Members pioneerprogress Posted August 20, 2010 Members Share Posted August 20, 2010 Originally Posted by Sheik_Yerbouti OK, I'm cheating out of the gate, I didn't make this, but it was too epic not to share. My lunch can beat up your lunch! Fresh Mayport shrimp bisque over wedges of fried grits w/shaved parmigiano reggiano FTMFW!!! eff you dude I'm just now uploading my shrimp Looks delectable Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted August 20, 2010 Members Share Posted August 20, 2010 So, here's what happened at my house tonight: Shrimp & green onion in my crappy "roux" (Loop will have to tell me if that's the correct word for this concoction) of the bacon drippings, pinot noir, and a touch of brown sugar, thickened up a bit. My grits, cooked in chicken stock instead of water. Heavy cream of course, and also sour cream. Sharp cheddar and Parmesan. And, of course, crumbled bacon. Can't have shrimp and grits without cornbread. Just enough honey and white sugar to give it a very slight sweet flavor. Finished product, on my plate, ready to devour. This might be the best dinner I've ever made. Link to comment Share on other sites More sharing options...
Members CptMcKay Posted August 20, 2010 Members Share Posted August 20, 2010 Originally Posted by pioneerprogress So, here's what happened at my house tonight: Shrimp & green onion in my crappy "roux" (Loop will have to tell me if that's the correct word for this concoction) of the bacon drippings, pinot noir, and a touch of brown sugar, thickened up a bit. My grits, cooked in chicken stock instead of water. Heavy cream of course, and also sour cream. Sharp cheddar and Parmesan. And, of course, crumbled bacon. Can't have shrimp and grits without cornbread. Just enough honey and white sugar to give it a very slight sweet flavor. Finished product, on my plate, ready to devour. This might be the best dinner I've ever made. That looks amazing. Link to comment Share on other sites More sharing options...
Members trailsofsin Posted August 20, 2010 Members Share Posted August 20, 2010 No pics but I made California rolls for dinner tonight. Nothing fancy (pregnant wife = no raw fish) made some veggie ones (avocado/cucumber/red pepper), sundried tomato/cream cheese, and some of the veggie ones with surimi.I only started making my own sushi this summer (my habit was getting too expensive) but I'm getting better - the trickiest part is cooking the rice properly. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 20, 2010 Author Members Share Posted August 20, 2010 I went a little jewish tonight. Smoked salmon on olive oil toasted baguettes with caper, cream cheese, and fresh dill weed. Asparagus. Fried wontons filled mascarapone cheese, and topped with a 72% dark chocolate, heavy cream, and serrano chile sauce....yummmmm... Link to comment Share on other sites More sharing options...
Members Sheik_Yerbouti Posted August 20, 2010 Members Share Posted August 20, 2010 Originally Posted by pioneerprogress So, here's what happened at my house tonight: Shrimp & green onion in my crappy "roux" (Loop will have to tell me if that's the correct word for this concoction) of the bacon drippings, pinot noir, and a touch of brown sugar, thickened up a bit. My grits, cooked in chicken stock instead of water. Heavy cream of course, and also sour cream. Sharp cheddar and Parmesan. And, of course, crumbled bacon. Can't have shrimp and grits without cornbread. Just enough honey and white sugar to give it a very slight sweet flavor. Finished product, on my plate, ready to devour. This might be the best dinner I've ever made. Great shrimp 'n' grits is hard-to-beat, epic grub, bro, and that looks effin' AWESOME!!! Props for cookin' your grits like a REAL cracker, btw, in chicken stock, the ONLY way to go! I think it was you who mentioned making that dish earlier, which is what gave me the craving for the Secret Garden Cafe's rendition today! I hadn't been there in probably six months or so, I had forgotten how awesome it was! Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted August 20, 2010 Members Share Posted August 20, 2010 Originally Posted by LoopQuantum I went a little jewish tonight. Smoked salmon on olive oil toasted baguettes with caper, cream cheese, and fresh dill weed. Asparagus. Fried wontons filled mascarapone cheese, and topped with a 72% dark chocolate, heavy cream, and serrano chile sauce....yummmmm... Dang it dude it's 7:30 and you're making me hungry, and not for breakfast. Let me go wipe the drool off my chin. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 20, 2010 Author Members Share Posted August 20, 2010 Originally Posted by pioneerprogress Finished product, on my plate, ready to devour. This might be the best dinner I've ever made. Oh LAWD!!!! Link to comment Share on other sites More sharing options...
