Shelby

@David Ross and @ElsieD Wow. I'd like a serving of each, please.

It's been so hot here. Ronnie's buddy invited him to go fishing at his place. He came back with a mess of nice bass.

The rice flour is used to make a kind of paste that gets put on the top of the rolls to make it have that crunch and pattern.

I had completely forgotten about that kind of bread. When I ran across it ( and for the life of me, I can't remember where I first saw it ), it was called tiger bread. I bought rice flour specifically for the purpose of making it. It was one of the hugest baking failures ever. I was so discouraged that I never tried again. I still have a huge bag of rice flour. Maybe I should try again. ***sorry to derail your thread, Smithy.

*drooling* You had me at the mimosa.....and then I scrolled down and you really had me.

I think maybe if you SV'd at a higher temp --like 140F for the 2 1/2 hours and then just did a super quick sear in a hot skillet? At that temp I don't think it would be pink....worth a shot, anyway....

Spaghetti red and a salad that would have been really good except the bleu cheese that I bought at the store was new to us and it did not go at all with the salad. It made everything taste like old sweaty socks.

SV'd pork tenderloin.

I think pork tenderloin was one of the first things I ever SV'd. That and chicken breasts are a revelation. Pork tenderloin at135F for 2 1/2 hours. Tried to sear in a cast iron skillet but it didn't get very seared. No matter to me....pork was so tender. Like butter. No knives needed.

Thanks Norm! I usually don't care too much for beef and broccoli because the beef is usually tough. The pressure cooking makes it so tender.

Hi Kim! Thank you I loosely went off this recipe . I added oyster sauce, carrots, water chestnuts and mushrooms.

No, I wasn't worried. I just wanted them to be more tender. The last time I did them for much shorter and they were a bit tough.

These look soooo gooood. I love pickled mushrooms. Store bought ones are always to vinegar-y for me.

LOL I love me some sprouts Yes, MUCH more tender. They were in there for almost 4 hours.

Excited for this one! Hoping to get some new ideas/recipes.

Nice!

SV'd pork chops last night

I just threw some pork chops in. 135F. I might have put them in too early, but the last ones that I did weren't tender enough so I'm trying longer to see if we like them better.

Thank you! I recommend using the IP...it's easy and the meat is so tender. I do the broccoli first on a trivet for 0 mins on high pressure. Then I remove it (and the trivet) and do everything else. I add the broccoli back in at the end.

Kenneth, you are way smarter than I am. I wouldn't know how to do any of what you're describing! I'm in awe! My seeds should be here next week. I branched out and ordered some new things. I also decided not to delude myself into thinking I can grow peas.

Broccoli beef and eggrolls

Norm that steak looks perfect. Chris, you always make your meals look so perfect and lovely. The choices of dressings ....the table....always so nice

Definitely on my list to make, Andie. Thank you so much for sharing it. I canned quarts of peaches last summer. This will be a perfect way to use some of them.

Spaghetti night