https://www.queencitysausage.com/portfolio-item/gotta-getta-goetta-pizza/
No it was a pheasant. Big one. Came in at like 2.35 lbs. I upped the cooking time from 35 minutes to 42 or so - probably would have nailed it right at 40. Kinda unforgiving as far as that goes.
I got it from Epicurus out in the Valley. They also had guinea hens and capons for order. Might want to do one of those for xmas.
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Wow. Iāve never seen such a plump one.
Mallorcas from New World Sourdough
They are a slightly sweet, soft bread roll with a hint of lemon. Originally from Spain they are now found in various places in the Caribbean and are particularly beloved in Puerto Rico. Make 'em and eat 'em, cuz they donāt hold well for more than a day or 2.
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Love the herbs and flowers! So creative
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Forgot how much fat accumulates in the short rib stew. Cooked in the oven for about 7 hours last night. Remove the 1/4 fat layer and cook for another 3 hours today. Perfect for a cool fall sunny 78 degree day in SoCal.
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I like to braise fatty meats like that the day before and refrigerate so itās easy to pull the fat off the top.
On a warm day you could chill it in a loaf pan or mold, then slice and serve with horseradish cream.
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These are 3 of the Christmas candies that have been made in my family for close to 70 years. I am the last candy maker and this is some of this yearsā production. All are 100% handmade from scratch.
From left to rightā¦chocolate drop candy, almond butter crunch, iced nuts.
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Beautiful!
Wow! I donāt even like candy that much, but those are beautiful.
Would you be open to sharing your family recipe for the iced nuts? Those look delicious.
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The air fryer is pretty awesome and worth it imo for a home cook. Very easy cleanup, and setup.
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The air fryer is very good for specific items. I donāt know why Dave Chang hates on it so much. The items we use it for consistently
Bacon
Frozen shrimp tempura
Reheating pizza surprisingly
French fries
Chicken wings
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Here you go s76wisco, the recipe for Iced Nuts
Itās about as easy as it gets, plus itās quick. Once you master the core recipe the possibilities are endless. You can make a batch in about 10-12 minutes
Iced Nuts
INGREDIENTS
1/2 Cup sugar
2 Tbls. butter
1 Cup blanched almonds
1/2 tsp vanilla
3/4 tsp salt
INSTRUCTIONS
*Place the sugar, butter and nuts in a skillet.
*Cook until the nuts are toasted and sugar and butter have carmelized, stirring almost constantly, especially towards the end of the cooking process. The color should be a deep golden brown
*Remove from the heat and stir in the vanilla
*Turn out onto a piece of ungreased aluminum foil and sprinkle with salt.
*Cool and then break into pieces
NOTESā¦
*I use a 7 1/2" stainless All-Clad omelet pan that Iāve had for ages, Iāve also been making this recipe for 50+ years, I can literally make this in my sleep. I would recommend using a 9" stainless pan to make this recipe. That will give you more surface area for the nuts to toast and the butter and sugar to melt and caramelize, as well as more room in the pan to maneuver.
*Blanched whole almonds are getting harder to find, Trader Joeās used to be the best source, but even they donāt always carry them. Over the years Iāve used a lot of different nuts, and while almonds are really fabuous in this recipe, so are some other nuts. Cashews and Mac nuts are excellent. Trader Joeās sometimes has them raw. If they do, get the raw nuts, if they donāt the recipe will work with roasted and salted nuts, just cut back on the amount of salt you use at the end. If the nuts appear to be toasting too quickly, you can lower the heat or take the pan off the heat to cool the molten sugar down a bit. You can also get raw nuts from some of the online nut farms in CA.
*Pine nuts do not work in this recipe, they burn too quickly. Walnuts and pecans will work, but the results is somewhat boring flavorwise. I think Iāve done pistachios a few times, but I canāt recall if they worked in the recipe or not.
*The color should be a deep golden color.
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Thank you @DiningDiva. Iāll probably make some this week with the kiddo. Iāll let you know how they turn out.
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Good luck. I started making this recipe when I was somewhere between 8 and 10 years old, so it is reasonably kid friendly. At the end the sugar/butter mixture is boiling and molten, I would recommend close supervision of the last steps to prevent burns. My aunt would let my sister and I do everything up to the point where it was almost ready to turn out onto the foil. Then she added the vanilla, stirred that in and turned it out onto the foil for us. We added the salt. I was probably around 12 before I was allowed to do the whole recipe by myself and she watch me like a HAWK to make sure I did it right and wasnāt going to get burned.
Itās pretty easy. Donāt skrimp on the salt at the end. It seems like a lot, but not all of it will stick, and you want that sweet and salt contrast.
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@DiningDiva I think I must have done something wrong. Does the recipe call for 2 tablespoons of butter as in 1/4 of a stick? While I was cooking the initial mixture I thought it didnāt have enough liquid.
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2 tablespoons of butter is correct. You will think the mixture is too dry but once the butter and sugar melt together it will create enough caramel.
I think your issue is too many nuts. The original recipe calls for 1 cup of WHOLE blanced almonds and you used sliced. That is perfectly fine, but you might want to use less than that, maybe around 3/4 cup of sliced almonds? Donāt feel bad, I made the same mistake this year 
Too many almonds, not enough brittleā¦opps. It tasted good, perhaps just a bit too dry.
The color in your second photo is very close to where it should be at that stage. Your overall color is close, perhaps a tad too dark and it looks like some of the almonds went a bit over on the toasting, but for a first attempt I think you did pretty well. How does it taste?
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