Shelby

This is what I always buy. Good flavor IMO. I've been lax about taking pictures. I had to do pork belly again after making @Duvel's method the other day. I remembered to take a picture this time, but it didn't turn out as good as the first picture would have. Still good. We ate all the crunchy bits. If we die of this, at least we're happy lol. Bok choy and drunke noodles to go with (no noodle picture) Last of the Gyro meat that I made . Good news is I have more lamb so I'll be making a mix of venison and lamb next time.

Rabbit! We haven't had any lately. The outside cats must be keeping the population down a bit. I think the last time I made it I posted about it here I fried it and then pressure cooked it. That may have been before my intro to SV. SV would work wonderfully I think. I don't think I've ever seen it for sale in a store...not even the Asian market. I don't think I could bring myself to shoot a jack rabbit. They are too rare around here and I LOVE seeing them. They are so big and cool looking.

Oh....I'm speechless. Please tell me the bacon just looks like it's not been cooked. Regarding dessert, I've never seen quite that color of green on something that is to be ingested 😳

You're killing me. I want.

You can still get 'em on Amazon for about $13 a box 🙃

Ok, you, getting all fancy with the mushroom topper

Hi @paul o' vendange! It's good to have you back . Be sure and check out the Deep Run Roots cooking thread too.

Imperfect foods came just now. I swear I'm going to get back to grinding wheat and baking bread but for now, it's nice to have some in the freezer (I repackage so it stays better for longer). I thought @Chris Hennes's leeks were big--these are giants 🤣. One kiwi got smashed but other than that it all looks good.

Sheesh. I can't even fathom what could be next lol.

Heh 😁

Serranos! Yes! Celery root gratin sounds good. Ronnie detests beets sigh. But I like them. Good to know that they will be better than they look! Thank you!

Got my Misfits box just now. Definitely a weirder box this time. Please don't take me wrong, I know I'm very lucky to be able to get veggies delivered so I'm really not complaining...well maybe a bit lol. Here is what I ordered: Red Grape Tomatoes Red Butterhead Lettuce Russet Potatoes Lemons Cilantro Baby Bok Choy Green Butterhead Lettuce Anaheim Peppers Green Beans Roma Tomatoes Limes Yellow Potatoes Green Swiss Chard Broccoli Ninos Marketplace Add-Ons Qty Organic Valentino Tomatoes on the Vine, 14 Oz 1 Organic Brussels Sprouts, 12 Oz 2 Organic Shiitake Mushrooms, 3.5 Oz 1 I got no cilantro, no Roma tomatoes, no green beans, no grape tomatoes and no broccoli. They subbed 2 celery roots--IDEAS needed there..I know, I know, google is my friend, but I'd love ideas from you guys, a TON of Anaheim peppers 12 of them (which is fine, I'll roast and freeze what I don't use fresh, and something unknown oh and some peppers too--the name escapes me. Oh and some carrots. I really didn't need carrots, but they last forever so ok. And onions, they subbed two red onions. What kind of peppers are these? Skinnier than jalapeños. And what the hell are these? What ever they are, they don't look in too great of shape and neither does the celery root... The rest of the box: All help appreciated for my questions

Pizza night for us too. A new, really good spicy pepperoni that I got in an Imperfect Foods box and Canadian bacon. Had to get some more Wellfleet oysters. It was the perfect week to order to make sure they were still frozen (or very cold) when they got here. To go with I made a new recipe for us--Shrimp & Linguine Fra Diavolo. I loosely used an Ina Garten recipe. We liked this a LOT. I used some of the homemade Rotel that I did over the summer plus a little bit of marinara. I didn't have any panko so I used crushed up croutons. The croutons added really good texture. Definitely making this again.

I always bake our tots and I think they come out just as crunchy on the outside and fluffy on the inside as frying.....be sure and spray your pan with Pam or else they tend to stick (at least mine do).

That's just....awful. I'm sure after working your butt off all day you'd want like a nice steak or something

Thanks so much! I will call tomorrow.

Dang it! Lol. Wish I would have known the coupon code--but I had a gift certificate so I might not have been allowed to use it. I, too, bought some balsamic. Good stuff.

Those leeks look huge! I ordered those for this week. Braised leeks sound good.

Maybe I'm just hungry, but the food looks better this time....or maybe it's the thong..... 😁

Salmon that I got from Imperfect Foods. Pretty good. Done in a pan with capers, butter and wine. Salad with @Norm MatthewsChina dressing to go with Venison spagetti red last night with banana pudding for dessert.

Yes, if no blowout, it holds it's shape. I quickly went through my phone and this is the first picture of boudin that I found. We must have wanted both scrambled eggs and runny eggs lol. It isn't solid like a regular sausage by any means, but with a steak knife you can cut slices off that hold their shape. Here's when I did them in a skillet--it was for breakfast for Ronnie and our hunter. You can see I'm just on the verge of the dreaded blowout lol.

I truly have always wanted to try it...and I have venison. I just need to buy a larding needle and figure out where to get lard around here.

I make it a lot when we have breakfast for dinner. Goes great with any type of eggs, toast, potatoes. Think of it as replacing the sausage links one might have with breakfast.

Yeah boudin like to blow up on ya lol. I usually do mine in the steam boy--300F for 20 mins or so--just until the skin browns and gets crispy. Trust me, I've had my share of blow outs! I love love love boudin. Crawfish is probably my favorite.

I found the post by @andiesenjithat I was thinking of.