What did you cook today (April 2021)?

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I think that every meat eater should, at some point in life, dispatch an animal. I used to be a hunter, mostly ducks. It gives you an appreciation for how the meat got on your plate. Somebody had to kill and animal.

(BTW, sorry Duck59, but being in Texas, I don't think I hunted any of your relatives).

CD

Used to go deer stalking and ducks shooting (twice ) I have gutted and dressed pigs and lambs and ducks. I won't ever again as I don't need to now. My grandkids are a different breed to me, I did it as it was cheaper to buy live and butcher. My kids grew up privileged and never had to do stuff I did. Grandkids won't either.
Don't get me started on Snowflakes!

Russ
 
Peckish earlier so toasted sammy was my go to. First bread (white) was mouldy so 30 second think, wife has 5 seed whole meal bread. Quick feel, yip its fresh. Cook bacon (my new supplier) egg and make it up with BBQ sauce and cheese. It was amazing. I will do this again.

Russ

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I found a nice tenderloin steak vacuum sealed in the freezer when I did a clean-out and reorganization of my freezer last night. I thawed it overnight, seasoned it with SPG, and cooked it sous vide and seared. On the side, I took some leftover quinoa, a TBSP of butter, some SPG and some ParmReg, and nuked it.

I don't know if the steak was a filet mignon or not. The filet mignon is the small end of the beef tenderloin muscle. I don't recall the label from when I bought it.

No photo -- I was too hungry for that.

CD
 
Lol, used to hunt with a .308 many years ago, grandkids would kill me if they only knew. When fishing with grandkids years ago, miss 8 at the time caught a fish, I cut its head off, she screamed the wharf down and called me a killer. Didn't speak to me rest of the day. I'm not going there again.

Russ
Miss 8 and would understand each other well.💙😁
 
Looking great!
I did not time manage to ...but will...
So proper procedure is: buy fresh, freeze asap, boil unthawed?, 3 minutes?, Cool off, peel, dehead, done?
Dobar Dan, I buy them fresh in quantity because they are cheap here. I get quantity discount from the stall holders I use.If I am not using them for 24 hrs I freeze them in 500 grm packs. I then defrost, quickly boil, and refresh in iced water. Then peel. If I am making a risotto, I reduce the water they were boiled in, throw in the heads and shells, boil for a few minutes, then blitz in a liquidizer, pass the liquid through muslin for the stock. The second pic is Ston mussels, shrimps and local wild asparagus
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Dobar Dan, I buy them fresh in quantity because they are cheap here. I get quantity discount from the stall holders I use.If I am not using them for 24 hrs I freeze them in 500 grm packs. I then defrost, quickly boil, and refresh in iced water. Then peel. If I am making a risotto, I reduce the water they were boiled in, throw in the heads and shells, boil for a few minutes, then blitz in a liquidizer, pass the liquid through muslin for the stock. The second pic is Ston mussels, shrimps and local wild asparagusView attachment 61853

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Dobar dan.😊Aha! Defrost, cool in icedwater, precious tips&tricks, use water for stock...
Risotto looks mouthwatering.
Remember Ston mussels, afriend took me there, they were gooood, although I am not into mussels very much...
Thank you!
 
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