Where?
ISo..Smoked a bunch of cured venison into pastrami. I left the forequarters bone in and cured up the backstrap too so I can slice that for sandwiches. Talk about incredible. About 3 hours of light smoke then steamed in the oven tented with yellow fizzy water for moisture.
Anyone who simply grinds an entire deer is doing it a disservice.
(and don't have any pictures, but lunch before firing up the smoker was a Jiggs dinner using corned venison neck roast )
We like a bit of milk and grated cheddar cheese and white pepper mixed into our scrambled eggs. I whisk it all in a bowl first, then into fry pan. They won't get dry like that.
I love pork skins...no carbs! Great for when you want crunchy snack, without the carbs. The recipes I've seen for making them involve boiling the crap out of them for a couple hours and the dehydrating them. After that, deep fry and *poof* ...porky, crunchy, airy goodness!
Inspired by @mattmmille I made up some meat pies as I went along, beef, pork, potatoes, onions, leeks, peas and shrooms.
I might have forgotten something
Used sourdough bread as the dough because that's what I do, happy and fat,View attachment 334634
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Tough/rubbery/dry? That's the only way I can think of to make bad scrambled eggs - overcooking them.
I am not a fan of "wet" scrambled eggs, but I learned early on about carry-over cooking due to my attempts at scrambleds.
I actually prefer my eggs more firm than most...
These were too wet. I was trying to scramble them with diced tomato and green pepper, using bacon grease instead of butter in the pan, and there was too much moisture in the tomatoes.
That, and I had just fried up bacon in that pan, and all the little stuck bits on the pan didn't improve the eggs.
So I had a mass of watery, gray eggs, that never properly set up.
Fish tacos (battered with homebrewed English mild), pickled onions, cabbage, cilantro, and avacado crema.
I actually prefer my eggs more firm than most...
These were too wet. I was trying to scramble them with diced tomato and green pepper, using bacon grease instead of butter in the pan, and there was too much moisture in the tomatoes.
That, and I had just fried up bacon in that pan, and all the little stuck bits on the pan didn't improve the eggs.
So I had a mass of watery, gray eggs, that never properly set up.
For all the good cooks I've been doing lately, I was just humbled by scrambled eggs... Inedible.
I learned to always scramble eggs separately from everything else and then mix it all together once everything is cooked. It's the best way to make sure the eggs are cooked properly. I'm picky about my scrambled eggs. I cook them more like a delicate sauce than eggs, low heat and constant stirring.
My wife does that with our cast iron skillets. That does not get a good sear so you get a layer of egg stuck to the bottom of the pan, which in turn kills the seasoning of the pan. I am a big believer in (medium) high heat and searing so it naturally pulls away from the pan. Firm eggs, no mess.
I worked for Shoney's when I was in college and just after...I was a cook, kitchen manager and asst. manager, over the course of about 3-1/2 to 4 years and I worked mornings the last two years. I learned to cook the flocc out of some eggs. Most people cook them at too high a temp. I like my scrambled eggs done, but not dry. I had an older cousin that used to have me make scrambled eggs for him when I was about 10 years old. He literally liked his eggs cooked about halfway. Almost gagged me every time! My favorite eggs are over medium. When done correctly, the whites should be cooked through, with no browning. (Can't STAND uncooked white!) The yolk should be just starting to gel, but loose enough to completely coat the whites when they are cut up. It is so difficult to get this right, for some people, that it is often used in job interviews when chefs are hiring sous chefs. A "simple" egg dish can reveal many flaws!
I always cook my eggs in a regular skillet with a good helping of butter. You have to constantly stir though, as well as take it off the heat now and then to keep from sticking. They end up with a completely different texture and taste when you cook it that way. Creamier, and perfect for throwing on toast.
Tonight's dinner was crispy chicken wraps with ranch salad and cheese and jalapeño filled jacket potato. View attachment 334812
No idea what a jacket potato is, but now I want one. That looks great.
I agree. A ****-load of butter and constant stirring over medium to medium-high heat (dependent on your stove) is the way to go!
No idea what a jacket potato is, but now I want one. That looks great.
Allow me to the translate that for you. [emoji636][emoji654]️[emoji631]It's a baked potato.
Allow me to the translate that for you. [emoji636][emoji654]️[emoji631]It's a baked potato.
Oh, hah! I guess it's just the spread-out shape and cheese over them. Looked like some kind of filled potato cake almost.
Why don't you people just speak english?
You mean like this?
In Flaundres whilom was a compaignye
Of yonge folk, that haunteden folye,
As riot, hasard, stywes, and tavernes,
Wher as with harpes, lutes, and gyternes
They daunce and pleyen at dees, bothe day and nyght,
And eten also and drynken over hir myght,
Thurgh which they doon the devel sacrifise
Withinne that develes temple in cursed wise,
By superfluytee abhomynable.
Well I scoop out the potato from the skin, stir it into a beaten egg, milk, cheddar, cream cheese and Parmesan. Add a chopped jalapeño or two, some mustard powder, cayenne and onion powder then pipe the resultant gloop back into the skin and return to the oven to brown off.
That was by far the most coherent thing you've ever posted to this forum.
I finally feel like I can understand what you're saying.
If you bake it first and then do the above, we call it "twice-baked" potatoes here.
Was it because I left all the 'U's out?
I crumbled some breakfast sausage in a pan, got it crispy, dumped an egg on top of it, pan-scrambled it, and put the whole mess on top of a leftover pancake with just a touch of syrup.
*burp*
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