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Thread: a foody thread?

  1. #21
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    Default Re: a foody thread?

    huli huli sbs

    pork, peppers and pineapple on the grill



    the marinade



    turn it once



    then baste and finish



    final product



    good stuff!

    casey


    ARFE

  2. #22
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    Default Re: a foody thread?

    simple grilled skirt steak with fresh garlic and salt and pepper



    and yeah, i like my red meat rare


    casey

    ---------- Post added at 11:28 PM ---------- Previous post was at 11:20 PM ----------

    forgot to add the potato gratan-



    not a bad meal

    casey


    ARFE

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  4. #23
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    Default Re: a foody thread?

    Casey,

    I am lax for not photographing the food here but I've gotta tell you that the Sushi classes were worth their weight in the stuff. I've got it down very well. Next time I prepare it I will photograph it. Last night was Halibut taco's and a South West salad

    Anywhere can be the land of great expectations, broken dreams, or paradise found, it's all up to you.

    Life On The Line - Alaska Fishing with Ard
    Ard's Forum blog, Alaska Outdoors

  5. #24
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    Default Re: a foody thread?

    Quote Originally Posted by Hardyreels View Post
    Casey,

    I am lax for not photographing the food here but I've gotta tell you that the Sushi classes were worth their weight in the stuff. I've got it down very well. Next time I prepare it I will photograph it. Last night was Halibut taco's and a South West salad
    one more


    ARFE

  6. Likes kayo liked this post
  7. #25

    Default Re: a foody thread?

    Man, I thought I was the only one that loves Escargot.
    Pretty young to be eating those old french recipes my man. Nice

  8. #26
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    Default Re: a foody thread?

    hoisn pepper stir fry

    8-10 oz beef (i used caribou)
    3 tablespoons soy sauce
    1 teaspoon cornstarch
    3 tablespoons dry sherry
    2 tablespoons hoisin sauce
    2 tablespoons water
    1 tablespoon grated fresh ginger
    2 cloves garlic minced
    1 teaspoon granulated sugar
    1/4 teaspoon crushed red pepper flakes
    1 tablespoon canola oil
    3 red, yellow or green bell peppers cut into bite size chunks

    trim fat from meat and toss with 1 tablespoon soy sauce and one teaspoon of cornstarch and set aside for ten minutes.
    meanwhile for sauce, in a bowl stir together 2 T soy sauce, 3T sherry, 2T hoisin sauce, 2T water, garlic, sugar and red pepper.
    In a wok over high heat add 2T canola oil, add meat fry for 2 to 3 minutes, add peppers and fry for 4-5 minutes. push peppers from center of pan and add sauce and cook till thick and bubbling. let stand for one minute and serve over rice or noodles.

    the goods


    the action


    the noodle


    and the final product


    good stuff

    garnished with fresh scallions and spicy dry roasted peanuts.

    casey


    ARFE

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  10. #27

    Default Re: a foody thread?

    Quote Originally Posted by kayo View Post
    Man, I thought I was the only one that loves Escargot.
    Pretty young to be eating those old french recipes my man. Nice
    My kids love Escargot (11 & 13), and my wife calls it escargslug.

    Dave
    I was going fly fishing until my wife suggested it, now I can't tell who is outsmarting who!

    Being "one with nature" requires a knowledge of what animals are living nearby and a weapon of sufficient magnitude to give you at minimum an equal chance of survival. No one has an invisible aura that animals can detect and sense your good intentions.

  11. #28

    Default Re: a foody thread?

    Camp Food - this one is hard to beat






    It always gets said - we eat better in camp than we do at home.

    The dutch oven and all can be a pain in the kayak so an easy meal on the river is a stir fry.


    Matter of fact, I'm camping this weekend and doing the stir fry.

    From the looks of it, we all eat pretty well.

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  13. #29
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    Default Re: a foody thread?

    moose meat balls-

    the first part-


    i like a melon scoop to portion, then finish with a quick hand roll-


    now brown them in a medium skillet on both sides. i prefer olive oil.


    transfer to a baking sheet and bake for 15 minutes at 350


    now it gets funky
    combine 1 1/2 cups grape jelly with 1/2 cup chilli sauce



    simmer 15 minutes and add pickled cabbage/carrot. i use my moms recipe, but sauerkraut would be fine.




    now add meat balls to sauce and simmer for 35 min. on low


    serve with buttered noodles and corn



    casey


    ARFE

  14. #30
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    Default Re: a foody thread?

    Casey,

    You are definitely putting some effort into these posts and that looks great! We had the sausage tonight with pasta and green beens. It was really a good batch, we got the spicing just right. Here's another picture but this one I'm in there too.


    Anywhere can be the land of great expectations, broken dreams, or paradise found, it's all up to you.

    Life On The Line - Alaska Fishing with Ard
    Ard's Forum blog, Alaska Outdoors

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