Shelby

Welcome! I hope Patty shapes up and stops being naughty

It was a seasoned flour breading--soaked the strips in buttermilk and egg first and then dredged. I think the lighting made it look like a tempura.

Chicken strips and homemade honey mustard sauce.

My mom was reading this topic and told me that my first cooking was spaghetti (my favorite food) at 8ish I love my mom so much

WOW Anna! Very very nice!!!

I don't remember the first thing I ever cooked

I do think that letting the meat sit overnight in the "jus" added some moisture, but it didn't add back any flavor to the meat (the hock that I submerged in water is the one that I let sit overnight). The hock that was not submerged had a lot more smokey, ham (and salt) flavor. I liked it a lot better than the submerged one. I'll try a third one with a bit more water, but not submerged....I may wait until I can get some fresh green beans from the store though

Don't bring her over here right now....the whole house smells like it's made out of smokey bacon lol. I love the smell....they should make bacon air freshener.

Ok, I'm back with a report. I've now done two hocks, two different ways. The first hock was done in the IP by placing the hock on the trivet and covering the hock completely with water. High pressure for 50 mins (that was a screw-up by me.....I forgot to change the time to 30 and by the time I noticed it was almost to 50 so I just let it keep going). Natural release and cooled down in the "jus" in the fridge overnight. The next morning I took it out of the "jus" and it looked like this: Fall off the bone tender, BUT I felt like some of the flavor of the hock leached into the "jus"...kind of like when I make chicken stock , the meat on the chicken that has been cooked a long time loses it's flavor you know? Now, this could have been because I pressure cooked it for 50 mins instead of the 30 recommended by @rotuts. I decided to thaw out another hock and give it another go. So, this morning I put the thawed hock on the trivet with a cup of water in the IP 30 mins. High pressure. Natural release. Done Not quite as tender as the first one, but good enough for me--and I like tender meat. SO flavorful. I think doing it out of the water is the way to go to keep the most flavor in. I just got a thumbs up from Ronnie after he had a bite. He thinks it could be more tender but the flavor is really good. So, I think I'll go 45-50 mins next time on the trivet with just a cup of water. 'Course as he's telling me this, he's eating more ham.....so yeah, he likes it . Now, when i do green beans, ham hock and new potatoes, that is a whole different thing because I want the hock to season the beans and 'taters so submerging it a bit will have to be done. Also this morning Ronnie fried some of the bacon seasoning up. SO good. Very smokey. And this will make amazzzzzzzing cornbread

Did a bag of Rancho Gordo chickpeas yesterday. Chickpeas, cover with about 3 inches of water, little garlic and a bay leaf. 35 mins. High pressure. Natural release. Not too soft, not to hard. Just right

Night before last chicken gizzards Last night was salad night

Ok, I have a hock in the IP as we speak

Look what I just got!!!!! I cannot wait for my new potatoes and green beans from the garden to get done.....

I always thought the fork marks were the universal symbol to tell you that it is a peanut butter cookie. Have I been living in a delusion my whole life?

My mom used to help out at a bakery in the small town that I grew up in. They made kolaches..among other goodies. I had a craving so I made some yesterday. Cherry and/or cream cheese filled.