Shelby

It's Fat Tuesday, ya'll I'm not as on the ball as I was last year....I don't know what I'm making for tonight yet. I do have some oysters....I do have fixings for muffaletta's .. My mom made this yesterday --a savory boudin king cake. She made her own bread. She sent me pictures. It looks scrumptious. edited to say that I tried to get live crawfish delivered here today, but they couldn't do it. They will be here Friday, though...so yeah, crawfish boil for us...so it's like Mardi Gras week here Anyone doing anything special?

Throw it in your IP for 5 or 10 mins

Chicken done in the CSO .......

Wings, gizzards, waffle fries and chocolate covered strawberries. A well-rounded meal.

Dang it, Chris. Now I have to add this to my list along with the mushrooms. I've never had pickled pig ears.....

I am liking the above very much....minus the raw carrots. @Anna N and @rotuts have issues with bell peppers....I have issues with raw carrots lol. Cooked, I love. Raw. No. I blame Bugs Bunny cartoons. I clearly remember watching Bugs one Saturday morning and he was chomping and loving a carrot. I begged my mom for one. One bite and I was devastated. I envisioned them tasting like...well, cheese I think. Ruined me forever.

@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.