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Thread: just wanted to share tonight's dinner with you guys..

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    Senior Member blabbermouth nessmuck's Avatar
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    Quote Originally Posted by jhenry View Post
    A simple, yet tasty, repast from last night: Black eyed peas with some sliced Jalapenos and cornbread.

    Attachment 151370
    That dish might make it out in the Bob House next weekend....with plenty of beer too.Plenty of ice on the lakes with all this cold weather.

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    Sausage, bacon, mushrooms, potato salad
    and a Syrah.


    "Cheap Tools Is Misplaced Economy. Always buy the best and highest grade of razors, hones and strops. Then you are prepared to do the best work."
    - Napoleon LeBlanc, 1895

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    Quote Originally Posted by Otto View Post
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    Sausage, bacon, mushrooms, potato salad
    and a Syrah.
    Now yer tuggin at my heartstrings .
    Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~

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    Bulgogi flavored venison yummy

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    Sailor, nessmuck, MWS and 5 others like this.

  5. #505
    32t
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    Quote Originally Posted by Heespharm View Post
    Bulgogi flavored venison yummy

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    Willing to share a recipe?

    I got a full freezer and am always looking for new ideas!

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    Quote Originally Posted by 32t View Post
    Willing to share a recipe?

    I got a full freezer and am always looking for new ideas!
    4-6 tablespoons of soy sauce
    1-3 teaspoons of vinegar (preferrably rice vinager)
    1-3 teaspoons of sesame oil
    4 cloves of garlic minced
    2 teaspoons of ginger (I buy premashed from Kroger)
    1-2 tablespoons of water to thin it out
    1/8 cup of brown sugar
    Then 1/8-1/4 cup of Splenda to taste... (To keep calories down can use sugar but use a lot less if you do... Some people use coca cola for sugar and the acid helps tenderize the meat) also some people use Bosc or Asian pears blended to mash for their sugar but my recipe is the quick and dirty way the pears makes it taste phenomenal..

    Taste the marinade should be sweet... Will become less sweet as you cook


    Rinse meat with water to get excess blood out as this will help taste and keep the meat softer then squeeze dry (optional)

    Then marinade for 30min to two hours in the fridge. stirring every once in while to help marinade soak in... Overnight in the fridge is what my mom does...

    Then pan fry or grill... I prefer pan fry for ease of use and also I can use the cooked marinade juice to spread over rice (mikes rice sooo good)... Cook until pieces cooked through the longer you cook the tougher the meat gets...

    Serve with asian white rice (I will usually get extra from eating Chinese and use that if I'm feeling lazy) and can wrap in red lettuce leaves korean style... Hold leaf in hand put rice and some pieces of meat in leaf, wrap up and eat by hand..


    Sorry my measurements aren't exact but I just make this by taste, feel, and look...

    Enjoy!
    Nightblade, str8fencer and 32t like this.

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    32t (01-10-2014), Nightblade (01-10-2014)

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    Nice, looks good. Thanks

  9. #508
    MWS
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    Teriyaki pork loin and green beans from a few days ago. Turned out well with a hint of caramel sweetness!


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    Quote Originally Posted by MWS View Post
    Teriyaki pork loin and green beans from a few days ago. Turned out well with a hint of caramel sweetness!
    Droolworthiness (a new word made up for your beautiful meat)
    MWS likes this.

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    Senior Member blabbermouth
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    No pics as I did not bring my cam,But the wife and I hit the strangest market today,80K sq ft of every ethnic food and spices you could ever see.
    Korean, Japanese, afgan, russian,Italian, I mean it covered them all.
    They had entire cow heads, Goat heads, pig heads. frozen Blood of all the animals in buckets.
    They Had alligator claws with the meat attached.Have never seen so many wierd items.
    CAUTION
    Dangerous within 1 Mile

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