Shelby

I think it was beginner's luck lol. They did sink a bit. That picture is probably a minute or two after they were out of the oven. Here is the link to the recipe. The thing that may have saved me is that I made the batter literally three or four hours before I baked them so it had a long time to sit at room temperature. The recipe says to let the batter sit...the longer the better.

I hope everyone had a good Thanksgiving (to those of us in the US and maybe Canada). I hope everyone else had a good Thursday. Steve-I had to google "mirlitons". Interesting. I need to put those on my bucket list of foods to try. Your whole meal looks amazing. Kay-Your pate looks perfect. I need to try to make that someday. For now, I'll stare at yours. Prime rib last night. It weighed 4.3 lbs. I did it to an internal temp of 110 F (thank you, Thermapen) and let it rest for quite a while while I finished the rest of the meal. I took the temp again and it had hit 120 F. Then I seared it in the oven at 500 F for about 5-10 mins. Oh, and I made popovers/yorkshire puddings. Thank you to Kim for the link to her recipe. The recipe is written perfectly, but I still managed to screw it up. That happens when I'm making different foods simultaneously. I forgot to pre-heat the pan in the oven before I poured the batter in. I should have poured it out, but, I was using one of those popover pans where all the "cups" are connected and I couldn't figure out a method to do so. Anyway, I've never tasted them before, and even with my screw-up, we really liked them! I can't wait to try again doing the recipe the right way. Green bean, mushroom and blue cheese tart

Well. That was a show stopper. WOW. Just WOW.

Ours was good. I always go into it tentatively. You know, relatives and such (drama lol). This year everyone was in a good mood. I brought wine. Most of the girls imbibed. 'Twas even, dare I say, bordering on fun ( minus one incident that I'm deciding to just put out of my mind lol). I was in charge of the bread (I make a sort of easy "French" bread-not really and truly French, but it's shaped and slashed like that). They ask me to make it every year and it's SO easy ( I let them think it's hard lol) The secret is that I brush it with egg white and sprinkle Everything Bagel Topping on. I brought two big loaves that I sliced, buttered, wrapped in foil and warmed in the oven. My 40 something-year-old nephew really really likes it. He ate NINE pieces. Seriously. In the end there were 6 slices left. I noticed they were carefully wrapped back up in foil and were being guarded by my nephew so he could take them home lol. I was also asked to do the sweet potatoes. Toyed with doing something more savory (which I like better....don't get me wrong, the marshmallow topped ones are like candy, but are just kind of a shock on the plate next to all of the other food lol) but in the end I decided I better do 'em like Gramma does. So, I tried. I mixed some of the juices (I used canned. Sue me lol.) with some brown sugar and a LOT of butter. Cooked it down so it was thicker. Poured it over the top, topped with large marshmallows. Popped in the oven. Came out and looked pretty, but too runny. Dunno what I did wrong. However, a couple of people that don't care for sweet taters said they really liked them. "Very good and buttery" was the main comment. So *shrug*. I guess not a failure. The marshmallows were so good. Nice and toasty and melty. Don't have any leftovers. I do have a turkey (domestic) in the freezer that I may thaw and brine for later this week. I have a nice prime rib that has been aging in my fridge for about 4 days. Will make him either today or tomorrow. Got a new popover pan so I'm going to try to make some Yorkies like Kim Shook makes. I've never had one before. Probably will make a green bean tart, deviled eggs, some kind of tater to go with.

I made the harrowing trip to the big city yesterday and hit the grocery store. Everyone in the whole city was at that store, I just know it. A LINE to get to things like milk and lettuce. The chip isle, however was empty which allowed me to find a bag of the Reuben flavor and one of the truffle flavor. They didn't have any biscuit and gravy. So, after not eating a damn thing all day, I got home around 4:30 pm and ripped open the Reuben. Now, remember, I was starving, but I thought they were GOOD. I ate half the bag. Haven't tried the truffle yet.

I keep staring at Cameron. Wondering how she got her name....... Then my mind goes to a darker place. Instead of Pig Face, I think of Bloody Face (I'm a huge American Horror Story fan. Bloody Face was a character in season 2). I can't wait to see pictures of what you make. Will you start with the ears or go straight for the nose? Or perhaps you'll feel cheeky........

Beef steaks--a rarity for us. Done on the grill. Good stuff.

Grab a rotisserie chicken from the nearest grocery store and throw some taters in the IP. Chicken, mashed taters, veg of some kind. BOOM fast dinner Leftover chicken, shred it and make enchiladas or chicken soup (in the IP). You know I live in the boonies, so I can't hop to the store to get a chicken all the time, but when I'm in the big city I grab one and they are always good.

