The Official What's Cooking Thread [Food Porn]

[Tony L]

When I get a deer (been a couple of years now), I do my own butchering
That looks good. +1 on the moose meat. Definitely one of the best tasting ungulates on the East coast.

Been a while since I had deer meat. It was OK, but not like moose. Moose, I absolutely love.
I have some moose ribs thawing out for a snack tomorrow along with Nova Scotia scallops.
Nope, not going anywhere tomorrow. I'll be too full of food and brew.

[chalmers]

Shane & Tony, your wish has come true: I'll be on the Rock at the beginning of March (4-6). And then up to the Fredericton Beer Fest that weekend (8-10). Don't think the timing could get any more perfect...

I forget, Shane, are you coming up for the Fest? I think we'll have a blast, plenty of friendly faces going.

[Tony L]

Good one Chalmers. Guess what? I'm not on call at that time and will be able to meet up with you for a change.

Will you be able to handle frozen meat or will I have to can up some meat for Shane? Will you be able to take back
frozen meat for yourself?

Cheers

[LiverDance]

Hello, Chalmers? Can you handle the meat?

[Tony L]

Hello, Chalmers? Can you handle the meat?

Well this IS food porn.

[chalmers]

Oh geez

[jeffsmith]

Too windy for outdoor cooking today. Sealed a pork loin in the cast iron with my BBQ rub on it and fired it in a 300° oven with some onions and garlic.

After that was done, did up a pot of quinoa with sautéed veggies, the roasted garlic and onion and pan juices from the pork, some homemade beef stock and a dash of Worcestershire & soy sauce and some dried thyme.

[canuck]

Shane & Tony, your wish has come true: I'll be on the Rock at the beginning of March (4-6). And then up to the Fredericton Beer Fest that weekend (8-10). Don't think the timing could get any more perfect...

I forget, Shane, are you coming up for the Fest? I think we'll have a blast, plenty of friendly faces going.

Chris, AFAIK right now I'll be at the Freddy beer fest.

[canuck]

Too windy for outdoor cooking today. Sealed a pork loin in the cast iron with my BBQ rub on it and fired it in a 300° oven with some onions and garlic.

After that was done, did up a pot of quinoa with sautéed veggies, the roasted garlic and onion and pan juices from the pork, some homemade beef stock and a dash of Worcestershire & soy sauce and some dried thyme.

Looks awesome Jeff! That quinoa kicks ass!

[jeffsmith]

Looks awesome Jeff! That quinoa kicks ass!

Quinoa is one of Owen's favourite things to eat so it makes an appearance around here pretty regularly.

[canuck]

Smoked pork loin draped in bacon.

[NASH]

Good looking stuff, looks like a delicious dinner Jeff. Shane I hope you didn't let any neighbours get at the smoked pork, looks awesome!

I blasted another giant 'HPHunter' porterhouse on the grill at about 750 F for a minute or so per side. Holy char Batman, rare to medium rare inside. My fucking GAWD that grass fed beef has amazing flavour, I described it as concentrated beef flavour Thanks for the steak brother!!! Also, the moose donair looks awesome, smoke that fucker next time!!

hphunter Porterhouse.JPG

Lactose-free snackage...

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[canuck]

Jesus, that Porterhouse looks incredible!!!! Greg, what do you typically season your steaks with? And I completely agree about the grass fed beef! My next door neighbour has a beef farm and all of his cows eat only grass and spent beer grains from myself, Bigtide, and Moosehead. I buy all of my beef from him and it's fucking incredible how much better it is compared to something you'd buy in a grocery store!

[NASH]

Jesus, that Porterhouse looks incredible!!!! Greg, what do you typically season your steaks with? And I completely agree about the grass fed beef! My next door neighbour has a beef farm and all of his cows eat only grass and spent beer grains from myself, Bigtide, and Moosehead. I buy all of my beef from him and it's fucking incredible how much better it is compared to something you'd buy in a grocery store!

Yes, huge difference in flavour! Salt and pepper for steak mostly, sometimes a dash of garlic powder, you can't beat simplicity. Everyone has pretty much the same reaction - "Holy fuck! What did you put on this steak?!". "Salt and pepper". "Holy fuck!".

[TimG]

I just cooked up some pork tenderloin in the oven, just a wack of salt/pepper/garlic powder.. on a bed of sliced up onions. Pull at 145, rise to 150.. hands down the easiest tasty ass protein you can make if you ask me!

[hogie]

Potted Cheddar and Beer Spread for tonight's Aleanders Meeting (and just some RIS beer brittle in the background)

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[HPhunter]

Yummmm. Cheese should be its own food group.

[RubberToe]

It's not so exotic but it was sooo good. I did a sous vide corned beef yesterday for the first time. Corned beef from 2 Boys in Cole Harbour, soaked overnight since there was no boil to leach out the salt. I rubbed it with coriander and pepper, sealed, cooked at 81C for about 11 hours. When it was done I boiled up some root veggies and cabbage along with the "liquor" from the bag. I was pleasantly surprised how much flavour was in the veggies as well.

The beef came out so tender and was the best corned beef I ever made or had. Sous vide is wicked.

Paired with some Dartmouth Pilsner.

[dexter]

Chicken and waffles anyone?

[LeafMan66_67]

Chicken and waffles anyone?

That looks great!

[LeafMan66_67]

Excellent looking corned beef!

It's not so exotic but it was sooo good. I did a sous vide corned beef yesterday for the first time. Corned beef from 2 Boys in Cole Harbour, soaked overnight since there was no boil to leach out the salt. I rubbed it with coriander and pepper, sealed, cooked at 81C for about 11 hours. When it was done I boiled up some root veggies and cabbage along with the "liquor" from the bag. I was pleasantly surprised how much flavour was in the veggies as well.

The beef came out so tender and was the best corned beef I ever made or had. Sous vide is wicked.

Paired with some Dartmouth Pilsner.

[Jimmy]

My first attempt at sushi rolls - turned out decent for my first time.

Some California rolls & Philadelphia rolls.

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[jeffsmith]

Looks good Jimmy!

[mr x]

Not bad at all.

[RubberToe]

Good job, Jimmy. Now I might have to do some up tomorrow.