New Food Thread, No Title sorry old mike

[Tesoro]

Yes, I love playing with my sharp knifes. Do It Brother. Chicken up here is a "Deal" at 99 cents a pound. Local Market had really Good Italian spicy hot Sausage $ 2.89 per Lb. new low for them this year.. Mike in Ct

I wouldn't eat 99c super factory chicken!! That is KFC chicken!

 

[dryhumor]

So… Had some venison tonight. Backstrap from a nice 80lb ish cull doe. And, my last heirloom tomato with blue cheese dressing, with soft wheat bread.

I keep tweaking my fry mix. Cornstarch to flour about 1 to 4 ratio. I let the meat stay in the ziplock shaking bag for 10 minutes or so after getting it coated. Salt and pepper to taste. Mix of peanut and vegetable oil.

Might have to make some yellow grits for breakfast in the morning to go with the leftover venison.



Sometimes them simple meals eat best.

 

[joshb]

Grits! I could live on grits!

 

[Bc'z]

So… Had some venison tonight. Backstrap from a nice 80lb ish cull doe. And, my last heirloom tomato with blue cheese dressing, with soft wheat bread.

I keep tweaking my fry mix. Cornstarch to flour about 1 to 4 ratio. I let the meat stay in the ziplock shaking bag for 10 minutes or so after getting it coated. Salt and pepper to taste. Mix of peanut and vegetable oil.

Might have to make some yellow grits for breakfast in the morning to go with the leftover venison.

View attachment 1586929

Sometimes them simple meals eat best.

Have you tried avocado oil for your frying? Wife switched to it for all her cooking.

Gettin ready to fire up the grill now bacon wrapped
Cheddar and cream cheese stuffed
jalapeño peppers, and some pork riblets.

 

[dryhumor]

Have you tried avocado oil for your frying? Wife switched to it for all her cooking.

I’ll give it a try.

I use oils for deeper frying, mostly butter for shallow frying.

 

[Bc'z]

I’ll give it a try.

I use oils for deeper frying, mostly butter for shallow frying.

She does keep a jug of Wesson oil for luimpia and whatever she decides to roll up in a egg roll wrapper

 

[Richard Jones]

Smoke point of avocado oil is much higher than extra virgin olive oil if that is of any interest.

 

[10XSHOOTER]

If God had meant for you to eat raw meat, He would have never given you fire!

 

[Tesoro]

I've started a new kick where I pretty much eat one big meal a day at night. And everything I eat is cooked on coals on my mini weber. Each dinner is good meat and grilled veggies. The surprise is how good carrots and onions are ( pre-cook in micro for 4 mins). I do corn and spuds on the coals and toss in a jalapeno or two. They come out black but very tasty. Anyhow its healthy, all natural and fills the bells. Appetite stimulated while bbq'ing with a little whisky.

 

[Fast14riot]

So… Had some venison tonight. Backstrap from a nice 80lb ish cull doe. And, my last heirloom tomato with blue cheese dressing, with soft wheat bread.

I keep tweaking my fry mix. Cornstarch to flour about 1 to 4 ratio. I let the meat stay in the ziplock shaking bag for 10 minutes or so after getting it coated. Salt and pepper to taste. Mix of peanut and vegetable oil.

Might have to make some yellow grits for breakfast in the morning to go with the leftover venison.

View attachment 1586929

Sometimes them simple meals eat best.

If to only elevate a simple meal, I would velvet the venison before breading and fry in ghee. Two very simple steps that don't add much time or effort. You can make ghee in about 10-15 minutes and velveting the meat needs only 30 minutes to rest. Flavor and texture will be better for sure!

 

[Fast14riot]

Weather here dropped below 90° for the highs, so decided to make gumbo the other night. Was more of a "whats in the fridge" meal than a true cajun gumbo, but there are only a few rules one must follow with gumbo. #1 no tomatoes. #2 dark roux. #3 served in a bowl.

Did some BBQ chicken on the side and breaded and baked cauliflower with a jalapeno mayo sauce.

 

[RRoe]

We have BBQ chicken BBQ bologna and in the foil BBQ cabbage just a little get together and it was good