lindag

Sorry about the bad weather ruining your plans. Sounds like you're getting an early start, ayeh?

I made a similar dish in my IP last week. Only I used country ribs instead of the cottage roll. And I slow cooked mine instead of PCing. This is one of my favorite meals in cold weather. I was disappointed however in that my boneless ribs turned out a bit chewy. I don't think they were fatty enough.

Can't imagine an Applebee's not thriving; the here is about the busiest restaurant in town. The food is always good.

Serious Eats just sent out a recipe for beef stew made in a pressure cooker. I thought it'd be ideal for those of with the IP as well. Beef Stew I just may have to try it this weekend!

Anna, Did you like the bread well enough to make the recipe again? I'm thinking I might try this one using my new Platinum Yeast because I really want to try it out and see if it's worth using.

Please let us know how it tastes, and if it's great we'd like to try the recipe!

I just saw an item about this: Red Star I ordered some from Amazon because I'm so intrigued about it. I'd never heard of it before and it wasn't available in my local supermarket. Anyone here tried it yet?

You need to grab that Zo if you can, assuming it's the two paddle model. I paid $200 new for the one I have and it's the best! You won't be disappointed. I've had several others but they can't compare.

I am stunned! You have extraordinary endurance and skill!

So I can understand this better; baking anything but bread, it's on the middle rack? Pizza, also on the middle rack?

I've had a little experience so far my with new CSO. And I know if probably says in the manual (if I knew where I put it), but I'm never sure when I bake something if it should go on the lowest rack setting or in the middle. Can someone provide some advice, pls? Cookies, for example, Scones, etc.

I get prepared dogfood delivered in shipping boxes packed with dry ice. Handling the packages of food creates an 'almost' burn and numbing of my fingers. I think this is due in part to the fact that in my youth I suffered minor incidences of minor frost bite while skiing, skating, sledding, etc. Note to self: next time wear the gloves that I set out next to the freezer for this purpose when handling frozen foods for extended periods of time.

It was 23ºF here yesterday morning and 28ºF right now. My basil froze even though I covered it, but that wasn't a big shock. This cold weather has me thinking about Chili in the IP. Here's the recipe: (it's a new one to me but it looks good.) http://www.tasteofhome.com/recipes/spicy-touchdown-chili

KAF sells a cooking spray that doesn't leave that residue. It is an excellent product and I use it every time. Everbake

And, that memory is more than just for color, case in point: Recently I needed some French fried onions (the ones in the can) for a recipe. I knew I had purchased some a couple months previous. I searched and searched through my cabinets thoroughly, making several attempts. I was so frustrated. When I finally did find I realized that I'd been looking for the container that was in my memory. But the product I had purchased was a house brand and not the French's that I was seeing in my mind. Totally different in appearance.

Indeed, Costco's roast chicken is better than any other, in fact it is infinitely better yet if served while still warm (without prior refrigeration) - try it for yourself sometime and compare). Here, Costco's meat and seafood is way better than anything in the local grocery stores. For me it's a long 35 minute drive to get there so I don't go very often anymore, maybe every three months or so. I cook most days for only myself so it's hard to justify the sizes sold. I have a big freezer and a big garage so I still stock up on their paper products and I buy their steelhead, beef, pork and chicken plus products from the pharmacy. For me it's worth the price of admission just to be able to buy better quality. It'd be even more worthwhile if it could sell alcohol!

Recently I made chicken strips from some organic chicken tenders. Used the buttermilk brine and then well-seasoned flour to dust them. I don't deep fry inside my kitchen because of the lack of a hood, so I took my Fry Daddy outside to the deck and cooked them there. They were absolutely amazing and I'm just waiting for another nice day (it's been cool and rainy lately) to make some more.

I got off the peanut version (which had always been my favorite) because it seemed that frequently the peanut was bad and there's nothing worse that a peanut that doesn't taste right.

I have another model of the Zo (the induction kind) and I absolutely love it as well. It makes every kind of rice imaginable perfectly. Just about the best small appliance investment I've ever made.

My preference these days is for the pretzel M&Ms. Of course, the more exotic flavors rarely make their way to these parts. In fact it took a very long time before we even got the pretzel ones.

I always pressure cook my beets, it doesn't usually take more than about 15 mins. and the flavor is kept in.

I learned absolutely nothing about cooking from my Mom (who was the homemaker). I detested doing anything in the kitchen, though I was made to set the table, peel potatoes, wash dishes, etc. The, once I was living on my own in my own apartment, it was necessary that I learn how to cook something! I actually had to ask my friend's Mom how to make mashed potatoes. The first real dish I made for myself was meatloaf and, boy, was I proud. That began my love of cooking and learning about cooking! And I've never tired of it.

I grew up on the Swanson's brand as well, because back then it was the only brand. Now there are so many different ones and those that are so much better. The best ones I've tried are Marie Callendar's chcken pies and the turkey pies. I've had the pleasure of eating one prepared in her restaurant in Denver and it was wonderful. I buy Shwan's now and they're pretty good too. The biggest complaint I have against these type of pies is that the bottom crust always seems to be gummy. So I just scoop it off and toss it into the disposer. Oh gosh, I had forgotten about the Banquet brand, I think they were actually the original. Quite awful, actually.

In a recent post by Kenji Alt's Serious Eats he post instructions for cooking halibut steaks. I want to make my first sous vide dish. I have some mahi mahi from Shwann's that I would like to use. HIs instructions was for 1-inch cuts; cook at 130º for 30 mins. Could I cook my ¾" fish for approx. the same temp and time and have it done right?