Shelby

We made pork ribs again last night. Threw them in the electric smoker at 160F for about 45 mins then into the IP with a cup of water for 50 mins. NR. Took them out, brushed some BBQ sauce on and broiled them at 400F in the Breville oven for oh about 4-5 mins. SO tender and good. I think ribs are my favorite thing to make in the IP...well, besides cheesecake....

I use this recipe a lot. I have another that you put chunks of cheddar cheese and peppers etc. in but this recipe is a perfect, authentic cornbread. It's not sweet...so if you like sweet cornbread , this is not for you. http://www.homesicktexan.com/2007/01/iron-pan-perfect-cornbread.html

I think Kwame could have bought boxes of Bisquick and made different flavored waffles (or even just one cool flavor) and been way better off. I figure there's a recipe on the box....

My DVR never has recorded the second part of Restaurant Wars. Sigh. I really want to watch it. Anyway, yes, glad to see Phil go bye bye. I just watched the last two episodes. I kind of rolled my eyes when I saw MC Hammer on, but I ended up enjoying that little quick fire challenge. Toups Legit To Quit LOL. Loved it. Nice to see Amar do well. The wok episode. Oh Kwame. Frozen waffles. I knew from that moment on he would be the one to go (I was rooting for Jeremy to go home, though...Taco Dudes=sorta lame.) Like Tom said, Kwame could have had an awesome concept had he made the waffles and flavored them. LOVED Pasta Mama. I would eat there. Go Isaac!!! PS--Anyone know who is in Last Chance Kitchen now?

I was born in '74. Not sure what that makes me, but I remember not liking to eat in the morning. Especially anything sweet. Breakfast cereal......I guess we had some. I seldom ate it. I remember my Dad eating Life Cereal (is that still around?). I do remember taking those multi-packs of cereals when we went camping. I liked Frosted Flakes, but only a spoonful at a time went into the milk because I HATE soggy flakes. Always in that pack there was a box that I couldn't stand. Can't recall the name of it now but it seems like it was a green box with a frog on the front??? Now, if I had to eat cereal it is for a sweet snack and my favorite is Captain Crunch . I have a memory of Malt-O-Meal. I always thought it sounded better than it actually tasted. Later I remember my mom having some kind of powdered drink mix that you mix with milk that was supposed to be "healthy". When I was in high school I never ate breakfast and seldom ate lunch. Oh for the days of being that thin again lol.

Cornbread and ham and beans

It certainly sounds like mold since it had darker stuff going on. Like I said, I've never used whey.....I use vinegar. A quick google turned up this gal's reasoning for not using whey anymore. For what it's worth, my guess would be the whey caused your mold problem and I wouldn't eat them.

@dcarch NICE

I've never used whey, but I make pickles a lot during the summer. I use grape leaves to cover the top and weight it down with a ziplock full of leftover brine. Every couple of days I check and at times there is a white "scum" that forms. I simply rinse the grape leaves off, skim off the scum and place the leaves back on. This is normal. Are you sure you have mold or is it just the scum?

Looks really good! You've made me want to try the no knead method again. It's been a long time. I'm sorry for your fall --glad it's just a bruise. NO MORE FALLING YOUNG MAN!

After the fun and good luck I had with the top round, I thought this next piece of meat would be good, too. Boy was I wrong! Ronnie brought home a piece of beef about 2" thick and oh, maybe 8-9 " long. It was labeled London Broil. I googled (albeit very briefly and I obviously mis-read what I found) and figured it was just like a top round only the butcher called it London Broil. So, someone set me straight please. What the heck is London Broil ?(I do know that it's a way of cooking meat, but what cut is it?) I put it in the bath at 131F for 4 hours. Tough as a boot. I chose that method because I thought it would need longer to get tender....and I chose the temp because Kenji (Serious Eats) says you can't do lower than that for more than 2 1/2 hours safely. Most of the meat is now in the fridge...I think I'm going to make a stew in the pressure cooker. Thank goodness we also had baked potatoes stuffed with broccoli and cheese or else we would have been digging in the fridge lol.

Nice looking bread, Liuzhou!

Thank you! Us too! My husband missed being at one of the intersections that he was shooting at by 30 mins. Yes, back on topic. Hesston just is always my "garden" place so garden= Hesston. Anyway, I don't know if these particular seeds are slow to bolt. The can doesn't offer much info. Has to be slower than what happens in my garden every year lol. I plant every year and maybe get 2 weeks of good cilantro before it gives up and seeds out.

I bought these at Christmas time...gave one to my mom in her stocking. Just something for fun. Anyway, I planted them and set them in the windowsill a couple of weeks ago. Finally I'm getting some little plants On kind of a side note, I figure most of you in the U.S. heard about the shooting in Hesston, KS yesterday. That town is only 8 miles from me and is the place I talk about going to all the time to get my garden stuff at the nursery. Can't believe something like that happened around here.

Frog legs, shrimp, rice and brussels sprouts.

I love the eggs that my egg person brings me She has the best chickens.

GAH you guys!! I haven't eaten yet today and ya'll are KILLING me with all these great food pictures. Ann and Kim, oh how I want some of that meat (and that's not something I crave very often). Breakfast for dinner a while back. Boudin, fried taters and some hollandaise sauce 'cause I can lol.

Anna, I saw these yesterday and thought how good they looked. Last night I dreamed about them. Another person (I can't remember who) and I were eating the hell out of these. All I could think about is that they were for someone else's meeting, but we didn't care. They were so good we just kept eating. So, I'm sorry that there were none left for their intended purpose lol.

I'm sorry, forgot to add that. 141F.

SV chicken breast stuffed with provolone cheese, spinach and salami over spinach. Homemade pasta and sauce on the side.

I did two more chicken breasts last night. Took nickrey's advice and reduced the cooking time to about 2 hours. Much more juicy. Breasts were pounded (I did a lot better this time lol) and stuffed with provolone, spinach and salami. One breast, after chilling, will be put in the freezer for future dinner.

You guys are right with the times as I just read that it's National Toast Day on Twitter

Yes, definitely more corned than roast beefy. I used curing salt. Next time, no salt. But this did taste really good. Made a fine pastrami

I'm very new to SV'ing....that was the first time doing something from frozen. It worked great. So, yeah, just extra time. I'm sure a more seasoned SV person will weigh in

We wanted to see if we could make a good roast beef sandwich....and make the meat deli-like. I scoured the internet and , of course, found what I was looking for right here on EG . So, the rest of the top round was cut into two smallish roasts and brined in salt water. Then I pulled them out, dried them off and put tons of black pepper on. I mean tons lol. I put them in at 139F for about 6 1/2 hours (I pulled one roast and tested it at 5 hours and wasn't happy with it.) I was lazy and should have gotten my meat slicer out so that I could make the meat super thin but I used a knife instead and tried to cut as thinly as possible with losing a finger. I don't think I could make this cut of meat any more tender by doing it longer. I just doesn't have enough fat or whatever in there. Also, it was more like a pastrami. GOOD, but not roast beefy. Would like to try again and leave the brining part out. Anyway, this really hit the spot. I would do this again for sure. Debating on trying a venison roast.