Shelter-in-place cooking

I made chicken and elk taco meat enchiladas. I sauteed peppers and onions and garlic and tomatoes to go over the top along with sour cream. The only issue is that I forgot about them in the oven for a while and the cheese got overcooked. So, I deemed them to not be up to HT standards for dinner pics. But they were yummy and the crispy cheese was a nice texture surprise.
 
I cut up some wild turkey breast soaked about 3 hours in pickle juice and buttermilk. Rolled in the pictured batter. The wife and I liked the spicy the best.
 

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Had shanks tonight. Smoked them for a couple hours first then braised them in coffee, shiner bock, and chicken stock for 2 more hours. Then took 2 cups of the braising liquid added some cornstarch to thicken and then served the sauce and shredded shank over some gnocchi.20200502_202446.jpg
 
I made some Tacos today, but I had a lot of headache making it. It was my first time cooking Taco and I haven’t enjoyed the process at all. The main problem for me was that I couldn’t understand when the meat was ready. Even then it became really small I had a feeling that it is still raw. I thought I definitely need a meat thermometer for future. I checked some sources like cookwarestuffs.com where many reviews of thermometers are written. Though I haven’t dared to order one yet.
 
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