Shelby

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

Was afraid someone was going to ask me that LOL. It was ok..... I know that my rice to egg ratio was a little off. Too much rice/too little egg but I got the point. The best part was the yolk on top. It needed something..... I couldn't find my nori sheets and was uninspired to get a chair and dig around for it.

YUM! I need to get more ribs.

Saw this and couldn't get it off of my mind.

Thanks Anna! It's nothing fancy. I had a head of iceberg lettuce that was going south so I used that mixed with some lettuce from the greenhouse. Your micro greens would be lovely in there, too. A few green onions, some capers (love those things), some of my canned tomatoes that I patted dry and chopped up (couldn't face the tasteless store bought ones on my counter). Eggs from the IP. Homemade croutons from a loaf of French bread that I made and we didn't eat fast enough. Forgot I put some broccoli in there, too. And (don't look Rotuts) a few black olive slices from the dreaded can. Ranch is as follows: I made a batch of immersion blender mayo so that helped the flavor of the dressing I'm sure. I put the following in a mason jar: 1/4 C. mayo 1/4 C. sour cream 1/4 C. buttermilk 1/2 t. or so of: chives dill garlic powder salt and pepper to taste Put the lid on the jar, shake well to mix and throw it in the fridge for at least 30 mins.

Salad with SV steaks. Homemade ranch dressing on the salad....also dipped a few fries in it.... Why don't I make homemade ranch more often? So much better than the store stuff.

I just recently took the plunge into SV cooking. I'm sad that it took me so long to try it because we LOVE it. I don't know how much you've dug around EG but this thread was tremendously helpful for me: Also there is the Sous Vide Index: @Chris Hennes recommended this Gourmia circulator so I bought it and it works great. http://www.amazon.com/Gourmia-GSV-130B-Immersion-Circulator-Precision/dp/B017HX1FTC?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_search_detailpage I use a Food Saver vac. packer. Never tried zip locks. For longer or hotter cooking times I, like others have said, cover my pot with Saran Wrap. I also use a towel underneath my pot as well as on top if it's colder in the house. I hope you take pictures and share your meals with us

LOVE the guy in the middle's suit. Very cool. Looks like a very good time. I have to suck it up and make some spring rolls here...been craving them. Lots of interest in the EZ I assume????

Norm, those are gorgeous! A long time ago when we lived in an apartment we tried to make sausage using a very cheap stuffer. It was an awful experience. What we got into the casing was good but we had busted casings and sausage strung all over the place.

I know Deb would like it too! Oh well, more for you That looks AMAZING. Do you have a meat slicer or did you do that with a knife?