kayb

I don't know, but I hope someone does. I'd like to try that!

Ooohhh...how about wrapping a slice of fried bacon around it? And then drizzling the whole thing with maple syrup? I'd be a regular customer! I used to frequent a breakfast place who did French toast that way, cut into strips and then put those on skewers, wrapped bacon around them, and a final flash fry to crisp up the bacon. You could fry the bacon and wrap the waffle stick before it cooled , and then it would hold its shape.

@liuzhou, how do you reheat your Scotch eggs, or do you eat them cold? I haven't made them since I got my CSO but it strikes me that might be a good vehicle. Most go to the Asian market and get quail eggs. Love them in Scotch eggs. Just the right size.

I love my Instant Pot. I make all kinds of soups and stews, most of which freeze well, and it's the best thing going for cooking dried beans. I do some roasts, etc., that I would normally braise in the oven for hours and hours -- pulled pork for carnitas, pot roast, and so on. All that freezes well. You can adapt most any recipe to the Instant Pot, as long as it has enough liquid. If you don't want that much liquid in your dish, you can put water in the bottom of your pot, put in a trivet, and put your dish in a separate vessel to go in the pot (PIP, or Pot-in-Pot, cooking). I have a set of two stacking dishes that are about the equivalent of 6 1/2 inch cake pans that I use a lot for curries; meat and sauce in one, rice in the other. It's marvelous. Think I paid $20 for the pan set, and it's been worth it. Also, be careful with using thicker liquids. It's usually best to cook in a thin liquid and then thicken later, maybe on the saute function. Thicker liquids will often burn and stick, on the pressure cook function. Lots of good recipes out there on the web, and some good cookbooks as well.

@TdeV --- Sure wish I'd been on the guest list for that dinner. @gfweb -- my Irish ancestors agree wholeheartedy that a potato is a vegetable. I'm due for potato salad -- my go-to comfort food. Dinner tonight -- no photo -- is brown rice, with butter and brown sugar. Because I was in a mood. I will have to have a protein shake before bed to get in the day's requirement of protein.

I have not done venison saddle. But my rule of thumb is to do venison 1.5 times as long as I do a comparable cut of beef.

I think I'll call it "clean out the crisper drawer salsa." Yellow tomatoes, red tomatoes ( @Shelby, I peeled the damn tomatoes), serrano, Anaheim and red bell peppers, onion, mango, kernels from four ears of corn, cilantro. It'll ferment for 2-3 days and then I'll likely can it to go in Christmas baskets. Peppers were hotter than I thought. Hands are burning!

I did the same, and read it through last night. Oh...my....God. I can't wait to try some of those recipes. Marvelous sounding stuff.

I do the same. I've used the CSO on 100 degrees and steam function, too, but I prefer the microwave.

Living in a chicken-egg producing state, I can answer some of your questions. A lot of older chickens do, in fact, go to soup making plants, while others go to processors that cook, grind and reform the chicken into nuggets and cutlets. Most pet food plants work off the trimmings from other processing plants (lots of skin, fat and bone meal in there, not a lot of meat). Laying hens are generally retired at something less than 18 months old from commercial operations. Barnyard chickens can last longer, but in any event not much more than two years.

I regret, for all y'all's sakes, that Yarnell's ice cream is available only regionally. It's the best.

I've cooked and reheated successfully in an oven.

What is it that looks like an apple in a cage?

Thanks! @Thanks for the Crepes, I'm currently under a doctor's orders to eat 80 grams of protein a day. I'm not a vegetarian, but not a huge meat eater either. I couldn't do it without protein powder shakes. They're decent with just cold water, the powder mixes well in coffee, and they're great sprinkled on oatmeal or stirred into a fruit smoothie. Apparently one can use them to add into muffins, etc., as well. Haven't tried that yet. I eat a lot of eggs, and peanut butter, too. Tonight's dinner: Pimiento cheese sandwich with bacon and tomato, and a bowl of chili.

you and I are obviously siblings separated at birth. I loathe Starbucks' coffee.

@gfweb -- may I have details on that hot sprout slaw? Contemplating a different way to fix sprouts for T'giving, as it is the one green thing all the grands will eat.

I've used Kroger click list a few times, not a lot as I live near the store and find it easier to just drop in and grab what I need for that night. Have to say they've been good about subs, and the one time they had an issue with my order (they lost it entirely, and it wasn't ready when I came to get it), they gave me $20 off a $60 order. Can't complain at that.

That's a thing of beauty.

Reporting in on duck breast sandwich: First, it came with a camo can koozie, something I hadn't anticipated. It's on what appears to be a brioche bun. The bun encases a 3/4 inch thick slab of duck breast, seared well. No sign of pink inside. The advertised "cherry sauce" tasted like barbecue sauce to me. Topped with french fried strips of onion. It was fairly tender, but dry. I did not get a significant taste of duck. It was edible, but I won't hurry back for another one, not at $6.99 for a sandwich or $8.99 for a combo meal. I'll stick to the cheeseburger and fries at my local burger joint.

Wise woman. Two to eat, two to cook with.

Sigh. I thought I was happy with my Lodge carbon steel pans, until I saw those.

I'm thinking it's a spoon. Maybe. Or maybe it's a spork, and you're going to have a Col. Sanders sort of winter.

Be advised: It can be addicting.

@blue_dolphin -- were there spoons, or forks in those persimmon seeds?

Now, if you would add a healthy sized schmear of pimiento cheese spread with that, you would truly have the food of the gods.