What Are You Eating?

[Mossback]

Double cut venison chop dusted with coriander, juniper berry, thyme and black pepper grilled
and served with a port wine venison demiglace with shallots and a few tart cherries.
Wild rice and filet beans round out the plate.
Went with a Pinot for the wine, worked nicely...

 

[Brute]

Bacon & Swiss frittata this morning

 

[G_Smolt]

Venison and wild mushroom stroganoff with plenty of cracked black pepper and enough flat-leaf to choke a horse...'cause I like parsley.
Made while finishing off a Cotes du Roussillon, eaten with a Chateauneuf du Pape.

 

[Brute]

Skirt steaks ready for the grill…

 

[Brute]

Skirt steak with chimichuri, roasted summer squash, tomato cuke salad & wild rice blend…

 

[HOG]

Chicharrón.

 

[troutstalker]

Chicharrón.

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That is really cool. Looks amazing!

 

[HOG]

That is really cool. Looks amazing!

I can’t take credit, I just ate it. Mate from Brazil, that currently resides in Manson, came down and cooked one up for a harvest party. It was amazing.

 

[Matt B]

I can’t take credit, I just ate it. Mate from Brazil, that currently resides in Manson, came down and cooked one up for a harvest party. It was amazing.

I bet it was. It looks amazing. It’s interesting, is that what they call chicharron in Brazil? In Mexico it usually means pork rinds aka fried pork skin and fat.

 

[HOG]

I bet it was. It looks amazing. It’s interesting, is that what they call chicharron in Brazil? In Mexico it usually means pork rinds aka fried pork skin and fat.

I am definitely not being technical with the lingo. Best part, per my mate, was the crispy belly that he called Chicharrón, I couldn’t find any better part so I agreed. But it was all delicious, dark and light meat, skin, did not matter.

 

[Mossback]

Have your mate fix you some feijoada...

"Some of the best stuff I have ever had"

 

[ThatGuyRyRy]

I tried a new one-pot recipe where they just add the mirin to the rice while cooking and then steam your miso- glazed salmon on top of the rice. I already wasn't going authentic used brown rice and then thought maybe I should add the gummy egg and spot prawns to stretch for left overs since I got to head to the office the next three days. And it's a winner! I think on the weekly meal plan now though I don't have enough spot prawns to keep that addition for long.

 

[Brute]

I tried a new one-pot recipe where they just add the mirin to the rice while cooking and then steam your miso- glazed salmon on top of the rice. I already wasn't going authentic used brown rice and then thought maybe I should add the gummy egg and spot prawns to stretch for left overs since I got to head to the office the next three days. And it's a winner! I think on the weekly meal plan now though I don't have enough spot prawns to keep that addition for long.

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I could eat that brah…

 

[G_Smolt]

Pork adobo over basmati.

 

[G_Smolt]

Penne with golden chanterelles from the back 40, shallots, thyme, and parsley from the garden, and chevre from some French goat. Served with a sprinkle of Sitka sea salt, enough cracked black to choke a horse, and a bit of parm-reg.
Cooked and eaten with the help of a smooth, tasty cote du rhone.

 

[Dr. Magill]

Penne with golden chanterelles from the back 40, shallots, thyme, and parsley from the garden, and chevre from some French goat. Served with a sprinkle of Sitka sea salt, enough cracked black to choke a horse, and a bit of parm-reg.
Cooked and eaten with the help of a smooth, tasty cote du rhone.
View attachment 33470

You sure do eat well
Are you the chef?

 

[G_Smolt]

You sure do eat well
Are you the chef?

Yessir. Long AK winters make for some fun kitchen exploration time, and the local woods provide.

 

[G_Smolt]

How Friday night started.


How it's going.


Semolina/AP dough, shallots, garlic, bacon, chevre, golden chanterelles, and some olive oil. Enjoyed with a tasty-ass chenin blanc / viognier blend.

 

[Mossback]

That French goat is getting a workout...



Pizza looks great.
We had thai curry with ginger rice.
It came from a restaraunt, take out...
First time i a long time, so have done pretty good with cooking from scratch at home.

 

[G_Smolt]

That French goat is getting a workout...

Costco chevre is a beautiful thing.

And so is thai curry. I'm partial to the green myownself, I just need to make another years' worth and get it all froze up in cubes soon...