Members Murdoch Posted August 20, 2010 Members Share Posted August 20, 2010 Originally Posted by LoopQuantum Oh LAWD!!!! Loop, I can't get into my thread asking you about venison right now...firewall at work is blocking it as porn because I called you a sex object in the title. You interested in some of that venison? Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 20, 2010 Author Members Share Posted August 20, 2010 Originally Posted by Murdoch Loop, I can't get into my thread asking you about venison right now...firewall at work is blocking it as porn because I called you a sex object in the title. You interested in some of that venison? That's hilarious. Yeah dude, I pretty much teared up and told you I loved you. I'm all over it. You rule. Here's the thing...It'll probably need to be overnighted in dry ice. {censored} gets spendy. How much venison are we talking here? (take a stab in lbs...) Link to comment Share on other sites More sharing options...
Members Sheik_Yerbouti Posted August 20, 2010 Members Share Posted August 20, 2010 Originally Posted by Murdoch Loop, I can't get into my thread asking you about venison right now...firewall at work is blocking it as porn because I called you a sex object in the title. You interested in some of that venison? Send it to him, I wanna see pics and a recipe for that Venison chops with morels & port reduction dish he was talkin' about! Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 20, 2010 Author Members Share Posted August 20, 2010 Originally Posted by Sheik_Yerbouti Send it to him, I wanna see pics and a recipe for that Venison chops with morels & port reduction dish he was talkin' about! I need to thaw out that damn duck and roast it still. Link to comment Share on other sites More sharing options...
Members Sheik_Yerbouti Posted August 20, 2010 Members Share Posted August 20, 2010 Originally Posted by LoopQuantum I need to thaw out that damn duck and roast it still. Yes, yes you do!!! Link to comment Share on other sites More sharing options...
Members Xance Posted August 20, 2010 Members Share Posted August 20, 2010 Originally Posted by pioneerprogress So, here's what happened at my house tonight: Shrimp & green onion in my crappy "roux" (Loop will have to tell me if that's the correct word for this concoction) of the bacon drippings, pinot noir, and a touch of brown sugar, thickened up a bit. My grits, cooked in chicken stock instead of water. Heavy cream of course, and also sour cream. Sharp cheddar and Parmesan. And, of course, crumbled bacon. Can't have shrimp and grits without cornbread. Just enough honey and white sugar to give it a very slight sweet flavor. Finished product, on my plate, ready to devour. This might be the best dinner I've ever made. I hope I don't creep you out by telling you I Link to comment Share on other sites More sharing options...
