Shelby

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

Brilliant!

I'm just glad they didn't eat through my cutting board. Suckers are hot.

Yes, it is quite H O T. Ronnie always complains that I don't make it spicy enough. I didn't hear a complaint last night lol.

I have a big pork something (shoulder?) thawed out and will be making the red curry dish either today or tomorrow (a family obligation got cancelled so I have the whole weekend to cook ). I'll update later.

Picked a ton of peppers off my plants.....so I made a huge vat of venison chili.

I don't know how much actual food testing gets done, but I love this site (you're probably already familiar with it). http://www.lileks.com/institute/gallery/

Wings and fries

I was just in the big city grocery store today and saw some very flaccid...very sad chilies and they were labeled Hatch chilies. So, yours very well could be true Hatch...but just in a sad state by the time they get to you. That being said, when I order fresh ones from Hatch, NM they stay good for at least a couple of weeks if not more--and would stay longer in the fridge. If I'm not mistaken, it's kind of like champagne....Hatch chilies are only Hatch chilies when they come from Hatch, New Mexico. I guess I'm repeating what Katie said (so much better than I'm doing by the way).

It was touch and go for a bit....the campground narrowly escaped an anonymous zuke leaving.

I made a batch of venison meatballs last night so........

We have a ton of venison burger that I need to use and also the usual glut of zucchini so, I am making tons of meatballs and freezing them. SO handy. I used 3-4 lbs of venison and grated two large zucchini along with a panade of homemade bread crumbs and milk. Also grated two onions, a bunch of garlic, finely diced fresh dill, oregano, Lawry's salt, lots of black pepper and grated parmesan cheese. I browned them first and then put them in the CSO to bake at 350F for 5 minutes. They are now in the freezer on a parchment covered cookie sheet and I will vac. pack them later today. I will be doing this again over next few days so that I have a lot for the coming winter After I grate the zucchini, I squeeze some of the water out but you don't want to get it all out because it makes the lightest, most tender meatballs ever.

I should be getting mine in a couple of weeks. I can't wait. In fact, I only ordered 10 lbs and I know I will regret that and want more.

Venison steaks done on the grill