Orbit

Old spices are probably to blame. Also using powdered spices instead of crushing/grinding whole spices will make it bland.

Now I don't feel so bad about the tree still being up...

It looks yummy!

I posted about this in Cookbooks, but maybe this is a better place for it. I have "Indian Instant Pot Cookbook", and it calls for a quarter cup of liquid for the recipes. I thought you needed at least a cup of liquid to reach pressure. Will I ruin my IP if I try to follow these recipes? The cookbook assures me that the other ingredients (yogurt, tomatoes) will provide the liquid, but I don't know if I trust that. Anyone have experience with this cookbook, or with low-liquid IP recipes?

I just got "Indian Instant Pot Cookbook" and am wondering about the amount of liquid in the recipes (like a quarter cup only). Will I ruin my IP if I do this? I thought you needed at least a cup of liquid. Thoughts? Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast (eG-friendly Amazon.com link)

IP carnitas

I haven't inaugurated it yet, but do plan to use it.

EG enabled my upgrade to an IP where I had been using a regular stovetop pressure cooker. Also a set of glass "tupperware" that I can't recall the name of. And indirectly, it contributed to my husband buying an ANOVA SV setup for me for Xmas. Countless ingredient purveyors And cookbooks

I use freeze dried chopped shallots from Penzey's in sauces and stews; I find it works well.

I got a sous vide for Xmas and have no idea how to use it. I ordered a Sous Vide Cookbook, but it's not here yet. I have a practical question: How do you use a wireless meat thermometer with a roast in a sous vide? Can it just go in the bag, inserted in the meat?

Tests aren't always that reliable. I'm allergic, as in anaphylaxis, to shellfish. A skin allergy test didn't pick up on that and instead said I was allergic to green beans, which I eat without a problem.

I just love Beaujolais Nouveau!

My husband, trying to be helpful with deviled egg prep, while I was out of the kitchen--cut all the boiled eggs in half---not lengthwise! I discovered him as he was cutting the last one, so I have 24 very awkward deviled eggs.

Can you thaw frozen flounder and then re-freeze it? My mom's butcher gave her 8 pounds of it frozen, and she wants to thaw it and break it into smaller portions to re-freeze. She seems to think you can't and I'm not sure.

Thanks for that idea, I think it would be perfect! I forgot to add that I'm making a pumpkin pie (hubby's favorite).

It will be just the two of us, so I'll be roasting a chicken on a bed of potatoes, carrots, onions, and parsnips. We'll be having deviled eggs, chicken gizzard dressing, candied yams and some neglected, as yet to be determined, vegetable.

Not exactly a recall, but an article about spices with high levels of lead and other heavy metals. https://www.consumerreports.org/food-safety/your-herbs-and-spices-might-contain-arsenic-cadmium-and-lead/?EXTKEY=YSOCIAL_FB

My 3 would be: Any of my Jacques Pepin books Any of my Juila Child books The Fanny Farmer Baking Book

Ham and cheese quiche tonight

I will never again try to stir my stew with a flyswatter. (It has a wooden handle like my wooden spoon, and of course since I had a wooden handle in my hand it must be my spoon--my husband stopped me before I did it).

Boeuf Bourguignon in process....

I'd probably be remembered for deviled eggs and pasta sauce.

Thanks for the recommendation. I must not get out much, because I'd never seen the glass ones before.

Stupid question: Can you put a hot pan on a granite counter? Will it crack it?

Here in rural New Mexico it's all dead grass, so the only green will be some green beans.