food My obsession with heat and food...JoynersHotPeppers

sicman said:
Nope. Not a substitute. Just my opinion, but I wouldn't want venison curry/spice style.
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OH THE HUMANITY!! We're is the love!! You wouldn't substitute?
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Ill give a try someone send me venison stat!! :)
 
sicman said:
Im sure it is great. Im just not feeling the venison with some curreness,"is that a word?" And goat and deer are just way diffrent to me. As long as stick dont substitue his dear with deer im sure it will be great.
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Heh, heh...I'm clear on which is which Sic... ;)
 
Looks good!
I usually sautee the garlic and lemon zest in the butter before adding the wine. I think it brings the flavors together a bit more.
Bring the heat up and add the mussels for a few more minutes.
Gotta be careful not to over cook them as I'm sure you know.
Did you make the pasta as well?
 
HopsNBarley said:
Looks good!
I usually sautee the garlic and lemon zest in the butter before adding the wine. I think it brings the flavors together a bit more.
Bring the heat up and add the mussels for a few more minutes.
Gotta be careful not to over cook them as I'm sure you know.
Did you make the pasta as well?
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It was fresh pasta. I also usually do that as well before adding the wine but I wanted a more subtle flavor last night therefore did not separate the steps. What I ended up with was a wonderful sauce with very subtle hints of lemon, garlic and a slight heat finish from the Thai Blend. 
 
I did not make the pasta but I bought fresh pasta from the store. Cooked for 1 min then added to all the liquid from the mussels to finish. These mussels were the most tender I have had in a long while. I worked in one of the busiest seafood restaurants in the Outer Banks of NC. I worked behind the oyster bar where I shucked no less than a few hundred thousand oysters and clams and steamed a few tons of shrimp, crab, lobster, oysters, mussels and clams :) I treat my seafood right when cook, nothing worse than overcooked shellfish! 
 
FreeportBum said:
^^^ looks amazing. but way over cooked for my taste.  I share this link with everyone when it comes to doing a roast. I know taste is a very personal thing but if you have the time read everything on that page the link bring's up. I've never looked back after it was sent to me  :cheers:
http://amazingribs.com/recipes/beef/prime_rib_roast.html
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Cook a tad longer than I wanted as well. I am sure you have seen how I normally like mine. :) It was pulled at 130.  
 
This is our normal cooking, last night sucked with timing so it was what it was :(
 
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Don't get me wrong I'm not busting on it. the pic of it cooked looks freaking delicious.  I could use a hunk of that right now with a couple fried eggs and red/sweet potato home fries with bacon and onion. 
 
Check out that link though if you get a chance. I don't follow everything on there and I already made a mean roast but I did pick up some great info/tips from it. 
 
Yeah I have that site book marked along with another one for Pig. :) It has great tips and my lower oven is what screwed me...it did taste damn good and the left over will make some awesome sandwiches ;) 
 
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