Shelby

I've neglected my Ninja....poor thing has been sitting in a cabinet, looking dejectedly at me ever time I open the door. I've decided to be better. I used it on salmon last night I was super pleased with the results. I usually do salmon in a skillet--I like mine more rare than Ronnie does. But, I read that the Ninja does great with salmon. I marinated the salmon in a mix of soy sauce, oyster sauce and some hot chili sauce. Oh and a splash of veg. oil. I put the filets in the Ninja and set it at 390F for 6 minutes. A smidge too done for me, but after taking a bite, I didn't mind at all. Very moist.

I truly think they did.

Inspired by @liamsaunt I marinated some salmon in a mix of soy, oyster sauce and some spicy chili sauce my brother and sister in law made for us. I did the salmon in the air fryer. First time doing that and I liked it. Served along with some drunken noodles.

You better get on the stick

Ah ha! Thank you so much for the info. I was thinking about calling tomorrow but I'll hold off now . Sigh. You really miss out at times when you refuse to Facebook lol.

Has anyone received their bean club shipment? I got an email on the 22nd saying they charged me for it, but I haven't gotten an email saying it's shipped.

Those look amazing. I must make. I found the recipe online. Now I need to go buy some tater chips. All I have is Pringles.

Default after my beloved Broncos, ME TOO. My wonderful step dad is Cajun through and through and loves his Saints.....or 'Aints when they do poorly .

😓 You gotta reschedule that blood thing.

I bought 4 at the grocery store on Monday. They were hard as rocks. They are now a bit softer...I'm hoping they don't go bad bad so they make it until Sunday. Such delicate balance between hard and rotten lol.

Yeah, just the two of us. Yes, it's over kill, but hell. How often does a team that one of us likes make it this far? It's a good excuse to eat. Plus, I have a dang icky periodontist appt. coming up in Feb. So, why not splurge We are not big sweet eaters at all. So, nah, we'd rather have our calories be savory.

Finally, this year, at least I care about who is playing....in a negative way lol. I love football. I am a die hard Broncos fan so the Chiefs are my arch enemy. Ronnie, although if it was my Broncos playing it would be different because he's kind of a fair weather fan lol, is a Chiefs fan. At least this year I have a strong root against team Booooo Chiefs! And Ronnie has a strong root for team---yay Chiefs lol. I've saved some duck tenders (like chicken tenders) to wrap with jalapeño and bacon. Going to make a fondue and dip various things.....brats, bread cubes and what ever else I can figure out. Ronnie wants deviled eggs so they will make an appearance. This is already enough for us, but I'm sure I'll do more. I am craving 7 layer mex. dip and chips. As I said, there will be more. Tomorrow I will think harder on it.

Craving vegetables a lot lately. Made a sort of olive and tomato salad to go with the last of the rueben fixings from Zingerman's Italian sausage and mozz. stuffed venison meatballs Couple of small mallards roasted in the CSO with some IP mushroom risotto

I had to go to the big city today and looked for oxtails at the grocery store I went to....no luck . This calls for a trip to the Asian Market.

I just added oxtails to my grocery list. I want to make a ragu--and now soup. @Duvel was the first inspiration and now you're also inspiring me. Ox tails used to be super cheap at the Walmart, but now not so much. So, I'll look and if they aren't too expensive I'm going to get some.

I haven't had A1 for years. Might need to grab a bottle next time at the store. I like it on burgers once in a while too.

I am a heathen.

😁 A couple pats of butter in the pot and cook diced (or chopped in my case because I have no patience to cut small things lol) onion, garlic, celery and carrots until soft. Add the juice from the can of clams and a cup or two of chicken broth. Add a bay leaf. Add peeled diced (chopped lol) potatoes or non-peeled diced red potatoes, cover and cook until potatoes until they are done. Turn heat down very low or remove from heat and add a cup or so of heavy cream and the clams. Season with salt and pepper as you go to your liking. A sprinkle of bacon crumbles is good on top or some parsley or both. I didn't have the energy to make bacon lol.

I thought Lamington was the brand name 🤣

Looks delicious...but maybe not on a potato chip....

Ah! Thank you! I couldn't make out what that was. Looked like a chocolate covered marshmallow to me.

All you had to do....LOL that would take me all day and in the end I'd still end up using Pillsbury pre-made that I have in the fridge 🤣 Found some canned clams--like a case of 12 that I bought for some reason lol--so clam chowder and cheese toasties Fried shrimp (excuse the messy cutting board) and mushroom pasta Venison meatloaf. I had some with my gravy. Venison Cabbage rolls and buttered noodles

I haven't made cabbage rolls probably since the last time I posted on this thread. I've had a head of cabbage in the freezer ever since our hunter was here for deer season. Was going to make them then and it didn't happen (it will next time though because I think our friend would love them). I put the cabbage in the fridge for a couple of days to thaw out. I'm always amazed at how easy it is to get the leaves off intact. Venison burger, salt, pepper, garlic, uncooked rice, couple of eggs and some sauerkraut. Mix that all up, stuff the leaves. Threw a pat or two of butter in a skillet and cooked some onions and garlic until soft. Added a quart and a half of my tomatoes, a couple TB of white wine vinegar and a TB of sugar along with salt and pepper. Poured it over the rolls, covered and baked at 350F for an hour and half or so. I usually like to put some pork ribs in there too, but I didn't have any. Good stuff.

Yeah, if my beans etc. aren't done yet I put them back on for how ever long I think it needs and then it depends on how late it's getting --if I'm rushed, I quick release unless it's meat. If I'm not rushed, I NR.

I've just started reading through this thread on sous vide eggs and it seems very useful.