"The Villages, Florida's Friendliest Home Town" ......still stuck in my head....and yes, it is somewhat like "It's a small world after all" lol. I think I've said this before, I ENVY you. Oh to be able to travel and just be where you want to be when you want to be. No times to be anywhere. No making food to take somewhere on Tday. I do think that we're going to do a prime rib just for us maybe on Friday.

That was me Seriously, I won't use any other method. The only thing is it take pre-planning. A day in the freezer and a day to thaw (in the fridge, out of the fridge is probably faster).

The last time I made cabbage rolls my head of cabbage was pretty small. See this post. The leaves are really bigger than you think ( or at leas to me they were ) and they made decent sized rolls.

I didn't do a single fried green 'mater this year. You and I would get along famously, I love them, my husband.....not so much. He'll eat one if I force him. I'd like to find a recipe that has a crunchy batter. Mine are good, but not like the above picture. I've only done a beer batter with some cornstarch thrown in. Oh, and your tempura shrimp. I fried some for the first time a week or so ago. SO good. I could eat those every other day (for now, anyway) and be happy. Sweet shrimp with the batter=YUM. Did you dip them in anything? I see commercials for The Villages all the time so now their "theme" song is stuck in my head lol. I didn't know they offered all of the markets etc. I love seeing all of your pictures. Where will you be spending turkey day?

BK, thanks for all of the pics! You're one busy guy (NINE miles??? You ran NINE miles??? I couldn't do that to save my life lol) All of the food looked so good. Your fresh pasta and the gnocchi. Ohhhhh, I want some. BonVivant, lovely pictures as always. Love all the different kinds of mushrooms. Gizzards (done in the Instant Pot) and fries with broccoli salad.

MSRadell, I'm sorry I'm no help, but hopefully someone around here has used one. I seem to be hogging the IP thread Ronnie bought us some chicken gizzards at the Asian Market. They were like $2 for a nice big lot of them. I soaked them in egg and milk and then dredged them in seasoned flour. I fried them until golden brown and into the IP they went. Before starting the IP. I surely like this gadget that they are on. Super handy. All done after 25 mins. Tender, they were. And, Rotuts, you're very right. This IP is causing me to eat waaaaay more bad stuff than normal lol. I'll be wearing yoga pants from now on.

Oh that looks good and I love the picture of the book you're reading

Thanks, btbyrd. That makes me feel better about my cleaning abilities. I thought I was a failure lol.

Ok, thanks, sorry, silicone. Maybe my cooking is especially smelly lol. It's not a bad smell, just not a neutral smell.

Host's note: this topic is continued from Instant Pot. Multi-function cooker (Part 1). All you IP gurus. I have a question: Do you take the rubber seal out every time and wash it? If so, how? I've washed mine (not every time) and it still holds scents....not bad scents, mind you, but I can't seem to get it scentless. I haven't soaked it in anything but hot, soapy water.

They (the IP people) say not to deep fry in it. I've read online that people do, though. I wouldn't, but I'm a scaredy cat lol. I quick fried chicken in a skillet and then transferred it to the IP and pressure cooked it, though. Super tender and good.

Yes, you are correct I am contemplating keeping it out on the counter because I use it so much. And, that's a serious thing for me to do as I hate "stuff" on my counters.

Not a good picture, too hungry to retake one lol. A ramen of sorts. Pork belly made in the Instant Pot (see the IP thread for more), a little tofu, ramen noodles, bean sprouts, etc. etc. I also made a batch of spring rolls for the freezer so we had one of those on the side.

Woo hoo!!!! Welcome to the IP obsession, Artisan Ronnie brought me a pork belly home the other day so I've been ramping up to make some kind of Asian meal around it/with it. Crappy pictures, excellent, excellent pork belly. I left the skin on and cut half of the belly into 1" pieces (vacuum packed and froze the other half). I boiled a couple cups of water and poured it over the belly and let it take a rest in there for a while while I got the IP out and sautéed some onion, star anise, cloves and garlic. Next I threw in some soy sauce, brown sugar and a squirt of sriracha and let that cook up a bit. In went the drained pork belly, lid on, pushed the meat button and went on to make the rest of dinner. After the natural release happened I opened the lid and MAN was it a great smell. Pork was melt in your mouth good. I didn't take a pic of it in the pot, but here it is nestled in some ramen.

Interesting stuff there, Bluedolphin. I can't wait to hear how they taste. I really like the idea of putting cranberries in there. Very festive for the holidays.

I've only been without tomatoes for a week and am CRAVING them. Anna, that looks SO good.

Boring post, but I thought I'd document it anyway. De-boned some chicken breasts yesterday. Threw the bones, carrots, celery etc. in the Breville and roasted them. Dumped all of in the IP, added water, pushed the soup button and voila! Perfect broth.