Oh hell yeah!
What Are You Eating?
- Thread starter Brute
- Start date
A picture is not always worth a thousand words. I see "slab of meat, medium rare." Five words. I expect there is more to the story and would like to know. Wouldn't you like to tell us something about it?
Beware...he is trying to get free wine...
In some circles, that is all one really needs to know, that the food is perfectly cooked...and ready to eat.
Note the lack of white wine, another good sign.
Maybe a bavette (flank) steak?
When you routinely cook for one the tendency is not to get fancy.
And just in case Salmo sees this, Ground chicken and sausage meatloaf, roasted green beans and baked cheddar baby potatoes. Meatloaf is assembled with 452.7 grams of ground chicken, 457.1 grams of Jimmy Dean regular sausage blended with 136 grams of chopped onions, 136 grams of chopped water chestnuts and 151 grams of chopped white mushrooms mixed with a couple generous splashes of Agostino Recca fermented anchovy juice. Green beans are cut on the bias to lengths of approximately 54 mm and rubbed with olive oil. Baby potatoes between 19.05 and 32.75 mm are rubbed with olive oil and melted butter before being roasted at 375 and dusted with cheddar. Edit: Conversions to Celsius available on request. Best not served with cheap-ass white wine.
And just in case Salmo sees this, Ground chicken and sausage meatloaf, roasted green beans and baked cheddar baby potatoes. Meatloaf is assembled with 452.7 grams of ground chicken, 457.1 grams of Jimmy Dean regular sausage blended with 136 grams of chopped onions, 136 grams of chopped water chestnuts and 151 grams of chopped white mushrooms mixed with a couple generous splashes of Agostino Recca fermented anchovy juice. Green beans are cut on the bias to lengths of approximately 54 mm and rubbed with olive oil. Baby potatoes between 19.05 and 32.75 mm are rubbed with olive oil and melted butter before being roasted at 375 and dusted with cheddar. Edit: Conversions to Celsius available on request. Best not served with cheap-ass white wine.
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Skirt steak that was marinated all day in some homemade teriyaki sauce with a lot of extra garlic. Rice with some seaweed added while it cooked and some black sesame seeds on top. An Old Elk wheated whiskey pick from a group in Vegas.. Raspberry Sorbet for dessert! Bedtime now! Busy week coming up! Cheers!
Never had Colgin, but heard it's very good! And a 2013! Cheers!
A
Anonymous member 148
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All this fancy wine, here's a 2013 vintage I've been holding onto.
Crispy rice cakes topped with avocado, spicy shrimp mix, jalapeno, and unagi sauce. Quick rice vinegar pickle. My wife's grandmother's holiday China really classes up the joint. Paired with a Pfreim Japanese Lager.
Fair nuff! There is a story indeed. It's been quite a busy week, this is a whitetail tenderloin from a buck I worked very hard to find this fall in Northern ID, effort and a bit of luck on the last day of the season came together. Consequently my wife is starting to taste test with our 5 month old son so this is in fact the first meat taste he's ever tried
as for the rest of the processing I just wrapped up last night, everything always takes longer than you think! Haha 
He’s gonna be spoiled for life…I grew up eating venison…Fair nuff! There is a story indeed. It's been quite a busy week, this is a whitetail tenderloin from a buck I worked very hard to find this fall in Northern ID, effort and a bit of luck on the last day of the season came together. Consequently my wife is starting to taste test with our 5 month old son so this is in fact the first meat taste he's ever tried
