Shelby

OMG I think it looks delicious. I have bananas...but no nilla wafers. Sigh.

I used my Lodge skillet last night to make scalloped potatoes. I love that I can take it from stovetop to the CSO. I peeled russet taters and sliced them on the mandoline. I buttered my skillet and then layered the taters in...sprinkling with salt and pepper and a bit of flour over each layer. Then I poured in some heavy cream and let it simmer until the taters were soft and most of the cream is absorbed. Sprinkled with sharp cheddar and finished in the CSO at 350F until browned and bubbly. Before entering the CSO

SV'd pork chops, rehydrated zucchini and tomatoes on toast and scalloped taters

That's how I do it--sometimes I don't even core it. Works like a dream.

Those look SO good, Anna.

I bet she can't make peanut butter pickle candies and mail them to me.

Ann's garlic honey chicken again. I am running very low on veggies so I used some brussel sprouts and bamboo shoots an onions. It worked.

I would like this multiple times if I was allowed to.

Ok. No. Just. No. Definitely a local only for you. Unlike the pizza, I am begging you not to try this lol.

I love pickle and peanut butter sandwiches. Some one that makes candies should do peanut butter and pickle juice. You will make a zillion dollars.

Aw, I used to love looking at Steven's bentos for PJ.

STOP THE PRESSES!!!!!!! Pickle juice caramels???????? Sign me up. Want.

Quesadillas to use up a tiny bit of leftover prime rib from the other night.

Needed some beer battered shrimp last night

Me three for the velveting.

Drooling over here.

I will experiment with that sometime.....we like it how I've been doing it, though, so I'm not in a rush lol.

Yep. It's like KFC chicken more....

I have one of these Ronco rotisseries and we used to use it a lot. It makes a great chicken. But it's a total pain to clean. And it's too big to just keep on the counter. Both Ronnie and I agree that as good as our rotisserie made chicken, the CSO does it better. Granted, it doesn't turn the chicken so that it gets every nook and cranny of the skin crispy (you could do that yourself if you wanted I guess) but the tender/juiciness of the meat more than makes up for that. Plus the CSO does so many other great things.......but then again, you already probably know that

It most definitely does. If you want crunchy chicken, do not IP it.

Oh thank you! It's truly nothing special that I do. The whole chicken goes into a container with a lid. Fill the container with enough water to cover the chicken and add some Morton Tender Quick--I don't measure....maybe a bit under a half a cup? I will measure next time. Mix it around to dissolve and let it sit in the fridge at least 24 hours. I've lost track of time and let it go for 72 and it was fine --but keep in mind, we like salt. You may want to reduce the salt or skip this step completely. When ready to fry, take it out the chicken and cut it up (or you can obviously do already cut up chicken). Put it in a mixture of buttermilk and beaten eggs --enough to cover all of the chicken. I usually do two beaten eggs. Let it soak for at least 1/2 an hour. While the chicken soaks I take a big ziplock bag and fill it a little less than half with flour. Next I dump some granulated garlic, Lawry's salt and black pepper in--don't skimp, you want to be able to dip your finger in and taste the spices. Close the bag and shake to mix it up. ( you can do this in a bowl, but I make a lot less mess with this method). Heat veg. oil to 350F in a skillet--I use a cast iron. Place all chicken in the ziplock and shake it around to make sure it's all coated. Place chicken in heated oil and fry until nicely browned on each side. (we like using our pressure cooker after frying--not only does it make it tender, but we think it gets a bit of the oil out so in our delusional minds it's "healthier" --so this means I don't fry the chicken as long as I would if I was eating it without pressure cooking it. If you pressure cook it, place a cup of water in the liner. Place chicken on a trivet or some kind of holder. I do wings for 10 mins on high pressure, natural release. I do legs, thighs, breasts etc. for about 20 mins high pressure, natural release. No, this does not produce crunchy chicken--the coating will be soft...kind of like Kentucky Fried chicken used to be.)

I have a dish towel hoarding problem, too. I have three drawers full--and not normal sized drawers. The drawers are shallow, but very deep. And they are packed. I do have them sorted a bit. One whole drawer holds only white towels--flour sack towels and these other white ones with blue stripes that are awesome. The other drawer holds the nicer ones (which means the ones that don't have holes bigger than about dime and at least one side doesn't have horrendous stains) that I hang from the oven handle. The last holds the really bad stained, ugly guys and the decorative ones that I really don't like but can't get rid of because someone gave them to me for a gift and they are perfectly fine (these are usually pastel colored with Easter Bunnies on them or something like that). My criteria for getting rid of a towel is if there are multiple holes and they have turned a sort of dirty gray color.........And....I never get rid of towels....they never go away....they never leave me....they simply migrate out to the garage and, much like the caterpillar turns into the butterfly (only reversed) they become "garage towels".

Brined a huge chicken a few days ago for fried chicken night I fried it and then threw it in the IP for a bit. Made it super tender.

*Making mental note to steer clear of the egg section when GR is there

Potato soup and a salad last night