FOODIES MEET HERE.

[RevanChrist]

THen there is that too.

[eerockk]

THen there is that too.

If you cook the whole thing, you won't lose as much moisture, and then it can be carved to order... easier for leftover grabs too if it's already cooked. Still jelly here...

[RevanChrist]

Or I could go all Native Texan and batter it then deep fry it,
Rice and gravy
Mustard greens
Iced tea.
Peach cobbler/ Blue Bell Homemade Vanilla.

yeah i may have to let my inner rednek loose tonight.

[RevanChrist]

I roasted the thing at 275 for a few mintes, a little salt some pepper garlic,,,,then i wanted some kind of pan sauce or something to compliment it ,,,,,,not enough fat or juice for a pan sauce,,,so i went with horseraddish. Yep Figured i use it on prime rib why not prime bambi mama? turns out it was a nice fit.

[eerockk]

I roasted the thing at 275 for a few mintes, a little salt some pepper garlic,,,,then i wanted some kind of pan sauce or something to compliment it ,,,,,,not enough fat or juice for a pan sauce,,,so i went with horseraddish. Yep Figured i use it on prime rib why not prime bambi mama? turns out it was a nice fit.

All smiles here. How was it, man?

[Master Rel]

I suspect it was a bit...doey   

[eerockk]

I suspect it was a bit...doey   

Oh deer... hahaha. I would have been fawning over that meal!

[RevanChrist]

Actually no. I wrapped it in foil. and had placed the pan away from the heating element.

[RevanChrist]

Oh deer... hahaha. I would have been fawning over that meal!

::RIMSHOT::

[Master Rel]

That was funny...a joke that is easy to fallow is always welcome!

 

[Rina Ascura]

Here's another lesson of Soviet cuisine from Rina Ascura! Nowadays we'll talk about a genuine Russian recipe.

This is called vobla, and this is basically fish salt-cured whole. To be precise, vobla is a specific species of fish, an endemic subspecies of roach fish, but any other freshwater or brackish water fish prepared this way is also usually called vobla.

You need some live roach or similar fish and a lot of salt. You put live fish in a small tub or a similar container and salt the water until you've got an oversaturated brine. The fish must breathe the brine and die in it for best taste. Then you put some heavy-ish press thing over the fish and leave it for three days (summer) to a week (winter). After this is done, you hang each fish to dry in a cool, dry place. After a week or so it will be ready to eat.

It looks somewhat unappetizing, smells terribly and has its intestines still in, but believe me, that's just as planned. You use a knife to peel off its scaly skin, clean out the intestines and cut off its head, then use your hands to eat vobla. It's best eaten with beer.

[RevanChrist]

you had me at beer.

[eerockk]

That was funny...a joke that is easy to fallow is always welcome!

 

Easy-to-fallow jokes makes me red with delight!

[Master Rel]

Rina...I have known handfuls of people for whom English was a second or third language...your English, at least in writing is quite good.

Surprisingly good.

Your roach fish...much less so.

Sounds awful!

lol

I have had a green onion soup, okroshka with fish...and...a spicy pickle soup with beef tendons, solyanka.

As a saucier' I have studied many cultures' soups and stews.

[RevanChrist]

i like honest ot goodness Kimchee.