What's for dinner tonight ?

[kaelc]

Lime and caper prawns over spaghetti with chilli oil and pesto, dungees cooked in garlic salt water. Video to come. The firmest and sweetest crab I’ve had in a long time.

 

[Derby]

Your just mean now ...

 

[IronNoggin]

The Lady wanted her version of comfort food last night.
Spaghetti, moose balls, home-made sauce and shredded cheddar.

Yummy!

 

[Derby]

Clam linguine with a white clam sauce

 

[IronNoggin]

Slow cooked Moose Roast with Onions, Taters and Corn on the Cob:

Left overs tonight... Moose Dip or Stroganoff methinks...

Decisions decisions...

 

[Rain City]

Finished up that smoked meat last weekend. To be honest I wasn't thrilled with it at first. The cure I used was too salt heavy and pulled too much moisture out of the meat. It was kind of cooked bacon texture. I took it to 200 on the smoker and let it rest to a carry-over of 203. Some of the fat didn't fully render and was a little chewy. So I vac-packed it and decided to science it up a little. Took a frozen piece today and threw it in the sous vide at 200⁰ for three hours. My god was that the right call. Everything tenderized and rendered nicely. The fat you see in the slices was supple and delicious. I still have a few packs in the freezer to go through but I'm looking forward to doing this again and nailing the cure.