[Instant Pot. Multi-function cooker (Part 3)]

On 5/14/2016 at 11:19 AM, blue_dolphin said:

Over in the sales and bargains thread, @andiesenji mentioned finding Pork PICNIC SHOULDER - BONE-IN $1.24 per pound at Walmart.  My local Walmart neighborhood market didn't have exactly the same deal but had bone-in pork shoulder blade roasts for $1.74/lb so I picked one up and cooked it in the Instant Pot.   I followed this recipe for Pressure Cooker Kalua Pig that seems to have a following in the Instant Pot community.  Lots of pulled pork sandwiches coming my way!

 

 

We can often find really good prices on bone in pork picnic as well. The last time I made it, I followed the NNP recipe you linked, leaving out the cabbage and garlic. I then pulled out the roast, pulled off the good meat, and then returned everything else to the IP for another hour while we ate dinner. After straining and chilling the results, I got close to two cups of snow white pork fat that I have been using ever since. Next time around I'm going to try to find a use for the broth as well!

[Yogurt-making @ home]

So for those that heat and then cool their milk -- do you let it come down to temperature naturally, or help it along with an ice bath or similar?

[RIP Gourmet Magazine: 1941-2009]

This is another problem with the publishing industry, and probably what doomed Gourmet (and more to come)--inability to guarantee advertisers adequate circulation.

The WSJ noted that subscriptions to Gourmet have stayed at historical peak levels (of just under a million), but that newsstand sales were down 25% year-on-year. That doesn't sound so bleak to me, but I'm not in publishing. Maybe if they'd invested what they paid McKinsey in keeping the thing alive...

Cooking Light has now gone to the teach-the-novice approach, so the subscription will be allowed to expire in two months. There has to be a happy medium between the "how-to-professionally-style-your-dinner-party-appetizer-trapeze" and the "peel-back-foil-to-reveal-tater-tots" genres....

Yeah, it really seems to be hard to find a balance. Cooking Light and Bon Appetit have seemed way too pedestrian lately, and to be honest I haven't been able to enjoy Food and Wine since Dana Cowin's navel-gazing, damning-with-faint-praise article on how, gee, Philadelphia might not be a culinary wasteland! I guess that just leaves Saveur?

It will be interesting to see what Ruth Reichl does next.