Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by pixelfixed

WHAT,you have no Bacon Grease? stuff is like gold in my house,we use it for everything.
Get a bacon grease keeper and save that stuff
Attachment 188849

right on brother

My wife walked into the house after shopping and said "What Stinks?" After a bit she said it smells like boiling deer head!

Soaked for about 20 hours because I would have ran out of time at 30. The second pic is just coming to a boil. After an hour in the first it is looking good!

I had some leftover Poplar from making my Kuksa. Along with a wire rack from the drawer. Not purist birch twigs but what I had.

Originally Posted by Birnando

Santa might not like this one
We have my mother in law staying with us for a few days this Christmas.
She lives way up north in Norway, so in her honor we are having a traditional dish from around her parts of the country.
It's called Finnebiff or reinskav in Norwegian.
Basically it is small bits of reindeer and wild mushrooms cooked in double cream and sour cream. Some diced onions, Juniper- berries and goat cheese adds a bit of wild flavour
And of course, no dish like this can go without adding a pound of crisped bacon!!

We serve it with mashed potatoes and lingonberry jam.

I haven't seen venison at the store and I'm not that close with the people I know here who hunt, but this sounded very good.

So, I followed the general idea but used corned beef since I had a big 1.5lb round leftover because last time I bought it all packages at the store were very big.
The rest was more or less the same - got various wild mushrooms, but the stores were out of the brown norwegian cheese so I skipped that. I'm not sure if our sour cream is the same as the one over there, but I used it anyways alongside regular cream. It's quite thick so I also added some of the boiled potatoes liquid.
Oh, and I decided to char the meat instead of frying it in oil/butter - it seemed like it'll work better and indeed most of us liked it like this (excepting the american who likes only chicken and hates lamb and such).

One thing I pondered was what to drink with it and ended up with the eurotrash of beers - heineken - mostly for fun but it wasn't bad pairing

Sorry, didn't take pictures

I got a new grill tonight so of course I had to grill. Tonight was Prime prime rib and carrots and zuchs. I had never done carrots this way but it was absolutely amazing just olive oil and salt and grilled. The steak pictured is my wife's. I ate mine to fast but the grill did great and got the fat crispy while the meat remained tender.

Originally Posted by gugi

So, I followed the general idea

You gotta go with the flow!

The finished project!



I can see where the meat on a stick idea came from.

Oh and I almost forgot about that one...



In the end, I didn't cover it in chocolate... maple syrup sounded like a good idea and I had to try! For science!

Originally Posted by MichaelP

I forgot to take a picture of the goose before carving:
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Last minute addition, freshly baked madeleines:
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Gratin, stuffing, gravy (loads of gravy) and the pugs' christmas present in the bowl on the left:
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I accidentally improved my frangipane by cooking it at a lower temperature (150C for 35 minutes instead of 180C for 35 minutes). There is not a crumb left of that one.

Your going to laugh at me but, I love your furniture......I'm a bit of a Europhile sorry. I'm also a fan a Madelines,great for dunking in tea ha ha.

Originally Posted by MichaelP

Oh and I almost forgot about that one...



In the end, I didn't cover it in chocolate... maple syrup sounded like a good idea and I had to try! For science!

How was it ?

I cooked steak in my cast iron and baked lobster tails this evening. It was okay but I like grilled steak better.

A pic of the 4th steak that was cooked in the pan with the residual heat after the oven was turned off.