Cooking

I am going to go buy a cast iron dutch oven after work for the next time I make this or short ribs. Been putting it off for too long. Sabong1, you are right about the price. Seems like they used to be way cheaper.
 
I think you could braise an old boot and make it delicious. I have noticed that rise on the cost of some traditionally inexpensive cuts as well. May be that they are becoming more popular?
 
outdoorsfan said:
I think you could braise an old boot and make it delicious. I have noticed that rise on the cost of some traditionally inexpensive cuts as well. May be that they are becoming more popular?
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I have some friends that are chefs. "Peasant" food is all the rage in fancy restaurants these days. Tails, testicles, belly cuts, and organ meats are on menus everywhere. I guess that drives up the price...
 
It was too wet to go camping this weekend so I took a road trip to the old campsite yesterday & as I said in the picture sticky...the Morels are up!
Everywhere I went looking I saw footprints,but the previous hunters didn't get 'em all by jimminy.
I used the tool to harvest 'em & the Tobey's Knife to enjoy 'em.
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Sorry for the fuzzy pic,I took 2 & they were both bad so I picked the best of the 2.:o
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Dipped 'em in egg,then flour,(seasoned with Cape Perpetua Sea Salt & Table Mtn. Pepper)then fried.
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Then eaten!Along with a nice thick pork loin chop & some angel hair pasta.
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I hope you all had a good weekend & took a moment to reflect on why we had this day off.
 
Yum!

I had one batch this year, and gave some to my step mother for her birthday.

Thanks for the pictures!

best

mqqn
 
resurrecting an oldy but a goody! duck bites cooked in bacon grease....
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i really came back to this thread to see if Karen was still selling her Drift Creek Gourmet spices. I am out of pepper!
 
Mmm - that looks very tasty!

Mack told me she was still selling the DCG goods, but she is also now working full time.

I am about half way through my stuff from Drift Creek -

best

mqqn
 
TPVT said:
resurrecting an oldy but a goody! duck bites cooked in bacon grease....
10178309683_662c18cce5_c.jpg


i really came back to this thread to see if Karen was still selling her Drift Creek Gourmet spices. I am out of pepper!
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She's still doing it but may need a little notice to get things ready. PM me when you know what you want and I'll let you know what she needs.
BTW, that duck looks really good.
 
I've got a couple things working right now. The first is baby back ribs. I rub them with my standard rub, then smoke them over hickory and alder for about 4.5 hours at very low heat. I then vacuum seal them and cook them overnight at 140 degrees F sous vide style in my circulator.

The other is something you'd normally braise but I'm doing it sous vide, too. I start out by sauteeing about 1/2 a small vidalia onion and about 1.5 cups of sliced portobello mushrooms in a bit of butter with a pinch of salt. I deglaze the pan with about 1 bottle of Guiness Stout, 8 oz of prune juice and 10 oz of beef stock. While this is simmering I added a few TBSP of raisans, a good squirt of ketchup, about 1 tsp of fish sauce and a little Srirracha. This gets reduced by about 1/3 then is allowed to cool.

Once the liquid is cooled down in the fridge I get a cast iron pan smoking hot on the stove. I sear off some small chuck steaks, just enough to get some good browning but not really cooked. Then they go into a bag and the liquid is poured in. My chamber machine seals liquid filled bags with no problem. Once I seal it the bag goes into the circulator @ 131 degrees F to cook for about 10 hours. I'll drain the meat tomorrow, heat and lightly reduce the liquid and give the steaks another quick sear to get them good and hot. Then I'll pour the sauce back on them and have lunch!:D
 
Hahaha! Some days I feel like I am. I still cook enough burgers to keep my ego in check. But I still drink my Perrier with my pinky finger extended!:D
 
TPVT said:
resurrecting an oldy but a goody! duck bites cooked in bacon grease....
10178309683_662c18cce5_c.jpg


i really came back to this thread to see if Karen was still selling her Drift Creek Gourmet spices. I am out of pepper!
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Duck bites?,what is that..beaks? :barf:

Just kidding Todd.It sure is satisfying eating what you harvested yourself ain't it?
 
mykel m said:
Duck bites?,what is that..beaks? :barf:

Just kidding Todd.It sure is satisfying eating what you harvested yourself ain't it?
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thanks guys. and myke, even better was that my boys LOVED it. i guess i better start improving my aim! :rolleyes:

mack, i'll ping ya. thanks.
 
Received my new order. two shakers of pepper. very happy. thanks Karen!

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Rob Babcock said:
Hahaha! Some days I feel like I am. I still cook enough burgers to keep my ego in check. But I still drink my Perrier with my pinky finger extended!:D
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Living in the area you are in, I have to ask. Do you have a good recipe for Knefla? I became addicted to it when I used to stop in Mandan every couple of months and would love to make it while I'm home.

TPVT said:
Received my new order. two shakers of pepper. very happy. thanks Karen!

10717077594_927c1094d6_c.jpg
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Oh, man that looks good.
 
Working these days Sunday to Wednesday so today with great weather, I decided to barbecue a rack of pork babybacks with red potatoes and Anaheim chiles. As I type this, I'm stuffed.
 
JackHammer said:
Working these days Sunday to Wednesday so today with great weather, I decided to barbecue a rack of pork babybacks with red potatoes and Anaheim chiles. As I type this, I'm stuffed.
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looks great. and that's the second time i've seen that knife. the handle looks perfect. what is it?
 
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