Shelby

Oh those mulberries look to die for. I wonder if we will get any this year...... For your meal.....do an early lunch and then spend the afternoon leisurely putting together your evening meal. Oysters for hors d' oeuvres ....on the half shell with lemon wedges and some kind of hot sauce. evening meal #1: Mini hamburgers--sliders if you will--topped with a poached egg and fries evening meal #2: Mapo tofu

Agreed.

We always have leftovers because it's just two of us. I just did a boil a couple of days ago. The leftovers are in a ziplock in the fridge. Later today I will peel them all (I think they stay better if left in the shell until you're ready to use) and fry the tails in a batter. Super good stuff. I've also made a crawfish pie before...but the fried tails are too good to pass up.

I tried onion rings in the air fryer, too. Total disaster. I was too devastated to even post about it here lol. I haven't used the fryer since. Need to get back on the horse.

Oh excellent job! I know it feels really good to get that all done. Now, come down here and do mine.

I bet it's great!!!! Can't wait to see pictures Thanks for the reminder....I need to make this again.

We have bought from Cajun Grocer for years. Excellent service and company. Kesha is their customer service person and she's the best. I only bought 5lbs this time...should have bought more. Anyway, not a dead one in the bunch. I see they are sold out right now.....I don't know if that's for the season or just this week. I'll be taking the leftovers, shelling them, and then frying the tails in the next few days. Along with that I'll use the leftover 'taters and make spicy potato salad.

Oh yeah!!! I've heard about pineapple too. When corn on the cob isn't available, people poke holes in those big cans of corn and throw the whole can in.

LOL --please don't be revolted...I swear they are super good in there....maybe I'm the only one ever to put them in....maybe I'll become famous lol. I know people put artichokes in their boil down there.......that's green . I've often thought that asparagus would be good in there........so many possibilities. When my step dad and mom do a boil (he's from LA and verrrry Cajun ) they throw a ham in after the 'dads are done and let it steep in there all night. GOOD stuff.

Yep I put everything but the kitchen sink in there sometimes. Brussels sprouts are awesome--super spicy. Excellent cold the next morning with some mustard.........

@HungryChris Love it! Also love how casually your waders are placed .....looks like they're just hangin' out...waitin' for action....

Many thanks for all the input! I will be researching and these links are very useful. @weinoo--I love the look of some of those from Lehman's......I'm primitive, but not wood burning stove primitive lol. Seriously, thanks for all of the links.

I've been fighting with my oven for months now. It's the electronic board (shocking lol). It shuts the oven off at random times. Doesn't matter if I'm using it or not. I'll look over and it's dead. I've been able to revive it by giving it a good whack with my hand. Last night I went to preheat it for pizza making and I got the dreaded F1 message. No amount of whacking would bring it back. So, after a little googling, I know I can replace the electronic board. However, I've read many accounts that after people do that, they get an F3 failure which is some kind of sensor located in a spot that a layperson such as myself can't get to. And, after replacing the board and getting a repair person out, they end up spending quite a bit of money. So, now we decide. Fix my existing one or purchase new. If I purchase new, I don't want ANY electronic stuff. I know that BlueStar is a high end/no electronic brand that @gfwebbought I believe. Any other brands that people have that might not be so high end, but don't have electric boards? I have to have a gas range/oven. And I can a lot. The top burners still work great, so I can live without my oven for a little bit--I mostly use my CSO and my Breville. However, our hunter will be here in just over a month and I would like to have a working oven by then. Can you guys tell I'm in a quandary lol?

Looks great! I do my tamales (purchased from a company in TX) from frozen in the IP. Steam. High pressure. 5 mins. QR.

Wine update: Still looks the same to me. I gave the bottle a little shake and it fizzed a bit It is still mildly fizzy. Very much like moscato to me. It's ever so much better than the wine we made years ago.....the fancy way....it tasted worse than Robitussin cough syrup. I'm putting it back down in the dark to age more. P.S. Please remember that the lid isn't screwed on tight and if you grab the middle of the bottle where it's kind of squishy, you will get wine all over the kitchen.

You're killing me.

I had forgotten about this site!

Smoked and then SV'd turkey sandwiches

Excellent! I've checked on mine every few days and no eruptions yet. I can't believe it, but I forgot to do the taste test over the weekend. I've seemingly lost my mind lol We will test here in a bit if I can get time or at the latest tomorrow.

Yep. I did it just like you said. 142.5 for 6 hours. The cold smoke worked....it's nice and smokey. Absolutely perfect. Juicy.

PERFECT! Ronnie decided to cold smoke it--170F for 4 hours. Then I SV'd it as per your instructions. I didn't de-bone. Turkey sandwiches here we come!

No no! I was being funny back It ain't so organized any more.

Yours look MUCH better than mine!

I felt your good thoughts as I was screaming myself hoarse in the kitchen. Hell of a game! I can't wait until Friday! I was also channeling your food lol. Oysters and fried catfish...... And, in honor of your trip, I am supposed to get a delivery of live crawfish tomorrow.