Shelby

SV pork loin, mac and cheese, slaw

Did the turkey get tender?

I was scared....thought Isaac might pack up. I am glad I don't have to look at that beard anymore. Marjorie sure is a strong contender. Next week looks good. I like the new restaurant wars format--everyone has to take a turn at everything.

Ronnie went pheasant hunting yesterday so I was anxiously awaiting at least one that I could SV last night. They didn't shoot one bird. So not normal. For 20 years I've been overrun with game to cook and now that I want to SV it all.....there is none to be had lol. Ain't it ironic? So, I dug through the freezer and found some pheasant breasts from the fall. I had vac packed them well, but I didn't saran wrap them and yep, they already had a touch of freezer burn. By the time I was done trimming them, they were prime candidates for frying. So, pheasant strips, mashed taters and some Silver Queen corn from last summer that I had frozen. PS--Great looking pizzas LiamsAunt and Anna, your cauliflower looks awesome.

I've been wondering what state you were in now. Your dinner party sounds fun! And, I want a stuffed date, please

I just got mine in the mail, too. My husband already snagged some seeds--onion, lettuce and tomato and planted them in the greenhouse.....maybe a bit too early, but I'm not complaining. Elaina, have you had good luck with Johnny's Seeds? I get a catalog from them but have never ordered..........seeing all of your selection makes me want to order more...

Made a double batch of Cyalexa's wonderful buns. I am going to wrap them up and freeze them later today. So handy to have ready.

Cyalexa, those stacked enchiladas have me staring. Can you share your recipe for the sauce? Are those corn or flour tortillas that you made? I used up the rest of the stuffed SV chicken with an alfredo sauce Last night was venison chili cheese dogs

Hmmmm....I dunno. I like choc. covered potato chips.......

Oh yours look SO good. Sure, show off your perfect rolling abilities My husband would love the ham and cheese ones I bet. Was it cheddar?

They weren't as juicy as I thought they should be. Still good, but too done.

See, that was my first thought when I tested just the one....but then I thought maybe the density of the ramekins caused more heat??? I dunno. I've done 2 eggs at a time in the silicone and they were perfect.

I guess I'll graduate over here....I'm still a newbie, though. Thanks to Rotuts' help I did a couple of stuffed chicken breasts yesterday. My stuffing ability leaves a lot to be desired but it was still good. I do think I left them in the bath a bit too long....was finishing up the rest of dinner and some soup for today. None the less, these were good. Yes, you guys were all correct, SV is an excellent way to enjoy chicken breasts. I stuffed them with spinach, mozz cheese and some pepperoni. I tied them...and still felt they were going to lose their shape so I also wrapped them in saran before vac. packing them. I did these at 141F for about 3 1/2 hrs.

SV chicken breast stuffed with spinach, mozz cheese and pepperoni.

I had an egg failure. Instead of my silicone cups (which are hard for me to use...they aren't quite big enough need to find like cupcake size) I used my ramekins. We were having breakfast for dinner so I ultimately would be doing 3 ramekins worth. I hadn't used these ramekins before so I decided to do a test before dinner using one grocery store egg (I don't like to waste my eggs from my wonderful girl) and it worked perfectly. 3 mins on steam, qr. Stupid me......3 ramekins at once do NOT work well. Eggs were hard boiled. Sigh. On another note, Ronnie wanted me to make some goose and noodles out of the leftover SV goose that we had. I started to drag out my big stock pot and then thought DUH, use the IP! So much faster and very good. I meant to take a picture but I forgot and it's already on the way to work with one of my crock pots (I wouldn't allow him to take my IP )

I've been thinking about this topic for a few hours. I don't listen to music while cooking unless my husband is gone (because he's always watching tv, which is fine too). On the rare occasion that he isn't home, and I think about it, I turn on the 80's music channel --I was born in '74 so anything from then on I love. Eagles (rip Glenn)....Bowie (rip)....Duran Duran....Stevie Nicks (love love love).... I could go on and on. I do listen to music most every night that I stay up and do the dishes. Usually Ronnie goes to bed and I jam out in the suds lol. My iPhone is full of most any 80's ....mid to late 70's some 90's and a few now songs.

No, I didn't get any "corned" flavor. Only BBQ and smoke. The meat was very tender....not to where the bone would pull out, but tender. (Yes, I've done pork ribs in the IP...also very good)

Well, I held off for 48 hour beef ribs....they were probably more like 52 hour by the time we ate (after watching my AWESOME Broncos make it to the SUPERBOWL!!!!!) Another hit. SO good. For what it's worth, I was trying for 131F but my circulator kept flipping back and forth to 130F so I went up to 132F. I do want to try the 72 hour ones, too, but I don't know if I can keep my hands off the 48 hour ones lol. I had Ronnie throw them on the electric smoker for about an hour and then I seasoned them with a rub that Santa brought it (typical beef rub). I keep reading where people don't like to season their meat before SV'ing, but I haven't hit that point yet. Here they are just out of the smoker (nice smokey smell) Seasoned and bagged Done

48 hour SV beef ribs, mac and cheese and spinach

I do live near some railroad tracks.......

*Readying for a large influx of water to be coming in the mail*

I want to throw myself in that pile of snow and roll around. So fluffy and pretty. I'm JEALOUS.

@kayb Well, you obviously were seriously ready to chop the crap outta some stuff

That looks so good, Kim and I am exactly the same way regarding appetite. The longer I go without eating, the less hungry. Give me bacon in the morning and I will graze all day lol.

Boy, beef short rib times/temps are all over the place I'm on part 7 of the massive SV topic and have noted the following that people have used: 150F-36 hrs 131F-24 hrs 135F-48 hrs 141F-72 hrs I started some last night. I have them at 131F. Trying to decide whether to eat them tonight.....or let them go until tomorrow night.....or let them go until Monday night...... Help?