Carnitas (no pics sry, maybe next time)

-A kinda big-ish container of lard from carniceria at slater slums, a ****ty mexican neighborhood in otherwise nice beach city.
-4 lbs pork shoulder
-Granulated garlic
-fresh squeezed clementines, about 5 or 6 (cuz I wasn't gonna eat all those ****ers and didn't have oj)
-salt

Put lard into big pot on low heat, let it melt. Put in pork and seasonings and juice. Let it cook on low heat until it separates with a fork (took me about 2 hrs, carniceria man said it should take 1 hr). Add salt towards the end sometime. Crank up the heat so it gets a little charred and crispy on the outside.

Make tacos imo.

Cooked basic bacon (in butter) and poached eggs (runny yolk) with some baby spinach (cooked in bacon pan) on buttered toast and it friggin rocks. I will never get sick of that combo for breakfast.

crock pot/slow cookers is imposible to get here, by here, I mean in Denmark, and it is quite annoying.

This

I know exactly what I'll be importing black market.

Strange

It looks like an elephant came on the last one.

The plating is very bad on the last one, the salmon skin is burned too, just trying out stuff.

Hey man it's a lot better than most of my efforts. Whats under the salmon on the first one? Sauerkraut?

Savoy cabbage, bacon, onions.

All the salmon has been slow roasted in the oven at about 100 C, which gives it a unique structure, I very much suggest trying it out.

Whilst I agree, it still looks yummy. If it was indeed elephant jizz I'd still eat it!

The "jizz" is mashed cauliflower.

Had a oddly funny dinner tonight, we wanted to test out slowroasting on some tough beef, dunno the name of the cut in english, and we wanted to work with some veggies. We ended up eating 2 soups before the meat was ready, so the meat, about 2 lbs lean meat for 2 people, we ate with our hands right after caving it at the table. We had a little raw beet root julienne on the side, but that was it, awesome main imo.

I'd live with my successes being as pretty as your fails.

wrapped in tin foil? veggies on the side or inside the foil if so? How long at 100 C?

holy **** this thread is awesome. i shot this like 3 weeks ago:



butchered it myself, and have been making it into glorious foods ever since. i will post pictures soon.

(i butcher myself mostly because i do not trust the guys at the butcher shop to do it right or even give me my own deer. i'm a little paranoid about lead too; i use copper bullets)

that's awesome. Learn me how to butcher my own meat plz. How about a how-to thread here?

i'm not good enough at it to make a how-to thread - there are a bunch on the internet anyway. but it's not rocket science- this is the 3rd deer i've done, and i did them all myself. i basically just googled it and did it - figuring , "well, if it turns out ****ty this year at least i'll learn and can try to do it better next year" - but they all turned out great.

i'm not real picky about my cuts of meat being perfect or anything. when i said i don't trust the butcher shop i meant i don't trust them to keep my meat fresh, to keep my meat from being mixed with other people's meat (since i have no clue how others handled it), and to discard everything that i wanted discarded - like anything along the wound channel which might have bits of bullet or bone in it. if you've ever been to a butcher shop during deer season they basically have a pile of deer stacked to the ceiling. i don't know, i'd rather just do it myself and then i know what i have.

the method i use is to hang, skin, and butcher my deer as soon as possible after killing it (i usually hang it within a few hours after killing it, skin it the next morning, and then butcher it over the course of that day), get it in the freezer, and then if i want to age it, i age it a package at a time in the fridge after thawing, immediately prior to eating. a lot of people hang their deer for like a week prior to butchering, but that's a pretty big weather risk imo. if it gets over 50 degrees for more than a few hours you're probably ****ed.

i don't put any bone in the freezer. i basically just filet it off the bone like w/ a fish, cut the meat into chunks the size i want to eat, put it into serving sized packages - either freezer paper or freezer ziplocks, label it (e.g. roast, steak, tenderloins, stir fry chunks etc), and fill the freezer. you kind of learn a deer's anatomy as you go. most of the meat is on the back and the ass/upper legs. there's not much on the rest of the torso. for example, there's almost nothing on the ribs. there are good youtube tutorials on this.

the first time i tried this i got a lot of hair on the meat so i washed it all prior to packaging. this worked fine but i've read that the added water in the package does make it slightly more prone to freezerburn. not a big deal - i only had one package that had any freezerburn (8 months down the road) and it was only a little bit.

now, i don't wash the meat prior to packaging. if it's pristine clean, i just package it, thaw it, and eat it. if there is a little hair or grass or anything else that needs washing i just mark the package with a W and wash it after thawing, prior to eating. (if it's really dirty i just toss it)

there is a ton of meat on a deer. basically, you can completely fill the freezer section of a normal sized fridge if you start with it empty.

i always throw away any meat that was cut by bullet or bone, or anything that had blood pooling on it. i was really diligent about this in years past because i wanted to make sure no lead bullet fragments made it into my meat. i use copper bullets now, so i'm not as thorough about it anymore, but i still tend to throw this meat away, mostly just because it looks unappetizing and it's like <5% of the meat and i have a ****load of meat anyway.

regarding the fridge aging thing - it works great, and that way you can experiment with it as you see fit. it is true that the best meat i've had was the meat i fridge-aged for like a week. sounds kind of gross but it actually turns out really good. and if you'd rather not, absolutely nothing wrong with eating it without aging it at all. just won't be quite as tender (still good though.)

I just had a TBone that I sealed in oil, seasoned then chucked a stick of rosemary in and some garlic and spooned a head of butter onto the garlic and rosemary then onto the steak. Ohh yeahhh.
Served it with mushrooms and asparugus that I fried on low with a lid to steam in butter, garlic and lightly seasoned with salt and pepper.

15 - 25 mins, depending on the size of the filet. No wrapping. Veggies is made on a pot.

Drizzle filet with oil, salt, peber, lots of dill, a couple small knobs of butter. Bake.

You can make it without extra fat, but melted butter is tasty.

thanks cookie. Agree on the butter, dropping that is just stupid (unless you're dieting down ldo).

Thanksgiving 12-hour carb load.

fk yeas.

First post I've ever made in H&F (been lurking recently).

I make dinner for a few friends (most) Sunday evenings. This past weekend I made a pretty tasty vegetable soup with:

• carrots
• celery
• leeks
• onions (yellow and I had some pearl onions left so i threw them in too)
• fennel
• spinach
• corn
• tomatoes
• beans (two varieties of canned white beans)

with

• garlic
• oregino
• basil
• bay leaves
• red pepper flakes (just a litttle)
• some of the fennels tops

Used about half vegetable stock and half chicken stock.

Previous sunday dinners have included breaded pork chops, tacos, lasagna, chili, lentel soup, pulled pork sandwiches... etc. Any suggestions for this sunday?