Shelby

Those burgers look amazing. And wow on that presentation--is that a live tomato plant or did they cut a branch off?

I'm super glad your name isn't Debbie......... Can't wait to follow your adventures

Venison meatloaf

If it makes you feel any better, they look scrumptious --moist....and YUM. I'll eat them

I've never had Dutch Crunch bread before (also called zebra bread) but when I read about it, I just had to try. Biggest bread failure I've ever had. I haven't had the heart to try again so I await your efforts and maybe then, I'll try again.

Glad you finally joined up

Doves wrapped in bacon with jalapeños done in the CSO. Mac and cheese. Found a bag of teal hearts and livers in the freezer so I did a play on livers and onions.

It's a smoked cheese--smoked salami cheese actually. I don't know why the salami part is in there except for maybe it's because of the shape of the cheese. It's great on sandwiches.

Nothing much prettier to me than canned 'maters! Nice job!

This is very strange to me. First of all, they look normal...and second of all does produce really get thrown out by farmers if it isn't perfect? If so, that is ridiculous.

CSO makes such good white bread

Peaches and cream pie with homemade vanilla ice cream

Ronnie smoked a domestic turkey breast and I finished by SV'ing. Just the best, most juicy meat. Made some white bread in the CSO so put that all together and you get turkey sandwiches

Your little next door neighbor is a lucky girl

I can't watch the video because of my stupid HughesNet restrictions (I tried to update a phone today that ate a lot of my bandwidth allowance) but anyway, I make beef and broccoli in the IP a lot and we LOVE it.

Welcome to EG!!

Exactly! I haven't researched, but I wonder how long it takes to make that texture happen. I wonder if it has to be at 350F for that exact amount of time.....or could one make that texture happen in a skillet on the burner. Need to look into that more.

Good Lord, I just noticed that the flush button is on the panel too.

Welp, that seals it. I can no longer ever leave my house. I wouldn't know how to work the toilet. I mean, rinse cycle??? How long does one sit on the toilet to wait for all of that to happen? Is there toilet paper available for those of us that are toilet technology challenged?

You could buy a nice car for that.

Yikes, it's hot over there! Looking forward to tagging along with you. I love that you bring your own cooking supplies

You will like it, too. Next time I would serve it with fried okra the way that we make it--it would go good with the juices from the sauce.

Clickity on the link--I gave the verdict on the cookbook thread

Pork Shoulder Steaks in Red Curry-Braised Watermelon

Yesterday I made the Pork Shoulder Steaks in Red Curry-Braised Watermelon located on page 95. @blue_dolphin made the same dish earlier. And, her pictures are better than mine. Ya'll, this is GOOD stuff. Like blue_dolphin, I would have never guessed watermelon. Vivian compares it to tomatoes and I guess that's probably the closest thing...but it's not tomatoes. My watermelon was very very very sweet...but it was balanced out nicely by the vinegar and the red curry paste. I thawed out a 9.5 lb pork shoulder roast and cut about 2" slabs off of it and then trimmed them up so they looked like country ribs. I didn't get a picture of the browned meat--but Vivian says to brown the heck out of them at high heat to get a lot of caramelization so that's what I aimed for. Here is our garden watermelon. I think it weighed about 35-40 lbs. One of the best melons I've ever had Here is the red curry paste I was able to find--it will last me the rest of my life . It's a large container. I need to google recipes for other uses. I was kind of worried because the recipe calls for 5 cups of diced melon and it seemed like a lot, but it cooks down very nicely Before the oven And, the finished product served over rice The pork is rich and tender and melty and the sauce.....I could just eat with a spoon. A+ grade from us