TicTac

I do - and I probably will. Never owned a slow cooker let alone a PC; very curious to see what it can do. At $70, its worth a shot!

Thank you @blue_dolphin - I am quite intrigued by the potential of making our own yogurt - it appears to take on a thick Greek like yogurt consistency which I prefer.

Thanks rotuts - very informative. After some digging, this is the model they are offering @ $49 - 6-qt. Instant Pot 6-In-14 Stainless Steel Pressure Cooker Model #: 31427652 Canadian Tire, as mentioned elsewhere, apparently has the DUO for $69 From what I can determine the difference is the 2 pressure modes in the DUO?

I believe WalMart is doing it for $49

I realize I am very late to the IP party, however; after seeing so many interesting meals on this forum, coupled with Walmart's black Friday sale @ $49, I am feeling tempted to get one. However what prevents me is a voice in my head asking - which I relay to all of you IP gurus - I have various cooking vessels which I am fairly adept with, and more often than not am not in time constraints. I have no experience with pressure cookers or slow cookers (the former I have no experience or knowledge with, the latter I simply use my Le Creuset when the need arises). Curious to hear some thoughts as to the overall benefits/sales points of this unit. It is more so the space it will take up than the investment itself. I just want to make sure I would actually use the sucker.

No other beverages that I am aware of will dissolve a piece of steel. Nor remove rust. Never heard of the tooth theory, but I recall a number of science experiments as a teen and had nails vanish in cans of coke.

As funny as it might seem, it is not a joke. It can remove oil stains, clean rust - heck, it will dissolve a nail if left in it for a day or two. Yet people still drink the stuff!

Too funny - I thought the same, almost like a baby ray! Looks like an amazing meal.

Great tips - thank you all. I now look forward to the arrival of my pizza steel, and I can throw out my 'custom cut' piece of cardboard which has been filling the void till the real McCoy arrives!

Typically I thaw it the same day on the counter, then put in the fridge, and back to counter to come to room temp before using. Wonder if your suggested method would produce better results....The dough frozen (which is not my preference) often seems to have more water content and far less volume/life to it. I recalled the crumb in your fantastic potato pizza as I made this post and our pizza tonight. Do you make your own dough, Ann? It looked fantastic. Interesting re: the oil. How does that interact with the flour - or do you forgo it in that case?

Fantastic stuff! Love this travel blog already. And Miro to boot! Behind Dali, he is one of my favourite artists! Lucky you.

Majority so far seems to lean towards the hand pull method - which ultimately is my preference as well. Tonight as mentioned the dough was frozen, and there simply is not enough air left in it to warrant the hand pulled method, not to mention the dough is not nearly as nice to work with. So I opted for the thin Neapolitan style crust, which is still enjoyable. Any special tricks you folks have learned along the way to avoid the inevitable (with the hand pulled method) massive air bubbles (I have had a few over the years that have been nearly half the pizza!). Some I know like the 'random fork stab' method...

*Note to mods - if this forum has a 'poll' feature, that would be great for this thread... I am curious, as I am about to make some Pizzas on our newly acquired Modernist Cuisine Pizza Steel (a fantastic tool!), how many of you Pizza makers use a rolling pin vs. stretching by hand. I go both ways, when the dough is fresh I will typically stretch by hand, when it has been frozen I roll with a pin. My thought is that pin's will remove some of the lovely crumb one wishes to attain - then again when I roll I go for a very thin Neapolitan style pizza. Would love to hear how you all spread out the dough!

It is an excellent cleaning agent

Great looking meals all. Potato pizza is so underrated! A staple with my family. We often will pan roast them with garlic and onions. Occasionally a smoked Scamorza will join in the usual Mozz. Great looking crust, BTW. Last night - Cumbrae's 6 week aged Rib Eye - Deckle end cut. Served with crispy roasted potatoes and freshly picked sauteed spinach. Williams Selyem '09 Pinot to accompany. Cheeses in lieu of dessert (I will take cheese any day over sweets!)

I would surmise, in an oven.... Sorry, couldn't help myself! 375-400 until fork tender/golden. Convection helps.

Well they are sweet! Especially when cooked to a point where they get crispy. But they are fantastic. My BIL does them every year at Christmas glazed with honey and baked till caramelized.

Acid - needs some lime (preferably) and avoid contact with air - a direct contact application of cling wrap will help in this effort.

I am sure they are more cost effective now than when I put them in 5 years ago. I have a number of recessed LEDS in the ceiling that are perhaps 6-8 inches in front of the cupboards which give me the counter lighting I need. Perhaps that's why I don't use the under cabinets.

Not sure why we don't - perhaps it's because we have so many (quite well placed, in retrospect) recessed lights which negates the need.

Great call on the Wolf - I have been very happy with ours. I splurged a bit (in the realm of $900 at the time) on LED counter lighting, and I can count on both hands the number of times I have actually used them.

I was expecting to see Israel as the source of your Hagafen Riesling. Though it was drank on the appropriate day....Shomer Shabbis, as the Big Lebow's would say (perhaps with an additional expletive... )

I found that the pumpkin seeds this year the hulls were especially thin, which I enjoy - interestingly enough the various squash seeds I roasted were much thicker.

I like eating the shells, so we add some olive oil when roasting, comes out a bit less brown than pic #2 - excellent (and healthy) snack.

Risotto is one thing I can say I have dialed in over the last 25 years. I would suggest saving the butter/cheese for the end (after the heat is off) and ensuring that not long after you add the last ladle of liquid, you also remove it from the heat, stir - and let rest for a few minutes, covered. You should be able to spread the risotto over a flat plate and see moisture/sauce binding it all. It should not however, be soupy.