Food/Cooking

[GySgt Hartman]

Shit is gnarly!

Why, it's just a natural casing weiner built by somebody without the proper instructions...

 

[cbr6fs]

Very interesting. Making use of every part of the animal.

Great build thread. "thumbsup"

Was a bit of a shock the first few years i lived here as although i've hunted and fished most my life and processed the catch/meat myself i was amazed by how much i wasted.

It's also easy to become sterilised to what your eating in UK towns (where i'm from) as it's rare you actually see anything that resembles what the meat came from, even in butchers shops as it tends to be only the prepared meat that's on display.

I'm not squeamish at all generally, but when i hunt and process my game i'm in a certain frame of mind.
First time i went to a Greek supermarket i was rummaging through the frozen peas not really paying attention when out pops a skinned lambs head.
I do have to admit i did give a bit of a girly yelp :lmao:

Personally i think that it's better over here as you take responsibility for what you eat, from kids to grown up's even in major towns like here in Athens pigs, lambs etc are hung in butchers so there really is no doubt what your eating and no doubt that the an animal has given it's life to provide you with sustenance.

Because of that there is almost a unwritten rule that because that animal died to feed you, you have a responsibility to make the most out of it you can.

There is usually a bit of banter on who gets the most lambs brains, i usually draw the line there myself :shock:

 

[RANOVRU]

Grilling steak filet medallions tonight. Figured Id make a fire beside the grill to keep warm since its low 40s right now.

Steaks on!

Plated up!!!

 

[RANOVRU]

Stay tuned for chicken/chorizo chili crockpot style tomorrow.......

 

[RANOVRU]

What we have here is 1 can of corn, 1 jar southwest style salsa, 4 cans of chili beans, 1 onion, 1 bundle of cilantro, 6 boneless skinless chicken breast and 2lbs of chorizo.

Pretty simple to prepare. First boil chicken and pan fry chorizo.

Chop onion and cilantro.

Then put it all in the pot.

I got this on at 9am and itll simmer until this evening, stiring about every 2-3hrs.

 

[EeePee]

Well I believe I have enough time to drive down and take that from you then.

 

[RANOVRU]

Lol!

Can you recomend a good beer to compliment this dish?

 

[BigSki]

Those steaks looked great RANOVRU, I spent 11 hours making funnel cakes at a street festival in D.C. yesterday, by the time I got home I didn't eat, just got cleaned up and went to bed. Now my gut is empty and it's screaming for something GOOD. :mrgreen:

 

[RANOVRU]

Those steaks looked great RANOVRU, I spent 11 hours making funnel cakes at a street festival in D.C. yesterday, by the time I got home I didn't eat, just got cleaned up and went to bed. Now my gut is empty and it's screaming for something GOOD. :mrgreen:

Thanks! They were in a A1 New York style marinade, which mainly consisted of onion & cracked pepper, for about 4hrs.

Turned out wonderful.

And your welcome for fueling your fire. :mrgreen:

 

[EeePee]

Can you recomend a good beer to compliment this dish?

Natty Ice.

 

[RANOVRU]

Natty Ice.

:roll:

 

[RANOVRU]

A little over 3hrs in. First stir.

 

[Mr.Slave]

hot damn that looks good! I will try this at the next opportunity!

 

[EeePee]

Does look good indeed! I dunno, not sure what flavors are gonna be in there come time to eat. If it's a predominant chorizo personally I'd do some crisp and light like a Pilsner or Weizenbier as a contrast. Or a porter or stout that's kinda smokey might accent the chorizo. I'd just drink what you like and be happy.

 

[jcboof]

After checking out all these awesome looking dinner builds, I figured I'd do one tonight as well.

Never tried this before and don't really have a recipe, but I figure it couldn't be all that bad.

Doing BBQ Pulled pork sammies tonight.

Started by cutting the 4lb loin in half and cutting up just a tad more that 1/2 of the medium Yellow onion.
Chopped up the Green Chili peppers and loaded it all on top of the 2lb loin. Just a touch of coarse ground black pepper and a dash of Lawrys seasoned salt.

Putting this one in the oven @350 for about 3 hours then pulling the pork and then adding the Chipotle BBQ sauce and back in the oven for another 1/2 hr. Might even add a spash of Amber Bock about 2 hours in. We will see if the Amber bock makes it another 2 hours though.

 

[MeadowMuffin]

Here's a little lunch special I decided to cook up. And yes, that's a fried egg on top of a 80/20 cheeseburger "thumbsup" oh the simple things

 

[railripper]

Here's a little lunch special I decided to cook up. And yes, that's a fried egg on top of a 80/20 cheeseburger "thumbsup" oh the simple things

Mmm now that's some good stuff there. Gonna make me one now

 

[RANOVRU]

2hrs left to go. Last stir....

 

[Hunter711]

Just love hittin' this thread before my dinner is ready. "thumbsup"

 

[MeadowMuffin]

2hrs left to go. Last stir....

Damn,.. That looks like heartburn city :ror: and I would totally eat that