When the wife's out of town, I tend to cook large portions for myself that I can eat multiple times over the course of a couple/few days. Decided to get out a package of bison round cuts. Decided to go with a bison and veg soup, or thin stew I guess you could call it. Great thing with meals like this is that they keep getting better, with flavors getting bolder and coming together even more the second or even third day. A quick photo dump of what I did below. Bison's lousy table fare? Pardon me while I laugh. This meat is superb.

I can't wait to get into the tender cuts, but I have some work to do to get to it. After my trip back from AK, I was gassed and put everything into the empty freezer, with the meat still nice and cold but not frozen. End result was that most of the stuff on top settled on the stuff on the bottom and then froze. Now I am faced with a giant block of frozen bison vacuum packs. Not my brightest moment, especially since this is not the first time I've done the exact same thing. That's OK, I'll get it sorted. Might kind of help me conserve what I have I guess...

Have to take care of the kitchen help too, naturally.

Damn! That looks good!

Ed

I love everything except the dogs.

I could probably eat a bucket of that and ask for seconds.

Let's see you do a Philly Cheese Steak somewhere down the road...

I am not a veggie-phobic...

Really I am not...

Seriously... Veggies are people too... sorta...

Well not really.

I can tackle that no problem. Not using this type cut of meat, though. I must insist, however, you cease referring to a sainted classic Boston type steak and cheese sub as something from Philly. We don't do that whole 'whiz' thing up here with our steak and cheese subs. American cheese tossed on the grill with the meat, onions, sweet peppers (and in some joints, with cooked salami) until it reaches the proper gooey, meaty wonderfulness. I like my sub roll toasted with light mayo.

Flave, there's plenty enough for you, but my dogs are suspicious of bald white guys for some reason. Best wear a hat if you come.

At least Flave has the common courtesy to shave the remainder.
Unlike burns.

That looks good as always!
Did you ever get around to eatin that ground hog? Sorry if I missed it.

Im a fan of cooking big pots of soup, stew, chili, [bleep] that i can eat for several days after messing up the kitchen just once. Getting a big pot of bear veggie barley soup going now.

Impressive.

I was secretly hoping they were the last ingredient.

kamo gari;
Good evening my friend, I'm going to dispense with my usual salutation since you just have to be doing at least okay with such fine table fare.

Thanks so much for the wonderful photos once more, I did ask and now have received!

All the best to you all, good hunting and fishing as well.

Dwayne

that looks most excellent KG

Looks great!

Man....
That looks good.
👍👍👍

That does look very good,
Pups both look sad,were they naughty,

looks good, be glad when I can start eating food like that again.

I don't trust people that don't like dogs.

And for good cause!

OH!

NO!!!!

FORTY FIVE DEGREES!

BROWN THE MEAT!

FUGK YO STOCK!!!

lol

Nice! But I found the real deal in the back of the rig... the tail!

Lookin’ good. 😁

Thanks.

Kamo say if you ride in his car while he drives, you’ll schit your pants.

Kamo is Asian by the way.

Ah, food porn.... Thanks.

The dogs?

Looks good Kamo ! I’ve only had bison meat a couple of times. Hamburgers a few times and Steaks once.
Hamburger was damn good. The steak was OK. The best I can describe it, as steak, the meat just had a kind of “sweet” taste to it. I ate it, as I didn’t want to be rude to the host, but definitely not a steak I would order in a restaurant.
I would bet it makes a great stew meat, though.

The only thing I see missing in your stew is some potatoes. 😬

Congratulations on great hunt. I’d love to shoot one with my Hawken .54 cal.

I never said you could have my oxtail/flyswatter! You SOB!

I chose not to use potatoes because after several reheatings the starch comes out and the broth gets mealy. I was planning to toss in some barley at the end of the cook but it was so good as it was, decided against it.

I hope you get the chance to shoot one with your Hawken. I have a .50 replica. I figure if I aim for the tree 22 yards to the left on the branch 4 feet low I just might hit the bastard...

Yellow man drivee, white ghost ride shotgunnie shyt pantee. Ancient explession.

Indeed.



