The most fattening meal in the galaxy the specks in the mashed potatoes are onions and garlic cooked in olive oil.
They are also loaded with butter and ricotta cheese.
Time for a nap.

Trying to make good sweet hot snack stick with venison. Tried a recipe and it went fast, but, flavors were about there but missing some sweet, some heat, and some cheese. I have 9 lb cured for a day and ready to mix. But still no heat to add.

Oh wait I have strings of dried thai dragons..

Now I am terrified to open that grinder....

I always do that outside!

pepperhead212 wrote: ↑Sat Feb 17, 2024 6:22 pm I always do that outside!

Outside, and be upwind.

I took the chance after it was well settled. No fan blowing...Seems okay. Wet a finger tip and got a little on and touched to center of tongue. Not terrible hot but no mistaking it, with some flavor. 20 minutes later my tongue was still hot.

This is the second iteration for the base recipe I started with, but it is pretty close to what I want. I only used 1/2 tsp of that hot pepper powder for 1 lb, but there is some heat. I will double it. They are fairly light to eat, but I guess they were grinded 4 times in total with extra coarse grind. I added 1/4 c oil to 1 lb deer for the fat. That will be reduced next time, I'd like to halve that. Just doing convection oven at 200 right now to find the taste, normally I will smoke them.

I had another brisket cheeseburger for brunch..
This time I put some thin sliced chopped honey ham for sandwiches on it.
Didn't really get anything out of it to write home about.
Sort of a distraction from the beef if you ask me.

Escarole soup with pork meatballs. Continuing to clean out the cool season crops to make way for the warm season vegetables. Tonight, it was escarole. I love this vegetable. Pork makes a great meatball. These pork meatballs were made with fresh parsley, fresh fennel, garlic, breadcrumbs, Italian herbs, marjoram, egg, and grated Parmesan.

Meanwhile, recently married daughter that’s a nurse, now a surgical nurse for an oral surgeon along with an infusion nurse, used some of my garden lettuce these evening for a Caesar salad and the salad croutons were from the cowgirl daughter’s sourdough loaf.

Did you know the ceasar salad came from Tijuana Mexico?
By Caesar Cardini an Italian immigrant who ran a restaurant there but lived in San Diego.
It's true and you may have heard it here first on tomatojunction.

I ran out of cheese and pineapple

Bread is amazing, but feel like something is missing, kinda like walking barefeet on ceramic floor, or sleeping without a mattress, and 50% less calories.

Fried shrimpys and picanha.

Made a bone in, but end pork loin roast for dinner yesterday. After browning the roast with thyme and rosemary I surrounded it with carrots and Rose Finn Apple and Amarosa fingerling taters garlic and onion.


Served it up with pan drippings, some freshly ground Texas Gourdseed cornbread a green tater onion and a sweet tater for dessert.

(((NOT))) dirty rice but close to it.
Toasted basmati rice one cup.
Water.
Ground brisket one pound.
Garlic powder.
Knorr beef bullion powder.
Celery.
Black pepper.
Rubbed sage.
Mexican oregano.
Hot indian red pepper powder.
Cumin.
Chili powder.
Mustard powder.
Cooked in a 10 inch cast iron skillet with cover on.
It's also my lunch.

Baked redfish with a side salad of garden greens.

maxjohnson wrote: ↑Sun Feb 18, 2024 9:19 pm I ran out of cheese and pineapple

Bread is amazing, but feel like something is missing, kinda like walking barefeet on ceramic floor, or sleeping without a mattress, and 50% less calories.

20240219_024801569.jpg
20240219_031159339.jpg

Pineapple on Pizza

Saw this on the fark photo shopped board.

Poor devil.

Treating myself to a sirloin tip beef roast from the freezer. Took it out last night but maybe still frozen in the middle, it's taking a while.
The last time I made a roast I followed a recipe that stuck with 350F for the duration. It was not a good result.
So I did the 20 minute oven sear at 400F then down to 325. Will tent it after and hope for a tender result.
Using the usual 'rub' with EVOO salt pepper garlic, thyme this time, balsamic vinegar.

I went to the store to get wine and lunch meat and possibly some shrimp on sale.
Then I saw off to my right white carrots.
Well not really they were parsnips by the carrots.
So I picked up carrots and parsnips.
To the left were honey crisp apples.
Got three of them.
Off to the right of me stuck in the middle was asparagus on sale so I got two bundles.
So it's a parsnip carrot apple asparagus celery onion potato shrimp concoction cooked in the German fashion with only old world spices like nutmeg mace and so on.
Nothing outlandish.
Who knows it might even taste good.

More Sous Vide fun. This time bone in pork chops with fresh fennel and smashed garlic.

What I like about sous vide is that it sort of gives this giant window to get everything else ready and done and then the finishing sear can be done in seconds.

I’m doing the pork at 138°. The brief sear will get it into the 140° plus range. If my wife objects, I’ll cook it until it’s shoe leather, hers anyway.

Side of broccoli side shoots tossed with EVOO and Balsamic vinegar in air fryer.

Last night it was eggs bacon and home fries AKA bratkartoffeln made with Yukon Gold potatoes cubed twice fried.
Drank four cans of Pabst blue ribbon beers and practiced the bass for an hour for dessert.
Got up this morning had coffee and practiced for another 2 hours.
Now I'm ready to cook what I mentioned yesterday with the parsnips and such.