Shelby

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'.

Thank you for this wonderful post! I made a bone-in turkey breast last night. Pulled it from the oven at 150, let it rest for about an hour. Husband said that this was the most tender, juicy turkey he'd ever eaten. We usually avoid turkey breast and go for the dark meat. Not anymore!

Ann--Your pizzas always make me hungry. Scuba and LiamsAunt--Scallops! I need to see if I have some frozen, your dishes look SO good. Baselerd--What I wouldn't give for one of those spring rolls. *drool* Norm--Your meals always look so perfect. I have a nice ham bone in the freezer, might have to copy you. And, I love your table centerpiece. We get a lot of bang for our buck when we buy a prime rib. I re-heated some leftovers the other night and made popovers again. This time I didn't screw up the recipe and boy, they turned out great. Ronnie really really likes them. Last night we had the last of the prime rib. Sandwiches on pretzel rolls. I bought the rolls. First time having them. Need to find a good recipe and make them at home. Darn good.

BK, I can't tell you how many times I laughed at your wonderful description of your horrid plane ride. I know it wasn't funny at the time.....but it sounds similar to a National Lampoon's movie lol. So much good looking food. 1000 year old eggs, those tiny FRESH shrimp (must be quite a feat for the person that peels them), the tofu, the dumplings.....just ....yum. What is the cool looking "figurine" in the middle of the table at Yechun?

Nice!! Welcome to eG!

Welcome to EG! You won't be a fly on the wall Sounds like you have a lot to offer and I can't wait to see and read about some of your creations!