YvetteMT

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!

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.