Members Murdoch Posted August 20, 2010 Members Share Posted August 20, 2010 Originally Posted by LoopQuantum That's hilarious. Yeah dude, I pretty much teared up and told you I loved you. I'm all over it. You rule. Here's the thing...It'll probably need to be overnighted in dry ice. {censored} gets spendy. How much venison are we talking here? (take a stab in lbs...) Well it's frozen solid, but it was frozen almost immediately after the meat was harvested. I'll be happy to send you some of what I've got...I'll keep SOME, obviously. lol I do love venison myself, after soaking it in seasoned buttermilk to take away some of that gamey flavor, but I digress. I've got probably 8 big freezer bags full of venison. Sizes vary to some degree, but I would guess each bag would EASILY fall into the 1-2 lb category. Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted August 20, 2010 Members Share Posted August 20, 2010 HOT DEER JERKYDO EET Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 20, 2010 Author Members Share Posted August 20, 2010 Originally Posted by Murdoch Well it's frozen solid, but it was frozen almost immediately after the meat was harvested. I'll be happy to send you some of what I've got...I'll keep SOME, obviously. lol I do love venison myself, after soaking it in seasoned buttermilk to take away some of that gamey flavor, but I digress. I've got probably 8 big freezer bags full of venison. Sizes vary to some degree, but I would guess each bag would EASILY fall into the 1-2 lb category. I'll take what you want to part with, your call! Re shipping: Here's what FedEx says: FedEx suggests putting the meat packed with dry ice in a Styrofoam container and insert it into a larger cardboard container. The package must be taken to a FedEx center (i.e. it may not be left at a FedEx pickup location. At the FedEx center, the presence of the dry ice must be disclosed, the FedEx will put a label on the box. If you wanna get a shipping estimate on this stuff...and lemme know... Link to comment Share on other sites More sharing options...
Members thom Posted August 20, 2010 Members Share Posted August 20, 2010 BBQ! meat: Lamb and bb sausage Vegs: A little bit of everything. Baguette, garlic butter, a variaty of sauces.. Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted August 20, 2010 Members Share Posted August 20, 2010 Originally Posted by LoopQuantum I'll take what you want to part with, your call! Re shipping: Here's what FedEx says: FedEx suggests putting the meat packed with dry ice in a Styrofoam container and insert it into a larger cardboard container. The package must be taken to a FedEx center (i.e. it may not be left at a FedEx pickup location. At the FedEx center, the presence of the dry ice must be disclosed, the FedEx will put a label on the box. If you wanna get a shipping estimate on this stuff...and lemme know... Even if it's only 2-3 pounds I can pretty much guarantee it won't be south of 70 or 80 bucks, unfortunately Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 20, 2010 Author Members Share Posted August 20, 2010 Originally Posted by pioneerprogress Even if it's only 2-3 pounds I can pretty much guarantee it won't be south of 70 or 80 bucks, unfortunately Yep. NixerX is shipping me some Lobsters, and the shipping is OUCH. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 20, 2010 Author Members Share Posted August 20, 2010 Originally Posted by thom BBQ! meat: Lamb and bb sausage Vegs: A little bit of everything. Baguette, garlic butter, a variaty of sauces.. Sounds awesome! Unfortunately....pics or you ate your boogers. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 20, 2010 Author Members Share Posted August 20, 2010 Late afternoon bump....c'mon guys. poast your dinnar tonight! Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted August 20, 2010 Members Share Posted August 20, 2010 Originally Posted by LoopQuantum Late afternoon bump....c'mon guys. poast your dinnar tonight! No cooking tonight. But I am headed to a fantastic restaurant for dinner. Link to comment Share on other sites More sharing options...
Members Murdoch Posted August 21, 2010 Members Share Posted August 21, 2010 Okay, Loop...venison update. I took a bit of inventory on what I have, and my previous estimate is sound. Just wanted to give you an update of what I have. All the meat was vacuum sealed before it was frozen. There is one bag that I know with absolute certainty is venison tenderloin, and it's yours if you want it, but it appears as though my dad must have segmented it, because it's fairly small. Also, these have been in my freezer for approximately a couple of months, and while I KNOW the meat is good, some of the standard ice crystals that you get when freezing meat are present. I've had no problems with this in the past, but I wanted to let you know ahead of time before I start going out looking for enough dry ice to keep this stuff good for shipping. I'll pay shipping up front, and then let you know how much it was, seems like it would be easier that way. BUT, I just wanted to advise you of this before you committed for a ridiculous shipping process and {censored}. You still want it? Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 21, 2010 Author Members Share Posted August 21, 2010 Ravioli (sausage) with marinara, asparagus tips and cheese sauce.... Link to comment Share on other sites More sharing options...
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