Premium Tasting Menu (Garlic Souffle[?], Beet Salad, Tagliolini, Venison Loin, Fried Apple Pie). The Crossing. Clayton, Missouri. 11.15.2023.

NOTE TO SELF: I want every restaurant to have a tasting menu. The unexpected star of this French/Italian show was the house-made tagliolini with chanterelles. I don't give pasta enough credit, but when it's done well, it's stupid good. This one was loaded with parmigiano regiiano and butter and deliciousness. If I've had better beet & goat cheese salads, they didn't outshine this one by much. The red win venison jus brought a unique flavor to the table, but if I had it to do over again, I'd try the branzino. At first I thought the apple pie had been overfried, but the interior texture remained intact. Probably a top ten meal of the year.

Currently ranked 1st of 14 November meals.

Game Meats - Venison with Blackberry Wine Sauce Quickly pan-seared venison steaks are served with a smooth blackberry sauce.

Venison Loin with a Red Wine and Juniper Sauce Served with Roasted Carrots and Parsnips

This was a treat. I didn’t get into game until later on in life, but I love it now. Venison is my favourite and this has a much deeper flavour than fillet steak though I do love that too. To make it really comforting and wintery I served it with roasted vegetables and a rich warming thick juniper gravy, they are like a fruity peppercorns in taste and work perfectly with venison. Ingredients…

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Venison

Whooo, half an hour to clean the kitchen (before butchery! And will need to do it again after!) and gather all the bowls, knives, ziplock bags, etc. Two hours of basic de-boning, trimming off the fat and thicker membranes, then removing the muscle from the leg bones. I have three legs deboned and the meat stored in the fridge; now I need a BREAK. Once I get it all prepped, then tomorrow morning I can start chopping (much, but not all, of it) and can or freeze. Two rump roasts and all the loin are already portioned out and in the freezer. Progress.

Thank you, 80s pop playlist. Thank you Culture Club, Cyndi, Ms. Lennox, Mr. Joel. We're gonna make it through this, I swear.

(One day I would really love to butcher a wild hog. They are very rare around here, though; you'd have to work hard to hunt one.)

Corn Soup weather

We're getting our first freeze this weekend, and my brain turns to favorite winter foods. Not a huge soup person, but I have an amazing chili recipe, and a very good corn soup recipe. I'll share the corn soup recipe here, as it's pretty easy (compared to the chili, which is a witch's brew of ingredients/spices).

Traditional Great Lakes Corn Soup has three main ingredients: lyed corn, (hard) beans, and meat stewed slowly in broth--with about a million family variations. Ha. Traditionally, the meat was venison, and leeks/green onions (or other onions were added), plus some herbs. Any hard bean will do, but I prefer red beans or Appaloosa beans for color. Below is how I make it. You could make a meatless version by dumping the meat and using vegetable broth. I HAVE made this with venison and IT IS AWESOME (much better than the pork version).

Additionally, lyed corn = hominy = posole. What it's called varies, depending on where you live. It's best to get dried hominy, not canned, but if you're in a hurry (as I often am), canned hominy will do. Drain it to get out the excess salty fluid! White is preferable to yellow (sweeter), but purple/blue makes a fun variation.

Below assumes dried goods, but if you want to "cheat" and use canned goods, 2 cans hominy for every 1 of beans.

Native Great Lakes Corn Soup

1 lb. package of dried lyed corn/hominy/posole

8 oz. dried dark red beans, or Appaloosa beans (I grow my own)

1 large onion or 2 leeks or 6-10 green onions (depending on size)

1 lb package bacon, fried crisp to crumble (can be excluded)

1/1.5 lb. salted pork or (healthier) pork loin cubed; (venison if you can get it--if so, drop the bacon)

pork stock or other broth

seasoning: salt, pepper, savory, thyme, garlic, sumac, (rosemary)

YOU MUST soak the corn and beans overnight. For the uninitiated, if you don't do this, they'll break your teeth. Then cook both for c. 2 hours before you start on the soup. Both must be soft! (This is why I sometimes cheat and use canned, but it's never as good.)

While waiting for the corn and beans, using an iron skillet (best!), fry the bacon, nice and crisp, then sear the pork in some of the retained bacon grease (don't cook through). Also sear (but don't cook through) the onions/leeks/green onions.

