Shelby

This looks so good. I want.

Bragger

I'm excited!!!

Wooo hoooo!!!!!

I am in the non-magnet camp.

STOP IT

Had broccoli to use up so I made that salad that everyone took to potlucks a few years ago lol. Broccoli, onion, bacon, shredded sharp cheddar and then the dressing was homemade mayo with some sugar and red wine vinegar. Pizza to go with.

Not photogenic at all but venison stuffed cabbage rolls

Oh yeah! I forgot you did that. My BSO is still going strong......dammit lol.

ARRRRRGH. I don't want to buy an air fryer. You guys are making me maybe have to buy an air fryer.

Gah everyone's food looks amazing. Very jealous of @liuzhou and @Duvel Summer rolls (yeah, I didn't do a good job rolling) and pork belly noodle bowls.

Heavens NO they ain't sausage rolls. They have CHEESE in them. *see the sausage roll thread for more on the dreaded addition of cheese.

Pheasant schnitzel--one with mushroom gravy, one with a simple squirt of lemon. Very good.

@David Ross I'm so thankful that you chose schnitzel as a cook-off topic. Last night I made it using pheasant. This will definitely go in to our meal rotation and I will probably make it next time our hunter is here. I don't know why it's never crossed my mind to use pheasant in this way.....I make pheasant strips (like chicken strips) all the time. I seasoned the flour and the bread crumbs with salt, pepper and garlic (that might be schnitzel heresy, I'm not sure, but it tastes good). Dredged the pounded breasts in the seasoned flour, then dipped in two beaten eggs and then into the seasoned bread crumb mix. These rested in the fridge for an hour or so. I heated up some oil first and then threw in the butter to fry the schnitzel. Worked like a charm. Came across a recipe for mushroom gravy that is sometimes put over schnitzel ...so I decided to make it. Good stuff. 2 tablespoons olive oil 2 tablespoon unsalted butter ½ onion, finely diced 1 garlic clove, minced 8 oz. cremeni mushrooms, sliced ¼ cup of all-purpose flour ½ cup of white wine 2 & ½ cups of beef stock 1 tablespoon of whole grain mustard 1 tablespoon of Worcestershire sauce Salt and pepper, to taste (about ¼ teaspoon each) Add the onion to the oil and butter in skillet. Cook for about 4-5 mins. Add garlic and mushrooms. Cook for about 4 mins. Add flour. Add the wine, then reduce it down. Add the stock. It will start to thicken up then stir in the mustard and worcestershire sauce and the salt and pepper. Tried one with sauce and one with just lemon. Loved them both.

Then that's how it will be Thank you!

Fry pheasant schnitzel in butter or oil?

I wish! Quail have been few and far between around here in recent years. I think he got one last fall and we immediately ate it lol.

Love reading about things like this. Thank you for taking time @liuzhou!

Quail from the Asian market done in the steam oven.

I meant to ask some questions before today, and I didn't get around to it. So I'll ask now. For Chinese New Year I know there are lucky foods/dishes that are made. Do these change? For example, for New Year's Day we always eat greens, black eyed peas etc. for luck. Since this is the year of the dog are there specific lucky foods? I should have planned better and made something fun tonight......

Seafood for Valentine's Day Then I decided to drag my pasta maker out. It always goes so much faster than I imagine and then I always wonder why I don't make pasta more often. OH and I got a new toy. Before I had pasta hanging all over the kitchen on hangers and a yard stick etc. This was MUCH easier.

That is hilarious. Two days ago we were in the big city and I told my husband about them--he is NOT a fast food kind of guy. Anyway, yesterday he had to run back in to town and he stopped and got some of them. I don't think he was super thrilled.

'Twas just me last night as Ronnie had a dinner meeting. So, I made a mini muffuletta. Mortadella and salami and provolone cheese with olive salad.

YUM

I had no idea such things existed! Thank you!