What did everyone cook today?
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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 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!
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
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.
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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
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GWG8541 I was wondering. I have started adding some Anchovy in various salad dressings and marinades
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Picked up this ‘little griddle’ on marketplace for 30 bucks. Christening it with some Onion and smash burgers.
Surg 2 Thumbs Up!
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Picked up this ‘little griddle’ on marketplace for 30 bucks. Christening it with some Onion and smash burgers.
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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.
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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.
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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.
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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?
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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.
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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.
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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.
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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!
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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.
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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
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Venison steaks marinated in pa’s black bull in the vac tumbler
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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.
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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.
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Venison steaks marinated in pa’s black bull in the vac tumbler
Menuchah Meats Good looking steaks and I love the platter.
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