Random Jabber Jibber thread
- Thread starter mr sunshine
- Start date
Dr.Amber Trichome
Well-Known Member
What does a moose taste like?
Singlemalt
Well-Known Member
Had lunch in town yesterday.
It's a popular restaurant and they have live music in the evenings.
Any guesses what I ordered?
View attachment 4388105
Never heard of tobacco onions so trusty google came to play; YUM! a very nice touch. Alas PC has reared it's ugly head and trying to change the name to ANGRY onions
Recipe for Angry Onions
The possibilities are endless with what to serve alongside angry onions. Some recipes refer them as tobacco onions but the idea is similar. Angry onions are lightly breaded in a spicy mixture and then flash fried in oil. They are perfect to top a steak or as an ingredient for burgers or even salads. Yellow onions work best; they hold up to the bold spices in the breading. Use a neutral tasting oil like vegetable or canola when frying the onions; peanut is not recommend with this recipe. One onion will make plenty for serving as a side for 4 people.
Ingredients
- · 1 large yellow onion, about 12 ounces
- · 1 cup flour
- · 3 Tbs. granulated sugar
- · 1 Tbs. cayenne
- · 1 Tbs. garlic powder
- · 1 Tbs. instant coffee granules
- · 1 Tbs. onion powder
- · 1 Tbs. ground cumin
- · 1 Tbs. ground coriander
- · 1 Tbs. paprika
- · 1 Tbs. kosher salt
- · Vegetable oil for frying
shrxhky420
Well-Known Member
raratt
Well-Known Member
Damn tequila...
LOL not like chicken!
Much like very mild Deer (duhhh, they are the biggest one) without the "musty" smell/taste that deer sometimes exhibit when taken deep in the rut.
I usually take a good portion of the fat to grind with as well. I don't add anything to the ground meat other than moose - no suet, bacon ends. . . I like it better when it's "clean".
And I especially like it as I contemplate the 4-500 lbs of fresh meat in my freezer as I walk past the meat counter in the supermarket & look @ prices.
Ahh the trials and tribulations of the bipedal
Dr.Amber Trichome
Well-Known Member
You must be very rich! Have fun on your moose hunting expedition.Much like very mild Deer (duhhh, they are the biggest one) without the "musty" smell/taste that deer sometimes exhibit when taken deep in the rut.
I usually take a good portion of the fat to grind with as well. I don't add anything to the ground meat other than moose - no suet, bacon ends. . . I like it better when it's "clean".
And I especially like it as I contemplate the 4-500 lbs of fresh meat in my freezer as I walk past the meat counter in the supermarket & look @ prices.
Dr.Amber Trichome
Well-Known Member
cannabineer
Ursus marijanus
Damn, now I want to try the meat and the fat! Do you render any of the fat separately? How does it compare to, say, tallow and lard? (flavor, melting range, rm temp shelf life)Much like very mild Deer (duhhh, they are the biggest one) without the "musty" smell/taste that deer sometimes exhibit when taken deep in the rut.
I usually take a good portion of the fat to grind with as well. I don't add anything to the ground meat other than moose - no suet, bacon ends. . . I like it better when it's "clean".
And I especially like it as I contemplate the 4-500 lbs of fresh meat in my freezer as I walk past the meat counter in the supermarket & look @ prices.
shrxhky420
Well-Known Member
tangerinegreen555
Well-Known Member
Lol.
I only do pig's knuckle.
The good stuff was from the old Hungarian butcher shops now long gone.
My grandma used to make 'pig's feet jelly' which was basically pork flavored jello.
Didn't like it, needed meat chunks in there.
raratt
Well-Known Member
Head cheese without the head.
tangerinegreen555
Well-Known Member
We used to get that too. Lol.
I'm surprised you heard of it!
Don't even know where you'd find that these days. Loved it as a kid.
Chunky Stool
Well-Known Member
At the commissary, sigh.
cannabineer
Ursus marijanus
My dad would bring some home with him from a German deli in Poughkeepsie NY. I loved how clear the aspic was ... it looked like cubed meat in Lucite that had then been thin-sectioned. I'm kind a glad I didn't really know where the meat came from. But with some Kremser Senf (a wonderful sweet mustard from near Vienna, and boy does it work with anything pork-y) oh yum.
Another delicacy I didn't think too hard about was the Blutwurst, a sausage made from congealed bovine circulatory fluid. It fried up into a black crumble with its very own flavor. I still saw myself in the mirror afterwards.
And the liverwurst was the liverbest.
