Anna N

Update concerning my mini. I have had no response from the company and I was about to rattle their chains when I read a little further into their email. They had requested a series of photographs of the pot in operation and of various labels and parts. I have completed the requested tests and submitted the photographs. So back to waiting mode. oops. Better more relevant link click.

After an epic fail at making Cornish pasties I found myself with some leftover vegetables and meat. I cooked the leftover potatoes, rutabaga and onions together then mashed them with some butter. I browned the leftover beef, deglazed with some white wine then added some vegetable stock and simmered slowly for about half an hour and snatched victory from defeat. @Chufi where oh where are you? You are so missed. My version of stamppot: Who needs Cornish pasties?

More cock-a-leekie soup. It improves with age.

So do I. @mm84321 may not be Jekyll and Hyde but I’m beginning to suspect Paula Dean and Thomas Keller.

I dismissed this book as uninteresting. Now that you have started cooking from it I’m beginning to wonder if that was a hasty judgement.

Not a Cornish Pasty.

I confess to not being aware of Paula Woolfert’s method but it certainly sounds reasonable and she usually knew what she was talking about. With the Cuisinart Steam Oven it is easy enough to test it out.

Never dismiss the opportunity to partake of a little port.

My thoughts exactly!

Crispbread with caramelized onions and blue cheese and a few black grapes. Every cook needs a stash of caramelized onions.

I cook a fair amount of duck and I approached it exactly the way you did. Unless these legs came from a new breed of fat-free duck there was going to be a lot of fat.

When @Kerry Beal gets a bee in her bonnet honey flows. She is an embarrassment to the rest of us normal humans.

Yes, it does. In fact that’s exactly what I’ve done although no company will be harmed in the process. I am, however, wondering if just crisping up the duck will get it warm enough for service. It is pretty fragile otherwise I might consider sticking it in the sous vide just to warm it up. I might still consider it. Do be careful with the amount of salt called for. I miscalculated slightly forgetting that my stock was salted. It is still delicious.

Wow! I added only one step to the recipe and that was to defat the cooking liquid before taking the stick blender to it.

Creamy leeks and scrambled eggs on crispbread and some black grapes.

After a very disappointing dinner, I thought dessert would make me feel better. Oranges with Kerry’s caramel sauce. Sometimes I get to be @Kerry Beal‘s taster/tester. Thanks for your expressions of sympathy but somebody has to do it.

Leftover smothered pork chops, broccolini and grape tomatoes.

If you forget they exist they can grow some very interesting flora and I suspect fauna!

You are very talented.

When hope triumphs over experience you end up with a rather disgusting piece of salmon. I keep believing that it is possible to eat a piece of frozen fish and actually like it. The tomatoes were tasty.

That is without the inner pot which is in the dishwasher at the moment.

But wait! This is just a tease! You can’t do this. Did I mention that my favourite curse, — may the bird of paradise poop in your porridge—can reach all the way to Hong Kong?

For the 6 qt I get 9 1/4”.

Not yet and I’m getting antsy.

I did manage to get my 6 quart back from my daughter before she went off on a girly weekend. I made the chicken korma from the Indian Instant Pot Cookbook by Urvashi Pitre. I do a lot of Indian cooking so I had all the spices and I make my own garam masala. The ingredient list looks very long really it’s just a bunch of spices. The recipe comes together very quickly. You make the sauce in the blender, pour it into the Instant Pot, top it with a pound of boneless skinless chicken and cook on high pressure for 10 minutes. Before finishing you add some coconut milk, some tomato paste and some more garam masala. Really it was one of the speedier Indian recipes that I have ever made and I still came up with a very tasty result. No photo because it went directly into a container to go over to my daughter's house when she gets back from her weekend.