Anna N

The Elizabeth David book (Kindle) is also available for $2.99 on the Amazon.ca site. Edited to add I am not a prime member.

"From Here to Eternity" -- Chinese takeout for singletons.

So these two ladies who lunch or back in town! Today after some grocery shopping which brought me more joy than you can imagine Kerry and I returned to Pintoh Cuisine (Tiffin? Remember?) As usual we shared a bunch of dishes. This was a platter whose name escapes me and the menu online is not much help. It included chicken wings, a salad, shrimp chips, cold noodles and the only disappointment-- some plastic pork rinds. Pla Muk Todd ( crispy calamari with Nam Chim dipping sauce) & Moo Ping (marinated pork skewer with jeow dipping sauce). We both would've been happy with nothing but those pork skewers which were quite amazing. Duck Laarb. Delicious but still there was some left for Kerry to take for a meal this evening if the alligators let her eat. This place is not afraid of a little heat or a little fish sauce.

Nice! I hope you enjoy every minute with them.

Very sad breakfast. Leftover Chinese takeout. Chicken in orange peel sauce. It wasn't great fresh and reheating it only sent it further down the inedible track. I had optimistically put some in the freezer but shall dig it out and move it to the other place where food goes to die.

The devil made me do it. Chinese delivery. From left to right: Beef with broccoli Chicken in orange peel sauce Crispy chicken wings Vegetarian eggroll

Pickled red onion.

I, too, have often switched from sauté to pressure with no difficulty. However, always before there has been considerably more liquid added to the pan before moving to pressure cooking. I am thinking that this may be part of the equation of the overpressurization.

It passed the water test with flying colours.

Do you feel as if you are being led down the garden path? The explanation is just too bizarre for words. Edited to add: And since when did Amazon give a better deal to Canadians than Americans.

No. You must always use the inner pot. I put this on a trivet inside the inner pot. Any stainless steel bowl that will fit should work just fine.

Almost bacon and egg risotto. See here.

Hard for them to argue with the photograph I posted of their website.

So I wasn't sure if I should share this experience with my Instant Pot with all of you. But I believe we should share the good, the bad, and the ugly. In the end I think that the IP did exactly what it should do when it calls in one or more of its safety systems. I was adapting a recipe from the Hip Pressure cooking site for risotto. The only real departure from the recipe on the site was that I was sauteeing some bacon with the onion. After briefly sautéing the 1/2 a cup of rice I added one cup of vegetable stock. I put the lid on quickly as the instructions say, switched from the sauté function to manual, set timer for six minutes and walked away. I noticed that the display had changed from "on" to "6" telling me that it had reached pressure. Suddenly it started spewing steam very loudly and managed to totally terrify me. I snuck around it as one does when facing an enemy and quickly unplugged it. I saw that the pressure had dropped but I did not trust this noisy enemy in my kitchen so left it alone for sometime. Finally, when I had plucked up the courage to face my nemesis head on, I opened the lid. Nothing at all appeared amiss. The rice was not burned, the gasket seem to be in place, I could see daylight through the valve telling me it was not plugged and about the only thing that struck me as dicey was that the rice add absorbed most of the liquid. After I had calmed down and tried to assess the situation reasonably, I am wondering if the thing was so hot from the sautéing that it somehow affected the production of steam and it became over pressurized. It did not explode nor did it give any indication it might. I tend to panic in the presence of loud noises but I believe that it was doing what it was designed to do -- safely releasing the pressure. I intend to put it through a test with just water in it very shortly. Any insights?

This is my favorite bowl for using inside the 6 quart instant pot. I found it in a thrift store but I have shown you the dimensions in case you see something similar. Also if you Google accessories for the instant pot you will find many people who have found suitable accessories and have provided links to where you can buy them.

Thank you.

I believe it was harissa.

Yep. I'll settle for just the crackling, please. Fantastic looking piece of meat.

I am finding just lately that in a package of 6 thighs the variation in size makes even cooking quite a challenge.

Very, very strange. I am not a prime member either in the US or in Canada and yet I can see the lower price on the US site. I am guessing it is some sort of glitch and perhaps Amazon.com is not even aware of it.

Other than orzo I am not huge fan of short pasta. This cavatelli is tolerable, however, I cooked far too much of it and left at least half on my plate. I found a few, and I mean a very few, tiny shrimp in the freezer and tossed them into some more of the roasted tomato sauce. I really must freeze the rest of it before I OD. But this and a glass of red wine (vintage cask!) suited me just fine for this evening. (After many weeks of eating dinner with Kerry on Manitoulin, it seems strange to see her having something totally different from my meal!).

My daughter grew potatoes this year and I was the lucky recipient of three of them (there are not many this time). I wanted to enjoy them as simply as possible out of respect for the garden and the gardener. I scrubbed them, tossed them in duck fat, salt and pepper and roasted them in the Cuisinart Steam Oven (400 degrees Fahrenheit times 30 minutes) gave them a little time under the broiler and then scarfed them down for my lunch.

@blue_dolphin hoping this catches your attention while that book is still on for $3+ on Amazon.com. Don't call me an enabler! I like to think of myself as a facilitator.

I think it has gone down even on the US site.