TdeV

Now that the farmers' markets are closed for the year, I'm interested in extensions for dried foodstuffs. (There are so many disappointing things in the grocery stores). I'd like to find some cookbooks which specifically call for dried fruit, vegetables, meat and fish. Recommendations?

For my new IP, I have Janet Zimmerman's Instant Pot Obsession @JAZ Laura Pazzaglia's Hip Pressure Cooking @pazzaglia Other recommendations?

My new Instant Pot Ultra 60 (6 Qt) safety instructions say that the minimum liquid is 2 cups. @JAZ and Pazzaglia both say 1 cup is minimum. Advice?

@heidih, links don't seem to work. Just to be clear, ordinary glass can/cannot be heated in the same way a Bell or other canning jar can?

I've just started pickling (thanks to @gfweb) but never done preserves, so pardon these questions. When making shelf stable food (e.g. jam) does one boil the glass jars? What makes a "canning" jar? I.e. could "ordinary" glass be used for canning?

I've just received my Instant Pot and have successfully steamed water. 😛 Now I'm thinking of doing some of the beans from the last Rancho Gordo club shipment in the Instant Pot. Could I please have some instructions about how to long to cook them? Soak first, right? And what to cook them with?

I found some Canadian spice mixtures at Spicetrekkers (Épices de cru) 😀

Mebbe, dearest @JoNorvelleWalker, but I'M not there! 🤣

Okay, I bought myself and Instant Pot Ultra 6 Qt. 😀 Now, I'm looking for something CANADIAN to send to a Canadian recipient. I already found Kozlik's Mustard. So another great suggestion, please?

I just bought some dried New Mexico chiles from Spice House https://www.thespicehouse.com/collections/types?q=Chiles Not $2, but not $20 either. They have a Black Friday deal too.

Looks scrumptious, @scubadoo97. What is it?

If one wanted (just) a way to toast spices or nuts, is a CSO or BSO faster or simpler than a conventional oven?

Hello @Eric S., welcome!

@blue_dolphin, I'm so enamoured your pictures of this dish. I'm thinking of taking it as my Thanksgiving contribution. Does it need to be warm when it's served? And if so, should one prep it and bake it onsite, or bake it at home then reheat for 10 minutes onsite?

Chromedome, my childhood leftover fish cakes were called Bubble & Squeak which had last night's fish, vegetables and potatoes. Parents were Brits who had gone through the war, so the recipe was not Canadian in origin. Blue_dolphin, we could commiserate for some time about how terrible were my/your childhood Friday Fish dinners! Thanks for the reminder about the Salt Cod Diary topic which I read long ago. Maybe it's what started my search for Jone's Salt Cod history/recipe book! Darienne, the best Fish & Chips I ever tasted came from a one-man shop run by an Eastern European (Lithuania?) in Toronto's Cabbagetown. Don't know where I'd find Fish & Chips around here!

@chromedome, do you know much about salt cod cooking? After spending a long time on a wait list, I've finally got my own copy of SALT COD CUISINE: THE INTERNATIONAL TABLE by Edward A. Jones printed in 2013 with assistance from many folks and financial assistance from a Newfoundland university and Government of Newfoundland and Labrador. The subject has fascinated me for some time.

Scrumptious, @blue_dolphin! Did I read that you thought you'd try them as appetizers next time? How many pieces would you divide the dough into? Roll them to what size?

I'm interested to hear the results of your tests, @jedovaty.

I use the sous vide all the time, for most of the meat that I cook. I have 2 Joules, easy access to the containers, and an easy way to fill up the water. Mind you, I don't have either an IP or CSO. I did buy @JAZ's IP cooking for two (as a gift), but that made me LESS interested in an IP than more; NOT what I expected.

I've just had a thought . . . once I've shaped the pizza dough (but before I've put on the toppings), should I leave it to rise? E.g. for half an hour or so? @JoNorvelleWalker? @Ann_T?

Sorry for posting so late, Anna. Your saved-from-the-freezer meal looks inviting. How do you make your mint sauce? Edit: Original post here

Okanagancook, that's because I got so, so tired of duck fat spraying all over the inside of the oven. I have two Romertopfs. This was a huge one one for a whole duck. The smaller one is just right for two duck legs (though, before I had the large pot, I've done 6).

I'm back at home and I've not caught up on egullet yet, but this is last night's dinner. The star of the show was roasted stuffed acorn squash. The squash stuffing was made of rice, shredded bread, pecans, fresh shitake, carmelized onion, shredded carrot, apple, golden raisins, currants, mushroom powder, paprika, cayenne, boiled apple cider (concentrate) and apple juice. Recipe here. Accompanied by roast duck in the Romertopf at 400F for 90 minutes. While I was away I roasted duck in a plain casserole dish with some liquid; duck ended up quite chewy. Last night's erred at the other end, literally falling apart; I liked it much better. Dessert was buttermilk biscuits (my first biscuits) with strawberries (the last from my farmers' market for this year 😟), whipped cream, and goat's milk butter pecan gelato. No photos, alas!

Hi @rotuts, I googled "Pork Chef's Prime Roast" (with quotes) which brought me to this which was, in 2014 as well as 5 years later, a complete mystery! The scraps were given to the birds so no photos this time, but I will try to remember to show you the results of my labours next time.

From the university meat market, I just had another one of these "Pork Chef's Prime Roast" which I did (3.5 lbs in 2 bags) at 131F for 4.5 hours. Then finished for a few seconds per side in a hot pan. I put "Pork Chef's Prime Roast" into egullet search and came up with this post (from 2014), so I'm guessing this cut is something university students have to learn how to do. Per @rotuts' instructions, I cut out most of the fat in the middle. I'm supposing my knife skills could be improved; how long would it take you to perform, rotuts?