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The Deer Project


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#31 splinky

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Posted 06 December 2012 - 09:15 PM

Which one is Stone?

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stone's the guy in camo with the painted face, under the leaf pile

“One thing kids like is to be tricked. For instance, I was going to take my little nephew to Disneyland, but instead I drove him to an old burned-out warehouse. 'Oh, no!', I said, 'Disneyland burned down.' He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.”
~Jack Handey

*proud descendant of cheese eating surrender monkeys*

 


#32 Lex

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Posted 06 December 2012 - 09:27 PM


"I don't understand what's wrong with thinking of correlation as a pricing convention the way one thinks of Black-Scholes vol. I mean, vol curves aren't "real" anyway, but nobody uses local vol models to price vanilla options." - Taion
 
"But this is blatant ultracrepidarianism on my part." - Taion

I have a dream of a multiplicity of pastramis.

"once the penis came out, there was discussions as to why we didn't order the testicles" - Daniel describing a meal in China

#33 Stone

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Posted 06 December 2012 - 09:35 PM


Which one is Stone?

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stone's the guy in camo with the painted face, under the leaf pile

Well done.

#34 Stone

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Posted 07 December 2012 - 06:36 PM

Not just hipsters.

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#35 Stone

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Posted 11 March 2013 - 06:16 PM

Some Beast Feast Shots.  

 

Top round and mystery bits getting ready for venison bourguignon:

 

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Slicing the top round.  These probably would have made pretty good steaks.  Or maybe not.

 

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Browned venison, carrot and onion ready for wine/stock.  Sadly, no more bourguignon pics.  (Well, I guess it's nothing to get sad about.)

 

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Liver & Heart.  I sliced the "muscle" parts of the heart, i.e., not the parts with the valves/tendons, and quick fried in a little oil.  Sadly, we never got around to making the liver.  It was donated to the wildlife fund.

 

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I have to admit that the heart was quite good.  It was chewy, but not gristley.  It had a strong flavor, like an aged rib-eye.  

 

Seared tenderloins (overcooked, but still moist and tender):

 

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A plate of heart and tenderloin for appetizer bites.

 

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Backstrap.  I defrosted way more meat than I needed:

 

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I believe the backstrap would be the NY strip/sirloin of a cow?

 

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Deglaze with gin, add stock/peppercorns, reduce, add cream, don't focus:

 

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I also defrosted 2 bottom round roasts, which were actually butchered nicely, but we had too much food. I gave those to Santos.  

 

We also had spaetzle, leek tart, cauliflower, brussels sprouts, some leafy green "filler", and all sorts of good desserts that I had nothing to do with but eat.



#36 Daniel

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Posted 11 March 2013 - 06:40 PM

sounds awesome,., that back strap looks great..  you made like an au poivre, great idea. A coffee and juniper rub is a great thing to coat the steaks with too. 


Ason, I keep planets in orbit.

#37 Sneakeater

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Posted 03 July 2013 - 10:36 PM

Not just hipsters.

121205133456-john-riggins-single-image-c


Not just hipsters.
Bar Loser

MF Old

#38 Stone

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Posted 12 July 2013 - 07:16 PM

Portland Chefs Get in the Game.

 

Says one participating chef: "It's symbolic, killing the old-fashioned way."



#39 Sneakeater

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Posted 12 July 2013 - 07:19 PM

Symbolic of what, I wonder?
Bar Loser

MF Old

#40 Rich

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Posted 12 July 2013 - 07:20 PM

Blood & guts - didn't some general have that as a nickname?



#41 Stone

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Posted 12 July 2013 - 07:20 PM

Irony.