My son-in-law went to school at UP…and works in media and visits your area frequently during football and basketball season…
Aaah, but I’m at PSU, not UP 
Oh God I may have jumped the shark with all that niceness… sorry
You make awesome food…period
Mistake on my part…That is what I intended …he works for CBS College Sports. He went to .Penn State…not UP in Philly…(he will flog me if he finds out my mistake…)…along with his brother…
Ok…that is not unnnnn an reasonable…price…for 1/2 lb of meat …raw or otherwise…
no! no shark jumping! you are too kind, and I appreciate your words, chowdom.
I ate Joey. Had enough time to make a couple of photos and this is one of them. These days I eat lots of game meats every other day. Tis the season.
Not shown are boiled potatoes and warm Sauerkraut. I like my Sauerkraut like this: fried some/lots of Speck then add the Sauerkraut and some liquid. Put a lid on it and let it warm up. Every time I eat Sauerkraut with Speck I feel happy! (There is actually a psychology behind eating certain food and feeling at home)
Currently kangaroo meat from Australia is till wild.
PS: Mariacarmen is totally cool! As are a few other WFD regs from the “old days” who are MIA.
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It’s perfectly reasonable in my book. And their tartare is better than its counterpart at The Upscale Place.
Never had Kangaroo. What would you compare it to?
WFD Thursday was shrimp fettuccine Alfredo, salad and wine, tonight chicken enchiladas, salad and beer. In the fall a “young” woman’s fancy lightly turns to thoughts of carbs. 
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Sorta crazy week. Chilling and watching the world series with a nice bottle of french red and an adapted 60 min gourmet Franey pasta dish from the times archive. 
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Dinner got axed when the man said we had to make a run to Coronado to pick up a bike. 3 hrs down, 2 home. He has a tremendous sweet tooth so I figured a trip to Extraordinary Desserts would be a nice treat for him. Lemon ricotta torte for him and passionfruit for me. I rarely eat anything sweet so I’ll probably be bouncing off the walls the while way home!
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Less gamey than venison, nicer than beef. Reminds me a bit of young roe deer.
Texture is tender, colour is deep red. It’s extremely important not to overcook it (not even medium rare) due to its tenderness.
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To start…smoked salmon, lemon juice, capers, sourdough bread
To continue…roast belly pork & roast shallots. Accompanied by fried pears. Frying pan is deglazed with perry and a splash or two of cream added to make the sauce. We’ve a queen squash in the cupboard that will probably also put in an appearance somehow.
To continue…pecorino. Usually something I’d use as a cooking, not eating cheese, if you see what I mean. But the sister in law mentioned that Lidl had some that was good for nibbling. And so it is.
To finish…gooseberry fool
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Just some light snacks in the early eve for a few friends who are coming over to celebrate the night of ghouls and goblins with us. And a special mushroom dish.
Fun times ahead. I’ll head over to Party City in a bit for glow sticks and sparklers
No brill today so I got flounder for a change. Flounder is not as refined as my favourite brill or other flat fish. I used lots of lemon juice and this thing with Sichuan chili and preserved mustard greens on top of the fish. Alongside was a big salad of tomatoes and other greens.
Big fish for a small price. Scored and roasted in the oven.
This thing is so nice
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Love those Sichuan condiments. So much variety, so much flavor.
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WFD: North Carolina Chicken, Rice, and Cabbage Soup from The Heritage of Southern Cooking by Camille Glenn. Usiing cooked chicken from a few days ago. Ingredients: chicken stock; 2 onions; 1/2 c rice; 1/2 green cabbage; 1/2 lb. cooked chicken meat; chopped parsley; ground white pepper; ground cayenne pepper. Served with cornbread. The book was gifted to me by a dear CH friend whom I respect and admire.
Tossed Salad: Butterlettuce, chopped tomato, sliced radishes. Tangy Mustard Vinaigrette.
WWFD: Eggplant sub. Sweet potato fries. Beefeater martini on the rocks.
Mmmm. Mmmm. Good.
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Hey Gio - you just solved my WFD tomorrow. Galloping over to save some chicken from the broth I’m making. Everything else on hand. Thanks!
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I wish it were on the other side of the world. Maybe someday.
