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[BilletHead]

       Everyone wants smellavision. I want tasteavision,

BilletHead

[MOPanfisher]

Out mowing the yard this evening and picked a hat full of Boletes.  Not sure the exact name of them, but they are the ones the turn blue underneath when you tough them.  Other than morels they are about the only wild mushrooms I care about.  Usually slice them thick about 1/4 inch and sauté in butter with some seasoning.  They are almost meaty in texture.

[Terrierman]

15 minutes ago, MOPanfisher said:

Out mowing the yard this evening and picked a hat full of Boletes.  Not sure the exact name of them, but they are the ones the turn blue underneath when you tough them.  Other than morels they are about the only wild mushrooms I care about.  Usually slice them thick about 1/4 inch and sauté in butter with some seasoning.  They are almost meaty in texture.

Never had them.  Won't miss the opportunity again!

[Gavin]

Boletes are a tough to ID...If from same spot, have tried before, up to you...Porcini in the same family. Not much confidence with them...not easy like morels, chants, hens, chickens, etc.

 

[MOPanfisher]

They are not all the same either.  I found a butt load of them in my pasture one year, same sponge looking underside but a tan instead of the red top.  Sliced off a piece a tasted it, bitter as all get out. They also get wormy fast.

[rps]

14 hours ago, ness said:

Been pretty dull cooking-wise around here. Too much eating out or frozen. But, the other night I came home with an idea for chicken salad, which has been sounding good lately. Chicken breast, Hellman's, dijon mustard, cayenne....and here's where it gets weird....capers, a little caper juice, and some diced water chestnuts. Those last two were my idea. Then, I realized I had some grapes so I chopped a few up, added them in and gave it a taste. It needed more capers, juice, salt and a bit more cayenne. Dang! Imma rite this one down!

Sorry no picture. Imagine chicken salad with grapes and little green things in it. 

 

The sweet and sour thing (gastrique) always works.

[rps]

Like Ness, no picture on this. But I found it definitely worth sharing.

1. Coat a boneless pork shoulder in salt, pepper, and Chinese Five Spice.

2. Vacuum seal the pork and immerse it in a 145 degree sous vide bath. Leave it there 24 hours.

3. Before you remove the pork, saute a sliced onion until about half carmelized. Add two sliced Granny Smith apples, a half jar of sauerkraut (about two cups) with juices, and 10 baby red potatoes halved or quartered. Add enough chicken stock and beer to almost cover the mixture. Taste and add brown sugar or commercial grade maple syrup, salt, and pepper to taste. Simmer until fluid reduced by half.

4. Remove the pork from its bag and pour the juices into the potato mix. Taste and adjust the seasoning.

5. Slice the pork in half inch steaks and serve covered with the potato mix.

BTW, the pork cook yields tender and juicy meat that barely requires a knife at the table.

 

[BilletHead]

7 hours ago, rps said:

Like Ness, no picture on this. But I found it definitely worth sharing.

1. Coat a boneless pork shoulder in salt, pepper, and Chinese Five Spice.

2. Vacuum seal the pork and immerse it in a 145 degree sous vide bath. Leave it there 24 hours.

3. Before you remove the pork, saute a sliced onion until about half carmelized. Add two sliced Granny Smith apples, a half jar of sauerkraut (about two cups) with juices, and 10 baby red potatoes halved or quartered. Add enough chicken stock and beer to almost cover the mixture. Taste and add brown sugar or commercial grade maple syrup, salt, and pepper to taste. Simmer until fluid reduced by half.

4. Remove the pork from its bag and pour the juices into the potato mix. Taste and adjust the seasoning.

5. Slice the pork in half inch steaks and serve covered with the potato mix.

BTW, the pork cook yields tender and juicy meat that barely requires a knife at the table.

 

           That actually sounds pretty good. How big a shoulder? So reading this you did not brown or sear the meat after the sous vide bath? Thanks,

BilletHead

[MOPanfisher]

Local store had some nice thick pork chops on sale.  Grilled hot, the Boletes from yesterday all sautéed  (way over cooked for my liking but wife likes them that way), and some late zucchini sautéed as well, side of cottage cheese, and some cooked apples from the orchard.  Nothing fancy just good eats.

[Johnsfolly]

8 hours ago, rps said:

Like Ness, no picture on this. But I found it definitely worth sharing.

1. Coat a boneless pork shoulder in salt, pepper, and Chinese Five Spice.

2. Vacuum seal the pork and immerse it in a 145 degree sous vide bath. Leave it there 24 hours.

3. Before you remove the pork, saute a sliced onion until about half carmelized. Add two sliced Granny Smith apples, a half jar of sauerkraut (about two cups) with juices, and 10 baby red potatoes halved or quartered. Add enough chicken stock and beer to almost cover the mixture. Taste and add brown sugar or commercial grade maple syrup, salt, and pepper to taste. Simmer until fluid reduced by half.

4. Remove the pork from its bag and pour the juices into the potato mix. Taste and adjust the seasoning.

5. Slice the pork in half inch steaks and serve covered with the potato mix.

BTW, the pork cook yields tender and juicy meat that barely requires a knife at the table.

 

Sounds like how I make pork and sauerkraut. Love chinese 5 spice and pork. Too bad no photos. Sounds really good.