Shelby

I've never seen this before. I guess the bread around the crust is meant to catch the gravy or drippings that come out of the crust? Seems a bit of overkill to me lol.

I think you should take one , or two, for the team .

Oh this just looks terrible ...and the views are awful. Seriously, how relaxed are you???? I would be a pile of jello. Happy jello.

Yeah, Kim. That looks so dang good.

Ok, I'm fine with the taquitos And a margarita. Or two.

I see they have homemade baklava. Might need to sample that next time for me

@Anna N Your salad looks so good. I'm craving salad. Salad, salad salad. Threw together a pasta dish. Cajun spices, andouille sausage, shrimp, green bell peppers, garlic, onions, tomatoes and broccoli. Splash of white wine to deglaze after cooking the sausage. Cream to finish it off. Not too shabby.

A fish reuben. That's a new one for me. Is the fish fried? Looks like more of a cole slaw instead of the traditional reuben sour kraut? What kind of fish? I might need to make this at home

Want.

They need to tell Amazon, then.

Modernist Bread will be released in May.

I've been wanting to make this since I got the book. Now I really really want to make it.

Potato salad and BBQ pork sandwiches. The 'taters were spicy because they were leftover from the crawfish boil.

This looks awesome.

Fried crawfish tails

Excellent! I was scared to go further but 17 mins is what I'll try next time.

I don't want to scare you from doing it in the IP--it's SO easy that way....and maybe the texture just isn't something that I'll ever like. I am going to do another one if/when I can get to the store to get one.

I think I've only made spaghetti squash twice in my life. The first time, I really don't remember lol. I wanted to try again last night. I've read glowing reports about doing one in the IP. The instructions that I read said it was best to cut it in half before cooking it in the IP. Well, hell, that defeats the easiness of doing it the IP, IMO. Also, I did try to cut it in half. Wasn't gonna happen without me losing at least one finger. Anyway, I'd also read plenty of reports of doing it whole with no problems. So, a cup of water or so, trivet in, squash on top. 8 mins, high pressure, quick release. Was able to easily slice it in half and remove the seeds. But, I tested a strand and it was super "al dente". Back in it went for 4 mins. Took it out....still too al dente for me ( Ronnie loved it) , but we were hungry so I ate it. I don't know if I would have done it more if it would have turned too mushy? Anyone else done a spag squash in the IP?

I just got coffee up my nose over this. It was kinda sad, though, really.

In the never ending quest to find something to replace my beloved pasta with (never gonna happen) I did a spaghetti squash in the IP. I'll say more about that on the IP thread. I was out of spaghetti sauce so I made some using two of my hoarded jars of home canned tomatoes. I covered my eyes as I snatched them from the shelf downstairs. I'm afraid there are not many left and I am in denial. Venison meatballs are under the sauce there somewhere.

WOW that cactus flowering is absolutely stunning. When I was younger, skinnier, more tan....I used to have a lipstick that color that I loved. Sigh. I don't think I've ever bought a pork prime rib roast...might need to rectify that? Your burritos look so good. You can sure tell that the tortillas are not the kind of tortillas that I buy that have sat on a shelf in the store for ever lol. Going to google the cheese balls. I don't want you to be alone in eating them

I just had a little bowl of soy sauce. I should have added some chili oil though.

I don't know if I can resist if they go on sale again lol.

No problem Yes, the basket is placed on the trivet/rack. I need to shine my pot up a bit with some Barkeeper's Friend so excuse it's dullness lol. Never!!! You and Rotuts and others were the flag ship experimenters with the IP here! I'm eternally grateful to you guys!

Clawing my way out of the eating rut, I tried some things that are new to us. I'm calling last night's dinner Shelby's version of Dim Sum. I've never had Dim Sum before....reading about it always makes me want to go. All of those carts full of delicious, steaming buns stuffed with pork and veggies. Dumplings, turnip cakes (never had those, but they sound so good). Anyway, probably the soup and maybe the lettuce wraps don't fit into the real Dim Sum world, but remember, this is Shelby's Dim Sum lol. We started with a small bowl of egg drop soup Then moved on to pork lettuce wraps, egg rolls (homemade) Those are chopped up salted pistachios --I was out of peanuts to top the lettuce wraps with. Shumai (pork and shrimp dumplings) --homemade And steamed buns filled with mushrooms and spinach--store bought More about the Shumai and steamed buns on the Instant Pot thread.  Those were both made in the IP and quite fun to do.