I've only heard that once before.



(haiku, 3rd grade)

Red potatoes.

Yeah....those dogs look very excited to eat that garbage.....

Looks delicious, KG. Well done.

They always look that way when I tell them 'leave it; you wait!'

Dog says....No probrem Boss.

Lately you seen to have projected a persona somewhere between SH and Varmintfingers. Very weird. You OK, bigtime?

That's 'bloss'. You're welcome.

Yes.

You have become very sensitive in your old age!

I appreciate the VarmintFingers jab though. I hadn't shuddered in a couple minutes. Hahaha!

James Bond 2023: Varmint Finger.


F'in nuts, man! lol.

Good looking stew/soup (stoup).

Are your pups polite about eating once released, or land sharks?

This guy knows what's up.

Absolutely. I just separate the meat onto opposite sides of a plate, and I can either snap my fingers or say, 'OK' and they'll get after it, but they won't dare try to steal from each other. They know Daddy doesn't allow that. Good girls they are.

9.6

You rockin' it tonight, my wayward rancher, player, drinker, Montana lover or whatever! God bress and all that.

How does the anchovy paste help it?

Forgive my ignorance but that’s seems ‘off’ in flavor profile.

No, anchovie is a flavor enhancer.


Thats why they call it Italian MSG.

I get that, but there are other ways.

Sure, if you are a cripple or old woman.

LOL. Hey you got the job done! That’s what counts!

I once missed a big ole bobcat that jumped out of the barn at about 20 yards. With a shotgun, no less. 😬

There you go again.

Cheers brother!

Varmintguy be licking that schitt off his fangers

Tulsi’s twat full of it..

Mmmmmm

Au contraire, mon ami. I can't explain it, but with soups and stews and dishes that call for robust flavors, especially with red meats and ocean critters, I've found that anchovy paste brings it all together and out. I know you're a pro and I'm but a hack, but IMHE it's like adding a bit of quality bullion, especially with dishes I go light on the salt with. It acts as a flavor enhancer, or whatever. Like a Mediterranean MSG. YMMV, but it works for me.

I’ll keep that in mind and try it. I only ever use it in tomato based sauces. Puttanesca and variants. I could see a smidge in certain red meat sauce applications, particularly those involving tomato and/or red wine. Interesting. I get my ‘brown’ and salt from hard caramelization of begs and proteins. Sometimes supplementing additional sugars to accelerate. Pick up Fond with wines and broths. The anchovies is an angle I hadn’t heard. Sounds kinda like using “Kitchen Bouquet”.

I’ll mess with it.

Then again, Worcestershire sauce (Lea & Perrins brand only) is one of my secret weapons that finds its way into many recipes. And anchovy is a critical element of that. Fascinating.

Check the first pic in the top right, brother. Can of Cento tomato puree kind of as backbone for the dish. IOW, the dish was made with a tomato base bringing the other flavors coming right behind it.

The palate of a true chef shined. Your eyes, well, maybe not so much...

You're definitely getting invited to come kill fish next year, I think.

How much anchovy paste did you use?

That looks delicious and I'm sure it was. I'd have been glad to have dinner with you, bison is awesome. I'd have given the dogs a hug too.

Looks good brother, wish you were closer, I'd stop by!

Love to! Let me know.

I’m allllways down to dirty a deck.

Nice work.

I’ve never sautéed the veggies like that, except for tossing the onions and celery in with the meat after it browns. Too many carrots for me. I want a few taters, some frozen corn, and a bit of barley. Also add a few green beans, but too many will futz up the flavor.

Bison are long gone here, so I use beef chuck. I have some thick “crockpot roasts” that my butcher cut from my doe last month. Might try one of those.

About a TBS full. Not much needed. End of that tube. Also used up the old garlic, old 'shrooms, old cherry tomatoes, last half a bag of baby carrots. With a dish like this, you can't really screw it up tossing in whatever veggies, old and new, you have on hand. Since I already had the sweetness of the carrot and tomato, I wouldn't use any corn. The flavor is beefy and savory, a little citrousy from the parsley, with just a touch of sweetness. Nothing fancy, but good, especially on cold days. Perfect for a thermos in a duck blind.

