Post by: pianoman9701 on March 20, 2015, 07:29:41 AM
Post by: Wazukie on March 20, 2015, 07:33:50 AM
Post by: DIYARCHERYJUNKIE on March 20, 2015, 07:37:02 AM
Post by: pianoman9701 on March 20, 2015, 07:53:43 AM
Dang, your making me hungry :drool:
You know you're welcome at my table, Butch. By the way, when will you be in town next? I still have a bunch more arrows for you, really nice ones. They're yours for the taking! :tup:
Post by: pianoman9701 on March 20, 2015, 08:05:26 AM
That is the most amazing venison recipe I have ever heard. I'll be trying it tonight. Thanks p man. :tup:
Simple good ingredients and easy cooking makes for some nice dinners. I forgot I have some asparagus, too! I like to steam asparagus and then marinate it in aji mirin rice wine vinegar and a little sea salt for a few hours in the fridge, served cold. If the vinegar is too sweet for your taste, cut it with some lemon juice.
Remember to shop at Asian food stores for stuff like soy, jasmine rice, ponzu (like soy with citrus), rice wine vinegar, Srirachi sauce, teriyaki, chili paste, curry paste and some really cool fresh veggies like Chinese broccoli and taro root. The cost is sometimes as much as 75% less than shopping in the Asian section of Freddys. Their frozen section and fish and meat counters are great, too. Tripe, squid, pork, all kinds of dim sum are all a lot cheaper there.
Post by: HUNTINCOUPLE on March 20, 2015, 08:20:12 AM
Post by: DIYARCHERYJUNKIE on March 20, 2015, 08:21:11 AM
Post by: pianoman9701 on March 20, 2015, 08:31:19 AM
That sounds real good! I might have to try it with out the basalmic drizzel due to I have not started aging any and if I wait 50yrs I probably won't be around to eat the meat. :chuckle:
I've been known to take cheap balsamic from Costco by the quart and reduce it on the stove for a few hours without letting it come to a boil, not even a simmer. You should end up with about a pint of thicker, gooey balsamic which has a more concentrated flavor, much like aged. It's been a kept secret in the fine foods world that aged balsamic is often not aged very much at all, but reduced in such a way. The aged balsamic business is rife with fraud. Reducing your own ensures that you have a steady supply of a great finishing vinegar for a reasonable price.
Post by: Angry Perch on March 20, 2015, 08:36:35 AM
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Remember to shop at Asian food stores for stuff like soy, jasmine rice, ponzu (like soy with citrus), rice wine vinegar, Srirachi sauce, teriyaki, chili paste, curry paste and some really cool fresh veggies like Chinese broccoli and taro root. The cost is sometimes as much as 75% less than shopping in the Asian section of Freddys. Their frozen section and fish and meat counters are great, too. Tripe, squid, pork, all kinds of dim sum are all a lot cheaper there.
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That's good advise. Plus, it's just plain fun! I could spend hours going up and down the aisles of Uwajimaya just looking at stuff and reading labels. They also have a killer seafood and fresh meat section. And nothing makes a good broth like feet. Chicken feet, pig feet, calf feet...