Shelby

That might just be the perfect idea! I'd have to sub the skate with crappie.....

It was sold as cauliflower. I snapped a little piece of and it definitely tastes like cauliflower.

I'm going to try to be better about taking pictures each week. I don't think Misfits has messed up any of my orders until now--I ordered 2 bunches of scallions and only got one and ordered 2 shishito peppers and only got one. I notified them and was promptly credited. Oh how I hate doing that.... I don't want to be cancelled like Imperfect did to me lol. This shrimp is really pretty good. Very sweet. These looked really interesting They are SO good. Salty--I simply added them to the salad we had last night. Might be the only time I can ever order them but I'm glad I tried something new

Been wondering where you were Happy New Year to you! @chefmdThat chicken liver is something I would dive head first in to. @Norm MatthewsSo glad you enjoyed the green bean salad Nothing super fancy around here Roasted chicken, potatoes and cheesy broccoli Venison spaghetti red And last night I took a lasagna that I had frozen out of the freezer so that made dinner reallllly easy. Bread and salad to go with

I love seeing all this. Very interesting!

Welcome!

I threw the wing tips of the domestic duck in the IP to make a bit of broth. Pleasantly surprised at how it gelled up too.

I made Chashu a couple days ago. It was supposed to snow yesterday and be really cold so it's been resting in the fridge....no snow, but it was plenty cold so noodle bowls hit the spot last night. From Ronnie's greenhouse

Bought a belly the other day at the Asian Market. Looking back I can see I paid 2.69 a pound back in 2014. Prices are up a bit.....not sure if it's due to pandemic or just up in general. I cut it in half--the meaty tall section on the left is vac packed. With the rest I made Chashu

I'm in your camp, but I also reaaaaaaaalllllly admire the folks like @Steve Irbyand @Duvel who have the patience to do it. I don't have that trait lol. And they look SO dang good. And I loved the stuffed ones.

Didn't plan well for dinner last night so it defaulted to my favorite 😁. I should have paid more attention when I made the venison meatballs that I froze. They are the best I've ever made. Light....full of flavor. I know I added an extra egg and I used a little more bread crumbs than usual...maybe that was the difference.

Can't wait to see your soup! My chicken foot broth turned to jello 😁

Are these fresh eggs

Me too. Ronnie loves a good slice of bread with dinner....he's had to cut back for health reasons, but he still indulges once in a while.

I would like the recipe for sure! However, it wouldn't be done outside, it would be over my gas stove. No rush, I'll figure something out for tonight, but yeah, Ronnie would really like this and we got a bunch of different flavored brats (would that work) for Christmas from Ronnie's brother and his wife.

I wish I had this in front of us right now. It would really hit the spot. Instead I'm pacing the kitchen trying to think of something for dinner.

I just love the IP for making broth! Looks really good!

Sure! I stumbled across it here . I really like it. Edited to say that I've also used toasted pine nuts in place of the almonds.

For football last night--and for our Wing Cookoff ---domestic duck buffalo wings 😀 along with a green bean salad and fries

Due to Ronnie's team (the Chiefs) playing last night I decided that would be the perfect time to make some of the duck wings (I don't have to worry about the playoffs...I'm a Broncos fan sigh). I was trying to think if I've ever made a domestic duck.....Ronnie thinks I have once, but I can't remember. Anyway, yesterday early afternoon I got the wings out and cut them up separating the flats from the drums. I made a bit of broth with the tips. These are by far MUCH meatier than wild duck wings. I asked Ronnie if he would ever want to try making wild ones sometime...he responded "I'll let you know if I'm ever hungry for something similar to rubber bands." So, I took that as a no...... I went to my go-to guy Hank Shaw to see what he had to say about duck wings and found this recipe I subconsciously must have planned this because I certainly didn't think it out consciously lol. I had made a big batch of broth using chicken feet and the above recipe calls for broth so it was meant to be! You submerge the wings in broth and add a couple of bay leaves. Cook for at least 90 minutes at 325F --now this recipe is for wild duck so I checked a bit earlier and found them to be really tender already. Then you remove the wings from the broth and marinate it in your sauce--he uses Frank's Hot Sauce mixed with melted butter. I was digging around in cabinets looking for Frank's when I ran across this I've had it forever but I opened it and it tasted exactly like what I wanted so I mixed it with butter and the wings and rested them in the fridge for several hours. When we were ready to eat I took them out and baked them in the CSO at 375F for about 15-20 mins. OH these were good. I have the same amount of wings left to do something fun with so more duck wings to come!

No I haven't .....I will and I am so glad for the suggestion!

Way before pandemic I wished for something like Misfits\Imperfect to be able to deliver to me.

Ronnie's mom always says the best things can happen from what you think is a mistake at first

The monthly fee is also what stopped me in my tracks. That makes me feel better about Misfits. I honestly can't imagine going back to life before getting veggies etc. delivered to my door and without them, I would be the person in the food desert. No one delivers to me other than them. Unless I want to go high end like Harry and David etc. which don't, of course, do the usual things that I want like lettuce .

Yeah. Sigh.... I know I can't do anything about it, but I haven't had any problems with Fed Ex delivering for a long time.