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We're having Italian beef sandwiches and fried tonight.

I just bought a Harvest Right Freeze dryer and I'm popping in to learn about it. When I get some time I'll go back through this thread and see what I can find out. Thank you @Sammster for the You Tube channel tip. I will be checking that out as well! My first question is...what is the one...

You got some great deals! And now I'm hungry for ham...

Fish tacos tonight! One of my favorite meals.

You could try mashed sweet potatoes. Not sure if they are low carb, but healthier.

I made pierogi for the first time last night. First time I ever made it, but also the first time I ever ate it. It was so good. I'll do that again. The polish sausage? Meh....tasted just like hot dog. Kept thinking I needed a bun and some mustard. Tonight will be Kalbi flank steak...

Is that FB for Facebook??? You have a new one there for me, I think.

That chicken looks great! I've been making marinara for two days; now canning it. 21 pints so far; more to go. We had some for dinner last night, but it is much better today now that it's a bit thicker. Tonight will be Chinese apricot chicken, same as orange chicken but using apricot instead...

Been making marinara out of 40 lbs of tomatoes today, so we had pasta and sauce with some hot Italian sausage. T0morrow we'll can all this sauce.

Who doesn't love a tomato sandwich??? From your garden???

I made baby back ribs with Tony Roma's onion rings, baked beans and a salad. All very good.

Seafood stuffed shells tonight, crab, shrimp and alfredo sauce.

IDK, I used to dream of having a restaurant in the home that would just serve up to 10 guests a night. But, those were truly nighttime dreams I had. I never actually took them seriously during the daytime. 😂

The pizzas were the best I've had since I was in Naples or California, both of which produce some great pizza. About 10" each and the 2 of us ate them both!! Well, mostly DH did. lol Here's a link to the crust recipe.. Don't be fooled by the two hour claim. There are a few steps that take...

I made a couple pizzas tonight, using a dough technique I watched on You tube. They are 10" each. (The pepperoni are oversized.) Crust was soft and crunchy just like the chef said it would be. So good.

I am making pizza for dinner tonight using a fermented dough recipe. It looks fantastic in the video. Hope I can duplicate it.

Tacos tonight. That's usually Wednesday here, but we went out on Monday and that shifted the menu for the week.

Chicken thighs with charred rosemary and cherry tomatoes, garlic mashed potatoes and roasted Brussel sprouts.

But how does the meat taste? Do you season it? Is it more tender? The whole process is a mystery to me.

Hmmm...I thought Sous vide was a process of cooking meats in a sealed bag in boiling water. I must not have that right. What exactly is arriving on Monday? Now I'm curious.