'Tis Hunting Time—A smallish blog

[Shelby]

18 minutes ago, SLB said:

Shelby, you have outdone yourself.  Also?  I now want gizzards, So.Very.Badly. [Aside -- over a decade ago, I was dating a man who lived far away, in a relationship that involved a lot of travel.  He liked livers and gizzards, and I was collecting them over months, chicken by chicken, cleaned and frozen in milk.  At about the time I had a reasonable volume, he dumped me.]

 

But where was I?

 

Um.  You know how Ronnie gets to have a Friend in teh blind?  I think you need a Friend in the kitchen.  My guess is, there may be a lot of e-Gullet friend/applicants for the position, but I definitely think it should be me.  As I said several hunts ago, I am willing to mop, and I would pour the wine.  More important, as Designated Friend, I would have your coffee ready this morning.  It would be Irish-style! So then you could go right back to bed.  

🤣 OMG what a jerk!  More for you at least.......

 

I DO need a friend in the kitchen.  However, I will confess that I might get a tad grumpy at times.

 

I recommend making some gizzards soon.  I should do them for just us more often.  It's way more manageable when I'm not trying to make tons of them.

[KennethT]

3 hours ago, Shelby said:

I should have asked here sooner--would have saved me a panic attack lol.  Super steam would really do the same thing as the IP?  Would I use the same amount of time?

Should work exactly the same.  A PC works because the higher pressure enables the boiling point of water to be higher than at sea level.  So my pressure cooker has 2 positions - the first is 1.5 Atmosphere (0.5 atmospheres higher than normal), which equates to a boiling point of about 230F; the second is 2 Atmosphere (1 atmosphere higher than normal) which equates to a boiling point of 248F.  So, when suspended on a rack above the water line, you'd be immersed in 248F steam....

 

So, setting the steam boy to supersteam at 250F should do the same thing and take the same amount of time.

[Shelby]

17 minutes ago, KennethT said:

Should work exactly the same.  A PC works because the higher pressure enables the boiling point of water to be higher than at sea level.  So my pressure cooker has 2 positions - the first is 1.5 Atmosphere (0.5 atmospheres higher than normal), which equates to a boiling point of about 230F; the second is 2 Atmosphere (1 atmosphere higher than normal) which equates to a boiling point of 248F.  So, when suspended on a rack above the water line, you'd be immersed in 248F steam....

 

So, setting the steam boy to supersteam at 250F should do the same thing and take the same amount of time.

You, sir, are a very smart person!  Thanks so much for explaining.  What would I do without all of the smart people around here???

[rotuts]

@Shelby

 

very fine everything here.

 

BTW :  peeling a potato :

 

tastier w the peel ?  even  mashed ?

Edited 12 hours ago by Smithy
Corrected call-out at rotuts' request (log)

[billyhill]

As always, thank you! I enjoy this thread every year.

[ElsieD]

@KennethT  let me see if I understand you correctly.  I'm planning on making some arancini and cooking the rice in the IP.  The recipe i have calls for 1 cup Arborio rice and 1 1/2 cups water to be cooked at high Pressure for 3 minutes and NPR  for 10 minutes.  Are you saying that if I put it in my CSO which has been preheated to 250F on the super steam setting, would also take 3 minutes?  I would then turn the oven off and leavs the rice in there for 10 minutes?  If so, i might never cook arborio rice any other way again.

[blue_dolphin]

6 minutes ago, ElsieD said:

@KennethT  let me see if I understand you correctly.  I'm planning on making some arancini and cooking the rice in the IP.  The recipe i have calls for 1 cup Arborio rice and 1 1/2 cups water to be cooked at high Pressure for 3 minutes and NPR  for 10 minutes.  Are you saying that if I put it in my CSO which has been preheated to 250F on the super steam setting, would also take 3 minutes?  I would then turn the oven off and leavs the rice in there for 10 minutes?  If so, i might never cook arborio rice any other way again.

You didn’t ask me, but if you scroll down on this page, you’ll find a table with steam oven cooking times for different types of rice.  

[Dr. Teeth]

Looking at what the guys passed on, I suspect another tough old buck is headed to your freezer.

 

Thought you were promised a doe this year?

 

I remain incredibly jealous.   Thanks for letting us tag along in the field and the kitchen.

[Shelby]

49 minutes ago, Dr. Teeth said:

Looking at what the guys passed on, I suspect another tough old buck is headed to your freezer.

 

Thought you were promised a doe this year?

 

I remain incredibly jealous.   Thanks for letting us tag along in the field and the kitchen.

