Shelby

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.

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.