Orbit

Reviving this thread as a trip to Colorado Springs/Manitou Springs is imminent. Any good places to eat?

For a SimpleLiving brand hot air fryer, my mom is having problems with frozen chicken tenders and fish sticks coming out very dry, like jerky. She tried cutting cooking time in half, but then they were raw. Any thoughts on what might be going wrong? I don't have one so I can't advise her. TIA

"My food tastes better than yours. I use shallots, and you use onions". --Anthony Bourdain I always like the bold truth...

I made potato and ground beef knishes for the first time using puff pastry--amazingly easy, and tasty too!

I decided to throw them in the slow cooker and braise them in BBQ sauce, we'll see how it turns out.

I looked at the beef short ribs topic, but it seemed to refer to bone-in rib racks mostly. What does one do with BONELESS beef ribs? I picked up a small package because they looked good, but now I don't know what to do with them! A quick web search revealed lots of recipes for 4 or 5 pounds worth -- I've got maybe a pound (just for two people) and I wondered also how that affects the cooking time.

I've been eyeing Le Creuset Dutch ovens, but am wondering what makes them over $300. Are they really that much better than a $60 enameled Dutch oven? If so, why/how?

I got a set of Henckels knives and a bread machine,

I just finished "A Bite Sized History of France" which is a history of France told through the lens of food. I highly recommend it.

Chocolate chip scones today

Is there any cooking tip to lessen the gas problem when making split pea soup? Or is this inevitable?

I realized it's not nonstick--I guess I put my query in the wrong thread. Thanks for your comment, I'm thinking about it....not liking the learning to cook again part so much lol

I'm thinking about buying this: https://www.amazon.com/All-Clad-Stainless-Tri-Ply-Dishwasher-Cookware/dp/B00FUF5K8W/ref=sr_1_3_sspa?s=home-garden&ie=UTF8&qid=1529189855&sr=1-3-spons&keywords=all+clad&psc=1 and wondered what the hivemind thought about the pan. Good deal? Durable?

Thanks all--I'll test it this weekend and see if it works

it doesn't stick up past the level of the pot lid--it's like a piece of plastic is missing

So my Instant Pot arrived--is this what the pressure valve is supposed to look like? It seems to me that a piece is missing?

After reading all these threads, I ordered a 6 qt Instant Pot yesterday. Does anyone have cookbook recommendations for it?

Grilled sockeye salmon with butter and dill

The best, more reliable, relatively cheap ($9-12USD) per bottle are from Columbia Crest. I've never had a bad wine from them, and you can usually find them in grocery stores.

The 2016 https://www.klwines.com/p/i?i=1328026 really nice Oregon Wilamette Valeey Pinot Noir. Very light, a European style.

More like dinner aftermath, but champagne, pepper salami, cheese and crackers.

Simple, but delicious roast chicken

I usually start with 2 or 3 cloves of garlic, mined and a medium onion. Depending on what's around I add pancetta, or ground pork, ground beef and cook a bit before adding a large can of crushed tomatoes, and then I simmer. I add dried herbs as the mood strikes me, usually rosemary and oregano.

They were large enough for two people to. partake but not huge, I'd say.

Charcuterie board at Salt and Board, Albuquerque NM