YvetteMT

The formage fort sounds fabulous but the idea of *leftover* cheese is mind boggling!

Salad for dinner- romaine, radish, onion, green olives, hb egg, red pepper, deli ham and blue cheese dressing.

I admit to not being a scraper of commercial condiments. Jars of homemade things like jam, get scraped. Toothpaste tube gets a doo-hickey put on it that magically squishes the last vestiges out. When lotion gets difficult to get out, its tossed. Shower gel gets water added and then thrown in a bath. Protein is where I get a bit rabid about "every. last. bit." Meat is not thrown away. period. end of discussion. If it was cooked poorly, figure out a way to eat it. (my first pheasant was so dry that I choked it down with ranch dressing. 20 years later, I can cook pheasant just fine). I grew up on a small farm (butchered poultry quite young), hunted at an early age and knew that some animal died to feed me whether I personally took that life or not. I still wont waste meat, nothing to do with $ at this stage.

An in progress shot but, it'll be dinner tonight with a dollop of sour cream, biscuits if i get a wild hair.... Not quite white chili- northern beans (that I canned), leftover elk roast, onion, garlic, fire roasted chilis from 505.

Oh thats dangerous. "I do not need the Staub 7qt or 6.25 wide oval in french blue. I do not need the Staub 7qt or 6.25 wide oval in french blue"................

Charcuterie for dinner- blueberry goat cheese, Jarelsburg, horseradish chive and tomato basil for cheeses. Spicy baby dills, jalapeño garlic green olives, dill sauerkraut. Walla walla onion mustard. Smoked salmon, dried thuringer, dry salami, pepper salami, Calabrese, and prosciutto. Simple Mills almond flour crackers not pictured

@Norm Matthews you nailed that turkey. I was firmly in the "i dont like turkey" camp until I spatchcocked one and cooked on the Traeger (pellet smoker).

@gfweb and @lemniscate I appreciate the veg tips! I followed a Serious Eats recipe and it was 184F for an hour. I'll give 190 a shot.

The elk was great. The carrots.... I followed Serious Eats, 183F for an hour. Little butter and some honey (they called for sugar). The carrots came out crunchy (with the exception of TWO that were perfectly tender). And when left on the plate for 5 minutes got that weird, chalky, dry carrot look. They'd have been better streaming in the micro, most certainly not my best veg and while not the worst, they were close. (Worst goes to asparagus that i forgot on the grill and literally reduced to ash. My bff and I still laugh about it, 20 years later)

SV elk roast, mushrooms, onion gravy and SV carrots that were horrible.

Elk turned out well. 140 for 8, seared hard. Partner said the seasoning was far better. (I tossed his in the skillet after cutting, he's not a fan of red) The carrots however-184 for an hour- nearly the worst carrots I've ever made. They were still crunchy with the exception of 2 measly carrots. I dunno what the malfunction was but they were horrible.

Attempt 2 at an elk roast. Previously partner said it needed more seasoning so..... onion and A1 sauce this time. 140F for 8 hours. Will be served with SV carrots (why not. Be my first attempt at veg), onion gravey and mushrooms.

2 week long work trip means comfort food when I get home. Temperatures below 60 mean something is being roasted. Roast duck with carrots and onion. (Domestic duck, muscovy, and raised by my parents). Easily one of my favorite meals.

Freezing doesn't kill T.nativa or T-6, the Trich found in Canada/ Northern US. (These bears were from Alberta Canada). Freezing should render the Trich unable to attach to a human host. Should. I've knocked my temp down to 150 and am fine letting that go for half the day if need be. Unconcerned about drying out with contraction- these packages would ultimately be cooked in something else and not served as is. Soup, pasta sauce etc. Thanks @Okanagancook that's my next stop!!(and bookmark!)

Saturday night dinner- SV elk steak (medium rare) and mushrooms. Freezer mishap means similar will be had the next 2 nights at minimum