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Thread: Watcha cookin'?

  1. #5376
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    Then there's the lamb:
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    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  2. #5377
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    Quote Originally Posted by JimmyCarter View Post
    but what kind of balsamic are you using?
    25 year old Oliver. I actually prefer their 25 year old balsamic reduction on caprese salads as I prefer the thicker consistency.

    Quote Originally Posted by Timberridge View Post
    Ok. Just don't create some weird GA version with a sliced peach or something.
    Don’t worry, but...

    Quote Originally Posted by skaredshtles View Post
    Once peaches come in out here, I like this one:



    https://www.italianfoodforever.com/2...zanella-salad/
    This is the shit. We will do a grilled peach, basil, vidalia onion, and goat cheese salad with grilled sourdough chunks. Kind of a caprese goes to Georgia meets panzanella.

    Quote Originally Posted by Cruiser View Post
    Hells yes. We like smearing them in goat cheese before breading and pan frying in the cast iron. Drizzle with the aforementioned balsamic and *chefs kiss*
    I still call it The Jake.

  3. #5378
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    Mushrooms are back on the menu, boys

    Sent from my Pixel 4a (5G) using Tapatalk

  4. #5379
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    Quote Originally Posted by tgapp View Post
    Mushrooms are back on the menu, boys

    Sent from my Pixel 4a (5G) using Tapatalk
    Dayum! I came home w a few tonite. Did a sauté with one of them

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  5. #5380
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    My Ukrainian tile setting guy offered to make caviar out of salmon roe next fish we get…should i take him up on it?

  6. #5381
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    Quote Originally Posted by tgapp View Post
    Mushrooms are back on the menu, boys

    Sent from my Pixel 4a (5G) using Tapatalk
    I approve of your LOTR reference, ya fuckin' nerd, you.

  7. #5382
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    Damn! I’m heading out hunting tomorrow for the weekend. Should be good for hunting fungi and critters.


    Sent from my iPhone using TGR Forums
    "If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"

  8. #5383
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    Quote Originally Posted by skaredshtles View Post
    I approve of your LOTR reference, ya fuckin' nerd, you.
    I think the orcs would approve. Gonna dehydrate them and make powdered soup stock, to be consumed during a future LOTR marathon on some cold, rainy fall day.

    Sent from my Pixel 4a (5G) using Tapatalk

  9. #5384
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    Quote Originally Posted by tgapp View Post
    I think the orcs would approve. Gonna dehydrate them and make powdered soup stock, to be consumed during a future LOTR marathon on some cold, rainy fall day.

    Sent from my Pixel 4a (5G) using Tapatalk
    My kid and I are due for one of those soon... I'm going to try to make some maggoty bread for the event.

  10. #5385
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    Quote Originally Posted by Phall View Post
    Damn! I’m heading out hunting tomorrow for the weekend. Should be good for hunting fungi and critters.


    Sent from my iPhone using TGR Forums
    Hell yeah dude. Best eating are the ones me and jmed have pictured - orange caps, white sponge like gills, and a distinct web like pattern on the stalk. Leccinum insigne for the nerds. Or scaber stalk boletes or Aspen boletes. They should be plentiful.

    And scaredshitless - lmk when you do and we can coordinate a menu. I'll mail you some mushie powder.



    Sent from my Pixel 4a (5G) using Tapatalk

  11. #5386
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    Quote Originally Posted by ::: ::: View Post
    My Ukrainian tile setting guy offered to make caviar out of salmon roe next fish we get…should i take him up on it?
    Yes - categorically. Best thing to do with salmon roe is to smoke it though. Smoked salmon roe is one of our favorite treats of all time.

    Sent from my Pixel 4a (5G) using Tapatalk

  12. #5387
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    Quote Originally Posted by tgapp View Post
    Hell yeah dude. Best eating are the ones me and jmed have pictured - orange caps, white sponge like gills, and a distinct web like pattern on the stalk. Leccinum insigne for the nerds. Or scaber stalk boletes or Aspen boletes. They should be plentiful.

    And scaredshitless - lmk when you do and we can coordinate a menu. I'll mail you some mushie powder.



    Sent from my Pixel 4a (5G) using Tapatalk
    I'm thinking cream of wild mushroom soup, some fresh ciabatta, and mushroom risotto.

  13. #5388
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    Quote Originally Posted by skaredshtles View Post
    I'm thinking cream of wild mushroom soup, some fresh ciabatta, and mushroom risotto.
    Best served with grilled lamb chops.

  14. #5389
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    Quote Originally Posted by riser3 View Post
    Best served with grilled lamb chops.

  15. #5390
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    Ok tomato overload..no hot peppers, but a few other types.

    Whos got the simple restaurant style (smoothish) salsa recipe.

    Kids like it medium so tame is better. Can sub a chunky recipe and I can blend as needed.

    Thanks.

    Sent from my Pixel 4a (5G) using TGR Forums mobile app

  16. #5391
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    Is it radix panax notoginseng? - splat
    This is like hanging yourself but the rope breaks. - DTM
    Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague

  17. #5392
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  18. #5393
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    Quote Originally Posted by tgapp View Post
    Mushrooms are back on the menu, boys

    Sent from my Pixel 4a (5G) using Tapatalk
    I have never eaten Birch Bolettes/Aspen Bolettes. See them everywhere!

    Are they tasty? I had always heard they were possibly suspect for some tummy’s.

    Heading out to the chanterelle spot today. Got 8# a couple weeks ago and have let it mellow out with a few rain storms recently. Should be good.


    Sent from my iPhone using Tapatalk

  19. #5394
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    I prefer fresh (chunky) salsa but make salsa roja similar to what MTM posted. Everyone loves it.

    For the salsa verde - last time I made it with my tomatillos it was ok, but after going into the fridge it got this real gross jelly like consistency. Is there a trick to prevent this from happening?

  20. #5395
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    fermented chunky salsa is really good
    I didn't believe in reincarnation when I was your age either.

  21. #5396
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    Thanks for the guidance tgapp! Went elk hunting and all we got were these lousy boletes. Too bad these big ones were super saturated and spongy:
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    These however were mint!

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    "If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"

  22. #5397
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    Quote Originally Posted by Phall View Post
    Thanks for the guidance tgapp! Went elk hunting and all we got were these lousy boletes. Too bad these big ones were super saturated and spongy:
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    These however were mint!

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    Sent from my iPhone using TGR Forums
    Nice find!! Those are actually true boletes (Boletus edulis), which are better in every way than the Aspen boletes I posted. Sorry there weren't any elk, though.

    ---

    Boletes are pretty damn safe (there are a few that are poisonous but they are red fleshed and blue staining) - the only one I know of that is gross is the bitter bolete, which just tastes bad. That's it. Not poisonous, just not yummy.

    Sent from my Pixel 4a (5G) using Tapatalk

  23. #5398
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    Awesome, my buddy’s got some decent id chops so that helped too. Sliced and vac sealed in the freezer to accompany some meat this week.


    Sent from my iPhone using TGR Forums
    "If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"

  24. #5399
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    Pad Thai for the first time in a long time


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  25. #5400
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    Quote Originally Posted by Phall View Post
    Thanks for the guidance tgapp! Went elk hunting and all we got were these lousy boletes. Too bad these big ones were super saturated and spongy:
    Click image for larger version. 

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    These however were mint!

    Click image for larger version. 

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ID:	383165


    Sent from my iPhone using TGR Forums
    Do you need the camo so the mushrooms don’t see you sneaking up on them?
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


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