What's Cooking?

[rps]

7 hours ago, ness said:

Just noticed this. Love the grade b syrup!!

When we visit the wife's mother (she is 95} in New Hampshire, I pick up a jug. It works great in a brine, in barbecue sauce, and in salad dressings.

[snagged in outlet 3]

17 hours ago, Gavin said:

Yes very precise. I've checked mine with 3 different thermometers. What you dial in on the display is what you get. Plus you can bolt it to the side of any small container. My wife used in a small cooler the other day..

Anova Precision Cooker

Getting mine being delivered Friday!!!

[Mitch f]

On 12/13/2017 at 7:59 AM, ness said:

Last time I did that, the fire department showed up. I’m thinking sous vide on this too. 

 

[BilletHead]

7 minutes ago, Mitch f said:

 

           Best post of the night!

BilletHead

[ness]

 

 

[BilletHead]

           Another good meal here in BilletHeadVille,

  Cajun Sauce Piquante. It all started with a roux and compounded from there. The meat part was diced venison. Really good and next batch and oh yes there will be many next batches I will sub some of our smoked jalapenos instead of added hot sauce for the spicy heat part of the dish. Served in a bowl of white rice,

https://honest-food.net/venison-sauce-piquante-recipe/

   A full belly is a happy belly,

BilletHead

 

[rps]

Leftover pork roast turned into a baked hash with potatoes, onion, carrot, and turnip. Avocado with balsamic tomato dressing.

 

[BilletHead]

1 hour ago, rps said:

Leftover pork roast turned into a baked hash with potatoes, onion, carrot, and turnip. Avocado with balsamic tomato dressing.

 

           Looks pretty good RPS,

  When the BilletHead was young and growing up it was hash this and hash that kind of like the overload of spaghetti we used to eat. Kind of turned me off of such things later on but I may have to give has a go again seeing this,

BilletHead

[Johnsfolly]

15 hours ago, BilletHead said:

           Another good meal here in BilletHeadVille,

  Cajun Sauce Piquante. It all started with a roux and compounded from there. The meat part was diced venison. Really good and next batch and oh yes there will be many next batches I will sub some of our smoked jalapenos instead of added hot sauce for the spicy heat part of the dish. Served in a bowl of white rice,

https://honest-food.net/venison-sauce-piquante-recipe/

   A full belly is a happy belly,

BilletHead

 

Now I got a preview of this meal but kept thinking that the Landry boys had visited Billetheadville and brought some gator and crawfish for the sauce piquante☺! Sounds like venison worked as well.

Still would love to hear "Choot em Marty! Choot em!"

[BilletHead]

5 minutes ago, Johnsfolly said:

Now I got a preview of this meal but kept thinking that the Landry boys had visited Billetheadville and brought some gator and crawfish for the sauce piquante☺! Sounds like venison worked as well.

Still would love to hear "Choot em Marty! Choot em!"

          My Cajun buddy said his wife made a killer dish like this with the ducks he brings home. I could see how they and any meat would work in this dish. Endless possibilities. Like fly patterns there are variations of each fly and in cooking we make it our own by experiment. Diced wild turkey or squirrel maybe? My head is spinning thinking of this.

  BilletHead