Deer season started here and a buddy gave me some venison backstrap. First time cooking with it. Has a similar taste to beef sirloin IMO. With honeynut squash purée and sautéed mushrooms.
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
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Smoked pork ribs, start to finish
First time I've seen Hangers up here in a couple of years, I had to put a few in the freezer.
SiDave
Well-Known Member
Getting ready to marinade 7 pounds of bone in short ribs via the Julia Child method witg red wine, brandy and olive oil. Oil pairing it with this Magnum tomorrow for dinner.
View attachment IMG_0280.jpeg
View attachment IMG_0280.jpeg
Seared salmon for the wife and small grizzlies that are my children. . . .
Dan-
Senior Member
Shrimp etoufee
Oooh what's that butcher knife?First time I've seen Hangers up here in a couple of years, I had to put a few in the freezer.
The small one is a Hunter Valley and the big one a Catchside
Michi
I dislike attempts to rewrite history
Coconut Saag and Sri Lankan Kirri Hodhi curry. Served with homemade corn tortillas, committing yet another horrible cultural food crime. But I needed the practice, and I'm on a diet 
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jjlotti
Well-Known Member
Food world has no crimes left imo. Maybe if you had some fruit loops on top for crunch....
jjlotti
Well-Known Member
Indian-ish. Plan at noon was tandoori wings until looked at the crisper still pumped up with fresh vegetables.
Michi
I dislike attempts to rewrite history
Oh, nice idea, I should try that! Maybe some caramel sauce on top?
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sprinkles....according to our 7 year old
It looks indeed as if you are on a diet, a toothless one ;-)
It looks indeed as if you are on a diet, a toothless one ;-)
SiDave
Well-Known Member
Dan-
Senior Member
Crudités for a kids party. Love the shiny surface a usuba makes.
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I also love how a very sharp single edge blade leaves whatever you cut with it kind of wondering if it is cut at all...
The words of a serial killer, no doubt...
Beef ragout with plums and pear salad
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- Joined
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pizza
Bolognese tonight, which is a fun dish to test various knives. The farmers market had the biggest carrots I’ve ever seen. The Haburn blew through them no problem. Always fun to use the DT, and I forgot how much I enjoy the Kato. Really feels quick in hand, with a very fine tip.
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SiDave
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Spent most of my afternoon cooking and it was well worth it
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Reasons to have a microscope:
1) To look at bevels
2) To look at scratches in steel and iron, for polishing
3) To look at apexes to see if you have one
4) To look at @WCV's carrot and onion dice, to see if you can spot individual pieces
The question in my mind is: would all that cutting have been easier with a Sugimoto No. 6 or equivalent?
1) To look at bevels
2) To look at scratches in steel and iron, for polishing
3) To look at apexes to see if you have one
4) To look at @WCV's carrot and onion dice, to see if you can spot individual pieces
The question in my mind is: would all that cutting have been easier with a Sugimoto No. 6 or equivalent?
Haha. So far I haven’t converted over to the rectangle camp, although I have been eyeing a nakiri or vegetable cleaver. The new Haburn seems to provide the best of both worlds. Close to 60mm tall for a good portion of its length, but also has a tip. Of course I’m always on the lookout for a new knife to add to the line up ….
Dan-
Senior Member
This is supposed to be “geng jeut tor huu orn” but I don’t have bean sprouts. So it’s just Thai tofu and oyster mushroom soup.
DitmasPork
Senior Member
Shoyu ‘n’ Spice Simmered Spare Ribs.
