TdeV

@gfweb, another Brussels sprouts hater here. How did you cook and season them? (My hubbage is hoping I change my mind about them).

@kayb, what's involved with potato skins? Have you hollowed out a raw potato? How long do you cook it for? FWIW, I don't find ground beef nearly as interesting as it was in my younger days. 😑

@JoNorvelleWalker, My pizza dough is made (in the bread machine) with very little yeast and left to "mature" in the fridge for 3-7 days. Not much of this pizza left to look at, it was really tasty! Made with alternating stripes of Smoked BBQ Pulled Pork with BBQ Sauce from Brinker Farms, Fulton, MO (with pork, chiles, paprika, powdered honey, etc.) Peanut Butter Sprinkled with shredded Fontina cheese Baked 6 minutes at 550F

What is your oven, @JoNorvelleWalker? Mine is a residential (gas) GE Profile which I heat to 550F for one hour. And the best I can do is between 6 - 8 minutes. I don't put the pizza on the highest rack, though, because I have a recollection that parts of the surface burn when it is that high. Edited to add that I have a 1/2" ceramic pizza and baking stone.

Illustrations L to R: finished serving, at start, when done. This dish is way better than you can imagine! Called Chicken Mafé from Western Africa (Senegal). Because someone asked for the recipe, I have calculated what I did, and can present the following: Ingredients ~ 2.5 lbs chicken thighs (with bones) ~ 3 cups chicken stock 1 large onion, peeled and diced 1 medium eggplant, peeled and diced 2 potatoes, peeled and diced 1 sweet potato, peeled and diced 2 carrots, diced 9 whole cloves garlic 2 jalapeño peppers, diced 2 1/2 - 3 inch piece of ginger, peeled and cut into matchsticks 1 bell pepper, diced 1 28 oz can tomatoes, chopped 1 6 oz can tomato paste ~ 1 cup peanut butter 1/2 cup (dry) chickpeas, soaked overnight 1/2 cup (dry) navy beans, soaked 2-3 tablespoons fish sauce 2-3 tablespoons paprika 1 tablespoon ground coriander pinch salt rice, for serving Method Sauté chicken thighs on skin side for 6-8 minutes (to encourage Maillard reaction), pour off most of fat Sauté onion Add other ingredients. Add back some of the fat Cook on very low heat for 1 1/2 to 2 hours Put a lump of rice at the bottom of a plate, top with stew.

Sorry to be so late @Norm Matthews, but I've been out of town. Here's the original post. How did you make these potato nachos?

Ya, we Canucks gotta stick together. 🙂

It was very tasty and I'm still alive this morning. I'll check in later.

I started it at about 5 p.m. yesterday at 133F in the sous vide. Prior to doing that I had immersed the bagged meat into boiling water for 1 minute, so it was not at fridge temperature. The power outage came some time after 11:30 p.m. Each packet about 1.5 lbs, double-bagged in ziplock.

Sorry, I'm away from home and can't really investigate search of egullet history. Last night we had a power outage which may have been 4 hours (the stove clock was 4 hours behind this morning). I have a hanger steak at 133F. I'm thinking it's safest to throw it out. Right?

@Kim Shook, you wrote about bread packed with meat and cheese here (with picture below). The recipe you provided used 2 cups Bisquick. Do you have an idea how to substitute flour (regular or bread) for the Bisquick?

For many, many years I have cooked beans from their dried state. Recently I was reading about the wisdom of having a couple of cans of beans available, and so I bought two cans each of kidney beans, navy beans and chickpeas. To my surprise, all three types of beans were surrounded by a thick viscous clear-ish "sauce". Nothing on the outside of the can described the sauce; I was expecting water. The ingredients are listed as: bean, water, salt and calcium chloride; or, bean, water, salt disodium edta; and the kidney beans add sugar. Is this how canned beans are now sold?

For a surprise birthday party for MIL, I needed to make dishes before hand. I was unaware of my neighbours' tepid taste buds and made one quiche with goat cheese and roasted garlic, and the other with slices of roasted beetroot and Gruyère. Everyone ate slices of both quiches. They said they enjoyed them. In retrospect, they may have been behaving politely, rather than honestly. 🙁

Many years ago, I was having a party and decided to make fondue. A friend of mine had recently quit drinking, and I wanted to support her, so decided that in place of using wine and kirsch, I would use yogurt. There were 2 Swiss and 2 Germans at the party. Who were appalled! One of those people has been my friend for 35+ years and still complains about that fondue! Nowadays I have a stand for a cheap fondue set, but have thrown out the other parts. I use an ordinary saucepan on top of it, a restaurant sterno set, and some decent long forks.

