I do that, too, but I was hoping you had one that you trust, because I know I could trust it, too.
CD
What did you cook or eat today (August 2023)
- Thread starter Morning Glory
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I do that, too, but I was hoping you had one that you trust, because I know I could trust it, too.
CD
I updated my post.
msmofet
🌹 🍉 Still trying to get it right.
That link to chef… wouldn’t open.
This dish is called "rojões" in Portuguese and it's basically cubed pork seasoned with pepper paste and cooked with a garlic, white wine sauce. It's typically served with fried potatoes but I made mine roasted, and roasted some brussel sprouts too.
msmofet
🌹 🍉 Still trying to get it right.
Looks good. I love making yogurt in my Instant Pot. Then I strain in the fridge for 24 hours. It comes out nice and thick. Haven't made any in a while. And I can add my own fruit, flavorings, and sweetness.
That is super thick. Looks like skyr!
msmofet
🌹 🍉 Still trying to get it right.
I save the whey and add some back if it's too thick. I love using the strained whey to use in baking, and pancakes/waffles come out so fluffy.
Rocklobster
Legendary Member
We have a fresh produce stand near our house. We got there first this morning while she was still unloading her van. She only had 4 baskets of strawberries left as the season is pretty much over. Winona made this cake With a few of them.
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Can you post the Instant pot recipe (as a new thread)?
More tomato (last one from PA):
This is MrsT’s kind of a meal:
Ham loaf slices on a bed of fried cabbage, corn-on-the-cob, and a buttered roll.
My preferred way of reheating any kind of meatloaf:
Steaming, it’s always moist, never dry.
Ham loaf slices on a bed of fried cabbage, corn-on-the-cob, and a buttered roll.
My preferred way of reheating any kind of meatloaf:
Steaming, it’s always moist, never dry.
They're so blood red. I would love to have a vine of these, so I can inevitably end up having the plant die and not know why. They look tasty.
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