I want this to get off backorder. I love the products from this company and I want to fry some shit in that stat.
The elk we got last week did well last summer, I could've sent you some elk tallow.
I saw you made a reference to elk on Facebook. I love elk steak. Where/how did you acquire elk and elk tallow? Did a friend get one hunting and give you some of the bounty?
sancarlos wrote:I saw you made a reference to elk on Facebook. I love elk steak. Where/how did you acquire elk and elk tallow? Did a friend get one hunting and give you some of the bounty?
We go hunting on the wife's family land every year. This year the MIL took down a big ass cow, so I spent the weekend before last helping butcher the elk. We have a very full freezer.
Sabo wrote:I've never had elk. I assume it tastes a lot like venison?
Kind of. But a lot better - what I've had was richer and less gamey than venison. Especially if it is prepared and grilled by somebody who knows what they are doing (and gets all the sinew off). If you are ever in a restaurant that offers elk steak, I'd certainly recommend you try it.
Rush, I can't even imagine how much meat comes out of an elk. Those things are ginormous. But, I could never dress/butcher one. I'd be vomiting.
sancarlos wrote:Rush, I can't even imagine how much meat comes out of an elk. Those things are ginormous. But, I could never dress/butcher one. I'd be vomiting.
MiL did the skinning and the really bloody parts (she's badass AF.) I thought it would be worse, but I didn't have that much of problem aside from when I got around the wound.
We probably got 200 lbs of meat out of her. I'd like to get my brother, the butcher, to help so we could get proper steaks rather than my cutting things that look like steaks.
Yes. Bull season is short and you need a special license that's given out by lottery. Cows are a longer season (but not during calving season) and open to everyone.
There are also differences in public/private land seasons.
(I'm not a hunter either, I let the wife's family do it. This is the first year I helped butcher, but I've been enjoying the fruits of the harvest for 5-6 years.)
Bit of a thread jack, but when I was growing up in Grand Junction, the first days of deer season were de facto holiday at school. I'd estimate 20% of the boys were absent then, and it was just accepted. We weren't/aren't hunters in my family, but my dad was friends with lots of them, so we enjoyed occasional venison steak and sausage as gifts.
Shrew wrote: ↑Sat May 11, 2013 2:56 pm
Any recipes for one pot rice meals? I've seen people make some pretty cool stuff with mostly rice, beans, and dried stuff. Anything would be appreciated from any type of cuisine. I'm on a shoestring budget and both rice and beans are cheap. I'd like to use stuff like dried mushrooms, peppers, and even dried meats.
Our man Shrew was on the Instant Pot shit back in 2013!
mister d wrote: ↑Wed Nov 08, 2017 11:17 am
Why don't we put tartar sauce on more things? Occurred to me last night and every hour I think about it I become more confused.
Here in Seattle, its pretty common for people to have tartar sauce instead of ketchup with fries.
mister d wrote: ↑Wed Nov 08, 2017 11:17 am
Why don't we put tartar sauce on more things? Occurred to me last night and every hour I think about it I become more confused.
Here in Seattle, its pretty common for people to have tartar sauce instead of ketchup with fries.
LOVE tartar sauce on fries.
well this is gonna be someone's new signature - bronto
I don’t know who lives close to Fresh Markets, but they have this this thing where every Wednesday they sell all the ingredients for a meal for four for 20 bucks. I say ingredients but some of it is prepared, like this week it was four fresh ground burgers, buns, a package of cheese, some store made macaroni salad and a container of fresh fruit. Good for when you wanna eat at home but may not have time to prepare all that.
They sell it all week and then do a new on the next Wednesday.
My gall is sufficiently mitigated. Thank you for your concern.
I made a couple loaves of honey whole wheat bread yesterday. Last evening, my wife went out for a girls night with her pals. So for my dinner, I ate a half loaf of hot fresh bread with butter, washed down with a nice porter. King of the world.
sancarlos wrote: ↑Wed May 22, 2019 6:39 pm
I made a couple loaves of honey whole wheat bread yesterday. Last evening, my wife went out for a girls night with her pals. So for my dinner, I ate a half loaf of hot fresh bread with butter, washed down with a nice porter. King of the world.
That is legit a meal for a king. in A Shakespearean play.
My gall is sufficiently mitigated. Thank you for your concern.
Been using flat iron steaks for fajitas lately because skirt steak isn’t always available and been really pleased with results. And my new grill is a game changer. Didn’t realize how crappy my last one was.
My gall is sufficiently mitigated. Thank you for your concern.
made this year's first batch of raspberry-habanero jam and habanero-poblano hot sauce (tried all this last year to great success)
delivered first set of bottles of each to colleagues in Dallas yesterday.. great reviews so have orders for a lot more (had to check bags yesterday but fortunately nothing was lost or broken)
hoping more of the habaneros have matured by the weekend when i'm home... i grow them and the poblanos.. all other ingredients are sourced at local farmers market.
posted pics on FB and IG. will see if i can upload here.
elflaco wrote: ↑Wed Oct 02, 2019 12:57 pm
made this year's first batch of raspberry-habanero jam and habanero-poblano hot sauce (tried all this last year to great success)
delivered first set of bottles of each to colleagues in Dallas yesterday.. great reviews so have orders for a lot more (had to check bags yesterday but fortunately nothing was lost or broken)
hoping more of the habaneros have matured by the weekend when i'm home... i grow them and the poblanos.. all other ingredients are sourced at local farmers market.
posted pics on FB and IG. will see if i can upload here.
What might a man in central Indiana have to do to procure one of those habanero-poblano hot sauce containers?