I've suspected that, too, but.....they've passed on everything so far.  I'm proud of them.  Maybe they are finally maturing 🤣.  Our hunter friend leaves today (supposedly....his flight has already been delayed for some unknown reason) so I don't think anything will be gotten.  We have another week of deer season plus there is a doe only season in January.  We might just wait until then.  It's actually kind of a relief not to have to clean a deer and package it etc. tomorrow.  Thank you for keeping me company!!

 

Lucky for me, Ronnie stopped on his way to pick up our friend and picked up some on sale choice steaks.  Last night was a much easier evening for Shelby lol.  

 

 

But backing up, the usual Lipton's onion soup mix dip to eat while watching football yesterday afternoon.

 

 

Then the guys went out (taking a portable tv with them for football watching).  I threw another board together--this time using the Georgia shaped one in honor of the Bulldogs. 

 

 

The steaks went swimming in the SV bath.  Meantime I baked some potatoes, roasted some asparagus, made some hollandaise sauce for said asparagus and deviled some goose and duck hearts and a few livers.

 

 

As per usual I got a cast iron screaming hot to sear the steaks and dinner was done! 

 

 

Also, earlier, I pulled the last batch of apple pie filling I made from our apples and made a galette.  A little whipped cream and caramel to go on top.

 

 

 

So.....I have pork chops in mind for Ronnie and I for dinner tonight....I might thaw out another two just in case our friends flight gets cancelled or something......that's never happened before.

 

Anyway, the guys are out putzing around in the garage.  Football starts in a couple hours so that should keep them occupied for a while lol.  

 

Thanks for hanging out with me--as always,  I enjoy you guys a lot  

 

 

[Shelby]

19 hours ago, rotuts said:

@Shelby

 

very fine everything here.

 

BTW :  peeling a potato :

 

tastier w the peel ?  even  mashed ?

I don't mind leaving the peels on for scalloped potatoes.....buuuuuut....I like mashed potatoes better peeled.  I'd eat them, though.  My mom loves leaving the skins on.

[rotuts]

@Shelby

 

thank you for taking us along.

[Smithy]

Yes, thanks for taking us along. Those steaks look wonderful! I'm surprised they were labeled as "choice" given the marbling.

 

And I understand your relief at not having to process a deer! Even if you love the meat! 😄

 

By the way -- have you ever paid to have a deer processed? My deer hunting buddies used to do that, with a processor they've trusted. I don't remember how much we paid, but split 3 ways it wan't bad. The last time I got a deer (with my car, alas) I processed it myself. It is a LOT of work.

[Shelby]

56 minutes ago, Smithy said:

Yes, thanks for taking us along. Those steaks look wonderful! I'm surprised they were labeled as "choice" given the marbling.

 

And I understand your relief at not having to process a deer! Even if you love the meat! 😄

 

By the way -- have you ever paid to have a deer processed? My deer hunting buddies used to do that, with a processor they've trusted. I don't remember how much we paid, but split 3 ways it wan't bad. The last time I got a deer (with my car, alas) I processed it myself. It is a LOT of work.

Thanks for reading  

 

No....we've never paid.  I know there are places around here that we could take it.  I am picky lol.  I prefer to do it myself.  Maybe picky is too light of a word.  Maybe control freak is closer? 🤣

[KennethT]

4 hours ago, ElsieD said:

@KennethT  let me see if I understand you correctly.  I'm planning on making some arancini and cooking the rice in the IP.  The recipe i have calls for 1 cup Arborio rice and 1 1/2 cups water to be cooked at high Pressure for 3 minutes and NPR  for 10 minutes.  Are you saying that if I put it in my CSO which has been preheated to 250F on the super steam setting, would also take 3 minutes?  I would then turn the oven off and leavs the rice in there for 10 minutes?  If so, i might never cook arborio rice any other way again.

I don't think so because when you make rice, there's a lot of water surrounding the rice and the rice is brought to a boil directly from the heating element. So, under pressure, the water surrounding the rice is at 248F at high pressure (assuming the IP works like my PC).  This is different from the idea of putting a bowl of water/rice into the 250F steamy oven because the oven doesn't heat the water by conduction - so I think cooking rice in a PC would be different.

 

When @Shelby makes teh gizzards, they're basically steamed in teh PC on a rack above the liquid, so in that case, it would be the same as in a 250F steam filled oven.

 

Edited 7 hours ago by KennethT (log)

[ElsieD]

Thank you, @Shelby.  I love your blogs and appreciate the time and effort you put into it.

Edited 37 minutes ago by ElsieD
Fixed a typo (log)