Shelby

I won't ruin the surprise...but there is something non-bean in there that I cannot WAIT to try.

My bean club box just arrived . Very exciting.

I kept looking at this on the front screen where it's just a small picture on the right hand side thinking "sheesh, whatever that is, it looks like a band-aid". And it was.

Venison chili cheese dogs

As you saw above, I had a lot of whey left over from making cottage cheese. I'd say about 4 cups or so. Anyway, I decided to use this recipe and make no-knead bread. I've made two loaves now. Very easy and tastes good--I did add a bit more salt to the second loaf because the first one didn't have enough IMO, but we are salt people.

I have some outside in the big freezer. I'll do those soon. We can only take so many fried things a week lol. My plan is to do those a bit longer since they are tougher and have bones.....but I don't think I'll up the temp. Or maybe I should....I dunno

We seem to be on a pizza kick lately Sous vide and then fried pheasant strips with spicy honey mustard, ranch and gravy Oysters, no knead bread and salmon

Further adventures in sous vide and then fried: Wild pheasant breasts 141F for 45 mins. Swimming in the egg and buttermilk pool Dredged in the usual flour, Lawry's salt and black pepper and fried Very tender and juicy

Ohhhhh I'd leave my car open for any of that!!! How interesting each of our lives are lol....zucchini vs. citrus being left in cars lol.

That is super cool. Curious about the food too Fried chicken?

Majorly jealous of your citrus bounty!

I don't pre cook anything on our pizza either.

Love love love the Ozark sunrise wall.

Geez that olive oil is cheap! I wish we could get prices like that here. Those quail actually look a bit bigger than the ones we get here--I can usually fit 4 in a row in the CSO I wonder why there is a one week limit on camping there? Because so many people want in?

Baby bok choy, bang bang shrimp and fried rice

Breakfast the night before last--starring crawfish boudin. SO good. Then last night was calzones-- hot Italian sausage, mushroom and lots of gooey mozzarella cheese and some of the homemade cottage cheese

Instant Pot cottage cheese: I had a half gallon of whole milk hanging out in the fridge...and, after reading that cottage cheese is the new greek yogurt , I decided to give this a shot and see if homemade is better than store bought. I poured the half gallon of whole milk into the IP, pressed the Yogurt button, and then the Adjust button until the display read Boil. I then covered the pot with my glass lid (the regular lid works fine too). I used a whisk several times to stir and make sure that the milk wasn't sticking to the bottom during this process. After about 30 mins or so the Beep sounded and I took the temperature--it should read between 170-180F. Turn off the IP. Next I poured in 1/3 of a cup of white distilled vinegar. Do this part slowly. Then very gently stir to move the milk around. It should look curdled: Let this sit for a while. Mine probably sat for at least an hour. In a separate bowl, mix 4 TB of cream with a half a teaspoon of salt. Place a strainer over a bowl (to catch the whey if you want to use it) Here is where the recipe said to run a slow stream of cool water over the cottage cheese to remove excess vinegar. I didn't do that because I thought it tasted great. Place the cottage cheese into a bowl and gently stir in the cream/salt mixture. Be very gentle or else it will break up the curds. And, then you've got a bowl of wonderful cottage cheese!

My halves are still in the freezer 🙄

Well, I'm jealous of your access to wonderful seafood and citrus fruits, so we're even

Ok, thanks. Good idea. I'll reduce the temp too. Yes, these are frozen legs that I bought from Cajun Grocer online a while back. I'm not sure where they get them, though. Frog legs are tricky for me. If I fry them a smidge too long, they are tough--and I seem to always fry them a smidge too long lol. So, like the chicken, having them already cooked and then frying to the perfect color and texture seemed easier for me. I'll be doing pheasant breasts next....and then, when hunting season comes back around, I'll do some thighs and legs (unless I have some in the freezer....which I might....)

Realized I'm out of frozen spaghetti sauce, so I made a big batch on Saturday. Had that along with homemade bread and venison meatballs Last night I fried some cod and also did some sous vide and fried frog legs

Decided to experiment with frog legs --sous vide, then fried. Bagged and ready to go in the bath at 135F for about 45 mins. After They got really tender--some fell apart. I might reduce the time down to 30 mins. when make these again. I did a beer batter--equal parts flour and cornstarch with enough beer to make it a bit runny but still thick enough that it leaves a trail when you drag a fork through it. I also decided to dip each leg into a bit of cornstarch before dipping in the batter. Not sure that was needed, but wanted to make sure the batter stuck. And it did. Overall, I call this a success

Most definitely!

I would guess the same thing about purchased rabbit, but I'm not sure. All I do know is that the rabbits that we harvest are pretty tough unless you do a long, slow bake in the oven. I've fried rabbit and then pressure cooked it, which makes it tender, but, as I've said before on here, the breading isn't crisp. Which, we like, but I'd like to try this method and see if it works. I'm pretty partial to buttermilk

Thank you Yes, the chicken did cool a bit while I was getting bowls and buttermilk etc. out and arranged. It wasn't piping hot when it entered the buttermilk/egg bath for sure. The oil temp was around 335F-340F when I put the first round of chicken in...I fried it until the bottom of the breading on each piece felt firm and crunchy and then flipped it over until it felt the same way again and each piece was that golden color. It probably took me about 30 mins in total to fry the whole chicken (minus the breasts--I didn't include them). I found it a bit easier (if you have the time to sous vide the chicken first, that is) to fry it knowing that the meat was already done and I was just going for the perfect golden, crispy outside. I'm quite interested to use this technique on tougher meats such as wild pheasant and rabbit...and maybe even frog legs.