Food

[Henry Krinkle]

I've had elk before, but never elk medallions. I have this place I get elk burgers from and they always get raves from people who try them. I love me some elk.

I personally believe the best chilli you can have is made from elk. It's a beautiful meat. Also really high protein and really low in fat, saturated fat and cholesterol. It's higher protein and lower fat than even turkey and chicken, plus it has zinc and iron.

[Raza]

I think most of us didn't. Anywhere I went all I wanted was chilli.

I did have caviar for the first time on that trip. I really enjoyed it. Still do. But other than that, if you'd given me chicken nuggets and fish sticks, I would have been happy.

[Raza]

I personally believe the best chilli you can have is made from elk. It's a beautiful meat. Also really high protein and really low in fat, saturated fat and cholesterol. It's higher protein and lower fat than even turkey and chicken, plus it has zinc and iron.

I'm a big fan of elk too. Love the stuff. Wish it were easier to get ahold of down here.

[Henry Krinkle]

I'm a big fan of elk too. Love the stuff. Wish it were easier to get ahold of down here.

We used to have quite a few elk farms around here, but there was an outbreak of Chronic Wasting Disease and they were wiped out. Now with better farming practices it is once again available.

[Dan R]

I'm a big fan of elk too. Love the stuff. Wish it were easier to get ahold of down here.

No joke! I get emails from a place out in the Midwest. The prices are a bit steep, and then there is the shipping. Living in GA, I never have food shipped in the summer. They are called Jackson Hole Buffalo Meat Company in case you want to explore.

Cheers!

Dan

[Raza]

No joke! I get emails from a place out in the Midwest. The prices are a bit steep, and then there is the shipping. Living in GA, I never have food shipped in the summer. They are called Jackson Hole Buffalo Meat Company in case you want to explore.

Cheers!

Dan

I’ll check them out! I’ll also ask my brother where we got ours from and I’ll let you know. Maybe they’re a better value.

[geoffbot]

I never thought I'd see the day that I'm actually pesto'd out. [ATTACH]93867[/ATTACHAttachment 93871]

[Henry Krinkle]

I had gnocchi last night, but with mushrooms and sage brown butter.

[Henry Krinkle]

Did some baking on the weekend.





Also a checkup on the Hanks n Habs hot sauce. It has been fermenting and aging for a little over fourteen weeks now. It stopped fermenting around New Year's, but the ph remains well below the danger zone. I am leaving it to age with the pimento wood for a bit longer. The smell is divine. The 100% habanero batch I started a few weeks ago is fermenting like mad and the cider vinegar is still not vinegar, but also still not off.

[Dan R]

I never thought I'd see the day that I'm actually pesto'd out.

Did one better! Tonight, we had gnocchi made out of cauliflower. Very close to the original. I used butter and Parmesan as opposed to pesto.

Cheers!

Dan