Shelby

We love KFC chicken (well, we used to until it became crappy lol) and this is as close and we can get to duplicating it (without having something we could pressure fry in). My husband played around a ton trying to figure it out. I promise you will like it.

I am going to fry the chicken in a skillet on the stove --just until it's nice and browned and then I'll pop it into the pressure cookers (using a cup of water) for about 25-30 mins. Makes it so tender. It's not crunchy...it's like KFC. We do gizzards like that too.

@kbjesq Well, they are small ........ not tooooo much guilt.......

Ok, got my water in the Cuis for the test. I only did like 3-4 cups. I actually need it tonight along with the IP. The chicken we are frying is HUGE. edited to say: I am a complete pressure cooker newbie. I found the start-up IP instructions far easier to understand than the cuis. I also don't like the pressure/release thingy on the cuis. It seems backwards to me. And, I don't like how the lid goes on and it doesn't play any music. LOL. Maybe it's just because I learned on the IP. I will keep an open mind. I guess it doesn't matter as long as it works.

Breakfast last night. Boudin from my mom and stepdad, taters, gravy, toast, scrambles.

I had to make another cheesecake. They are so fun in the IP. Peanut butter and chocolate.

Yes, there is no forgetting the date. Do tell, where are you? Can't wait to read your blog! Your champagne and dessert look so festive and fun!

I swear, I wouldn't know they were not fresh out of the ocean and not frozen if someone served them to me. I go out around 2-3 in the afternoon , haul the bag up out of the freezer and pluck some out. They sit in a bowl in the kitchen until 6 or so in the evening and by then they are ready to shuck. Still nice and cold on the inside, but not frozen. I can't attest to how long they last in the freezer because.....well, we eat them too fast lol.

Oh yeah! Duh. I forgot you bought the same kind that I got for Christmas. I haven't done any thing with mine yet. Now that you have yours, I will test too

Yes, they are shipped frozen and we keep them frozen. The shipping ticket tells what day they were harvested and they are harvested and then quickly shipped. I've eaten most of them raw and I'm still standing lol so......it's not a concern for me

They come from Cajun Grocer and I can't say enough about how good they are. Full of oyster liquor. I haven't found any pearls yet, though.

Are we sister wives?

I ordered a second bag that got here on Christmas Eve. We gobbled up the others so fast and I was sad, so Santa brought us more lol.

@liuzhou I love a good ragu. My favorite meal and yours looks perfect. @kayb Oh me too....me too. Ronnie loves lamb. I try and try but I just don't care for it. I know I will try again, though. It seems like I should love it. Wait for it.....wait for it....... Yes! More oysters lol. We wanted a light meal. So oysters, a few shrimp and a bacon spinach salad. Why I don't make that salad more often is beyond me. We love the hot bacon dressing.

I'm hogging this thread, but I can't not add a few comments because I love reading all of your menus and plans!!!! Thank you all for the anniversary wishes. Can't beat bowl games and champagne on the same day Elaina, I think pizza sounds wonderful for NYE. Fast, easy and good. Sloppy joes sound perfect. I have a hankering for those right now. Ohhhhh fresh maple syrup. Jealous here. I've got to write that saying down. I've only heard it from you and I love it! Is it the Instant Pot that's coming?? OH YES! I know exactly which bread you mean. It had eggs and bacon and cheese???? Did you try to PM Kim? She usually answers very quickly. I recall seeing fresh BEP's ....I think they were the Melissa brand? They were good. Thanks for the cornbread reminder. I need to make that this weekend, too. Wow. Can I visit lol? I'll park myself near the egg noodles and sauce. Wishing I lived close to your Arkansas caviar man. I remember seeing that Reuben from you. I also remember drooling over it.

I was going to bump an older thread, but it was closed to new posts so I made sparkly new one What are making/eating for NYE and day? New Year's Eve is also our 16th wedding anniversary. We've decided we want fried chicken with all the fixings. I'm still figuring out New Year's Day. It will include black eyed peas. May make Texas Caviar instead of the traditional.....and I have some foie gras in the freezer.......I dunno. Decisions decisions.

Made some buns Used them for prime rib sandwiches A bit of dipping broth

A side note, poached egg methods in the IP are ALL over the place in terms of how people do it. I've read 0 mins steam, 7 mins steam, 3 mins high on manual etc etc. I guess everyone's eggs are so different??? It just takes some trying to get your method down. I've been through a lot of eggs lol.

No not a dumb question! Everything else you did was perfect. Cup of water, ramekins-greased on trivet and yes, I'd do it on manual at high pressure for 3 mins and quick release. Do a minute more if too runny. I like mine on the runny side. I think you can also use the steam button on high pressure but I haven't tried that way...at least I don't think I have.....my egg trials have been many lol. I've read where people use the low pressure and it works for them, too. It takes a bit of experimentation I think.

I think you will have good luck using the manual button for 3 or 4 minutes on high pressure and doing a quick release.

I just sat and stared at those dumplings for at least a minute. YUM.

I used this recipe and I used this pan. I did not cover the top of the cheesecake with foil while it was in the IP. I've read online that people do sometimes. I just blotted any excess water off with a paper towel and it was just fine.

Must be cheesecake day Oh my, I've never even thought about making a cheesecake. Seems far too complicated and they are so big that we would never eat them. Not true anymore. Using the IP could not be easier and, on the first try it turned out perfect. I'm a tiny bit proud of myself lol. Next time I will make more crust. I didn't have any graham crackers so I used Ritz crackers, butter and sugar. I want more crust up the sides. You can't make it too tall, though, or the condensation in the pot will make it mushy.

Okanagan, I assume you kept the popover batter in the fridge over night. Did you bring it to room temp then? They look wonderful. I will try the overnight method. Weinoo, beautiful beans and salad. Scamhi, ohhhhhh that egg is perfect. More oysters Oyster stew (with a bit of crab and shrimp thrown in). Put a bit of spinach in, too, cause I'm rebellious like that.

Good to know. I'll try your way next time.