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?

Any other puer tea fans?

This is a 250g beeng ("cake") of pressed sheng puer tea by Bitterleaf Teas from the Jingmai area of Yunnan, produced last spring, so it has settled into itself quite nicely.
Dressed
Undressed

Don't know what puer is? Puer tea is a Yunnan, China specific tea that is very unique. It is processed differently than the more common white, green, oolong, and black teas. It is valued for its capacity to be aged for years (to decades) transforming through oxidation and fermentation into something much darker, earthier, smoother, and funkier. It is also consumed young for its fresh, floral, fruity, pungent, bitter, vegetal, and/or pleasantly musky green tea-like qualities. Traditionally, this type of tea was pressed into these cakes for ease of transport, and that tradition has held up (also makes it easier for modern shipping due to the dramatically reduced volume of the tea upon pressing). I use a letter opener to pry away several grams of the tea, and brew using gongfu methods. ( If you're curious, I posted more about this over here on the creative tilde )

This is a very nice tea packed with floral aroma (hence the name "In Bloom"). Great tea from a great producer. I can't say enough good things about Bitterleaf. They can be a bit pricey, but its because of their dedication to producing teas from high quality material.

Quite a lot of us will have them. They are pretty damn useful, and make for decent lazy meals.

Apart from stock, here is one of the recipes I really like for the IP.

https://www.justonecookbook.com/pressure-cooker-pork-belly-kakuni/

Japanese pork belly slices. Works brilliantly and stunning flavour. In fact Just One Cookbook is generally a great site, but this was the first of theirs I tried. I make it every time my wife goes away as it's not her thing, but I love it.

Interested in your favourites!

I'm in the U.S. and Summer potluck season is upon us. What are your favorite crowd-pleasers? I recently made this Mexcian Street Corn Salad for a work event and it went over really well. That was branching out for me. I feel like I always make the same two tired potluck dishes and would love to hear yours.

New group, new topics, this is all so exciting. I'm a chef myself and enjoy discussing the business and philosophies of what I do. I'm wondering if other people in the industry have found their way unto Tildes at this point.