Shelby

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.

Ronnie went fishing at a lake up north and came home with a huge mess of some of the nicest catfish I've ever seen. Cats thought so too. I used LA Fish Fry instead of my usual beer batter or Rice Chex. Very good stuff. Turned @Mmmpomps leftover taters into scalloped ones

Maybe you need your AF back........just sayin' lol

Thank you so much! Anna, I told myself I wouldn't use it....but I think I would because we do fry a lot. Too much actually lol.

Thanks! I need all the input I can get. I've read through this topic at least twice today. The Phillips is going for $170 on Amazon now. Or there are several brands I've never heard of for $70-$90. My eyes are crossed from reading so many reviews (I don't trust reviews on Amazon so not sure why I'm reading them lol). We occasionally eat frozen tater tots and fries and I do them in the CSO. But when @gfweb said that reheating fried chicken turned out well that kind of pushed me over the edge towards buying one. I fry chicken--but I hate going to all of the mess to just fry a few pieces and we can't eat a whole chicken in one sitting lol.

I have been researching air fryers for hours today. Some birthday money from last October is burning a hole in my Amazon account. I am just so torn. Do I really need it? No. Do I want one? Yes. Which one? I dunno. There are a ZILLION different ones now.

What a great write-up Congratulations Rob!

@Mmmpomps You always inspire me---that pad thai is something I would dig in to with complete abandon. I made your taters last night. Super big hit. Also quite good cold in the morning. Just sayin'. Sous vide t-bone steaks last night with excellent potatoes (check out the link above for how she does them) and salad. Blueberry cream cheese cake for dessert.

LOVE that stove love love love

Venison burgers and potato salad

Korean short ribs done in the IP

If your peaches aren't super sweet you might want to add another 1/4 of sugar. Mine don't need as much because I canned them in a syrup.

I probably did that right after the picture. It's the easiest pie in the world and it's so good. Put a pie crust in your dish and top with cut up peaches. Then mix an egg, 1 cup of sugar, 1/2 cup of self rising flour a stick of melted butter and a splash of vanilla. Spread/dollop that over the peaches and bake for about an hour at 300F. In my convection oven it's done at about 50 mins.

Potato cakes, hot wings and peaches and cream pie for dessert