Thread replies: 20
Thread images: 7
Thread images: 7
Beautiful morning boys, let's start by browning off some beef.
Using the booze to deglaze the pan.
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Its 11 30 pm op
Hurry up.
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>>7530744
I'm gonna use ancho and pasilla peppers today. Also some random reds and greens.
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>>7530750
bump for interest.
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>>7530760
what
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keep going
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>>7530767
Onions next.
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>>7530770
Diced using the worlds finest kitchen knife I might add.
:^)
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>>7530773
That all?
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>>7530782
It's pretty much all I've ever needed.
I skinned deer with it, made biltong, chopped vegetables, filleted salmon.
They hold an unbelievable edge and are dirt cheap.
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>>7530773
Ok so I've taken the peppers and simmered them in a little beef stock for a while.
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>>7530773
>Mora
You're a pretty good guy, OP.
Keep it up.
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>>7530817
Thanks.
I've thrown everything in the pot, added some seasoning and now it's in the oven for a few hours.
Hopefully it'll reduce right down.
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>>7530773
You posted that in another thread not so long ago right
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>>7530773
>the scratches on the countertop
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>>7530787
You're a pretty good guy, OP.
More cookware opinions please?
Also, what is your favorite venison recipe?
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>>7530770
Why would you use a diferent pan for the onions? just add the when the meat is brown
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>>7533813
Looks like the same pan to me.
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beer is good
beef is good
but they are always horrible when used in the same dish
0/10 would not try
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>>7532470
Thanks.
In the kitchen I like to use Old Hickory knives sometimes and old cast iron pans if I'm using the woodfire. All these pics are taken in my little cabin where I live when I'm at work.
As for venison, it's gotta be grilled backstrap for me. (rare).
Thread posts: 20
Thread images: 7
Thread images: 7