Anna N

Indeed. But they confirm my own biases.

When my ship comes in I shall buy a bunch of steaks and reach my own conclusions. In the meantime I have to rely on others and when their conclusions lineup with my thought experiments then I’m happy to accept their results.

Catalan beef stew with chocolate, potato planks and green beans.

I think I would be inclined to up my game and go for the slow defrost if I had a piece of really high-quality meat. Side by side comparisons are not something most of us try at home.

Interesting. My first reaction was of course to reject it out of hand. But I’ve never tried it and I’d be very curious. I have not seen any. I still have to wonder if it’s innovation for innovation’s sake or if there is a functional advantage.

Yes we are. But I know that Grocery Gateway doesn’t carry it despite having literally dozens of rice products. But I shall keep my eyes open in other grocery stores.

Thanks for posting this as it was a question in my mind. I suspected all along that slow defrosting over a 24 hour period in the refrigerator would yield the best results. But being that I never know what I want to eat until it’s almost mealtime I’m equally pleased to know that using the sous vide to defrost is a close runner up.

Don’t forget that the grains can be cooked in the Instant Pot and most of them take kindly to freezing. Just saying.

I don't think you would hate it. It's easy to make. It's one of my comfort foods. You might find it a bit salty....we like it, but we are salt junkies. Well it may be a while before I manage to get some. I just checked where I usually place my grocery orders and it’s not available there and the cost on Amazon.ca is prohibitive. But I do see that Wegmans carries it so I may have to put @Kerry Bealon the job.

Definitely not the breakfast I had envisioned. I wanted soft boiled eggs steamed in the Instant Pot. Apparently I was not awake enough to follow the proper procedure. But the hens had worked hard to produce these eggs and the farmer had worked hard to collect them and my best friend had worked hard to bring them to me and so... Hard boiled eggs on crispbread with some harissa-mayo (to jumpstart my brain) and some apple slices.

Whatever you say.

Perhaps it’s because of the bad reputation of HFCS ( high fructose corn syrup). I don’t know. But I have found it is usually wise to respect people’s opinions about the food they want to put into their bodies even if one thinks differently.

Don’t overestimate my skills or underestimate yours! You are as rightful as anyone else. You will lose that right when you die of starvation in the midst of plenty and not until! We all manage to feed ourselves and sometimes others and that gives us all the right to membership. Now I will surely buy some and try it.

So are you suggesting that I need to try it?

For a dish that really has only two main ingredients this packs a powerful flavour punch. Pork chops and cabbage . I had only one pork chop but it was very large and only part of a cabbage so I was able to do it in my mini. There is plenty left over for another meal.

I don’t think I’ve ever had it. Then there seem to be a lot of things I haven’t had. I guess it has something to do with being born in Britain and just not catching up.

Soupy? I hope it’s not another version of scrapple

Spinach steamed and then seasoned with a little toasted sesame oil before being topped with a fried duck egg.

Messy but good kimchi pancake.

And we barely scratch the surface.

On my list! Anxious to hear how you like them. I now have two copies of the book. A Kindle copy which I bought myself and a hard copy which is on loan from @Kerry Beal. It is fascinating look into a group of restaurants well ahead of their time.

I know this is now very common but I do recall when @Kerry Beal and I attended an Eggfest (or perhaps it was a restaurant show)that someone was serving pork sundaes. Pork, mashed potatoes and gravy were presented in something that resembled a (disposable) parfait glass. I was quite taken with the idea and at one time thought I would replicate it but it’s one of those things on my to do list that never gets done. Tiny meat and potato parfaits with gravy in shooter size servings would be such fun.

And some sauces.

I seem to have embarked on a flatbread kick. Bull’s-Eye (TM) barbecue sauce and leftover rotisserie chicken breast brushed with mayo and layered on a split flatbread. All were given a short sojourn under the broiler.

And here’s a template for grain bowls. Click.