What did everyone cook today?
-
GWG8541 said in What did everyone cook today?:
There was even a little sardine in the broth for extra flavor.
A little extra umami, impressive addition, Good Play!
glen sorry that should have been anchovy, wrong little fish.
-
No recipe on this one, just my adlib version of Japanese Udon with thin sliced ribeye, Tempura shrimp and onions. The flavor blend was pretty good. There was even a little anchovy in the broth for extra flavor.
GWG8541 that looks really tasty
-
GWG8541 I was wondering. I have started adding some Anchovy in various salad dressings and marinades
-
Picked up this ‘little griddle’ on marketplace for 30 bucks. Christening it with some Onion and smash burgers.
Surg 2 Thumbs Up!
-
Picked up this ‘little griddle’ on marketplace for 30 bucks. Christening it with some Onion and smash burgers.
-
No recipe on this one, just my adlib version of Japanese Udon with thin sliced ribeye, Tempura shrimp and onions. The flavor blend was pretty good. There was even a little anchovy in the broth for extra flavor.
-
Did a cedar-planked sockeye salmon (seasoned equally with Maple-Garlic and Southwest Seasoning from The Spice House) and some Picanha last night on my Kamado Joe (BJII). Overcooked the salmon a bit but picanha was perfect rare to mid-rare depending on piece.
Jamieson22 Dry or not the fish looks delicious.
-
Haven’t been on Meatgistics in awhile so I’m cruizin thru everyone’s posts for the last 8 weeks. Ya all been putting together some pretty nice plates.
-
Haven’t been on Meatgistics in awhile so I’m cruizin thru everyone’s posts for the last 8 weeks. Ya all been putting together some pretty nice plates.
Steven Winscot said in What did everyone cook today?:
Haven’t been on Meatgistics in awhile so I’m cruizin thru everyone’s posts for the last 8 weeks. Ya all been putting together some pretty nice plates.
Damn dude! Where ya been?
-
GWG8541 I was wondering. I have started adding some Anchovy in various salad dressings and marinades
glen these were dried from a local Asian market.
-
Haven’t been on Meatgistics in awhile so I’m cruizin thru everyone’s posts for the last 8 weeks. Ya all been putting together some pretty nice plates.
Steven Winscot welcome back. I get fat just looking on here.
-
Haven’t been on Meatgistics in awhile so I’m cruizin thru everyone’s posts for the last 8 weeks. Ya all been putting together some pretty nice plates.
Steven Winscot good to see you back. Miss all your posts.
-
Haven’t been on Meatgistics in awhile so I’m cruizin thru everyone’s posts for the last 8 weeks. Ya all been putting together some pretty nice plates.
Steven Winscot Welcome Back!
-
Haven’t been on Meatgistics in awhile so I’m cruizin thru everyone’s posts for the last 8 weeks. Ya all been putting together some pretty nice plates.
Steven Winscot Glad to have you back.
-
Haven’t been on Meatgistics in awhile so I’m cruizin thru everyone’s posts for the last 8 weeks. Ya all been putting together some pretty nice plates.
Steven Winscot yup
-
Venison steaks marinated in pa’s black bull in the vac tumbler
-
wdaly said in What did everyone cook today?:
21mm fresh collogen
Same as the snack stick stuff or sheep casing? When I researched fresh collagen it returned some crimpled tube the same as I use for my snack stick. I know that small diameter is not found in hog casing but sheep casing you can find that small
Dr_Pain It’s the same as a snack stick except it’s not smoked. It’s a light tan color. I’ve never used a natural casing.
-
No recipe on this one, just my adlib version of Japanese Udon with thin sliced ribeye, Tempura shrimp and onions. The flavor blend was pretty good. There was even a little anchovy in the broth for extra flavor.
GWG8541 Excellent meal! Would love to taste that.
-
Venison steaks marinated in pa’s black bull in the vac tumbler
Menuchah Meats Good looking steaks and I love the platter.
-
No recipe on this one, just my adlib version of Japanese Udon with thin sliced ribeye, Tempura shrimp and onions. The flavor blend was pretty good. There was even a little anchovy in the broth for extra flavor.
GWG8541 Yes and yes and yes!!!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
