ness Posted May 4, 2015 Author Share Posted May 4, 2015 Well, the calendar is clearing up -- it's been a busy spring. Hope to be heading down soon. BilletHead 1 John Link to comment Share on other sites More sharing options...
rps Posted May 4, 2015 Share Posted May 4, 2015 I was out of town over the weekend - had two great meals. One was a smoked duck served on a roasted corn polenta. The other was a banh mi sandwich with a sesame noodles side. Tulsa has become a Mecca for bistros, bars, and foodie destinations. Tonight I have finished the mis en place for pork stir fry. What you are seeing is pork sliced thin, celery, carrots, sweet peppers, shiitake mushrooms, sugar snap peas, and a garlic ginger finish sauce that includes chicken broth, mirrin, rice vinegar, fish sauce, soy sauce, sriracha, hoisin, corn starch, onions. BilletHead, ness and Terrierman 3 Link to comment Share on other sites More sharing options...
ness Posted May 5, 2015 Author Share Posted May 5, 2015 Looks good -- I need to stir fry more. John Link to comment Share on other sites More sharing options...
BilletHead Posted May 5, 2015 Share Posted May 5, 2015 Hope you all don't get too bored with the same old thing. It is like this, we don't buy much meat at the store. Some pork in the form of bacon or ham. Chicken and maybe a steak once a month at the most. Lots of eggs and cheese and veggies we don't grow. It really means a lot to us to harvest what we can from the water, woods, sky etc. You get the picture. So meat wise it is deer, duck, goose, turkey, squirrel, fish, dove, so on and so forth. Things we can forage from the wild too. Then we do the container, raised bed garden and feast during it's season too. Berries also. So yes the same old thing but we have more control of some of what we put inside of ourselves. Today it was venison chops. Olive oil with some rosemary from the garden. Side of asparagus. Some from the garden and some we foraged from our wild patches. A big, I mean big salad from the garden consisting of a mix of Bibb and ruby glow varieties. Some store Vidalia's and a slight smothering of dressing. BilletHead tho1mas 1 "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 Link to comment Share on other sites More sharing options...
ness Posted May 6, 2015 Author Share Posted May 6, 2015 Hope you all don't get too bored with the same old thing. It is like this, we don't buy much meat at the store. Some pork in the form of bacon or ham. Chicken and maybe a steak once a month at the most. Lots of eggs and cheese and veggies we don't grow. It really means a lot to us to harvest what we can from the water, woods, sky etc. You get the picture. So meat wise it is deer, duck, goose, turkey, squirrel, fish, dove, so on and so forth. Things we can forage from the wild too. Then we do the container, raised bed garden and feast during it's season too. Berries also. So yes the same old thing but we have more control of some of what we put inside of ourselves. Today it was venison chops. Olive oil with some rosemary from the garden. Side of asparagus. Some from the garden and some we foraged from our wild patches. A big, I mean big salad from the garden consisting of a mix of Bibb and ruby glow varieties. Some store Vidalia's and a slight smothering of dressing. DSC_0128.JPG BilletHead ^^i like this. John Link to comment Share on other sites More sharing options...
rps Posted May 6, 2015 Share Posted May 6, 2015 I so approve. Link to comment Share on other sites More sharing options...
rps Posted May 6, 2015 Share Posted May 6, 2015 Start with bacon and make some biscuits. Options after that are darn near infinite, and you have left overs with great potential. Tonight I used some of the bacon fat to saute mushrooms and shallots. I added some par boiled broccoli and some of the bacon. Eggs plus herbs went in and everything went in the oven. Let's call it a frittata. Link to comment Share on other sites More sharing options...
rps Posted May 6, 2015 Share Posted May 6, 2015 The red is sun dried tomato. Link to comment Share on other sites More sharing options...
fishinwrench Posted May 6, 2015 Share Posted May 6, 2015 BH, you garden but you don't have CHICKENS ? You need some dang yard birds ! Link to comment Share on other sites More sharing options...
rps Posted May 7, 2015 Share Posted May 7, 2015 This is chicken curry over saffron rice. Recipe will follow. Link to comment Share on other sites More sharing options...
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