A few words on AP.

https://www.gq.com/story/anchovy-paste-use-secret-ingredient

The Ingredient-in-a-Tube That'll Make All Your Food Taste Better
For just $3, you can improve your dinner by a long shot.

BY PAULA FORBES

April 19, 2017

Matt Martin
Every cook should have a secret ingredient. Something that no one will quite be able to identify, but that makes everything taste just that much more sophisticated. Something like anchovy paste.

Okay, okay, so it’s not the sexiest of secret ingredients, but not everything can be bourbon or bacon. And what anchovy paste lacks in being, you know, fish paste, it makes up for by transforming everything instantly into a restaurant-caliber dish. Best of all, it won’t make your food taste fishy (and won’t ruin your breath)—it just gives it a deeper flavor. Nice trick, huh?

Anchovy paste comes in a toothpaste-like tube that you’ll find next to the tubes of tomato paste at the grocery store. And it’s exactly what it sounds like: anchovies, salt, and olive oil, ground into a greyish paste. If you can’t find any, you can make your own. Start with a jar of anchovies packed in oil (not salt), and smash them together with a bit of salt and olive oil in a bowl using the back of a fork.

And then go nuts. Here’s where to start:

Looking for the funk of dry-aged beef but don’t want to spend a paycheck on it? Once you get that T-Bone home from the butcher, give it a spread of anchovy paste: combine a tablespoon or so of paste with the same amount of olive oil, and a good amount of salt and pepper. You can add chopped herbs, too, if you like. Rub it all over your steak and set it in the refrigerator until it’s steak time, up to 24 hours. It’s not exactly the same as aged steak, but it is very delicious.

ADVERTISEMENT

Salad Dressing
This is a classic use for anchovy paste. It’s one of the ingredients in a typical Caesar salad dressing, but you can add a little squeeze to any vinaigrette: simply combine three parts oil to one part vinegar, then add a squeeze of mustard and anchovy paste, plus salt and pepper to taste. Just make sure you whisk the anchovy paste into the dressing thoroughly.

Vegetables
Pretty much any cooked vegetable can be improved upon with a bit of anchovy paste added at the last second. Sautéed greens? Paste ‘em. Roasted caulifilower? Paste, pal. Grilled zucchini? Paste, paste, paste. Just thin the paste with a little olive oil or lemon juice, then toss the cooked vegetables in it, and serve. Alongside the above steak would be nice, don’t you think? (Do note that anchovy paste is a bit salty, so you won’t need to salt your vegetables as much as you normally would.)

Chili (And Other Stews)
This is a no-brainer. Chili con carne, the original destination for secret ingredients of all stripes and colors, gets an instant upgrade with a healthy squeeze from that anchovy tube. And don’t stop there: you can use anchovy paste in all of your stews, although it plays especially nicely with rich, red meat stews that call for beef or lamb.

Basically Everything Else
As long as it’s savory, it could probably use a bit of anchovy paste. Try your new favorite secret ingredient in barbecue sauce, smeared over roast chicken, in pesto, in meatballs and meatloaves of every variety, in gravies, in dips, in bloody Marys. You can just straight-up toss it with pasta and a little olive oil, or whisk it into store-bought pasta sauce. Just keep a tube in the fridge to instantly up your game.

Winning move, right there Mate !!!

LOL ! That kinda looks like …….Flave. Fat, Bald, & Drunk. 😂😂😂
You must’ve forgot to wear your NIKE or Under Armour cap that day for your job at the Soup Kitchen serving all of your AA buds. 🤪🤪🤪

Yes, to this too !

It adds umami to the mix?

Oh mamy does it ever!


Just dont look at it too long....cause it looks exactly like shìt.


Like exactly. Straight from the orifice.

Our resident Mac 'N' Cheese expert chimes in, I see. Classy orifice comment, too!

It was Thanksgiving dinner but turkey wasn't on the menu. I know, unpatriotic, right Beeg Jeem?












Post TGD food coma nap for my girls.

