-
24 votes
-
Every way to cook a chicken breast (thirty-two methods) | Bon Appétit
9 votes -
Anthony Bourdain on the worst mistake when cooking steak
9 votes -
Argentina on two steaks a day
8 votes -
Using a "lifetime supply of bacon" contest to distract from negative press about a $473 million lawsuit judgement
6 votes -
The Arctic explorer who pushed an all-meat diet
5 votes -
Paul Bocuse cooking poulet au gros sel
5 votes -
Ravenous for Meat, China Faces a Climate Quandary
10 votes -
Curried chicken wings and a fat tire beer
Frozen chicken wings, about $5 a pound at the local Winco. Defrosted half in the microwave for about 5 minutes. Rubbed on Olive oil, threw in the air fryer for about 30 minutes at 400 degrees (f)....
Frozen chicken wings, about $5 a pound at the local Winco. Defrosted half in the microwave for about 5 minutes. Rubbed on Olive oil, threw in the air fryer for about 30 minutes at 400 degrees (f). Sprinkled on Tumeric, Paprika, garlic powder, onion powder, salt, pepper.
Holy shit is this good.
5 votes -
Costco removes the Polish dog from US menu
8 votes -
Does eating sustainable caught food help or hurt this?
5 votes -
I smoked a lot of meat last weekend!
24 votes -
Burger robot startup opens first restaurant
5 votes -
Hard versus soft shell lobsters
5 votes -
Cutting out meat and dairy is the best way to reduce your environmental impact
22 votes -
My venison tasted like beef
I went to the local farmers' market on Saturday and was impressed by both the mushroom guy and the stand selling venison. I've only been able to find venison a few times (don't have any hunter...
I went to the local farmers' market on Saturday and was impressed by both the mushroom guy and the stand selling venison. I've only been able to find venison a few times (don't have any hunter friends), and the times I've made it before, it's gone into chili. So, I bought a pound of stew meat, a half pint of Cinnamon Cap Chestnut mushrooms, and some produce to finish out a stew. I braised it all up last night in some beef broth and red wine. That may have been a mistake, as the venison basically came out tasting like stew beef. Process went a little like this:
- chop up the venison into bite-sized chunks
- brown the venison in a bit of butter
- add more butter and some flour to make roux
- add a splash of red wine and about a carton of beef broth
- add mushrooms, potatoes, garlic
- realize I'm out of onions, so add onion powder
- reduce until gravy-like
All in all, it was tasty (the mushrooms were great!), but the venison was basically very tender, $9 / lb stew beef. Did I treat it wrong by using beef broth, or is that just the way it tastes?
6 votes