Shelby

I might need to move in with you for a while.

I've had my bag packed since yesterday and I'm ready to go Where will you guys stay after the townhouse is sold? I'm already looking forward to tonight's cocktail... I can't remember if you guys left some from last time so you'd be ready for tonight?

I did 160F for about 9.5 hours. We will see if we like them tonight

I've thawed out some domestic turkey wings. They were previously brined. I want to SV them and then throw them on the smoker tomorrow for a bit. Anyone done this? Time and temp? I've seen 136F for 12 hours, 160F for 6 hours and 160F for 9.5 hours. I'm leaning towards the 136 for 12. Any thoughts?

Agreed. Sealing wax ups the presentation appeal.

Well, if it's Barbie dolls with prosciutto dresses, then I'll have to buy another wardrobe case to keep my new Barbies in.

Glad you're home safe and sound

It's almost that time again. I'm sure many places are far too dry to allow fireworks, but at least some good eating is possible

I'll have a Michigan followed by a plate of what Kay had.

HAPPY CANADA DAY! 🇨🇦 You guys cooking anything good up there?

LOVE these.

Thank you Elsie!!!! We had a good time

Grape leaves. They help keep the cucumbers crisp. I place a layer on the bottom of the crock and on the top.

YUM

Pork belly noodle bowls last night

It's pickle time! Just started my first (and hopefully not last) crock of pickles. They will brine for 2-3 weeks.

I feel your pain.

The idea was to fry this chicken yesterday before it got too hot. Well, life got in the way. Plus I needed a nap. So, I fried the chicken at the hottest time of the day. Oh well lol. The best part was green beans and taters (from the garden--the taters, not the beans) with a Benson's ham hock done in the IP.

Oh man this looks so good! Thank you for sharing this. Do you recommend sticking with the 6-8 hour braise or do you think a pressure cooker would work?

There might be only one person eating them here too

Could it be sorrel?

I seem to be stalking you in the meat department.....first beef tongue and now pig ears..... Thinking of throwing them in with the beef tongue to brine? Good idea? Terrible idea?

I will for sure remember to do this next year. It's so hot here now that I felt like if I left them in the ground any longer, they would rot. So we got up at 5 this morning and dug 'em all up I had a lot of fun. Like an Easter egg hunt.

I'm going to try to do the same thing. It was 81 degrees in the kitchen at about 5 last night. I have chores to do this morning but hopefully I can get back in the kitchen early enough to fry up some chicken for tonight. Last night all I was hungry for was a salad--and a tater salad made from our first potatoes from the garden.

Thank you! I think we will be rising before dawn and digging some taters in the morning