lindag

Actually, then it was Dirty Dick's Hot Sauce. But that was before I'd tried Inner Beauty.

It's that time of year when we're inundated with all things pumpkin. Personally, I'm not a fan...I can have one piece of pumpkin pie and I'm good for the rest of the year. What do you think? Overkill? (I do buy cans of pumpkin purée for my dogs, though, it's a great dietary supplement for them.)

A couple years ago I did a side by side taste test of the dozen or so bottles of hot sauce I had on hand. Tabasco came in dead last by a huge margin.

Do you think it's unnecessary to pre-brown the meat?

Some areas near me are already getting a bit of snow....pretty early for that, even here!

Well, I'll have to Google that!

My Mom used to make me liverwurst sandwiches with thin slices of onion on (of course) Wonderbread or its equivalent. haven't any in many, many years. I may just gave to pick some up next time I see some.

The old Good Eats was only marginally interesting to me, I found it too geeky. The snide Alton Brown is even less appealing.

Wow, that really looks good!

I'm amazed that anyone uses Tabasco anymore since there are zillions of brands that are way better. Tabasco tastes much too vinegary for my tastes...My current favorite is Inner Beauty Hot Sauce. I also like Dirty Dick's hot sauce.

I have a bag of Costco pine nuts in my freezer that's been there for years! Do you think they're still worth using? I don't think the package has ever even been opened; it was purchased on a whim.

I'm wondering if L&P is really the Tabasco of Worcestershire sauces; by that I mean that for me Tabasco is at the bottom of the heap and popular only because of its longevity to the market. I'll see when I have an opportunity to try my new brand.

Thanks to the enabling here I've managed to acquire a new iSi Soda Charger...something I didn't know I needed until the topic appeared here. I actually owned one previously (an off-brand) that was stored away in the pantry and when I dug it out to use I found that the charger holder had disappeared, probably in the move here some eleven years ago. So when I couldn't find a replacement for the holder I had to buy a whole new bottle. However, it is now happily residing in my fridge staying cold and I use it almost daily.

Thanks, I did not know that!

I've only had my mini for a few days but I love it! I always have to scale down my recipes (also a one person household). So far I've made beef stock for soup and beets but it's earning its counter space.

For me it's the CSO and my Ipot (the six qt. and the mini).

Ahh, yes, a bit of clever marketing, it insinuates the Bourbon as an ingredient to lure the foolhardy (me). But I'll use it anyway, it still should be good.

I couldn’t find the brands of Worcestershire mentioned above but I did find This one. Haven't tried it yet, but how bad could it be when it has Bourbon in it? And it is rated very highly.

Saw this recipe this morning from Epicurious: https://www.epicurious.com/recipes/food/views/instant-pot-vietnamese-chicken-noodle-soup-pho-ga?mbid=nl_10022017_Daily_CTN_AM (1)&CNDID=3909292&spMailingID=12039290&spUserID=MTI5MTUwODg3NTA5S0&spJobID=1260110538&spReportId=MTI2MDExMDUzOAS2 Definitely on my to-make list.

Today was my trip to town to get my nails done (every three weeks) and couldn’t resist stopping by KFC for the little box of chicken strips, mashed potatoes and gravy, biscuit and a side of their coleslaw. Brought home to have with a Budweiser and Clamato. Pretty darned good.

The results of my soup last night, after going back and forth from the mini pot to the stock pot turned out really good; in fact, I think the broth came out better because I pressure cooked it. (I was two hours off in my cooking time because I got lost binge-watching "Alaska: The Last Frontier" on the Discovery Channel. The series is fascinating!)

Ouch!

The big Presto canner I bought several years ago to can some beets lasted only one season...only because it was really overkill for me. I ended up gifting it to my cleaning woman who would actually use it.

I'm always startled when I see the price of halibut here in the stores. It varies some but often at $17.99 per pound.

My new mini saved me today. I mis-read my soup recipe and started cooking two hours later than I should. So after browning my shanks I moved them to the mini and started the pressure cooking for 45 mins, (Guessing at the amount of time needed). Then I'll proceed with the soup (moving it back to the stockpot) and dinner will be ready before bedtime,