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Sorry, @rotuts, I failed to add 22 minutes on high. Will edit original post.

I have a couple cookbooks from Urvashi Pitre (see TwoSleevers website). She has a crib sheet for doing rice in the IP which always uses the pot-in-pot method. For black/wild rice she uses 1 cup rice : 1.5 cups water with 0.5 cups water added after pressure cooking 22 minutes on high, with a 10 minute slow release. She also adds 0.5 tsp salt and 1 Tablespoon fat. I've never done Quinoa in the IP.

I've never heard of sisig! @ThisIsEarls, you're sure to find an appreciative readership here. And many of the folks here are very clever. So, it could be a win for everyone. Welcome.

@weinoo, do you use any of the fat when you make the confit? How long and what temp, please? Edited to add that I just discovered this thread and haven't yet read it.

I think I've only tried spatchcocking twice, one of which was through the breast bone. But we don't care much for breast meat in my family, so preserving the backbone is of greater interest.

@Kim Shook, I was reminded of reading egullet where @ChefCrash discusses spatchcocking and frogging here

Hello @Capouch. You're a good writer and I'm fascinated to hear more about you. Welcome!

DH has a bunch of Riedel glasses. One fascinating experiment is how differently a wine tastes poured into different glass shapes.

I've just cleaned my APO and I was re-reminded that I don't understand how to clean the top (inside). First, I heated the oven to 140°F with 100% steam. Then I sprayed oven cleaner on the sides, base and the sides of the back (attempting to avoid the fan). I also got some oven cleaner on the edges of the top of the oven (because it was covered in grime) but I didn't want to get too much on the heating element. After the oven had time to rest (couple hours), I wiped down the oven with a sponge and really hot water. I ended up poking the sponge under the top elements. It's still pretty grimy up there. What do you do?

Hello @heylow. Lots of fascinating folk here at eGullet–hope you soon make friends. Here's a good place to start Dinner 2022 Welcome!

Thank you, Jo. I don't know what I would do without you.

Steve, could you please say how you made this?

Another question: when making soup and there will be added onions, celery, and carrots, is there any reason to sauté the vegetables in butter first? If so, why?

Thank you @Katie Meadow, you've cleared up everything. 🙃

Sorry to be so tardy, Shelby. How were these prepared?

I give up.

@Maison Rustique, sounds delicious. And that recipe would be?

How are they peeled?

I'm not having any google luck finding out about this. The OP's spelling was "sunpeeed snails". More elucidation, please.

How does one sun-peel snails?

So, a lot of cloves then.

Is this like US labels which are listed in order of volume/weight of ingredient?

In Rustic European Breads from Your Bread Machine, I've noticed they start by putting in the yeast, then flour etc, then water. This is the exact opposite of the way I've always loaded (any) bread machine. Do you suppose that matters? Also, I don't mix the dry stuff together first; I just dump as is into the bread bucket. Do you suppose that matters? Also they mention Semolina Granules (*not* flour) and Durum Flour Integrale (whole grain semolina). Does anyone use either of these? Sourced from? So, I've had a bread machine (multiple) for more than 30 years and this book is a *totally* new way of making bread for me. 🤣 🤣

Hello Charlene, eGullet is a wonderful place, as I hope you'll soon discover. Welcome!

@Nancy in Pátzcuaro, I'm enjoying this book. Do you know what weight measurement is used by Eckhardt and Butts for 1 cup flour? Or what weight you use?