What's Cooking?

[BilletHead]

2 minutes ago, Johnsfolly said:

Looks fantastic Marty! Have to wipe my mouth a bit😌. Been seeing deer snd now some squirrels in the back. No permission from landlord on letting me arrow one of these deer. If I do, will work on a loin roast like yours.

              Pretty easy John,

  If a hack like me can do this I am sure the scientist Folly can too .  

     

1 minute ago, Johnsfolly said:

Happy wife happy life! Looks like a great night in BilletHeadVille!

       For sure!

  BilletHead

[rps]

The picture does not do the meal justice.

[Terrierman]

17 hours ago, Terrierman said:

I'm reprising the polish sausage, kraut, potatoes and fruit bake.  This time on the egg and with a bosc pear and an apple and with venison polish.  I'll let you know if it's any good.  Hoping it will be about right for kickoff of Bears vs. Vikings.  Fire is starting now.  Will use some hickory and a piece of alder to add some smoke.

I made a fatal error.  Did this in a regular cast iron dutch oven.  It picked up a lot of iron flavor due to the acid in the kraut.  Do this in non-reactive bakeware only.

[BilletHead]

4 minutes ago, Terrierman said:

I made a fatal error.  Did this in a regular cast iron dutch oven.  It picked up a lot of iron flavor due to the acid in the kraut.  Do this in non-reactive bakeware only.

  Yep and I avoid heavy tomato base dishes too in cast iron. 

 BilletHead

[Terrierman]

I've got an enameled dutch oven too, but it does not go on the egg.  Should have just used the oven.  Live and learn.  Something I really already know, but got a bad reminder.

[MOPanfisher]

Since I am home with Mom today, I have some time to expirament.  Pulled a couple big turnips, peeled and chunked them up.  Am boiling them in a beef bRoth with sugar.  Normally boil them in water and suga with a little red pepper, but haven't got much to lose but a couple turnips and I have plenty of those.  Tonight have some of last year's venison loin pieces thawing, they are slated for a hot sear in a skillet, when I get them right and not over cooked they are fabulous, otherwise they are just good, we shall see.

Well the turnips were dang tasty, very mild with a slight sweetness, couldn't really pick up any beef flavor (was water and beef bullion) but many years of bodily abuse and some modern chemicals have robbed me of the ability to pick up subtle flavor many times.  They were good no ugh I will make the again for supper to go with the venison, assuming supper isn't delayed again as my wife is coming home from work and going down to her deer stand.

[MOPanfisher]

Well they came out wonderfully.  Unfortunately no time to enjoy because there are 2 more of he dang things hanging from my tractor.  Thank goodness she says she is done.  Oh also made a un through the orchard and salvaged enough Arkansas black apples to make some fried apples with dried blueberries apples craisins.

[ness]

A couple recent meals. Roasted lemon and rosemary chicken, baked sweet tater and Smoove B’s favorite - corn. 

Leftover chicken in a gravy with thyme over egg noodles.

Rubenstien hoping for a lick or ten

 

[MOPanfisher]

Just because everyone else show nicely composed plates I took a minute and prettied one uo before I wolfed it down.  Am currently on a rest break after field dressingthe last 2.  My words to my wife, "for the live of little gren apples, STOP SHOOTING DEER".  Good thing I have enough seasoning to make I believe 125 lbs of summer sausage and andouille sausage.  Gonna be a busy  christmas period once the CWD checks come back.  One of the hind quarters of the button buck is gonna get save whole and smoked for Christmas or new years.  Back to work now.

[rps]

53 minutes ago, MOPanfisher said:

Just because everyone else show nicely composed plates I took a minute and prettied one uo before I wolfed it down.  Am currently on a rest break after field dressingthe last 2.  My words to my wife, "for the live of little gren apples, STOP SHOOTING DEER".  Good thing I have enough seasoning to make I believe 125 lbs of summer sausage and andouille sausage.  Gonna be a busy  christmas period once the CWD checks come back.  One of the hind quarters of the button buck is gonna get save whole and smoked for Christmas or new years.  Back to work now.

Good food is good food. Presentation exists to convince the customer (wife, child, in laws) to try it. It has become second nature for me, but clearly not necessary. Television shows to the contrary notwithstanding, food is not a competition.