lindag

Toaster Strudels (frozen) are way better than Pop Tarts.

Thank you. That lid doesn't show up on Amazon.US.

Can you show me where you found it? My searches turned up nothing for the 3 qt.

Can someone point me to the post where the 3 qt. glass lid was mentioned, the one that fits the Mini Ipot? I've searched here and on Amazon but came up empty!

Just pulled the trigger on the Ipot Mini! Couldn't stand it any longer. I have some beets that will fit nicely and I'll make a half recipe of Ina Garten's Oxtail Soup (substituting Orzo for the barley which I don't care for). No I just have to figure out which pot to remove to storage so I have room for the little guy. Oh and I need to get the glass lid that fits it. Darn those eG enablers!

Imagine my surprise yesterday when I stopped in at very small grocery store on my way to town and found OXTAILS in the frozen meat case!!! I bought some (and, no, they weren't cheap) and I'm on my way to planning the soup I've been wanting. Every one of the larger stores around me has had none so this was pretty darned exciting.

I do use the CSO for reheating my Papa Murphy's pizza. So much better than the microwave. Takes a few minutes rather than a few seconds but the pizza doesn't get tough or rubbery.

Here's a similar knife, used for fish.

The only thing I can think of is fish.

I always made lists but then I'd get a call from The Mister who said he couldn't read my (printed) handwriting.

Brilliant!!!

Wow, someone snuck a big bag of candy bars into your cart!

The CSO warms nicely on the (obvious) 'warm' setting, too.

The more I've used my IP the more I've come to appreciate it. While I love cooking in my LeCreuset ovens and braisiers the IP is very efficient. I have the six qt. model and the 3-qt. Is on my wish list.

I actually own an Anova that was used only once. I would be happy to send it to you for just the shipping costs.

Too bad, my brisket that I slow cooked in the IP for 9 hours was still tough, tonight I will PC it for another 10 mins. Or so to see if that helps. Otherwise it's expensive dog food.

FAUX mandoline?

Tonight's dinner is All Day Beef Brisket slow cooking in the IP The only change I made was to add a couple small cut up carrots. IT smells wonderful, will be ready in another three hours.

I dislike him Fieri almost as much as I dislike Michael Symon. Both are loud and boorish and obnoxious.

I remember just one recipe that I made where the flank was PC'd in strips; the instructions were to cut the strips with the grain so when they were cut into bites they were then cut against the drain. I turned very good. Maybe it really doesn't matter?

Strange...that's the first time in a VERY long time that I've seen an actual bottle of ketchup on a restaurant table...for centuries I've only seen the ubiquitous (how I HATE how that word is over used) plastic squeeze bottle.

Too much of a rigmarole for something that can be done so simply. Aren't we trying to reinvent the wheel here?

Based on those examples I think I'll be OK. Thanks for the help.

Can anyone say if the Indian ingredients are easy to find in stores?

I used to have a spice rack somewhat similar to this one. I used it for the most fragile of spices and kept it in the fridge. The fridge I have now has a bin in the door that I believe is meant for fruit but I use it for my spices. It's very handy and holds about 20 Penzeys jars, most are ½ cup, a few are ¼ cup.