Tropicalsenior

That looks so good and so interesting. Thank you. Did you make the flatbreads?

That looks so good! Makes me want to go back and by the one that I saw. But then I would have to give some dinner parties to justify the price and I would probably burn my house down.

The one that I used to have looked just like this one. But it was kind of a flimsy, tin like affair, but then that was 40 years ago, too. When they said that it could blow up, it was flimsy enough that I believed it and stopped using it.

Thank you. Look forward to hearing more about that center section. Years ago I had a small little Mongolian Hot Pot that I was supposed to put coals in the center section to heat the soup. then somebody told me they could explode from the coals in the center section and I was afraid to use it anymore. Besides, to be perfectly truthful, it was a pain in the butt, but then, I always thought fondue was a waste of time also. Too much work just to appear ostentatious.

Please, I need your help. I can't imagine what this wok would be used for. That piece in the middle is welded to the wok. Do you have any idea how this would be used? I saw this in my Chinese restaurant supply place and the young man that owns the store wasn't much help. The wok is about 14 or 16 in. wide. It looks like it would make a heck of a good chip and dip dish but I can't imagine the Chinese sitting down to a feast of chip and dip. Much less, eating them out of a wok. I'm sorry, I can't get the second picture out of this post

Thank you for the tip. I used your idea, well sort of. I crisped the bottom of the tortilla in a grill pan before I baked the pizza in the oven and it turned out perfect. Made 2 tonight and they were the best ever. the one on the left is an Italian pizza with Italian sausage, mushrooms, anchovies and 4 cheeses. The one on the right is Mexican, more like a tostada, with refried beans, taco meat, olives, pepper strips, tomatoes and three kinds of cheese. I made that one for a Nicaraguan girl that is staying with us. She loves Mexican food. Terrible picture but they sure tasted good. Nice crispy crust. .

I also like using tortillas for pizza crust. They sell a big thick tortilla here with fresh basil in it. The one problem that I have had is getting them crispy enough. I'm going to use your method. Thank you very much for the idea. Yours look absolutely delicious.

Everytime you post I'm afraid I'm going to ruin my tablet. It's not waterproof.

Ann also has another site just for her Recipes. if you go to this site be prepared to spend hours. They are all amazing.

Thank you for the link, Ann. If there are any of you out there still unfamiliar with Ann's site, you have to go there. It is one of the most beautiful on the internet. The recipes and photography are phenomenal. I have spent many a happy hour there just browsing and drooling.

I hope you never have to use it for that, that's an awfully small bedpan.

Now I'm curious. Did you buy it for this purpose or strictly as a curiosity and to perplex the rest of us? I am very impressed with the design of this. they have even taken into consideration it's use for left-handers, although, didn't you say at one time that left-handers are rare in China?

I'm sorry, my first thought was that it looks like a hospital bedpan. The actual use is even stranger.

Nice to see that someone else thinks that cinnamon rolls aren't only for breakfast.

you can have your sardines I'll take the peppers. I had a craving for them when I was pregnant and haven't been able to look at them without getting nauseous since.

I too had tried lots of caramel recipes with varying degrees of success until I found one that I make in the microwave. It doesn't have that deep caramel flavor that a lot of people like but it is rich, delicious, and easy. If you would like to have it, send me a PM and I will give you the recipe.

Great idea. I cooked some chicken thighs in the IP and then finished them under the broiler with barbecue sauce and they were great.

Thank you for these directions. It certainly looks special, I'm going to try it.

Absolutely gorgeous chicken! Would you be willing to share the process start to finish? I've been trying to get chicken to look like that for 50 years.

I do whole chickens in the instant pot all the time. I put them in the pot with 2 cups of chicken broth, if I have it, or two cups of water and good chicken bouillon. I set it for 25 minutes and when it is done, it is nice and moist and literally falling off the bone. I then debone it and use the meat for sandwiches, soup, casseroles, or a quick meal with a good sauce. I've never considered finishing it in the oven but I suppose that if you reduce the time to 15 that it would be possible, although I can't see what would be the advantage or the time-saving. When I roast a chicken, I use the high heat method and cook it at 450 degrees for about an hour and a half, depending on the size of the chicken. the chicken turns out incredibly moist and delicious and I only have the roasting pan to wash. it seems to me that the time that you spend on bringing it to pressure, cooking time, natural release time and then finishing it in the oven would be just about the same as cooking it in the oven from start to finish. I really like chicken cooked in the instant pot and I love roast chicken, but to me they are two different birds. This is one recipe that I did try for roasting a chicken in the instant pot by browning it first and she gives a method for finishing it in the in the oven. To me, browning it in that pot was a big PIA and didn't achieve significant results. So I went back to my two separate methods for two separate results. Hope this helps.

My housemate is out of town and he can't eat onions, garlic or anything related to them so I thought I would take advantage of it and make Butter Chicken with real garlic. I've made butter chicken before but because this was instant pot I decided to try this. I followed it to the letter except for the cilantro, I didn't have any. I used chicken breast and reduced the time to 9 minutes. They were still a little dry. The whole time from push the button to plate was under 30 minutes. It was very good but I have made better. I will probably go back to this recipe. It's not instant pot and and maybe not even authentic Indian, but I thought the flavor was much better. My version with rice pilaf, also made in the instant pot. As Anna N said, it made quite a lot of chicken and a lot of sauce so I have plenty for tonight and plenty of sauce and rice as a treat for my little dog.

What lucky diners! Absolutely picture-perfect and I'm sure the flavors match. I'm particularly interested in that savory cheesecake. Any chance that you could share a recipe or make some suggestions as to the flavor and method? You are truly an artist.

I just found this page from the internet, 125+ GLUTEN-FREE FRIENDLY PRESSURE COOKER RECIPES, here. Hope there's something here that you could use.

It sounds like it would be delicious. With this, I would leave out the lemon zest and use 1/2 teaspoon of vanilla and 1/2 teaspoon of almond flavoring. It would give it the flavor of an angel food cake.

Thank you for the mention. I'm so glad you like this recipe. For Thanksgiving, I wanted a pumpkin cheesecake so I changed this a little. Instead of the sour cream, I used 1/2 cup of pumpkin puree, (homemade, of course. In the instant pot) added, 1 tablespoon of chopped, crystallized ginger, 1 teaspoon of cinnamon, 1/2 teaspoon of allspice, and 1/4 teaspoon of cloves. Because of the added liquid, I increased the cooking time to 40 minutes. It turned out great. Because this cheesecake is so easy to make, I make it regularly just for us. BTW, the crystallized ginger was also homemade. I made it in my instant pot.