Once the beans and corn are ready, drain and dump into a big crock pot along with the pork and onions. Pour in enough stock to cover well.

Add herbs. My amounts vary, tbh. Don't overdo the salt, pepper, or garlic. But go wild with the savory and thyme (1 tbsp each [fresh] is common for me). I consider both essential. Sumac is also great if you can get it (maybe 1/2 tbsp). Be careful with rosemary or it'll overwhelm subtler spices. You can leave out if you don't like it. But I taste as it cooks and add more of whatever seems missing.

Set your crock-pot to high for about 45 min--just enough to get it good and hot all through--then reduce and let is simmer on low for 3+ hours. Add stock as you need. Like good chili, this is better cooked long and low than hot and fast. Flavors need to mingle.

Add most of the bacon near the end, mix well, and be sure it's got about half an hour to mingle.

Serve with more bacon sprinkled on top + good bread to soak up the broth. Sourdough is recommended.

I won’t lie your constant exposure to carnivore diet and other things you talked about have intrigued me but I’m currently a poor uni student with no job rn. Do you have any small tips for me on a low budget? I know I should be more specific about the advise but I’m asking as a catch all I guess. Sorry if I’m being a bother

(Sorry for the ramble I get sidetracked easily)

You're not bothering me. To some degree my advice will depend on whether you're a man or woman and what animal products you're willing to include/exclude. The "purest" form of carnivore is only red meat (meat from ruminant animals such as beef, lamb, elk, venison, goat, etc) with no dairy and no eggs. If that's not your style then include whatever you like. HOWEVER. I strongly recommend making fatty red meat the primary food, as well as eggs and butter if you like them and have no allergies. A lot of people think that the trick to keto/carnivore is that it's a low carb and high protein diet, but in fact the key to carnivore is that it is a high fat diet. Fat is the body and brain's optimal fuel source, so make sure you eat a lot of it. Lean meats like poultry and lean beef/pork cuts will not produce good results. If you're a woman, you will likely find that a caloric ratio of about 80% fat to 20% protein will feel the best. It is unclear exactly why women seem to benefit so much from this while men don't see much difference, but this means that women seeking this so-called "high fat carnivore" will have to supplement their meat with extra fat sources such as butter or fat trimmings. Personally, I get beef fat trimmings from a local butcher and cook them with each meal. If you're not a woman you can still do this, but it may not give much benefit over just eating meat normally (although there are male athletes who report that high fat is better for them, so for men it may come down to activity level). My theory for why women thrive more on a higher fat ratio is that large megafauna, most of which are now extinct, likely had a fat-to-muscle ratio that was closer to what the female body needs to support optimal hormonal and reproductive health. In the evolutionary timeline, these animals have not been gone for long and there's no reason to assume our biological processes would have evolved to be fully adapted to their absence yet. That's just my speculation though.

Anyway, for affordability, I think the most obvious answer is to shop the sales on everything and learn to work with cheap cuts of meat. I personally buy my beef by the animal, so I end up with a small handful of the prized cuts such as ribeyes and strip loins, and a whole lot of roasts, ribs, and ground beef. as a university student you do not have the financial bandwidth to do this, so you are stuck searching for the cheaper cuts like chuck, shank, top/bottom round, sirloin tip, as well as ground beef. all of these cuts can make delicious meals, especially if you opt to continue using seasonings (i personally do not, but neither do i begrudge those who are unwilling to give them up). these cuts are leaner, but if you add extra fat (trimmings or butter) then you can still get a good caloric ratio out of it.

if you or anyone you know has a Costco (or equivalent store) membership, you can also buy wholesale primal cuts. upfront cost is a bit high, but the price per pound is significantly cheaper than grocery stores. you can get brisket for like $2/lb at Costco

chicken is generally pretty cheap, especially if you buy the cheaper cuts like drumsticks and thighs. but again, it's very lean so be mindful of that. same goes for pork. also salmon is a really good and fatty option if you like fish.

i also save the melted fat which comes off when I cook beef fat, and reuse that whenever i need cooking oil for a different meal, so i don't burn through store bought tallow/lard or butter.

