Boerewors (grass fed beef sausage) mashed spuds with a red wine jus, Resembles intestines, quite a firm texture with a hint of game of it.
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They were good eating man, the cloves slightly overpowered the coriander (fine balancing act with those two) Making your own sausages is the way to go, at least you can max out on the meat content, and get to add your choice of herbs and spices, there's little waste. What cuts would you normally use?South African sausage. I make my own sausage and was going to make that awhile back. I think I'll give it a try in the near future. The spice combination sounds interesting. I'm sure it tastes really good.
It's a firmer fish than rainbow or brook trout, they obviously can get MUCH bigger, and when well fed and happy, the meat takes on a yellow to orange color with the fat. The taste is both mild, and sweet, but not over-powering, other than a person can taste the clean lake water and a bit of fishiness ion them. The oil on your hands is sticky, indicating it has interesting nutritional qualities, like a carb of some sort, maybe?Hey Moose,
That’s an interesting and delicate dish, I’m guessing complexed tasting as well, did you marinade it beforehand. I’m familiar with tea smoked and the soup version.
Have you tried different type herbal teas for different tastes?
The last time we spoke you were having haggis (minus the lung of course) sent over, hope it went down well.
Damn! Gonna have to let us know about that hackWent to the Casino for a couple free nights and had $80 free food credit, so we went to the fancier restaurant last night. I got the seafood platter. It was the first time I've had raw oyster, and it was actually really good.
King crab, lobster tail, shrimp, oyster, and a octopus and calamari seafood salad. The wife had a wedge salad and some of my platter. They send me offers all the time, so we'll be back. Gotta love free stuff.
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Cripple Creek is kinda in the middle of nowhere and this is a newer casino so they're trying to get customers. I only had $20 in free food this time, but we went to the nicer restaurant anyways since we wanted to get another seafood platter. We ended up spending $75 of our own money after the $15 tip. The oyster was a little smaller this time, but it was all still pretty good.Damn! Gonna have to let us know about that hack
They were good eating man, the cloves slightly overpowered the coriander (fine balancing act with those two) Making your own sausages is the way to go, at least you can max out on the meat content, and get to add your choice of herbs and spices, there's little waste. What cuts would you normally use?
The beef/steak sausages we normally get would have lamb casing, the sausage would have a slight purple hue and would have a high meat content.
I wouldn't care much for the pork ones, usually artificial casing 40/50% pork, rusk and ceral to bulk them up, they smell fantastic though, big ups for making your own..