Tropicalsenior

It would give a new twist to refried beans instead of using bacon fat.

Here's another use for that beef fat. Make roux by cooking it off with an equal amount of flour. Cook it until it is a light amber color, then freeze it in small ice cube trays or in a roll that you can shave the roux off to have instant roux for thickening soups or stews.

I measured my regular cupcake pan and it looks to me like this would be about nine and a half inches wide. My pot is just barely nine inches. I'm looking here for the individual silicone cupcake molds. Those you could put closer together in the pot and there would still be room for the steam to rise around them. kayb, did you cover them with foil when you used them?

I had to go to the internet and look up Lagunitas. Was it by chance this one?

Looks like success and then some. Those potatoes are beautiful.

I would volunteer to have this burger dripping down my chin. It looks wonderful.

Here is the recipe for garam masala that I have used.

Why do they do that?

Here, they don't have a culture of eating or raising any type of poultry other than chicken. I have occasionally seen baby ducks in the stalls where they sell chicks but they never appear on the market. They must be buying them as pets or for private consumption. It's only within the last 10 years that we are able to buy turkeys at holiday time and they are all imported.

OMG, that looks so good! They are absolutely impossible to find here. The one time that I brought some down from the states they got confiscated at customs. The explanation that I was given is that they are an invasive species. I tried to point out that they weren't likely to crawl out of the can and propagate. They were dead! Didn't matter. They kept my snails.

Thank you very much, David.

Look in thrift stores and flea markets. I use a glass lid that fits an odd sized cast iron skillet that I have. it took me quite a while to find it but what I did was to take an old tape measure and cut it to the exact size I needed. I stuck it in my purse and every time I saw a lid that looked like it might work, I whipped the tape out and measured it. I finally found the right one and, by my good luck, it also fits my instant pot.

I got mine by accident to replace my other electric pressure cooker that blew up. And although mine is a Chinese knockoff, since the instant pot is also made in China I like to think of it as a brother or perhaps a cousin to the ones that all of you are using. But thanks to all you enablers, I plan to have my grandson bring me a mini pot the next time he comes to Costa Rica.

Thank you so much. We have wild duck here but if I shot one, I'd probably gets strung up by my toes. I did see a whole frozen duck in an Asian market once and it was $55. We have great chicken here and I can get lots of good fresh lard so I am all set. How long will it keep in the refrigerator?

I can't buy duck in any form here. This looks so good. Could I make this with chicken? What changes would I have to make?

I'll second that.

I would definitely make this the day before I wanted to serve it, just to let the cake set up and to let the flavors meld. I would have no hesitation to keep this for about 4 days in the refrigerator. I made mine with salmon and I wouldn't keep it more than 4 days. Anna's recipe might keep a couple days more, but if I planed to keep it for very long I would freeze it. This cake should freeze very well.

It doesn't look boring, and I'll bet it doesn't taste boring either. I would be happy to have this set in front of me any day.

From what I understood, this is one thing that is baffling the Amazon people. it looks like most of the sales are generated by peer-to-peer advertising. I can't help but wonder how many sales the eGullet Community is responsible for.

I don't know if Shelby made your cheesecake, but I did. I know that I am going to sound like that terrible neighbor that asks for the recipe, then tells you, “I changed this, left that out, and baked it half an hour longer and it turned out terrible. That was a bad recipe you gave me. You must have left something out”. But no, although I had to adapt the recipe proportions according to the pan that I had and use different flavoring ingredients, according to what I am able to get here, I followed your recipe and your clear-cut directions and it turned out great. Thank you. I have been looking for years for a good Savory cheesecake recipe and this one is perfect. I had to substitute salmon for the sun dried tomatoes because, although I can get them here, they are a bit expensive and I didn't feel like selling my car to buy some. I substituted finely diced celery and fennel bulb for the scallions because my housemate is allergic to all onions and garlic. I seasoned it with fresh dill and a few drops of smoke flavor. It turned out beautifully. This is the cheesecake as I turned it out of the pan. I would have posted pictures of it after it was sliced but I had guests and they ate it all.

I just wanted to add a short note about my reasons and reasoning for using the instant pot. I am basically a lazy person but I love good food. Since I have come to know and love my instant pot I have found so many things that are easier to make and turn out better than the more laborious methods. I don't know about the 46 buttons because, as I have said before here, I have a Chinese knockoff pot. Mine is a 15 and 1. I have a setting for congee, which being a Chinese knockoff, I suppose is logical. But then I have a separate setting for chili. Do you suppose the Chinese think that all westerners make so much chili we need a separate setting? I also have a setting for curry, spelled curri, which I suppose is in an attempt to capture the Indian market, where everyone is in love with pressure cookers. Again, logical. But then, in addition to a white rice and the brown rice setting I have a feature for multigrain. My point is, I think we all choose our own favorite features and get familiar with them and use them most. I don't use all the features of my washing machine. Nor do I use all the burners on my stove, especially since I got my instant pot. we pick our battles and fight them in the way that is best for us. My grandson works for Amazon, and in a sales meeting the other day they were told that the instant pot is now their top selling item in the world. That includes Europe, India, North and South America, and, yes, they are even selling them to China. It is well on the way to being their top selling item of all times! There has got to be a reason for the popularity of this item. It's not a fad like the pet rock, everybody else has to have one. People are buying more than one and recommending them to all their friends because it's a good, reliable product, that does what it says it's going to do, and more importantly, sooner or later, like me, everyone can use it. It has become a phenomenon that has amazed even Amazon. It might be overstating it a bit to say that I am passionate about my Chinese knock-off instant pot. But if someone were to break into my home and steal everything I have, they will find me wrapped around my instant pot, fighting for it with my life. The only way that they are going to get it is to pry it out of my cold, dead arms. With that, I will sit down and shut up.

I love any kind of mild pepper but I do think that poblano is my favorite. Once in a while we'd find them here but it's few and far between. However, my housemate is allergic to peppers and to onions and to garlic so it makes for interesting cooking.

We used Anaheim peppers, roasted and peeled and we had a little scoop that took out the seeds. The Abalone was raw. It's one of those things that needs very little cooking. The heat from wrapping with the egg and the time in the extremely hot oven was enough to cook it through. I'm not sure that abalone is even available now and if it was I know that I couldn't afford it even if I could get it here. I'm not sure about the flavor or the texture of the clam but possibly a thin slice of tuna or mahi mahi might work. Probably for the flavor and the texture, I would go for the mahi-mahi. Squid or octopus would also be an option. We used the Anaheim because they were the only thing available to us at that time, but this would be delicious with Poblanos.

Love it, that is hilarious.

I forgot to mention that it is important to season the egg with salt and pepper. It makes a world of difference in the flavor.