Shelby

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

Welcome to EG!

It's thin like that and it was in that section....so I think so? But the microwave directions on the front are throwing me off lol.

Journeyed into the Asian Market again yesterday. As always, I found some new things to try --oh and an update on the dragon fruit from a few weeks ago. Disappointing sigh. I knew that people say they have little flavor and boy were they right. It had the texture of a kiwi fruit (which I love)and it tasted like the weakest flavored cucumber ever. Oh well. At least I can say I've tried it. Anyway...here is yesterday's haul: Someone around here ....I think....or maybe it just looked like these....or maybe I dreamed it because I can't find the post now....but I thought it was @rarerollingobject ???? had some of these the other day. I can't wait to try....although I don't really know what I'm doing (I know it says to microwave for 2 minutes and then eat--is that really the method?). Google hopefully will help. Veggies. Excellent cucumbers. Wish I had bought a ton more. And my first time to try baby bok choy. I see @Anna N eat it occasionally and it always looks so good. Quail, noodles, wraps and fake crab. Yes. I like fake crab. Pork belly and chicken gizzards More noodles, tofu, shrimp in rice wraps, miso and some strainers to replace my sad, broken ones

I can't wait to see how your meals for your friends turned out and I hope you have very safe travels! Pork belly noodle bowls and homemade pork egg rolls. Chicken enchiladas and Rancho Gordo beans

I make sauce all summer long and freeze is (when we have our garden tomatoes, that is). My recipe is almost identical to this except I like to roast an eggplant over a burner on the stove, let it cool and then peel it. I throw chunks into the sauce....most of it dissolves but it gives it this wonderful smokiness and depth.

And LOOK! You have a whole, empty shelf. Such a rare sighting..... That species is extinct at my house.

Thank you so very much for testing for me. I can deal with those kind of temps I just don't want to burn my house down......that would be bad. I don't have any kind of a heat shield or anything behind my stove....although I guess I could get something. This person on CH says that they even brought a repair person out to check and he said those (high) temps were normal . This person may just be one of those nuts that can't tell the truth lol.

@Norm Matthews made this Cornish Game Hens With Orange and Honey the other day and it's been on my list to make ever since. It says to marinate over night, though. Could you do that at home and then bring in the list of marinade items and just go over it? I've made CGH's before...they are fun....each person gets their own mini chicken to eat I will say that I do mine to an internal temp of 165F and then pull them. IMO 180F is a bit high......

I'm reading this on a thread on Chowhound.....so....yeah.....it might be....not true.

This person says that the oven gets so hot on the outside that you can't even touch it--the oven handle has to be opened using an oven mitt. Person went on to say that they registered the back wall at 336F (I was wrong when I said 360). Obviously I know that everyone has differing opinions and there can be stoves that are lemons. I am just curious if your oven gets super hot on the outside.

Turkey sandwiches and spicy potato salad Fried frog legs and crawfish tails Banana pudding for dessert

@gfweb and anyone else with a Blue Star. I keep reading that the back (on the outside) of the stove gets super hot. Someone took a reading at it was like 360F. Is this how yours is? I have to have a slide-in type--and it slides in to a built in bar in my kitchen. I honestly never thought about how hot the back of my stove now gets.....too late to measure to see.