WHAT ARE YOU EATING TODAY?

[moose eater]

Leaf lard is pork gut fat not fatback or other scrap.

Rendering leaf lard yields the best quality cracklings and the best fat for frying doughnuts or hush puppies.

I have an antique sausage press here, hand-crank style, cast iron and heavy as can be, that came with an equally antique crackling strainer/bucket to insert in it. Given to me years ago by an aging Marine Corps 'Nam vet professional meat cutter who did our moose and beef for many years.

 

[armedoldhippy]

Rendered (black) bear fat (many years ago) and peanut oil were once preferred at higher-end restaurants for high-temp oils.

i've had old folks tell me that bear meat was as good as it got before the chestnut blight. after the bears had to eat acorns to survive, their meat acquired a bitter taste.

 

[moose eater]

i've had old folks tell me that bear meat was as good as it got before the chestnut blight. after the bears had to eat acorns to survive, their meat acquired a bitter taste.

Rendered black bear fat was supposed to have a very high flash or burn/smoke point. You could cook with it, grease your boots with it, probably burn it in place of a candle, etc.

Lately we've been using avocado oil. Not bad.
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Just got out another duck from the Canadian-sourced, gibletless case I bought this winter, supposedly wholesale.

Also thawing a 3-pack of full sides of baby back ribs, to do another dry rub with my 'kitchen sink dry rub' mix, to smoke very soon.

If any of them last, I may freeze a few packages to take to the bush with me/us for ice fishing. That, and some slices of frozen homemade deluxe pizza. Along with the annual or traditional copeous amounts of chicken, shrimp and andouille sausage jambalaya. A favorite of mine.

 

[TNTBudSticker]

Angus Hot Dogs with Angus Chili and Some Cheese and Sour Cream.It's that kinda day.

 

[RobFromTX]

Vegetable curry. yukon potatoes, sweet potatoes, parsnips, cauliflower, chick peas and onions slow cooked in coconut milk with salt and cayenne pepper. Not a veg head but when there's no meat in the house you got to keep it real

 

[mean mr.mustard]

Where's the BEEF???

 

[armedoldhippy]

Clara Pell ate it. had you forgotten?

 

[moose eater]

Had broiled tri-tip steaks with granulated California garlic and coarse ground black pepper, 'block cut' with lots of nice micro-feathered marbling (no clods of fat), the way it ought to be. Tender and tasty. Medium rare.

A few bites of semi-traditionally smoked chum salmon strips.. Very tasty. Not village-style king strips, but it did Ok.

And a baked medium small golden potato with a dabble of sour cream, with salt and pepper.

Followed by the ritualistic tequila, pomegranate juice, lemon juice, lime juice, and tangerine seltzer water with ice for a beverage.

Now, after the fact, a few more bites of the semi-traditional smoked chum salmon strips. Mmmm.

 

[moose eater]

Hash brown spuds with black pepper and salt, one egg over easy atop the hash browns, a tall cup of freshly ground French Roast coffee with a dash opf 40% heavy whipping cream in it, 20-oz. of rgeen tea for medicinal purposes. And maybe somethig else to follow.

It's brunch time, almost lunch time, and I need to get outside again to finish the snowblowing I nearly completed last night, and to finish mounting the step-down voltage converter/regulator on the snowblower for the hard-mounted LED lamp, in order to spare the somewhat constant recharging of my newer headlamp that I wear, that's been filling in for the absence of a light on the snowblower..

 

[moose eater]

Currently chopping celery, red onion, mushrooms and water chestnuts while wild rice and short-grain brown rice boil separately, each in water with chicken base (chicken stock concentrate, not boullion).

Be rinsing a duck soon, applying seasoning to the duck after it's pricked full of holes to allow the fat to flow when it's roasting, and combining the stuffing ingredients listed above, with some seasonings for stuffing the bird..

Doing another slow-roasted stuffed duck(ling). I doubt it has any giblets in it, either, as the last 3 didn't from this wholesale case. Otherwise they'd be going into broth/gravy and/or stuffing as well.

While the duck's roasting slowly, I'll be mixing up my classic 'kitchen sink dry rub' for the 3 racks of pork back ribs, to coat them and wrap them after they're stripped of the inner membrane, and sectioned into 2-3-rib pieces, wrapped in food wrap, placing them in a tray in the refrigerator to brine in their own juices over night and into tomorrow, when they might be smoked slowly for about 4 hours (+/-) at about 225 to 235 f.

