What's for Dinner? - Page 107

xoxoxoBruce · 10-14-2015, 02:51 PM

I knew from working in places like Charlotte, and beyond.

busterb · 10-14-2015, 08:11 PM

Mexico has a very long season.

About the end of the maters isn't it, or a longer season down there?
They're talking about frost up here.

[/quote]

Gravdigr · 10-16-2015, 10:51 AM

Quote:

Originally Posted by xoxoxoBruce

About the end of the maters isn't it, or a longer season down there?

Popdigr is still getting maters.

classicman · 10-14-2015, 08:19 PM

This was yesterday ... As some of you know, I have been mushrooming for about 40 years. I have NEVER seen two totally different species grow next to each other like this. One is the Hen of the Woods and the other is a Honey mushroom. I left the honeys behind to repopulate - they were very small. The hen became dinner. I tried a new style of cooking the hen and I am really happy with it. The inspiration came from the 2014 Cellar Santa book from Clodfobble. Thanks again!!!!!

glatt · 10-14-2015, 08:39 PM

looks delicious!

bbro · 10-14-2015, 08:59 PM

I am drooling at that steak. I might have to use the last of my budget to buy one, now. Is there a sauce on it?

classicman · 10-15-2015, 12:50 PM

Quote:

Originally Posted by bbro

Is there a sauce on it?

I've been grilling them on

HIGH

with a special marinade/spice mix and then as I flip them on the grill I gently drizzle and massage some melted butter on them and close the grill. They finish both smokey and sweet ...

xoxoxoBruce · 10-15-2015, 01:27 PM

Quote:

I flip them on the grill I gently drizzle and massage some melted butter on them and close the grill

That's pornographic.

Sundae · 10-15-2015, 07:03 AM

Oh my gosh Classic, I think I dribbled on the library keyboard...

bbro · 10-15-2015, 08:38 AM

I can't wait for tonight. I'm having fries topped with chicken, feta, banana peppers, onions, and garlic aoli. MMMmmmmmm

classicman · 10-15-2015, 06:27 PM

Food Porn baby. Thats where its at!

Gravdigr · 10-15-2015, 06:36 PM

Damn, Classic...

...Makes me wish I did more than just the morels.

Steak looks like it has just the right amount of char.

Food porn, indeed!

So, was it as good as it looks? I doubt if it could be...

Gravdigr · 10-15-2015, 06:38 PM

I'm also curious as to the flavor of the Hen o' the Woods. How did you cook them, btw?

classicman · 10-15-2015, 06:45 PM

1) That steak was THE BOMB!

2) I tried a new recipe inspired from a book which SS2014 got me.
Basically - I put the butter Olive oil salt & pepper into a medium saute pan.
Set the heat on 6 and waited for pan to reach the right temp, then added chopped garlic and let it all swirl around the pan and let the garlic release its flavor. Another 30-45 second of rotation so the spices could all blend thoroughly and harmoniously. Then I added the UNWASHED fresh from the field mushrooms. Swirled them around to spread the goodness evenly then popped a lid on that bad boy for 4 minutes. Remixed them in the pan and popped the lid on for another 4 minutes and served IMMEDIATELY!
I got a little luck with the perfect timing with the steak as I did that for 12 minutes 4/flip baste 4/flip baste 4 baste & serve as it was kinda thick. I started the mushrooms after the first flip of the steak. Even the beer tasted better. Definitely one of the best meals I've cooked.

Gravdigr · 10-16-2015, 10:54 AM

Quote:

Originally Posted by classicman

1) That steak was THE BOMB!

2) I tried a new recipe inspired from a book which SS2014 got me.
Basically - I put the butter Olive oil salt & pepper into a medium saute pan.
Set the heat on 6 and waited for pan to reach the right temp, then added chopped garlic and let it all swirl around the pan and let the garlic release its flavor. Another 30-45 second of rotation so the spices could all blend thoroughly and harmoniously. Then I added the UNWASHED fresh from the field mushrooms. Swirled them around to spread the goodness evenly then popped a lid on that bad boy for 4 minutes. Remixed them in the pan and popped the lid on for another 4 minutes and served IMMEDIATELY!
I got a little luck with the perfect timing with the steak as I did that for 12 minutes 4/flip baste 4/flip baste 4 baste & serve as it was kinda thick. I started the mushrooms after the first flip of the steak. Even the beer tasted better. Definitely one of the best meals I've cooked.