Even with all that seafood you yellow bastards still gotta grind up tiger penis to get a hardon.......


Shameful....

Does look good though.

Looks great. Interesting about the anchovy paste.

Japanese style curry with bison.

2.5 lbs bison round, onions, carrot, garlic, ginger, potatoes, avocado oil (high heat oil, to 500F before smoking). Cloves, 'curry' spice, fresh ground pepper, about half a gallon of water, tumeric and a fiery dusting of a super hot Indian chili powder-- procured in London-- for all of 99p.

Store bought 'Vermont' curry roux, as they call it. No idea what Vermont has to do with it, but whatever. Kind of like a bullion cube. Heat-- and a complex one at that, not pure fire-- from that stuff'd make a Mexican jealous.

Tasty. Coming in from fishing a few weeks ago the mate butchered one of our black fin and broke out a bottle of soy sauce. Maybe the trip, or the beer, but it was the best tuna I’ve ever had.

I didn't know you boys had blackfin that far north. Cool. Dragging surface lures?

Blackfin is good stuff, raw and cooked. We don't get them this far north, but the past couple of years I've caught a pile east coast of S FL. Never anything of any size, but they are tasty little bastards. My question is, did the mate have wasabi as well or was he half steppin' on deck?

Buffalo is a damn fine meat and that soup looks amazing.

I wondered about the anchovy but also realized most every thing you do enhances your dishes or activities. congrats on the Bison.

Norm

No Bison in the freezer here to work with but this thread did cause me to order a 12 pack of anchovies. So far have put them on pizza and a butter garlic Sause over pasta. I could have sworn my wife had said she thought they were terrible and just hadn't bought any in years....

Turns out I either "misremembered" or she changed her mind.... there is real competition for the last slice of pizza around here now .

It is that. I'm super happy with the meat quality, and I've not started in with any of the prime cuts yet. Thanks.

Norm, I've read a bit trying to understand exactly why anchovy brings out flavors so well. It's obviously salty, but is absolutely not like just adding salt to a dish. Many Mediterranean countries, both Euro and African, use it as a staple ingredient.

'Anchovies are also slipped into recipes by cooks who promise that they will disappear (“melt”) into the dish and that “you won’t taste them.” They do this is because anchovies are loaded with glutamates (also known as umami) which are widely believed to make food taste delicious or savory. The theory is that the anchovy flavor works in the background, adding depth of flavor and enhancing savoriness. This trick is often used in strong, tomato based sauces and is why fish sauce (often made with anchovies) is an elusive, but essential, ingredient in many Asian dishes. But again, anchovy haters can sniff out this deception at twenty paces.'

I am also reminded of the SE Asian fish sauces used in so many of their amazing dishes. Nuoc mam from Vietnam, for example. Alone, it's a fairly horrifying thing (especially when you learn how they make it!) but in dishes it has been added to, it just works to enhance flavors really well. Many Japanese dishes also often utilize a fish-based backbone (bonito flake/katsuobushi is a standard) flavor.

2ndwind, that's funny about you and the wife. I don't make it often, but I occasionally have pizza with green peppers, onions and anchovies. A little sweet, a little salty, a lot delicious.

Nothing better than whoofing down some of the catch before you even get back to the dock.

May I suggest trying pineapple, ham/Canadian bacon & smoked oysters for a similar effect.

You may not sir.

Getting into some of the fine bison cuts. Hands down one of the best game meats I've ever had the pleasure of taking part of. Cooking what I bring home from the field and waters is great fun and closes the circle of the hunt for me, especially so when the end result turns out so damned well. Mrs. KG declared this to a game dish she enjoyed more than any other to date, and one I suspect will be hard to top. I'll keep trying, however...

Prep time only a few minutes. Cooking time for sauce, veg and meat (not including boiling the potatoes) less than 30 minutes.

Slice brussels sprouts in half. S & P them and coat in EVOO. Into oven @ 350F for 25-30 minutes. Done, other than a thimble full of balsamic drizzled on after coming out of the oven.

