Tropicalsenior

That's a rather long story. First, I don't have a true IP. Mine is a Chinese knockoff that does everything that the IP does. I haven't noticed on any of the recipes that I have tried for the IP that there is any difference in the cooking time but I can't guarantee that. I made the cake today, again, this time in a 7 inch pan instead of the 8 that I used yesterday. Here are my cooking times. The first one I did at 18 minutes and it was still raw in the middle so I put it back in for 2 minutes more and it was perfect. Since the other one today was thicker, I put it in for 20 minutes and it wasn't done in the middle, so, I put it in for 2 minutes more and it was perfect. The difference from the recipe could have been because of my knock-off cooker or it could have been because of altitude. I am at about 4500 ft. I will definitely keep using this recipe. Because, the taste is fantastic and this one seems to be light and airy, (I haven't cut into it yet) and even though my IP is a knockoff off, I wouldn't be without it

My IP certainly got a workout yesterday. I have a guest coming tomorrow for a weeks visit and I thought I would get some desserts done. I made an orange bread pudding, New York cheesecake and @JAZ's apple cake. The flavor is amazing and the texture was good. I made it in a 7 1/2 in. springform pan because my 6 inch pan already had a cheesecake in it. Next time that I make it, I will make it in the smaller pan. And I will make it again, it is good. We ate almost half of it last night. Thank you, Jaz. It's a good thing that dinner was a light tortilla soup, also from the IP. Made with some cooked chicken breast from the freezer (cooked last week in the IP). It took 30 minutes, start to finish.

Just a light dinner from the IP. Tortilla soup with fresh pineapple. 30 minutes start to finish. Dessert was apple cake made with a recipe from @JAZ. Also made in the IP.

Be sure and do your research before you buy. I found a Chinese knockoff here and it made me run home and read all about it. What I found out was that only the very, very top of the line air fryers are worth a darn. They aren't cheap but they are the only way to go if you're going to get one.

I'm not Shelby but maybe I can help. The reason for resting the meat in the fridge is that it hardens the breading and it doesn't fall apart when you saute it. It also helps create that little puff between the breading and the meat. I rest mine in the refrigerator because I live in the tropics and I can't leave it on the counter.

@Shelby That pork belly looks great. At least you have nothing to be jealous of with my dinner. My housemate brought home chicken take out last night. He likes to contribute to dinner once in awhile, either that, or he just gets hungry for fried chicken. I don't make fried chicken because I'm never quite satisfied with the results so I'm just as happy with takeout. All I had to make was coleslaw. I’m not so happy with the condiments that come with the chicken. These tortillas that they hand out, have to be the worst in Costa Rica. They have the flavor and texture of a paper towel made of corn and are scientifically designed to disintegrate when you try to wrap them around something. They call this interesting little item banana ceviche. it consists of green bananas and jalapenos steeped in a banana vinegar. It is vile. My housemate won't touch the peppers but he loves the bananas. He's welcome to them. The chicken was done well, very moist with a well seasoned crispy crust. They do chicken well here, and they do a lot of it. There are six take out chicken restaurants within a five block radius of my home. This one came from a takeout place about a mile from the house.

I know what you mean. I was invited to dinner the other night and it was the usual arroz con pollo with smashed sweet plantains. Whatever the event, it is the ubiquitous arroz con pollo. And the more people that there are, the less chicken there is. I swear to God, they can feed a hundred people on one chicken. Jesus would be jealous.

Does that mean two more weeks of fireworks? OMG

@JAZThank you! That is so kind of you and I do appreciate it. The cake that @Anna Nmade is beautiful. Your recipe makes much more sense to me. The recipe that I used called for 1/2 teaspoon of baking powder to one and a half cups of flour. I should have known better but I tried it anyway. I will be going out to buy some more apples tomorrow and I will let you know how it turns out.

Darn, I can't do that here. The last time that I priced them here they were about $3 a scallop.

Thank you, I have a friend whose avocado tree is still producing. It's very late for that here and we're taking advantage of it by putting avocado in everything we can think of.

Thank you, Dave. I went to the site and the cake is beautiful. She mentioned that it was from a Kindle cookbook from one of our members and unfortunately I don't have a Kindle and the Kindle app cannot be downloaded in Costa Rica. No reason, they just won't do it. I know it's unethical for her to give out recipe from a private cookbook but perhaps if I send her a PM she can give me some basic instructions.

