taxlady

Sous vide pork chops, scalloped potatoes, artichokes...and Red Lobster biscuits. It was very good!

Thanks. Do you find you use it much? Is it really worth the higher price? I DuckDuckGo'ed it and, in Canada, I could only find it on...

Since DH cooked last night, the kitchen was a disaster area. I did what I could last night. But, by the time I had gotten the kitchen...

A scampi-style shrimp dish with marinated artichoke hearts.

Cheddar crusted chicken, roasted potatoes and peas and carrots.

Red Meat Sunday ; Grilled Rib Eye Teriyaki Rice Green Beans & Corn

@pepperhead212, what is "NS foil"?

It isn't dry when done...next time I make one, I'll take some pictures and try to give a better description???

I imagine as the liquid in the pie filling boils during cooking, it bubbles and steams enough to mix with the butter and moisten the dry...

That sounds likely. Thanks.

I can see that there is enough liquid. I'm wondering how the dry cake mix gets wet enough, while sitting on top. Doesn't some of it just...

Has anyone made dump cake? I'm wondering how the cake mix gets wet enough. Does the butter melting into the cake mix do that?

You would be making a sort of dump cake and it should work. Don't use any of the ingredients you normally would for the cake, but top it...

Canning V-8 juice today.

Well, then it's just being a pot. It's not pressure cooking.