one of the biggest factors in determining your cost will be whether or not you are fussy about conventional vs pasture raised meat. if you are happy to eat conventional, then your costs will be significantly lower than if you insist on pastured products. as far as the impact on your health, there isn't much information about the difference between the two, i know people who eat conventional and others who eat pastured, they all feel good. for myself, and many people who choose pastured products, it's an ethical decision more than anything.

lastly, again i don't know your financial situation but if you have some wiggle room, you can look into an online butcher such as butcherbox, moink, betterfed, and others. the meat is a bit more wholesale so the price per pound tends to come out much cheaper than buying from a grocery store, however this again, like Costco, has a higher upfront cost.

i hope this information is helpful! let me know if you have any other questions and i'll do my best to answer them (hopefully with less rambling next time).

The comments section on Hannibal's insufferable food blog must be an absolute disaster area. It's no less than he deserves.

Punny Username commented on clay-baked thigh: I made this and I think it ruined my oven but I still ate it. Delicious but very strong chemical taste. I sourced a pasture-grazed heritage pork loin from my a local farm and some wild-foraged codonopsis. For clay, I used Sculpey III. Thank you.

__doryphoros commented on ossobucco: This looks so good! Thanks for pictures.

MistyQ commented on boudin noir: is it possible to make this veg*n/plant based? really want to know, thanks!

hardbody007 commented on grilled tongue: No thanks. Sent From My iPhone

Cornelius Suckmark commented on venison heart tartare: Didn't have Worcestershire sauce so I subbed out equal parts ketchup and Bragg liquid aminos. Pretty good xx

UnderPressure commented on pot-au-feu: I made this in the Instant Pot using sirloin tip roast and it turned out great. Don't get the IP hate in your comments. If you're not living in a shack in the woods you can find the countertop space somewhere and the convenience is worth it.

UnderPressure replied to Franklyn's comment on spring updates, and loin: Why was this comment deleted?

🐦 commented on ortolan: delete this

🐦🐦 commented on ortolan: delete this

fuck you commented on ortolan: wtf why would you even... very sick minds.

B commented on bread pudding & news: Very tempting. When I was growing up my mother would make this on school nights in the winter as a special treat. She was a terrible cook (RIP) but it made me laugh. Congrats on the new friend or special someone.

__doryphoros commented on adana kebab: Another great post. I tried making this one and it turns out I'm allergic to sumac! My hands swelled up to double their usual size and began to weep lymphatic fluid all the way to the ER (photo for the morbidly curious: https://imgur.com/a/OYHVTBu) My partner had to finish the kneading in the stand mixer but it was totally worth it.

BlogBot commented on kholodets: This post has been crossposted to Aspics With Threatening Auras! Click here to see...

hardbody007 commented on ortolan: Kill yourself Sent From My iPhone

xoxo commented on ortolan: just like tomgreg succession 🤪

(Eventually he deletes and starts a new one but the only person who comments keeps talking about how they added slices of American cheese to everything and loved it. It's Will.)

[Homemade] Venison loin w/ rice and beans Source: https://reddit.com/r/foodporn

http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart

Foto: Panorama Helsinki / Finland - Dom und Parlamentsplatz (by   tap5a)

“We  only do this for Fergus!”  is a short Outlander Fan Fiction  story and  my contribution to the  Outlander Prompt Exchange (Prompt 3:  Fake  Relationship AU: Jamie Fraser  wants to formally adopt his foster  son  Fergus, but his application will  probably not be approved… unless  he is  married and/or in a committed  relationship. Enter one Claire  Elizabeth  Beauchamp (Randall?) to this  story) @outlanderpromptexchange    

Chapter 27: Second Christmas Day (2) - Visiting the von Klarenberg Family (I) - Jamie & Matthieu

Berlin, Grunewald district, Villa of the von Klarenberg Family Friday, 26 December 2025, Second Christmas Day, 12.30 p.m.

Picture by  Wonderlane auf Unsplash          In the entrance hall of the house, Jamie and Fergus met Claire and Matthieu. Claire, who had already taken off her hat and coat, took the bouquet of flowers from Fergus' hands, and then Matthieu helped him out of his coat. Jamie also took off his coat and hat. Matthieu, who had received the clothes, stowed them in a large oak wardrobe with fine carvings, which served as a cloakroom. He then pointed to the stairs:          "Would you please?"          When the small group arrived on the first floor, they were already awaited by Maurice and his mother Teresa.

