stone's the guy in camo with the painted face, under the leaf pile
Which one is Stone?
The Deer Project
Posted 06 December 2012 - 09:15 PM
“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.”
*proud descendant of cheese eating surrender monkeys*
Posted 06 December 2012 - 09:27 PM
"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
Posted 06 December 2012 - 09:35 PM
Well done.stone's the guy in camo with the painted face, under the leaf pile
Which one is Stone?
Posted 11 March 2013 - 06:16 PM
Some Beast Feast Shots.
Top round and mystery bits getting ready for venison bourguignon:
Slicing the top round. These probably would have made pretty good steaks. Or maybe not.
Browned venison, carrot and onion ready for wine/stock. Sadly, no more bourguignon pics. (Well, I guess it's nothing to get sad about.)
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.
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):
A plate of heart and tenderloin for appetizer bites.
Backstrap. I defrosted way more meat than I needed:
I believe the backstrap would be the NY strip/sirloin of a cow?
Deglaze with gin, add stock/peppercorns, reduce, add cream, don't focus:
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.
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.
Posted 12 July 2013 - 07:20 PM
Blood & guts - didn't some general have that as a nickname?