What Are You Eating?
- Thread starter Brute
- Start date
Polishing off a DIY sushi dinner with dessert. Coho ikura topped with quail egg yolk 
Rack of lamb with black truffle garlic mashed potatoes and air fryer zucchini fries.
Lamb was from Costco......Blah!
Lamb was from Costco......Blah!
DoesItFloat
Life of the Party
Estelle Costanza special
Wings
Went to one of my favorite spots in the mountains today to find these…
Had a good harvest and while we were driving home we were discussing what to make with them. I suggested throwing some thin slices on top of a good wood fired pizza from a restaurant. We got back into town and stopped by Pizzeria Credo in West Seattle. I ran inside and asked the cook if he would be down to cook a porcini pizza for us with our fresh picked mushrooms. He said no problem so I gave my girlfriend the thumbs up and started cleaning a few from our haul out of the trunk of the car. The owner caught wind and came out to see the mushrooms. He was super excited about it and asked if he could make us a special meal to eat and share with him and his team.
They made us a few different pizzas including this porcini, duck and goat cheese pizza which was amazing. The owner was a super nice guy and the food was excellent. What an awesome way to end a great day in the woods hunting my favorite mushroom to find.
Had a good harvest and while we were driving home we were discussing what to make with them. I suggested throwing some thin slices on top of a good wood fired pizza from a restaurant. We got back into town and stopped by Pizzeria Credo in West Seattle. I ran inside and asked the cook if he would be down to cook a porcini pizza for us with our fresh picked mushrooms. He said no problem so I gave my girlfriend the thumbs up and started cleaning a few from our haul out of the trunk of the car. The owner caught wind and came out to see the mushrooms. He was super excited about it and asked if he could make us a special meal to eat and share with him and his team.
They made us a few different pizzas including this porcini, duck and goat cheese pizza which was amazing. The owner was a super nice guy and the food was excellent. What an awesome way to end a great day in the woods hunting my favorite mushroom to find.
I'm pretty sure a gnome was sleeping under the one on the left...
Smoked pork belly
Garlic and scallions
Kimchi
Soy sauce, fish sauce, bachan's BBQ sauce, sesame oil
Fried egg
Garlic and scallions
Kimchi
Soy sauce, fish sauce, bachan's BBQ sauce, sesame oil
Fried egg
Fought off a few grizzly bears and wound up with some venison steaks.
Wild Rice Pilaf and Green Beans
Steaks seasoned with Juniper, Coriander, Thyme and Black Pepper and served w/ Wild Mushroom Port Wine Demi sauce.
Good with a Mencia...Fall meals are here.
Recommend...
Wild Rice Pilaf and Green Beans
Steaks seasoned with Juniper, Coriander, Thyme and Black Pepper and served w/ Wild Mushroom Port Wine Demi sauce.
Good with a Mencia...Fall meals are here.
Recommend...
I thought that's what bacon is, pork belly that has been smoked. Not so?
Maybe yours are, but when I was younger and shooting deer, the local smallish blacktail kind, the butcher told me that because of their diminutive size, they are called venison chops, not steaks. Anybody else ever heard that?
Chops, steaks...
Heard cuts of meat called both.
Venison chops at our place have a bone, look like this :
Actually elk here, but you get the idea.
If you cut the meat a different way, you can have steaks as we call them, by taking the muscle off the bone completely.
Good eats no matter how you slice it, or what call it. Top loin is good eats on all the various animals from my experience.
Heard cuts of meat called both.
Venison chops at our place have a bone, look like this :
Actually elk here, but you get the idea.
If you cut the meat a different way, you can have steaks as we call them, by taking the muscle off the bone completely.
Good eats no matter how you slice it, or what call it. Top loin is good eats on all the various animals from my experience.
Yes and no. It's kind like saying steelhead is the same as trout. Technically true but lacking nuance.
Bacon is typically dry cured then cold smoked (below 140F air/smoke temp) so the bacon is technically not "cooked". I made this by marinating with soy, mirin, and gochujang, then hot smoke at ~250F until internal temperature Reached 203F. It eats much differently in flavor and texture.
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