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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