Shelby

I've now had two occasions that I've wished that I had two Instant Pots. I know, I know, there are only two of us and that sounds silly, but it's true. When I was making yogurt, that same night I wanted to make black beans. Yes, I did them on the stove but all the while I was thinking how much faster (and better) the IP would have been. The second time was last night. I made red beans and andouille sausage in the IP. First time doing that. I sautéed the veggies for a bit and then threw in the andouille. Let that go for a while and then added all the spices and liquids. I used the chili/bean setting which is 30 mins. Wasn't done after the first go-round so I did another 30 mins. Perfect. Anyway, my plan was to get the beans done, dump them in a pot on the stove to keep warm and then use the IP to do some collard greens. Well, by the time the beans got done it was later than I had planned so I skipped the greens......if I had 2 IPs I could have done the greens at the same time as the beans......I also did rice on the stove last night.....hmmmmm.....that would mean I could have used 3 IPs....... The IP is also saving my ass on some ham I bought. I won't say what brand because maybe this is just how this particular kind of ham is supposed to be. It's a country ham that I bought. They send it all nicely sliced and vac. packed. They even send the bones which are going to be great for ham and beans etc. But the ham is really really tough. I was bummed because this was not a cheap ham. Anyway, I threw a couple slices in the IP and steamed them for about 20 mins. and VOILA, they are tender and good. So, anyway, I'm on the look-out for that $78 price...if anyone sees that, please alert me

You're going to see a lot of oysters from us We had some raw, some an easy version of Rockefeller and some shrimp cocktail (not pictured) night before last. Last night raw and some red beans, andouille sausage and rice.

Nice, Kay! RG beans are the best.....I am so glad you like your IP AND the beans.

I have no idea why the pics weren't showing up. I uploaded just like I did today, but anyway, I tried again and maybe you can see them now? If not, give me a bit and I'll try again.

I used whole milk. I wonder if one would have to add cream if I used 2%?

I'm sometimes an oyster purest lol. I ate a couple just plain--SO good. And did some hot sauce on the other.

Ohhhhh artichokes are probably really great in the IP. If I ever stumble across some, I'm doing that. Thanks FP Glad your stew turned out well. I haven't done that yet. Been waiting for a nice, cold, winter day.

Ohhhhhh , yes please. I love me some pimento cheese.

Appetizer of oysters on the half shell last night. See the "what I got for Christmas" thread for more details Then we had some RG beans and venison tacos

Yogurt is a total success. I can tell such a difference in taste from store bought. It's way more fresh (obviously) and has a great "tang" to it. I followed this recipe mostly. I did not add any vanilla because I like to use yogurt in place of sour cream sometimes and I used the freeze dried yogurt culture that I pictured above. Also, I only had a 1/2 gallon of milk so I halved the recipe. Just to note, a half gallon of milk takes 10 grams (or 2 packages of the kind I bought) of culture. I didn't take a picture of the milk in the IP because it looked like milk in the IP lol. Here is the yogurt after the 8 hours in the pot. I put it in my draining bag. I hung the bag from the faucet for ohhhh, maybe 30-45 mins. Excuse the dirty dishes please. After hanging the recipe suggests putting the yogurt back in the IP bowl and whisking to break up any lumps. A half gallon of milk yielded a quart and a half of nice, creamy, thick yogurt. I saved the whey......dunno what I will do with it.....might go right down the drain, but I'm going to google for ideas. The lady that did the recipe makes muffins I think..... And, here's what I'm eating as I type. Yogurt with a nice dollop of honey on top. Ronnie even likes it and he's not a yogurt fan. He mentioned frozen yogurt....I'll have to figure out how to do that next. Also, I came back from the laundry room to my two cats next to the bowl.....with yogurt on their whiskers. So, we have two more fans lol.

