What's Cooking?

[Ryan Miloshewski]

Anybody here ever done a whole venison shoulder? I saved a couple then got intimidated by my lack of kitchen ware as a young guy living on my own (ladies would hate my ktichen). I was thinking of crock pot or braising. Any tips helpful!

[MOPanfisher]

1 hour ago, Ryan Miloshewski said:

Anybody here ever done a whole venison shoulder? I saved a couple then got intimidated by my lack of kitchen ware as a young guy living on my own (ladies would hate my ktichen). I was thinking of crock pot or braising. Any tips helpful!

Smoker, brine it overnight, rub whatever type of seasoning makes you happy amok it hard for a hour or so.  Seal it up in an XL turkey oven bag and finish cooking.  I have done hind quarters but never thought there was enough meat in the front shoulders to make it worthwhile.  Besides my wife tends to put bullets through them.  However braising it first and then into a crock pot with plenry of beef stock and cooking it for long time would work too.  When done pull the meat off and make into sammich's.  Have done some venison where we dumped a jar of the pickled banana peppers in, juice and all and it was good.

[fishinwrench]

[rps]

Seasoned burger with stone ground mustard, Gorgonzola cheese and caramelized onions on thin bagel buns.

 

[snagged in outlet 3]

7 hours ago, rps said:

Seasoned burger with stone ground mustard, Gorgonzola cheese and caramelized onions on thin bagel buns.

 

And tots!  Don’t forget the tots. 

[MOPanfisher]

I am interested in the bass fillet recipe.  How do you collect the tournament anglers tears.

[rps]

On 10/9/2019 at 3:48 PM, Ryan Miloshewski said:

Anybody here ever done a whole venison shoulder? I saved a couple then got intimidated by my lack of kitchen ware as a young guy living on my own (ladies would hate my ktichen). I was thinking of crock pot or braising. Any tips helpful!

If you have the tools, I would suggest a "pulled pork" application. Low, slow smoke to 195 degrees internal then a long rest before shredding. Otherwise braise  at 225 until reaches 200 degrees , then chunk off the bone for serving over rice, noodle, or baby potatoes

[ness]

Looking for ideas or help to reverse-engineer a Chinese restaurant recipe. I've had it at multiple places, so it's a pretty well known recipe. Our favorite place in town doesn't even list it on their menu but will make it if you know to order it. 'Chicken and Snow Peas'. Recently had it in Colorado and now it's become my quest to figure it out. The way we've seen it is thin sliced chicken, snow peas and water chestnuts in a nearly translucent, whitish sauce. Plenty of garlic, seems to be a chicken broth based sauce. I don't detect vinegar or wine or ginger, and since it's white I don't think there's any soy or other dark sauce in it. It's fairly simple but flavorful. Thickened slightly. Chicken is thinly sliced and has no browning. Peas are crisp and green. Looked at a bunch of recipes online and they varied widely and had many ingredients that didn't fit what I was looking for. So...

Gave it a shot last night starting with just chicken broth from Better than Bouillon and minced garlic. Simmered until the garlic was cooked and tasted. Needed something else (no surprise) so I added a splash of white wine -- nope, then a little soy sauce -- nope, then a dash of oyster sauce -- nope. Went ahead and added the chicken and let it simmer a bit then added the snap peas (like them better than snow, and had some small, stringless ones). Pretty tasty dish, but not what I was shooting for. 

So -- any ideas??

[Flysmallie]

38 minutes ago, ness said:

So -- any ideas??

My Chinese recipe connection fled the state.

Have you tried asking the favorite place in town? 

[ness]

2 hours ago, Flysmallie said:

Have you tried asking the favorite place in town? 

They velly tight ripped.  

(Pretending it's the 70's and hoping no one will be offended.)