Shelby

Looks really good! You've made me want to try the no knead method again. It's been a long time. I'm sorry for your fall --glad it's just a bruise. NO MORE FALLING YOUNG MAN!

After the fun and good luck I had with the top round, I thought this next piece of meat would be good, too. Boy was I wrong! Ronnie brought home a piece of beef about 2" thick and oh, maybe 8-9 " long. It was labeled London Broil. I googled (albeit very briefly and I obviously mis-read what I found) and figured it was just like a top round only the butcher called it London Broil. So, someone set me straight please. What the heck is London Broil ?(I do know that it's a way of cooking meat, but what cut is it?) I put it in the bath at 131F for 4 hours. Tough as a boot. I chose that method because I thought it would need longer to get tender....and I chose the temp because Kenji (Serious Eats) says you can't do lower than that for more than 2 1/2 hours safely. Most of the meat is now in the fridge...I think I'm going to make a stew in the pressure cooker. Thank goodness we also had baked potatoes stuffed with broccoli and cheese or else we would have been digging in the fridge lol.

Nice looking bread, Liuzhou!

Thank you! Us too! My husband missed being at one of the intersections that he was shooting at by 30 mins. Yes, back on topic. Hesston just is always my "garden" place so garden= Hesston. Anyway, I don't know if these particular seeds are slow to bolt. The can doesn't offer much info. Has to be slower than what happens in my garden every year lol. I plant every year and maybe get 2 weeks of good cilantro before it gives up and seeds out.

I bought these at Christmas time...gave one to my mom in her stocking. Just something for fun. Anyway, I planted them and set them in the windowsill a couple of weeks ago. Finally I'm getting some little plants On kind of a side note, I figure most of you in the U.S. heard about the shooting in Hesston, KS yesterday. That town is only 8 miles from me and is the place I talk about going to all the time to get my garden stuff at the nursery. Can't believe something like that happened around here.

Frog legs, shrimp, rice and brussels sprouts.

I love the eggs that my egg person brings me She has the best chickens.

GAH you guys!! I haven't eaten yet today and ya'll are KILLING me with all these great food pictures. Ann and Kim, oh how I want some of that meat (and that's not something I crave very often). Breakfast for dinner a while back. Boudin, fried taters and some hollandaise sauce 'cause I can lol.

Anna, I saw these yesterday and thought how good they looked. Last night I dreamed about them. Another person (I can't remember who) and I were eating the hell out of these. All I could think about is that they were for someone else's meeting, but we didn't care. They were so good we just kept eating. So, I'm sorry that there were none left for their intended purpose lol.

I'm sorry, forgot to add that. 141F.

SV chicken breast stuffed with provolone cheese, spinach and salami over spinach. Homemade pasta and sauce on the side.

I did two more chicken breasts last night. Took nickrey's advice and reduced the cooking time to about 2 hours. Much more juicy. Breasts were pounded (I did a lot better this time lol) and stuffed with provolone, spinach and salami. One breast, after chilling, will be put in the freezer for future dinner.

You guys are right with the times as I just read that it's National Toast Day on Twitter

Yes, definitely more corned than roast beefy. I used curing salt. Next time, no salt. But this did taste really good. Made a fine pastrami

I'm very new to SV'ing....that was the first time doing something from frozen. It worked great. So, yeah, just extra time. I'm sure a more seasoned SV person will weigh in

We wanted to see if we could make a good roast beef sandwich....and make the meat deli-like. I scoured the internet and , of course, found what I was looking for right here on EG . So, the rest of the top round was cut into two smallish roasts and brined in salt water. Then I pulled them out, dried them off and put tons of black pepper on. I mean tons lol. I put them in at 139F for about 6 1/2 hours (I pulled one roast and tested it at 5 hours and wasn't happy with it.) I was lazy and should have gotten my meat slicer out so that I could make the meat super thin but I used a knife instead and tried to cut as thinly as possible with losing a finger. I don't think I could make this cut of meat any more tender by doing it longer. I just doesn't have enough fat or whatever in there. Also, it was more like a pastrami. GOOD, but not roast beefy. Would like to try again and leave the brining part out. Anyway, this really hit the spot. I would do this again for sure. Debating on trying a venison roast.

Bad pictures, good sandwiches lol. SV top round roast that I brined...(see the SV thread for more) and of course, fries. Lots of horseradish and provolone cheese on there, too. Oh and some caramelized onions.

Yes....and there are bell peppers on there, too

@HungryChris at 4 years old your asparagus should be in perfect shape to give you a few meals worth My husband burned the garden off over the weekend and has done a bit of tilling. Need to apply fertilizer and till more. The weather has been so warm that I now feel behind in planting. He has started a bunch of seeds in the green house (I leave all of that to him...he enjoys it )

Pepperoni and Canadian bacon pizza last night.

I just discovered this wonderful blog. Thank you so much @JTravel ! Can't wait for more

*swoon* I'm forever enamored by you, RRO. A wine slushy. Amazing. I want.

Pleasantly surprised I had confidently made the statement to Ronnie that using SV one could make a less than stellar cut of meat taste like a good steak.....in my mind I was a little worried, though lol. Glad it was edible.

Ronnie came home with this the other day: A challenge from him to see if I could back up my statement that you could take a tough cut of meat and make it good using SV. An aside...I don't hardly ever buy beef and 3.98/lb seems like a lot for this, but what do I know? After researching here on EG, I decided to cut a couple of 1" steaks. I put the rest in a salt water brine to make "deli type roast beef"...more on that later. I put some butter in the bags and put the steaks in at 129F for about 3 hours then seared them. Very pleasantly surprised. The meat was tender and flavorful....of course, not like a prime rib or something, but still good. The meat was more rare than it looks in the picture.

SV top round steak (beef--an experiment to see if I could make it tender and likable) salad and a tater.