kayb

I have been immensely impresssed with the Anova customer service people. They don't play.

Linguine with tuna, capers and Kalamata olives in a lemon/olive oil sauce.

Amazon has the Instant Pot Lux60 on sale for $69.99 until midnight CST only.

Pleased to have you! Lots of great cooks here to learn from -- I learn something new nearly every day.

I tried some after about four days; weren't very good. I'm holding out for two weeks before I try again. Host's note: this extended topic has grown too large for our servers to handle efficiently; click here for the next segment.

@ElainaA, looks like a lovely meal.

Any of you who have used a dehydrator with no solid barrier between heating element and ventilated trays (like the one I got at Aldi) -- how do you clean the bottom where the heating element is? I am doing beef jerky today, and have some dripping through the vented trays onto the bottom. At a glance, heating element doesn't appear to be detachable. Just wait for it to cool and clean with a wet cloth as best I can? I amused the guy at Aldi to no end today. They had nice-looking cabbage for a buck a head, so I bought six with which to make another batch of kraut, as the first one is GONE. Guy at the checkout looked at me curiously. "Cabbage on sale?" "Going to make kraut this week," I replied. "Really? You can MAKE kraut? Will you teach me how?" So the Aldi guy is going to come to my house, bringing more cabbage so he can make his own as well, and we are going to make kraut. My daughter had a fit. "Mom! You don't KNOW him! He could be an axe murderer!" Yeah, but I'm the one with the REAL sharp knives.

@Shelby, great looking bread! Should have put yesterday's bacon barbecue meatloaf in the CSO, but I used it for bread that was a dismal failure. I'd made and frozen some sandwich rolls a while back, and have had success before in thawing, proofing and baking, but not this time. Think I didn't give it long enough to thaw and proof. We chunked them.

Tomato, cottage cheese, two kinds of pickles, baked figs with blue cheese. Fueled for the rest of the day now!

Ahhhh....Silver Queen. No trip to Georgia this month, so no Silver Queen for me. Sigh.

IP to the Sunday dinner rescue. I had made my bacon barbecued meatloaf and reached in the pantry for a big can of Bush's Best baked beans, my starting point for my standard baked beans, only to find...there wasn't one there. So, I pulled out the IP, quickly cooked some Rancho Gordo domingo rojo beans, and proceeded apace with baked beans. Sunday dinner saved.

It's about time for my annual fish sandwich. With extra napkins to wipe off most of the quart of tartar sauce with which they douse it. Limp lettuce and insipid, pale, mealy tomato slice go directly into the trash. Fish, the remaining tartar sauce, American cheese and a bun. And that'll be it until (a) next year, or (b) the next time I'm traveling and swing through the drive-through for their "senior" coffee (which is free!), a hash brown, and an apple pie.

Thanks, @ElsieD. Got it saved.

<<<hanging head in shame>>> I don't know; I let it drain down the sink. I don't need to do any baking, and I have a quart of whey in the freezer for the next time I do, anyway. Have no other real use for it. I would say around a cup as there's somewhere close to three cups of yogurt. Depending on everyone's assurance that I could freeze braised red cabbage, I decided to make it in the IP today. I wound up with four single-serving size containers and one larger container I will take to a friend early next week (she wanted me to make her some German potato salad, and I figured I might as well make her some cabbage, too). Made it in the IP as well; sauteed the onion, shredded and sauteed the cabbage, added vinegar, caraway, juniper berries, and allspice, some cider vinegar and a little water, and gave it 15 minutes at high pressure, natural release. Tasted, let it slow cook an hour, stirred in a half-cup of heavy cream, let it slow cook another few minutes, and dished it up. Had a healthy helping for lunch, with a piece of toast.

Pineapple pork fried rice, aka clean out the fridge.

Can always cut them in half lengthwise if you prefer larger pieces.

We're in high peach season, and they're wonderful this year. I've been simply macerating them in some sugar, and eating them with yogurt or cottage cheese or on a slab of homemade bread spread with ricotta. Have made one peach cobbler. Will likely make peach preserves or peach jam next week, as I have a half-bushel I picked up at the market today.

I'm always sad to see your stay on Manatoulin come to an end. Thanks for taking us along with you, again!

Absolutely wonderful! I will never make it any other way. I did a quart of dry milk, and came out with something more than a pint of yogurt, very nice and thick after I strained it. It was most excellent. My dry milk was instant, and I went with it, as I had never seen any other kind. Worked just fine.

Yet another thing at which the CSO excels: Potato skins. These have been a favorite at my house since the kids were little. Bake Yukon Gold potatoes until barely soft (I generally do this in the microwave. Halve them and scoop them out, leaving about 1/2 inch or so around the edges. Brush with a little bacon grease and broil (CSO broil @500, 7 minutes). Fill cavities with grated cheese, chopped bacon, chives, scallions, whatever else suits your fancy. Broil again (CSO 500F, 3 minutes). Serve with sour cream or Greek yogurt for dipping. Please pardon blurry photo.

Potato skins, one of my favorites (albeit a blurry photo), from the CSO. Details on CSO thread.

I will confess I do find it tough when I can't increase the text size.

Have yogurt-to-be fermenting away in the IP as I type. Ready about 9 tonight. Tried, per @ElainaA (I think!) making it with a quart of mixed-up nonfat dry milk, though I used yogurt starter instead of an existing yogurt culture. My one attempt at using the existing culture resulted in failure, so I just do starter. Love that thing. Red cabbage in it this weekend.

I have done something I don't like to do -- gotten a cookbook I really wanted, on my kindle. I find it not friendly for browsing/looking at recipes, and I just prefer to have hard-copy cookbooks. But when a discount book "deal-finder" to which I subscribe offered me French Country Cooking, by Francoise Branget, for $1.99, I couldn't resist. The first few electronic pages have me contemplating ordering the dead-tree edition.

Belatedly, welcome. Guess you eased in while I was occupied elsewhere. Love to hear more about your curing meat...that's a plunge I'm thinking of taking this fall, once I get through canning and freezing and it cools off enough I can hang stuff in the storage building.