Shelby

Pleasantly surprised I had confidently made the statement to Ronnie that using SV one could make a less than stellar cut of meat taste like a good steak.....in my mind I was a little worried, though lol. Glad it was edible.

Ronnie came home with this the other day: A challenge from him to see if I could back up my statement that you could take a tough cut of meat and make it good using SV. An aside...I don't hardly ever buy beef and 3.98/lb seems like a lot for this, but what do I know? After researching here on EG, I decided to cut a couple of 1" steaks. I put the rest in a salt water brine to make "deli type roast beef"...more on that later. I put some butter in the bags and put the steaks in at 129F for about 3 hours then seared them. Very pleasantly surprised. The meat was tender and flavorful....of course, not like a prime rib or something, but still good. The meat was more rare than it looks in the picture.

SV top round steak (beef--an experiment to see if I could make it tender and likable) salad and a tater.

We used to be able to get them in the river here at the house. Frog season starts every July 1st. There just aren't that many around here anymore...but, we haven't gone for years. There might be more now....I can hear them at night in the summer time.

They were dang good. I fried them a little too long last time...learned my lesson this time. A bit like chicken only kind of like fish too. I ordered them from Cajun Grocer (love that place). The box says they are from a farm in China.

That meal looks like it tasted a bit better than than the "wrong" Mexican place.

Kayb---Your scallops look perfect and your grits have me wanting them. RRO-SUCH a beautiful setting with a lovely plate of cheeses. Thanksforthecrepes--I wish I had coined the "zoodles" name. So creative but I can't take credit for it Glad yours were a hit. Now we need to get you a spiralizer so that it's easier for you to make them Shain--Your pizzas caught my eye. Time for pizza soon around here. Chicken enchiladas using up some of the rotiss. chx I made the other night. The last of the kielbasa from that Polish deli .....I wish I had ordered more of that. Frog legs, shrimp, garlic cheese biscuits and tater salad last night

Well, I like a nice sharp cheddar on my tuna melts.

Well, dang, it says it's currently unavailable. I set up an alert so they will tell me when it's back in stock

Beautiful steaks, Norm! Liuzhou, you know I'm a sucker for spaghetti and meatballs. Could eat that morning, noon and night. Ronnie brined a chicken over the weekend. I took it out of the brine and put it in the fridge to dry the skin out a bit yesterday morning. Then I trudged downstairs and lugged up the rotisserie. Such a pain to clean up....but such good chicken. Breaded tomatoes and fried potatoes to go with.

Pre-ordered

I had to google massaman. It's a curry? I'm sure you did a great job

Looks a lot like a variety of spinach. What does it taste like?

Looks delicious to me, Blue_dolphin!

Lasagna. Any kind of SV meats.....hold them in the water bath and sear last minute.

Oh those shrimp look insanely good, Chris. Gfweb, is that pork SV? Looks perfectly cooked. Tri2cook, I love me some garlic Oysters and the last (sob) of the prime rib. Instant Pot red taters and stuffed mushrooms on the side. Chocolate lava cakes for dessert. No pictures. They were scarfed down before I thought of it.

Such a beautiful meal!!! You really went all out

Thanks for all of the farming pictures. I love seeing that. I'm sure it is back-breaking work and I am also grateful to those that do it. I wish our garden broccoli would grow like that.

Thanks, Nick! I will be doing these again and will take all of your advice

Pasta and venison meatballs. Yes, there are balls under the cheese lol.

Gosh, it doesn't seem so way back....sigh....in my school we had to take both Home Ec and Shop. I liked shop a bit better back then I think kids should still have to take those types of classes. Sigh. I could rant on forever about that. Anyway, gorgeous, Anna....makes me yearn for summer tomatoes....only 6 more months.....

Had blueberries leftover from my Super Bowl cheesecake so I made blueberry muffins. Recipe called for 2 cups of berries......I think I had at least 3 cups to use...they are very blueberry-y.

I forgot to make note of a recent use of the IP. I bought tamales from a place in Texas. I put them in the IP (still frozen) for 5 mins on steam and quick released them. Best tamales I've ever had. They were not at all dry live I've encountered before.

I don't think you can over do those beans @JoNorvelleWalker They are damn good when they are done enough.

Around 5 pm last night we decided we wanted taco salads and RG beans are a must. I didn't have any already cooked and frozen so I busted out some Ayocote Morado. Threw the bag in the pressure cooker along with a quart and half of broth or so. I pc'd them on high for 40 mins and used the natural release method which took another 32 mins. Beans were still hard. You could bite one in half, but they were not the pillows of goodness I was looking for. So, I did another round in the pc for 30 more mins. Let it try to natural release...decided we were too hungry to wait and did quick release after 15 mins. Edible, but not as done as we like. So, after dinner I did it once more for another 30 mins and did quick release. Perfect. So, not counting the minutes that it took for natural release I pc'd these beans for an hour and 40 mins. Reminder to myself that these big beans take a lot more time. I cannot fathom how long they would have taken on the stove. OH and I obviously didn't pre-soak so that probably added a lot more time. (I squished that bean open so you could see the goodness inside )