Shelby

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.

We used to be able to get them in the river here at the house. Frog season starts every July 1st. There just aren't that many around here anymore...but, we haven't gone for years. There might be more now....I can hear them at night in the summer time.

They were dang good. I fried them a little too long last time...learned my lesson this time. A bit like chicken only kind of like fish too. I ordered them from Cajun Grocer (love that place). The box says they are from a farm in China.

That meal looks like it tasted a bit better than than the "wrong" Mexican place.

Kayb---Your scallops look perfect and your grits have me wanting them. RRO-SUCH a beautiful setting with a lovely plate of cheeses. Thanksforthecrepes--I wish I had coined the "zoodles" name. So creative but I can't take credit for it Glad yours were a hit. Now we need to get you a spiralizer so that it's easier for you to make them Shain--Your pizzas caught my eye. Time for pizza soon around here. Chicken enchiladas using up some of the rotiss. chx I made the other night. The last of the kielbasa from that Polish deli .....I wish I had ordered more of that. Frog legs, shrimp, garlic cheese biscuits and tater salad last night

Well, I like a nice sharp cheddar on my tuna melts.

Well, dang, it says it's currently unavailable. I set up an alert so they will tell me when it's back in stock

Beautiful steaks, Norm! Liuzhou, you know I'm a sucker for spaghetti and meatballs. Could eat that morning, noon and night. Ronnie brined a chicken over the weekend. I took it out of the brine and put it in the fridge to dry the skin out a bit yesterday morning. Then I trudged downstairs and lugged up the rotisserie. Such a pain to clean up....but such good chicken. Breaded tomatoes and fried potatoes to go with.

Pre-ordered

I had to google massaman. It's a curry? I'm sure you did a great job

Looks a lot like a variety of spinach. What does it taste like?

Looks delicious to me, Blue_dolphin!

Lasagna. Any kind of SV meats.....hold them in the water bath and sear last minute.

Oh those shrimp look insanely good, Chris. Gfweb, is that pork SV? Looks perfectly cooked. Tri2cook, I love me some garlic Oysters and the last (sob) of the prime rib. Instant Pot red taters and stuffed mushrooms on the side. Chocolate lava cakes for dessert. No pictures. They were scarfed down before I thought of it.

Such a beautiful meal!!! You really went all out

Thanks for all of the farming pictures. I love seeing that. I'm sure it is back-breaking work and I am also grateful to those that do it. I wish our garden broccoli would grow like that.

Thanks, Nick! I will be doing these again and will take all of your advice