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Kamo, I wonder how many of us from the campfire are going to get anchovy paste after reading this thread? I am going to give it a try.

I'm a soup, stew, chili bachelor. Love my crock pot. Throw everything in it in the morning on low, come home at 4pm and supper is on. Homemade sourdough bread in the bread machine. Last about 4 days. Perfect bachelor fare if you ask my.

Pulled a prized bison tenderloin out of the game freezer to play with today. As has been the case with all the meat from the bison I've prepared so far, it was simply outstanding. The flavor and tenderness is out of this world.

Japanese sukiyaki. Usually made with beef, sika deer sometimes duck. Red meats, basically. I suppose one could use any meat and have it come out great, but those are the traditional proteins used, as I am told by Mrs. KG. I'll take her word for it.

Easy dish to make. Mostly just getting ingredients and doing some cutting. Originally was a countryside/peasant type dish. Get a bunch of random stuff and cook it. I've read that rice field workers would put together whatever kind of veg and protein they had on it, and cook it in the field over a fire in a pot.

Sauce is soy based with simple rice wine saké and just a bit of sugar diluted in hot water. Today I used white and green onions, bean sprouts, chrysanthemum greens, tofu, Chinese cabbage, oyster and shiitake mushrooms. Also two kinds of thin Japanese noodles. You could use just about anything, but just need to be aware of the different cooking times needed for whatever you've on hand. Things that you want to brown, cook down some go in first. The star ingredient, as indicated, was about half of a bison tenderloin.

Served with hot white rice and a beaten raw egg for dipping (yes, I know I just lost just about everyone with that )

Anyway, here's what I threw together.



Tenderloin after being trimmed.



Sliced fairly thin, on a bias.



Other ingredients.




Stuff I wanted a little pre-cook and color on go in first with just a dab of oil.




When softened, first batch comes out.

Then in goes the meat for a couple minutes before the veggies are tofu are tossed back in.




Sauce is added, with heat turned up.



Eggs for beating and dipping.



Pot on table. Folks eat right out of it.










Leftovers in the pot/pan can later have additional veggies, meat, noodles and whatever for a second meal.

As some funny Coonass said to me in Texas some years ago while with STX in TX, 'Man, we ain't worryin' 'bout nuttin'!

Cheers.

Ha ha! It was the raw egg, wasn't it? lol

It looks good but sorry, I can't do that raw fish chit.

Fascinating to see the way your mind works on cooking...

95% of what you do would just never occur to me.

I'd be doing Country Fried Steak, gravy, biscuits... bacon wrapped Shish kabobs with a few veggies...

Anyway... Good stuff KG... keep it going! Very neat to watch.

Food was a distraction to stopped licking their junk just long enough for a quick photo.......

Again you don't disappoint! I agree with bison being one of if not the best table fare one could eat. Been cold here and a bowl of that looks mighty inviting. Also glad to see you took care of the girls, I bet they appreciate a share of your bounty, miss those girls! I need to get me a buff and do the same here soon.

Ah, food porn. A hard pass on raw egg dip though. I've had food poisoning twice. First time was back in my bachelor days when I forgot that the leftovers had been made from leftovers.... my bad. Never again. The second time was while traveling. Cracker barrel tried to kill me. I don't remember what I ordered but I haven't set foot back in a Cracker Barrel in 30 years. I can really hold a grudge.

FYI this is one of our go to game cook books.

https://store.themeateater.com/products/B-ME-COOKBOOK-UNSIGNED.html?lang=en_US

Gotta admit, you had me until the raw egg dip, but I’ll try anything once.

That tenderloin looks tasty…makes me want to go full carnivore…kinda caught myself daydreamin’ about how it would do as a Carpaccio or Tartare.

Beginning to wonder if it would be cheaper fo do to-go meals.........maybe you could get your own show on the cooking network

Never fails. . Americans and some Westerners in general won't even blink at eating all kinds of nasty processed foods, along with copious chemical additives, preservatives, meat laden with hormones and antibiotics, things bathed in pesticides, made with binders, fillers, etc. A raw egg though? The HORROR!

I'll admit that until I lived overseas as a kid and had my eyes opened (wide), I recoiled at the very thought alone of eating some types of foods in general, and eating any meat raw specifically. It just did not seem, well, right, or healthy. I learned, however, that just because a world of amazing foods and dishes in other places are prepared differently than they are 'back home' does not mean they're bad, or shouldn't be eaten at any costs.

That all said, I do get that some folks just cannot get beyond what they were taught what was OK, and not OK to eat by mommy when young. Hell, there are many millions of people in this world whose very *religion* won't even allow them to eat bacon, a ham and cheese omelet or a baked stuffed lobster. OK, by me, but when I hear folks go on about what they'll never even try because 'it's disgusting' or whatever, I can't help but shrug. No one's trying to force you to eat anything, but in my lifetime I've learned that an open mind has some serious benefits...

I am reminded of the crowd's reaction in the theater when everyone saw this scene. Raw eggs are how Rocky became Rambo!

ETA, have any of you raw egg naysayers ever enjoyed a little uncooked brownie mix or cookie batter from a mixing bowl as kids? If you have, guess what? You've eaten raw eggs-- and you loved it.

We fish in Panama...

Danny (Japanese mom, GI dad) dragged me to Lung Fung on my first trip down. I had no idea about the chow... and still require a fork to this day... LOL

It is a ritual now... multiple times every trip.

https://www.tripadvisor.ca/Restaura...ng_Fung-Panama_City_Panama_Province.html

Brother, I'm good with the raw egg, but tofu !!!!!!!!!!



Looks great, as always.

I'd call that a stew, but it looks delicious whatever it's called.

Bit of anchovy paste... Interesting.

TAG

L, somehow, missed this.

My parents favourite dinner party closely resembles the above.

Big steamboat (Mongolian Hot Pot) sitting in the middle of the table, simmering stock, surrounded by plates of raw food, to be cooked in a wire basket, in the stock.

Favourite part was drinking the left over stock, the next day.

Exactly like this (sorry web images);





Great memories !!

Thanks.

Ha, ha, ya bugger !!

Tag.