I feel like my marbling increased a little bit just scrolling this thread.
The Steak I Ate The Steak (Food Porn)
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I love making a lemon garlic cream sauce for scallops, then finishing it with some fresh dill. Yum!
Dang it. Now I have to go out and shoot a cow.
I like good meats but maybe only have it 1-2x per week. Organ meat (liver and heart) are hgh on my list followed by wild elk venison and fresh trout I can easily catch here.. "Eating For Your Blood Type" is a good book to read. Not all of us have the same physiology when it comes to "diet." I'm O negative and need meat, fish and poultry. It's my belief that the vast majority of humans are omnivores.
Great pictures of food in this thread.
Great pictures of food in this thread.
I spy a Warther knife in there! I have a whole set and love them. I've been to the Warther museum a few times too................... fascinating place, Mooney was a genius!!
Great looking piece of beef too!!..............
Moose heart and moose braunschweiger are some of my favorites. Gotta shoot them early in the season to get good liver, but when you do, man is it good.
Heavy cream is magic. You need very little to make it amazing. I do a breaded halibut/ling cod/rockfish recipe, and the sauce is nothing more than garlic, cajun seasoning, and heavy cream. It's magical.
Do you really want to make Mondays worse than they already are?
No, but I also want to make my health better than it already is. Win some lose some.
Good eye. Beautiful, functional and American made. Doesn’t get better. The set was passed down from my grandmother who was gifted them in the 1970’s.I spy a Warther knife in there! I have a whole set and love them. I've been to the Warther museum a few times too................... fascinating place, Mooney was a genius!!
Great looking piece of beef too!!..............
Burger.
If the broccoli had a ton of cheese sauce on it, would last 1 round more.
Truth. Add bacon bits and he's got at least 2 more in him. Honestly though, I don't know whey they put broccoli in in the first place, when broccolini is so superior.
Hahahahahaha, pan seared salmon........GET EM ON THE GRILL, BABY!!!!! Brown Sugar, Soy, Oil, Garlic, Sesame, and Chives in a plastic bag. Marinate for two hours or more. Grill hot. Skin side up 5 minutes, flip and baste with reserved marinade, skin side down 5 minutes. Should be able to slide your grill spatula right between the skin and the flesh when you pull em off the grill.
that being said, creamy dill is a great option if for some god forsaken reason you must bake them.
I don't bake them.
Salmon I can buy aren't thick enough.
3/4 - 1/4", pan seared, skin side down in oil/butter first, flip & remove to a plate, make sauce return fillets to sauce flip/smother & serve.
Oh yes, that is tragically thin. Must be some farmed poo salmon.
Thin yes, but I never buy farmed. Any seafood product, just stuff with feet or hooves.
Kevin your killing me here with this amazing food but more importantly where in the name of the 'big guy' did you find Boodles British Gin in St Petes? I am stuck in NY till next week and they have closed the 21 Club and trying to find Boodles is like looking for a virgin in a house ill repute!
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