Shelby

The heat in those chiles always varies a TON. As you know, we order every year and it's always a crap shoot. The flavor is so good, though. And, I know it's not the fault of the growers. When we would grow peppers (when they actually would grow) some years they were hotter than heck and other years, same type of seeds, not so much.

I have never seen this site 😳. You two may very well owe me a lot of money for making me shop there.

I am also a fan of this. I drool over it every time he posts. WANT.

I'd do your latter idea. More flavor from the mustard would get in there...then add the cream later.

Is there a job opening for me?

That's just beautiful @dcarch.

@pattiI want every single plate you pictured! Jalapeño cheese cornbread and ham and beans last night.

No, just like 3-4 inches of veg oil in a cast iron skillet.

@Dejahyour paella looks excellent. I love how much different seafood you used. Hot wings with spinach and Mac and cheese For Mardi Gras I had to pivot because my muffuletta kit didn't ship due to the weather conditions...sooooooo, muffuletta pasta salad with oysters, fries and fried crawfish tails.

Got HUGE watermelon radishes from Misfits. New to me. Had no idea they were that big. Anyway, I decided to pickle them. Should be ready in a couple more days.

Ditto!

Nah, @Kim Shookteases me because she thinks I can get massive amounts of food in the CSO. I don't. It's the same size as everyone else's

We haven't had lobster in forever. Looks so good. Prime rib method is from Serious Eats. I'll probably never do it any other way. It never fails me. This is for rare (the outside pieces are more done of course). If you go to the link it will have the methods for med. rare etc. *Salt and pepper the roast on all sides. Rest uncovered on pan in fridge for 4 days (I skip this part a lot...especially if my fridge has no room) *Take meat out and let it come to room temp. *Place on rack over pan in oven. Cook at 220F. for approx. 8 mins per lb. until internal temp is 125F. *Remove from oven and let rest for at least 30 mins. (this is a nice step--if I'm unsure about timing, this lets me get everything done and then the next step heats it back up) *Set oven to 500F. Roast for 8-10 mins to brown. ***If my roast is small enough (and it usually is because we cut them into servings for two) I do it in the CSO (the jumbo CSO that is ). I check it after 45 mins and then pretty often after that because the temp can jump up to the 125F quickly. I've made a couple notes on how long it took in the CSO: 3.7 lb. roast took 1 hr. and 15 mins. 4.3 lb. roast took about 2 hours.

What brand? I'm having a major sweet tooth right now and I want every single thing on this page.

Happy Mardi Gras! I'm bummed. My muffuletta was supposed to be here today. UPS tells me a shipping label was created, but it's never shipped. Sigh. I'm going to scrounge around to see what I can find here. I think I have some andouille sausage. I know I have some crawfish tails. Internet has been down for me....dunno if it's because it feels like -30 or what, but it needs to stay up 'cause I have some googling to do!

I'm craving corned beef. We have a venison roast that we could do....but I'm just a lazy ass now...I hope to get over it.

Adding more acid? I'd add more tomatoes.

Ronnie is upstairs. Perfect time for a sneak order.

We eat them, but the wild ones (the ones that we've seen anyway) don't gorge themselves like what happens with domestic so they are not similar at all.

It's always worked great for me. When I freeze it I wrap it in saran and then vac pac. I laid it out of the freezer around 2 or 3 yesterday afternoon and by around 5:30 it was thawed. I scored it and then put it in a screaming hot pan. I'd say the same amount of fat came out as if I did it from fresh. I'm glad I never knew you shouldn't probably freeze foie 🤣

Valentine's Day dinner. I cooked the last hoarded foie gras that I had hidden in the freezer. I need to get more of that. I imagine it never ever goes on sale anywhere. But it's soooooo good. A raspberry jam to go with. Prime rib, salad, baked potato and lemon posset with blackberries for dessert.

Your lasagna is so much more photogenic than mine ever will be! Looks delicious!

Got a bunch of tomatillos in my Imperfect box yesterday specifically for making salsa verde which I've been craving. Ronnie doesn't like it...I think if I added some of my canned tomatoes he would, but then it wouldn't be salsa verde any more..... It freezes well so I'll have a nice batch in the freezer for later. RG beans, guacamole and chicken enchiladas to go with.

That's a very upset green pea there on the left....

Exactly why I'm not going to complain to them. I made a really good salsa verde with the tomatillos ...all is ok. I shouldn't have complained on here. I can always make something with something. I am glad for the ideas though. Thanks everyone