10-14-2015, 02:51 PM	#1
xoxoxoBruce The future is unwritten Join Date: Oct 2002 Posts: 71,105	I knew from working in places like Charlotte, and beyond. __________________ The descent of man ~ Nixon, Friedman, Reagan, Trump.

10-14-2015, 08:11 PM	#2
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	Mexico has a very long season. About the end of the maters isn't it, or a longer season down there? They're talking about frost up here. [/quote] __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

10-14-2015, 08:19 PM	#4
classicman barely disguised asshole, keeper of all that is holy. Join Date: Nov 2007 Posts: 23,401	This was yesterday ... As some of you know, I have been mushrooming for about 40 years. I have NEVER seen two totally different species grow next to each other like this. One is the Hen of the Woods and the other is a Honey mushroom. I left the honeys behind to repopulate - they were very small. The hen became dinner. I tried a new style of cooking the hen and I am really happy with it. The inspiration came from the 2014 Cellar Santa book from Clodfobble. Thanks again!!!!! Attached Images __________________ "like strapping a pillow on a bull in a china shop" Bullitt

10-14-2015, 08:59 PM	#6
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	I am drooling at that steak. I might have to use the last of my budget to buy one, now. Is there a sauce on it? __________________ Camping

10-15-2015, 07:03 AM	#9
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Oh my gosh Classic, I think I dribbled on the library keyboard... __________________ Life's hard you know, so strike a pose on a Cadillac

10-14-2015, 08:39 PM	#5
glatt ™ Join Date: Jul 2003 Location: Arlington, VA Posts: 27,717	looks delicious!

10-15-2015, 08:38 AM	#10
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	I can't wait for tonight. I'm having fries topped with chicken, feta, banana peppers, onions, and garlic aoli. MMMmmmmmm __________________ Camping

10-15-2015, 06:27 PM	#11
classicman barely disguised asshole, keeper of all that is holy. Join Date: Nov 2007 Posts: 23,401	Food Porn baby. Thats where its at! __________________ "like strapping a pillow on a bull in a china shop" Bullitt

10-15-2015, 06:36 PM	#12
Gravdigr The Un-Tuckian Join Date: Apr 2007 Location: South Central...KY that is Posts: 39,517	Damn, Classic......Makes me wish I did more than just the morels. Steak looks like it has just the right amount of char. Food porn, indeed! So, was it as good as it looks? I doubt if it could be... __________________ These statements have not been evaluated by the FDA, EPA, FBI, DEA, CDC, or FDIC. These statements are not intended to diagnose, cause, treat, cure, or prevent any disease. If you feel you have been harmed/offended by, or, disagree with any of the above statements or images, please feel free to fuck right off.

10-15-2015, 06:38 PM	#13
Gravdigr The Un-Tuckian Join Date: Apr 2007 Location: South Central...KY that is Posts: 39,517	I'm also curious as to the flavor of the Hen o' the Woods. How did you cook them, btw? __________________ These statements have not been evaluated by the FDA, EPA, FBI, DEA, CDC, or FDIC. These statements are not intended to diagnose, cause, treat, cure, or prevent any disease. If you feel you have been harmed/offended by, or, disagree with any of the above statements or images, please feel free to fuck right off.

10-15-2015, 06:45 PM	#14
classicman barely disguised asshole, keeper of all that is holy. Join Date: Nov 2007 Posts: 23,401	1) That steak was THE BOMB! 2) I tried a new recipe inspired from a book which SS2014 got me. Basically - I put the butter Olive oil salt & pepper into a medium saute pan. Set the heat on 6 and waited for pan to reach the right temp, then added chopped garlic and let it all swirl around the pan and let the garlic release its flavor. Another 30-45 second of rotation so the spices could all blend thoroughly and harmoniously. Then I added the UNWASHED fresh from the field mushrooms. Swirled them around to spread the goodness evenly then popped a lid on that bad boy for 4 minutes. Remixed them in the pan and popped the lid on for another 4 minutes and served IMMEDIATELY! I got a little luck with the perfect timing with the steak as I did that for 12 minutes 4/flip baste 4/flip baste 4 baste & serve as it was kinda thick. I started the mushrooms after the first flip of the steak. Even the beer tasted better. Definitely one of the best meals I've cooked. __________________ "like strapping a pillow on a bull in a china shop" Bullitt

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