What's Cooking?

[BilletHead]

           Fried pheasant,

  Ok we have a young friend who's grandparents used to be neighbors with the BilletHead's. His name is Avery and we basically watched him grow up as he visited his grandparents on the farm. He graduated from KU with some type of outdoor degree or what ever you call it. For two years now he works on some type of ranch in Kansas. At this ranch they have wild pheasants plus raise supplemental pheasants to release for hunting. Avery has a couple dogs and guides hunters there also. Well he lost his grandpa last Spring and when his grandmother moved he helped and brought us some pheasant. Like six packages worth cleaned and vacuum sealed.  We thawed three and the Mrs. sliced them up and coated with a batter which is crispy when fried up. She also cut some potatoes in half. Some olive oil and onto a baking sheet cut face down at 350. As she was frying the bird I was ordered to pull and flip the half taters. Cover each with sharp cheddar, bacon bits and green onion slices and back into oven. Pheasant done, taters done and some wing sauce on the side. Darn fine Saturday dining,

    BilletHead

[Chief Grey Bear]

6 hours ago, ness said:

Think I forgot to share this last weekend. Good ol’ biscuits and gravy. This sure hit the spot. Rice’s medium hot sausage is my favorite, but it’s getting hard to find.

Homemade biscuits? 

Thats some really good looking gravy! Personally, I'm partial to bacon gravy, but I won't deny that looks great. 

But it appears you're getting a little sloppy with your place setting. That fork is a bit high. The butter knife for slicing the biscuits and sausage is completly missing. Unless you are some savage peasant that refuses to adhere to proper  etiquette. 

And I wasn't going to mention it, but you would be wise to lower the heat in your skillet a bit when frying your sausage. Some substandard cooks like to claim that is a crust that they strive to achieve. But let's be honest, its scorched. And any cook that even remotely adheres to standard tempatures for proper meat preparation would never serve that. 

But yeah, that looks delicious! I can taste it from here! Great job my friend!

[ness]

It wasn’t scorched, douchebag.  White plate, dark sausage...Google dynamic range. Or, grab the photo and adjust it until the plate is white. 😄

 

[MOPanfisher]

Pulled out a couple packages labeled skirt steak, a box of spring mix salad, some yelled squash and a loaf of store bought sourdough bread.  Fast sear on the skirt steaks left them rare to medium rare, sliced across the grain and into a bowl with salad and squash and a slice of bread.  Grandson and son in law are slurping it up like good oLe country boys would.  Dang good if I say so myself.

[Terrierman]

Has anyone tried "Plate it"?  It's like Blue Apron but with what we think are better menu options.

[ness]

Before:

and, after:

[Chief Grey Bear]

[snagged in outlet 3]

36 minutes ago, ness said:

Before:

and, after:

That’s not your table. 

[ness]

7 minutes ago, snagged in outlet 3 said:

That’s not your table. 

You are correct, sir. 

[rps]

Homemade chili cheese tots with cucumber/tomato salad and blue cheese dressing.