Tropicalsenior

Again, close, but no. A little too big for that it is 9 in. long. A friend of mine had one for the olive jar. It didn't work too well. It worked great for pickles but the olives kept getting away.

OMG! I think I'm in love. Just reading the name of This makes me know that I've got to have it.

Real close.

Believe it or not, while Googling for something else I found something like this plate lifter for sale. And it just about the price that I paid for it. It's right here. It is called a 'Kitchen Anti-Scald Plate Bowl Dish Pot Holder Carrier Clamp Clip Handle Protect'.

You got it! I took a picture of it in action But I think probably this is how I will be using it. It will be great to take things out of the instant pot. Despite the way it looks, it is really very sturdy and I have held it upside down and sideways and it doesn't lose its grip. This is a picture of the last treasure that I bought yesterday. What is it?

If you tried to grab either of my cats with this, you'd draw back a bloody stump

The sounds great and I'm going to try it. Thanks for the IP directions. It only makes it easier. I've been looking for a good wire potato masher for about five years. Ever since a friend of a friend of a friend showed up and wanted to stay overnight, I've been without one. Three weeks later, when I invited her to leave, she left with some of my favorite cookbooks and the wire potato masher that I had had for about 50 years. The cookbooks I understood. They were good ones. But what does anyone need with a potato masher on vacation in Costa Rica?

Thanks for the tip. I will try that for just us, but when I'm making turkey and trimmings for twenty people, at 78 years old, I no longer have the strength nor the time coordination. So until someone complains, Ore-Ida it is.

Do you happen to know what brand they are? We can't get russet potatoes down here or even anything resembling them. Just the small red or white potatoes. They aren't good for mashed potatoes, you just wind up with something resembling potato flavored library paste. For the last twenty years on Thanksgiving, I have fed at least 20 people each year Ore-Ida instant mashed potatoes out of the box. I just doctor them up well and I get more compliments on my 'homemade' mashed potatoes. If they don't know, I'm not telling.

That's okay for most things but it doesn't work for caramel sauce.

Close, but what?

This looks great.

Potatoes don't freeze well because of their high water content. That's how Ore-Ida got so rich. They figured out how to do what the rest of us can't.

It is a total p PIA! I think I have owned every type of spoon rest made by man and I have hated them all. then I found this one. it is made of silicon and after I found out how good it was I went back and bought four more.When it gets messy I just pitch it in the dishwater and grab another. Here Is another little gem that I bought at the Chinese restaurant supply yesterday. I can see this being worth its weight in gold. What is it?

My recipe originally called for just the egg yolk and one day I got distracted and put in the whole egg. It turned out better than the first version so now that's what I do. I think the full cup of sour cream would affect the volume too much and you might want to cut that back to 1/2. if you are skeptical, Try it both ways. just be sure to add about 5 minutes cooking time to your recipe. Just for fun, invite people over and have a taste testing party.

I agree with you 100% on all your points. the best New York cheesecake that I had in New York had no crust. Just 100% fantastic, pure cheesecake. I would love to try a crustless version but my pan has an ever-so-slight leak and the crust seals it so it won't get out. I do not care for most unbaked cheesecakes. They make a terrible version here and actually put green jello on the top. I do have an excellent no bake cheesecake recipe that I developed for a friend with dietary problems. If you would like to try it, I can send it to you in a PM. The sour cream topping goes on the cake before you ever take it out of the pan. It melds right into the cake itself. If you put it on a cold cake it almost separates into a separate layer.

You and quiet 1 are both exactly right. But, unlike hers, neither mine nor this one have the little bowl on the bottom. I had to set it on a saucer which did make it unstable. Either that or put up with the mess. If you notice, it slopes slightly forward and that along with the fact that the ladles that they sell for Chinese restaurants are very heavy bottomed really does make them quite stable, just a mess to use.

No, sorry, not even close. I thought that this would be an easy one.

There really isn't any reason that any cheesecake recipe wouldn't work. I would just be sure to add the flour. And to be sure that whatever recipe you are using isn't too wet. The two references that I give, will give you all the information you need to get started. I do cook my cheesecakes a little longer than they do. Just start out at the minimum time, and if it seems too jiggly in the middle, cook it 5 minutes longer. You aren't going to ruin it. Hope this helps.

Not in my kitchen. Sorry, no.

Not really. Because of the size of the pan that you will be using, you are limited to the amount the ingredients that you can use. I have found a good ratio is, 16 oz of cream cheese, 1/2 cup of sugar, two eggs, and not more than 1/4 cup of another liquid ingredient (example: cream cheese, ricotta cheese, pumpkin). Also, because the cake does not bake as firmly as it would end in the oven, I always add two tablespoons of flour. This is the recipe that I use: Instant Pot New York Cheesecake Crust 3/4 cup any type of shortbread cookie (crushed) 2 teaspoons sugar 1/4 cup butter melted Filling 16 oz cream cheese, room temperature 1/2 cup sugar 2 tablespoons flour 1 teaspoon vanilla 1 tablespoon lemon peel grated 2 eggs, room temperature 1/4 cup sour cream, room temperature 1 pinch salt Sour Cream Layer 1/2 cup sour cream 2 teaspoons sugar Crust Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave and add to cookie mixture. Pulse until just combined. Pour cookie mixture into bottom of greased 8-inch cheesecake pan and press the mixture firmly into the bottom of the pan and no more than one inch up along the sides. Place pan with crust into freezer for 20 minutes while you mix up the filling. Filling Blend together cream cheese, sugar, flour, grated peels, salt and vanilla extract until smooth. Add eggs, one at a time, lightly mixing until just combined. Do not over mix the eggs. Gently stir in the sour cream. Pour filling into the pan, on top of the crust. Add 1 1/2 cups of water to the bottom of your pressur cooker and place a trivet inside the pot. Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil. Place cheesecake into pressure cooker. Lock on lid and close Pressure Valve. Cook at High Pressure for 35 minutes. Allow a 20 minute natural release. After all pressure has been released, open pressure cooker and leave the cake the cooker. Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may have accumulated. Sour Cream Layer Whisk together the sour cream and sugar and then spread on the hot cheesecake. Let cool inside the pressure cooker for at least one hour. Tightly cover and place in refrigerator overnight. Cheesecake can be removed from pan after an hour in the refrigerator. Note: the gentler that you treat the ingredients, the denser the cake will be. If you want a creamier cheesecake whip the cream cheese sugar and sour cream together, but never whip in the eggs. This will cause air bubbles in the cake that you do not want! As I said, I took the procedure and most of the recipe from this website: https://thisoldgal.com/pressure-cooker-new-york-cheesecake/ and it is well worth reading her instructions and tips at this site: https://thisoldgal.com/perfect-pressure-cooker-cheesecake-tips/ I have made this quite a few times now and it has never failed. And yes, it is much better in the IP than in the oven. It never cracks, and it never falls, and I don't have to babysit it in the IP. I just set it and forget it until it's done

This one will probably be an easy one for some of you. I took a picture of this one in the store because I had one and found it to be completely useless. I gave it to the same friend that got the waffle iron.

Yes, exactly right! Although, why it was in with the knives, I have no idea

It all looks delicious... except for the spring!

The Costa Ricans would do it. A while back, I came across a sale bin here that had ice scrapers for your windshield and furnace grates. There's not one furnace in the whole country.