Oh, I wish I had some venison roasts to work with. I like the idea of mixing with oxtail. Thanks for sharing. brad
quote:
Originally posted by rinembOh, I wish I had some venison roasts to work with. I like the idea of mixing with oxtail. Thanks for sharing. brad
Brad, I shot 3 in November, 2 December 23rd and I'm back up hunting at the start of February - how many do you want??
Seriously though, the combination of the two meats and all the cooked down connective tissue is absolutely divine. The key us to let the oxtail cool down in the cooking liquid before pulling it - if you remove it then let it cool it really dries the meat out.
quote:
Originally posted by Wet Spanielquote:
Originally posted by rinembOh, I wish I had some venison roasts to work with. I like the idea of mixing with oxtail. Thanks for sharing. brad
Brad, I shot 3 in November, 2 December 23rd and I'm back up hunting at the start of February - how many do you want??
Seriously though, the combination of the two meats and all the cooked down connective tissue is absolutely divine. The key us to let the oxtail cool down in the cooking liquid before pulling it - if you remove it then let it cool it really dries the meat out.
Maybe next year I will "tag-up" again. Its been so long. I gave away my bow equipment years ago. Still have my ancient 30.06 Springfield and the 7mm mauser I bought in 1967. Kansas is so dangerously high in mule deer and whitetails, they expand permits. I have lost a lot of access over the decades, to hunting guides and family deaths. Though there are a lot of nearby public hunting grounds around.
Actually, as I think, we have a meat market in our metro area that packages and sells various wild game cuts. Brad
quote:
Originally posted by rinembquote:
Originally posted by Wet Spanielquote:
Originally posted by rinembOh, I wish I had some venison roasts to work with. I like the idea of mixing with oxtail. Thanks for sharing. brad
Brad, I shot 3 in November, 2 December 23rd and I'm back up hunting at the start of February - how many do you want??
Seriously though, the combination of the two meats and all the cooked down connective tissue is absolutely divine. The key us to let the oxtail cool down in the cooking liquid before pulling it - if you remove it then let it cool it really dries the meat out.
Maybe next year I will "tag-up" again. Its been so long. I gave away my bow equipment years ago. Still have my ancient 30.06 Springfield and the 7mm mauser I bought in 1967. Kansas is so dangerously high in mule deer and whitetails, they expand permits. I have lost a lot of access over the decades, to hunting guides and family deaths. Though there are a lot of nearby public hunting grounds around.
Actually, as I think, we have a meat market in our metro area that packages and sells various wild game cuts. Brad
Come over to Scotland Brad, visit your heritage and I'll take you hunting. No public land so safe as houses, no fees, no tags and no limits. Stags/Bucks are in season all year and Hinds/Does October to February. What you don't want for the pot goes to a game dealer so it gets processed and sold at markets etc. In fact due to the abundance of deer in Scotland, the government has done a deal with the school caterering companies and venison is on the menu in a lot of Highland Schools.
Haggis, neeps & tatties (swede&carrot and mashed potatoes). Cooked by my son. I explained that a true Scot would burst the haggis with his dirk (knife)…. My boy opted for the hog splitter - which was useless, but good fun!
quote:
Originally posted by Wet SpanielHaggis, neeps & tatties (swede&carrot and mashed potatoes). Cooked by my son. I explained that a true Scot would burst the haggis with his dirk (knife)…. My boy opted for the hog splitter - which was useless, but good fun!
Love it! It's great your son enjoys cooking. I think that two things I inspired my daughters to, was, cooking and music. Should not that be enough fir one father's legacy.
brad
Jonty, and anybody, by the way…. Jonty’s ox tail and venison combination. I am riffing! What would you think about substituting a fair amount of beef marrow bones for the oxtails, if you have plenty of venison already? Brad
quote:
Originally posted by rinembquote:
Originally posted by Wet SpanielHaggis, neeps & tatties (swede&carrot and mashed potatoes). Cooked by my son. I explained that a true Scot would burst the haggis with his dirk (knife)…. My boy opted for the hog splitter - which was useless, but good fun!
Love it! It's great your son enjoys cooking. I think that two things I inspired my daughters to, was, cooking and music. Should not that be enough fir one father's legacy.
brad
That indeed is a fair legacy! My sons' music tastes are a world away from mine - but that is what makes the world go round. I have a boy and a girl, and they are both becoming competent cooks. I joke (well half joke) with them that being a decent cook got me into the favours of plenty of young ladies when I was of courting age. So, I'm passing that experience on to my boy for the same reasons and teaching my girl.to be a better cook than the scheming boys out there who would use their cooking skills for nefarious reasons 
quote:
Originally posted by rinembJonty, and anybody, by the way…. Jonty’s ox tail and venison combination. I am riffing! What would you think about substituting a fair amount of beef marrow bones for the oxtails, if you have plenty of venison already? Brad
Brad, if you use YouTube- look up a team called 'Fallow' it's a U.K. Michelin star restaurant (I think) where a couple of the young chefs make BBC quality cooking tutorials on how to make high end restaurant grade dishes at home. Tnis is where I got the inspiration for the cottage pie. They made a couple of low slow braises using beef short ribs and suggested if you don't have the short ribs to use oxtail - would this work for you? I am 100% that with your enthusiasm for food and food history/geography that you would thoroughly enjoy their videos.
