with foil when they were cool. Moved them to the CSO for a finish up at for 10 minutes of steam baking for Sunday dinner. Forgot to take a picture of them after they were fully baked, but here they are par-baked:

Brilliant. Sounded like it wasn't a very close game. I went to sleep!

Not nearly as pretty nor as fancy as @rarerollingobject's, but I had French toast, too. Not my very best ever, because I prefer to use challah. These were sliced from a white sandwich loaf I'd made yesterday, soaked in a farm egg beaten with cream, and fried in butter. What cholesterol?

Glad to have you with us! Jump right in!

The mouse is back! I do love the mouse...

I will not cross the street to eat at either one with a very few exceptions: Breakfast -- McDonald's hash browns will stand between me and starvation. One of those with an apple pie will carb me up for the day. Their coffee is acceptable, as long as you catch it fresh. Burger King, however, has French toast sticks, which I absolutely adore, but will rarely order, as I am pretty certain an order of them is about 5,000 calories. If I am starving, it's lunch or dinner time, and those two are my only options, I'll reluctantly go with BK, unless it's my one time a year to want a fish sandwich. Their burgers are better. My eldest, however, will not eat them because, she contends, they use Liquid Smoke, which is another one of her migraine triggers.

Loved touring and eating with you! Thanks so much! Hope your travels home are safe and uneventful, and security hasn't phoned ahead to warn them about your "going armed."

Go, Trojans! (As a Tennessee native who has spent well over half her life in Arkansas, I loathe Alabama.)

What a gorgeous meal, and so beautifully presented. I think my favorite, too, would have been the pasta, but I'll bet it would have been a hard, hard choice. Love the look of the dessert. Lovely and light after such a sumptuous meal.

They do indeed. Intrigued by the double-bake method. I may try that with my bran muffins.

One of the finest creations to ever be delivered by a Sonic drive-in carhop--chili cheese tots. With a side of onion rings. Breakfast of champions.

No, because I've never done it before. It's the recipe/process from Ruhlman and Polcyn's "Charcuterie." Recipe's here. I put it in about noon today; I'll pull it from the brine Sunday, let it dry out in the fridge overnight, and smoke it on Monday.

Though I doubt any of us can top @dcarch's work, above, it IS that time of year again. For me, I always feel like I MUST grill something, possibly several somethings. This year, I suspect "something" will include perhaps a smoked whole chicken, and, depending on how many are showing up at my house over the weekend, I MAY pull out an 8-pound Boston butt from the freezer, coat it down with a good dry rub, SV it for about a day, and then stick it on the grill to smoke. I've also put a big piece of pork loin in to cure/brine for Canandian bacon, and that will need to go on the grill to smoke as well. I will perhaps put them on each end of the grill and put some fresh veggies on to grill over the fire. Oh, and there are there's my impulse buy at Aldi this morning. I always peruse the sausages, as they tend to have an interesting variety, and they had a creature called "Hawaiian smoked sausage." Now, I have no clue what a Hawaiian smoked sausage ought to taste like, but in the interest of research, I bought a package, and I'm going to grill that and make some pineapple-mango salsa to go with it. H'mmm. Maybe grilled pineapple-mango salsa... What's everyone else doing?

Grill those babies. Cut 'em in half, brush the cut side with olive oil, sprinkle with salt and pepper, and toss them on a medium grill. I like to cut a thin slice off the opposite side and brush that with olive oil. I could eat 'em all summer long like this, as long as I've got the grill fired up anyway. And sometimes I'll light it particularly for this. Yellow crookneck squash is good this way, too.

I'm right there with you!