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Author Topic: Bison steak seared at 700+ degrees  (Read 6736 times)

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Questhate

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Re: Bison steak seared at 700+ degrees
« Reply #30 on: April 05, 2012, 08:26:23 PM »



My avocado ice cream.
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RexAeterna

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Re: Bison steak seared at 700+ degrees
« Reply #31 on: April 06, 2012, 07:07:04 AM »

that looks like some good ice cream there. i mean look at the texture and detail. amazing.

on the other hand earlier i was so hungry for some reason i decided to make one of the most awesome( and fattening) burgers ever. it was toasted wheat bagel soaked in butter,some cream cheese on it as well, two 1/4'' patties cooked in garlic, egg over-easy(mmmm yoke),american cheese,lettuce,ketch-up, and mustard as one sandwich. it was awesome. it's so gonna be poop the next day.
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Anaxilus.

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Re: Bison steak seared at 700+ degrees
« Reply #32 on: April 06, 2012, 08:00:15 AM »

More likely the next hour if you didn't grind the meat yourself.  =P
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RexAeterna

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Re: Bison steak seared at 700+ degrees
« Reply #33 on: April 06, 2012, 07:49:55 PM »

it already met it's destiny few hours ago,later on after my work-out i am gonna order tons of shrimp fried race,chicken and broccoli(mmmmm broccoli). i can't help it. i like to eat. i always get hungry like every couple hours.
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Anaxilus.

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Re: Bison steak seared at 700+ degrees
« Reply #34 on: April 08, 2012, 07:39:10 AM »

Mushroom Agnolotti:

Separated some small brown eggs yolks and whites.  Used the whites to thicken the Basil Pesto and smooth out the basil herbiness.  Drizzled just the right amount of avocado and garlic oil over the Agnolotti and topped with two perfect yolk globes and some parsley.  Cracked the yolks at the table and tossed the pasta to distribute the rich, unctuous gooeyness.  Worked out really well, the pesto was unnecessary so I kept it off to the side. 
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Marvey

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Re: Bison steak seared at 700+ degrees
« Reply #35 on: April 08, 2012, 05:02:44 PM »

that looks supreme. did you make your own pasta.
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Anaxilus.

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Re: Bison steak seared at 700+ degrees
« Reply #36 on: April 08, 2012, 06:02:35 PM »

Unfortunately I'm not that Italian.  Someday when I have more free time I'll try rolling my own sheets.  Then I can try Uova da Raviolo.  http://www.foodnetwork.com/recipes/mario-batali/uova-da-raviolo-ravioli-with-an-egg-inside-recipe/index.html
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Re: Bison steak seared at 700+ degrees
« Reply #37 on: April 08, 2012, 06:59:29 PM »

So the sauce was just raw egg yolk?  cray cray
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Anaxilus.

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Re: Bison steak seared at 700+ degrees
« Reply #38 on: April 08, 2012, 10:08:39 PM »

So the sauce was just raw egg yolk?  cray cray


No, Avocado and Garlic oil rather than olive.  Then smothered in yolk.  Finished w/ parsley.
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Hawaiiancerveza

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Re: Bison steak seared at 700+ degrees
« Reply #39 on: October 18, 2013, 10:44:57 PM »

oh lovely food.  yum
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