Shelby

Ronnie went hunting over the weekend and came home with some quail. I SV'd them. So tender. 'Taters, peas and breaded tomatoes on the side.

Been wondering what adventures you've been up to. Can't wait That sausage looks good. I never think to put them with an alfredo type sauce. Need to do that.

I wish I was your daughter Chicken stock simmering=comfort for me.

The workers cleaned it up???? Wow. I'm missing out.

Question: How did you clean up after all of the sheetrock dust? I am struggling. Seems like I am just moving it around in swirls lol.

Oh this is stunning. Don't be sad.... your kitchen is coming along like 100% faster than my bathroom/bedroom remodel lol.

Spaghetti red

Oh...lets see.. bay leaf, Lawry's salt, lemon pepper (gives it a nice bright taste) and garlic. Not fancy, but it is a good basic broth.

So, the broth is all done. I was by myself so I had a hard time taking a picture that would show how thick and gelatin like it is.

Hot wings last night.

I throw 'em in there whole and cover them with water. The length of the pressure cook breaks them down so you don't have to chop them up. They are $1.29/lb. And, yeah, they make great gelatinous broth. I have never seen them in the supermarket chain stores around here, we have to go to the Asian Market to find them.

No, I like to cook these for a really long time...until the bones actually start to break down. I do manual/high pressure and do the max amount of time which is 240 mins on one 120 on the other (i'll have to start the 120 one again). I also had a whole bunch of chicken wings to break down so I threw the tips of those in along with onion and carrots and bay leaf.

Trust me, I did too!

I'm out of chicken broth. Rectifying that right now. Got two IP's going.

LOL! Aw, that's so nice of you! Just put me on ignore

Here is another thread regarding dehydrators . I have an Excalibur and I love it. Like I said in the other thread, I know I would use it more if I didn't have to lug it up from the basement.......I just don't have a place to store it in the kitchen.

I'm sorry. I should have elaborated. It's excellent on toast. I also heat it up and put it on ice cream.

I know you said savory and I can't remember if you have a slow cooker or not so this is two strikes against me. I do know that you like toast and marmalade and such. What about using some of the apples to make apple butter? It's good stuff. And, it lasts quite a while in the fridge.

Steak night again. Ronnie found a choice top sirloin on sale at the store yesterday.

This. I. Want.

KIMMMMMMMMMM!!!! I can't tell you how much I've missed you. I love seeing all of your meals. Mr. Kim's football pool dinner...Easter...Christmas --the orange rolls made into a tree. I've missed it all. I could go on and on. Thanks for coming back XOXOXO

Holy crap. I could've gotten rich last summer....even with the postage cost lol. They would have coveted my zucchini that I poked in every car that came here. Seriously, I hope that gets better for the folks over there.

Bumping this topic. Of course, homemade salsa is the best, but this time of year, for me, that isn't possible. No tomatoes. What is your favorite store bought salsa? Mine used to be Hell On The Red salsa but something has changed...or maybe my palate has. Anyway, looking for ideas.

I found this chicken breast in the freezer that I had stuffed with cheese and ham and SV'd. So, I thawed it out in a 135F water bath. Was good and easy. No, I didn't brown it. I was too lazy.

Back strap= lovely steaks. Slice them thick and butterfly them. Get a cast iron pan searing hot. Sear them quickly ....venison is best rare. 2 mins on each side to start and you can cook them more from there to your liking.