What's Cooking?

[Chief Grey Bear]

24 minutes ago, BilletHead said:

    Yes Chief we have done some straight deer too. We found it needing some fat for frying. Have some spicy goose summer sausage in the fridge curing right now. it will go in the smoker sometime tomorrow. Here is to hoping it turns out good.

BilletHead

Have you tried not frying as long? It does cook much faster. 

[ness]

10 minutes ago, Chief Grey Bear said:

I love looking through this book. 

I love Minced Meat pie. But I've never been brave enough to tackle the one in this book. But boy it looks good. 

I like collecting older cookbooks. Not only for the recipes, but the photos that were cutting edge in 40's, 50's, 60's, and 70's are really cool in my opinion. It just really takes you back home. 

I only post this today because Marty mentioned his Game cookbook and wanted to share this one with y'all. 

I've got a few books from that series. I know what you mean about the photos.

[BilletHead]

     Yes we have. Other than what the fat does for frying it also adds moisture. Plain deer is dry. Fat's where it's at baby!

Really wanting to try charcuterie. Dry curing some meat. Particularly some goose and duck breast. Figuring out the temperature and right moisture in the right place is the biggest challenge. A guy can get quite the investment building a curing chamber. Curtise our forum member on here and I have been discussing this. I have a concrete in the ground storm shelter that keeps the right temperature but a little dry humidity wise. I could do a humidifier but it is a long way from the house for an extension cord. May take me a while but will come up with something.

BilletHead

[BilletHead]

   Ness I have a couple from that series also somewhere in my archives. Now you have me wanting to find them. Thanks allot buddy I will be digging, making a mess and the Mrs. will be saying put it all back like you found it. Ha like that will happen .

BilletHead

[ness]

That pheasant photo just might have been staged  ?

 

[ness]

...and, yes, I need to dust in there. 

[BilletHead]

    You should of photo shopped your mug on that pheasant hunter. Be sure to include the leg humping dog and a skunk. .

BilletHead

[rps]

2 hours ago, BilletHead said:

     Yes we have. Other than what the fat does for frying it also adds moisture. Plain deer is dry. Fat's where it's at baby!

Really wanting to try charcuterie. Dry curing some meat. Particularly some goose and duck breast. Figuring out the temperature and right moisture in the right place is the biggest challenge. A guy can get quite the investment building a curing chamber. Curtise our forum member on here and I have been discussing this. I have a concrete in the ground storm shelter that keeps the right temperature but a little dry humidity wise. I could do a humidifier but it is a long way from the house for an extension cord. May take me a while but will come up with something.

BilletHead

One of the chefs at cooking school was named Jan (pronounced Yon). His mother practiced charcuterie and had her own store. When he chose to share what his mother sent him the students were knocked down by the other chefs coming through. I think the Billetheads need to tour France and learn from the pros. BTW, stay out of Paris and stick to the rural areas with farmers.

[MOPanfisher]

Last bachelor day for a while, maybe.  Grilled pork loin, some sautéed squash, corn on the cob, and some leftover, but reheated turnips. 

[Chief Grey Bear]

Very nice!

 Now set that corn free and let it soak up all that great grilled flavor!!