kayb

A question for those of you who already have your units. Is the convection setting such that this would adequately replace an air fryer? My daughter is jonesing for an air fryer; other daughter has one and uses it a lot. I am loath to get one if I can make a multi-use appliance do what one would do. Reports?

Oh, WOW. I'll see y'all in a few years. Right now I'm neck deep in German Cookery for the American Home. Thanks, @chromedome!

I'd say spicy pepperonata is a thing if you want it to be a thing. Be a trendsetter.

If any of our folk are making these for mail order, let me know. I'll buy.

Mea culpa.

So the seasoning is the salt and pepper, aromatics, and then the Chachere's on the shrimp? OK, I can do that. Thanks!

I would venture it does not. The 10-inch is fairly tight. I don't see another two inches of play.

@patti, it may have been thin, but it looks fabulous. Got a recipe you care to share? @Paul Bacino, is that chili made with neckbones? Puts me in the notion for posole. I have some RG hominy and a big damn Boston Butt I could break down, use part for posole and part for carne adovada.....and probably have enough left for carnitas. Which brings up a point of interest. I don't want all those in one week. Is it feasible to thaw that bad boy (he's 8 pounds or so) out in the fridge, portion him up, bag up two portions (I could vac seal) and re-freeze them? Seems to me that long as I work quickly and pay attention to keeping everything clean, I should be OK. What say y'all?

I am seriously considering pulling the trigger on this one, as I like "dead tree" cookbooks for books I know I'm going to be going back to over and over. It looks like a good one.

But don't you LOVE the pull-out shelves?

We moved in in June of last year, so no, we haven't pruned. I just didn't have myself in a spot to can last fall!

What they said. I MAY be back up near the Lodge outlet in NE Tenn. in a few weeks. If I am, I'll let you know, and I'd be happy to get one and ship to you, if they have it in stock there.

Many congratulations to you, Mrs. M. and the prospective parents! (Grandparenting is wonderful!)

The two-small-handled one is what I was referring to. I angle the handles to the corners. Don't recall if I had to do that or not, but that's the way I use it. FWIW, my 8-inch regular-handle skillet fits, handle and all. Convenient, as it is the cornbread skillet, and I often make cornbread in the CSO.

My apple tree, which was loaded last year, had nary an apple this year. I was sad. I did little with them last year, and was prepared to do so this year.

The 10-inch Lodge does fit. I bought it specifically for CSO use.

I used untreated 2 x 12s for the frame of my bed. Killed grass in the bottom by covering with newspaper and then wetting that down, then covering it with plastic. Left that for a week, pulled up plastic, and put a mix of half topsoil and half compost right on top of the starting-to-rot newspaper. It was cheap enough, and relatively easy. I may have to replace 2 x 12s in 10 years or so. No biggie, so long as I'm still gardening then.

I'll just have the daughter who lives with me and the one who lives nearby, her hubby and her son. Third daughter, SIL and two kids won't be here. I already have my turkey, a 14-pounder. I may try my luck at cutting it in half, if I can manage to make it not look like a Texas Chainsaw Massacre victim (chickens I can do, but I'm less confident on turkeys),roasting half for T'giving, and smoking the other half for Christmas. Traditional sides, just not as much of them. Dressing, sweet potato casserole, cranberry salad, mac and cheese. As Child B and her tribe will not be here, we do not have to have a green thing.

Put me down as a fan of frog legs. Not in my top 10, but I like them. There used to be a restaurant in Central Arkansas that served frog legs almondine. Nice garlicky sauce.

I would venture you could use your bierocks dough and sub pepperoni for the filling. I'd want cheese and a dab of sauce in there, too.

I salt apples, along with tomatoes, watermelon and canteloupe.

('m telling you. Grate it,salt it, drain it, mx it with cracker crumbs and eggs/ Fry as fritter. cajt]t beat 9t;

Honey. I will treat you to breakfast at Bryant's in Memphis, should you ever deign to grace the colonies with your presence. And I will SHOW you biscuits.

I can tomato juice every year, a byproduct of canning tomatoes. I just toss my peeled and diced tomatoes in a colander over a pot or pitcher, transfer the collected juice to a pan, add a splash of lemon juice and some salt and heat only minimally; I don't even boil it. Then it processes in the water bath for 15 minutes. It separates as it cools in the jars, but a good shake handles that. Tastes just like a fresh tomato to me, if that's what you're wanting.

My 3-qt Ultra came in today. I expect it's probably going to become the workhorse Instant Pot 'round here. Can an APO be far behind???