         "Welcome, dear guests," Teresa exclaimed, coming to meet Claire with open arms.

         Fraser junior, who in his excitement did not realise that "Auntie" Teresa wanted to greet Claire first, tried to run off, but Jamie had already wisely grabbed him by his right shoulder.

         "Fergus, please behave and let Claire go first," he whispered.          The boy looked up at Jamie and sighed.          "I will," he then whispered back, rolling his eyes.          "You must be Mrs Beauchamp! I'm so pleased to finally meet you!" said Teresa, greeting Claire with a light hug.          "Thank you so much for inviting me," Claire replied, "Frau von Klarenberg!"          "Oh, please, call me Teresa!"          "Gladly, I'm Claire, Teresa!"          After the women had greeted each other, Teresa turned to Jamie and Fergus. When she had also welcomed "the two men", she announced:          "You all must be hungry. A table is already set for us in the dining room. Almut, our housekeeper, and her helpers have prepared a wonderful menu for us. Afterwards, it's time for the boys to play while the adults meet in the living room. In the afternoon, we will have coffee and tea, and after dinner, there comes the moment everyone is waiting for - the Bescherung, the exchange of presents!"

         Claire and Jamie watched in amusement as Maurice and Fergus' eyes lit up at the word "Bescherung". Teresa and Mathieu had not missed this either. Matthieu now took the lead:          "Please, dear ones, this way to the dining room."

Picture by  Annie Spratt auf Unsplash            A few minutes later they were all seated around a large dining table beautifully decorated for Christmas. Matthieu positioned himself behind a chair at the head of the table, Teresa sat to his right and Maurice was placed to his left. Next to Teresa was Fergus' seat. Across from Matthieu sat Jamie and Claire sat to his right, next to Maurice. Inwardly, Claire had to grin. The von Klarenbergs were parents with experience. The boys had been placed so that they could see each other but not get into mischief. Both were "hemmed in" by the adults.          When everyone was seated, von Klarenberg said a prayer of thanksgiving and then the housekeeper and two younger women served the food. The meal opened with cream of potato soup with eel tartare. The soup was followed by a wonderfully marinated roast of venison loin with a ducca crust. This was served with a gratin of potatoes, carrots and sweet chestnuts, accompanied by pomegranate sauce. Although everyone said they were full, no one could resist the dessert served by the housekeeper and her helpers: tiramisu charlottes with sour cherries!          Two hours after arriving at the von Klarenbergs' villa, the boys adjourned to Maurice's room to play and the adults to the living room. Claire was amazed when she saw the room. Grouped around a large fireplace of white marble were sofas and armchairs whose age Claire dated to the early 18th century. However, it was obvious that the upholstery and white covers of the furniture were of a much younger age. To the right and left of the fireplace, massive white shelves grew up to the ceiling. One of the shelves was partially covered by a wonderfully decorated Christmas tree. On the shelves were large and small books, which Claire also dated to the 18th century. There were also three marble busts on the shelves, but Claire could not match the faces of the busts to any known personalities of that period. In the middle, in front of the fireplace and the sofas and armchairs facing each other, was a large coffee table decorated with an Advent wreath in red, gold and green. Four elegant umbrella lamps, spreading soft light, divided the sofas from each other and the armchairs. On the high walls, which Claire estimated to be about 3.30 to 3.50 metres high, hung unobtrusive paintings depicting various landscapes in Italy and France.          Teresa pointed to the sofa that stood next to the Christmas tree and asked all to take a seat. Then she lit the candles of the Advent wreath and sat down next to Claire. The men had taken a seat on the opposite sofa. Now the housekeeper appeared and brought espresso, mineral water and light pastries on a serving trolley carved from dark wood, whose table part was laid out with white-blue porcelain tiles. Teresa served Jamie and Claire, then Matthieu and herself, a cup of espresso and a glass of mineral water before sitting down next to Claire again. Then she started a conversation about the Christmas season, the preparations for the feast and the past festive season in general. Without them noticing, Claire and Teresa were engaged in an intense conversation after only a few moments. When Jamie and Matthieu had finished their espresso and mineral water, they agreed with a glance familiar to good friends. Then Matthieu said:

