Shelby

@Darienne Good grief, I think I've lost brain cells. I forgot until just now. I was talking to Ronnie, asking him about his brother's grinder and he reminded me that his mom bought him one too. We've used it a few times when we don't want to drag out our huge grinder that we use for venison. Anyway, I asked if he thought it would be good for grinding turkey and chicken. He said it would be more than enough. It's this model. I took a quick picture of ours:

@Darienne My brother-in-law has a LEM grinder --I'm not sure which one (it's not a hand grinder), I'm sure it's not one of the really expensive ones. Anyway, he uses his often and has said good things about it.

Spied a good deal at the store--whole beef tenderloin. Should have gone back and gotten another one. The meat was so tender and good. Done on the grill outside with a salad and tater @Ann_T's honey garlic chicken (I added a whole bunch of heat to it this time--bout blew my socks off) and eggrolls Pizza last night. Canadian bacon and pepperoni

Oh that is awful! I'm so sorry you lost all of that. You sure gave it a good college try by taking the fridge apart.

Kinda behind on posting --life keeps getting in the way. Hopefully it stops doing that now Ribs and salads for Memorial day Spaghetti and venison meatballs--asparagus salad hit the plate after the picture was taken I guess lol Fried shrimp and frog legs Garden asparagus Hot Italian sausage, pepperoni, mushroom and spinach calzones with salad last night

Salmon, egg and sriracha onigirazu

I've been meaning to tell you ever since I saw your post that every time we went to Chi Chi's this is what I ordered too!!! Came sizzling on that very hot plate along with rice and refried beans. Heavenly. I'm sure that yours were even more delicious using the real stuff

Oh they are so good. SO much better than I can get at the store. I'm very lucky that she gives me some of hers. That's why I try to keep her in fresh caught fish and ducks and geese.

Pizza night again With dark chocolate pudding and more of those wonderful strawberries @rotutsall the green on the pizza is jalapeños so no worries

Salmon with capers, garden asparagus and pasta Thai pork lettuce wraps and sweet and sour tofu Strawberries from my wonderful egg person's patch for dessert

Beautiful @liamsaunt !

Hot wings last night

Venison tostadas Garden asparagus and roasted chicken quarters Venison chili

Pizza last night

Been hoarding a round of Harbison cheese for a while. Figured it would make a good snack during Preakness Day I left it out over night last night. It's so good and runny!

Well that's good! I have all of this empty garden that screams at me if I don't fill it up. Trust me, I'll be envying you when I'm out with a back ache weeding. I hate weeding.

Planted about 40 tomatoes yesterday along with green beans, collard greens, mustard greens, okra, corn, watermelon, cantaloupe and squash. To do next week: peppers, basil, dill, eggplant and a few more tomatoes. Now we will see if anything grows.

I know I seared that first time because I was trying to be all fancy lol, but usually I'm too lazy.

I do 2 1/2 hours at 135F and we really like it. Moist and tender. This picture is from my very first tenderloin which I did at 140F. Liked this a lot, too, but found that 135F was optimum for us.

Everyone likes a happy ending right? 🤣 Jalapeño cheese sausages done on the grill last night

@gfron1 STUNNING food. I'm sure everyone was swooning! Thank you, Kerry, for the pictures and descriptions.

That looks so good, I'll take it at 44

Had to look up Cusk. I think we would really like it! Sweet and sour tofu and chicken over rice last night

Over on the sous vide thread I've been experimenting with SV'ing chicken and pheasant and then frying and have had good success. So, I decided to try pressure cooking chicken gizzards and then frying. Not so much success. Here are the gizzards after pressure cooking--so far so good. I do them on high for an hour. That makes them perfect for us--not falling apart, but tender with a tiny bit of chew like gizzards should have. Then I soaked them in my usual buttermilk/egg mixture --not that the buttermilk would make them more tender, it's just my usual method-- and then they went into flour mixed with salt and pepper and then into the skillet for frying. All of the breading fell off as you can see here: They were still good and everything, but far from the usual fried chicken gizzards 😂. Should I have double dipped them? As in, dip in the buttermilk, then the flour, then buttermilk again and flour again? Any ideas? Or is this just never going to work?

I can't remember what I did in the IP slow cooker, but it had to have been meat of some kind. I think a venison roast. Anyway, it could just be my IP, but it got way hotter than my regular slow cooker--like too hot. I will search here tomorrow, I'm surprised I didn't post about it, but then again, I'm losing brain cells daily so I might not have lol.