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Larry, can you provide a link to the model you're thinking about?

I'm eating it for lunch as we speak! 🤣

@Shel_B, when you get interested in the Instant Pot say so on the forum somewhere and I, and others, can point you to some really helpful accessories for the IP. I.e. that could make cheesecake easy in the IP.

That's what I think @Duvel said, but maybe we should wait until he confirms it.

I think @Duvel was suggesting that you reduce the recipe by the number of whole eggs (i.e. divide everything by 7, then multiply by 3 (or 4) to get a half-size cheesecake.

I just made @Tropicalsenior's New York style cheesecake in the Instant Pot. I did a million things incorrectly and, still, it was delicious!

Jo, truly, I love you. Thank you for your adventures. They're so impossible that they're almost funny. I'm sorry for your troubles, and I will continue to read every darn thing you write.

Hello @Roshani. Lots of great folks here, you'll soon have plenty of friends. Welcome!

@Smithy, link doesn't resolve. This perhaps? (eG-friendly Amazon.com link)

Who knew? Thanks!

Thanks so much for this lovely trip to Ireland and the great visit with the charming Duvel family. Now I'm hungry, of course.

@blue_dolphin, what does BLM mean?

Hello @lastpick. You have a fine voice. Welcome!

Hello @Miss K. This is a great place - hope you make lots of friends soon. Welcome.

Since using steam in the APO, my meatloaf tastes a lot better than it used to! 😅

Thank you @liamsaunt for the entertaining and delicious journey!

My pizza cutter has both a metal and plastic blade. When cutting pizza on the aluminum pan, I use the metal blade (chewy pizza crust). When cutting pie dough on a coated 1/4 sheet pan, I use plastic blade. Makes sense to put parchment paper down first.

I have a book about making various pestos and mint is one of the additions used. I think you could throw in a teaspoon's worth and see how well it works. A couple days ago I baked chicken thighs and added a thick smear of fig/date mustard under the skin — it was delicious. So, perhaps some experimenting with under-the-skin pastes. Say green olives and garlic and dried mint?

Hello @rukie. eGulleteers are fine folk, very thoughtful, though sometimes we're a bit crazy. Hope you enjoy us. Welcome!

Best wishes for a swift recovery, Nancy.

@Kim Shook, thank you for thinking of us! It's nice to see you posting. Your voice (in your posts) sounds okay, so I'm glad to see you survived. And the meals don't look too bad either. 🤣

Oh how I wish I lived near you, @Senior Sea Kayaker ! !

I'm pretty curious about it. (Especially if it has a self-clean cycle) 🤣

Andrew Janjigian at Wordloaf is selling his (clean) Anova Precision Oven for something really cheap. See here. Noteworthy because he says "As you may know, I’ve been developing recipes for and testing the Anova Precision Oven for the last few years, and have loved it. I use it for bread all the time, both for proofing and baking, with and without steam, and it works great. I also use it for sous vide, “air fryer,” and traditional cooking; it comes in handy when I need extra oven space or simply don’t want to fire up my main range for something small. (It’s great for reheating pizza, for example.) "Anyway, Anova has a new version in the works; not a replacement for this one, but rather a Pro model, with a touchscreen and some updated design. I just got sent one to test out, and I need to make room for it, so I’m going to sell this one at a deep discount." I can find NO information about the new model online. But I'm interested. (Do you think it has a self-clean cycle 🤣 ? )

I succumbed to reports of Bella Copper copper heat diffusers, and have discovered that these plates work well as a baking steel. Amazing results for puff pastry tarts and baguettes!