Tere

A local restaurant in Tokyo used to do tomato tiramisu. It was, um, interesting.

This thread was the gift that keeps on giving. I'm fortunate to have escaped with little more than over boiled veg from various elderly relatives

yeah, that looks about right. I've done a bit of wet curing in my time when living in Japan (the pork shabu shabu cut is basically the same cut as British bacon) but never really was happy with the outcome. But it's worth a go if you really have cravings. Nothing was inedible :). My resolution was streaky bacon as Japan knew that as a concept and I actually quite like streaky bacon, and for a meal a week (cooked breakfast) it was close enough

Bookmarking for when I have time. I love that this resource has such depth.

I enjoyed the Lake House when I went some years ago! Thanks for sharing

I choose to eat a fairly low carb higher protein diet for health reasons and I find it fascinating that I recently worked out that I was effectively doing white meat only in the week without thinking about it!

I have a fascination with cheese making, so I am just happy that it's set me off on the journey. It is addictive. I remember someone on here talking about you getting a free tub of ricotta with your mozzarella in traditional mozzarella making areas, which sounds awesome. Ricotta is manageable when hubby is away from home 5 days out of 7 as a product. I have a medical condition that means protein is good and carbs less so so I am keen to try to explore this more. And ricotta on toast with heritage tomatoes is the best I could pretty much eat that all day every day My whey bread from my first cheese making TM turned out dwarven but my hubby proved the other batch more and it's in the bread bin. Will see how it's turned out tomorrow

My first batch 10 days ago was with this method http://www.hippressurecooking.com/pressure-cooker-ricotta/ . I am a convert.

Thanks for sharing, it's been heaps of fun

I love the idea of rumtopf, and even have a couple of vessels ready for it, but the strawberries did not make it out of the fruit cage this year. Maybe next year

I took delivery of a quarter of organic hogget from 200 yards down the road today (if you ignore the trip to the abbatoir). decent size half leg, rolled breast, chunky chops, shoulder chops, 2 big packs of neck for stew. £36. Will see how they taste. Cheaper than supermarket lamb would have been for sure.

seconded. You do you. I am thinking about doing one and I do 5 and 2. Don't let any of that stop you!

Yes, that's the one. It is a tiny book, only 3 inches by 4 inches or so, but there are some decent recipes in there.

The Facebook group is VERY active and worth a join, by the way. Hip pressure cooking blog is also great. I really like the BBC Good Food pressure cooking book (which was £3 off Amazon IIRC) but I realise this might not translate

I enjoyed the lobster stock I made with it at the weekend. The only thing I have used the yogurt function for is ricotta. So far. Keep warm function is a less precise basic water bath which might be useful if you don't have a dedicated tool?

Yum! I'm feeding a pescetarian friend at the weekend and she's arriving at 8.15 pm and I have to pick up my husband directly beforehand. Makes me think I should take a look at IP friendly fishy stew

In my fridge at the moment, some Snowdonia Cheese Company Black Bomber (very sharp aged cheddar style cheese), half a Ludlow Food Centre's Cheese with no Name (soft cheese similar to Brie), some aged feta, some Comte, some buffalo mozzarella, home made ricotta, and a couple of bags of pre-grated cheddar for lazy cheese on toast and chucking in pea and ham soup.

Are you planning a trip to Olde Hansa? That's on my bucket list if I ever make it: http://www.oldehansa.ee/en/. Bear! I wanna try bear! I seemed to remember this restaurant popping up as recommended but it looks like the chefs have changed - http://restoran-o.ee/en/menu/

So if you grow up in Hunan and don't like chillies, do they throw you out? Those steamed buns are really clever. All looks delicious.

Just the petals, I presume? They had a nice mild flavour. Would be so pretty in salads, so thanks for the tip

It was the recipe from http://www.hippressurecooking.com/pressure-cooker-ricotta/. It was more like an onion jam really - the onions were very mushy. You wouldn't want to do this if you wanted the slices more intact, I think. I bet it would be fabulous with bacon

Sunday dinner, home made tagliatelle served with a lobster cream and tomato sauce and baby broad beans, peas and French beans from the garden. Yummy! (the lobster was frozen and six quid from Aldi at Christmas. Don't tell anyone )

My instant pot got a workout on Sunday! First off, ricotta. First time, and I'd definitely do this again. Then caramelised onions from the Serious Eats recipe we've been discussing. I did double quantities and upped the baking soda. Don't do this - the taste is noticeable straight, although it's fine stirred into other dishes in small quantities. I may freeze this in ice cube sized portions, debating. Was impressed at the amount of liquid it generated at the end! Finally, quick stock from the carcass of the lobster I am about to post in the dinner thread. I guess I need to figure out what I can do with the whey from the ricotta. It's lurking in the fridge at the moment....

First of the cornflower crop from the cutting beds: And peas from Saturday's roast, to keep it on topic

Sometimes all you need is simplicity itself. Sacrificial tree spinach, with added rainbow chard and spinach beet, sauteed very simply with lemon juice and butter. Water-bath chicken on top. Juices to slurp in the glass. Prep: Finished article: