Shelby

Bruce!!!!!!!!! We have missed you a lot! How are your boys???? All grown up I guess by now. You tell Mrs. C to share the kitchen because we need to see you here . Hotdogs with homemade jalapeño mustard and kraut.

Double Bubble Um. How different. The duck would have also benefited from a long stay in the IP I bet.

OMG the food around here is really really needing to be right in front of me. I want @HungryChris's fish, @rustwood's noodles, @robirdstx's burger and @mgaretz's chili cheese dog. Roasted a couple of turkey quarters in the CSO last night. Going to make a turkey (and quail) pot pie with the leftovers.

I hadn't read this until just now--we were twins yesterday! Well, almost. We had some turkey quarters in the freezer that needed to be used. A couple days ago we thawed them out and brined them. Decided to roast them in the CSO. I did them at 350F with the intention to pull them at an internal temp of 165F (that's what the manual that came with the CSO suggested). I went for 45 mins and tested--was a bit over 165F but I wouldn't have known it. Very very moist and tender. Kind of like a mini turkey day dinner lol. I, too, have the jus from the tray to use today when I make stock from the bones. (the meat looks pink/red due to the brining...I promise it's not raw lol) Also, I don't have quite as much jus as you do because I used some to make gravy last night.

Ugh. Malt-O-Meal. It always smelled waaaaaay better than it tasted.

Well, I was definitely winging it. The steak I had SV'd and some of it was really tender and some of it was tough, so we ate the tender and saved the tough. I cut it up into approx. 1" pieces and set it aside. I pushed the sauté button on the IP and waited until it said "HOT" and then threw in a knob of butter and some diced onions. Let that cook down a bit. Then I threw in some sliced mushrooms, diced garlic, some dried thyme and some dried parsley. To that I added a glug of wine and let that cook off. I then turned the IP off and added the meat and some beef broth (here is where I screwed up and added too much broth). And a couple glugs of worcestershire sauce (that's a must for me--adds a certain something). Then I pushed manual, high pressure and set the time for 10 mins. While that was going I made a thickener of flour, butter and a bit of broth (screwed up here again and didn't make enough thickener). I let the IP naturally release, hit the sauté button again and added the thickener. After that incorporated I turned the IP off and stirred in some sour cream. The flavor was good, the steak was nice and tender, the sauce just needed to be thicker. edited to add that I also used a decent amount of black pepper.

I had some steak leftover from the other night so I repurposed it into stroganoff. I usually prefer ground beef, but this wasn't too bad. I did it in the Instant Pot. It didn't thicken up like it usually does, but I was running late and it was edible enough lol.

I don't know the science behind it...or even if there is a science lol but I've done chicken stock in the IP for only 30 mins and it just doesn't taste as good as it does when I do it for the 120 or even the 240. If you have the time, I'd definitely go at least 120 mins.

I thought mighty hard about frying these, but SV won out out last night......

Ronnie went hunting over the weekend and came home with some quail. I SV'd them. So tender. 'Taters, peas and breaded tomatoes on the side.

Been wondering what adventures you've been up to. Can't wait That sausage looks good. I never think to put them with an alfredo type sauce. Need to do that.

I wish I was your daughter Chicken stock simmering=comfort for me.

The workers cleaned it up???? Wow. I'm missing out.

Question: How did you clean up after all of the sheetrock dust? I am struggling. Seems like I am just moving it around in swirls lol.

Oh this is stunning. Don't be sad.... your kitchen is coming along like 100% faster than my bathroom/bedroom remodel lol.

Spaghetti red

Oh...lets see.. bay leaf, Lawry's salt, lemon pepper (gives it a nice bright taste) and garlic. Not fancy, but it is a good basic broth.

So, the broth is all done. I was by myself so I had a hard time taking a picture that would show how thick and gelatin like it is.

Hot wings last night.

I throw 'em in there whole and cover them with water. The length of the pressure cook breaks them down so you don't have to chop them up. They are $1.29/lb. And, yeah, they make great gelatinous broth. I have never seen them in the supermarket chain stores around here, we have to go to the Asian Market to find them.

No, I like to cook these for a really long time...until the bones actually start to break down. I do manual/high pressure and do the max amount of time which is 240 mins on one 120 on the other (i'll have to start the 120 one again). I also had a whole bunch of chicken wings to break down so I threw the tips of those in along with onion and carrots and bay leaf.

Trust me, I did too!

I'm out of chicken broth. Rectifying that right now. Got two IP's going.

LOL! Aw, that's so nice of you! Just put me on ignore

Here is another thread regarding dehydrators . I have an Excalibur and I love it. Like I said in the other thread, I know I would use it more if I didn't have to lug it up from the basement.......I just don't have a place to store it in the kitchen.