What's Cooking?

[BilletHead]

Just now, grizwilson said:

Well Billethead, after your prime rib post you have peaked Momma Bears interest in sous vide, much more successful than the deer tartar.  What brand/model do you recommend? 

 

       Griz we bought the Crux brand from Macy's as it was on sale. Most of the guys on here are using the Anova brand. From what i seen you can get it cheaper now too. It is bluetooth enabled in case you don't want to get out of the chair to push buttons . I like to push buttons and buttons that control people too as you can see .

    Ask Momma bear what's not to like about deer tartar? Deer and spices what's not to like? Is it the texture? She will never know unless you make it for her,

BilletHead

[Gavin]

Had the Anova Sous Vide gizmo for 2 years and many meals. Still very happy with it. Did not take a single picture but was a good trip. They all look the same anyway. Filthy men in canoes in gray winter woods.

[MOPanfisher]

29 minutes ago, grizwilson said:

My wife taught Educable Mentally Handicapped for many years, she assures me that I would have been part of the program, BD, ADD or something. She explains to me that many of us are visual/hands on learners.....lets not get into phonics..... just sayin  

I am quite sure I would have been diagnosed as ADHD in school.  They tried to tell me my son was ADHD  or ADD, I laughed and explained that no he was just smart and bored to death in class.  They put him in a upper level class and he loved it.  Heck some days I would still.fit into the ADHD mold, I can be doing a job and get distracted by a loose bolt, and spend the next hour or two re-threading it and putting it back.  Then wonder why I don't get much done, oh look a squirrel!!

[Quillback]

Dang Marty that rib roast looks good.  Maybe next year at Jigfest we get everybody to throw in an additional $20 and we do rib roast.  Dunno how that would work as it would be a lot of roast to cook at one time, but man it looks good!

[Gavin]

Paddle Jon did well. Handles differently than a 17' canoe. Gotta set your shot well in advance. Will not spin on a dime but slow & predictable. The 55TM pushes it along nicely.

[BilletHead]

22 minutes ago, MOPanfisher said:

I am quite sure I would have been diagnosed as ADHD in school.  They tried to tell me my son was ADHD  or ADD, I laughed and explained that no he was just smart and bored to death in class.  They put him in a upper level class and he loved it.  Heck some days I would still.fit into the ADHD mold, I can be doing a job and get distracted by a loose bolt, and spend the next hour or two re-threading it and putting it back.  Then wonder why I don't get much done, oh look a squirrel!!

       Back in Griz and my days there was no such sickness. It was just called being a boy. A pain in the rear type of boy but we made it without being medicated. At least I was not, were you Griz? If you did not grow out of it into adulthood I think there was shock treatments or if really bad a lobotomy .  Guess i was good at hiding mine as I never grew out of it !

BilletHead

5 minutes ago, Quillback said:

Dang Marty that rib roast looks good.  Maybe next year at Jigfest we get everybody to throw in an additional $20 and we do rib roast.  Dunno how that would work as it would be a lot of roast to cook at one time, but man it looks good!

     May be doable but would need multiple cookers going at once for that tribe and I would be a nervous wreck and missing fishing that day watching the pot that never boils .

BilletHead 

[rps]

[ness]

Roast looks excellent, Marty. Interesting technique at the end—egg wash is a new one for me. 

[BilletHead]

11 minutes ago, ness said:

Roast looks excellent, Marty. Interesting technique at the end—egg wash is a new one for me. 

          It really does not say John but I am thinking it is the glue to get the spices to adhere to the meat. From what I am learning wet meat does not brown well or caramelize during the browning process. So we pat dry it to be able to brown, doing this takes away any moisture for spices to stick to. Sound counter intuitive adding egg in the form of glue? Hey it worked but not sure if the meat below the egg really browned or not. Just egg white too in the wash. I just know I follow good directions if there is pictures involved,

BilletHead 

[Johnsfolly]

This will be the last food post for this evening. A friend of mine gifted us with a mallard and a teal breast. I thawed out the two duck breasts and one of our venison round steaks. I made a marinade with balsamic vinegar, honey, garlic powder, and Asian five spice. I put the duck breasts in a Ziploc with the marinade and let soak for a couple of hours. I seasoned the venison with montreal steak seasoning and garlic powder.

With the meat doing its thing. I prepped the rest of the meal. I had bought two king oyster mushrooms from the local Asian market. These are big fungus. Each is about 7 inches in length.

We have eaten these guys before. These are a sweeter and not as an earthy flavored mushroom. I sliced these guys and also sliced up the remaining oyster mushrooms from the other night. I sliced a half of a yellow onion and minced a single clove of garlic all to be cooked with the mushrooms.

I peeled and cut all of our remaining carrots on a bias. I minced about a teaspoon of fresh garlic. I juiced a small orange, added about a 1/4 teaspoon of powdered ginger, and two teaspoons of honey and mixed that well for a glaze for the carrots.

I heated my cast iron skillet and added olive oil and a tablespoon of butter to the skillet. I was going to cook all of the meat in the same skillet. I started with the venison and cooked the meat on one side for about 5 to 6 minutes. While the meat was cooking I put a little water into a sauce pan and began cooking the carrots. In another skillet I started the sauté the onions and garlic with a little butter. Once the onions were translucent, I added the mushrooms. I covered them and flipped the venison steak and added the mallard breast.

I cooked the mallard breast for about 3 minutes and turned the meat. Then I added the teal breast to the skillet. Only cooked each of those breasts for about 2 minutes a side. I pulled the duck and covered it with foil to rest. Finished cooking the venison in the oven. Once the carrots were a bit tender, I drained the water and put the carrots into a small skillet and added the minced ginger and the glaze. I cooked the carrots over med high heat until the sauce became a glaze. I added tarragon and a little balsamic to the mushrooms and S&P. I slightly overcooked the venison and may have been a bit under on the mallard, but it did all come together with just a little S&P on the meat. I should have thought about a glass of red wine, but missed that opportunity.