Anna N

I enjoyed it tonight with some Israeli couscous (ptitim) which I found much more to my liking than regular couscous. I am curious to know what you used as "chili". I chose some Aleppo Pepper but I'm not sure that was the most appropriate. Since I enjoyed it I don't suppose it much matters but I would still like my curiosity satisfied.

I have far too many ingredients that meet that same criterion. Edited to add: I see Amazon carries the cubeb pepper. I don't see buying it unless I become addicted to it though.

Arrrghhh. I succumbed and bought the book. Tomorrow I am aiming to make the Bäco bread. Limited access to ingredients even the more common ones will leave me way behind in your dust cloud. But I'll enjoy everything you post anyway. Incidentally somebody who made that dish mentioned that for the cubeb they subbed 1/2 teaspoon allspice berries and 1/2 teaspoon peppercorns. I'm assuming they would have ground them.

Sorry I meant to add a link to @shain's version. I have added that link now.

For whatever reason it doesn't go to that page when I click the link on my iPhone. I get this

Oh I don't know. A gochujang glaze and some banchan might not be so bad.

My tajia is not as nearly as nicely plated as @shain's (I am cooling it off before refrigerating it). But I did want to show that I had made it and it is quite delicious. It may or may not appear at dinner this evening. Edited to add a link to @shain version Click

But I think glace is quite different from very liquid stock. I would be much more comfortable keeping glace in the refrigerator although knowing how obsessive I am, I'd probably still freeze it.

We just cross-posted Elsie.

Found that link. Here it is on the page in question Click I couldn't get it to centre properly on my phone. Maybe others will have more luck.

Don't make me regret re-homing mine. It did some things very well but they're not the things that are normally appearing often at my house. Number two son will probably get far more use out of it than I did. I am very glad I tried it. My one regret is that I never did try the pork belly in it and there is a recipe somewhere online which makes it look like a fabulous way to treat this cut.

It's almost impossible to say without knowing something about your stores. But here the only thing that I might have some difficulty with would be the cardamom pods in regular supermarkets. For the black cloves just use cloves (I have never heard of a black variety). You might even be able to find a garam masala already mixed. But of course I cannot guarantee what you can find in your supermarkets.

I LOVE my Joule but will acknowledge its limitations in that it does need an app. Before the Joule came along I had the ANOVA and still would not give it up. I think it is much more likely to meet your needs and it has been highly regarded by users on this forum.

So no photograph yet. But I did make the beef curry from the Indian Instant Pot Cookbook. Click. I did not use the cilantro and there are a couple of minor differences from the one in the book. The book calls for only 1 pound of beef. And I suggest you go easy on that 1/2 tsp of cayenne unless you're a huge fan. I wasn't expecting to be impressed. I'm not bragging when I say that I was the recipe tester for member @Monica Bhide some years ago so I know a little bit about Indian food. I tested 300 recipes in 90 days! And so tossing all the sauce ingredients including the spices into the blender and then pouring the lot on top of some raw beef and pressing the manual button struck me as likely to be a waste of perfectly good food. I am still not prepared to say that I've never had a better beef curry because I have. But if you're challenged for time or for physical reasons add this one to your collection of Indian dishes. It is not nearly as one dimensional as I expected and thevbeef is beautifully tender. I used boneless crossrib and trimmed and cubed it myself. That was probably the most complicated and time-consuming part of the whole recipe. If you have access to good stewing beef you could skip that altogether. I am quite convinced that this will improve even more if it spends the night in the fridge. And besides I want to make some flat bread to go with it. So watch for a photograph later.

The photograph in the book is stunning.

I might have fallen for the bread book at that price but your prime membership and your residency south of the border are reflected in the price that you would have to pay. I'm not giving up my citizenship or half my pension cheque for a damn bread book. Actually the recipe for her famous peasant bread is readily available all over the Internet and she's even made YouTube videos to show the process. Just saying.

Fried potato and cheese pancake from Six Seasons. There is a reason that I'm showing you this still in the pan. I knew without a doubt that any attempt to remove it from the pan would not end well. There is a reason you are advised to read a recipe! This one called for a nonstick pan. Missed that part. This is a very well seasoned cast iron pan but it was not quite up to a mixture of cheese, onion and potato. But it was very good and I enjoyed it with some tomato chutney. (The pancake not the cast-iron pan.) Edited for clarification after I read it through and wondered if I would've broken my teeth on the cast-iron pan.

Ah, but my rationalization skills would put me in the poorhouse in about a week. You may still have a ways to go to catch up.

Yep.

I did.

Fortunately they often revise those delivery dates down. I ordered something and was given an October 5-29 delivery date but have just been informed it's shipped and is on its way. I found the lid because I was surfing Amazon.ca. A very dangerous occupation not helped at all by all the enablers here. I got as far as putting things in my cart but resisted pushing the buy button.

They did. It is currently out of stock but they do make it.

Yes it's quite frightening isn't it. But in a world where there are facts and alternate facts one should not be too surprised.

"Use it up soup" made in the Instant Pot. No recipe. Found a smoked turkey bone and a couple of sausages in the freezer. Made some stock using up some Parmesan rinds. Tossed in some cooked and some raw vegetables. I think the Parmesan rinds make the soup.

rotuts, it was already as crispy as Melba toast. Further toasting would not improve it. No (or little) sugar, no caramelization, no colour. The method of applying heat doesn't even factor into the equation. For great toast you need not only a great toaster but also the appropriate bread.