Shelby

Bags with texture like that will not work in my VacMaster 215. Not sure if that is the case for different brands of chamber vacs, though.

Ugh. Such hard work making it. I feel your pain. P.S. "Shoot" wasn't the "S" word that I really said in my mind.

Oh shoot! I HATE it when stuff like this happens.

The last of the cave man steaks with potato stuffed mushrooms Fresh salsa and chicken enchiladas

Andie, you are so amazing I would give anything to give you one!

We planted ONE watermelon. It is a beast. Lots more to come.

Well, like 20 years ago it was usually around the middle of October. Lately it seems to be after Halloween--into November.

How much meat do you think you'll be grinding? If it's a minimal amount, then I think you'd be ok with the KitchenAid attachment. We grind up quite a bit of venison every year, so we have a Tor Rey model # m-12 and it's 3/4 HP. We also have a smaller LEM grinder if you're looking for more get-up-and-go than the KitchenAid but not as much as a commercial type. This thread from June of this year might be helpful for you, too

Time has really gotten away from me this year. I would have forgotten if not for you!

Thanks for the reminder! I want to get some

Sous vide then fried chicken with stewed okra and tomatoes, @Jaymes squash (can't get enough of that stuff it seems) and taters and gravy

@blue_dolphin Your guests were some lucky people! I need to make that watermelon pork soon--while I have some watermelons. Potato salad (Ronnie thought my last one was too dry, so I showed him lol) The usual veggies Hot wings, fried okra and @Jaymes squash Salmon with alfredo and spinach and beans Yesterday was the first day of dove season. Not many around, but enough for dinner. Chum had a ball. Tomato pie from Deep Run Roots This stuff is so rich and so good. Salad

Nina!!!!! I've missed you so much! I hope that you are ok? PLEASE post again. Your eggnog is epic around here

No shape or form of GBP's for him. When I show I pic of a pizza I've made, I be sure and explain that the green things are jalapeños lest he run screaming from his computer 🤣 @liuzhou detests corn @rotuts detests GBP's @Ann_T detests salad I keep a running list in my mind in case we all get together for a meal lol.

Green bell peppers are not his thing lol.

Fattoush salad with some sous vide chicken breast added Homemade tomato soup Jarlsburg cheese toasties on the side

Just salt

I agree with the above that they are the calf muscles. Venison looks just like yours. In venison there are very tough tendons running lengthwise through the meat that I remove (I use this cut for making burger out of due to toughness). Maybe in veal they aren't tough though?

I wonder if my second batch of sweet corn will make before a freeze? First time doing a double for me. This is Silver Queen. And Chum.

You can always tell when I've been canning green beans--always a few left that won't fit in a jar lol. Venison steaks on the grill....mine was a tad overdone for my taste, but I didn't complain 'cause I didn't have to cook

Oh man, this is us to a TEEEEEEEEEE. Early in the morning, I'm rearing to go. Then, after gardening, canning, laundry, cleaning etc. I'm like...."EH". The beginning of the day I'm making a 5 course meal......the end I'm making protein, salad and a napkin.

I see...that seems like kind of a bummer.

So the beef is cooked along with an egg on top or the egg is added after? I haven't read the menu...that might answer my question.

There are some weeds--but you're also seeing a lot of straw that we put down to deter weeds lol.

Well, it depends on how I want the meat to be and what meat I'm cooking. If I'm wanting crispy skin on chicken , the CSO is the way to go. If I want super tender chicken breast, then sous vide is what I use. Not that the CSO doesn't make tender meat.... Prime rib I'd choose to do in the CSO, a tough cut of steak, I'd sous vide. My big oven is still a vegetarian lol. I find that the CSO does great for any meat I want to cook and that way I don't have to clean the big oven.