I figured it out, guys.

the btc account is run by a Russian social media farm that was hired by Big Celery. no real person could bake or love celery as much as he claims to.

Celery goes well with everything.

Btc,

I don’t have anything against celery, but like bay leaves, I often forget about it. I figure there’s a reason mirepoix and soffritto have celery in addition to onion and carrot, it must bring something to the party.

I have never put celery in a bolognaise sauce. I once suggested it to my bf and he gave me such a look of horror I immediately dropped it. Funnily enough I make this meatball dish that has rice in the meatballs with a tomato sauce that I always put celery in and he loves it

Most underrated soda ever.

El D, DAMN good looking stew!

(& LOL @ "Big celery")

I meant to take pictures, but did not. I have found the last banana bread recipe I will ever need. This is so good. The only change I made is that I had four old bananas instead of 3, so threw them all in there.

https://www.cocoandash.com/cinnamon-...-banana-bread/

Mark, I recommend you read this article before never making another recipe again, but I'm saving your link as well.

http://www.thepancakeprincess.com/20...read-bake-off/

Nice looking stew El D. What would you do differently to make it richer?

The only thing I can think of is either making your own beef stock with a higher quantity of bones and vegetables and maybe a small amount of tomato paste sauteed in a bit of oil in the stew itself for more structure/body.

Amoeba,

Oh, I totally left that out of my ingredients list - I added a 6oz can of tomato paste to the second stew. The beef bourguignon recipe has two tablespoons.

The second stew was deliciously rich and hearty, doesn’t really need anything else. For a more intense flavor, I might try tossing in a bouillon cube or two next time.

The main change I’ll make is adding the pearl onions in at the end. Stewing that long, they mostly come apart like the other onions. The other onions already add the onion flavor, so I’d rather have the pearl onions stay more whole for a different flavor and texture element to the stew. I’d also add the peas later in the cook as well so they end up a little crisper rather than getting soft and mushy. I think just a little bit of paprika might be nice as well.

El D,

While I understand Amazon is evil, the fact I can also get my Red Boat Fish Sauce by Friday is very conflicting.

Thank you for posting this!

Prime NY Strip as pastrami.

Will steam it tomorrow after 7 hours of smoking.

Wow interested in how this turns out.

Gearing up for Sunday football w oven roasted sweet Italian sausages, Bell & cubanelle peppers, onions, potatoes, garlic, evoo, paprika, oregano, and a splash of Lambrusco vinegar.

Before:


After:

Sausage platter looks fantastic.

Prime NY Strip Pastrami results:

Cross section:



Sliced:



After steaming in the Instant Pot:



On home-baked rye:



Overall thoughts: A very robust and beefy take on pastrami. More tender than brisket flat, but less so than brisket point. Incredibly delicious, but hard to justify when the GOAT pastrami comes from a cheaper cut of meat (brisket point).

Ok now I'm hungry!

That pastrami looks ridiculously good.

Oh.... Hell yeah!

Yes. Yes it does.

Which Instant Pot model do you guys reccomend?
This is for a family with 2 adults and 2 small kids.

We have the IP Duo that’s 6 quarts. Use it all the time.

We have the 8-qt which was on sale last BF for essentially the price of the 6-qt. The 8-qt just fits underneath our kitchen cabinets on our counter, so that made it a pretty easy decision for us.

I keep seeing stuff about instapots. Is it just a well branded pressure cooker?