Watcha cookin'?

[nickwm21]

First basil of the season - made a cherry tomato/basil/balsamic/EVOO salad. The simple tastes of summer are back!

Also made some Bolognese. Gotta be my favorite all-time homemade dish. Bitch of a time finding chicken livers right now...

That’s a real bolognese. Well done!


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[Jong Lafitte]

That’s a real bolognese. Well done!


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Bacon boy can't tell what kinda cheese he got there 'less it say on the side.

but, yeah, YUM.

[oftpiste]

Nice, complete with cheese ends!

as opposed to dog ends

[skaredshtles]

That’s a real bolognese. Well done!

Well, of course it is. Why would anyone do anything else?

Oh - and kid brought up the idea of crepes Bolognese... which I find very intriguing and will be making soon, since I made a SHITLOAD of extra. Anyone have any reco's for a sauce to top the crepes? I thought *more* Bolognese might be pushing it.

Maybe a light tomato cream sauce? Maybe a simple béchamel?

[skaredshtles]

Bacon boy can't tell what kinda cheese he got there 'less it say on the side.

but, yeah, YUM.

I did try using a couple of "rinds" from a Gruyere we had once... those completely disintegrated into the sauce.

[snowaddict91]

^^Briquettes don't do the job at altitude.

Not so sure about that, just may need a few more.

[MakersTeleMark]

Well, of course it is. Why would anyone do anything else?

Oh - and kid brought up the idea of crepes Bolognese... which I find very intriguing and will be making soon, since I made a SHITLOAD of extra. Anyone have any reco's for a sauce to top the crepes? I thought *more* Bolognese might be pushing it.

Maybe a light tomato cream sauce? Maybe a simple béchamel?

An herbed parm crema seems nice. Definitely keep it light for sure. Maybe hit it with some citrus?

[nickwm21]

Well, of course it is. Why would anyone do anything else?

Too many gringos calling any Italian meat sauce “bolognese”. Nice to see someone making a classic recipe...



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[skaredshtles]

Too many gringos calling any Italian meat sauce “bolognese”. Nice to see someone making a classic recipe...



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Just the thought of this makes me sad...

[Hopeless Sinner]

Not so sure about that, just may need a few more.

My place is at 6200' and I had less than stellar results w briquettes on a weber kettle. Perhaps some mesquite or hardwood charcoal would burn a bit hotter. I bought a NG grill which works well. Perhaps a komodo joe or weber smokey mountain is my future once I get my patio back.

[abraham]

Just the thought of this makes me sad...

I don't think I've ever made it myself, I should try it soon. Can't remember if the store had chicken or duck livers though. I've been experimenting with duck hearts recently but haven't done anything special.

From one of the last bolognese discussions:

[skaredshtles]

"marinara Bolognese"...

[CovertM]

"marinara Bolognese"...

...with FUCKING Turkey!!!

[skaredshtles]

...with FUCKING Turkey!!!

QFT.

I use beef, veal, pork, and chicken livers. And I start my soffrito with bacon... 'cause that's the way I like to roll.

[snowaddict91]

My place is at 6200' and I had less than stellar results w briquettes on a weber kettle. Perhaps some mesquite or hardwood charcoal would burn a bit hotter. I bought a NG grill which works well. Perhaps a komodo joe or weber smokey mountain is my future once I get my patio back.

I live at 5800' and don't have any issues, used to regularly grill when I lived at 7700' as well, maybe I'm too clueless to notice?

[Cruiser]

I grilled plenty of brats on my mini weber up at berthoud back in the early 00s (before kids). If we could keep the wind off the grill it'd cook just fine with regular old matchlight briquettes and that's @ 11k.

[Cruiser]

0

[Thaleia]

béchamel?

Seems to be the obvious choice.

[skaredshtles]

Seems to be the obvious choice.

I went with a simple herb tomato cream sauce.

[XXX-er]

poulet au vinegre in the style of Lyon

[S_jenks]

Been trying out various dishes lately. Experimenting, seeing what works. A couple highlights:

Poke bowls with marinated Ahi Tuna and a host of fresh veggies:



A very simple asparagus and Ham risotto:



And lastly- Elk burgers with roasted brussel sprouts and vinegar-based potato salad:

[GiBo]

This page has some fine looking food. Good work fellas.

[lifelinksplit]

Damn that poke bowl looks delicious!

And Imagine nation brewery......such a great spot to drink beer and look down on the poorz across the street...

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[oftpiste]

ooohhhhh.... sounds lovely.....

poulet au vinegre in the style of Lyon

[paj]

Made Venison Barbacoa the other day. I used two front shanks and a roast, both from smaller deer so about 4.5 lbs meat total.

I followed Hank Shaw's recipe. http://https://honest-food.net/barbacoa-recipe-venison/

I rubbed salt and pepper into the meat before browning using lard before beginning the braise. The shanks were fall-off-the-bone after 3 hours at 300 degrees.



Pulling the meat and letting it soak in the juices overnight took it to a next level.



Damn good tacos. They are gringo tacos I put some colby jack cheese on the corn tortillas as they bake in the oven on a cookie sheet with oil. It helps the shells maintain integrity as the cheese does not let the juices from the meat tear the shell. I add avocado and cilantro and thats all she wrote. Fuckin delicious!