YvetteMT

I'd heard the same for 30+years and and then was told that folks ate them! Protein doesn't go to waste in my world so I figured if it was inedible it'd be dog food. It's quite pleasant.

@Dejah your Scotch Broth veg soup is screaming my name on this cold windy day. Looks a perfect warming bowl!

@gfwebYes. They are hunted here (and other states) and many consider them to be the best game meat. Meat is very inoffensive when raw (some game has an unpleasant raw stink), very similar to pork in texture (raw or cooked). I have prepared it in chile verde and stirfry, it plays very nicely and doesn't need strong flavors to mask gamey-ness. This was a young male, 3-ish years old, 120ish pounds.

Baked pasta dish- Rummo gf pasta, bear sausage, mushrooms, onions, Rao sauce, mozzarella

Stir-fry with peppers, onions, garlic, ginger, mountain lion. Couple heaping tablespoons of chili crisp added proper heat.

First cooking post work trip- thighs, peppers, onions and mushrooms all done on a sheet pan and yellow rice.

I'm 48 and recall them being free as a teenager in the grain belt (Midwest United States).

Not quite the dogs dinner but a far cry from my salad lunches at home. Happen to be traveling and am relatively remote. So, grocery store chef salad with hotel cottage cheese from breakfast added for more protein. Will have some yogurt, string cheese, and pickles before the end of the work day.

Certified GF oats (Quaker brand is what I use, you can grind them if you want to avoid seeing the oats themselves in the meatballs). I cant imagine a GF bread that would make a nice panade, the bread just doesnt behave like real bread.

(Feeling like Sandra Lee posting this barely homemade dinner) Rummo gf pasta, garlicky greens from Tattooed Chef, leftover breast from a purchased rotisserie chicken, sautéed mushrooms. Not pictured pecorino (which wasn't a compliment, too strong). Next time, cream instead of pasta water.

I dunno the last time I had Entemenns, let alone a twinkie. At least 20 years for either. Lunch today- salad with romaine, ski ham, onion, green olives, red pepper, hb eggs. Ranch.

Eggs over medium, hashbrowns, bacon and iced coffee

I would pay good money for those potatoes!

"The potatoes with it were cold" things like that drive me nuts. I've enjoyed your trip, thank you for sharing with us!

Fried halibut and shrimp. No vegetables were harmed tonight!

This was my first shot at fish (spurred by the Arguments Against SV thread). I have no idea if increased time would help with a lower temp, hopefully I remember to try when I get the next package (of bigger fish) out to thaw.

There was a chart on SE for halibut- 120 = just starting to flake, tender, near - raw layers 130= very moist, tender and flaky 140= moist, flaky and firm, just at the cusp of tough. I split the difference on the last 2 temps. Partner doesnt want to question if the fish is cooked (and I dont want to HEAR the question!), and for him its textural. He was quite happy (after being quite skeptical) and it wasnt off-putting to me, I do prefer a more tender flake tho. The connective tissue/muscle fibers can be tougher on the bigger halibut and may need a higher temp to get them softer. (I'll deep fry the rest tonight. Halibut isnt my favorite but Im a big fan of it fried)

Next time I'll try 130F on the fish. Turned out fine, not as moist as I prefer. Partner was skeptical ("I like the usual way") but really liked it. Fwiw,2inch thick pieces of fillets. Inside-

Halibut (cooked sv), peas, pasta and lemon ricotta sauce. (There is nothing pretty about sv fish that's not seared)

Halibut(was 100lbs easy when it came out of the water), 135F, 90 minutes. Just started- butter and lemon pepper in the bag too

Oh that Key Lime Tart!!! Thank you for the beach shots, I am a sucker for angry water. Is it the resort that closes the beach when its rough?

@gulfporter holy cow that looks fantastic. Id have said "one of everything!" and had the meat sweats for days.

I've only been using sv for about 2 or 3 years and 95%of the time it's with wild game. I absolutely prefer it with venison roasts over braising traditionally. Same with venison steaks- i get a nicer steak from an older elk if I sv opposed to grilling or in a skillet only. Halibut was mentioned up thread and since that's on the menu this week, I'll be giving it a shot sv. I can cook fish quite well but having guests and "ready in 5 minutes" doesn't mean "get your butt to the table"to everyone, being able to hang out in the bath without loss of quality is a selling point!

A bf casserole that will serve well thru the week. Partner had a SaR call this morning so he ate oatmeal with blueberries before I was even up. Hashbrowns, onion, green chilies, eggs,smoked cheddar and bear bf sausage.

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