Picture by Alsu Vershinina auf Unsplash

         "Dear ones, it's nice to see how well you get along. May your men be excused for a while? I would like to choose the wine for dinner together with Jamie ..."          "You are excused," said Teresa, "but only on condition that you are both back in time for coffee and tea and that you haven't tasted too much of the chosen wine by then."          She nodded at her husband with a wink. Then she continued her conversation with Claire, but was interrupted once more by Jamie:          "Claire? Can I really leave you alone with Teresa?"          "James Fraser," Claire replied, emphasising his name the way she always did with Fergus when he had 'done something wrong', "If I'm able to teach your son manners, then I'm certainly able to behave myself."          Jamie blushed. Matthieu and Teresa chuckled.          "I didn't mean it like that, Claire. Teresa can be quite scary at times and when ..."          "Jamie," again Claire emphasised his name, "I think you'd better go now."          She turned to Teresa and resumed the thread of conversation without paying further attention to Fraser.          The men left the room and shortly afterwards their footsteps could be heard on the stairs that led first to the ground floor and from there to the cellars. Once there, Jamie looked over the many shelves on the walls and once again admired Matthieu's extensive knowledge of the various wines of the world. But that was probably only natural if you were the descendant of a French noble family that had originally borne the name de Clairmont.          "I hope you didn't get on Claire's nerves too much with your remarks," Matthieu said, gesturing to two high leather armchairs that stood on a small wooden podium in one corner of the cellar.          "No, no, Claire knows and understands my humour. Don't worry."          Jamie sat down. On a round table that stood between the armchairs, baskets of different kinds of fresh white bread invited them to taste the wine. Here Jamie and Matthieu had spent many hours together, drinking wine, eating bread and cheese, playing chess and talking. It was the ideal retreat.

Picture by  Reagan M. auf Unsplash          "I am really pleased that you have such a good relationship," von Klarenberg said.          Shortly afterwards he returned with several wine bottles of different sizes and placed them on the table. Then he took matching glasses from a shelf and handed one of them to Jamie.          "I have here a speciality from South Africa," Matthieu began, showing Jamie the label of a rather small bottle.          "Peter Bayly Cape White, Chenin Blanc 2022," he read aloud.          Matthieu uncorked the bottle, then poured the amber liquid into the glasses on the table.          The men reached for the glasses and carefully moved them back and forth so that the wine could unfold. Then they passed the glasses under their noses.          "Ah, what a wonderful delicate bouquet - toasted almonds and hints of orange blossom and lemon zest!" said Fraser, closing his eyes with relish.          Matthieu smiled, and then the men took their first sip.          "Peach pits, dried apricots, Seville orange marmalade, toasted almonds and spices. Brilliant finish," Jamie said as he opened his eyes again.          "I knew you'd like it."          Matthieu smiled. Jamie reached for the bread basket but couldn't decide.          "Flute original, flute pepperoni and flute with black olives," Matthieu said.          "Better flute original," Fraser replied, digging in.          After Matthieu had filled their glasses once more and Fraser had torn off another piece of the flute and eaten it, silence fell.          Matthieu looked at Jamie. The latter rasped, then looked at the floor. After another moment, during which the men were silent, he said:          "Thank you for your hospitality, Matthieu. I am very grateful to have you and Teresa in my life."

         A grateful smile slid across von Klarenberg's face. He breathed in the bouquet of wine once more, then looked at Jamie and said:          "Jamie, Teresa and I, we are also very grateful to have you, Claire and Fergus in our lives. I couldn't ask for a better friend or a better friendship than the one between our families. I really hope Teresa finds a good friend in Claire too and vice versa. Teresa has never had a big circle of friends outside the family here and she very much wants a good friend."          Fraser nodded, took a deep breath and said:

