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Venison backstrap.
dry rubbed with garlic powder, onion powder and set in fridge overnight.
sliced into medallions and seared on all sides. Add water to pan drippings to loosen up all those flavor bits and set meat and broth in slow cooker for 4-5 hours.
Love it that way.
Dall Sheep tenderloin, fried in bacon grease and covered in cream of mushroom soup.
Jellied orange peel and dehydrated oranges.
Ya know..... Nearly two thousand replies and one hundred pages on this thread. I know it isn't really survival related, but does anyone else think this one might deserve a sticky?
Consider it stuck. Guess I never thought to do it before because it was always at or near the top.
Raisins and banana chips. Mmmmmm.
My youngest grandson tried a dehydrated banana chip yesterday,after about 5 minutes, he was over it,LOLQuote:
Originally Posted by Rick
I didn't bother running them through a citrus bath so naturally they oxidized. (that's my little secret to keep everyone from eating them). The grand kids raided the raisins though.
Cool Crash! thanks! Yup, makes sense. Why bother when it's easy to find already.
Ordered out pizza. Hard core.
I had some dried peppers and garlic, and mint in the garden so I made harissa.
http://farm4.staticflickr.com/3766/9...192f3fc8_b.jpg
Which I used on these drumsticks:
http://farm8.staticflickr.com/7417/9...f63a478d_b.jpg
Served with a lemony, garlicky chickpea, cucumber, and tomato salad, with mint, basil, and feta. Also, black rice. Couscous would have been more appropriate, but I had the rice leftover.
I may be wrong on this but I think the Quality Control and Food Safety specialist (me) have been overlooked on some of the meals. We'll forgive you but you have to start following the rules. Two samples to me and one sample each to quality control. That looks yummy! This would be a good one to start with.
https://sphotos-a-lga.xx.fbcdn.net/h...68542734_n.jpgQuote:
Originally Posted by Rick
This 48" Striper was swimming about a half mile east of Sakonnet Light an hour before I snagged these two fillets yesterday afternoon. Four hours later, I seasoned them with sea salt, fresh ground pepper, fresh garlic, and Goya Adobo, and pan fried them REEEEAL slow in two tablespoons of butter.
They were spectacular. There is NOTHING in the world better than fresh Atlantic Striped Bass.
https://scontent-a-ord.xx.fbcdn.net/...10095039_n.jpg
OK......y'all mark this down.....I have to agree with Ken.
Fresh Atlantic striper is pretty hard to beat.
Dang, that looks good! Mmmmmm, mmmmmm.
My keybord jes brokeee. Ic formed on a hot enggion and lighttt wass jes emitted frm darkness. My compoosss is evn spinning. U 2 agree????????
Yeah, that does look pretty good.
You keep that up mister and I'll have to start moving your posts.:whistling:Quote:
Originally Posted by 2dumb2kwit
I had some chicken thighs in the freezer, and very little energy, so I'm basically doing this.
(Don't laugh. I've done it before....and it's pretty good. Hahaha)
http://www.youtube.com/watch?v=JA92IviNbQo
Mrs. Crash is a little under the weather so I mad some chicken soup.
Sauteed onions and celery, bold chicken stock, chicken, barley, carrots, peas, lima beans, spinach, corn, fusilli, almond milk.
http://i261.photobucket.com/albums/i...ps2eab3beb.jpg
What the **** is almond milk and where is the dairy? Can you even milk an almond?
EDIT: Wow, I guess you can even make it at home. Now I'm intrigued. We all know how dangerous that is.
http://en.wikipedia.org/wiki/Almond_milk
This is my kind of thread. I'm about to sit down to some Chicken Paprikash from a recipe that my great grandma wrote. 6 chicken thighs, a large onion, clove of garlic, some chicken broth, tomato paste and a big helping of paprika.