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Thread of What You've Eaten, Cooked and/or Drunk Lately

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Alright I hate taking to many pics of my food but this is one of my favorites. So, we have (45 mins till done) braised venison tenderloin with garlic and root vegetables .(carrots onions parsnips). Braising liquid is veal stock, Bourbon and gewurztraminer. Will finish with sose peas and herbs. Maybe I'll remember to take another pic
 
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ExpatAkronite said:
Hey, if you like Sierra Nevada beer (or, now is a good time to try) they have been working a lot with relief efforts for the Camp Fire in No Cal (they're in Chico which is the closest "town" to Paradise). They've established a fund, are brewing a special beer with proceeds going to the displaced and feeding people at the brewery. Good cause, good beer.

https://www.sierranevada.com/camp-fire-relief-fund
https://www.craftbeer.com/editors-p...sierra-nevada-were-in-on-wildfire-relief-beer
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Well if I see it I'll buy it. If not I'll pick up a case of celebration and send them a pic and let them know I couldn't get the resilience and can they do me a proper on that.
 
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AKAK said:
View attachment 19566

Alright I hate taking to many pics of my food but this is one of my favorites. So, we have (45 mins till done) braised venison tenderloin with garlic and root vegetables .(carrots onions parsnips). Braising liquid is veal stock, Bourbon and gewurztraminer. Will finish with sose peas and herbs. Maybe I'll remember to take another pic
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Braising tenderloin doesn’t dry it out?
Honest question...
 
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shetuck said:
Fair enough... cuz I always thought braising something (in stock or liquid) was meant to break down the fat.

In any case, given what all you’ve got in the pot, you can’t really go wrong I guess.
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It's gonna be amazing. It smells like straight up aromatic iron. No fat at all... It will be a little tough maybe (just depends) but it was stone cold rare after I seared it off. The garlic will suck up the gameyness.
 
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AKAK said:
It's gonna be amazing. It smells like straight up aromatic iron. No fat at all... It will be a little tough maybe (just depends) but it was stone cold rare after I seared it off. The garlic will suck up the gameyness.
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$0.02: Sprinkle a little cumin and paprika into the pot just before you take it off the heat... you’ll really get that garlic singing.
 
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Thanks, by the way, to everyone who contributes to this thread, I have a lot of fun with everyones creativity and mostly watching all of you have fun with this stuff. Especially all the wonderful toys
 
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shetuck said:
$0.02: Sprinkle a little cumin and paprika into the pot just before you take it off the heat... you’ll really get that garlic singing.
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Oh I sauteed it in the butter and browning bits. I will certainly take your advice under consideration in the future. Thank you, sincerely.
 
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AKAK said:
Well if I see it I'll buy it. If not I'll pick up a case of celebration and send them a pic and let them know I couldn't get the resilience and can they do me a proper on that.
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Well, seems like it should be about everywhere soon. Literally hundreds of breweries across the country have signed on to brew a batch of Resilience IPA (proceeds going to Camp Fire victims). The list is pretty amazing. Hats off to the craft brewing industry. Really stepping up in a big way.
https://www.sierranevada.com/resilience-butte-county-proud-ipa
SJM-L-RESILIENCEIPA-1202-01.jpg
 
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Quickly through the list (and I mean quickly because it is freaking long)...

Central Ohio:

Columbus Brewing
Wolf's Ridge
Land Grant
North High

Cleveland:
GLBC

Athens:
Jackie O's

Cincy:
Mad Tree
Rhinegeist

Also BrewDog and Gordon Biersch on the list that stood out as places a lot of folks could find.

(Honestly I stopped at Rhinegeist, Wolf's Ridge is on because I saw it on the news last night, and I'm sure I scrolled past many)

Most of these you will need to go to the location for a draft.
 
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