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Tonight's Repast


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#91 redwun

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Posted 19 June 2012 - 02:51 PM

Pan seared venison back strip medallions w/crushed black pepper,and crushed juniper berries in a chianti cream sauce and,a side of buttered,parsleyed egg noodles.Sure beats last night's dinner of Ramen noodles w/a little oyster sauce & sesame oil.

Edited by redwun, 19 June 2012 - 02:52 PM.

You Know there ain't no Devil that's just God when he's drunk"...Tom Waits

#92 OMG_Bill

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Posted 19 June 2012 - 03:00 PM

Precious is preparing some venison backstrap as I type this. Mine is much simpler. Medium ground Black pepper, medium ground sea salt with an olive oil drizzle. Grilled to just a touch past rare. I mean just a tiny bit past rare.

She'll be having grilled brats. <yawn>

She's steaming and buttering up some potatoes with similar treatment as the venison and Some really nasty :heart: garlic bread. Precious is coming along nicely :heart: .
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#93 redwun

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Posted 19 June 2012 - 03:04 PM

Simple sounds good Bill,bon appetit! :thumbup:

Edited by redwun, 19 June 2012 - 03:06 PM.

You Know there ain't no Devil that's just God when he's drunk"...Tom Waits

#94 OMG_Bill

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Posted 19 June 2012 - 03:04 PM

:cheers:
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#95 Jack Griffin

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Posted 19 June 2012 - 04:52 PM

Simple is usually the best with great ingredients...Damn, that makes me want to start eating meat again. Seriously.

#96 OMG_Bill

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Posted 19 June 2012 - 05:06 PM

It was good. It is over. It's back to Salmon. It was about the best venison I've had in years though.

I didn't want to throw it out. I flipped a coin. It was better than the coin. ;)
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#97 fingerpickinblue

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Posted 19 June 2012 - 05:15 PM

redwun, I think I need to invade your zip code. I'll bring the wine. :cheers:
blind man see her, dumb man call her name - Ed Bell

#98 redwun

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Posted 19 June 2012 - 06:34 PM

Any time FPB! We are practically neighbors. :cheers:
You Know there ain't no Devil that's just God when he's drunk"...Tom Waits

#99 Jack Griffin

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Posted 18 August 2012 - 03:49 PM

Redwun....I'm still thinking about that PERFECTLY cooked salmon.

#100 greytail

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Posted 18 August 2012 - 04:29 PM

Love salmon. Now i'm hungry.
Nos adepto quis nos mereo. Nos mereo quis nos adepto.

#101 redwun

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Posted 18 August 2012 - 07:09 PM

Redwun....I'm still thinking about that PERFECTLY cooked salmon.

And until 45 minutes ago i was thinking about the sample you left.It's no longer just a thought,just fantastic stuff! :cheers:

Edited by redwun, 18 August 2012 - 07:11 PM.

You Know there ain't no Devil that's just God when he's drunk"...Tom Waits

#102 fingerpickinblue

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Posted 18 August 2012 - 09:52 PM

I was likin' me a little dose earlier today.
blind man see her, dumb man call her name - Ed Bell

#103 redwun

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Posted 17 November 2012 - 02:46 PM

woops! double post

Edited by redwun, 17 November 2012 - 03:10 PM.

You Know there ain't no Devil that's just God when he's drunk"...Tom Waits

#104 redwun

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Posted 17 November 2012 - 03:06 PM

I made salmon in saffron curry over basmati rice.A glass of La Grenouille worked pretty well with the Indian spices.Other than beer,I haven't had much luck pairing with Indian food.I don't get having a wine list at an Indian restaurant,but it's probably just me. I could probably do a glass or two of really cold Lancer's Rose' though come to think of it.

Edited by redwun, 17 November 2012 - 03:11 PM.

You Know there ain't no Devil that's just God when he's drunk"...Tom Waits


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