Shelby

My mom was reading this topic and told me that my first cooking was spaghetti (my favorite food) at 8ish I love my mom so much

WOW Anna! Very very nice!!!

I don't remember the first thing I ever cooked

I do think that letting the meat sit overnight in the "jus" added some moisture, but it didn't add back any flavor to the meat (the hock that I submerged in water is the one that I let sit overnight). The hock that was not submerged had a lot more smokey, ham (and salt) flavor. I liked it a lot better than the submerged one. I'll try a third one with a bit more water, but not submerged....I may wait until I can get some fresh green beans from the store though

Don't bring her over here right now....the whole house smells like it's made out of smokey bacon lol. I love the smell....they should make bacon air freshener.

Ok, I'm back with a report. I've now done two hocks, two different ways. The first hock was done in the IP by placing the hock on the trivet and covering the hock completely with water. High pressure for 50 mins (that was a screw-up by me.....I forgot to change the time to 30 and by the time I noticed it was almost to 50 so I just let it keep going). Natural release and cooled down in the "jus" in the fridge overnight. The next morning I took it out of the "jus" and it looked like this: Fall off the bone tender, BUT I felt like some of the flavor of the hock leached into the "jus"...kind of like when I make chicken stock , the meat on the chicken that has been cooked a long time loses it's flavor you know? Now, this could have been because I pressure cooked it for 50 mins instead of the 30 recommended by @rotuts. I decided to thaw out another hock and give it another go. So, this morning I put the thawed hock on the trivet with a cup of water in the IP 30 mins. High pressure. Natural release. Done Not quite as tender as the first one, but good enough for me--and I like tender meat. SO flavorful. I think doing it out of the water is the way to go to keep the most flavor in. I just got a thumbs up from Ronnie after he had a bite. He thinks it could be more tender but the flavor is really good. So, I think I'll go 45-50 mins next time on the trivet with just a cup of water. 'Course as he's telling me this, he's eating more ham.....so yeah, he likes it . Now, when i do green beans, ham hock and new potatoes, that is a whole different thing because I want the hock to season the beans and 'taters so submerging it a bit will have to be done. Also this morning Ronnie fried some of the bacon seasoning up. SO good. Very smokey. And this will make amazzzzzzzing cornbread

Did a bag of Rancho Gordo chickpeas yesterday. Chickpeas, cover with about 3 inches of water, little garlic and a bay leaf. 35 mins. High pressure. Natural release. Not too soft, not to hard. Just right

Night before last chicken gizzards Last night was salad night

Ok, I have a hock in the IP as we speak

Look what I just got!!!!! I cannot wait for my new potatoes and green beans from the garden to get done.....

I always thought the fork marks were the universal symbol to tell you that it is a peanut butter cookie. Have I been living in a delusion my whole life?

My mom used to help out at a bakery in the small town that I grew up in. They made kolaches..among other goodies. I had a craving so I made some yesterday. Cherry and/or cream cheese filled.

Couldn't think of anything to make for dinner, so it defaulted to biscuits and gravy

Thawed out some catfish that Ronnie caught...had that along with the usual salad

Did some oxtails last night for noodle bowls. Broth, oxtails--I hour, high pressure, natural release. Still on the bone, but super tender.

Lovely meals....especially the oysters. I'm sorry your friends had to cancel. Damn weather! Oxtail noodle bowls last night

The problem with my oven is the electronic board (it's been wonky for about a year, but I could always get it to work if I gave to top of the stove a good whack...that doesn't work anymore. It goes to an F1 failure) --which I can replace myself. I think lol. I've been wanting a different stove for quite a while...but then again I don't want to spend the $$$$ To get us back on topic here...if I fixed my stove myself I could justify buying a 2nd CSO.......hmmmmm.....

You both are so smart to have two. I've wrestled with doing the same. This is where I could easily be enabled to pull the trigger. My big oven has died. The burners still work, but the oven does not. I have to figure out whether to fix this one or purchase a new one. I'd be completely screwed if my CSO bit the dust, too.

I use the pan that came with the CSO and cover it with foil. I've never had an overflow happen.

The chickens we buy are usually around 4 lbs. I do mine by the book, too--450F. I start checking the internal temp at around 35 minutes--they always cook faster than I think. Be sure and do the foil tent thing or else the top gets way too done. I'm too lazy to turn my chicken around so it stays in the same position the whole time.

You just can't beat the CSO for roasted chicken. Yours looks so good Anna!

Shrimp and shiitake mushrooms and baby bok choy

These...and the hot and spicy cinnamon thins were on sale. I couldn't bring myself to buy the cinnamon... These are darn good with a cup of coffee.

Homemade onion dip with chips made in the air fryer. We are on a health kick.

My green Thermapen broke the other day beyond repair (my fault) so I got another one. This time I got red for @rotuts