Who like Wings?

Na!.can't do to hot!..I'm a wuss with hot food..that said I like jerk chicken..but not all the time.it's just to hot mate!.but it has got loads of flavor...but then challenges they do are mental!.I think it's the ghost chilli wings one.lol.that's the toughest!!!

 

Sounds like what we might call Roast Beef.I cook it slow in a crock pot with seasoning ,peppers and onions and serve it on a hoagie bun with cheese sauce.really good.

 

We eat a lot of wild game to.I am chomping at the bits right now waiting on Deer season.I got some left but not a lot.Running low on my Deer burger meat.

 

There is a Thai joint a few miles from here with a hot pasta challenge. I wanna try it.

 

Sheeeesh, I loves me some venison. I had some elk from a gourmet joint in San Jose and some species unknown venison jerky I ordered from Amazon and ever since I have had a craving for deer. I have yet to hunt deer, but I hope someday to cook and eat a deer I shot. Likely a CA mule deer.

 

Talk about fried foods. Friend of mine ordered cheese curds from Wisconsin and asked me to fry them.Local place around here does them and I done some in my kitchen and put a beer batter on the..He said as the best he ever had lol.Local place is jam up but he said mine are better.Used a dam Natural Light that's all I had lol.

 

Beef and stout are a match made in heaven, like the dry-stout stew they serve at the Fort Mason St Patrick's Day fest in San Fran. Same basic ingredients, except with pearl onions, carrots and cubed potato as opposed to mashed. The chunks of beef are flour-dredged and fried to sear them and the whole thing is served in a sourdough bread "bowl". Hoo boy.

 

OK, I think the lot of us oughta meet up for a Game-Dog Cookoff. It would put the AGDT annual Pig Pickin to shame.

 

Ok.@Bamaman,the cheese sauce on the beef sounds wicked!.and even tho I just said I like cheaper cuts of meat slowly cooked,I absolutely love venison.especially with red current jelly.and a poachers ale.(a ruby beer,brewed with damsons and liqorish.)awesome!...also duck legs slowly cooked with damson sauce(we pick are own damsons in winter and make a jam out of them.eat the jam on toast or serve with duck or venison.) ..........and @ The Keep Book,the dry stout beef stew sounds amazing...how's it made???.how do you make it dry???..arrrr!.you got me hungry lol....this threads great!....I love hearing what you guys eat.the food you all eat is amazing.if I was from your country.all I'd do all day is eat lol.

 

Yeah,this thread really got me hungry...lol.

 

"Dry" stout is actually the term for stouts like Guinness, Murphy's and Beamish, which have a coffeeish roasted flavor as opposed to "sweet" chocolatey stouts like Mackeson and Watney's Cream. It is like the difference between sweet (red) and dry (white) vermouth. The dry stout flavor pairs best with beef. Flour the beef chunks, pan-fry in butter, set aside beef, add some flour to the remaining butter to make a roux, carefully add stout while stirring so the roux turns into a soup, and add the beef chunks and veg. Cook on low heat stirring often till the stew is of the desired consistency. Serve hot in a hollowed-out loaf of sourdough bread. Sourdough is best because of the chewy texture and tangy flavor, which pairs awesomely with the savory flavor of the stew.

I very much want to try venison with red currant and poacher's ale, and duck with damson. This thread is making me drool like a waterfall.

 

At least it isn't in Smell-o-vision. If it were I woulda eaten my screen by now.

 

Right...believe me the venison with red current jelly is amazing.so is the duck with damson.(we serve that with a poachers ale to.amazing!)....as for your dry stout like Guinness and Murphy's.bah!.shite!...try this: Boss Black.brewed by Boss Brewery.Swansea,South Wales..you might not be able to get it.but if you can,I suggest you try it!.award winning Stout.taste like chocolate gance,and nutts toasted on the fire..truly amazing.pairs like a match made in heaven with beef.or any strong cheese.you might have to import it.but you sound serious about your food and drink,so it might be worth while for you....and thanks for the recipe.it sounds amazing..I like the roux part.it sounds great.we make cheese on toast with a roux.(it's called Welsh Rarbit.NOT Rabbit lol.and it's amazing!.)...so I'm gonna try that recipe next week some time..in fact I can't wait to try it....but yeah thanks..my mouths drooling of reading all this to.lol......great thread!......

 

Arrrrrr!!!!..this threads got me fucking starving lol.

 

Well I'm frying chicken tenders today.I havent done this much frying in a while.I needed the practice.Cleaned out the fryer yesterday and replaced the oil.Love the peanut oil which is what I use.Football season coming so fryer will be put to use on weekends along with my smoker.Fried the curds last night and never even got a taste lol.Heard they were great.

 

I shall have an eye open for that Boss Black. I am all about trying new beers, and new cheeses to go with them. Cheese and beer go as well together as meat and beer. Welsh Rarebit is awesome. So is grilled cheese with at least four different cheeses.

 

Trust me Boss Black is major!..please try and find it.....and your right!.cheese and beer are as good as meat and beer......and lol. "Grilled cheese".lol.that is just cheese on toast.but Grilled cheese sounds better....and all about trying new beers my self.don't drink no other alcohol apart from ale/beer..ha,ha,lol.it's good for the blood.especially when walking the mutts....but yeah,try and find Boss Black.it's super awesome...I don't brew me own beer.but I'm trying to make room for a barrel or two.but over here we can get some real good Ale anyways..but it would be nice to brew my own from local hops.if I had the time lol.....I like the ale you can get with live yeast at the bottom of the bottle..it's got the freshest taste on it.don't no whether you can get the ales over were you are???......even tho I've just ate and drank,,I'm still hungry and thirsty of reading this thread.lol.....

 

Sorry that's meant to say,,,I don't no if you can get them ales over were you are.meaning I don't no if you can get the ales with the live yeast at the bottom.....sorry for the confusion.me screens fucked.

 

Grill cheese is grilled Soze.Butter both sides of the bread and your fav cheese between the slices.Non stick pan and let it brown to the color you desire and then flip it and smash it flat with a spatchela and brown that side to the color u desire...If you have time Tomatoe soup ,thick Tomatoe soup its a hell of a good dipping sauce for a grilled cheese.