Shelby

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.

I'm sorry. I should have elaborated. It's excellent on toast. I also heat it up and put it on ice cream.

I know you said savory and I can't remember if you have a slow cooker or not so this is two strikes against me. I do know that you like toast and marmalade and such. What about using some of the apples to make apple butter? It's good stuff. And, it lasts quite a while in the fridge.

Steak night again. Ronnie found a choice top sirloin on sale at the store yesterday.

This. I. Want.

KIMMMMMMMMMM!!!! I can't tell you how much I've missed you. I love seeing all of your meals. Mr. Kim's football pool dinner...Easter...Christmas --the orange rolls made into a tree. I've missed it all. I could go on and on. Thanks for coming back XOXOXO

Holy crap. I could've gotten rich last summer....even with the postage cost lol. They would have coveted my zucchini that I poked in every car that came here. Seriously, I hope that gets better for the folks over there.

Bumping this topic. Of course, homemade salsa is the best, but this time of year, for me, that isn't possible. No tomatoes. What is your favorite store bought salsa? Mine used to be Hell On The Red salsa but something has changed...or maybe my palate has. Anyway, looking for ideas.

I found this chicken breast in the freezer that I had stuffed with cheese and ham and SV'd. So, I thawed it out in a 135F water bath. Was good and easy. No, I didn't brown it. I was too lazy.

Back strap= lovely steaks. Slice them thick and butterfly them. Get a cast iron pan searing hot. Sear them quickly ....venison is best rare. 2 mins on each side to start and you can cook them more from there to your liking.

I would like this a million times if I could.

I think your ideas are most interesting, Rob. I will add one concern: keeping that glass clean might be a pain in the ass?

I am liking this for the wonderful looking food.....not the part about the Chiefs

LOL! Anna, trust me, you win hands down. I am not patient enough to test recipes like you do. Your bread is gorgeous. I love the split down the top.

Dang, I have frozen peas. Should have done that instead of spinach.

They are good.... you need to try it. First, you take your meat and beat the heck out of it with a meat tenderizer (is that what this is called? maybe it's a meat mallet??). I mean really get after it. Then, place your meat in buttermilk that has an egg beaten into it and let it soak for a while. I soak for an hour or so. While soaking get your flour ready. I add garlic, black pepper and Lawry's salt to it in a ziplock bag (or you can use a bowl or whatever...I like using a ziplock, it makes less of a mess for me). Take your meat out of the buttermilk mixture and put it in the bag and shake it up (or dredge it in a bowl). Heat your oil up to 350F and fry. Good stuff. Gravy and mashed potatoes are a must....fried onions would be good, too.

Ronnie wanted chicken fried venison steaks last night so I thawed out a couple of roasts. The part that I didn't use last night I will use to make stew in a couple of days.

White bread

Yay!!! Another IP groupie Glad you like it.

Diced, never shredded.

@Jacksoup Oh it's so pretty!!!!!! I love it all.