Shelby

Never seen those boulders before. Super cool.

@KennethT You never need to ask, we always want to see you and your wife's adventures!!

Well SHOOT. I was hoping to get some of that. I need to remember and look for it next year I guess.

I did some king crab legs on Christmas Eve. Used the CSO. So easy. Red Lobster biscuits and homemade mushroom/ricotta stuffed ravioli and a salad to go with. Somehow missed a picture of a few things. A sausage, mushroom broccoli strata thing for breakfast Christmas morning Ronnie got me a couple of really cute wine glasses so I had to try it out with some champagne I've had a 4.3 lb prime rib in the fridge drying out for a few days Kind of had a crisis due to me not planning very well. I did our last prime rib in the CSO--I do the Serious Eats method: 200F on the convection setting until the internal temp hits 125F. Remove from oven, let rest for at least 30 mins then roast at 500F for 10 mins. A 3.7 lb prime rib took about 1 hour and 15 mins to reach that temp last time. Anyway, I went to put the PR in and it was too big for the CSO. Major panic. Had to use the big oven. Took a lot longer. LOL thank goodness it was just the two of us. Anyway. we had some cheeses on a platter that I bought for myself--Harbison that I love on the left, some awful cheese on the right. Had no flavor. Simple side of bruss. sprouts and a tater

Definitely need to make this bread thing. That looks delicious!

I don't think those bad juju's care about what day it is. They just drop down and engulf us. Tomorrow WILL be a much better day

I wouldn't have the first clue how to use one of those so I think you're brave!

On low? If on low, I've done that and they are ok

Oh you brave person! That's not much notice for Christmas dinner 😳. I usually keep it on the warm setting. I'm not @kayb but my IP's run hot. I definitely do any slow cooking on the low setting and make sure to check it.

I LOVE the bean club! There is a thread around here somewhere where we used to discuss each shipment, but it kind of died out. I need to be better about posting on it. When you say sauce, you're talking broth etc. right? I do a lot of what I call "Mexican Beans"---usually a black bean or a pinto type bean in some broth--whatever I have on hand, chicken or beef. If I don't have any broth I throw in a couple bullion cubes. Spices are garlic, a bay leaf or two, cumin, salt and pepper. If I've planned ahead, I soak the beans, but more often than not, I haven't planned ahead. If the beans are a bigger type bean, they take longer (for me anyway). On average I start with an hour in the IP and do natural release. If they still aren't done to my liking, usually about 30 more minutes does it. For sure the seasoning soaks in to the beans. I see no reason why one couldn't make the beans a day or two before.

Put it close to your fire Glad you were able to get some! Let us know what you think!

Sous vide quail last night With mushroom gravy, brussels sprouts and melted potatoes

If I change my name to Moe, would you notice two Moe's in the house?

@liuzhou Your meal sounds delicious and I can picture it too. I can also picture the delighted looks on your guests faces Great looking food here, as usual, everyone! Venison cheeseburger pizza and the usual salad. I'm so happy to eat salad again. Sticky wings and drunken noodles with an egg roll I've been looking for dishes that looked Christmasy but could also be used in the middle of summer. I found these and thought they could look picnic-y too. Or maybe I'm delusional lol. Venison meatballs. Scallops that I didn't get a great sear on, but still tasted good Lasagna soup to celebrate the first day of winter

Ditto! I use it a LOT.

Ok thanks. What do you glaze yours with?

I WANT this cheese. I don't want to go to the big city again though....I could order it, but it's double that price. And I think Ronnie would kill me if I add more cheese to the fridge 🙃

Hi Kay! Hey, have you ever frozen these?

WOW

I love this. Easy is what I need. Doing this. Thank you!

Ohhhhhhh recipe please?

Dang

When I said de-gunk, I meant that you took it apart like I did? If you did that, IMO you shouldn't have to do that so soon again. My water is way worse than yours and I haven't had to since that first time and I use steam a lot.

I forget, did you have to de-gunk last time?

Some years are like this--don't beat yourself up. Think of all the money you'll save on butter