Shelby

Yeah, @Ann_Tthat meal, as always, is drool-worthy. I'm hoping we have one last prime rib piece in the freezer that we can have soon. @Kim ShookI've been meaning to make lasagna, but it just seemed too daunting so lasagna soup happened lol. And your chicken and dressing looks amazing. Now I need some Stove Top Stuffing. Canadian bacon, mushroom and jalapeño pizza @Ann_T's lemon pepper wings with pasta and spinach Lemon posset and blackberries for dessert Venison meatloaf, our canned green beans, mashed potatoes and mushroom gravy

I love these!

Resistance is futile.

CSO on Amazon for $269...only 3 left in stock at of 12:21 pm Central time. CUISINART CSO-300N1C Combo Steam Plus Convection Oven (eG-friendly Amazon.com link)

I'm tellin' ya....get a back up.

yeah details please.

NOOOOOOOOOOOOOOOOOOOOOOOOOO

Apparently you need to make more than one arm 😬

Woooo HOOOOO!!! Go KU and Go Elsie!! I miss playing in pools like that. I loosely went off of this recipe 1/2 tsp sesame oil , toasted ▢ 2 tbsp lemon juice ▢ 2 tbsp Chinese cooking wine (Shaoxing wine, sub Mirin, dry sherry) ▢ 2 tbsp soy sauce , light or all purpose ▢ 2 tbsp brown sugar or honey ▢ 1 1/2 tbsp hoisin sauce ▢ 1 1/2 tbsp oyster sauce ▢ 1/4 cup ketchup or Aussie tomato sauce ▢ 1 tbsp chilli garlic sauce or sambal oelek (adjust spiciness to taste) ▢ 4 cloves garlic , minced ▢ 1 tbsp ginger , finely grated ▢ 1/2 tsp five spice powder

Thawed out the rest of the domestic duck wings yesterday. Sounded good to eat while watching basketball. I looked at quite a few recipes online. Most all of them said to simmer the wings for a good couple of hours in a broth. I didn't want to mess with that, so I pressure cooked them for 10 mins. BTW, these had been brined in salt water. Then I made a sauce with soy, hoisin, oyster sauce, fish sauce, honey and ketchup (don't judge the ketchup...it was good in there lol) oh and a dollop of really spicy pepper sauce that my BIL gave us. I put the wings in the sauce and broiled until they looked nice and done. These were good. Next time I'd do them for maybe 15 mins in the pressure cooker. But maybe not...they were certainly edible and good to gnaw on.

Chicken piccata Brats and broccoli salad Last night was Asian (domestic) duck wings with egg rolls and drunken noodles

I didn't get an email regarding the shipping costs. I've been paying $5.50. And, like @dtremitsaid, I won't mind paying a bit more if and when they do raise my price. I've recently been to Dillion's and Wal-mart. At both places their produce was not in good shape. I get way better stuff by using Misfits. Granted, at times I can't get some items that I want because they aren't available, but I can live with that.

Happy Anniversary @Kim Shook! Great looking CFS @gfweb I need to make that for Ronnie soon. It's been a while. Using up the corned beef The usual sandwiches And then shakshuka with hash Big fat sandwiches And last nights lasagna soup and salad

Happy 40th!!!!

I've been meaning to sit down and respond to this. I LOVE this story about your Dad. Ronnie built our stove, too. I think it's awesome that your Dad heated your whole house this way. Very smart man

One more question...what's the ingredient underneath the TBS of butter? I know once you tell me it will be a "DUH" moment for me.

Annnnnd I just read Smithy's post. So...I'm the weirdo lol.

I do the same....take an inch out of the can. Saves washing a TBS or whatever 😁

Yes. Ronnie says the gasses and moisture are removed making it denser thus it creates more heat.

I'd love @Tropicalsenior's recipe too. I make mine in the Instant Pot

Ditto this. I love Frank's and would like to make my own.

Mine is similar to Kay's. Venison burger...at times I used some venison burger mixed with ground pork. Panade =same as Kay's 2 eggs Lawry's salt, lots of black pepper, package of Lipton's Onion Soup mix (it's a dry soup mix, garlic powder, healthy dose of Worcestershire, couple squirts of ketchup Mix with my hands Squish into a bread pan that's been sprayed with Pam Top with a mixture of ketchup, mustard and brown sugar Bake at 350F for about 30 mins then broil until the top gets a little more done. At times I'll separate the meat in half and put a layer of shredded cheddar in.

They must be pretty sturdy--this is the fourth time he's used them for this.

Yes. Ronnie must be bored. Hunting season is over....fishing not good yet....too early to garden. Thus. Charcoal. But, truly it's really cool and it saves money. We have a ton of wood, both cut and trees that he's able to cut from around the property. First step is to make a cooker or kiln. He used old paint cans. Burn out all of the inside residue Then drill a 1/2" hole in the bottom of the can Cut your wood to fit and fill your kiln. He used hackberry, oak and apple. Place the lid on tightly and turn your kiln over so the hole is at the top. You can do this on your outside grill, but yesterday was cold and snowy so he used the barrel stove in the garage. Get your fire going in the stove or grill and carefully place your kiln(s) (cans in our case lol) in with the hole facing up. Build the fire up and then sit back and relax In about 20 mins or so (this varies widely depending on what you're cooking in etc.) you'll see a flame shoot out of the hole. This is good. This is removing all of the moisture and wood gas which makes the charcoal. The charcoal is done when the flame shooting from the top disappears. You can leave the kiln (s) or cans in for as long as you want to cool down. All finished! Using the apple, oak etc. gives a good flavor to what ever you're grilling or smoking. My step-dad named it RonCoal 😁