Shelby

I've never eaten one either. But, I've always thought that they seemed like a pain to eat. Thanks for taking one for the team and confirming that . Yours does look delicious, though. Just the thing on a hot summer evening. Tuna steaks and fried rice last night.

Glad they had enough milk

I see. So it's a hotdog shaped hamburger. I think you could just make that using your hands lol.

So, wait. Do you use a hotdog and then hamburger meat gets molded around it?

Loving this! Thank you @sartoric I will be glued

FIGS. Heavenly.

Kerry, I hope you and your husband have the most wonderful and relaxing time. No schedules. Lotta good food and drinks

Nah, doing it the regular way would be a feat for me lol. The recipe called for graham cracker crust but I didn't have any so I used melted butter, crushed Ritz type crackers and a tablespoon of sugar. The pan is one of these --it's 6 1/2" and fits nicely in the IP: The filling was 4 egg yolks, a 14 oz. can of sweetened condensed milk, 1/3 cup of sour cream, 1/2 cup lime juice and all the zest that I could extract from my sad limes. Whisk the milk slowly into the yolks and then add the other stuff. One cup of water in the IP, cover the pan with foil. Manual, high pressure for 15 mins. Turn pot off. Natural release for 10 mins. Quick release after that, pull it out and let it cool for a bit. Uncover and pop it in the fridge for a few hours. If the middle isn't set you can put it back into the IP for 5 mins doing the quick release right after time is up. My middle was set, though. Forgot to add: The recipe says to spray the pan with Pam so that's what I did. Next time I'd put a piece of parchment down to make it easier.

Had some limes that needed using up so I made a key lime pie in the IP. Easy and good. I had just plain 'ole limes. Key limes would have been better--more zing probably.

Today, and only today, I am an Atlanta fan. I will revert back to a Bronco fanatic after the game. Nothing fancy. I have chicken wings and gizzards soaking in egg and buttermilk. I made a key lime pie in the Instant Pot which turned out amazing. I have homemade ranch dressing spiked with chunks of blue cheese. I have celery and broccoli cut up along with some prosciutto and cheese. Deviled eggs were a must. So, all of that with fried wings and gizzards and fries. I might get ambitious and make a beer batter for some mushrooms and onion rings...... Have a great time watching the game everyone

Awwww!!! You got to see Smithy??!! Nice! Good looking sandwich

Ahhhh yes. The eternal cucumbers.

I'm late posting about this. A very special person gifted me a huge box from Benton's filled with country ham steaks and a HUGE bone-in aged country ham. I mean this thing is awesome. I knew it would keep for quite a while so it's been resting in a cold place until we could properly give it the attention it deserved. Well, here and there we've been shaving pieces off of it for nibbles and bites. OH it's so good. The note that came with it said to slice it wafer thin and eat like you would eat prosciutto. The deeper you get into the meat, the more tender it gets. And the flavor is intensely good. I hate to sound like the food guys on tv, but it is exactly like prosciutto with a bit of a funky (in a good way) taste at the end. Anyway, hunting season is over and Ronnie finally had time this morning to get a slicer and de-bone etc. I now have a huge, luscious pile of prosciutto, some thicker pieces that I think I will soak in water for a couple of days and then simmer in water (got that off of the website) to make a softer ham and three huge ham bones for soups. This gift will be enjoyed for a long while . I forgot to get a picture before this big hunk was taken out.

Scallops and a bit of shrimp alfredo

I love capers. I always have the vinegar ones on hand (reminds me to get a jar from my stash in the basement...I had kinda forgotten about them). I used to always put them on lettuce salads. Like them on pizza. Like them tossed with tuna and pasta. Good in potato salad. I've had the salted kind.....it could be because they were bigger than my normal vinegar ones, but I didn't care for them as much. But, yeah, they last a super long time.

Excellent! This made me laugh out loud here alone in my kitchen.

@Kim Shook I'm so glad you're back I must make those onion burgers--probably next week. And, your daughter's birthday meal looks amazing. I've made beef bone marrow here at the house a couple of times. We loved it. Like someone upthread said, we liked it on toast and made some kind of a parsley/caper thing to go with it. @liuzhou I think I would skip out, too, if you fed me that plate of yummy pasta. Venison stew last night

Cinnamon rolls. One pan for us (which needs to go directly into the freezer or I am going to gorge) and one for the two gentleman painters that are here painting my bedroom and bathroom. I heard some banging the other day that wasn't coming from the construction zone overhead. When I peeked into the front room I found them fixing my front door latch. So nice of them. They did it all on their own just to be kind.

Liuzhou, oh how I wish I could dive in...I'd for sure help you out and take one for the team, too Venison tostadas Last night was catfish

I've been trying since last night to tell you that your kitchen is soooooooo beautiful. (my computer is having a large argument with my router for some reason) I have a little sink and I use it a ton. I think you will too. Trust me. I am in the middle of a remodel and yours is not taking forever....mine is however lol.

We used to drive several towns over to eat at a bar specifically for their mountain oysters. I think they had both sheep and bull. They knew how to cook 'em right. Very tender.

Mortadella, salami and spicy ham sandwiches last night. The olive on top was for Rotuts.

Never mind.

Has everyone gotten their replacement blade? I haven't yet.

Steak night