Shelby

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.

Did the ham turn out nice and tender? Did you end up soaking it? Was thinking about you and hoping all was good.

Oysters!

Sartoric, I love your crumb-catcher I almost asked where you got such lovely tomatoes and then I saw where you live. Summer time for you! Steve, lovely looking plate of seafood. LiamsAunt, nice looking chicken. Did some more pasta last night. Froze the rest. Wanted some pizza too.....tis the season for excess, right?

I've tried for hours, too. I wanted a big lasagna pan. I can't get it loaded into my cart.

I LOVE that pinecone cheese ball. Recipe please Oh and I also love that cake. And your F-I-L

Oh how cute! You look like a pro to me!!! I have a nephew named Brooks, too

Stunning Gfweb, stunning. I LOVE your dining area. And that clock. Just....wow.

OH man, Norm, that looks scrumptious!