Has anyone else tried to make a cake in their IP? Was it successful and what recipe did you use? Here is my pathetic first attempt from yesterday. I looked through tens of recipes trying to find one that I thought would work to use up some apples that I had and I obviously picked the wrong one. It didn't seem to have enough baking powder, but the author of The Blog had several others on her site and none of them seem to have much leavening. I thought maybe that might be because it's the way the pressure cooker works. The top half has something resembling a crumb but the bottom half can only be described as a type of sludge. Fortunately the flavor was good and with the help of some good caramel sauce and whipped cream it was edible. If anyone has had some success please let me know.

Last night with pizza night. With five kinds of cheese: asiago, Romano, Parmesan, Gorgonzola and mozzarella. Salami, mushrooms, and anchovies. Served it with a green salad and faux garlic bread to use up my faux ‘San Francisco sourdough bread’ from the local supermarket.

I'm so sorry that you had a terrible night. Things like this just infuriate me, especially, when I read at the bottom of the menu that they charged you 25% more just to treat you like this. Call me a busybody, but I sent this page to both contacts listed for the restaurant and to friends and family living in the San Francisco area. And, I urge all of our members, who have an extra minute on their hands today, to do the same. I think of it as saving future unsuspecting diners. This wasn't just an isolated bad night, this was bad attitude and lack of training.

By adding the butter to the oil, I've never had a problem with it burning. However, I'm a notorious skillet sitter having lost my favorite skillet a couple years back from a senior moment lack of attention.

I like a combination of the both. Oil, for a higher temperature and butter for the flavor.

Last night we had schnitzel sandwiches with green beans and Serrano ham in a vinegar bacon fat vinaigrette and cucumber, radish salad in a sour cream sauce. Dessert was an orange bread pudding made in the instant pot.

It looks great but I used to feed the quail on my front lawn in Reno every winter and I haven't been able to eat them since.

Well, my saga for the perfect schnitzel has finally culminated in success. My first attempt was with a tenderized sirloin. Although it tasted great, camera wise, it was a dismal failure. I also melted Swiss cheese on the top which was a big mistake. It added to the sandwich but it destroyed the crispy crust. My second attempt was a chicken piccata which also tasted great. Unfortunately, my tablet battery was too low and we would have starved to death before I got a picture of it. So I tried again. Yesterday I started with some pork milanesa. This one I can actually show off with a little bit of pride. This is the cutlet after I pounded it. Years ago, I worked pantry in a large restaurant and my station and the butcher’ station were in a room together. In my spare time he would put me to work pounding cutlets. I learned a lot. First, handle the meat gently. You don't have to pound it to death, it's already dead. Use the points on the mallet first first to tenderize the meat. You don't have to beat with a lot of force, let the mallet do the work for you. For this you need a good, heavy mallet. A BIG mallet. Then starting in the middle and using a rolling motion, spread the meat to the sides until you have a thin, even cutlet. For this, use the flat side of the mallet. The reason for using a pounded cutlet instead of a thin slice of meat is that the pounding breaks up fibers and gives you that buttery tenderness that you associate with a good schnitzel. For bread crumbs I made some homemade panko. I found that using my homemade bread and not grinding it completely fine in the food processor gives me the texture of panko. I then toasted it a bit. I can get panko down here but sometimes they charge more for the panko then I paid for the meat. I breaded them first in flour, then in egg mixed with mayonnaise and milk, then in the bread crumbs. Then I let them set for an hour in the refrigerator before I fried them. They turned out perfectly with that little puff in the middle. I served them on homemade rolls with mayonnaise made with lemon juice and capers, sliced Gouda cheese, slice tomatoes, and garnished with homemade dill pickles. My camera finally cooperated and I was a happy camper.

Childhood food memories seem to last forever. However, to this day I detest tomato soup because of Campbell's. Seems like this would be a great idea for a new topic.

I can buy pretty good corned beef hash in a can, but I never thought of spam hash. it does sound good, especially with the leftover vegetables from the corned beef.

Sorry, I didn't remember that one. I was going more on personal experience.

Kind of like when you forget to put on the top of the blender?

@CantCookStillTryAs we all know, too often, taste is in the preference of the diner. Is your husband Australian? If so, he has probably grown up with the taste of vinegar in his corned beef. Myself, I can't imagine it. However, I have seen vinegar in the brine even here in the US. Maybe you could put in just half of the amount that the recipe calls for in Australia. If his mother puts in vinegar that's probably the flavor that he is used to. Don't feel alone, I grew up with the canned corn beef, too. I had no idea there was any other kind and I still love canned corned beef. Once in a great while, we will get it here but it comes from either Argentina or Chile and doesn't taste anything like the corned beef from the States. The only other canned meat that we can get is the ubiquitous Spam in about 10 flavors and I still like the original. I've been researching corned beef in the slow cooker and some people swear by it. Go for it! I'd still cook the vegetables separately because you don't want any hint of mush in them.