Shelby

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.

I love artichokes too! I think I had good success after some try/fail doing them in the IP........I will have to look back.... OMG this all sounds so good. More about the chicken recipe please and also mac and cheese recipe please. When you have time

Wow! I don't know what I'd do with that many taters lol but this is awesome!

The ever present salad, stuffed baked potatoes and venison steaks last night

Let's just pretend it's a shiny lime.....or maybe a jalapeño .......

I finally FINALLY had success making dinner rolls. Mine are usually so hard and heavy that we use them as clay pigeons. I don't know why they didn't brown well on the top--I used the CSO on the bread setting. No matter--they were good. Behind the pile of mashed potatoes is a turkey thigh also done in the CSO. I need two CSO's.

On the bone Ok thank you so much!

Help needed and I don't have time to look back right now. I have a domestic turkey breast--about 3-4 lbs--that has been brined and frozen. The vac pac failed and I want to SV it for turkey sandwiches. Time and Temp please?

My mind is still blown....hours later......

Well, it's aged for about a week now. I'm sure it's going to be nominated for many major wine awards. I'm going have a taste over the weekend so I'll take a picture and give a review.

The usual salad and wings

For me: Chips= Potato chips.....like Pringles or Lay's. Crunchy, paper thin discs. Fries=Long batons Crisps=Some sort of fruit that is baked with a crumbly topping

I have one of these french fry cutters. I think I need to practice at a time that isn't dinner time--I'm always rushing to get everything done etc. etc.