Liberal Forum

Ever make a list of your favorites?

My grandmother makes the best dressing and gravy.  The gravy is yellow and the mashed taters melt in your mouth.
 

Growing up, we ate a lot of elk and venison. When we were feeling especially fancy.. we would smoke it and then top it with a spicy huckleberry glaze. The usual side was mashed potatoes and asparagus made with bacon.

impartialobserver » 04 Dec 2023, 1:08 pm » wrote: ↑

04 Dec 2023, 1:08 pm

Growing up, we ate a lot of elk and venison. When we were feeling especially fancy.. we would smoke it and then top it with a spicy huckleberry glaze. The usual side was mashed potatoes and asparagus made with bacon.

I like deer meet- it's a bit gamey. And you have to know how to fry it up correctly. i tend to turn it into shoe leather.
 

sootedupCyndi » 04 Dec 2023, 1:11 pm » wrote: ↑

04 Dec 2023, 1:11 pm

I like deer meet- it's a bit gamey. And you have to know how to fry it up correctly. i tend to turn it into shoe leather.

True. My grandma would use extra fat or suet. Her trick was that she would sear it (crank the heat up as high it would go), make a crust on the outside, and then put it in the oven on a low heat for 15 minutes. The gamey flavor makes it more appealing to me.. its definitely not a detractor. 

This is why I do not have the craving for steak that most do. 9 out of 10 times that we had meat, it was deer, elk, or moose. With trout, pheasant, duck, and chukar coming in second. Beef was relatively rare and chicken was especially rare. 

impartialobserver » 04 Dec 2023, 1:19 pm » wrote: ↑

04 Dec 2023, 1:19 pm

True. My grandma would use extra fat or suet. Her trick was that she would sear it (crank the heat up as high it would go), make a crust on the outside, and then put it in the oven on a low heat for 15 minutes. The gamey flavor makes it more appealing to me.. its definitely not a detractor. 

This is why I do not have the craving for steak that most do. 9 out of 10 times that we had meat, it was deer, elk, or moose. With trout, pheasant, duck, and chukar coming in second. Beef was relatively rare and chicken was especially rare.

my ol man was a chef at the time... He grew jacking deers..    He taught me to cook it high- and take it off pretty fast.

Like liver...One minute on high- maybe 2- it comes out great... But it's easy to mutilate it- and turn it into shoe leather.    liver reminds me a bit like deer meat? do you like liver?
 

sootedupCyndi » 04 Dec 2023, 1:30 pm » wrote: ↑

04 Dec 2023, 1:30 pm

my ol man was a chef at the time... He grew jacking deers..    He taught me to cook it high- and take it off pretty fast.

Like liver...One minute on high- maybe 2- it comes out great... But it's easy to mutilate it- and turn it into shoe leather.    liver reminds me a bit like deer meat? do you like liver?

Deer or Elk Liver.. good stuff if done right. Beef liver... vile and nasty stuff. Only had it once and it was a herculean feat to swallow it and be polite to Grandma. It was mushy and tasted like I was chewing up a multivitamin 
 

The4thReich » 04 Dec 2023, 12:11 pm » wrote: ↑

04 Dec 2023, 12:11 pm

Ever make a list of your favorites?

My grandmother makes the best dressing and gravy.  The gravy is yellow and the mashed taters melt in your mouth.

 

• Steak - Strip Sirloin, Filet Mignon
• Bacon - a package for me.  And, a package for everyone else.
• Beef Jerky - the real stuff when you can find it.
• Slim Jims - - with gravey.

I've never done drugs in my life.  But, when I eat a really good cut of steak, cooked to perfection, to me that's got to be like smoking crack.

 
 

Paneer tikka masala.  @SOCK SAVINGS  's old lady makes it for me all the time.

LincolnNebraska » 13 Dec 2023, 8:24 am » wrote: ↑

13 Dec 2023, 8:24 am

Paneer tikka masala.  @SOCK SAVINGS  's old lady makes it for me all the time.

triggered

Bob
 

              In no particular order... 

  1. Prime Rib
  2. Fried Chicken
  3. Buffalo Wings (HOT)
  4. NY Pizza
  5. Sabrett Hot Dogs
  6. Thai Food
  7. Maine Lobster Roll
  8. Crab Bisque
  9. Florida Key Lime Pie
10. BBQ 
12. MIssissippi Mud Pie
13. Philly Cheesesteak
14. Coffee Ice Cream (though I never drank Coffee)
​​​​​​​15.  Stone Crab Claws
 

Potatoes in any form except soup.

Besides elk and deer.. A really well balanced salsa verde makes anything better. Salsa Verde is green salsa traditionally made with tomatillos, lime, onion, jalapenos, and garlic.

egg rolls.
good hot dogs
oo and scallops

sootedupCyndi » 29 Dec 2023, 11:29 am » wrote: ↑

29 Dec 2023, 11:29 am

egg rolls.
good hot dogs
oo and scallops

           Broiled Bay Scallops with butter and fresh squeezed lemon..... The perfection in simplicity... 

             

Kobia2 » 29 Dec 2023, 12:23 pm » wrote: ↑

29 Dec 2023, 12:23 pm

           Broiled Bay Scallops with butter and fresh squeezed lemon..... The perfection in simplicity... 

             

YUM.
 

Kobia2 » 29 Dec 2023, 12:23 pm » wrote: ↑

29 Dec 2023, 12:23 pm

           Broiled Bay Scallops with butter and fresh squeezed lemon..... The perfection in simplicity... 

             

I remember the first time I had real broiled scallops. I was in my early 20's and remember thinking when they brought them out that the portion size was rather meager... I think there were a half a dozen on the plate with some steamed veggies on the side.

Six was plenty... more than enough really. They were so rich I almost couldn't finish them, but I persevered and made it through. Night and day difference in the real deal and the fake ones.

​​​​​

RedheadedStranger » 29 Dec 2023, 2:35 pm » wrote: ↑

29 Dec 2023, 2:35 pm

I remember the first time I had real broiled scallops. I was in my early 20's and remember thinking when they brought them out that the portion size was rather meager... I think there were a half a dozen on the plate with some steamed veggies on the side.

Six was plenty... more than enough really. They were so rich I almost couldn't finish them, but I persevered and made it through. Night and day difference in the real deal and the fake ones.

​​​​​

       Definitely agreed on the difference between the real Bay or Sea Scallops, and the imitation variety which are usually stamped out of Stingray or Skate wings, then flavored and injected to tenderize... It's like the difference between King Crab Claws, and imitation Crab Meat made out of ground up Pollok, especially broiled or baked... Probably why most of the fake ones are served fried to fool people. 
 

Simplicity is the best--for both people and the planet.   Not sure this is my favorite, but just some butter on rye bread.  Take the rye bread and really cook it until it is turning brown.
 

Hands down it's watermelon. Seeded because hybridizing takes out the flavor. Any time between late June and early September. Room temperature so you can get the full flavor. Just cut a piece, stand outside, chomp away, and get messy.

Trim with some titters on the side.