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Ah, yet another device which I don't own. You are a very, very bad influence, Jo.

I use Evernote (www.evernote.com) which is a note app. Actually I manage my notes on my computer, but I can get to them from my cell phone. One folder is called Food which has a sub-folder called Shared Recipes and I can provide that link to anyone. Here, for example, is my modification of your recipe for Maggie's Shrimp & Corn w Basil. One of the things you can't see is that the original link came from recipecircus.com. On the other hand, here is your recipe for Grilled Chicken Thighs with Bullseye Sauce which came from eGullet. What Evernote actually does is copy your local Evernote to an online database which can be accessed by any of your devices (computers, phone, tablet). You can share any individual recipe with anyone. What you can't do is give anyone a structure to walk through such as Entrées, Desserts, etc. You could, however, create one Note for Desserts which gave hyperlinks to your favourite dessert recipes. Clear as mud, huh? Evernote comes in a free and paid version. I actually started using Evernote because I was moving across the country and didn't want to move boxes and boxes of recipe printouts. I bought a sheetfed scanner. That first month I ran into the ceiling on uploads for the free version, so became a premium user. I don't suppose that I would have run into that ceiling ever after but there are many things in the premium version which are better. It's about $50 per year.

I don't know how to search for exactly what I'm looking for, so . . . Our university has agriculture programs which means they also raise livestock and sell meat; it's one of the few reliable ways to get lamb in the area. Due to Covid-19, the meat market has been closed. They've been scrambling for what to do. A few days ago there was a notice that the market would now only sell certain prepackaged, frozen items via an online form. I missed ordering but that didn't matter, the online form crashed. Yesterday I got an email saying the form would re-open at 5:30 p.m. for 100 orders. At 5:29 the form was still closed. Later, I got another notice that they had exceeded their order limit by 70 orders (i.e. 170) in just 4 minutes! Fortunately, I was one lucky person. One of the things I ended up with was 4.37 lbs frozen pork loin back ribs which is two huge ribs (over 20"). They will need to be defrosted to cut them. Now, I remember reading that other eG folks sous vide pork ribs, then freeze them until they're ready to finish them in the oven. Do I remember that right? Possibly @JoNorvelleWalker or @Kim Shook or @Shelby? Time and temp please. And what do you do to finish them? P.S. I currently have 5.5 lbs lamb leg in the sv until Mon eve!

Ah. When I arrived here, he was a frequent poster. I was very saddened by his passing.

What was Steven's eGullet moniker?

Wait, @rotuts, aren't you a Zinfandel guy?

Comfort Food dinner or What I Know How To Do in the Instant Pot: Rancho Gordo beans (pinto) + leftover meat (roast chicken) + veg (leeks, chard, fennel) + IP stock (chicken) The pinto beans were done with a carrot which turned to mush, and, this time, I mashed it and added it back to the pot. Dessert was Instant Pot Banana Cheesecake from Weinstein and Scarbrough.

I *love* Bee Wilson's writing!

I buy flour from King Arthur Flour. From where do Canadians get their flour?

The extraction is at 90 minutes of high pressure. In discussions about making stock, I remember someone (possibly @btbyrd) writing that it's unnecessary to chop carrots and celery (or even chicken bones) as the long cook will take out all the nutrients and flavour. What I don't understand, @paulraphael and @teonzo, is what to do if the cooking process (i.e. the instant pot) turns the vegetables to mush. Stock-making does not leave the vegetables in very good shape.

I have sent you an email about your Apple issues. Will let you know how the coffee works out!

@rotuts, I ordered coffee and the popcorn popper from Sweet Maria's today. 😀

@Ann_T, enticing indeed. How do you make your gravy for Hot Chicken Sandwiches?

If only I had room on the counter for another device!

My first try at making pasta was not a success. I made the dough in the bread machine. I'm hoping to get some insight from your adventures, Kim.

Oh yum, @andiesenji! Recipe, please?

@Jacksoup, looks smashing! How do you make the proscuitto chips?

Well, I've been daydreaming about @liamsaunt's great seafood stew, but this was not a success. It had trout, shrimp, thinly sliced chard, shaved fennel, red bell pepper, water chestnuts, potato (repurposed from under a roasted duck), green onion, cilantro, and added at the last minute, meyer lemon and coconut milk. The stock was canned with some bean soaking water, white wine and a bottle of clam sauce. The coconut milk separated. Because of the lemon? And it wasn't an inspiring flavour, perhaps too watery. 🙁

For one of my friends, I bought this pot top (though currently out of stock) which works well. Amazon has others (but I have no experience with these).

@kitchen_muse, I should have mentioned that I have two Joules.

Bonjour, François. Welcome.

Welcome @VTChef. There are lots of very, very smart chefs here . . .

Never happen in my house!

@shain, thank you. How did you cook the crêpe (to get that loose, attractive edge)?

Cooking containers: multiple Rubbermaid square food safe tubs & lids 2 - Rubbermaid Commercial Space Saving Food Storage Container, 12 Quart, FG631200 1 - Rubbermaid Commercial Space Saving Food Storage Container, 18 Quart, FG631800 2 - Cellar Made Sous Vide Lids for ChefSteps Joule fits 12, 18 & 22 Quart Rubbermaid Containers Same lid fits both containers. Possibly there are larger containers also.