Still need to dig the propane smoker out of the snow in the driveway. Probably do that when I go out to the barn to make more progress on the LED headlight mount and step-down voltage/current converter on the snowblower.

Multi-tasking. Just need to keep the engine oils and grease separate from the duck grease, and it ought to work out fine.

Some of the ribs will hopefully go into the freezer for the trip to the bush next month... assuming they last. May have to hide them from myself. If not, there's another 3-pack of back ribs in the freezer to smoke later.

 

[mean mr.mustard]

I'm frying bologna and an egg to go in a white cheddar grilled cheese on potato bread.

Breakfast is a little redneck this morning.

 

[Roadkill420]

Scrambled Tofu with Porcini mushrooms

 

[moose eater]

Took 2 halves of the left-over spuds that had roasted face down in duck fat the last time we roasted a duck (the other day), and chopped them into home-fries. Fried them crispy in piping hot avocado oil with salt and coarsely ground black pepper, topped them with a bit of El Pato green jalapeno sauce, then put an egg, over easy, on top of that, and adorned the egg with a slight amount of Tapatio red chili sauce.

20 oz. of green tea, 16 oz. of rich dark coffee from freshly ground French Roast black oily beans, and a minor splash of 40% heavy whipping cream.

Off to do chores, includng furthering the progress on digging out and packing down a ramp to extract my freight sleds from the deep snow back by the outhouse, but starting with phoning in the last of the orders to go on to the credit card before I bounce it to a 0% interest for 15 months+, delivering to Wall St. a micron of the fucking they often give to us.

 

[armedoldhippy]

baked two huge mushrooms stuffed with various cheeses, meats, cracker crumbs, sautee'd mushroom and onion chunks...i'm sure i'm leaving something out. gonna fry & dice up some salty country ham the next time i do this...or bacon. maybe a couple of "sweet heat" jalapenos diced up too...

 

[moose eater]

Late lunch, right before feeding the dogs. Gets them jealous and hungry.

1 uncured Aidell's andouille sausage on a softened slice of Little Big Bread from Silver Hills Bakery, with no-sugar-added ketchup and sliced red onions.

Moderate size bowl of left-over duck soup with lots of veggies and rich broth.

Organic romaine lettuce and baby spinach salad with lots of veggies and a fresh batch of homemade Caesar dressing with parmesan cheese and crumbled CrunchMaster Quinoa and flax seed crackers on top for croutons..

1 Denali Brewing Co. (Talkeetna, Alaska) 'Chuli Stout' at 5.9% abv.

Some RO H2O

 

[moose eater]

Stir-fried Thai red curry with Kafir lime leaves, ginger, red curry paste, lots of garlic (pressed), coconut milk, broccoli, mushrooms, red onions, carrots, sweet long red and purple peppers, fresh baby spinach, hot red Thai chilis, sea scallops, shrimp, and imitation crab meat. Over short-grain brown rice. Mmmm...

 

[Green Squall]

Visited the Italian grocer the other day and picked up half a pound of imported mortadella, the kind with the little pieces of pistachio slivers in it and a sliced loaf of fresh sandwich bread made in house (I forget the name.)

 

[moose eater]

Had 2 slices of uncured pastrami left, no more uncured, unheated probiotic sauerkraut remaining, and only a single slice of dark rye bread with one heel. So a reuben sandwich wasn't doable.

And the last of the baby spinach had been put into the latest large bowl of salad in the refrigerator.

Toasted the single slice of dark rye lightly, cut it into halves, put on some mayonnaise and extra-hot horseradish. Folded up one slice for each half of the last of the uncured beef pastrami, laid open-face..

Put sliced red onions on top of the pastrami on one half, along with some sliced purple sweet peppers, and sliced purple sweet peppers on the other half, layered the second half with baby spinach hygraded from the salad bowl, and covered both halves with ample Jarlsberg Swiss cheese.

Placed both halves under the broiler, open face, on low heat until the Swiss cheese browned just a -little- bit, just like we'd do for reuben sandwiches.

Slapped them together when they'd cooled enough to handle.. Pretty damned tasty!!

 

[armedoldhippy]

browned meat for tacos. ooops, no grated cheese! fuck! spooned in some nacho cheese out of jar into hot spiced beef, threw in some Sweet Heat jalapenos. best tacos ever!

 

[Chuckeye]

Cheers, eh ?