lindag

I have the same one that Jo has. It was rated #1 by Cooks Illustrated. It didn't used to be so expensive though (like everything else these days).

Welcome to the club. My whole life is like that. I have magnifying glasses everywhere.

I don't particularly like 'military time' either but it's easy to get used to. You could write your commonly used times on your manual for easy reference.

I always user the 'time' feature. I set the time of day, then set the time to have the rice done. I never have to change either because the rice can be prepare ahead of time as far ahead as you want and the finish time for me is always the same. Easy Peasy. The only bug is when the Daylight saving interferes.

@Ann_T Did your halibut filets come with the skin on? I got some Wednesday and had a devil of a time removing it before cooking.

@BonVivant what an amazing feast!!!

Since I have some corned beef left over I decided to make this casserole. It's on tonight's menu.

I see what you mean; I opted to not put them on Zo bread machine for the same reason. My big KA mixer lives on a rolling cart so I didn't want them on it either.

Sorry it took me so long to get back to you. Finally today I started adding these to some of my countertop appliances. I was worried at first because most of them already had some kind of buttons on the bottom to prevent slipping. However, so far I've not had and problems applying them. The ones I've done slide beautifully and they're super easy to apply. I have about four more to go but I give them a big thumbs up.

Well that's a big PITA.

Mine is KAF's recipe for American Irish Soda Bread.

Is the yellow chartreuse used just for color or is it really needed? Not sure I'll be able to source it around here.

EverythingKitchens.com is having a Breville sale. Check it out.

For the first time that I can remember Corned Beef is still available after the holiday. In the past, when the day was over all the CB was gone until the next year. I wanted a flat cut but that was sold out before the 17th so had to to do with a point cut. Now they have more of the flat. (No longer on sale though.)

Last night's dinner was Ham and Bean Soup made in the crockpot, along with some homemade bread. Perfect meal for a chilly and wet spring evening.

Wow! That's some beautiful corned beef (and everything else).

I've been reading about this ingredient this morning and it sound amazing. Have any of you eG-ers tried It yet? https://www.seriouseats.com/shio-koji-marinade-recipe#toc-what-is-shio-koji

The BHG cookbooks were a godsend for me, basically teaching me how to cook as a beginner.

I wanted nothing to do with anything happening in the kitchen as I grew up and my mother allowed it, only making me set the table or peel potatoes and, of course, wash the dishes. As a result, I knew nothing when I moved into my first apartment. I remember calling my friend's mom to ask how to make mashed potatoes. That was for the first meal I ever made to go with a meatloaf. I'm sure it was dreadful but it made me proud. After that I ready to learn.

@Darienne, Re: The cabbage soup recipe: I didn't make mine in the IP but it's every bit as good in the slow cooker or Dutch Oven.

@mgaretz Can you post your recipe again for Cabbage Soup? I can't seem to find the original thread and @Darienneis looking for it.

Had to look that one up.

@dtremit I just wanted to add that the AF that I own is a Ninja Speedi. It works fine for me but I mostly cook for one.

FwIW, America's Test Kitchen rated this one #1 Instant Vortex They did not like the Ninja (I can PM you the results if you'd like.-)

@Kim Shook Will do.