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This is my "game" meal. I need fat, iron, minerals and vitamin A, B...This is hard to come by these days, I hunted for awhile in my city cycle.
Pig guts, lungs, fried Tofu, hard bread, and particularly the intestines. Disgusting eh? :yaeh am not durnk:
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Western foods was my daily in NZ, but like to know where those leg bones as well guts of cow or deer goes to?
Pigs intestine is one thing that I've tried a couple of times, and there will not be a third time.....Quote:
Originally Posted by Black Rabbit
However, I like the concept of this.
It’s the tofu that puts me offQuote:
Originally Posted by Beaker
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You have to clear intestine repeatedly with baking soda and white vinegar, leave it overnight or couple hours before cooking. Game pig is better than those farmed, it `s not that fat, and less smell.Quote:
Originally Posted by Beaker
Intestine and tripe looks like it takes a lot of time and effort to prepare. I enjoy singapore pig organ soup when I am there, really nice. Never tried lungs. For some reason I am more put off by lungs than intestines, not sure why. But yeah more people need to eat at least liver, such a good super food very rich in good stuff. Apparently you can buy liver pills, maybe for people who want the benefits without having to eat it.Quote:
Originally Posted by Black Rabbit
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Mrs Shearer is away so keeping it simple tonight. Melt in the mouth venison back steak sandwich with home grown lettuce and tomatoe.
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Nope. Call me weak stomached but I draw line at heart, well cleaned casings for sausage, and rarely liver/kidneys with bacon.
Lungs - solid pass.
To each their own though aye
I prefer eat really food to get those supplements for my body. just like V-D even you ate 10,000 units daily the intake is less than fully exposed to sun for 20 minutes.Quote:
Originally Posted by JessicaChen
Venison tataki using the tenderloin and an extremely sad excuse of a salad. I was torn between this, or a tartare.
The meat was dipped in dark soy sauce, sesame oil, and black pepper then seared on high heat for about 15 seconds per side and then thrown in the freezer for 15 mins to cool down.
Dipping sauce on the side (not shown) was made of soysauce, lime juice, vinegar, rice wine, sesame oil, and brown sugar.
Im a fan of sashimi and beef tartare so decided to try something similar with my red spiker, worked out well even though it was late and i quickly whipped it up as I was craving it. Really really really enjoyable.
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Mouth watering [emoji41]
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Cooking is a mixed tech with chemistry and physics,. Some cooky (Not you, you got ideas) spent all their life on the job but never learnt and earned this.Quote:
Originally Posted by JessicaChen
Wife is out for dinner with friends so did some veni sausages with undercooked onions, mashed potatoes which were a bit runny from too much milk, veges and gravy. Still delicious and the boys ate it all up.
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Happy mothers day !!
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Had mum and dad over for a hunter/ gatherer extravaganza tonight
Pellet smoked venison, kahawai oka, chamois patties, scampi and smoked rainbow trout.
All demolished now, full as a bull [emoji41]
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Sausage and five veg
Was in Coles,all condiments in the van over four years old,thought yeah,nah.beer is drinkable too
Tonight a meal even @gonetropo would approve of :D
Duck nuggies and duck poppas served with crosscut fries and chilli sauce.
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