         "Matthieu, I have something to tell you ... I have a confession to make."          Von Klarenberg moved the table a little so that he could pull his soul close to Jamie's. Once that was done, he bent his upper body forward and placed his right hand on Jamie's left forearm.          "What's the matter, Jamie? I've had a feeling for some time that you weren't feeling well."          The information that his condition was already known to his friend gave Fraser an inward jolt. Quietly, almost in a whisper, he said:          "I'm so sorry, Matthieu, I really am. I'm so sorry, I ... I lied to you."          Von Klarenberg looked surprised but said nothing and so Fraser continued:          "There is no relationship. There is no relationship between me and Claire."          "What?!" asked Matthieu now in amazement, "But the papers? The engagement?"          "All fake, just fake."          "But why?"          "For Fergus."          Now, at last, Jamie was able to look at his friend again.          "You know I want to adopt him. But I can't do that unless I have a steady partner or wife ... "          "And Claire, does Claire know ....?"          "Yes, we're doing all of this for Fergus. Together. I've hired her as his caregiver and then offered her another contract if she acts as my fiancée - until I ... until I adopt Fergus."          Von Klarenberg was silent again and Jamie could hardly bear the silence.          "I'm immensely sorry that I didn't tell you the truth from the beginning. It's not that I don't trust you, just ..."

         Before he could continue speaking, Matthieu put his hand on his arm again.          "Don't worry about it. I can't condone such behaviour and I think you know that too. But I forgive you. Nothing will change in our friendship," he then said softly.          Tears rose in Jamie's eyes and quickly emptied down his cheeks. He wiped them away with his right hand.          "Thank you."          Again they hushed for a moment. Then von Klarenberg asked:          "Is that all, or is there more weighing on you?"          Matthieu wanted to make the most of the time they had left before they had to go back to their families.          "Yes, there is something else that weighs on me, weighs on me a lot."          Fraser looked at him in exasperation.          "Talk about it, get it all out, Jamie, I'm listening."          "I love her."          The words hit von Klarenberg like a pistol bullet but in slow motion.          "What? I thought you said it was all fake?"          Fraser swallowed. Then he reached for his glass and took a sip.

Picture by Kevin Kelly auf Unsplash          "Yes! Yes, that's how it started. As a fake. Claire needed money, I needed a 'fiancée'. But then, then I just fell in love with her!"          Jamie's expression reflected his desperation and as he continued to speak, he began to gesture with his hands and arms in a way he very rarely did.          "Every single day I see her, with Fergus, in our house, I fall more in love with Claire. She is the best mother I could wish for Fergus, loving but also clear if he needs correction. You should see how much effort she has put into giving Fergus the best Christmas of his life. She's constantly thinking about how she can help Fergus develop even better, what's good for him, how to support him in evolving his gifts and talents  and ..."          Fraser paused, then took another sip from his wine glass.            "You haven't talked to her about your feelings, have you?"          "No, I ... I'm a coward. Matthieu, I'm dammed scared."          "Afraid she won't return your feelings?"          "Yes ... but that's, that wouldn't be the worst. Rather, I have that she will leave Fergus and me if I tell her. Fergus will never forgive me for that! And then, then it's all over. Then I can forget about adopting. I'll never find another person like that! A person like Claire, a person I can trust like that!"          Again tears welled up in Jamie's eyes and flowed down his cheeks.          Matthieu rose and after a few steps stood beside his friend and put his right arm around his shoulders.          "Jamie, I ... I understand your pain. I know how much Fergus loves you and how much you love Fergus. And I don't know what I would do if ... anyone took Maurice or Friederike away from me. The very thought is ... unbearable."          He exhaled and inhaled audibly, then continued:          "And I don't know what I would have advised you to do either if you had come to me before you started this whole thing. I don't judge you, not even for not telling me the truth. We have to find a way now somehow."          "But how?" asked Fraser in exasperation.          Jamie heard Matthieu exhale and inhale deeply once more and it seemed to him that his friend was taking some kind of internal run-up. And so it was.          "I know you've been struggling with this since your mother died, but ... would you allow me to pray for you?"          "If you don't expect me to have faith myself," Fraser replied.          "You don't need to. Sometimes it is enough for friends to carry a sick person to a roof, break the roof open and then lower him down to where the Lord is," replied von Klarenberg, alluding to the account in the 5th chapter of Luke's Gospel.          Jamie sighed, then closed his eyes.          Matthieu had also closed his eyes. Then Jamie heard the friend praying softly. Von Klarenberg asked for wisdom and guidance, courage and trust. For open ears and an open heart with Claire. Then he pronounced a blessing over Jamie, Claire and Fergus, ending with an 'Amen'. To Matthieu's surprise, a clear 'Amen' sounded from Jamie's mouth as well.          He waited a moment longer, and then von Klarenberg said:          "Come, Jamie, let's take the wine and go to our loved ones. There will be coffee, tea and cake in fifteen minutes."

