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What's on your plate today?
- Thread starter wkoti
- Start date
golfgar
Bueller.... Bueller...... Anyone....... Anyone?
Oddly, I had a cigar with a friend of mine last Thursday and he gave me a bunch of venison sausage, bacon, bologna and ground venison. I'm looking forward to it all. If you were closer I would share for sure.
Summer Sausage is just a "type" that doesn't require refrigeration. I guess a sort of "salami" but not as dry cured. Most are nasty to barely palatable. The Mennonite version is outstanding.
Devil Doc
When Death smiles, Corpsmen smile back
I know, bad joke.
Doc
Doc
golfgar
Bueller.... Bueller...... Anyone....... Anyone?
I got it.
hah! OK. I took it on the serious side because I never heard of it, nor seen it till I moved to my current locale.
CMontoya79
Newb Le professional!
Lettuce wraps.
The Black Cloud
Well-Known Member
Good lord. That's the greatest friend I've ever heard of.
golfgar
Bueller.... Bueller...... Anyone....... Anyone?
Indeed, but since he knows I don't hunt deer but like to eat it, he is very generous in sharing. I once took a photo of the venison (5 years ago and I keep it on my phone) he contributed to a dinner we had, and it may be the best meat I've ever consumed. He hunts at his farm about 30 minutes from town and has a cooler where he ages the meat and then takes it to the processor. Very tasty indeed.
Devil Doc
When Death smiles, Corpsmen smile back
I have a son-in-law I like to call Deerslayer. He get's three a year. He's obsessed. He prepares for the season in the Spring for the November hunt. He also doesn't like venison.
Doc
Not A Nice Person
Pink.
Sauteed sockeye salmon filet and Salad Caprese (campari tomatoes, fresh mozz, basil, EVOO) . . . really should've taken a picture; it was a gorgeous plate of food. I was too busy chowing down!
~Boar
~Boar
zeemanb
Well-Known Member
My favorite seafood spot tonight... steamed U8 prawns, octopus ceviche, raw oysters and this beautiful fried fluke. This is the best.
Brickhouse
J.C. Newman owes me royalties.
That looks fantastic.
Made a small batch of Meatballs and sauce. Trying a new, promising, Romano from Murray's because everybody local replaced Locatelli with mediocre to really bad cheap garbage "Romano". Been in the sauce for about an hour. I keep them simmering until the flavor morphs. Usually 3 or more hours.
eta: Well, new Romano worked real well. Difference in flavor, but held up great to cooking. Me and the boy polished off 16 Meatballs.
eta: Well, new Romano worked real well. Difference in flavor, but held up great to cooking. Me and the boy polished off 16 Meatballs.
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Not A Nice Person
Pink.
This time I took a picture. 
~Boar
~Boar
That's a beautiful thing.This time I took a picture.
Not A Nice Person
Pink.
Frittata Margherita. I had leftover stuff from the Salad Caprese, but not enough for another one.
~Boar
~Boar
Devil Doc
When Death smiles, Corpsmen smile back
I've been eating that stuff since I was a kid. Never new it had a name.This time I took a picture.
~Boar
Doc
I didn't know the name until much later in life. Hell, there's a lot of family dishes I fix that I've either finally learned the name, or still don't know the name.
We typically called it something based on the ingredient names. Frittata was whatever the ingredients were. For instance, "Potatoes and Eggs (with onion)", "Peppers and eggs" (again, with onion) etc.
Boar's seeming proclivity for Frittata reminded me, we ate tons of it as kids. Lunches, at the beach, trips, etc. We'd take a drive to Atlantic City from NYC and out from my mom's purse would come the foil wrapped wedges of frittata. Hell, you could tell the route I took to school by the olive oil trail.