Shelby

SV chicken cordon blue with homemade pasta and more garden asparagus

@ElsieD I've only used whole milk. Here's my process: 1/2 Gallon of whole milk 1 1/2 T. of dry milk Whisk together in the IP. Boil. Cool to 115. Mix in 10 grams of culture--I use freeze dried--this is the kind I use Push yogurt--I checked after 3 hours and I liked it but let it go for 4. Stir, then strain, then stir again.

Oh, trust me, I was too. I actually checked it at about 3 hours...maybe a bit less and it was thick enough for me. If you do make a tangier batch it sure does well as a sub for sour cream. Or in salad dressings.

That looks so good, Anna. I'm craving a bowl like that.

You're killing me.

It was thick. I could stand the plastic spoon up.

Venison and pepperoni pizza with a salad last night. Lettuce from the greenhouse. Asparagus from the garden. Used the last of the homemade Ranch dressing. Need to make more.

Ah, so quite the opposite to what I was thinking. No eating of the pulp.

I've never seen (in person) nor (obviously lol) eaten one. Dumb question: Do you eat the peel too?

French toast using homemade bread that is quickly going south. Would have been better with some crispy bacon on the side but I was too lazy.

SV quail. One of them stuffed with mushrooms. Asparagus, scalloped taters and bread to go with.

Ok, so like I said, these were stuffed with ground pork. I didn't want that so I unstuffed them and saved the pork for another use. Good thing is that they were de-ribbed so they were easy to sear I decided to make a mushroom mixture (mushrooms, onions, butter, deglazed with red wine) to stuff two of them with and I left the other two plain. All packed up with some butter They turned out VERY good. Thank you everyone for your help! 140F for a couple hours and then seared. Could have done better on the searing but we liked them

I ran into some challenges which I will describe later. I just put the quail in the bath so they will be going for about 2 hours at 140....they are a lot smaller than I thought so I think 2 will be just fine. I got sidetracked with horse racing......AND I forgot, these quail were stuffed with pork (uncooked). More later.

Normally they would come from the field, but they were scarce this year so I ordered some online. I think they were tough because I tried to do them in the oven at too high of a temp. I figure that they are close enough to chicken that I'll do 'em like that this time and see. So, I'll go with the 142. But I am going to do the 4 hours. It can't hurt and I want them tender tender. I'll sear 'em right before serving.

Ok, thanks, rotuts. I'll go 4 hours. Still trying to nail down a temp. They are all over the place online. I've seen 143,154, 134, 140.....

Good to see you back here AND I'd give a lot to have one of those right now.

I'm sure these are not "wild" quail. I bought them a while ago. I actually cooked a couple and they were very tough (this was before I got my SV machine).

I have some quail thawing out. I want to SV them. Should I do the same temp as I do my chicken breasts? I think I've been doing 142F for about 2 hours.

Tamales with venison chili and a stuffed poblano

Damn it. I love the little things...but we have a LOT of them. My dogs have quit being able to catch them and I guess we have no cats around in the barn any more. Sigh.

The rabbits ate all 5 of my brussels sprouts plants.

Probably not new to anyone here but me lol but I made yogurt in my Instant Pot on tuesday. I saved the whey and made bread with it. We really liked it. Gave it a sourdoughy flavor.

Swimming in jealousy, Liuzhou. The goose liver/eggplant dish really stood out to me. YUM. Anna, now it is I envying your salad. Your dressing looks so good. Used some more of our crawfish tails last night. I made pasta yesterday afternoon. And bread. So, a cajun alfredo of sorts. Cream sauce with parm cheese. Kicked up with Tony's seasoning and cayenne. Asparagus from the garden.

Made another batch of yogurt yesterday in the IP. I tasted it after 4 hours of it incubating and I decided that I like that flavor better than letting it go for 8. Not as "sour".

Underwhelmed is a good word to use. I get that it could be a comfort food for some, though