Author Topic: We should have a "What are you cooking?" thread. Now we do.  (Read 107677 times)

davent

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Re: We should have a "What are you cooking?" thread. Now we do.
« Reply #675 on: July 31, 2021, 11:35:54 AM »
Venison steak is nice. Especially wild venison. Some salt and pepper while frying and you're in heaven. Fry some eggs in the pan afterwards to soak up all that greasy flavour.

Although I think that Americans would murder me if they saw me cooking it. The way that my Dad taught me, you cut a slot in the steak to see if the middle is done or not. Raw meat means NOT COOKED means food poisoning.

Eggs are the same way. Soft means not cooked.

Apparently Steak tartare can be a hard thing to come by in New Zealand but fear not Alan. (not my picture)

https://www.stuff.co.nz/life-style/food-wine/110783775/where-to-find-a-great-steak-tartare-in-auckland


dave
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alanp

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Re: We should have a "What are you cooking?" thread. Now we do.
« Reply #676 on: July 31, 2021, 02:06:18 PM »
I suspect that all the people I work with would look at that, look at the waiter, and ask, "Aren't you going to cook it first?"

One place I worked at, the canteen had a steak night every week. It was always hilarious. People would take their plate, sit down, cut their steak, and immediately take the whole thing back and ask, "Cook this properly!"
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midwayfair

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Re: We should have a "What are you cooking?" thread. Now we do.
« Reply #677 on: August 12, 2021, 09:07:40 PM »
Went to Philly for my birthday over the weekend, got some fancy (or at least unusual) mushrooms. Had chanterelle pasta on Sunday, been eating pioppino omelets for lunch, and tonight I made lion's mane mushroom "crab" cakes. They were quite good, and super convincing. They miss a tiny bit of the sweetness of real crab, so I think I could have used soy sauce instead of Worcestershire sauce, but honestly if you put this on my plate and didn't tell me what it was, I probably wouldn't have thought it *wasn't* a regular crab cake. 10/10 would make again.

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davent

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Re: We should have a "What are you cooking?" thread. Now we do.
« Reply #678 on: August 27, 2021, 07:40:28 PM »
Never enough time in a day. Twenty minutes for coals to develop, nine minutes to grill, ~five minutes to rest. Last couple times we've done smoked pork ribs it's been salt and pepper on the meat for the smoking then basted with melted butter  for serving. For tonight's grilled pork chop again just salt and pepper but dressed up butter for the finish, garlic, sage and Arbol chilies cooked in the butter while the chop grilled.








Have a good weekend.dave
"If you always do what you always did- you always get what you always got." - Unknown

If my photos are missing again... they're hosted by photobucket... and as of 06/2017 being held hostage... to be continued?