Hi gents ... Just a little share from a little supper with my friend and hunting buddy Phil. Just because it turned into a celebration of the fine cooking art.

Phil is a chief and works as a "home chief" (he cooks for you and your friends in your own kitchen, very trendy here especially since road alcohol testings became extremely frequent degrading people's taste for good wine and food combination in restaurants). He's the guy who teached me how to cook foie gras and my master in venaison and caught fish preparation.

As we were all alone on thursday night we had planned to meet in Phil's home for a little omelette supper and hunting talks around a beer or two.

Eventually the little easy supper turned into an informal yet fine cooking impro from what was at disposal into the fridge.

This is how the "omelette" eventually turned into a smart starter.



I know this would probably seem bizarre to americans but that omelette is cooked with green asparagus and ... little greys ... a local sort of snails OK don't tail it's disgusting as long as you still didn't taste it

You can see some wild herbs and flowers and also a little green cone figuring a belgian candy speciality but actually made from Bear's garlic, a wild plant.

As I was eating the omelette Phil wanted to show me the last meat pieces he did put in the fridge and suddenly decided to cook us a nice piece of Black Angus ... Hell it was good ...



Still on the mood to try things with the fridge's content he started this as a kind of dessert ...



Actually not a dessert but I'm more interested into this than into sugar so it was ... Goooooooooood ... Doooooooomed

That's a toasted piece of bread covered with beef boon marrow. The little green sponge is a foam made from basillic.

This shows you the kind of cooking art chiefs use to develop here in South Belgium.

That looks amazing

Wow! That does look good. When I was in Belgium they seemed to serve only moules, frites with mayonaisse and raw hamburger. Oh, I almost forgot the Liege cheese. It was all good. Well, except for the cheese . It's nice to see the food looking as good as the world class beer. No chocolate for dessert? All the best; Mike

No ... I'm on a diet

It's actually the first chocolate rush of the year right now with easter time.

I guess you're talking about Herve's cheese. Well ain't no cheese without strong taste and some smell I keep � good memory of veal kidneys with blue chimay trappist b�er sauce and melted Herve cheese atop.

Where dis you come in Belgium?

Now c'mon GV, wouldn't ya rather have another buffalo roast???

I don't remember the name of the cheese but I can't forget the smell . We were in Liege visiting my Wife's family. She was born there. We were young and travelling on the cheap so, we flew to Luxemburg and took a bus to Liege. With a snow storm in the Ardennes we arrived very late. All the relatives waiting for us in a cafe had plenty of drinking time. It was our first trip to Europe together and it was a very joyful welcome and we did have a wonderful time when we were there. I hope to visit the Musee de Armes again. Mike

So you have some kind of a piece of Wallonia @ home

ET, you know enough of me to know I'd eat with pleasure fresh & raw venaison on a wild territory, rather than a gourmet meal in a restaurant. Why the hell you, evil creature, try again to put the taste of adventure and open range in my mind once again ????

I would open this thread, as I sit here eating takeout Chinese for lunch

But I am having venison for dinner tonight

And I actually do like Escargot, when it's available...which is damn rare in Texas

Some would say it's a kind of venison :p

GV,

What part of the black angus is that? It looks tender and amazing! I like venison as well as anyone, but nothing beats a well-seasoned, well-prepared piece of beef!

That's Entrecote (is the Word correct in English ?)

Thanks. It's "ribeye steak" in English. My favorite cut!