Get a couple TBSP of neutral flavored oil hot in a pan big enough to take your cut of meat laid flat. This hunk of loin was better than 3 lbs before cooking, I'm sure. S&P the room temp loin. Brown top and bottom in hot pan maybe 4 minutes a side. Remove from pan and put meat in a shallow baking pan on a wire rack and into the oven. I went with 425F for 25 minutes.

Meanwhile, using the same pan you browned the loin in, with a little more oil added in, toss in some finely chopped shallots garlic, red onion and sliced mushrooms with a bit of beef broth (unsalted, homemade beef bone broth). Get that going on high heat. Add tarragon, parsely, S & P. When veggies are softened, add generous amount of butter and a cup of red wine. I had some of the wife's CS on hand, so that went in. Into that also went maybe another half cup of beef broth and a bit of flour whisked in to help with thickening. Cook some more on medium high heat, then reduce on medium and when done keep warm on low, covered. If too thick, you can always add some more broth to thin it some.

Take care of mashies with S&P, some garlic and a little bit of chive that we grow in the garden in season. Freezing cut chives works just fine, BTW.

Some like to take a chateaubriand type cut like this out of the oven to rest under a foil tent, but I find with this Breville convection oven I can just keep it a roast there with the door unopened to let it finish. To me it's a misdemeanor to overcook any kind of meat or fish, but particularly so with such a fine cut as this. I went light on roast time, and while I could have had it a touch more rare, it was just phenomenal and to say we were pleased would be a grave understatement. I was just blown away at just how good this bison meat is. So was she. Winner!

The girls got a wee taste each of the end cuts after we were through. They were very patient, plus it's the holiday season, after all.

Well that looks amazing, I don't have any Buffalo (only Buffalo Trace) but I will try it with some venison

Thanks, Irv'. Love to see how yours turns out with venison. Love to see any other dishes folks put together with game of any kind. Doesn't have to be game, but I really like seeing how folks prepare, cook and serve meat made the old fashioned way.

Wife made a big pot of chicken tortilla soup today. Good stuff on a grey wet day.

How about a recipe or pics? I have a package of old wild turkey breast that might work…

Only had tortilla soup once, in Ensenada. It was OK, not great. Adobo type base, and not with wild game.

Travis needs to post up a recipe and pics of this fabled iguana recipe…

No one else going to toss anything up? New 2 99s, come on brother I know I can count on you and a few others to bust this one wide open!

I need pics of your bear and barley soup, dude. Sounds righteous!

My motto

KISS

keep it simple stupid

Bear Creek soup mix

Add your extras meat & vegi's......30 minutes & done

Add some air fried garlic & butter bread sticks

Leighton tried the anchovy paste in a pot of chili, I like it.

Everyone here knows how much you like to post pics of your trucks, but nothing as far as pics of prepared food of any sort? What happened to KISS?

I am reminded of the first times you dared try eating raw fish when up here. You enjoyed the hell out of it, including some basic fresh-caught macks. Sometimes, it pays to have some sack and to try things completely foreign to you and your world, right?

Like it, hate it, puke it up, whatever. Cowards never win the day. A least you can say you've TRIED it.

Phaggots need not apply.

Kamo doesn't go hungry when the missus is away. Well done as usual. It looks quite delicious and I'm sure it gets better as leftovers. I might thicken it up down the road with some arrowroot, cornstarch, or even instant mashed potatoes. Some good bread and a quality beverage and bachin' it doesn't seem so bad.

Hard pass on all curry's. Bad experience on a business trip - really bad, and that was 25 years ago.

A couple of decades back, we went up to the UP to scout pre-season for deer. We tramped many miles through the big woods that day and were plenty hungry for dinner. The one restaurant in Naubinway had Bison Porterhouse as their special on the marquee. $24.99 if the memory serves. The restaurant is no Michelin 3 star to be sure, but we were famished. The salad was sketch at best. The huge Porterhouse comes out and we dig in. Hmmm... Try another bite and we couldn't eat it; damn near gagging. Had this rancid taste with a sweetness to it. One guy puked. I have never had Bison again despite living near a bison ranch and grocery store owned by the ranch.

