Shelby

I do domestic turkey breasts that are DEBONED for 6 hours at 142.5F. I don't know how much of a difference the bone makes....maybe add another 45 mins?

We've (and remember we are in Kansas where we don't get the stuff that people in bigger cities do) never seen doves sold commercially.

What would I do without you and @KennethT???? Thank you!!!! Once again I need you guys in my phone for when I have these pressing dinner questions 😄

OMG you're right! Brilliant! I didn't want to open the package but I can see now that they are in bundles of 5 which matches the amount of the other packets.

I think it's steam. Or the Ramen is having an empty thought bubble lol.

🤣 I love that you remember that! I got my Ramen a while back. I was dying to use it last night, but I need someone to translate the directions 🤣 The noodles are all in one package, but the others are in separate packages sooooo...I was confused lol. I certainly didn't want to screw up the best most expensive Ramen ever 😬

French dip sandwiches Don't worry, that's Ronnie's plate. Pork belly noodle bowls

The whole chickens that we used to get years ago always had the gizzard, heart and liver inside. Sometimes more than one. But that never happens any more. I guess they sell the parts elsewhere.

I learn something new here every day.

Anyone doing any cookies this year? I didn't do any last year.....wasn't planning on doing any this year but then I read this thread lol.

One more to add that I can't believe didn't strike me sooner. A few years ago @suzilightning, after I said that I can't find Mexican Rice-A-Roni around here sent me several boxes. SUCH a sweet thing to do and so out of the blue. I've saved those for a long time. Last night--and I didn't take pictures ugh-I made the last box to go with venison taco salads. So, now I'm out....and I am sure I can order or find some again, but not the same as the sweet gifts she sent.

Yeah, I'm a pasta hoarder too. That was a shortage around here. Even Ronnie joined in the fun bringing home bags of it when he could find it.

I'd say you should try, but you're almost out of the sardines that you would top them with so I can't advocate for that 😬

I'm way worse about this since pandemic. Yeast. Yeast is available now, but I must have been super traumatized when I couldn't find it before.

Yup, I'll grab a Saltine and run it across the butter in the dish (it's just the two of us ...who cares if I leave cracker crumbs across the stick lol)

I order it from LA 😬 I usually do a big order around this time of year --I give some to my in-laws for Christmas. I love this place--The Best Stop In Scott We can't even get regular boudin here. Our friend from Georgia can just go to to Wal-Mart and find it.

Ronnie used to be exactly the same. But, a while back, he started trying to eat less carbs. I'm so used to doing it that I find myself toasting a slice of my French bread and he's like "no thanks" lol.

I have just a few coveted jars of my canned tomato juice from summer before last. I used one last night to make tomato soup Ham and cheese on pumpernickel with it.

It's store bought cheese tortellini. I made an easy sauce: Heat some diced tomatoes in a skillet for a few minutes. Add a TB. of flour. Stir in. Add about 1/2 c. of cream and a couple handfuls of fresh parm. cheese. I also grated a clove of garlic and added some Tony's Cajun Seasoning.

We put quite a hurt on my above wines when our friend was here so I ordered another batch that got here yesterday. Some the same as before, some new ones.

Shrimp tortellini with crawfish boudin and my canned green beans Last night after grinding up venison burger we needed burgers! Mushroom Swiss to be exact.

Get that sucker open!

I'm not @rotuts but my hardboiled eggs in the IP are always 5 mins on LOW. Natural release (usually takes about 5 mins up to 7) then take eggs out and into cold water/ice bath.

SO true. One of the best purchases we've ever made. It came from a restaurant supply store. I bet we've had it for at least 20 years and it's still going strong.

I do like to mix the pork and venison a bit better than the beef. The beef is a bit greasier to me.