not_richmond_from_IT
not_richmond_from_IT t1_j8nti40 wrote
Reply to comment by thedirtsquirrel in [Homemade] Reverse seared filet, roasted broccoli, & Pappardelle With gorgonzola cream sauce by thedirtsquirrel
Is that a filet mignon? How did it get so dry was the picture taken a while after cooking or something? Genuinely curious, looks like a delicious dinner my dude!
not_richmond_from_IT t1_j6m3mon wrote
Reply to Turkey, mashed potatoes with giblet gravy, roasted acorn squash, deviled egg, corn, stuffing, broccoli casserole, coleslaw, kimchi, green beans, and cranberry product [homemade] by Turtleramem
I really thought this was one of those “it’s my dogs birthday we made him something special” it do be looking like a big old plate of fancy dog food
not_richmond_from_IT OP t1_j5kfve3 wrote
Reply to comment by PoppyseedsCorner in [homemade] Entrecôte with a wild game jus and mixed mushrooms by not_richmond_from_IT
My butcher sells it in jars, so convenient and very flavorful! The sauce had a very deep flavor paired perfectly with the mushrooms.
not_richmond_from_IT OP t1_j5jc0ig wrote
Reply to comment by Keffpie in [homemade] Entrecôte with a wild game jus and mixed mushrooms by not_richmond_from_IT
These chanterelles could be either I got them from a farmers market and didn’t ask about the origin. The oyster mushroom are without a doubt farmed! I’ve been thinking about expanding too chanterelles myself but I don’t think I’m at that skill level yet.
And thank you for the kind words :)
not_richmond_from_IT OP t1_j5ix7j5 wrote
Reply to comment by Sgt_Pepe96 in [homemade] Entrecôte with a wild game jus and mixed mushrooms by not_richmond_from_IT
I got a wild game fond from my butcher reduced that with some red wine, herbs and added a little of corn starch slurry.
not_richmond_from_IT OP t1_j5iwwad wrote
Reply to comment by Keffpie in [homemade] Entrecôte with a wild game jus and mixed mushrooms by not_richmond_from_IT
The larger ribbed ones are oyster mushrooms the smaller more orange ones are chanterelles. Should be noted these are from Dutch farms not wild mushrooms.
not_richmond_from_IT OP t1_j5iwr64 wrote
Reply to comment by mk81 in [homemade] Entrecôte with a wild game jus and mixed mushrooms by not_richmond_from_IT
It is a Entrecôte not sure how that translates. However it’s a much larger cut than what is mostly seen in supermarkets or as precut steaks at butchers. Is specifically asked the butcher too cut it more like a “block”
not_richmond_from_IT OP t1_j5h3ana wrote
Reply to comment by Salty_Most_6268 in [homemade] Entrecôte with a wild game jus and mixed mushrooms by not_richmond_from_IT
I believe it’s called an oyster mushroom
[homemade] Entrecôte with a wild game jus and mixed mushroomsSubmitted by not_richmond_from_IT t3_10iwwyt in food
not_richmond_from_IT t1_j8nu2dv wrote
Reply to comment by thedirtsquirrel in [Homemade] Reverse seared filet, roasted broccoli, & Pappardelle With gorgonzola cream sauce by thedirtsquirrel
Ok sorry it just looks like it because the fibers have become so distinct and are turning a lighter color, in my experience this is a sign of moisture loss. Like when you leave a piece of cooked steak uncovered for a few minutes.