Anchovy filets should be in every kitchen pantry. A few filets instead of salt gives a briney depth to any dish. Your guests will never know its in there. AP is a good option too. Love it on good pizza.

Have some goose tits brining now for some corned goose. Should be good in about a week. Can't wait.

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.

kamo gari;
Top of the morning to you once more my friend, I trust you, your smiling wife and the animal contingent of the clan are well.

Thanks for the wonderful food photos again, it looks go colorful and dare I use the term "exotic" to a perogy and sausage specialist such as I am.

Honestly whenever the eldest daughter is able to, she'll drag me to some sort of hole in the wall type of restaurant she's found that she wants me to try. There was a little spot in Victoria where I had a yakinuku dish that was out of this world tasty - and - I impressed her by managing to consume all but the broth with the chopsticks.

For sure I'd give the raw egg dip a whirl too as one never knows about food combinations until an actual sampling.

That said kamo, it's been a long, long road for my taste buds as my formative years consisted of all red meat being cooked way past well done and usually swimming in gravy. Then too because of some of my late father's ongoing gastric issues, there were no onions, garlic or much pepper used at our house either.

Anyways sir thanks again for the visual feast, as always I enjoyed it very much.

Best to you all this weekend.

Dwayne

I really don't trust people that dogs don't like.

Perusing this thread and getting hungry as usual, I came across this little gem.

I never thought about doing that with a goose.

Thanks for the tip!

Mighty fine looking cooking and I'll bet it tasted better than it looks.

I've eaten a lot of stuff in a lot of countries, a lot of it good, some of it just there and now and then something I'll pass on next time if courtesy permits.

Back on the origin of this thread, I really like bison and have eaten quite a bit of it. But Philly Chesse steak would not make my list of 100 favorite foods, and I've eaten it several times in Philly at places my friends told me each time had the best cheese steak in town. Just not my thing,

I can get down with the raw yolk but you lost me at the raw whites scrambled into it.


The tofu is plain offensive to my round eye sensibilities...

Bear loin = Delicious;







Thanks for letting me play, L.

All wild/hunted/caught except the scallops, mussels & shrimp.

I know, right !

99.8% of the worlds soy beans are genetically modified !

I make my own ketonic diet lunch soup every day with venison, tabasco, beef bouillon, lentils, and canned fish.

The wife makes the ketonic dinner with Sockeye salmon or grass fed beef.

I hate you guys...

Just wish you all,s camera or smart phone cam would schit the bed . And whatever photo hosting sites you guys use would block any food pictures you try to upload...🤣🤣🤣

I'm very open-minded about food and will try anything once. Love seeing the dishes both KG and 99's put up.

Having said that, the only food that I will draw a firm line at (so far) is Balut - half-formed duck eggs in the Philippines.

AFA the tofu naysayers, tofu is a filler, like bread. It takes on the flavour of what you cook it with and just provides extra volume and protein. However, concerns about phytoestrogens would be a reason for a man to not eat too much of it.

Tofu is good in the sweet and sour soup at China King.

Plain....
Nope...
In sweet and sour soup 🤩🤩🤩
With chopped scallion things and those Chinese cracker things.
Dash of kikkomans


I'm not hard to please....

That would give me "pause" too, Marty !

And KG( thanks man...) has me thinking of steamer or fried clams with the bellies on now....


Just from association of reading this thread.


🤦‍♂️🤦‍♂️🤦‍♂️🤷‍♂️😡🤣🤣🤣

Another thing I'll never understand. Tofu is nothing but a bean product. Takes flavors really well, super versatile and dirt cheap. Many, many different types and textures. I'm not a fanatic or even close, but I definitely enjoy it.

If you dig Korean food and have a decent place to go to, order the sundubu-jigae. If you don't do enjoy seafood order it with beef or pork. If you don't enjoy it, I'll pay for it.

Your first sentence says it all, man.

As far as 'no way in hell am I eating that' foods, balut is probably one. I had the opportunity many times to try them in Manila, but wasn't near drunk enough any of the times, I guess. Everyone else in our party ate them with gusto.

