TdeV

Well, CaptainCarl, what is a dirty water dog?

Welcome, Ria. Since you like to read you'll have fun here. Some great soups in the Dinner thread lately.

Thanks, my books have arrived! 😀

@shain, lovely! What are the things which look like cashews? Also, what are alkaline egg noodles?

Especially with butter!

You are always bang on the money, Jo.

I wonder if it would be possible to sign up to receive only 2 shipments per year?

I too am interested DDF. I'm looking for something to replace black tea after 2 p.m.!

Howdy @StainedShirt. Welcome.

@liamsaunt, delicious looking! I had you in mind when I made my Catfish coconut soup a few weeks ago (and you are a much better photographer 🙃). I put the coconut milk into the soup more than an hour before the soup was done; it was rich, and creamy. By the time the soup was done, the intense creaminess was gone. I've read plenty of recipes which call for putting in the coconut milk at the beginning of the long cooking time. Are these recipe writers all wrong, or is it not the creaminess which the recipe-writer is after?

And thanks to @DiggingDogFarm here, I'm reading How We Eat with Our Eyes and Think with Our Stomach: The Hidden Influences That Shape Your Eating Habits by Melanie Mühl and Diana von Kopp. Very entertaining!

Thanks to @Kim Shook I've recently finished THE COOKING GENE: A journey through African American Culinary History in the Old South. A wonderful book. And so much I didn't know . . .

Did this spelt last night (Dinner thread here). Two go-rounds: first 12 minutes High Pressure with 20 minute rest, second 4 minutes HP with 15 minutes rest. They were nominally still underdone but left in the pot at ~160F for 5 or 10 minutes.

Two days before, chicken drumsticks were rubbed with a thick paste made of Hungarian paprika, Spanish smoked paprika, garlic & onion powder, cider vinegar, and a few drops of white wine. A few hours before, slices of bell peppers, pasillo, and halved cherry tomato were tossed with many chopped garlic cloves in a separate marinade: 1/8-1/2 cup cider vinegar, salt, paprika , smoked paprika and parsley. The packages were laid out together on a baking sheet, topped with 1/2+ cup shredded creamy Appenzeller cheese. Roasted 400F for 30 minutes Rancho Gordo Spelt in duck stock in Instant Pot. Dessert was Instant Pot blueberry bread pudding (using my standard loaf, crusts on) with local honey &/or maple syrup drizzled on top at the table.

Dejah, that looks sooooo delicious! Could you post the recipe please?

I recommend Upton Tea on the East Coast (US) here. I drink a lot of tea but it's mostly Assam, so I'm not sure I'd be a good candidate for the Tea Tasting. I like reading about it though!

@liuzhou, "on the bone" means that the meat is cut through the bone, right? I imagine this makes a tastier stock. How do vendors in China keep bone splinters out of the meat?

Been reading some African recipes which discuss using "authentic" chicken meat, which has been cut up into small pieces, possibly using an axe. In many dishes in many Chinese restaurants, I've had small pieces of duck--where the bone has been cut across. I've just asked DH if he could cut up some chicken for me and he was dubious. I'm wondering if this meat is cut when frozen? If not, what kind of force is needed for the cleaver?

Catfish soup with potato, sweet potato, spinach, onion, garlic, South Indian curry, ginger, lemongrass, lime juice, zest, fish sauce, chile Adobo, and coconut milk. (Inspired by this dinner thread 😀)

Has anyone tried cooking Rancho Gordo Spelt (Farro Grande) in the Instant Pot? The regular cooking method is boil for five minutes, then reduce to a simmer for 30-50 minutes, which seems like it will require planning. I'm sorry if this is in the incorrect thread.

@liamsaunt, those look delicious! Could you provide a recipe please?

I'd like more understanding of the 6 Quart Instant Pot Ultra, please. First, I successfully made stock from 5 lbs pork bones (mostly spine--with marrow), picked off all the meat, and (next day) used some of the stock to make Rancho Gordo Black-Eyed peas. The pot was put in the fridge with contents overnight. Yesterday I tried to make the last step of Red Beans and Rice, placing long grain white rice (raw) in the rest of the assembled dish and added stock (which occupied 25% - 35% of the pot). The pot and contents had been out of the fridge for an hour or two. I used the Ultra cooking cycle (with the glass lid), starting at 4 p.m. set to 140F. By 7 p.m. the control was set to 200F and the rice was still not cooked (the contents of the pot were variable; at the hottest it was up to 150F, but most of the pot was much lower). Eventually it occurred to me that the fastest way to get the dish warm would be to pressure cook. I did low pressure for 2 minutes and rested for 12. Dinner was delish but very, very late. So, here are my questions: What is the relationship between the control panel "Set" temperature and the contents of the IP pot? (Assume water). How about the time that the IP will take to get water up to target temperature in the pot? E.g. Using the "manual" (Ultra) cycle at 150F will get contents (1/3 pot cool water) up to 100F in 4 hours. . . What temperature does a(ny) rice cooker cook at? What does the "smart cooking" cycle for rice look like? Can rice be cooked sous vide? Note: Minimum internal temperature of 135℉ (57℃) applies to: Commercially processed, ready-to-eat-food that will be hot-held for service (cheese sticks, deep-fried vegetables). Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service. www.gfs.com › en-us › ideas › safe-minimum-cooking-temperatures Also, what would you do differently?

I now have both Melissa Clark books mentioned above by @blue_dolphin: 75 Modern Recipes for the IP and 75 Comfort Recipes for the IP, both of which I find quite useful. Also Instant Pot Fast and Easy : 100 Simple and Delicious Recipes for Your Instant Pot by Urvashi Pitre is a "convenient" simplification of international recipes (India, Korea, Japan, Taiwan, China, Jamaica, Mexico, etc.) which illustrate uses of the Instant Pot. Originally I got it from the library but liked it so much, I now have a copy. 😀

@lemniscate, how interesting! I see you and @rotuts are familiar with this technique of sous-viding sausage patties. To you both: What is a typical spice mixture? How do you use them?

How about giving us the bread recipe, @Matthew.Taylor ?