Shelby

I think you would be just fine doing your own repair. It seems to me that it's just a stabilizer, hold in place, just in case type of thing. It's screwed into the bottom. I say go for it Or rather, I should say, I would have gone for it if mine had the broken tie.

I lied. I'm on it right now: It goes around here And hooks through those two things on the bottom

Give me about an hour and I’ll get right on this

Yes! Those look just like them. Thank you so much. I guess I meant bigger than say, a pinto bean.....

It feels a bit like winter!!! Maybe snow next week! Happy Dance!!!! Ronnie has been wanting ham and beans for a long time. Yesterday was the perfect day to have them simmering on the stove. Started them around 2:30. Onions, jalapeños, carrots, celery. RG beans--two different kinds, one of which I can't remember the name and am looking for help. I looked at their website and I can't locate them. They came in the latest bean club shipment --Here is a picture Anyway, loads of homemade chicken stock....a nice meaty hamhock from Father's and two big regular ham bones with lots of meat left on them. A jar of my canned tomatoes added closer to the end. Bit of salt--not too much, the ham is salty, black pepper....a bay leaf or two. Good stuff. Was cozy feeling in the house Corn bread turned out good too ( must have been a good luck cooking day for me lol) . I used my usual recipe. The only thing I did different (I think) is I baked it in the CSO using the bread function--400F for 22 minutes. OH and I used some of that Hatch chile cheese --poked the squares all over the top. Finished the soup with some green onions

I swear, I am losing my mind. I thought I kept the bag that these RG beans came in so I would remember what they are. Now I can't find it! I've looked on the RG website and I don't see them. They are a gorgeous, big bean. Can anyone help me?

I saw @blue_dolphin's post in the Trader Joe's thread about some cheese that she bought--New Woman. It has Jamaican spices. Spied some at the grocery store (not the 4 pack like at Trader Joe's, just that one cheese). Put that out along with some Hatch Chile cheese. Liked the New Woman...and the Hatch was good, too, but wish that the chile taste was more pronounced. Will be good in cornbread or mac and cheese. Followed by sous vide pork tenderloin Along with taters, the dwindling tomatoes and the very last of the squash

Here is a link with a picture of ours and how we did them....not a ton of meat, but for sure enough for a meal.....

Us too!

Thanks so much, everyone! Going to cold smoke some beef ribs today and sous vide them sometime soon. I know that Pa and Ma in The Little House On The Prairie books built a smokehouse and used green wood chips so why can't I lol.

These trees are "wild" out at the perimeters of our farm ground. Poison ivy etc. is every where around there and I am super allergic. It sucks, but the older I get, the worse it is.

Probably are. I can't go with him due to all the damn poison ivy around there.

Thank you for the fast answer! We have apple, mulberry, hackberry and plum--all green. Gonna try it then--well, really, Ronnie used to use that years and years ago. Will report back

Bumping this topic--and I haven't read through it --but need to ask really quick and hopefully get a quick answer. Is there any reason why one shouldn't use green wood (meaning not dried) to smoke meats with?

Woooo hooooo!!!!! You will love that table. It's perfect. I'm so happy for those that are getting one of these wonderful machines! This YouTube video is helpful to watch before starting up There are also a couple YouTube vids made by the Vacmaster people that I watched. Your machine will come with a manual that you should read first--but don't be intimidated Any questions you have can be googled or asked here and answered I'm sure. The very first thing you need to do is make sure the sealing bar is placed over the two "knobs" correctly. I think that first YouTube video that I listed will show you that. Second, make sure you fill your pump half way to 3/4's full of oil (the oil comes with your machine). I could swear that my machine came with oil in it, but my brain is old so I could be delusional. You'll be able to see in the oil window if it has oil or not. This video show how to fill the oil. This video show how to drain the oil which you should do after about 100 uses initially. The oil will look cloudy and dark when you need to change it. The only setting I ever mess with is the Vacuum setting. Here is my chart that I use: Soup obviously meaning any liquid (broth, spag. sauce etc.) I always leave the other two at: Sealing-1.2 Cooling-2.0 Not that you can't fool around with it, I just haven't found the need to. Remember to open the lid up before you turn the machine on. And, after you have all of your settings set you need to use the set button to scroll through until the time screen looks like this or else it won't work. The manual says to start with 40 as the vacuum time--that's super long. The settings that I've listed above work best. I jumped in the deep end of the pool because I was amazed that I could vac pac liquids. The first thing I did was water. It was amazing Then, I moved on to broth. Oh, and be sure that anything liquid is nice and cool before packing it---hot doesn't work. This should get you started ok We're all here if/when you need us PS--also, warn your cats. Mine freaked out at first when it made the hissing sound and the lid opened on it's own 🤣

Weird. I don't have the non-stick. I wish I could help more but I just don't know.

Do you heat your pot up on saute before putting the meatballs in? I get mine super hot (I also add some sort of oil) and then add whatever I'm browning. Doesn't stick for me that way--using just the regular insert that comes with the IP.

I tell ya what, you guys are so lucky to experience this and we are lucky you take us with you! Thanks so much!

Looks good to me. And I love your plate.

I'm set for a bit on pickled jalapeños

Look at it this way, she saves a lot on tea.

We had something profoundly good last night. We purchased these beef ribs from Whole Foods a couple weeks ago. I don't remember the price, but it had to have been a decent deal for Ronnie to spring for it lol. We sawed them to make a little rack of short ribs and were left with these which we cold smoked at 185 F for 4 hours. Then I vac packed them and put them in the water bath on Saturday for 24 hours at 155 F. Ohhhhhh they were melty and tender, but not totally falling apart. Perfect.

Smoked and then sous vide beef ribs with more late corn from the garden

Wow. I don't get out much these days. They really short you on ketchup.

Barely enough milk