fish brain
Crew Member
I really like this one. It's not hard but it does take time to caramelize the onions without burning them.
What's for dinner tonight ?
- Thread starter scott craven
- Start date
wildmanyeah
Crew Member
When it comes time to scrub that pot after a cook sesh are you a scrubber or a soaker? Personally when i go to do the dishes i dont have the patients to put that pot off to the side and let it soak.
wishiniwasfishin1
Well-Known Member
Personally I do three steps.
1. get as much gunk out as possible with a paper towel
2. Short soak then dump and if oily another paper towel wipe. I’m paranoid and grossed out by fat in the sink
3. Scrub.
wishiniwasfishin1
Well-Known Member
Cast iron is a completely different beast and always confuses me
Chasin' Dreams
Well-Known Member
Another chunk of the big packer brisket cooked up. This part of the flat cut i made into French beef dips. Roasted for 4 hrs with red wine, beef broth, onions, garlic, rosemary, cracked black pepper and sea salt. Served with garlic butter toasted sour dough, melted havarti cheese, au jus from the pan, and a frosty beer. Beef was fall apart tender and very delicious.
happy hooker
Crew Member
Love the pics on the wall, looks like a nice piece of water
sasqman
Crew Member
Thanks. That was taken with my old Blackberry curve....lol, then we had it mounted on canvas. Chehalis River canyon........one of my wife's favorite places/hikes. Was her university graduation present.
walleyes
Crew Member
My take in the Beef Wellington.
Had to Hillbilly it up some, Moose Wellington with Moose Tenderloin. Made with herb roasted potatoe.
First attempt so I will know where to make adjustments for next time. Like cooking the Duxelles a little longer and some of the flavours they asked for I didn’t like, like cutting back in the Thyme some it was a little to much. The meat was very good and the crust was nice in top but a little wet on the bottom from the water still left in the Duxelles.
Had to Hillbilly it up some, Moose Wellington with Moose Tenderloin. Made with herb roasted potatoe.
First attempt so I will know where to make adjustments for next time. Like cooking the Duxelles a little longer and some of the flavours they asked for I didn’t like, like cutting back in the Thyme some it was a little to much. The meat was very good and the crust was nice in top but a little wet on the bottom from the water still left in the Duxelles.
My take in the Beef Wellington.
Had to Hillbilly it up some, Moose Wellington with Moose Tenderloin. Made with herb roasted potatoe.
First attempt so I will know where to make adjustments for next time. Like cooking the Duxelles a little longer and some of the flavours they asked for I didn’t like, like cutting back in the Thyme some it was a little to much. The meat was very good and the crust was nice in top but a little wet on the bottom from the water still left in the Duxelles.
Good job. Like the game meat take. I think the concept of wellington is pretty flexible. You can spice as you like and put different wrappings in before the pastry.
walleyes
Crew Member
Yah, I’m just a little disappointed it cost me a moose tenderloin though. Them buggers are pretty special and hard to come by. I would have enjoyed it more thick cut, wrapped in bacon and grilled, but we live and learn.
Next time it will be beef and I’m thinking of doing away with the mushroom mess all together and just going with a cheese and the pressata.
Chasin' Dreams
Well-Known Member
On the menu tonight is Nashville style hot fried chicken. Marinated for 24 hrs in buttermilk, smoked and sweet paprika, cracked pepper and cracked sea salt. Then battered in seasoned flour, fried then basted with the Nashville style oil and spices. This was the most tender chicken i've had in my life with a great crunch on the outside. Made my wife and daughters chicken tenders with triple fried home fries garnished with herbs/spices, grated parmasan regiano, parsley, coleslaw, gravy and homemade garlic aoli. I had a breast sandwich on toasted Ciabatta bun with homemade pickled red onion/jalepeno/pickle mix, shaved lettuce and home made mac sauce. I cut the mac sauce with a bit of sour cream to make a cooling kind of sweet condiment to go good contrasting with the heat of the chicken. Ice cold beer to wash it down with.
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wishiniwasfishin1
Well-Known Member
I’ll wait for @Raincity to chime in on the process and quality of the chicken (looks good to me) but holy **** you pay attention to details. You even got the take out style paper and baskets?
Chasin' Dreams
Well-Known Member
Much less cleanup with them. Great when you have company over for sports/poker nights too.
wishiniwasfishin1
Well-Known Member
I like sports and poker.
Captain PartyMarty
Crew Member
How do we get invited to these Sports/Poker nights.... I will bring the lucky.....
Burrow boy
Active Member
venison pork 
Scotch eggs .
Scotch eggs .
Burrow boy
Active Member
Yes . 1/ 4 venison 3/4 pork patty's seasoned , soft boiled egg pealed . wrap patty around egg , flour, egg, bread crumbs . keep hot oil at 350 for 6 min .
