Shelby

Following the Irish theme. I did mine in the slow cooker. Next time for sure I will SV it. Not that it wasn't good in the slow cooker....it was very good. Had to make more of @Mmmpomps potatoes @Kim Shook's scalloped tomatoes with an addition of cabbage Irish Cream Pie for dessert

No. I'm feeling very sheltered and out of touch

I would be pleased if it's a bit less sweet. I have another pot of red going but white will be next. It's a fun, easy project

Pickle juice slushes??????????? Never heard of it. Need one.

Ok. First batch is out of the IP and into it's fancy bottle . It looks like.....grape juice wine....lol It smells like wine. A little yeasty and it still has fizz to it. We tasted a spoon- full--it's really not bad. Actually I would deem it good. If you don't like sweet red wine, you will not like this, but we do. It reminds me of moscato. Very much like moscato. It's now down in the basement in a dark cabinet to rest. The author of this recipe drinks it after 8 days. I'm going to try to wait a bit longer...but we will see. I have another batch going now. I managed to spill some on my shirt.....I hope I don't get a DUI on my way to the bathroom.

No vegetables were hurt in the making of my last meatloaf.....except for the onion in the onion powder......

Yes--guilty pleasure. I love Stove Top Stuffing.

Our venison burger is mixed with some fatty ground pork I am so glad you posted about the internal temp --I've always pulled it at 160F and I always forget it keeps cooking after that. This was so juicy and perfect!

Ham/venison meatloaf last night.

Quoting myself to say that this turned out really good--I didn't say this earlier, but I was quite skeptical that this was going to work. I was worried about the saltiness and the the dryness but it turned out to be one of the best meatloaves I've ever made. I made very sure not to add any additional salt besides my usual couple glugs of Worcestershire sauce. It might be a tad too salty for some, but we are salt people. I also made sure to do what @rotuts suggested and I pulled it at 140F and let it rest. The mix was bread torn up and soaked in milk, an egg, about a pound of venison burger, a little less than 3/4 lb of ground ham, black pepper, a couple glugs of Worcestershire sauce and a few squirts of Ketchup. The sauce for the top was mustard, ketchup and brown sugar. Baked for about 30 mins at 350 F.

How did I know you were going to say that?

In fewer words. It makes wine. Anna is right. The ease and the keeping things warm are the stand outs. The IP makes excellent yogurt..... And it makes wine.....

When and if I put onion...or the dreaded bell peppers....I cook them for a bit first. Lately, I haven't been putting any veggies in. Dunno why.

It's in the middle of the kitchen with the windows open so I think it's ok.

This is a very timely bump for this topic. Ronnie ground up a country ham steak or two the other day. I'm supposed to make him some ham salad out of it....and I will, but I want to use some of it to make a meatloaf. I've laid out some venison burger. I know that ham is salty and a bit dry so I'll make adjustments to the panade (why doesn't my spell check recognize "panade"--am I spelling it wrong?)

We have been going for 18 hours and 43 minutes. I took a little peek and was immediately hit with the bubbly smell of fermentation.

LOL! I truly thought I had some broccoli. I didn't. The sprouts were one of the only green type things I could find.

Ann's honey garlic chicken again and an egg roll. Used my new air fryer for the rolls. Worked like a charm

You got it It's all in the IP. We're an hour and 17 ...nope 18 minutes in. This will be the longest I've ever used the IP on one project. Good thing I have two lol.

I can't resist

Lasagna last night. Super happy to get three layers of noodles because I don't want to be an overachiever like Chris.

Turkey sandwiches, fries and deviled egg salad....which was just like the macaroni salad I've always seen...I guess someone renamed it to make it more enticing.....

I just bought a Phillips. Can't wait to experiment Thanks all for your help. It should be here Thursday.

I used Russets.

Those two stinkers were all OVER me. I barely got the fish vacuum packed. A lot of "NO" "STOP THAT" and "GET BACK" was said lol. The taters were perfect. I made a quick roux with flour butter and milk and then put shredded sharp cheddar in. Layered the taters. Put more cheese on top and popped it in the CSO for about 20 mins. I can see me making your taters weekly--and making extras for other purposes.