Tonight. Marilyn made a quiche with diced ham, dill, and leek, etc, in a homemade pastry. Along with a leafy salad and her V&Oil dressing, with a warmed baguette. I popped the cork on an orphaned bottle of Alsatian gewurstraminer. Me thinks, our leftovers throughout the week now. Brad
Savage n onion pizza....
Youse gots chompahtion..Slammer.... ;0)
That's meant to be "sausage and onion" :)
We think Al broke his autocorrect, as it does weirdness on a regular basis.
I used the "bread in a bag" technique to make the crust, where you dump all the ingredients into a ziplock bag and smush it around till it's mixed. I think it would have worked better if my yeast had been alive--as it is, it came out kind of cardboard-y, but still tasted good. Also, I should have mixed the dry ingredients before adding the water.
Just room fer improvements ..Babe... ;0)
Also..real pizza sauce...
Instead of marinara...
quote:
Originally posted by Wet Spanielquote:
Originally posted by rinembJonty, and anybody, by the way…. Jonty’s ox tail and venison combination. I am riffing! What would you think about substituting a fair amount of beef marrow bones for the oxtails, if you have plenty of venison already? Brad
Brad, if you use YouTube- look up a team called 'Fallow' it's a U.K. Michelin star restaurant (I think) where a couple of the young chefs make BBC quality cooking tutorials on how to make high end restaurant grade dishes at home. Tnis is where I got the inspiration for the cottage pie. They made a couple of low slow braises using beef short ribs and suggested if you don't have the short ribs to use oxtail - would this work for you? I am 100% that with your enthusiasm for food and food history/geography that you would thoroughly enjoy their videos.
Oh, I like Fallow.
Some of their stuff can get ridiculously complicated for home cooking, though, especially if you're like me and tend to nap in the afternoon rather than spend the entire day cooking. I also enjoy a guy from the north of England called John Kirkwood, who does more basic stuff like savory pies.
quote:
Originally posted by Lizwadsworth65Oh, I like Fallow.
Some of their stuff can get ridiculously complicated for home cooking, though, especially if you're like me and tend to nap in the afternoon rather than spend the entire day cooking. I also enjoy a guy from the north of England called John Kirkwood, who does more basic stuff like savory pies.
I agree on the complicated stuff, but it's good fun if you have the time. We dont have the snow, but we have the cold and grim weather so sunday was the sort of day to spend in the kitchen. I will look up John Kirkwoods page - if he's a northerner, his pies will be spot on!!
quote:
Originally posted by Lizwadsworth65That's meant to be "sausage and onion" :)
We think Al broke his autocorrect, as it does weirdness on a regular basis.
I used the "bread in a bag" technique to make the crust, where you dump all the ingredients into a ziplock bag and smush it around till it's mixed. I think it would have worked better if my yeast had been alive--as it is, it came out kind of cardboard-y, but still tasted good. Also, I should have mixed the dry ingredients before adding the water.
I never heard of that, but got me thinking. When I buy pizza dough, they have it in a ziplock baggy or other plastic bags. I might try that for grins. Thanks for sharing. I think you are right, to get your dry stuff well incorporated first. did you proof your yeast first or dump it in with the dry ingredients? Brad
As a lover of all styles of pizza, my main 3 pizza doughs I make are New York style, thin crispy Chicago style, and Detroit Style . Planning ahead and letting the dough ferment for a few days is key !!! Sunday is always pizza night at our house so Wednesday or Thursday is usually dough day. The fermentation process I notice makes the dough a little more flavorful and more tender, not tough. I do make it the same day occasionally ,but it’s just not quite as good.
There are soooooooo many other variables that affect it. Pans, if used, temperature, rack placement in oven and temp of ingredients prior to baking, along with amounts of toppings. Keeping toppings minimal is key, and my hardest thing to do. More is NOT always better when it comes to pizza.
Slammer!!!
quote:
Originally posted by slammerAs a lover of all styles of pizza, my main 3 pizza doughs I make are New York style, thin crispy Chicago style, and Detroit Style . Planning ahead and letting the dough ferment for a few days is key !!! Sunday is always pizza night at our house so Wednesday or Thursday is usually dough day. The fermentation process I notice makes the dough a little more flavorful and more tender, not tough. I do make it the same day occasionally ,but it’s just not quite as good.
There are soooooooo many other variables that affect it. Pans, if used, temperature, rack placement in oven and temp of ingredients prior to baking, along with amounts of toppings. Keeping toppings minimal is key, and my hardest thing to do. More is NOT always better when it comes to pizza.
Slammer!!!
Good advice for sure. In the past I used to make bucket batches of brötchen dough. Then set it in the fridge downstairs overnight. The dough is enough for several batches. Each time I pull out a enough for several "little breads" the dough is a bit more sour. By the last batch it is often well-soured. Brad
Real simple tonight.
Classic Hummus,guacamole and Wheat Thins with Malinda's Green Sauce
Tanight...
Mystery Meat....
You tell me...
I'm guessin..bone in pork Roast..
The Mystery Meat appears to be a pork roast. I thought it was beef at first and defrosted it last weekend to augment our prime rib, but 2 guests canceled so I didn't cook it after all. Then I thought it was pork, then beef, now it's pretty clearly pork. We have some mashed potatoes and steamed carrots to go with it. Just waiting for it to cook through!
.
Served.... :0)
It's lookin like Pork Pot Pie..fer tanight.. :0)
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