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What's for dinner tonight?


philoshop

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Don’t forget dessert!!!
Pumpkin pie, apple pie, sweet potato cheesecake (winner every year!), Cherry triffle (it’s an Irish thing so I have been told), brownies, fruit salad (for show only!), pumpkin bread, ice cream sandwiches (not pictured)


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So last night my friends and I had a wagyu feast.  Unreal!   We Started with a 45 day aged ribeye.  Then we moved to a 50/50 wagyu-holstein from Australia.  We did half of this cut nigiri style with a glaze from Japan.  Then we ended with A5 wagyu from Japan.  These were the best cuts of meat I have ever eaten with the 50/50 wagyu-holstein being the champ.   The pics should be in order of how I listed.  

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So last night my friends and I had a wagyu feast.  Unreal!   We Started with a 45 day aged ribeye.  Then we moved to a 50/50 wagyu-holstein from Australia.  We did half of this cut nigiri style with a glaze from Japan.  Then we ended with A5 wagyu from Japan.  These were the best cuts of meat I have ever eaten with the 50/50 wagyu-holstein being the champ.   The pics should be in order of how I listed.  
0196C8EE-5158-451B-B3DB-4F87033CED4A.thumb.jpeg.5e19648b396f5182e67d8936946e90d4.jpeg
B6B69127-9349-4F6D-9047-2FFE2EAB6095.thumb.jpeg.b13698707aa59a7046a2767f59d04b02.jpeg
FFAF1E84-1C1F-4D93-83F6-56E4E93F9EB9.thumb.jpeg.df284a37cf1b04dc33b2c9f5e861def6.jpeg
0B37FC77-03DF-48A8-A277-47B30F0D8652.thumb.jpeg.6e226dbfdbfd71e4a5c774410fa2a49f.jpeg
38637AFA-372D-4361-AB4F-8F88A619461C.thumb.jpeg.3383eeebaa9fb421ee0ca1dabebdce84.jpeg
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C568BC00-9361-4478-88D5-BD38B436B26B.thumb.jpeg.1b4214a409596d0d2ac1802729cb38a4.jpeg
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Amazing. Where did you buy them?


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So last night my friends and I had a wagyu feast.  Unreal!   We Started with a 45 day aged ribeye.  Then we moved to a 50/50 wagyu-holstein from Australia.  We did half of this cut nigiri style with a glaze from Japan.  Then we ended with A5 wagyu from Japan.  These were the best cuts of meat I have ever eaten with the 50/50 wagyu-holstein being the champ.   The pics should be in order of how I listed.  
0196C8EE-5158-451B-B3DB-4F87033CED4A.thumb.jpeg.5e19648b396f5182e67d8936946e90d4.jpeg
B6B69127-9349-4F6D-9047-2FFE2EAB6095.thumb.jpeg.b13698707aa59a7046a2767f59d04b02.jpeg
FFAF1E84-1C1F-4D93-83F6-56E4E93F9EB9.thumb.jpeg.df284a37cf1b04dc33b2c9f5e861def6.jpeg
0B37FC77-03DF-48A8-A277-47B30F0D8652.thumb.jpeg.6e226dbfdbfd71e4a5c774410fa2a49f.jpeg
38637AFA-372D-4361-AB4F-8F88A619461C.thumb.jpeg.3383eeebaa9fb421ee0ca1dabebdce84.jpeg
D1FCF403-0FAA-4025-861A-A00C2685C257.thumb.jpeg.66b0806c975586a352ceb0253537521d.jpeg
C568BC00-9361-4478-88D5-BD38B436B26B.thumb.jpeg.1b4214a409596d0d2ac1802729cb38a4.jpeg
15938564-97EA-4CD6-8751-5C3F8F07CC49.thumb.jpeg.5da08e4042a702885ff380af1a6fcb5b.jpeg
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042D10F5-2DB6-4A28-B15B-6BD489FF5C38.jpeg.49df8e282b042c6d3cc7b6197e2da16a.jpeg

Why did the A5 not win ? Too rich ?


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1 minute ago, Chef said:


Why did the A5 not win ? Too rich ?


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The a5 was phenomenal.  It was very rich.  It liquified in my mouth.  I’ve never had anything comparable to it.  The consensus was that the 50/50 was the best.  It hit on every note. The flavor was out of this world. 

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4 hours ago, Biz-R-OWorld said:


Looks great. I’d like to do something like this for Xmas. Care to share the details?


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My go-to venison app… this was tenderloin from my big doe, but backstrap works too.  Bake bread rounds with olive oil and garlic, then layer seared venison, fontina cheese, crumbled bacon and rosemary.  I usually put hot sauce on the bread too… but I knew my crowd so we added individually.  I sear the venison until it’s almost rare, then when you bake it enough to melt the cheese it’s a perfect rare/medium rare.  

The tartare was diced tenderloin, olive oil, old balsamic, capers, onion, garlic, rosemary, juniper berries, salt, pepper, and crushed red.  We finished it with a yolk from my buddy’s chickens.  Only 3 of us ate the tartare but it was great.

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Might as well freeze the thread after diplomats photos but I'll post anyways. 

Tenderloins from the buck I shot last Sunday. Used my sous vide then finished them in my cast iron. Had some mushrooms and onions I cooked down on the side.

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I 64bcaac8ff8b91e61b643b022f55b1a2.jpg
Chili is tomorrow’s dinner and empanadas are for my colleagues. I do like making some venison fans among my lefty/liberal/anti-gun teacher friends. Who knows, bow hunting access may result due to my good will!!
I forgot to mention…I did use the heart of a deer in the empanada grind- no noticeable difference in texture or flavor but added just short of an extra pound so…

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I 64bcaac8ff8b91e61b643b022f55b1a2.jpg
Chili is tomorrow’s dinner and empanadas are for my colleagues. I do like making some venison fans among my lefty/liberal/anti-gun teacher friends. Who knows, bow hunting access may result due to my good will!!
I forgot to mention…I did use the heart of a deer in the empanada grind- no noticeable difference in texture or flavor but added just short of an extra pound so…

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Really I’m shocked you didn’t notice a difference. I found it to be much smoother and actually more along the lines of ground beef.

Do you think it’s because of all the other ingredients in the mixture ?


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Oak and Reed middletown-ny. Checked out a new spot and damn it was good. 

We started with an octopus cous cous salad which was to die for (octopus was served hot).

I had fried chicken mashed potatoes and collard greens with maple syrup. 

Wife had Bolognese that she loved. 

Even the drinks were creative and amazing! I had a couple pineapple saki margaritas with habenero simple.

Small world pretty sure I coached the owner/chefs high school hockey team many years ago.

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