Shelby

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

Yes, the quail from the Asian market seem to be more demure than the ones we are used to from Kansas

Love love love when you post

250F for 20 mins on steam/bake perfect. Still crunchy....not dry... perfect.

My thinking is like sous vide.....I don't want to heat the chicken up higher than it was fried in the first place......I'm going with lower and slower. I will report back. I truly appreciate the help.

Thank you Thank you Thank you!!! I KNEW I remembered a reheat of fried chicken!!! Ok...going to go your way. The best advice online I had found was just in an oven at a low temp like 250F for 20 mins or so. Anna you are a life saver

That chicken and noodles looks awesome!

Helpful If I could make that happen between now and dinner I would........

Bread looks sooooooo good. I want a BLT. My brain is fried today and I need help. Anyone reheated fried chicken in the CSO? I'm thinking this is the best appliance out of what I have to use. Guesses on which setting....time and temp? Ronnie went to the big city and brought home a huge treat--Popeye's chicken. I can't wait.

Venison tacos last night

I tried that once. A baked chicken literally got out of the pot and ran when it saw me. My mom brings sweatshirts when she visits in the summer lol.

I can see 'em now Thanks!

Mmmmmmm ribs........sounds really good ( @HungryChris it could be my computer, but I can't see the first 5 pictures--if it's just me, then disregard--I'll just imagine them ) Quail , @Kim Shook's scalloped tomatoes (minus any sugar 'cause our 'maters don't need it ), our canned green beans and taters roasted in the CSO PSA for people with CSO's......a lot of steam bursts out sometimes when you open the door and one can easily burn their little fingers.....

Meant to say earlier, I like Rice-A-Roni too. Haven't had that for a while. Need to rectify that.

I do--mainly because there isn't a fishmonger in my garage...dang it lol. For Christmas my folks gave us a big gunny sack full of oysters that we keep in the freezer. A couple hours before we want to eat them, I take them out--they thaw out just enough to be shuckable (not a word I guess) but are still very cold. I wear one of those protective gloves on my left hand. I did all but two last night....Ronnie had to do those, couldn't get the suckers open.

@weinoo Your pasta looks amazing. @Ann_T Your pastas also look amazing. As do your tacos. As do your quail which has inspired me to thaw out the rest of ours for tonight @Anna N I want your pork and apples right now for breakfast @weedy Dying over your cheese enchiladas Honestly, every single one of the meals shown look so good. Oysters and shrimp with shiitake mushrooms over homemade pasta

Looks delicious!!!

Salads and homemade tomato soup last night

The mushroom-less plate has more asparagus than the other plates....me thinks the fork was also used for stealing........

Me tooooooooo

Looks kinda good....

Oh that beach looks so serene and beautiful. I would have gladly helped captain no-carb eat his taters and bread