Shelby

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

Last day of goose/duck season was last weekend. Yes. The great hunter is sad. I reminded him that in just a few short months (September) he will be off and hunting again. So, goose liver, tenders, heart and gizzard. Twas our first time eating the gizzard. I fried it and then pressure cooked it for an hour. It was good. Even more tender than chicken gizzards. I made a few of those, too.

I'm not but I'd love to hear about your trip! And, I bet I'm not the only one

Venison burgers and pickled stuff

I have a rice cooker and would get the crusty mess every single time I tried to use it. The IP has improved my rice 100%. I, too, am no rice expert and am not picky about it. I just want the rice to not be gummy or on the flip side too al dente. I use plain ole Uncle Ben's. 1 cup of rice to 1 1/2 cups of water. Manual, high pressure, 8 minutes, quick release. Works every time.

Had champagne too. Doesn't get much better than this for me

LOL sink fairies come in handy then..... Those --minus the red---are the exact colors I did in my bathroom/bedroom. The walls are painted in "Calm" which is a white with a tiny gray undertone and the trim is a grayish/taupe. It looks very clean and warm at the same time. I think that would compliment your stone wall. And the reddish color would look good around the window and door.

I love your sink. Was it relatively easy to install? When you say paint colors do you mean for the walls and the window ?