Shelby

I made sushi rice in the IP last night. Turned out really well (IMO...I'm no sushi rice expert lol) Rinse rice until water runs clear. Took about 5 times with lots of swirling of the rice in-between. Add one cup rice and one cup water to the IP. High pressure for 7 minutes. NR for 10 mins. Add two TBS. of rice wine vinegar. Stir.

I have had a really nice tuna steak frozen for a long time...too long actually. It wasn't freezer burned but the texture was a bit mushy after I thawed it out. My intent was to make sushi but time ticked away and before I knew it I was too lazy to make it lol. Then I remembered seeing a sushi "bowl" online somewhere so I did that. I surprised myself. It was really good. I made the sushi rice in the Instant Pot. To the diced tuna I added mayo and Sriracha. I got some lettuce out of the greenhouse, some garlic chive from the garden, ribboned a carrot, cut some nori into strips and diced a cherry tomato. A dash of soy sauce over everything and a sprinkle of shichimi togarashi.

I'm still just amazed. Rutger Hauer ....my first movie star crush.....sigh....

*faint* LadyHawke...my all-time favorite movie. No one, I mean NO ONE ever knows that movie! I love this cake!

SV KC strip, taters, sprouts and breaded tomatoes.

That abundance is staggering. I'd have to bring a large cart with me lol. And I'm sure everything tastes SO good. Are the tomatoes...you know, real tomatoes? Not the mushy bland ones that are in the stores here? I love the basket that your breads are in to go to the market.

Well, so much for Team Amar lol.

You're already killing me . . . <-------------that is drool coming from my mouth lol

OH! I'm so excited. Thank you!

Here you go

*Pulling up a chair* *getting comfy* *ready for a week of pure enjoyment*

I had a large bag of M&M's left over from Christmas. I picked all of the green ones out and made M&M Cheesecake Cookie bars. Cookie on the bottom, cheesecake in the middle, bits of cookie on top. Very sweet and rich. Going to send some with my husband to eat on a trip. Got rid of the green M&M's, though....now what to do with the red ones lol.

@ElsieD I liked them both. It wasn't quite fair because one was a point cut and one a flat cut but they were both good. The SV'd one was the point and it was SO tender. But, the IP one (flat cut) was super tender, also. We like corned beef a lot so I guess we just aren't too picky . Sitting here laughing out loud about the Bloody Mary debate . I like a good Mary...I like Caesars better. But, I'd just as soon have a red beer (made with my garden 'mater juice of course). I LOVE calamari. I think I have some frozen ...Chris... maybe I'll just have you make it for me lol. RRO-Great looking burger. I've never had Shake Shack. I froze the muffaletta fixings that I had left over from Fat Tuesday. Decided to make one for dinner last night. I actually made two so my husband could take one along on a journey he's taking. Needed some deviled eggs, too. Fries were also made.

My husband has some sort of a system. He's in charge of the greenhouse. Keeps him occupied lol. At times I don't know what I'm planting.

Serious Eats just tweeted this deal out from Amazon for a FoodSaver Vac System

The other day it was like 82 degrees so I went out to the greenhouse to take pictures. I stopped to take a pic of these trees. Tomatoes Lettuce Dill More tomatoes...some brussels sprouts and some melons are in there somewhere.... Turkeys were right next to the house Annnnnd......now I'm looking at this snow...... Sigh.

I love your duck heads, Liuzhou and your noodle bowl ..wish I had that in front of me. Lovely St. Pat's meals everyone! I found some bacon in the freezer that looked like it was on it's last legs....so BLT's on homemade bread with lettuce from our greenhouse and super crappy store bought tomatoes. Cheese sauce to dip fries in. Boudin, taters, toast and brussels sprouts with some hollandaise sauce I couldn't resist doing corned beef in the Instant Pot and SV'ing one. Instant Pot on the left (a flat cut done for 90 mins) SV on the right (point cut done for 10 hrs. at 179F). We really liked both. The SV CB was very very tender (I get what Rotuts was saying on the CB thread) but we still really liked it. The IP was nice and tender, too. Plated with some turnips and pierogis. Pierogis were ordered from a Polish deli. Extremely disappointing. They were badly freezer burned and tasted awful.

It's snowing.

My guess, too. I'm EXCITED!!!!! Love love love food blogs

Looks really good, David. REALLY good. The 6 minute egg (ensures a runny yolk) is my second favorite part of the dish (noodles are the first).

I wish the strawberries were mine! I have some plants and if we are lucky we each get to eat one berry a piece every year. Oh gfweb drum are really good. I know most people think they are a "trash" fish. Nice white meat. Very clean. Taste like a crappie or a bass. Seriously. Not carp like at all.

RRO-I've made a note to myself to find tapioca starch. I think I would love zuke. flowers fried like this. Elsie--Lovely chicken and gravy up there. KayB-YES. Silver Queen corn...there is no other corn that comes close imo. Going to plant again this year...hopefully more of it comes up. It was hot yesterday. I just can't believe this weather. Ronnie and Chum decided to go fishing at our river. Came back with 3 lovely crappie and 2 drum--a HUGE drum. Strawberries, cream and Twinkies (don't hate on me lol) for dessert.

Curls, that is so pretty and springy :).

No no, I didn't inject the venison roast with anything.

Ok, so I have a flat cut CB and after reading this I just took it out to see....yep....injected with the papain stuff. So, not good to SV? I also have a venison roast that we corned....need to figure out time and temp for that.