Title

Bacon ipsum dolor amet spare ribs kevin ut ipsum laborum. Boudin rump corned beef consequat officia kielbasa dolor turducken dolore picanha magna aliqua non. Bacon ullamco sed, sirloin flank velit cillum in turkey labore qui ground round prosciutto minim laboris. Eu ham hock pork belly qui anim bresaola, nisi tri-tip pariatur culpa rump. Filet mignon fugiat doner nulla tail flank burgdoggen consectetur pastrami beef ribs in ut ipsum. Chicken andouille aute, biltong ad commodo porchetta doner. Tempor swine biltong nostrud, prosciutto laborum duis cupim pork chop pariatur shoulder ut landjaeger.

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Nulla cow pork chop in drumstick strip steak prosciutto chicken. Ullamco tempor enim elit pariatur. Strip steak quis beef ribs, bresaola velit esse pork chop pancetta tenderloin beef aliqua picanha. In excepteur reprehenderit burgdoggen deserunt spare ribs alcatra pork belly lorem ham hock short ribs turducken sed shoulder. Laborum aute consectetur do, sirloin tempor dolore eiusmod velit dolore short ribs rump shoulder. Id sint sausage, qui cillum lorem sirloin aliquip veniam in cupim capicola.

I finished the year with 421 meals from 234 restaurants in 2023 – up from 394 last year. These were my favorites – photos not in order. You can find my notes from each meal in the archives. And you can follow my food-ranking blog all year long at icleanedthisplate.tumblr.com. Also, the Arkansas Times published my top meals in Arkansas list, which you can read here.

Fried Spanish Mackerel, Roasted Carrots, Carrot Sticky Toffee Pudding. Peche. New Orleans, Louisiana. 1.19.2023.

Premium Tasting Menu (Garlic Souffle[?], Beet Salad, Tagliolini, Venison Loin, Fried Apple Pie). The Crossing. Clayton, Missouri. 11.15.2023.

Baleados Con Todo w/Carnitas. El Sur Street Food Co. Little Rock, Arkansas. 2.19.2023.

Cantonese-Style Char Siu Ramen. Gold Bowl. Little Rock, Arkansas. 11.13.2023.

Sauerkraut Balls, Sauerbraten, Cherry Strudel. Edelweiss. Colorado Springs, Colorado. 5.18.2023.

Roasted Beets Salad. Root Down (Airport). Denver, Colorado. 4.14.2023.

Farmer’s Hash, Sweet Potato Pancake. Farmer’s Table Café. Fayetteville, Arkansas. 9.22.2023.

Summer Tomato Pie, Sweet Corn Ribs & Shishito Peppers, Gulf Tilefish a la Plancha & Blue Crab, Banana Pudding (Shared all). Helen. Birmingham, Alabama. 7.28.2023.

Grilled Octopus, Marinated Beet Salad, Manchester Farms Quail, Carolina Peach Cheesecake. Soby’s. Greenville, South Carolina. 7.27.2023.

Vichyssoise Soup, Choppy Chop Salad w/Salmon. Gary Rack’s Farmhouse Kitchen. Delray Beach, Florida. 5.12.2023.

See previous top 10 meals here: 2022, 2021, 2020, 2019, 2018, 2017.

Meat

New Post has been published on https://petn.ws/Iv0Jo

Meat

Types of Meat Beef: Cattle, including cows, bulls, steers, and heifers Pork: Pigs Chicken: Chickens, including broilers, fryers, and roasters Turkey: Turkeys Lamb: Sheep Goat: Goats Veal: Calves Venison: Deer Game: Wild animals such as elk, bear, and rabbit Seafood: Fish, shellfish, and other aquatic animals Cuts of Meat Beef: Primal Cuts: Chuck, rib, loin, […]

See full article at https://petn.ws/Iv0Jo #DogNews

Goal for today; transplant a dormant cherry bush*, get the scrap-fabric vest fitted to my son so I can start sewing the good fabric, and process the loin portion of the venison.

