Shelby

I think SV would definitely work whether they are already cooked or not. I was just kind of nervous that the legs are so sharp that they would poke through the bag.....one could wrap the sharp parts in saran wrap though.......

Hit the spot.

The snow crab legs were reallllllly good. I'm never (well one shouldn't say never) doing the boil method again. They were still about half frozen so I did them at 300F on Super Steam for 10 minutes.

I should have asked this sooner....I'm guessing I'm just going to have to guess lol. I have some snow crab legs. I just took them out of the freezer...they may or may not completely thaw before I cook them. They are already cooked so I just need to reheat. Reading the instruction manual, there is a recipe for an indoor clam bake which includes lobster tails which I assume are not already cooked. I'm thinking I should do these snow crab legs on super steam at 300 for 7-10 minutes. Any advice?

I think you'd really like these and they are so versatile.

Again, inspired by @Anna N --and also greatly helped by her wonderful tip to freeze the rice, leftover steak, tomato and egg onigirazu.

I tried a new (to me) one this time by Paula Dean. I was impressed. Ronnie commented that the dough was really moist and I agree. I followed the recipe except I didn't use any nuts or raisins and I always butter the sides and bottom of the pan and then squeeze syrup all over the bottom before putting the dough in.

Last night was venison chili followed by a warm cinnamon roll right out of the oven

Threw a pork loin into the SV yesterday

I freeze my bread all of the time. Homemade. After it's baked, I let it cool down overnight. In the morning I wrap the whole loaves in saran wrap and then place the loaves into Ziplock freezer bags. To thaw, I take out of the freezer and let set on the counter for a few hours before use.

After being away most of the day on Friday at a not so fun place, I needed something easy for dinner. Thank goodness I made pizza dough before we left. Hit the spot. Pepperoni. Those are jalapeño peppers, not the dreaded bells @rotuts Yesterday I velveted some chicken and made a mushroom oyster sauce to go with. Also some sweet and sour tofu and beans. Oh and an egg roll.

Been wondering where you were This picture isn't helping to stop my craving for tacos.

Salad, hot wings and fries last night. Fry intake reduced to 6 this time.

Fun! Shouldn't read this while starving. .....I'm off to ponder those shoes.......

Salmon day before yesterday And, since the weather has been nice and cold--we've had freezing fog for two days, made everything SO pretty. Then last night we had thunder ice. Pellets. Not good for driving though. We are staying all cozy and tucked in the house today. Anyway last night was ham and beans using Rancho Gordo mogettede vendie beans with some Father's bacon ends added (along with regular ham) and cheesy toasts.

You did good!!!! I may have to get brave and try again.

I seriously thought about SV'ing and I think I will next time. I will also poke in the end next time if we bake. Thank you!

Well, the food was certainly better than the game......but it's Super Bowl, so I guess it was good in its own way. I didn't even enjoy the halftime show. Am I becoming an old fuddy duddy? A few of the commercials made me laugh, but not like in years past. Oh well, next year will surely be better. Is this 6 super bowl wins for Brady? He's fast running out of fingers for the rings. Anyway, on to the food. Ronnie wanted pheasant and goose tenders and I wanted pizza so I did both because....Super Bowl. Pre-game Knorr veggie dip Pickled Shrimp Chris' mushrooms Then Pheasant tenders on the left, goose tenders on the right with gravy And venison cheeseburger pizza

My mom and step dad were gifted some wonderful homemade venison summer sausage for Christmas. She asked for the recipe and she was told that this is what they used to make it So she sent us some Here is the mix that is put with the meat-water, seasoning packet and cure--which also comes in the packet Our venison burger doesn't have a ton of added fat to it--at least not enough for this preparation so Ronnie came up with the brilliant idea of grinding and adding some Father's country bacon to it (Love this stuff). Truly it was such a good idea. It added the needed fat plus a wonderful deep smokey flavor. Ronnie spent a lot of time in his man cave (garage) grinding, mixing and stuffing. Side note: the last time this was attempted was some 20 years ago when we lived in an apartment in the big city. I won't go into detail, but it wasn't pretty. Draped sausages all across the place...some bursting....some not full enough...big failure. So, I thought it smart to just stay inside and let him wrestle with this project until time to bake them lol. He did a MUCH MUCH MUCH better job than we did the first time. Here they are pre-bake: The larger rolls are purely the mix from the package. The smaller have mustard seed and more pepper flakes added. The recipe says to bake these at 180F until the internal temp hits 165F. Ok. So, I decided to use my two CSO's and the "warm" function. You can either choose 175F or 200F. I chose 175F and baked for 3 hours, checking periodically (by the way, is there a special tip/trick anyone has to test sausage in casings without piercing the casing? Leave one open at the end as a tester?). Anyway, after about 2 hours I reached a plateau and couldn't get the internal temp over about 144F. So, I upped the "warm" temp. to 200F. A couple more hours and I still couldn't get it to the desired temp. so I went to 225F. Finally after about 45 mins at that it reached the 165F. Here they are finished These are the best summer sausages we've ever made. Highly recommend this product. I vac packed most of them and they will be greatly enjoyed during fishing and hunting trips this coming year.

Thank you so very much!!!!!!! I was getting ready to dig through the trash and I really didn't want to......coffee grounds.....cat litter clean up....not super fun lol.

Arrrgh, I've misplaced the newsletter that came with my beans and it had a recipe on it for cream of mushroom soup with wild rice. Could someone pretty please take a picture of the recipe and post it for me? I've looked on the Rancho Gordo site and I don't see the recipe there.

Ugh @Dejah. That experience is certainly not fun. I'm glad it's fixed now! @kayb I hope your grandchild is good and on the mend. Ronnie wanted lamb chops on the grill last night. He did an excellent job. Lamb, for me, is very filling so I had a few bites and he ate the rest of mine plus his lol. I finally got to use some of the caviar lentils from Rancho Gordo. I did a roasted broccoli and lentil salad. The recipe called for arugula, but I didn't have any so I subbed lettuce. Oh and some green beans and some of those melted potatoes I talked about earlier.

Love it! Such a treat!

Don't scroll down if you don't want to know what is coming Three kinds I've never even heard of before and wild rice!

Everyone gotten their next shipment? I got mine yesterday