lindag

I have one of these, although a different older style K-R, that I bought 9 years ago (this one). I don't need it often but I did use it just last evening when I couldn't get a small bottle of tonic water open. Works great.

Gotta try that!

That looks so good. What did you do with the (non-green) onion?

Thanks for the info about not browning. My late husband used to cook up lamb chops but always did it outside on the grill, he said because the odor in the house was really unpleasant. I’m glad not to have to experience that.

Thanks for the inspiration. I just added lamb shanks to my grocery order. I’ve never made them before but the recipes I’ve viewed look delicious!

So, I made these buttery veg. Along with chicken thighs that I’d marinated in Yoshida Sauce an cooked in the CSO.

On Saturday I watched the latest episode of ATK while they made Buttery Spring Vegetables I found all the vegs. at one of my nearby markets. So, this is on my menu for dinner tonight. I just have to pull a protein from the freezer...we'll see what I find. The instructions are to put the cut-up turnips and asparagus into a steamer basket and steam over boiling water for 2 minutes. Then add the sugar snap peas and steam for another 2 minutes. Then add the radishes for another 2 minutes. The sauce is made up of 1 Tbsp minced shallot, 1-½ tsps. white wine vinegar, ¾ tsp salt, ¼ tsp sugar, 6 Tbsps. butter cut into six pieces and chilled, followed by 1 Tbsps. minced chives. Since I can't post the whole recipe (copyright), I will PM it to anyone who asks.

Dinner last night was Vegetable Beef soup made with oxtails, soup bones and loads of fresh veg. That was my last package of oxtails from the freezer that I bought last year. I stopped at the grocery today where I bought them and they told me they don’t order them anymore because they don’t sell well. The butcher offered to order some for me if I bought a minimum of 9 lbs. at a price of $8 per pound. I would consider it if I had the available freezer space, Too bad, they make the most wonderful soup and broth. I haven’t g]been able to locate them anywhere else around here.

After digging around for other recommended SV egg-poaching times and temps I gave up and pulled out old egg poaching pan (a W-S purchase from about 15 years ago). Voila! Perfect eggs. My search is over. What”s old is new again. Either that or you can’t teach an old dog...

I've tried many times and temperatures. One ChefSteps recommendations is 90 minutes for fully set whites but who has that much time for an egg?

I'll have to try this, I steamed one egg last night for Shrimp Louie and put it over boiling water for 12 minutes; I thought it was pretty perfect. I have not had success (yet) with poached eggs...they've turned out with too runny whites. Do you have a secret for poached eggs?

Well said.

Thanks, I don’t know how you did it.

It doesn’t show the recipe, tho.

that is so weird. Both links take me to the soup recipe. The answer to this puzzle is way beyond my pay grade. (Maybe it doesn’t translate to Canadianese?). 😁

I’ll try again Here.

For me it goes to a post made by @mgaretz in the IPot thread with his recipe for Cabbage Soup. How is that possible? i think the recipe is actually on the same page as the the one you show...before or after if I remember.

Are you sure? It doesn’t for me.

‘Another new favorite soup is this one posted by @mgaretz. If you, like me, love, cabbage you’ll love this recipe. Easy to make and just delicious. Some nice crusty bread with it and it’s a meal.!

One of favorites is Vegetable Beef soup. I use chuck or oxtail with some soup bones. Make the broth under pressure then add loads of fresh veg. Really easy and fun to throw together. Perfect on a wintry day. On my schedule for this weekend.

How did the m/w act when it quit? Did it still run but not heat? I ask so I’d know if it was just a fuse in case my stops again. When mine die it would still operate but didn’t heat.

My sympathies...that’s a big investment in both time and money. A shame to waste it.

Thank goodness! I was feeling like real slob when I looked at mine!

I went looking for some sliced beef in the big garage freezer. Found quite a few items that needed to be tossed. Made a small dent. The freezer side of my kitchen fridge is stuffed to the point of frustration. I need some Italian sausage that’s in there; sure hope I can find it, ‘It’s not unusual for me to give up looking and then buying more. Then it turns up.

About this ham; First time I used any of this ham. I cut thin slices and made up sandwiches with fresh baked biscuits. I’m so disappointed; the ham was dry and chewy and relatively tasteless, also a bit salty. I wish I’d listened to @MetsFan5 when she spoke of her experience with this product. It sure turned me off any other of their meats. Now my dilemma is what to do with 2-1/2 lbs. of this stuff. Any ideas?