'* If you move them while they're sleeping, they often barely seem to notice the transplant. With good luck, it will wake up in the spring, look around sleepily, and start growing like crazy.

Grandaddy’s Sunday Dinner Bacon Pepper Burgers

Note: The following is an excerpt adapted from Love Language of the South: A Celebration of the Food, the Hospitality, and the Stories of My Southern Home by Stacy Lyn Harris.  I don’t remember when it started. I don’t remember when it ended. I just remember that for years during most of my childhood, we’d eat Sunday dinner at Grandaddy’s house. Everyone was there: my immediate family, my uncle, and the cousins. I’d get an adrenaline rush as soon as we turned the corner in my stepdad’s red Toyota 4Runner. As soon as the car pulled up on the curb (we parked on the curb, so the driveway was clear for the others), I’d race over to one of my favorite spots on earth—the landing strip of lush green grass between my grandad’s house and the neighbors. To me it was the most empowering green gymnastics mat.  As my parents walked in the door, I began my tumbling pass with the imagined onlookers as my audience. Over and over again I’d tumble with the utmost precision: roundoff, back handspring, back handspring, back layout, back handspring. I felt invincible! “Stacy, it’s time to eat,” my mom would call out the door, bringing me back to reality. I’d run inside through the kitchen, head straight for the blue swivel chair at the end of the den, jump in the chair, and spin until I couldn’t see straight. About the time the world stopped spinning, I’d see my grandfather pulling the most amazing burgers off the grill.  The second he’d enter the door, I’d make a beeline to him and throw my arms around him, almost knocking his town-famous peppered burgers to the floor. Grandaddy wasn’t super affectionate and was kind of quiet, like my dad. He was half-blooded Creek Indian and half Greek. His olive skin had been darkened and wrinkled by the sun, and he never tired of telling me, “Stay out of the sun, Stacy. You don’t want to end up looking like this.” Maybe it was because I loved him so much, I thought he was good-looking. I don’t remember him telling me that he loved me, but I do remember him telling me that I look exactly like his mother. I felt that meant something special to him, and that in turn made me feel special.  We’d all overfill our plates with simple but delicious food: hamburgers, French fries, fried pickles, and fried green tomatoes. The adults and kids would squeeze around the kitchen table to discuss my grandad’s favorite topic: politics; Yes, politics was the topic of our discussions almost every week, which made for exciting conversation—mainly because no one agreed! The only thing that could get Grandaddy off the topic of politics was dessert.  Historically significant Southern desserts were always served at his house: banana pudding, coconut cream pie, ambrosia, lane cake, coconut cake, key lime pie, pineapple upside-down cake, caramel cake—and let me tell you, the caramel cake was the real deal! The desserts were never ending, nor did I want them to be.  After dinner I would often play hide-and-go-seek with my cousins. My favorite hiding spot was way up in the top of an oak tree. I could sit up there and dream for days, until I’d hear “Stacy, get out of that tree, there’s heat lightning.” Just about every Sunday there was heat lightning, and then a summer shower would move in, drawing me back indoors. Summer Sunday showers were our cue that the weekend was over and it was time to go, but I knew I’d be back next Sunday. Those weekends have never really been over for me. When I smell a burger cooking, or I run my fingers along a rough wool fabric, I’m back on that swivel chair at Grandaddy’s house waiting for him to finish my burger and feeling lucky to be by his side. Ultimate Bacon Pepper Burgers With Cheddar and Remoulade Serves 9 Ingredients For the Burgers * 11⁄2 pounds ground chuck steak * 11⁄2 pounds ground venison loin * 1⁄2 cup freshly ground black pepper, plus more for seasoning * 2 tablespoons kosher salt * 4 tablespoons (1⁄2 stick) unsalted butter, melted * 9 brioche hamburger buns, split * 9 slices sharp cheddar cheese  For the Remoulade… http://dlvr.it/T44Pbc

Grilled venison loin with shrimp, radishes, and mushrooms