My parents were both in London, England during the war, so canned corned beef was a treat for us. So were sardines. Both on toast. The former with mild mustard, the latter with watercress. I'm interested in your recipe, @Thanks for the Crepes, though I'd likely substitute modern corned beef (meaning recently made, not canned).

I had to leave town in a hurry and left some carefully prepared lamb stock in the fridge. There's a layer of fat covering the stock in each container but there's definitely mould growing in the fat. I know I'll be throwing out the fat, but is there any way to save the stock?

I bought Bamix NSF Commercial Pro Series Model G200 Pro-2 today! Interesting that I just found this comment by @DouginCMH from 2014 which was exactly my problem with my old KitchenAids (2):

Most of the time I eat with a dessert fork--it's lighter and easier. I find big heavy knives very awkward.

@Norm Matthews, how did you marinate the ribs?

@shain, yes please. Recipe, please.

@shain, could you please tell us more about that quick bread?

Dinner for 6 last Sunday night First finger food prep: cherry tomatoes, sliced in half, then roasted at 275F for several hours to become Cherry Tomato Chewies from Mollie Katzen's Vegetable Heaven p. 60 And after On left are finished Cherry Tomato Chewies. On right are Roasted Pecans which came from farmers' market and rinsed in warm water a few times and then drizzled with a little oil, some brown sugar and cayenne pepper based on post by @JAZ and p 56 Of Katzen's Vegetable Heaven. Next were crostini with thin slices of pear topped with a dollop of mixed cheese: Point Reyes Blue, Taleggio and Italian Fontina which was then broiled for a few minutes (sorry no photo) Shaved fennel, grapefruit, and red bell pepper matchsticks with mint and parsley salad with a sauce made from fennel seed, sumac, honey, lime juice and zest from Dining In by Alison Roman p 103. Barley and pomegranate salad from Yotam Ottolenghi's Plenty p 238 included celery, pomegranate balsamic vinegar, allspice, dill, parsley, pomegranate and barley. Carmelized Squash with Toasted Coconut Gremolata from Dining In by Alison Roman p 48. I used butternut squash. Also herbs, lemon zest and juice, coconut oil and chips, honey, and a Turkish cayenne pepper. Here is the squash before the gremolata. and Turkish cayenne pepper (some of which were very hot!) and presto! Carmelized Squash with Toasted Coconut Gremolata Roasted Chestnut mushrooms (from the farmers' market) Black beans and slow-cooked carmelized onions topped with Whipped Ricotta. Carmelized onions came from egullet. Can't remember where I saw whipped ricotta so ended up googling it. Used ricotta, cream cheese & cream. Sprinkled with and black sea salt flakes. The black beans came from one of my favourite persons at the farmers' market, so nice and fresh. Sous vide leg of lamb at 131F for 24 hours (from egullet, with a check from Douglas Baldwin Sous Vide for the Home Cook) Creamer potatoes and tiny sweet potatoes (cooked sous vide). In the beginning I perused a few recipes and made lists of possibilities, went to the market and bought fresh items which looked good, came home and assembled a timeline for making dishes. Actually I had the makings of, and started, a couple more dishes than I ended up finishing. I had roped in DH to assist and he pointed out that I had much too much food, so some of it's still in the fridge! . . . and my friend brought dessert. I was comatose on Monday!

Here is a leg of lamb done 24 hours at 131F last Sunday.

Better and better!

I know there are many threads on egullet about Instant Pot and read many of them some time ago. Some threads are quite old–there's a sense of delight and discovery about the new device (toy). What's harder to determine is the comparison between Instant Pot and a true pressure cooker. Is there anything which a pressure cooker can do which the Instant Pot cannot? I know the Instant Pot Ultra model can cook at high pressure as well as low pressure. Also I'm interested to know how many features are used by experienced owners? (Everyone on Instant Pot's website has owned the device for 2 weeks). I'm concerned that the Instant Pot has a whole lot of buttons which I may never use. How many different cooking methods do you use? Do you customize any of the settings? I'm wondering why one is focussed on migrating away from the stove; is there a reason to prefer an Instant Pot?