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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

Page 434 of 1058
  1. Apr 20, 2015 at 5:25 PM
    #8661
    T Fades

    #8661
    T Fades Well-Known Member

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    any little suction cups?
     
    T Fades, Apr 20, 2015
    #8661
  2. Apr 20, 2015 at 5:27 PM
    #8662
    T4RFTMFW

    #8662
    T4RFTMFW [OP] Well-Known Member

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    Not that I noticed. I have a pic but they're just taco looking things. :)
     
    T4RFTMFW, Apr 20, 2015
    #8662
  3. Apr 20, 2015 at 5:31 PM
    #8663
    Xaks

    #8663
    Xaks Cranky & often armed sysadmin

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    Octo is pretty tasty, I've had it numerous times.

    Can't be even a LITTLE overcooked though, otherwise it turns into Goodyear.
     
    Xaks, Apr 20, 2015
    #8663
  4. Apr 20, 2015 at 5:40 PM
    #8664
    T4RFTMFW

    #8664
    T4RFTMFW [OP] Well-Known Member

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    I've had it raw and cooked. Raw is better, but this is grilled to perfection. So good.
     
    T4RFTMFW, Apr 20, 2015
    #8664
  5. Apr 20, 2015 at 5:41 PM
    #8665
    Xaks

    #8665
    Xaks Cranky & often armed sysadmin

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    Ya. Raw is pretty awesome
     
    Xaks, Apr 20, 2015
    #8665
  6. Apr 20, 2015 at 10:02 PM
    #8666
    Twinkie0311

    #8666
    Twinkie0311 Mall crawling like a boss

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    Twinkie0311, Apr 20, 2015
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  7. Apr 25, 2015 at 3:03 PM
    #8667
    Xaks

    #8667
    Xaks Cranky & often armed sysadmin

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    So, since I now have a whole lot of meat I've never made before, I decided to go simple and hopefully safe...trichinosis is not pleasant as I understand it.

    Form ground venison into large, thick patties. Use the All-Clad to get NASA heat going on, and sear 3 mins on a side to get a nice crust. Season with salt and pepper only, there's plenty of nomminess in the deer

    CAM00507_zpsqiolhy2q_0cbdc13356c8cdef38a8616cebeda7667dfa9745.jpg

    Slide them onto rack and into a 500 degree oven, let the temp come up to 160

    CAM00508_zpsdj5vqrp5_e1e2f023c7a10babdccd7899d699f68685dca79a.jpg

    Toss some cheese on it after a rest, simple plating with cheezy veggies

    CAM00509_zps2r738owe_5701e855e180e51a4b6e700e1734da0462c51292.jpg

    Attempt #1 with wild game: Success!
     
    Xaks, Apr 25, 2015
    #8667
  8. Apr 25, 2015 at 4:18 PM
    #8668
    TexasPreRunner

    #8668
    TexasPreRunner Well-Known Member

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    When I eat ground wild game, I make sage breakfast patties, chili and meatloaf. Breakfast has been the best outcome for me.
     
    TexasPreRunner, Apr 25, 2015
    #8668
  9. Apr 25, 2015 at 4:51 PM
    #8669
    MTgirl

    #8669
    MTgirl too many frogs, not enough princes... Moderator

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    trying a new recipe tonight...i have become addicted to pinterest and have found lots of tasty sounding new recipes over there. will report back on my results.
     
    MTgirl, Apr 25, 2015
    #8669
  10. Apr 25, 2015 at 4:51 PM
    #8670
    Xaks

    #8670
    Xaks Cranky & often armed sysadmin

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    Yup. These are on my list to things to try :)

    Especially the chili!
     
    Xaks, Apr 25, 2015
    #8670
  11. Apr 25, 2015 at 5:00 PM
    #8671
    la0d0g

    #8671
    la0d0g Its 4 o’clock somewhere

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    Looks good Xaks. You can probably come down 20 degrees on the temp if you want. I eat most of my venison on the rare side and I've still have 11 fingers.
     
    la0d0g, Apr 25, 2015
    #8671
  12. Apr 25, 2015 at 7:05 PM
    #8672
    TexasPreRunner

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    TexasPreRunner Well-Known Member

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    Smoked axis sausage for me tonight
    eb18399889402829863b126f9a9cf860_006e74e19d27ada3d6ecfd53499d9c211a169ef6.jpg
     
    TexasPreRunner, Apr 25, 2015
    #8672
  13. Apr 25, 2015 at 7:55 PM
    #8673
    LUSETACO

    #8673
    LUSETACO Here for the Taco Pron

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    Yes
    Recipes are for girls. :rolleyes:
     
    LUSETACO, Apr 25, 2015
    #8673
  14. Apr 25, 2015 at 7:56 PM
    #8674
    LUSETACO

    #8674
    LUSETACO Here for the Taco Pron

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    Lookin' good Xaks!
     
    LUSETACO, Apr 25, 2015
    #8674
  15. Apr 25, 2015 at 9:44 PM
    #8675
    Xaks

    #8675
    Xaks Cranky & often armed sysadmin

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    See, I was going the 'better safe than sorry' side.

    I know trich is basically unheard of in the US nowadays, outside of wild game.

    BUT, since this is wild game I'm using, I don't know the risk, SO for try 1, best take it easy.

    I'm doing some reading this week in venison temps for exactly that reason. The burgers were damned tasty, but I could tell they were on the high end of the temp scale.
     
    Xaks, Apr 25, 2015
    #8675
  16. Apr 25, 2015 at 10:11 PM
    #8676
    Nicks4x4LT

    #8676
    Nicks4x4LT Official Villain

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    Dinner tonight

    BFD41F09-467B-4E58-886A-E1C2E66C0A3B_zps_a615fce7eabc86c85ae6f13256707f01e7eb7c7c.jpg

    Pan seared salmon on a bed of brown rice and a side of roasted brussel sprouts!
     
    Nicks4x4LT, Apr 25, 2015
    #8676
  17. Apr 25, 2015 at 10:13 PM
    #8677
    Xaks

    #8677
    Xaks Cranky & often armed sysadmin

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    I so miss the fresh seafood and prices thereof that come with living near a huge international port
     
    Xaks, Apr 25, 2015
    #8677
  18. Apr 26, 2015 at 9:01 AM
    #8678
    Xaks

    #8678
    Xaks Cranky & often armed sysadmin

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    What the HELL happened to Tacomaworld?

    Aside from that: Silly question.

    Pre-made tomato sauce in a jar. Does any of it exist mass-market that isn't a serving of sugarbombs?
     
    Xaks, Apr 26, 2015
    #8678
  19. Apr 26, 2015 at 9:03 AM
    #8679
    la0d0g

    #8679
    la0d0g Its 4 o’clock somewhere

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    :thumbsup:
     
    la0d0g, Apr 26, 2015
    #8679
  20. Apr 26, 2015 at 10:25 AM
    #8680
    MTgirl

    #8680
    MTgirl too many frogs, not enough princes... Moderator

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    have you tried Barilla? that's what I usually use - either marinara or roasted garlic for my pizzas
     
    MTgirl, Apr 26, 2015
    #8680
Page 434 of 1058

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