UPS man came yesterday with this HUGE styrofoam cooler box. I opened it and couldn't believe it. My step-dad and mom sent a giant gunny sack full of oysters from LA. They are frozen and take a couple hours to thaw. We decided to have 3 apiece for appetizers last night. We are in heaven. Tonight will be oysters and oysters and oysters! I've never had enough that I could do a bunch of different things with. We'll have Rockefeller, fried, grilled etc. etc. Can you tell I'm excited???

I don't have any books. I've been relying on this thread (and thread #1) and google.

Just watched last night's episode. Bummed that Frances got sent home. I thought Angelina should have gone. Arrrrrgh, the beards on those guys are making me crazy. I cannot look at them without imagining how many strands are falling into the food. Wear a beard mask or whatever those are called. Sure are a lot of carrot dishes this year. Carrot must be the new bacon? LOL Padma didn't get any fish.

WOW, Rob! THAT is a gb house! Is that frosting on the cone-shaped roof or some sort of candy like a flattened Twizzler?

Amazon. My favorite shopping destination lol.

Venison bierocks

I made turkey noodle soup in the IP last night. No pictures 'cause it looked like turkey noodle soup lol. I did the noodles separately on the stove because I thought I might want to freeze some of it. Also, I here are some pictures of some new accessories: 6 1/2" springform pan And, I'm going to start yogurt here in a minute. After doing some online research I found this bag. It's plastic-ish with tiny tiny holes and a drawstring and reusable. I think it will be great for straining my yogurt so that it's more of a "greek" yogurt. I also think it will be great for jelly making.

Isn't the ice pretty? Sure is a pain in the ass, though. Glad it wasn't too thick for you guys. I imagine getting the camper door open was a challenge? Beautiful apple creation. There is no way I would have the patience to do that. I admire those that do. Awwwwww, those little javelinas are SO cute. Maybe you should sneak one into the camper. Name it Shelby. Ohhh and that breakfast. I immediately remembered the place from your last stop when I saw the picture of it. I could inhale that guacamole right now.

I'm amazed at how many people have more than one IP. Maybe I'm missing out.

Seems we were both feasting on prime rib around the same time I've broken a pizza stone or two, also. Didn't want you to feel alone lol. Now you've inspired me to get off my butt and make some bread. Plain white. Not as beautiful as yours, but at least it's bread. It probably is a nectarine but my first thought is that it looked like apple slices......

UGH my DVR didn't record. I can't wait to watch. I know nothing about Renee (who got kicked off) but she was one I was going to cheer for simply because she's from KC. I guess that's out the window lol.

I'm like Kay, we can find chicken livers every where around here. Lots of people use them for fish bait lol. I'm pretty sure I used some liver from the geese or maybe a combo....but I could be wrong. I get what you're saying about the long cooking time adding something.......I have a ton of frozen spag. sauce that I made over the summer but once that is gone I'm going to experiment using the IP. I'm wondering if I'll think the same-- taste is lacking something with the quick cooking time. Or maybe it will all be in my head lol.

I will have to make the bolognese I made a few years ago using the goose and ducks that my husband shot...can't remember exactly what all I used. Will have to search EG. I know I posted about it. Kay, so glad you like your IP. The quickness of it never ceases to amaze me. I sure wish I had one of these when I was working. Speaking of quickness. Last night I decided last minute that I wanted green beans instead of brussels sprouts. Normally, that would not have worked out as I like my green beans nice and done. No crunch. But with the IP, all is possible . Diced an onion, snapped the ends off the beans, threw in some chopped Benton's ham and a can of beef broth (doesn't need a whole can, but I didn't want to save half a can in the fridge) seasoned it up and pushed the steam button. Time was 25 minutes. Perfect beans.

Made a bone-in turkey breast (cut from a domestic turkey that we bought--one of those grocery store ones that has been injected with brine) last night. Going to use a lot of the rest of the parts for broth/turkey noodle soup. I ran across some tips from Gulfporter in another thread and boy, that turkey was good. We have enough left over for some sandwiches. Need to make bread. Green beans (done in the Instant Pot), stuffing, taters and gravy made from the turkey leavins'.