I won't eat anything primate and raw brains I will not eat, as well as some dishes that contain uncooked blood. Most anything else I will try at least once.

Attaboy'.

Bloody outstanding efforts, my man. Super impressive. I bow to your professional grade culinary skills and excellent tastes--including in women.

You bet, and best to you and yours as well, Dwayne.

There was no seafood eaten raw in that meal, but no worries. Different strokes and all that.

You've tried eating high grade tuna and other raw seafood properly prepared, and just couldn't choke it down, then?

I'd say, we both lucked out Leighton & got way more than we deserved !



Our girls, say hi, to your girls !

If we had a Korean restaurant worth a sh.it (or at all) I'd sure try it - but, western WI and all...lol. Not in the cards on the reg.

I've had rubbery tofu, crumbly tofu, slimy tofu...just aint it for me texturally. Not spit it out bad, but like you say it tastes like what its cooked with/in so if the texture don't work it might as well not be there.

Looks delicious! That anchovy paste is a great "secret" ingredient to add flavour.

Paul;
Morning my friend, I hope that you're getting decent weather out east in the Ontario bush and the family is finer than frog's hair.

Honestly I'm not sure whether to thank you and Leighton for the food photos sometimes or join renegade in hoping your phones/cameras have some sort of coronary thrombosis due to too much rich food.

My goodness that looks so tasty. I mean both of you know how to compose a photo too, I'll give you both that.

Now I'm hungry again though Paul...

I stepped on the scale this morning and it's not time to eat yet...

Best to you all this weekend.

Dwayne

Thanks Dwayne.

I think !

All is good, over yonder, Fella.

Currently -13, but EnviroCan says -32 + wind chill, tomorrow & for next week.

2 dog nights, maybe !

Shoulda gone fishing last weekend & kept the book, for this weekend - I guess !!

Doug & Megan's engagement party tomorrow night, be getting started on a slow cooked, pulled pork tonight !

Best to you & your's, too Mate

That has to be the best-looking soup I've ever seen. I'm sure it tastes as good as it looks.

Blessings your way.

PS. Let's hope your better half returns all safe and sound.

Kamo, did Fish and Game make you debone the meat for entry into your state? All wild game must be deboned before importing into Michigan. MIDNR made the regs to limit CWD spread. With bison, I imagine dishes like osso bucco, marrow, ribs, and the like, would be damn fine eating. Of course, the bone is a major component to get that maximum flavor.

Also, how does it compare to the Maine moose you shot some years ago?

Liked raw egg dip for Sukiyaki while in Okinawa but sort of forgot about it.

Thanks.

Gonna have to try it a bit with some other dishes.

My brotherJohn ate some balut, and said it wasn't that bad.

One of those things that probably taste better than they smell.

And that's the deal. TRY IT. If you don't like it, you never have to have it again, but at least have the balls to *try* a sample.


MIKEY LIKES IT!

Right on, John. It doesn't suck at all.

I've got maybe 180 pounds left to play with. The world's a stage, my man.

Just yesterday I was telling Mrs. KG that I was going to have at a meal for us using bison a la chicken fried steak.

Thanks for your input, L. I've always enjoyed your posts and input on foodie threads, and frankly, have found myself a little jealous of some of your seafood pics. Your local prehistoric looking oysters in particular look positively dynamite...

It's a subjective thing of course, but to my palate so far, bison, PH antelope, nilgai, sika deer, eland and young pigs are tops.

As far as birds, wild ostrich was king, hands down. Ruffed grouse, RNPs (non-native, of course) and some geese and ducks are right up there as far as fine eats. All dependant on what they've been eating.

And absolutely my friend, the girls always get their share of whatever meat daddy brings home, and are grateful for it.

Looking forward to seeing you soon, and give that gorgeous little new Lab pup of yours some love for me.

LOL... messing with Horn Shark at the moment...

Holy Macanoli... what a mess.



Gill net caught from some local Commercial fishermen friends...

Think "Crab Cake"...

