Oh I'm sure the best thing about golf is you don't have to be good at it to enjoy it heh.
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Don't know if anybody else is familiar with Magic Spoon. I'd been hearing about their, "kids' cereal for adults" for a little while and decided to finally try some. Super expensive for what you get, first off, so I figured they had better be damn good to justify the price.
No. Definitely not good enough to justify the price. Bland and bitter and weirdly salty. It also coats your teeth after you eat a bowl. $48 for four small boxes, with maybe 3 bowls of cereal each. Yes, I will finish the ones I've gotten -- they're not HORRIBLE. But, I'm certainly never buying any again.
I do not recommend.
http://www.magicspoon.com/
The box it's delivered in says "Healthy cereal that tastes better than this box."
No. No, not really. Tastes just about the same, really.
Ha. I figured that was the case, but now it's confirmed! Thank you for your service.
Started brining a bear ham on Monday. Will throw it on the smoker on Oct 2.
We should totally start a MN Chapter of BBQ Pit Boys, and let that be our first video.
Most hits ever.
Food coma imminent.
Delicious.
14 day brined bear ham on the right, pork butt marinated in extreme garlic mojo sauce on the left:
https://scontent-ort2-2.xx.fbcdn.net...ba&oe=618CB367
After 12 hours on the smoker:
https://scontent-ort2-2.xx.fbcdn.net...f4&oe=618B24CA
I was invited to bac0n's paella block party. It did not disappoint:
https://scontent-ort2-2.xx.fbcdn.net...db&oe=618B3C70
How was the bear?
Is it comparable to anything else, texture or flavour wise?
Delicious. Because of the pickling spices, it was a cross between ham and corned beef. Best Cubano sandwiches I’ve had.
Amazing. Thanks so much for sharing.
Next I think we’ll smoke a front shoulder with a basic salt pepper garlic rub, check the flavor, then decide on a sauce. And then there’s Osso Buco with the shanks. Oh, sorry, Osso Bearco.
And the rest becomes bearsagna for Christmas!
That paella though.
It's the perfect "I have a crowd to feed and I wanna be able to do most of the work ahead of time" dish. And lots of hoity toity cookery stores have the pans and cooking apparatus for rent, in sizes from 20 people all the way up to a 100. The one you're looking at is sized for 60.
Oh, and leftovers reheat perfectly. I like to nuke some in the microwave and top with a sunny side up or poached egg. It's heavenly.
Add mule deer to the menu.
Trimmed the belly / rib meat off of two deer this year.
https://scontent-ort2-2.xx.fbcdn.net...bd&oe=619A3043
I then made a 'Texas Style' venison belly roulade. The first one I made I used one of the bellies that ended up being in two pieces. The above was the last one I did where I managed to take it off all in one piece. It is a rather thin piece of meat.
Salt, pepper, stone ground dijon mustard:
https://scontent-ort2-2.xx.fbcdn.net...81&oe=61995B72
Bacon:
https://scontent-ort2-2.xx.fbcdn.net...52&oe=61997765
Onion and pickled jalapeno on one, onion and mild pickled banana peppers on the other:
https://scontent-ort2-2.xx.fbcdn.net...04&oe=619962D4
https://scontent-ort2-2.xx.fbcdn.net...24&oe=6199EFE5
Roll them up and cinch them up:
https://scontent-ort2-2.xx.fbcdn.net...50&oe=619AF93E
Sear and braised for six hours (flipped once) on softened onions and carrots and a quart of beef stock:
https://scontent-ort2-2.xx.fbcdn.net...2a&oe=6199A69E
Rest, skim the fat off the sauce, slice, and top with sauce.
Thats how its done right there
I will now harvest that cut of meat from every deer I’m able to. Usually it’s missed, or at best makes it to the grind pile.