What's Cooking?

[Chief Grey Bear]

Whaaat??

 

[MOPanfisher]

Chief you should buy them $1 persimmons and make some jam to put on some of Ness's sourdough bread.  just think if them foreign persimmons are worth a dollar, then how many dollars worth of native ones are wasted here.  you could become a persimmon mogul.

[ness]

Made a chicken and noodles thang today. Used a rotisserie chicken, which may be cheating but, dang, they're tasty, pretty cheap and a lot less trouble. Cut out the back bone, pulled all the bones, pitched the skin and picked the meat. Tossed the bones into some water with carrots, celery, onion and bay leaves, making a little bit of stock. Supplemented that with some store bought broth. Onion, celery, carrot, parsley, bay leaves and egg noodles. Added in the meat and some peas. I know there are pea haters out there, but they're a must for me. Pretty dang good, and the ho-made stock was definitely what made it.  I know the following picture is gonna open me up to some ribbing, but it's the only one I've got. Go easy boys  ?

 

 

 

[BilletHead]

   Only thing I see missing is the crater of mashed taters for the receptacle to hold your fixings.  Peas included if you must (wish).

BilletHead has balls of rum.

[ness]

Toast:

[snagged in outlet 3]

16 hours ago, Mitch f said:

That place was under water one year ago.....not that I've ever been there??

I haven't been in there in years.  We used to hold our union meetings there.

[Johnsfolly]

Got to meet Hank Shaw in KC last night. Really enjoyed his talk. Seems like the kind of guy you can move the dry aging elk ham in his beer cooler to grab one of his home brews and sit and talk about hunting, fishing, and cooking. Really relatable guy.

I felt a little inspired by his talk, but have not been real successful securing red meat from the field. So I had to find something to do with a pound of store burger. So I diced half of a medium yellow onion and a carrot and sauted them in olive oil. Minced three cloves of garlic and added the burger to brown. Then added diced roasted red peppers and some of our pickled chanterelles (Hank Shaw recipe). Once meat was browned I added smoked paprika, powdered garlic, thyme, two tsp of brown sugar, 3 tbsp ketchup, tbsp dijon mustard, and 2 tbsp tomato sauce. Salt and pepper. Allowed it to simmer to incorporate the flavors. Turned out to be a pretty decent sloppy joe.

[Johnsfolly]

By the way Hank does dry age meat in his beer cooler which hangs above his homebrew beer.

[BilletHead]

    Glad you made it over to see him John!

  Really need to get with you sometime and gift you some waterfowl breasts for you to work with. Speaking of waterfowl got something going, you all wish me luck. Spickgans , German Smoked Goose Breast. The Mrs and I had a good hunt Sunday morning,

      I was looking for the perfect pair of matched GOOSE breast halves. This was the morning. Stripped out two pair with a good thick fat layer for this purpose,

   Starting with one pair I soaked them for a long day in scotch, they went in at four AM before a hunt. Late this afternoon into spices and cure for three to four days. We will see how that goes and what will be next in the operation ?

BilletHead

 

[Terrierman]

Why on God's green earth anyone would have a problem with and feel the need to insult the participants in what is in effect an interactive on-line cookbook is beyond me.