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Home Made Food Flex Off


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Here’s this weeks mega flex...      

Almost posted this to the thick thread. Fuck corona. I’m gonna die as god intended. Heart disease. 

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On 10/21/2020 at 8:12 PM, Mercer said:

Any of you fucking with these things yet, I'm on an ingredient hunt right now for this shit. Looks fucking good.

 

 

 

 

I have not made any at home but theres a restaurant that makes them near me and theyre good as fuck. Although you cant order a head of time and once theyre out theyre done for the day.

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Yeah I have a place by me that does them too - Birria de Res which is beef. I’m not too into the gamey taste of goat. 

 

Went to a wedding in Mexico where they slaughtered the cows in the backyard and made some fire ass birria. It was a trip to see the spines and bones chilling off to the side as you ate but there was no questioning the freshness. 

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PXL_20201030_051317845.NIGHT.thumb.jpg.09f9748e546104b82fa48abc038d977c.jpg

 

Getting cooler out. That means soup. Or in this case "chowder."  It's a "chowder" because there is no cream, no bacon or salt pork, or roux involved. It does however, fill you up like a chowder and has the consistency of a chowder. Potato leek chowder, fresh cracked pepper, cheese and garlic cheese toast. 

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2 hours ago, Elena Delle Donne said:

@misteraveni have a venison steak in the freezer now. no grill, just an apartment kitchen. i have a game-specific dry rub but any other tips for making it great? 

We did steaks in  an iron skillet in the oven the other day. came out pretty good if you get tired of waiting.

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2 hours ago, Elena Delle Donne said:

@misteraveni have a venison steak in the freezer now. no grill, just an apartment kitchen. i have a game-specific dry rub but any other tips for making it great? 


My experience with cooking is to keep things as simple as possible. I had some quality butter and some quality sea salt. Salt it to taste, sear it in butter, braise it with more butter, finish it in the oven if you like it cooked medium or more. 
 

Don’t forget some good vegetables to go with it. My favorite is cauliflower. Break it into florettes, toss it in olive oil, salt it, sprinkle some fresh rosemary and bake at 400 degrees for about 20 minutes or so. 
 

And a decent red wine. 

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3 hours ago, Elena Delle Donne said:

@misteraveni have a venison steak in the freezer now. no grill, just an apartment kitchen. i have a game-specific dry rub but any other tips for making it great? 

Seared with browned butter spooned over it hands down one of best ways to cook venison 

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