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  1. curls


    Weezy, your cake looks beautiful and quite festive! Did the elderberry flavor come through?
  2. @Smita Nordwall thank you very much! Will give that a try -- probably next year.
  3. Glad to hear it turned out well! 55 minutes to delicious corned beef! Would you mind sharing your brining process / recipe? Also, how large was your corned beef & did you use natural or quick release?
  4. Funny you should ask... I decided to sous vide the corned beef at 60C for 57 hours. Turned out great but I still don't know how it would have cooked up in the Instant Pot. I think it that would also be very good and I need to give it a try. Sorry I can't report back on this yet. Cool that you corned your own! I'm curious how you think it compares to store bought corned beef. Good luck, I'm sure it will be great however you decide to cook it.
  5. Picked up a corn beef brisket at Wegmans and I'm planning to cook it in the Instant Pot. I usually cook it on the stove top -- we'll see how it goes -- I'm aiming for sliceable corn beef. The IP recipes for corn beef have quite a bit of variation; I may cook to the minimum time, check on it and see if it needs more cooking. Has anyone cooked corn beef in the IP?
  6. The Restaurant at Patowmack Farm has been on my list of places to try for quite awhile. I enjoyed Tarver King's cooking at the Ashby Inn and enjoyed it even more at Patowmack Farm. What a beautiful location, great service, wonderful flavor combinations! Currently they have three RDV wines available, by the glass. My group enjoyed the RDV Friends & Family and Rendezvous (sorry, but I do not recall the vintages). Per one of the waitresses, this is for a limited time only, and is because they will be having an RDV dinner 22 March. I inquired and there are still reservations available for the RDV dinner. I definitely want to return and try their Sunday Suppers and brunch. The outline of last night's menu, as borrowed from their website, with the details that I can recall (maybe I should take notes!). The first two courses were good but it was the last seven courses that impressed me. Snacks seed bread & cashew butter burdock root and a few other items Trading With The Piscataway Tribe “Cream of Mushroom Soup” this soup was delicious as was the croissant that came along with it Sea Scallop wonderful combination of textures and flavors “Bait Fish” included a small piece of fish on a skewer Sunflower this course contained lamb (from a solar powered farm), sunchokes, sunflower seeds, and a few other components Digestif lemon posset, Fernet-Branca gelée, sorrel Cheddar and Apples butter cake, quark, ice cream, dehydrated apple chip, pickled apple and finish with Sweet Little Bites caramel, lemon(?) & fennel pâte de fruit, mini cake, toffee with chocolate ganache
  7. curls

    Instant Pot v. Sous Vide

    If you have the time, I would recommend a braised brisket recipe from Molly Steven's "All About Braising" cookbook. Haven't had a chance to try making sous vide brisket (it is on my list). I have made a tasty InstantPot brisket using this recipe -- https://thisoldgal.com/pressure-cooker-friday-night-shabbos-brisket/ Would be great if you could cut your brisket in half, try both methods, and report back.
  8. The three websites that I refer to the most for InstantPot recipes are: https://www.hippressurecooking.com/ https://www.pressurecookingtoday.com/ https://www.dadcooksdinner.com/ this site also has sous vide recipes I like this recipe (https://www.hippressurecooking.com/pressure-cooker-oatmeal-how-to/) for pot-in-pot cooking of steel cut oats. It allows you to cook a single serving of oatmeal in your serving bowl (so no need to clean the instant pot liner).
  9. I have not made yogurt but I have made ricotta cheese.
  10. In South Florida there is Jacksons Ice Cream Parlor and in San Francisco Ghirardelli has an ice cream shop with seating.
  11. Last time I went to Attmans I got a potato knish to go. Heated it at home and had it with a side of Gulden's mustard. It was one of the best knishes I have had in a long while. Kat, I am curious to hear your opinion of their knish (and other items).
  12. curls

    Why are my clams grey?

    Well, there goes my theory. Looks like Al Dente's theory may explain your color shifting clams. Weird!
  13. curls

    Why are my clams grey?

    What kind of cookware did you use? If it wasn't stainless steel or enamel coated cast iron, it is possible that the pot reacted with the lemon juice (and the wine -- depending how acidic it is).
  14. Last year Harris Teeter had muscadine. Haven't checked there this year. Thanks for the reminder!