Adventures with anrkst.

Thhhheee mmmuuusshhrrooommss! ( Lots of em!!)


And finally, the pork. I have a bunch of happy "helpers" under my feet....


When the meat hits about 90% done it's time to put the vegetables back in. Give them just a minute or two to start to sizzle again...


And nest your drained noddles in the center of this donut of deliciousness.
(Ok the onions are in a separate 12" carbon steel pan but again, that pic never showed up. Color me slightly irritated.)

 

Pour the sauce in, bring it to a high simmer, and drop the lid on it for 10-12 minutes. Easy peasy.


Pot weighs about 25 lbs empty...someone who is orange, and furry, has no fear I'm going to drop this on his head.


It doesn't look much different, but the smell brought them to the table. It's soy/ Japanese food smelling but that twinge of pepper...oh my.


I said after, we should set a timer and document how fast these pots go empty. It didn't take long.

There you go, this was another pretty easy one to do. It would also be easy to increase or decrease the size based on your needs. Using my Yeti's I could do this 3 days into the " Nothing" with no problem. Although I might have "new freinds " show up if the smell drifts very far on the wind...nothing brings people together better than food. Use a big enough pot.

 

Again your meal looks amazing!
This would need a lot of beer!

 

Guiness Extra Stout was my beverage for this adventure.

 

One of my favourite brews
The first time I got it, I thought the little nitrogen filled ball was made for shaking the content... BAD idea

 

It is just way too nice to not be outside......

and so the "Esee Mafia" rides again!

 

I was cleaning and organizing my deep freeze before deer season opens and came up with a bit of fish..


This is going to be Thai curry fish, the mix ( if you're interested) is 1/2 cup of soy (aminos is a soy substitute), 3 tablespoons of maple syrup, 2 tablespoons rice vinegar,2 tablespoons of sesame oil, 1 tablespoon of ginger ( dry, pastes or fresh) 2 tablespoons of Thai curry, 1 tablespoon of corn starch and 1 cup of water. I put mine in a 1 quart Naglene and shake viciously for several minutes.


Going to need a pile of vegetables too. Left going down.. Corn/asparagus 2 cups each. 12 oz sugar snap peas. 3 large carrots ,matchstick cut. 1 lb of broccoli florets. 3 large bell peppers sliced. 12 oz of califlower. 1 lb of mushrooms 1/4 cut.

 

I like to sauté and stage my vegetables, it doesn't take long. 3-4 minutes per item? Just a lot of stirring and moving things around.

 

More veggies...in that last pic you can see my lil saucepan in the background. I put a 1/2 stick of butter and some oil and warm it on the brick just enough to melt, ( mine was evoo but you can use whatever you like), a big spoon to keep it going in when needed. Makes this almost like wok cooking but less tippy.

 

Then the fish. These were thin so only a minute or two each side. I dusted them with a light Mrs Dash/ ginger powder/black pepper blend. This is actually only half of them, I had to do 2 sets to keep from crowding the pan. ( and it's a 14 ". )


When the fish is out, throw a layer of your veg in...just a mix, nothing separated or neat about this one....


Then the fish and then vegetables. Layers of yummy.

 

Pour that sauce you made over it....


Drop the lid on and go off and leave it for 20-25 minutes.


There you go, another easy to do Asian inspired meal for the hungry's in your locality.

 

Mine was served on brown rice. Not an essential step but rice is so easy to have available in the camp. This had a nice ginger zing to it, I really liked it. This recipe is for sure going to be in my chuckwagon list.

Y'all stop by if you see me in a campground somewhere, you can bet I will have something in a cast iron pot that will do you up right.

 

This is something I will try to cook! I love fish and this looks incredible.

 

Hmmmmm. This is going to require a pot. A BIG pot.


Maybe this one?


That's my 5 quart high wall on the right, the one I normally do whole chickens in.
My newest piece is a deep well Lodge 14". Around 10 quarts capacity, and bloody heavy. Like pay an extra quarter of the selling price in shipping cost heavy.


Something...dangerous..is about to happen. I'm sure of it.

 

Well it wouldn't be a party at my house unless there are sharp things involved.


Wash the outside, just water and a brush or scrubbie. Then a plug cut, just like a jack-o-lantern eh?
I just made my initial punctures with the knife then connect them with the saw in my Leatherman. Lots easier.


After scooping out the insides (I used an ice cream scoop ,stiff and cuts like a hook knife. ). Wipe the outside with your favorite cooking oil

 

I like cooking. I like eating. But part of it is I love playing with knives.


The "4th" bin on my meat processing table. ( Don't worry, the neighbors still have their cute lil sproingy fiest terrier.)
This is bits of everything, silverskin with meat still on it, trim out from around the bones, the kind of stuff you would normally make hamburger grind from. Except I don't like to grind meat...So "D cut". Dogmeat.


4 bags in the jar, each one about 8 oz.


The result. 4 quart bowl of marinated venison on the right, 1 quart bowl of inedible trim on the left.


Sent Beloved to the store, " Get a piece of beef." She brought back a close trimmed black angus roast. About 1.5 lbs.

 

Vegetables, along with a quart of frozen mix from the freezer stash....


Did I mention I LOVE this knife!

 

Then there's cooking. Lots of "just get a little sear on it", this involves carbon steel, olive oil,.....and wine.


Along in there somewhere I need to make a roux....


And here, my ever present "assistant ".