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society donor
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  1. Shelby

    Dinner 2019

    Venison tostadas Garden asparagus and roasted chicken quarters Venison chili
  2. Shelby

    Dinner 2019

    Pizza last night
  3. Been hoarding a round of Harbison cheese for a while. Figured it would make a good snack during Preakness Day I left it out over night last night. It's so good and runny!
  4. Well that's good! I have all of this empty garden that screams at me if I don't fill it up. Trust me, I'll be envying you when I'm out with a back ache weeding. I hate weeding.
  5. Planted about 40 tomatoes yesterday along with green beans, collard greens, mustard greens, okra, corn, watermelon, cantaloupe and squash. To do next week: peppers, basil, dill, eggplant and a few more tomatoes. Now we will see if anything grows.
  6. I know I seared that first time because I was trying to be all fancy lol, but usually I'm too lazy.
  7. I do 2 1/2 hours at 135F and we really like it. Moist and tender. This picture is from my very first tenderloin which I did at 140F. Liked this a lot, too, but found that 135F was optimum for us.
  8. Shelby

    Dinner 2019

    Everyone likes a happy ending right? 🤣 Jalapeño cheese sausages done on the grill last night
  9. @gfron1 STUNNING food. I'm sure everyone was swooning! Thank you, Kerry, for the pictures and descriptions.
  10. That looks so good, I'll take it at 44
  11. Shelby

    Dinner 2019

    Had to look up Cusk. I think we would really like it! Sweet and sour tofu and chicken over rice last night
  12. Over on the sous vide thread I've been experimenting with SV'ing chicken and pheasant and then frying and have had good success. So, I decided to try pressure cooking chicken gizzards and then frying. Not so much success. Here are the gizzards after pressure cooking--so far so good. I do them on high for an hour. That makes them perfect for us--not falling apart, but tender with a tiny bit of chew like gizzards should have. Then I soaked them in my usual buttermilk/egg mixture --not that the buttermilk would make them more tender, it's just my usual method-- and then they went into flour mixed with salt and pepper and then into the skillet for frying. All of the breading fell off as you can see here: They were still good and everything, but far from the usual fried chicken gizzards 😂. Should I have double dipped them? As in, dip in the buttermilk, then the flour, then buttermilk again and flour again? Any ideas? Or is this just never going to work?
  13. I can't remember what I did in the IP slow cooker, but it had to have been meat of some kind. I think a venison roast. Anyway, it could just be my IP, but it got way hotter than my regular slow cooker--like too hot. I will search here tomorrow, I'm surprised I didn't post about it, but then again, I'm losing brain cells daily so I might not have lol.
  14. Shelby

    eG Cook-Off #82: Salmon

    Oh we love salmon, too. David, you're going to force me to order from Pike's Place one last time before the heat sets in so I can participate in this I don't think I've ever seen salmon in the fish dept. at the big city grocery store --and if I did, I bet it's farmed. As I said above, I get some from Pike's Place once or twice a year. Big splurge, but cheaper than flying there myself lol. I haven't gotten super creative. While I'm trimming it up, I eat the trimmings raw (cook's treat). I like to sear in a hot hot hot skillet with butter, skin down and then a flip. We like ours rare (I like mine more rare than Ronnie so mine is really rare when I don't accidentally over cook it 🙄) Sometimes I make a caper butter sauce to pour over. I like the acidity of the capers with the fish. If there are leftovers I like to use them to make onigirazu for breakfast the next morning. Oh and dang it, Ronnie doesn't care for salmon skin so I have to eat all of his
  15. Shelby

    Lunch 2019

    I love stuff like this and I never think to make it. Looks delicious!