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Everything posted by Shelby
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OHHHHHH that looks good, Anna. I'll trade you some zucchini for a bite of each.
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Ok thanks. I have that book. I look forward to seeing your results
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Kay, I hope your patient gets well soon. I'm very interested in your Canadian bacon method. Have you posted it somewhere here before?
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You sound like our kind of people, Stuart
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I'm guessing I shouldn't talk about the book specifics in this topic? I've already learned something I never knew I could eat is about 2 steps away from my door.
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I just finished reading about Lexi. Loved it. What a good girl you have there!
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Well, it tastes like the dark meat on a chicken. It can get dry if you over cook it, but done right, it's very moist and tender. I'm dying to SV some and see what we think. The bacon is just a go-to that everyone does around here. There is a piece of jalapeño in the cavity of the bird and the bacon holds it there.
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Twins! Iced coffee helps with the humidity a bit for sure.
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No par-boil. In the CSO on steam bake at 425 for about 10 mins. They got done very quickly...I'd check them at 7 mins. Good stuff.
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Heh. My brother-in-law met Ronnie here to go hunting. He left his car unlocked. Never leave your car unlocked during zucchini season.
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Happy (a bit belated) birthday, Suzi!!!! What did you end up doing?
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Yay, Dejah!!!! I'll take a #31 please Glad you're back! Had to have shrimp because of Liuzhou --mine came straight from the freezer lol. Scallops, too. Over zoodles.
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My method is just like Anna's (my notebook has a lot of crossing out of different methods I've tried lol): 1 C. water Place eggs on trivet (I've done from 1 egg to 6 at one time) Manual Low pressure 5 minutes Natural release Eggs straight into ice bath
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Consider using natural release and I bet they will be perfect using your method.
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I think the tots will push rotuts over the edge.
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Amazon just notified me that my book will be here tomorrow!!! My nose will be pressed against the window anxiously awaiting my wonderful UPS man.
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Liuzhou, your shrimp are always so fresh looking. Makes me hungry for them. Chris, your ribs look great! The IP sure is a quick way to get 'em more tender. I'm glad you got to have some Silver Queen--you just can't beat it. Sandwich night with mac and cheese and broccoli salad. And a not too bad, but still not great, non-garden tomato.
- 488 replies
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I have very hard water. No softener. We have a well. I don't have any trouble with my liners. I have less trouble cleaning them than my non-stick skillet.
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Here you go It's kind of a different recipe.....I'm not sure it's really even french bread lol. I set my kitchen timer so that I remember to stir it/punch it down every 10 mins.
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No noodle lasagna (soon, someone is going to find me face down in a bowl of pasta...) Used zucchini and eggplant this time. Twas good.
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