Shelby

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

I actually don't think that "pizza" looks too bad.....maybe because it's 3 in the morning here and I have the worst flu/cold or something that I've had in years and I'm high on cough syrup..... I wonder if there is a sauce on there? Also, I wonder if it truly comes out looking like that with everything in those perfect sections. Come on, Liuzhou, take one for the team and order one

I have always been meaning to make this so I saved the link--it's @Norm Matthews' recipe and it's on @Kim Shook's site Norm's Pineapple Upside Down Bundt Cake I need to get some pineapple.....and a bundt pan.....

Pepperoni pizza

Geese have finally moved in. Goose legs are very very tough and normally not something that most people keep to eat. Except for this house . A whole Instant pot full of legs (these had been a light salt brine for a few days) seasoned with salt, pepper, garlic and bay leaf Four hours later I strained and kept the broth . The meat is falling off the bones. A side note: These goose bones did not break down a bit after 4 hours of pressure--I think that's the only type of bone I've seen that doesn't. Tender All picked off I threw a pat of butter in the Instant Pot along with some onions, carrots, celery and brussel sprouts and cooked that for a bit. Then a jar of my tomatoes, the goose meat and the broth. Pressure cooked for 10 mins. Quick release. I did the noodles on the stove because they soak up too much broth sometimes. And voila! Goose and noodles

Still on the goose theme: Goose legs done in the Instant Pot and then turned into goose and noodles cheesy toast

Yes you were so right about the frozen cookies. I have a whole ton down there still....kind of nice to just bring up a few for us for a treat And thank you! I love that platter, too. Thank you but you know that I am biscuit challenged--they are frozen Grands brand I felt the need for full disclosure

Some geese have finally moved in so Ronnie got a few and saved the hearts, livers and gizzards too. On the left of the bowl are some chicken gizzards on the right are the goose innards. I fried them all then threw them in the Instant Pot for an hour. Very tender.

I would have never thought of that. I will have to do this! Thank you!

God bless both of you--Kay and Carol--I cannot for the LIFE of me make pie crust. My Grammy made the best. I mean the best. And she showed me and well etc etc. I cannot do it. I've decided my hands are too hot???? Anyway, yep, doughboy is my man.

Thank you! I SO agree. My husband says they don't taste like homemade and I completely agree--they taste better. Sigh, but he likes homemade...or maybe he's just being difficult in his old age lol.

For test purposes I baked only 2 the first time and the time/temp/setting worked perfect with just 2 and as many as the 11 shown in the picture (I had 2 bags of biscuits just in case they were needed).

Just dropping a note here: I can't make biscuits worth a darn....well, I have made decent ones before but it's always hit and miss. Anyway, I hosted a brunch and wanted full-proof biscuits so I bought Grands frozen ones. I put them (in frozen form) on the pan on parchment. Baked them at 375F using the Steam Bake setting for 18 minutes. Turned out perfect.

Had Ronnie's kids and two grandkids over to have our Christmas today. I made brunchy food. I about had a major crisis. My oven has some kind of a short in it....and it's been like this for about a year. It's in the electronics that displays the time...and lets you set the oven temp etc. It just turns off for no reason. If you beat the crap out of it, it comes back on...then it shuts off after a while and so on. Which is why I rely heavily on the CSO and the Breville ovens. Anyway, I needed to make a full size casserole today so I had to use the oven. Mr. Oven decided to be an extra pain in the ass and shut off a million times. ARRRGH. But, in the end the casserole was a success. From scratch white cake cupcakes--I don't know why I don't make these more often. Well, yes I do. But dang they are good. Christmas cookies that did wonderful in the freezer until today Dried beef cheese ball Tater tot/ham/ Hatch chile breakfast casserole Sausage gravy Biscuits Not pictured--mini croissants with homemade raspberry jam....that no one touched. Hope they freeze well.