mighty quinn

aaah geeez loueeze!!

EEEEEEWWWW!!!!!

i've been fortunate enough to get fresh venison from western pa. for the last three years. my supplier (who happens to be my best girfriend, a veterinarian, and a great cook) takes the whole deer to a local amish farmer for butchering, but her boyfriend field dresses his catch quickly and this seems to make a huge difference with the"gamey" flavor. i'm the beneficiary of steaks, sausage, ground deer, and stew meat. i don't marinate anything. i make burgers and chili with the ground meat-usually cut both with some pork since the deer is so lean. i make a stew with green chilies and wild shrooms- just dredge the meat in flour/salt/pepper then brown. add to sauteed chilies (anaheim, pablano) and sweet onions. reduce with whatever liquid suits your fancy. cover with broth/stock (can use the broth from reconstituted dried shrooms) you can crock this for a few hours. i add a little canned tomato at the finish to cut out extra heat. season to taste (i like fresh thyme) i think this would be great with fresh chanterelles, but those are tough to find in my neck of the woods. hope you enjoy your buck (save the antlers - clicking them together out in the wild is a deer magnet!)

greetings from the east coast insomniac...was waiting for the breakfast post...don't read the "sponge" thread. quinn

sponges are yucky- i use the green scrubby things and dishcloths. put the dishcloths in the dish washer if i'm not doing a load of laundry. i wipe down all of my kitchen surfaces with chlorox wipes. use swiffer wets on the floor. anyone want to hear about my bathrooms? uh... ok ...probably not. but occaisionally i'll drive to d.c. just to see al dente clean HIS sponges. a sponge cleaning club maybe??

unfortunately i'll be working over thanksgiving and will be at the mercy of the unit potluck-i'm certain that i'll be subjected to the evil greenbean casserole. this is a fate worse than death. a saving grace is that i'm sure someone will make pancit (nothing says thanksgiving like pancit!) i'll be bringing a punkin' pie bread pudding and (if no one steps up to the task) i'll make a turkey -i'll brine it with maple syrup, salt/pepper, turkey herbs. also a side of shiitake mushroom stuffing. it sucks to work with folks that don't cook much!

Hm, I missed that part. That does sound a little Howard Hughes-like. cool dining companion, that howard hughes...

have seen the ads for "world imports" in the post-looks like a cool place just to go browse for some retail therapy. also will try the place at farmers market-i'm looking for a couple of new stock pots and it sounds like i may score there. also a good excuse to go to a. litteri. vengroff-you happen to know the hours of operation?

thanx- "swamp cabbage" rang a bell. i remember a plant called swamp cabbage growing up in north carolina. i wonder if these are related.

what the heck is blanched kangkong?

this is so lame but... a ham'n cheese lean pocket and some "fresh"pineapple-as fresh as it gets on the east coast. i did, however have a better supper (at 2300 local) homemade beef soup with rosemary and musrooms (made the brodo yesterday for a shot at good risotto on friday) salad was a creation of my beau--baby greens, chicken, tomatoes, red peppers, avocado, buffalo mozzarella. maybe there should be a night shift workers blog- monday through friday folks would be shocked by the amounts of beer consumed early in the am! i developed a taste for cuttlefish in korea- i think that it's acquired!

hey-i'm awake...not eating anything quite so interesting, but maybe eating at the same times. do you get dried cuttlefish?

what is cost plus imports?? also thought about tuesday morning- can't remember any cookware there, but have found some pretyy nice dishes and stems.

In anticipation of setting up a permanent household sometime in the next six months, I've been trying to revamp my kitchenware and accessories. It's against my religion to shop retail, but darnit, I want good stuff. On the advice of a co-worker I went on a mission to TJ Maxx. I was looking specifically for a La Creuset french oven and I lucked out and found a five quart for $80! I also found a large Cuisinart stainless steel skillet for $45. Haven't heard much about Cuisinart cookware but it seemed like a nice heavy gage and looked pretty sturdy. I'm not much of a Calphlon fan but the shelves were full of Calphlon and copper pots and skillets of various brands. I also found several ceramic oven proof dishes from Portugal in the $4-5 range. Then there were all the cute serving dishes and table linens and the weird older lady who insisted on following me around telling me about her son in Tampa... Anyway, $300 later I ditched the old woman and went straight to Dollar Tree. WHAHTABAHGAN! Plastic containers-3 for a buck-I'll never buy those Glad things again! Holiday cookie tins! Bar towels! Stainless steel cooking utensils! Ceramic ramekins! Stainless steel mixing bowls! OK-might not be the best quality, but for now... long story short, I'd love to hear about kitchen accessory bargains and economical ways to stock a kitchen. Victoria

here's the weird family recipe, but i lived on these things at the beach when i was a kid... crunchy peanut butter lettuce thin sliced vidalia onion duke's mayo combine above in no particular order on merita white bread if you're inclined to eat peanut butter with a spoon out of the jar, try this sammich with a big glass of milk!

maybe i was scrolling too fast, but i didn't see anything with sweet potatoes... i make mashed sweet and new potatoes with chevre. add some roasted garlic, salt, pepper, top with more cheese (gruyere, emmentaler, etc) bake until the top starts to brown a bit. i've even just done this with the sweet potatoes and added some chipotle chiles-sweet and smokey hot!

YUP...

think that a wednesday night at southside would be a great place to start the d.c. burger club. but after happy hour it's not for the faint of heart-especially with al dente around!

oh yes, that POOR LOST SOUL! N.C. BBQ RULES!!!

sorry to hear that whitey's is closed! what a great dive! i'm partial to the burgers at southside 815- the "southside" burger has a big slab of sugar cured ham and bbq sauce on it. comes with a side of fries and county fair pickes. they'll substitute greens for fries if you ask. oh yeah-southside is on s. washington st in old town alex.

barbancourt 5 star, ice, squeeze of lime- 'nuff said!

i'm making risotto for four on friday night, really looking forward to "tweaking" my recipe. i made the brodo last night- a good chunk of round roast (i browned it slightlly) couple of carrots, couple of celery ribs, a big yellow onion, salt/pepper. so simply yummy that i had to use some for mushroom soup tonight! teaching points that i'll use. 1) never used the "wine" phase-will definitely do this and won't stir until the brodo is added 2) i'm going to cheesecloth strain my mushroom broth- i 've had some sediment in the finished product in the past and it's annoying to get that grit when the risotto tastes so good! 3) i'll plate it out flat. it's comforting to know that i've been doing so many things "right" technique-wise. i just wish that i lived in an area where i could obtain rice other than arborio. are there any thoughts about a nice, simple salad that would compliment a wild mushroom risotto? a general vino recommendation would be welcomed as well. i think that i can get my hands on a decent barbera in the short term. thanks for a nicely done course! victoria

i've aked myself this question PLENTY of times!!

howabout "time out?"

hey-wait a minute but i think that i dated him (or maybe it was his evil twin)