#190797 - 11/15/20 08:43 AM
Re: What's For Dinner?
[Re: Shoot870p]
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Knife Enthusiast
Registered: 08/01/17
Posts: 1646
Loc: Earth
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Things cooked in cast iron seem to taste better. At least to me.
Years ago,when camping,I always prepared the meals in a nice cast iron Dutch Oven.
Wayne
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Top Dog
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#190799 - 11/15/20 10:55 AM
Re: What's For Dinner?
[Re: pappy19]
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Knife Enthusiast
Registered: 09/19/05
Posts: 1419
Loc: East Tincup General Store,Colo...
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... Red wine in my special Red Solo cup. Pretty tasty....
Pap The ultimate touch!
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David Loomis RKS# 724 RKCC# CM-061 Molon Labe
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#190800 - 11/16/20 05:36 AM
Re: What's For Dinner?
[Re: BladesNBarrels]
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Knife Enthusiast
Registered: 01/25/10
Posts: 2370
Loc: NY
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Pap,
That is one good looking dinner. Love the Special Red Solo Cup!
Tom Flynn
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Tom Flynn NRA Endowment RKS#5918 RKCC-CM-178 SCI Life Member DSC Life Member
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#190806 - 11/16/20 02:30 PM
Re: What's For Dinner?
[Re: Shoot870p]
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Knife Enthusiast
Registered: 12/03/16
Posts: 1874
Loc: Lake Fork, East Texas
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I came in for lunch and Pap's steak & vegs made me hungry.
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"Filet that fish? Hell naw! I'll scale him, gut him, fry him up in grease, take him by the head and tail, and play him like a French Harp!" - Uncle Paul sometime in the 60s.
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#190812 - 11/16/20 07:07 PM
Re: What's For Dinner?
[Re: coachblalock]
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Knife Enthusiast
Registered: 10/31/07
Posts: 7442
Loc: Garden Valley, Idaho
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I pickled an elk tongue for the first time. Boiled it in pickling spices, vinegar, water, sugar, salt, dill seeds, etc. Boiled at a simmer for 2 hours. Refrigerated it with the liquid overnight, then trimmed off the outside of the tongue. Re heated to a simmer for 2 more hours. Refrigerated again, then sliced thin. Wow, absolutely delicious. Firm but tender and quite tasty. Worth the effort for sure.
Pap
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Mike Allen RKCC-CM-086 True West Magazine Maniac Randall Collector Behring Made Collector Ruana Collector Glock Fan NRA- Life Member since 1975 mikenlu99@aol.com
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#190814 - 11/16/20 07:19 PM
Re: What's For Dinner?
[Re: pappy19]
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Knife Enthusiast
Registered: 12/03/16
Posts: 1874
Loc: Lake Fork, East Texas
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Sounds good Pap!
When I was a little bitty toot, my Grandfather introduced me to cow tongue.
I ate it because he did and ended up developing a taste for it.
He & I were the only two that would eat it.
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"Filet that fish? Hell naw! I'll scale him, gut him, fry him up in grease, take him by the head and tail, and play him like a French Harp!" - Uncle Paul sometime in the 60s.
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#190817 - 11/16/20 08:11 PM
Re: What's For Dinner?
[Re: coachblalock]
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Knife Enthusiast
Registered: 08/12/15
Posts: 1960
Loc: Colorado!
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When I was a little bitty toot, my Grandfather introduced me to cow tongue.
I ate it because he did and ended up developing a taste for it.
He & I were the only two that would eat it. My grandmother would cook it in a pressure cooker with some good seasoning. We'd peel the skin off and make sandwiches out of the meat. When you're hungry, you can get over what the meat came from and give it a try. It wasn't bad at all.
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Rob
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#190821 - 11/16/20 08:42 PM
Re: What's For Dinner?
[Re: Windsor]
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Knife Enthusiast
Registered: 10/31/07
Posts: 7442
Loc: Garden Valley, Idaho
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Most don't realize that salted buffalo tongue was the first and most popular part of the buffalo. Boiled in salt water, cooled, peeled and sliced, was a tender and tasty meat. Obviously an elk tongue isn't anywhere close to the size of a beef or buffalo, but big enough to make it worth while. My wife, Lucille, is from New Mexico and she would have me cook a beef tongue every Christmas to prepare, grind and mix with minced meat and pinion nuts to make empanadanitas. I would always slice a couple for a sandwich with onion and mayo. Don't knock it if you haven't tried it.
Pap
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Mike Allen RKCC-CM-086 True West Magazine Maniac Randall Collector Behring Made Collector Ruana Collector Glock Fan NRA- Life Member since 1975 mikenlu99@aol.com
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#190828 - 11/16/20 11:21 PM
Re: What's For Dinner?
[Re: pappy19]
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Knife Enthusiast
Registered: 12/03/16
Posts: 1874
Loc: Lake Fork, East Texas
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My Grandparents raised some long red peppers that they used to make pepper sauce with.
It was almost as thick as ketchup and hot as FIRE !!! As a kid, it was all I could do to handle a drop or two, and that was with plenty of sweet milk on ice next to my plate.
My Grandfather would get a good sized bite of beef tongue on his fork and dip it in that pepper sauce and eat it like that.
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"Filet that fish? Hell naw! I'll scale him, gut him, fry him up in grease, take him by the head and tail, and play him like a French Harp!" - Uncle Paul sometime in the 60s.
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#190892 - 11/21/20 12:21 PM
Re: What's For Dinner?
[Re: coachblalock]
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Knife Enthusiast
Registered: 10/31/07
Posts: 7442
Loc: Garden Valley, Idaho
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Made a small batch of tiny pinto beans in my #6 Griswold Dutch oven last night. Pretty tasty.
Pap
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Mike Allen RKCC-CM-086 True West Magazine Maniac Randall Collector Behring Made Collector Ruana Collector Glock Fan NRA- Life Member since 1975 mikenlu99@aol.com
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