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   The Whitefront goose,

      Sous vide @129 for 1.5 hours. Then finished quickly on charcoal and a cherry split wood piece. Sides of split baked tater and salad. Best grilled goose we have ever had. thumbnail_ATT00001.jpgthumbnail_ATT00001 (2).jpgthumbnail_ATT00001 (1).jpg

"We have met the enemy and it is us",

Pogo

   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"

BilletHead

    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"

BilletHead

  P.S. "May your fences be short or hope you have long legs"

BilletHead

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8 minutes ago, curtisce said:

I thought it was a little big for a gh but way small for canada, forgot about your latest kill.

     You have had plenty on your mind. We need to figure them out next season. 

"We have met the enemy and it is us",

Pogo

   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"

BilletHead

    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"

BilletHead

  P.S. "May your fences be short or hope you have long legs"

BilletHead

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Another cooking hack for breakfast sausage.  Assuming you are using a log/roll of sausage.   Start with a cold pan.  Slice off a one inch thick piece and place it unformed into the pan. Using your fingers and starting in the middle, flatten out the patty in the pan.  Kind of like a pizza dough, flatten it so it grows out from the center.  When you finish forming, you do not want a clean edge, you want a broken edge all the way around the patty.  This approach will give you great browning that is even.  The broken edge keeps the patty from bowing into a bowl shape, making an even cook.  This trick worked really well for me so I thought I would share. 

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Made a pot roast with a chuck roast. Braised in mushroom liquor, beef stock, and red wine. Braised with onion chunks, carrots and whole garlic cloves. Served with broccoli and mashed potatoes.

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1 hour ago, Johnsfolly said:

 Braised in mushroom liquor, beef stick, and red wine. 

    

  Did you mean slim Jim in the braise?    I know, I know Beef Stock. 😁

"We have met the enemy and it is us",

Pogo

   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"

BilletHead

    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"

BilletHead

  P.S. "May your fences be short or hope you have long legs"

BilletHead

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5 hours ago, BilletHead said:
6 hours ago, Johnsfolly said:

 Braised in mushroom liquor, beef stick, and red wine. 

    

  Did you mean slim Jim in the braise?    I know, I know Beef Stock. 😁

Expand  

Corrected👍

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7 minutes ago, Terrierman said:

Keep on the Sunny Side, always on the Sunny Side....

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I like the cast iron, but have to admit that I am an over easy man😉

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