Shelby

Wow, thanks for sharing this. I've never tried it but it looks delicious.

Thanks for reading No....we've never paid. I know there are places around here that we could take it. I am picky lol. I prefer to do it myself. Maybe picky is too light of a word. Maybe control freak is closer? 🤣

I don't mind leaving the peels on for scalloped potatoes.....buuuuuut....I like mashed potatoes better peeled. I'd eat them, though. My mom loves leaving the skins on.

I've suspected that, too, but.....they've passed on everything so far. I'm proud of them. Maybe they are finally maturing 🤣. Our hunter friend leaves today (supposedly....his flight has already been delayed for some unknown reason) so I don't think anything will be gotten. We have another week of deer season plus there is a doe only season in January. We might just wait until then. It's actually kind of a relief not to have to clean a deer and package it etc. tomorrow. Thank you for keeping me company!! Lucky for me, Ronnie stopped on his way to pick up our friend and picked up some on sale choice steaks. Last night was a much easier evening for Shelby lol. But backing up, the usual Lipton's onion soup mix dip to eat while watching football yesterday afternoon. Then the guys went out (taking a portable tv with them for football watching). I threw another board together--this time using the Georgia shaped one in honor of the Bulldogs. The steaks went swimming in the SV bath. Meantime I baked some potatoes, roasted some asparagus, made some hollandaise sauce for said asparagus and deviled some goose and duck hearts and a few livers. As per usual I got a cast iron screaming hot to sear the steaks and dinner was done! Also, earlier, I pulled the last batch of apple pie filling I made from our apples and made a galette. A little whipped cream and caramel to go on top. So.....I have pork chops in mind for Ronnie and I for dinner tonight....I might thaw out another two just in case our friends flight gets cancelled or something......that's never happened before. Anyway, the guys are out putzing around in the garage. Football starts in a couple hours so that should keep them occupied for a while lol. Thanks for hanging out with me--as always, I enjoy you guys a lot

I get what you're saying about heating/warming the tortilla. AND maybe the ones I use are subpar (they probably are) but when I do that they fall apart, tear, I poke a finger through etc. I guess that would mean they are too thin to begin with.

You, sir, are a very smart person! Thanks so much for explaining. What would I do without all of the smart people around here???

🤣 OMG what a jerk! More for you at least....... I DO need a friend in the kitchen. However, I will confess that I might get a tad grumpy at times. I recommend making some gizzards soon. I should do them for just us more often. It's way more manageable when I'm not trying to make tons of them.

I should have asked here sooner--would have saved me a panic attack lol. Super steam would really do the same thing as the IP? Would I use the same amount of time?

*putting the teapot away*

You're very right. I think deep down I enjoy making things harder on myself 🙃

It's like you're in my kitchen 🤣. The cast iron is a complete mess. It's soaking as we speak. I HATE cleaning it, but clean it I shall. They've gotten bigger ones and they try to always get bigger than before. Plus, yeah, I really want a nice dry doe. Bucks are SO tough. It's been years since I've had some really good steaks and roasts because I turn the tough guys all into hamburger.

Happy Saturday! It's another frosty kinda foggy morning. I'm trying to decide if I want any of my mostly cream and sugar coffee.....it seems like a monumental decision for some reason 🤣 I think I really just want something warm for my hands to hold. So I should just do a mug of hot water lol. I knew yesterday was going to be a long one and it was lol. I started frying a little after three and got done a few minutes before 5. I had 4 trays of chicken gizzards which I knew I wasn't going to do all 4 because that would be too much. Then I had a long panic because I hadn't thought far enough ahead about how I was going to fit all of these guts into pressure cookers. I have a big IP which is what I had initially thought I'd use for the chicken gizzards and then I'd use a normal size IP for the duck/goose gizzards BUT it hit me that I don't have a large sized rack of any kind for the big IP. I need to rectify that but there was no time to do it yesterday. So, I finally decided to do the goose/duck gizzards right away and then keep them warm in a steam boy. Thankfully that worked! PHEW. Like @Smithyand I were talking about yesterday, you do need to clean gizzards very well. Store bought ones should be pretty clean already but I go through them all just in case. More often than not I run across this: You don't want that yellowish piece of tough whatever-it-is on there. It peels off easily though. Chicken gizzards Taking a swim in buttermilk Goose/duck gizzards In their buttermilk pool Frying Chicken gizzards fried and ready to pressure cook for 40 mins Inside the IP with a cup of water below I split the chicken gizzards between two regular sized IPs. I used this tray thingy for the other batch--I didn't use the middle tray. All done! Goose/duck gizzards all done and keeping warm Chipped beef cheese ball, leftover deviled eggs and meats and cheeses for appetizers Once the guts were all merrily pressure cooking I started on scalloped potatoes. I used my mandolin and thinly sliced potatoes (I listened to @rotutsand left the skins on ). Then I buttered the hell out of a cast iron and put a layer of potatoes down, sprinkled with Lawry's and black pepper and then sprinkled with sharp cheddar. Repeat until the pan is full. Pour heavy cream in until you can see it surrounding the potatoes. Cover and bring to a slight simmer. You want to watch because it's easy to burn the bottom of the potatoes. Once the potatoes are tender (poke a knife in to test), remove the lid and let the rest of the cream cook into the potatoes. They're great just like that or you can sprinkle with a bit more cheese and pop them under the broiler: Salad to go with My small plate lol--I was almost too tired to eat Lots of leftovers for today to snack on. No luck this morning but I got sent some good pictures of some nice boys I've gotta clean my stove. You should see it 😮

Sigh. Nothing tonight. They are eating overnight which I don't blame them. It's not the end of the world--there's still another week after our friend goes home...but it's just so much more fun and easier when he's here. There's still tomorrow and he doesn't leave until later on Sunday. I think it was @Norm Matthews that said somewhere around here that there's nothing like a Kansas sunset.

I think yours look perfect. I struggle too.....it's a fine line between not enough filling and toooooooo much. I start with enough room at the end to make a roll over. I first pinch in each side and then roll if that makes sense. I do add salsa a lot but you're right--I use a thicker type salsa and also use a fork to dip it out to make it less juicy. I do a lot better with the spring roll/egg rolls. I guess it's easier to not put as much stuff in because in a breakfast burrito I want ALLLLLL the things lol.

I'm never frying anything ever again. Until a few days from now when I'll want wings. TWO hours of frying. I need a fainting couch.