Culinary, Arts, Thread.

#126
#126
I wouldn't know where to start on tearing down a barn or old building, if saving most of it to sell was how I made my living.
 
#127
#127
Behr said:
I wouldn't know where to start on tearing down a barn or old building, if saving most of it to sell was how I made my living.
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Its true. It amazes me and makes me hungry most of the time when I read this thread lol.

I'm definitely gonna try your deviled egg recipe, with the creamcheese, salmon, and bacon. That still makes my mouth water just thinking about it.

I'll probably go light on the salmon and heavy on the bacon though. Lol
 
#128
#128
What's your best venison tenderloin recipe Behr?

I'll usually pan fry it. I have also wrapped it in bacon and baked it, but maybe something different? Like with some sort of sauce?

A fruit based sauce sounds delicious with venison and would accentuate the flavor maybe?
 
#129
#129
I don't use bacon with the smoked salmon deviled eggs. FYI.

The only way I've ever done venison is marinate it for about 30 minutes in Wishbone Italian dressing with large pieces of onion, red and green bell peppers and mushrooms. I throw all of it on the grill with a bunch of turkey bacon. I have it with homemade biscuits and Lima beans.
 
#132
#132
Buckfama, I noticed in the dinner thread you had some chow chow on your hamburger helper. Where did you get it?
 
#133
#133
Behr said:
Buckfama, I noticed in the dinner thread you had some chow chow on your hamburger helper. Where did you get it?
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My grandmother used to make the best, but she passed this summer.

I bought this at Wal-Mart of all places. It's actually pretty good.

About to make a pot of pinto beans and wanted some chowchow to go with it.

They have a sweet and hot variety that they sell there. I went with the hot. It's in the pickle section.
 

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#134
#134
buckfama said:
My grandmother used to make the best, but she passed this summer.

I bought this at Wal-Mart of all places. It's actually pretty good.

About to make a pot of pinto beans and wanted some chowchow to go with it.

They have a sweet and hot variety that they sell there. I went with the hot. It's in the pickle section.
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We eat the same brand. Decent.
 
#136
#136
buckfama said:
First time trying store bought chowchow. It's better than I expected.

Nothing beats my grandmother's homemade.

I try to buy homemade at farmers markets now when I can but not always possible.
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No one can compete with grandma's cooking.
 
#140
#140
Behr said:
I don't use bacon with the smoked salmon deviled eggs. FYI.

The only way I've ever done venison is marinate it for about 30 minutes in Wishbone Italian dressing with large pieces of onion, red and green bell peppers and mushrooms. I throw all of it on the grill with a bunch of turkey bacon. I have it with homemade biscuits and Lima beans.
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Well, of course. :hi:
 
#141
#141
recipe-1645_Large400_ID-1436014.jpg
 
#144
#144
malinoisvol said:
Get that salt slab yet?
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Wednesday. Seared some ahi. I haven't formed much of an opinion yet, only that it will probably be exactly what I thought. More of a novelty than anything. One more thing I can say "yes, I've done that" to. :)
 
#145
#145
Behr said:
Wednesday. Seared some ahi. I haven't formed much of an opinion yet, only that it will probably be exactly what I thought. More of a novelty than anything. One more thing I can say "yes, I've done that" to. :)
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I did some reading on it. The only thing I found was leaner meats will pick up more salt and fatty foods will pick up less salt.

I'll take your word for it. Now I can say "I know a guy..." :)
 
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#148
#148
malinoisvol said:
I did some reading on it. The only thing I found was leaner meats will pick up more salt and fatty foods will pick up less salt.

I'll take your word for it. Now I can say "I know a guy..." :)
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Honestly, its cool. Nothing I can't live without tho.
 
#149
#149
Behr said:
Why?

If its pork, the use of cumin, chili powder and brown sugar together is the answer...for me anyway.

Seriously tho, sup?
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well that's mostly what I used. No brown sugar though. It calls to add maple syrup about halfway through. I was considering brown sugar instead.
 
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