Shelby

I wouldn't think that the freshness factor would matter....... I would reduce time by one minute and try it with just a couple of eggs.

Hmmmm....I've had a few smaller eggs (ones from my wonderful egg person's chickens) that got the green ring, but using large eggs I've never gotten the green. I do 5 mins, low pressure, natural release, into cold water and ice. Did you put them in the cold/ice water?

I made a new salad recipe last night. I really liked it...Ronnie can live without it lol. He doesn't care very much for pesto (yeah, weird, I know). I charred Silver Queen corn on the cob and then cut it off. It needed more cherry tomatoes, but these were all I had. I added some diced red onion. Would be good with some artichoke hearts and some chicken breast, too. Eaten with a fish sandwich topped with vinegary cole slaw. I made fries, too, but ya'll know what those look like lol.

But, eating toast from the CSO does make one more virtuous...........

Toast?

I never thought I was picky about toast, either, but now I am after making it in the Cuis. The toast in the Cuis is toasted on the outside and...not too soft in the middle, but it retains a certain "moistness". English muffins are great in there too. @rotuts can explain it better than I can, I'm sure.

Yes. The 6 qt.  IP lux is on sale for $69.99 today. This one does not have the yogurt function.

You will LOVE this. I have one. I thought I'd use the hell out of it but it languishes downstairs. I know I'd use it more if it were up here......I need to rectify that. It makes really good jerky. I like all of the different temperatures you have to choose from. My first dehydrator didn't have all those options. edited to add: mine isn't the same model but it is an Excalibur.

Thank you! This is definitely going in the line up for dinner. I've never thought about doing the veggies on top.

Oh Elaina that is a thing of beauty. Do you layer the sour cream and egg or is it all beaten together? I must make this.

I had both IP's going yesterday making some zucchini bread. We love banana bread made in there....the zuke bread, not so much. I've used this recipe a zillion times but I've made it in the regular oven so I dunno. The bread is done...but it strangely tastes like flour...or maybe just bland.

Yup, here too. I have to wait until the dark of night to go get mine.....(kidding) but I don't think I'll ever tell them that I eat it lol.

Oh shoot. I'm sorry @Okanagancook it was @cyalexa who was doing the okra. I'm losing my mind. So, @cyalexa , how did the okra turn out?

This link describes what it is. If you google huitlacoche you will get some information, too. If you scroll down on this link from a thread here on EG, you will see my first foray into smut last year I never knew what it was, except it grossed me out when I'd walk in the field corn and see these mutated ears hanging down. Farmers hate it when this happens. The guys that farm our place would freak if I ever told them that we eat it off of our sweet corn lol.

Once he has a piece of toast made in there, he'll beg you to put it front and center in the kitchen lol.

Yes, it does. The new/white ones taste just like sweet corn and are crisp. I eat them raw. The darker ones are more like a mushroom. They more absorb other flavors that you cook them with.

No, the pans look like there are two per loaf, but it's just how the pans are made--they have a double lip. Just one pan per loaf. These are the ones I bought. Steam boy is getting ready to have a steam bath. He got dirty during meatloaf cooking lol.

Had to test the Silver Queen last night. It's almost done. Still good enough to snarf down. The one with the smut was mine

I caught myself wishing that I had two CSO's last night ......I'd have to get rid of the Breville...but it doesn't do much these days besides hold my bread and croutons lol. I had bread success!!!! Thank you, @Anna N, for your trouble shooting and giving me a recipe. When I pulled the loaves out of the oven they were making this lovely "crackling" sound. The one on the right had a little ear sticking up..which I couldn't wait to pull off and eat. My husband snatched it before I could . I proofed it for 30 mins at 100F. Then I turned it to the bread setting and baked it for 30 mins at 350F. The center of the bread is supposed to read 190F when finished. Mine was at 207. I will shorten the baking time to 25 mins next time and see what I get. After the bread was done, I steam baked a venison meatloaf. Ronnie said it was the best meatloaf I've ever made. I put it in at 350F for 50 mins. The internal temp should read 165F...I forget what mine was but it was higher. I will do it at 45 mins next time. I was going to make some zucchini bread today, but I think I'll use my Instant Pot and give the steam boy a rest lol.

@Okanagancook How did the dehydrated okra turn out? Will you simply snack on it or do you have other uses? I have an Excalibur that I can drag up from the basement. Also, I need to pickle some okra--a friend of ours LOVES pickled okra and I think he'd be thrilled to get some from my garden.

Jo, I'm glad you're on the mend. No more eating out for you lol. Liuzhou, that melon looks so good. I have one (I think it's a honeydew, actually) growing in the garden that I am anxiously awaiting. The Silver Queen corn in the garden is just on the verge of being perfect. Had to test a few ears last night. Not quite done yet, but still very good. The one that I had been peeking at ended up getting some smut on already. That was my ear to eat . Venison meatloaf, taters, gravy, green beans and homemade bread also.

HATCH! This sounds and looks SO good. Gotta get my order in this week for chiles.

We like you interacting on a daily basis After each of my blogs were done I felt a little off kilter.....so I know how you feel.

Ronnie caught some fish yesterday to go with my fried okra

Aw, man I think I said this last year....it always feels like my summer vacation is over when you guys leave. Be safe going home. See you on the other side