Bison burgers with sautéed mushrooms and onions on toasted rolls and macaroni salad

Everyone's good looks good.
Ryan I bet that is good. My mouth watered just thinking about it and I've never had caribou.

Made 2 kids chicken alfredo (they had been asking for it for over a week) and I made chicken parmigiana.

Sea salt and vinegar chicken wings and a side of cole slaw. Podunk style here.

That sounds good pics , recipe?

5 pounds chicken wings
1 cup apple cider vinegar
1/2 cup extra virgin olive oil
Dry Seasonings
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons sea salt
1 teaspoon pepper
2 tablespoons Swerve or erythritol
2 teaspoons dried parsley
Optional: Malt vinegar


425 for 30 minutes

I just got home at 11 PM so dinner was tater tots, half a ham sandwich just bread and meat and a Coors. Gotta love the bachelor life.

Bob, the final temp was 150 for that recipe. The instructions that come with the sous vide say to take poultry to 144 degrees for white meat and 149 degrees for dark meat and include times that allow the meat to reach that temperature throughout and then remain at that temperature for an additional 30 minutes for pasteurization. If it was only a one inch thick piece of meat, they recommend 1.5 hours. (This recipe was 4 hours.)

Great stuff, VH60! More macaroni salad too!

Adam, you could probably write an "Around the Globe" cookbook - and I'd buy it! Sounds great!

Wonderful, Mike! I need to make some wings!

Wild Idaho, it's been years since I have had tater tots! Still like those! The sammy sounds good as long as you have the beer for moisture! (Happy Birthday - I caught your birthday thread this morning - Nice cake there, by the way!)

Corned beef knishes, potato salad, and baked beans.

Awe thanks Patrice. I don't have enough recipes perfected for a book. I'm sure if you wrote one most of tman would buy it

This is so funny, Matt, I had to look up knishes! So many good things I need to learn and cook! So much fun!

Thanks, Adam! Right back at ya!