Hey CF. I read that only bringing meat from cervids in from OOS have restrictions in place. Bovids not mentioned. We share the same thoughts on osso bucco, ribs, etc. I have about 15 pounds of rib bones (meat already trimmed off) in the game freezer, as well as thick rear legs bones I plan on using for the OB. Thanks for the reminder; I need to buy a good bone saw. Also planning on making a big batch of bone broth that I'll parcel into quarts or whatever for soup and sauce bases.

As far as comparing to my NH moose, the moose was very good but not even close to the bison. I used a processor with my moose, as opposed to taking the bison meat apart with lots of help from SD (and Rost in the field). The weather in AK post kill was perfect temp wise (about 34F) which allowed the meat to age for several days unfrozen, before we butchered. That and carefully trimming and cutting the meat right I think made a huge difference in end quality.

From MDFW:

No CWD-infected deer have been found in Massachusetts. If you see a deer or moose in Massachusetts exhibiting any signs of this disease or any other disease, please contact MassWildlife at (508) 389-6300.

In order to keep CWD from coming into Massachusetts, certain restrictions regarding the movement of deer and deer parts have been put in place. If you hunt deer outside of Massachusetts, remember it is illegal to import deer parts from states or provinces where Chronic Wasting Disease has been detected (see map here). It is legal to import deboned meat, clean skull caps, hides without the head, or a fixed taxidermy mount. This ban includes all members of the Cervidae family including, but not limited to, white-tailed deer, mule deer, red deer, moose, caribou, or elk. If you are a non-resident hunting in Massachusetts, it’s important for you to understand the rules for traveling back to your state with a deer harvested in Massachusetts. Check with your home state before bringing a harvested deer or deer parts back.

Hammerdown and everyone else, thanks a bunch for your input and kind words. Loving every bite of this beast.

CIK, that's one goofy ass looking fish! I love fishcakes/crabcakes and make a mean version of New England cod cakes, if I do say so myself. Salt cod, salt pork, potatoes, eggs and some other basic ingredients...Oh, man they're good. Love to see the mess made with those bad boys--and more so what you do with them.

Kamo….Your adventures, like the Bison hunt, are some of the best threads here. Your literary abilities are excellent and only matched by your culinary abilities. I always quietly enjoy your posts and pictures but what I really respect is your honesty in telling your story. It’s natural for us to try and paint ourselves in the best light by embellishments or slight stretches of the truth, not lies per say but “fish tales” maybe. When I read your fishing and hunting stories I feel like I’m getting the real story…good, bad or indifferent you “shoot” straight and I absolutely respect that. To me that’s the mark of a man secure in himself and secure in his <imperfect> humanity. No matter how prepared or how well one is trained and equipped sh.it happens, sometimes that sh.it is out of our control and sometimes it’s the shooter’s mistake. Anyone that has spent anytime hunting or fishing knows that much is out of our control and even under ideal conditions things can go sideways. Where you stand out Kamo is you tell it like it is and that’s refreshing to see!

Thanks for your great contributions here. I look forward to meeting you in the near future….hopefully once I have some creature comforts in place in SE AK we can plan a trip. I have a feeling that you and I could do just fine fishing together sans guides.

All my best to you and Mrs. Gari.

Fish head soup again?

I'm flattered, my man. Thank you for your words. As far as being honest, I know of no other way, for better or worse. Look for a PM soon, please.

With the bounty of bison meat I was fortunate to have been able to bring home, I feel I've been blessed and have been literally having a ball. A lot of guys made this possible.

A couple recent efforts.

Another hearty bison stew/soup seen here:



Today's effort was a straight up dynamite roast beast sandwich. Leftover cold bison tenderloin, sliced as thin as I could get it. Served on a toasted onion roll. Fiery homegrown horseradish and mayo sauce. L and T and thin sliced Bermuda onion over a slab of baby Swiss cheese. Side of ruffle chips. Are you shytting me? Call me what you will, but today I think I enjoyed the very best cold meat sandwich I've ever had.

Superb!

You need to save a little for when I get up there this summer.

Gracias, hombre Sammocito.

STX, better hurry. I'm down to like 175 lbs and this shyt's going quick!

Looks awesome kg!

My Man !!