Shelby

'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!

I really liked them too...but I think it would be hard for me to pick them before they made the snow peas. Yes. I'm weird lol.

Yes, I de-stemmed them. Probably didn't have to....but I did. Here's a pic of the ingredients I don't use pork leg, though, just the belly

No, but I just googled and it's definitely something I would LOVE. Can't wait to see yours and i'll add coconut milk to my list for next time.

I winged it. I LOVE this brand/kind of broth and I stock up on it when I get to the Asian market. I've spent the time to make my own Pho broth--but it takes a long time and this tastes just as good (or better). So, I get my cast iron screaming hot and sear the pork belly all around and then throw it in the pressure cooker with a can of this broth. 50 mins on high. Natural release. Then top with whatever veggies you have and a squirt or two of sriracha Oh and noodles....rice noodles are what I usually use.

Noodle bowls made with my goodies from the Asian market. First time eating both snow pea (leaves? the snow peas were just starting to form--the bag says dau hoa lan snow peas). Pictured at the upper left of the plate. Also the first time eating wonton noodles Pork belly done in the Instant Pot I wished I had a bigger stomach. Everything really hit my spot.

We made a stop at our very small Aldi store, too. I hadn't been there in years and years. I was not impressed. Very small. Maybe 5 isles and then a tiny meat section that had nothing. Ronnie likes to stop there for butter and cream. The cream at Dillons was cheaper than at Aldi. I skipped the flour isle. It was full of small children and grocery carts. And they screwed me out of my quarter lol.

Had a good time at the Asian market today. I figured it would be busy, it being Chinese New Year week and all, but it was PACKED. I've never seen them have two cash register lines open but they did today. Tons of lucky decorations were put up and out for sale and a huge Happy New Year banner was hung above the front door. The minute we walked in they were wheeling out stacks and stacks of bread, just out of their ovens that you would use to make banh mi sandwiches out of. It smelled SO good. They had cases and cases of pears. I hope they are good. I also bought a dragon fruit!!! I know, I know @liuzhou and others have said that they just don't have much flavor , but I've always wanted to try one so I pulled the trigger. I'm not even going to tell you how much they were...I think it would make you faint dead away. I walked through the noodle bowl isle twice trying to find Liuzhou River Snail rice noodles, but, alas, they didn't seem to have any. Anyway, I got stocked up on broth, pork belly, chicken gizzards, oxtails...all kinds of good stuff

I've never even seen a persimmon...they are pretty!

Thanks David! I think pheasant schnitzel will be on the docket next And yeah, I agree. Cream gravy has to have TONS of BP .

This declaration right here made my husband a very happy man last night. This is one of his favorite things to eat. It would have never crossed my mind that chicken fried venison steak would be considered a schnitzel. But, it is pounded and breaded and fried so it fits right in . Venison loin (backstrap) Soaked in a mixture of one beaten egg and buttermilk for about 30 mins or so I throw flour, Lawry's salt, garlic and a lot of black pepper in a large ziplock and use that to coat the steaks and make gravy. I got a little excited over the gravy and took too many pictures. Chicken skin from a breast I used the night before for dinner All crisped up--I like my gravy to have some of this in there... Flour added Then a lot of milk Stir stir stir More salt, pepper and garlic The best dang cream gravy Mashed taters Dredge the steaks in the flour mixture and fry 'em up Ronnie's plate-he likes gravy on his steak I prefer it on the taters and then I dip a piece of steak in once in a while

Many years ago our company used to hold a Spam carving contest on St. Patrick's Day--if that holiday fell on a work day that is. I can't even remember what started that tradition....we also were allowed to incorporate Vienna Sausages. I remember one year the winning entry was an island made of Spam with Vienna Sausage palm trees......

Interesting. I wonder what the crust is made of .....or maybe dredged in..... It looks like panko crumbs all around the circumference.

Well, I know for sure that a typical Canadian meal would include calamari.

Swoon. I want.

Been trying for a couple of weeks to make an Arby's type sandwich out of SV'd venison roast. These were pretty good. Edible at least . Found a recipe for copy-cat Arby's sauce...also made a cheese sauce. And, I had to have Arby's type fries. I know their's are curly fries, which makes them taste even better but my spiralizer doesn't make the right size--they are way to "skinny". Anyway, I figured regular cut fries would work just as well. You make a batter: 1 1/2 cups flour 5 TBS paprika 2 1/2 tsp salt 1 1/2 tsp garlic powder 1 1/2 tsp onion powder 1 1/2 tsp cayenne powder 1 tsp black pepper 2 cups water Dip the tater's in there and let them sit on a rack to let the extra batter drip off. Then fry in 375F oil for about 5 mins . or so. I could have eaten a lot more fries. Good stuff.

Ok, so I'm kind of pleased with the results. I took the roast out of the fridge yesterday afternoon and stared at it for a while. I decided to get my cast iron skillet blindingly hot and throw a thin sliced piece of meat on there and see what happened (remember my end-goal was roast venison sandwiches). I liked it. Nice and tender. SV'd 4 hours at 130F made it tender, but definitely not done enough if you were eating it like a traditional roast. I seared each piece of roast on all sides in the skillet. Then I sliced it very thinly and quickly seared the slices in the skillet. Definitely think that the brining and the long cook caused the awful texture/taste in the first roast. Now, I am no help in the traditional roast department, I know. I am very much looking forward to seeing how @daveb's roast turns out. (the sauce is copy-cat Arby's sauce) See the finished version on the dinner thread.

I love cold, leftover pizza for breakfast. I also love it re-heated with a runny egg on top.

BUMP! It's that time of year again A double-header....Fat Tuesday and then Valentine's Day.

I had some leftover Mexican rice in the fridge and I had run across this recipe, so I made it....except I didn't add the corn or olives out of sheer laziness.

Sausage manicotti

You know, I hadn't thought about it, but I don't think the onions in there did a damn thing lol. I didn't put them in this time. It's not done yet---I started the roast at 2 pm yesterday and let it go until 6 pm at 130F. It wasn't even close to being done, but I pulled it because I didn't want to have to stay up or set an alarm. I may finish it in the oven...... Or I may put it back in the bath. I'm going to test a little piece as see what I think. I will keep you updated and I look forward to your results.

Me neither. I learn something new every day. I must confess....if we don't use the utensil that I've laid out.....it goes right back in the drawer.