Shelby

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.

Thanks SO much for the encouragement--I'm not feeling like such a great hostess right now lol. I've decided to do the apple galette tomorrow. I need my steam boys for other things tonight. Besides...it will be a good finale (that's what I'm telling myself lol.

Sent to me just now: I think this gal is going to get in the blind with them

Good morning! It's a frosty, foggy morning over here. The guys are of course out doing their thing. They saw lots of deer yesterday but nothing tripped their trigger (haha). These are nice bucks And oh man was the moon bright last night. I would suspect that a lot of feeding went on overnight because it was almost like a bright sunny day lol. Super moon before it got dark last night And early this morning So...hopefully a nice dry doe will be gotten today. I'd like to have venison steaks for dinner tomorrow. But, if not, I have some nice choice beef steaks I'll sous vide. I got my Misfits boxes yesterday, thank you FedEx for not screwing up lol sigh. So we have a decent array of vegetables for a while. Anyway that took a bit to get everything put away and before I knew it it was time to put out some kind of snacky stuff. Not fancy but enough to take the edge off. Then I got busy on the ducks. I put paper towels over them to get them as dry as possible and then rubbed them with a ton of butter. I forgot to mention that we brined them before we froze them. After the butter I sprinkled with Lawry's salt and fresh black pepper. Then I stuffed them with a lemon wedge, and sprigs of thyme, rosemary and sage. After that they lounged on the counter for a while. Then I sorted through the tomatoes and got out the ones that needed to be used and peeled them. Next I did chopped onion, garlic and celery in butter, added the tomatoes and seasoning and let that simmer for a while. Right before serving I tore up a piece of toasted sourdough bread and added that. No picture...stewed tomatoes are boring lol. Next I fried a few strips of bacon, removed those and added trimmed up Brussels sprouts to the pan along with more onions and garlic and got those nice and roasted. Seasoned with yep, more Lawry's and black pepper, added a few glugs of chicken broth, put the lid on and let them get nice and tender. Just before serving I added shredded cheddar and the crumbled up bacon. I started the steam boys on 450 F about an hour ahead of time to get them nice and warmed up. Pintail and teal were done in about 15 mins. Mallards I did for 25--they were in the slower oven. Our hunter friend said they were just like an excellent steak so I think he liked them Today will be a busier day for me--sooooooooooooooooo much frying to do. I've already prepped my cast iron so it's all ready to go at least. I'm also thinking of making an apple galette out of the last of the apple pie filling I made from the apples on our tree. I was toying with making a lemon posset because I have a ton of lemons but I'm not sure I have room in the fridge for 3 dessert cups sigh lol. Anyway, we'll see what I get up to today. For right now I'm going to enjoy my hot cup of coffee that is mostly sugar and cream and bask in the quietness of the house.

The one time I tried it that way all of the breading slid off during frying. Maybe I'm missing something?