Shelby

WANT

That is so pretty @Kerry Beal !

Thawed out a venison roast and made stew last night.

I'm in awe. How fun!

Oh food is just so good cooked over a fire. I LOVE those spoons. Truly they look like something my Grammy would have that was bought in the 1950's.

Well, you're way ahead of me! I didn't get the email.....I did get a confirmation number so hopefully that will still get me a new blade. I'm tempted to use my old one...but it would be my luck that it would break now.

Kay, you've worked your butt off!! I love everything! I still need to make some of that bacon jam. Need to find some ends somewhere. And the quail eggs and bologna. Brilliant!

I just did it by going here . The very first thing at the top it will ask you 3 questions. My answer to all 3 was no. If your answer is yes, then your blade isn't one of the recalled ones. Anyway, if your answer is no, it will walk you through the process from there. It's a really fast process. Once you're done they will give you and service notification number. I wrote it down just in case.

I can't focus on anything else besides the fruit (?) to the left behind the woman. Are they apples? I get distracted easily lol.

Welcome!

Oh cool! Yeah, let us know how you like them! PS You gotta learn that camera--I wanna see a picture

Ribs last night

Maybe I was just so hungry after waiting for the tater to do it's thing that I thought it worked lol.

Huh. I am glad I actually looked. I would have sworn that my blade didn't have rivets...although I've had it for years. Anyway, I just checked and to my shock it has rivets AND it has stress cracks. I took a picture.

I've done the potato thing before. It worked.

Ronnie came home from Sam's with a 4-5 lb. prime rib. I've been begging for it. No one around here seems to sell them except for around Christmas time. If you are lucky enough to find one, it's one that has already been mostly cooked which is so stupid IMO. They are already way too done for my liking. Anyway, I'm trying to decide when and how to make it. Thinking of saving it for NYE. I've always done them in the oven, but this year I could sous vide it..... It's such a treat and I don't want to screw it up.

I'd go even less. Remember it takes heat to get to pressure......

I would hit the like button a million times if I could on this. yum.

It's funny you say that...it crossed my mind that it needed more "umph" or umami or something. Thank you, I'll try that next time.

Oh good! So happy to help I'm just getting ready to make some right now.

I've seen a lot of recipes for spaghetti and meatballs done in the IP. I've thought about trying it, but .....I like the way I make mine on the stovetop so there's that lol. Last night Ronnie had a dinner meeting so I was on my own for most of the afternoon and evening. I decided I would get started on wrapping some presents. I must always have some wine while wrapping....makes it less painless lol. So, by the time I was done it was like 8 p.m. and I was HUNGRY. I've seen so many good looking dishes that @HungryChris has been making --specifically oysters...... I didn't have any oysters. The only thing I have that is remotely close is canned clams. Bingo! Clams in white wine sauce. But I wanted it quick. Yay, I googled and found an IP recipe. It's super easy. I added a can of artichoke hearts. It's lacking something that I can't put my finger on, but it was perfectly acceptable. One pot, fast, quick clean up. I was pleasantly surprised that the texture of the pasta was not mushy. And, It left time for more wine drinking

I have never had a failure this way: 1 cup of cold tap water Place eggs on trivet that came with the IP Low pressure 5 minutes Natural release (usually takes 5-8 mins) Put eggs in cold water bath

I am also enthralled. I've never seen this cut.

Thought I'd sneak in here and give a quick update. We spent this afternoon grinding up venison and making breakfast sausage. We discovered that we have a lot more burger than we thought we did, so breakfast sausage it is! Venison to be ground up This is about 15 lbs. We like to do a 50/50 mix of this with a nice fatty pork roast. We used this mix along with a bunch of added garlic, black pepper and sage. Here's our grinder. It's a heavy beast. Gotta cover it up for the first grind so that meat doesn't fly all over Ground pork Ground venison All mixed together And all packaged up! Got about 30 lbs. total.

Oh they look so good! I'm glad you liked them. I had trouble staying out of the dough, too.