Culinary Goodness

Discussion in 'General Discussion' started by Emac, Sep 11, 2016.

  1. Bushcraft_Dave

    Bushcraft_Dave Member

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    Kept dinner simple tonight, since it's the calm before the storm. Pan fried steaks in my cast Iron skillet. I tried a coulette cut steak today for the first time, cooked medium. Over cooked it a bit, I wanted medium rare. The other is a NY strip, cooked done (GF preference).

    Used the Nordsmith Canteen Knife for the honors. The handle is a work of art and the LTWK team did an amazing job with all the contours.

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    Last edited: Nov 24, 2022
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  2. anrkst6973

    anrkst6973 Member

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    Happy Thanksgiving Esee mob. :). Hope everyone is safe and warm today.
    I’m very non traditional about my menu for the occasion, and as per usual it’s just me n boo.
    So I made a pair of 15”s for Broiled Pork Loin and Seared Vegetables with 3 bulbs worth of chunked Garlic in real butter.

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  3. Bushman5

    Bushman5 Member

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    3 bulbs of garlic! Your getting up there finally. :D
     
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  4. Bushcraft_Dave

    Bushcraft_Dave Member

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    First time cooking a Turkey. I was supposed to just cook the Turkey but Covid happened and I had to rush and put together a couple of sides. Very basic spread but hey, gotta adapt.

    I used the Turkey bag method and it came out moist. I brined it for 12hrs, should’ve been 48hrs. The drippings made an amazing gravy.

    First Turkey completed, it came out pretty decent, I’ll take that as a win. Rib roast for Christmas next.



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  5. anrkst6973

    anrkst6973 Member

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    Nice job on the slice up @Bushcraft_Dave . Very neat and tidy. Well done.
     
  6. Bushman5

    Bushman5 Member

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    WOW!!!! :)
     
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  7. Bushman5

    Bushman5 Member

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    When life hands you a gift card to the grocery store, buy a big ribeye steaks and make beef stew :D ribeye beef stew, with onions, loads of garlic, salt, cumin, coriander, black pepper, rosemary

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  8. Bushcraft_Dave

    Bushcraft_Dave Member

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    @anrkst6973 @Bushman5 thank you gentlemen. I love seeing all the dishes you gentlemen and the whole gang here posts you. It’s a great seeing all the yummy meals posted here
     
  9. Bushcraft_Dave

    Bushcraft_Dave Member

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    Used leftovers to make an old classic school cafeteria- Turkey Slop.

    I used up all the celery and carrots, so it's just leftover turkey, Turkey dripping, milk, flour, and some seasoning- over mash.

    Had This for lunch and really enjoyed it!

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  10. T.A.

    T.A. Member

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    Tonight was deer heart pot fried with onions.
    First time eating it and to me it tasted like wild duck. Which is a very good .
    I only have a before pic. Got busy eating and forgot the prep and finished photo.
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    Last edited: Nov 25, 2022
  11. The Marsh Gorilla

    The Marsh Gorilla Member

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    I absolutely love deer hearts! Makes great fajitas too.
     
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  12. Bushman5

    Bushman5 Member

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    im trying to like organ meats, because they are so nutrient dense and SO CHEAP to buy , but I just can't get into them. Too gamy, iron tasting, weird textures. :(
     
  13. Bushcraft_Dave

    Bushcraft_Dave Member

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    there’s a Vietnamese chicken noodle dish that’s served with chicken meat, gizzards, heart, liver, and I guess you would call it soft “internal eggs”- really yummy
     
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  14. The Marsh Gorilla

    The Marsh Gorilla Member

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    I get that, hearts and gizzards do have an odd texture. I’ve never knowingly tried kidneys, but like liver. I think it was an easy one for me cause I grew up eating fried chicken liver and gizzards with my older grandparents and we used to save all our duck and coot gizzards through the waterfowl season to make a big gumbo with them.

    I’ve seen older generation creole and cajun folks use all of that from chickens in stew and gumbo. I’ve also watched older folks keep the soft internal eggs from turtles they cleaned, but I’m not sure how they cooked those. I think a lot of these things are about early exposure in life or if like @Bushman5 pointed out whether you have an aversion to irony/gamey flavors or odd textures. Meateater had a recent article about organ meats and they pointed out that heart is the only muscle that doesn’t go through rigor-mortise so it won’t soften with aging it, it’s not tough like a bad steak it’s just different. I find doing something with it that’s “slow n low” does help some or just grind it in with ground meat or sausage. The others are an either “you like it or you don’t” kinda deal lol.
     
  15. Kylemeister

    Kylemeister Member

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    Chicken fried beef liver with onions was one of my favorites as a child. Needs to be from a young cow. The older the cow, the stronger the flavor.
     
  16. anrkst6973

    anrkst6973 Member

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    Pan seared Liver, Onions, Peppers. A favorite from Mommas table as a wee snapper all the way to my Sous Nmba2Son making it in his own Carbon Steel pan.
     
  17. anrkst6973

    anrkst6973 Member

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    The holiday recovery food. Garlic Chicken Fried Rice. So easy n fast I’m not sure it even qualifies as work. :)
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    if it’s Garlic Chicken…it needs garlic. Right @Bushman5 ?
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    Rigggghhhttt?!! :D
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    and look at this ocean of dandelions! I must have a quart of this ultimate health food in my recipe.
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    “Da. I wills sample fer you. Smellz it. Is in dat wok…rite der.”
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    Told you. Filling, easy, delicious.
     
    Last edited: Nov 26, 2022
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  18. Bushman5

    Bushman5 Member

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    I did not know that , thank you
     
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  19. Bushman5

    Bushman5 Member

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    Leftover ribeye steak stew, with extra onions, loads of extra garlic added , plus a big can of red kidney beans added, with chili, paprika, cayenne pepper , cumin , coriander as well.

    Going to let it simmer until the meat cubes fall apart and the liquid is almost gone, then make wraps!

    beef stew is definitely versatile , can be made into so many dishes after you cook it as stew.

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    Brown rice added , after the meat cooked down

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    Last edited: Nov 26, 2022
  20. Bushman5

    Bushman5 Member

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    @anrkst6973

    that's a good start, I guess..... o_O:D

    Enough for two slices of garlic bread.... :p

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