Shelby

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.

Venison tacos ( @ChocoMom--I have to get better at canning meat--having canned taco meat has saved my butt more than once when I needed to make a quick meal)

For me I eat something around 10:30 am which is usually a small bit of something leftover from dinner the night before. Then some cheese or something at like 1-2 in the afternoon. Main meal is our evening meal...which, I guess should change but it's just how we roll.

I aim to have dinner finished at 7 pm. So that means it's about 7:30 or 7:45. Sigh.

Well, I guess it could be....but it didn't smell bad at all. It smelled like a nice roast--even after it was cooked. I'm going to try again tomorrow and do it for much less time....we will see how it goes.

I still haven't had time to peruse the net a lot...but I swear TONS of people like their venison at 24 hours in the 130F -135F range. I just saw one where they went for 48 hours. I have another roast to do...I'm at a loss where to start. Maybe I should look at beef roast SV times and see.

All of it was horrid. Maybe the cured parts were a bit more salty and horrid.

Roasted chicken, pasta primavera (kind of) and cheese tomato toast

On the sugar topic--and I realize that maybe you aren't into selling sugar products, but I thought I'd add this in case you change your mind. La Canne sugar I have the pecan and the ginger. It's interesting and good. I've put it on blueberry muffins before baking....cookies......

Oh I did know I know your wonderful sense of humor my friend

Anna is right

Yeah...and the last lol. I really didn't think it through at all. Like I said my head wasn't in a cooking place. I post my successes....and I post my failures lol.

These particular taters had seen better days and needed to be peeled. Next time I'll try with skin

Well this roast came out of a 3 year old doe. In general, we try to harvest a little older does, but not this time.

Finally got around to making the rolls. Very very good. Not perfectly rolled, but good enough for us Thanks to all for the help. No cheese was hurt in the making of this food.

Russet potatoes, peeled and tossed with some oil and The Spice House's buttermilk dressing mix (Ranch). Steam baked in the CSO at 400F for 20 mins or so. Really good.