curls

The So Good website recently posted an article/snippet about using powdered egg whites to make marshmallow -- may help with your nougat making... http://www.sogoodmagazine.com/pastry-blog/pastry-chef-articles/marshmallows-made-with-albumin-powder-by-jordi-puigvert-in-evolution/

Finally tried out some ribs in the IP, beef ribs! Cooked in the IP & finished with some BBQ sauce in the oven. They turned out very moist and tasty.

We should do that! :-)

Thanks @chefmd, I had been to Komi a few times and loved it. I'm still trying to decide if I would like to go to Pineapple & Pearls. Thank you so much for your review and pictures. :-)

@chefmd have you been to Komi? If you have, how does it compare to Pineapple & Pearls?

Resistance is definitely futile. Went shopping at Wegmans tonight and they had these space popsicle molds (http://www.zokuhome.com/products/space-pop) on clearance had to take a box home because of all the beautiful popsicles that @blue_dolphin has made! Almost came home with a set of their character popsicle molds (http://www.zokuhome.com/collections/pops-ice-molds/products/character-pops) too -- also on clearance at Wegmans. Now to make room in the freezer.

Reading Michel Richard's books... "Happy in the Kitchen" and "Sweet magic : easy recipes for delectable desserts"

Thanks @HeatherAvila! I'll check out clearbags.com too.

@shain looks like we were on the same wave length today! I baked a pruimentaart (plum pie) with prune plums.

Safe travels home & thanks for taking us with you to Manitoulin. Are you going to batch up some cocktails before you leave so they will be ready for you when you return?

Just custom size or are you getting a logo printed on them too? I look into that, would be good to locate a local shop that could do custom cello bags.

Thank you so much!!! I searched Uline too and couldn't find them. Now they are everywhere, thanks Kerry! Now all I have to do is find a mould I like that fits one of those sizes. And at Nashville Wraps http://www.nashvillewraps.com/clear-cello-bags/resealable-bags/c-052478.html

I have been looking for self-sealing plastic bags like Soma uses for chocolate bars. Interested in a rectangle vs. the squares Soma is using. Have not found anything at Gleurp or Nashville Wraps (but I may be using the wrong search terms). Anyone know where to find these bags (in a variety of sizes) that have a flap with a bit of adhesive on the end for sealing the package? Any other chocolate bar packaging ideas that don't require going custom?

Thanks to @Shelby for her venison cooking advice!!! Slow cooked a venison roast with some beef broth, wine, onions, garlic, peppers, mushrooms, and various seasonings. Thickened up the juices and pulled the cooked venison roast. Heated a portion back up to serve with noodles this evening. Planning on some drip venison sandwiches for lunches during the week -- those are some leftovers that I am looking forward too.

@chefmd head on over to BreadFurst for your Kougin Amann fix.

@Anna N I used graham crackers for my cheesecake crust. Went with graham crackers and butter -- no added sugar in the crust.

Made a small cheesecake in the Instant Pot. Turned out just about perfect... next time I'll cook it for another 5 minutes (the center was not as firm as I would like). Used the recipe that AnnaN and a few others have used but went for a vanilla cheesecake). http://www.pressurecookingtoday.com/meyer-lemon-cheesecake/

Made some stuffed bell peppers in the instant pot. Using this plate lifter to help get things some things out of the IP (worked quite well with the springform pan).

Just have a few tomatoes and herbs this year. Think we have figured out a spot in the yard to turn into a vegetable garden... a project for next season. Thrilled that the tomatoes are ripening - starting to enjoy the smaller varieties. Looking forward to the mid-sized maters and the beefsteaks.

Did you let the pudding mixture come to a boil and let it boil for a minute? Since cornstarch is the primary thickener, this is the necessary process to make this pudding. Don't know why they don't mention this in the recipe's directions. More about cornstarch here http://www.argostarch.com/movieviewer3.asp and http://www.finecooking.com/articles/thickeners-food-science.aspx.

Just heated up some pasta sauce for tonight's dinner in the IP because... well I just got an IP. ;-) BTW as many of you already know, the sauté function works very well.

I've had soooo much fun with my new toy today! Water/pressure tested, made two perfectly hard boiled easy to peel eggs, and cooked up the most delicious red bliss potatoes! Boy oh boy, am I impressed with those potatoes. Definitely going to make some mashed potatoes soon and hoping to IP a cheesecake tomorrow. Glad to be part of the IP gang.

My prime day Instant Pot arrived yesterday! The Hip pressure cooking book & Shelby's springform pan for cheesecakes are scheduled to arrive today. Planning to experiment with it this weekend!

Thanks and drat... I couldn't resist that price this time. In a few days my new Instapot should arrive! So... any recommended books or accessories to go along with it? Guess I'll have to read through the Instapot topic more thoroughly this time!

Thanks to @patris for sharing your marshmallow bars at the workshop in Toronto. This weekend I made two batches of marshmallow bars... - vanilla marshmallow with peanut butter, chocolate and graham crackers - cinnamon marshmallow with chocolate and graham crackers