chileheadmike

Thanks. I've had it served with a raw veggie tray and pretzels. Ritz sounds like it would work just fine. Southern style iced tea is waaaayyyyy too sweet for me. You could put that stuff on pancakes. I have to specify unsweet.

I've had this since moving here a few years ago. It's always been called beer cheese. Pretty awesome on a patio in the Spring (if Spring ever gets here) and a few beers. I've never heard of it called Kentucky Snappy Cheese. I'll have to ask some of the long time residents.

I'm not sure who looks happier, the kid or grandma.

I have a wood cutting board that was given to my parents as a wedding gift in the 50's. Still use it almost every day. Probably won't fit in the microwave though.

Nothing wrong with 225.

I've never wrapped a pork butt, I don't think it's necessary. I rub a few hours before smoking then I generally start it about 8pm and go overnight. I cook at 250 for the entire time. I'll take it off the smoker @ 210, which is usually about 10 am, and then wrap and store in a dry cooler with some towels. It will hold for hours. I'll pull the meat just before serving. I really don't think you need to wrap it, the difference is cooking to 210 rather than 190. If I'm cooking a brisket, I will wrap that about half way through the cook.

Years ago a friend of mine used to work at a fried chicken joint. Wasn't a chain, just a little mom and pop place. He used instant mashed potatoes but tossed in a few chunks of boiled, real potatoes so the customers would think they're real.

There's a barbecue joint in KC, Gate's and Sons. I think their barbecue has gone downhill. They used to be one of my favorite joints in KC. The last few times I ate there, it was bad, almost inedible bad. That said, their fries are the best ever. They use steak fries, and they fry the hell out of them. Super crispy outside and fluffy, potatoey goodness inside that goes very well with their barbecue sauce and pickles. Almost worth ordering the barbecue to get the fries.

This does not seem well thought out. Seems to me that it will only create ill will on the part of the customer, being hit with another surcharge. I don't understand why they don't give the BOH a raise, and the raise prices accordingly. If they want some kind of credit for paying a decent wage, they could make note of it on the menu.

I'm not really a fan of KFC. I do like Popeye's. It's always fresher, I've occasionally had to wait a couple minutes for the chicken to finish cooking. Their red beans and rice is a favorite as well.

We have one, I can't remember the brand name. I use it for fried chicken occasionally. Works pretty well for that.

They were large. They were cooked all the way through but some of the fat had not rendered. Another 5 or 10 minutes and I think they'd be right there.

45 was probably right. Could have gone a little longer even.

Lamb shank. Onion, garlic, Dijon mustard, white wine, chicken stock, and rosemary. 45 minutes, natural release.

@ElsieD looks good. So I have one for 30 and one for 45. I'll split the difference and use the natural pressure release. I have some Weisenberger grits that will make a nice side. Thanks to both of you, Mike

I have some lamb shanks that I plan on doing in the IP. I plan to brown them stovetop first and the finish the braise in the IP. Any suggestions for how long in the IP?

I have an anti-sweet tooth. It's very rare that I eat dessert, in a restaurant or otherwise. A lot of times, my wife and daughter will split one and, if available, I'll have an espresso.

Popeye's 2 piece spicy, leg and thigh. With onion rings and red beans n rice. Darn good. had to wait a couple of minutes for the chicken to get done. Bonus for me.

My kids are grown and I dislike clutter. My wife has a need to hang notes on the fridge with magnets. We've compromised and she uses the side that no one can see.

We didn't have a whole lot of money when I was a kid. Fridays during Lent we usually had "yellow dinner". Kraft mac and cheese, scrambled eggs, and canned corn. Dad would fry frozen breaded shrimp and french fries on one Friday for a treat.

I'l lose the leeks/scallions and go with yellow onion. I think Heidi is correct, 8 hours is a very long time for chicken stock. I go 2 tops.

The leeks and scallions may be causing your cloudiness, especially if you're using the green parts.

I hate all things Frigidaire. The stove probably the least of our appliances. We bought our house new about five years ago. Our builder requires Frigidaire appliances in all of their construction. We upgraded to the Gallery line. The dishwasher died and leaked water all over the carpet in the adjacent room, we replaced it with a Whirlpool. The light socket in the microwave disintegrated the first time I changed a bulb. They replaced the refrigerator due to ongoing issues with the ice maker. The ice maker in the new fridge does not work either. I gave up and we're just making ice in trays. We had an element go out in the stove the first week we lived here. The oven part works fine. I don't think it cooks too hot, but I'm no fan of glass cooktops. I much prefer gas, but there is no gas in the neighborhood. My theory is Kentucky coal had something to do with that.

Chicken and green chile enchiladas with RG pinto beans. And a messy stove.