Creations from our LockDown

Joined
Jul 26, 2008
Messages
1,097
Location
hanford, ca
 
 
Wow Dude, sounds great ^^^^^^^
and how did you find a winery in Kingsburg?
That town is only about 25 minutes or so from my house.
The area is known for fruit trees of all kinds, some veggies, and for grapes it's raisins, and table grapes.
 

spressomon

glutton
Moderator
Joined
Jan 9, 2005
Messages
13,293
Location
Northern Nevada
 
 
 
^ I'm relating. We used to have a butcher & deli shop in Reno that, among many wonderful all things foodie purveyor, had fresh Ostrich meat (various cuts & ground) that was incredible; but they closed shop a dozen years ago or so. Where'd you source it?
 

TRAIL TAILOR

Enabler
Supporting Vendor
Joined
Jun 21, 2011
Messages
18,170
Location
Redding CA
 
^ I'm relating. We used to have a butcher & deli shop in Reno that, among many wonderful all things foodie purveyor, had fresh Ostrich meat (various cuts & ground) that was incredible; but they closed shop a dozen years ago or so. Where'd you source it?

My mother used to own an optical shop and the doctor there raised ostrich and had a large side operation. She gets it for us from time to time. But when we have to buy direct we get it from either Fossil Farms or Blackwing.

J
 

spressomon

glutton
Moderator
Joined
Jan 9, 2005
Messages
13,293
Location
Northern Nevada
 
 
 
Since I didn't draw any tags last year we relied on another good buddy's good fortune and thankfully have a bunch of wild Desert Bighorn meat in the freezer including a bunch of 100% ground burger. I don't like mixing beef/pork into my wild game meat but thoroughly enjoy the incredible deliciousness of all: Venison, elk, pronghorn, moose and bighorn cuts and burgers. If I could just have wild game I'd never buy another cut/ground domesticated meat/poultry again.

Last night it was time to try out the WindTamer as a monster cold front was moving in that brought 50mph+ winds with it. Happy to report grilling the Desert Bighorn burgers outside atop a Camp Chef Ranger stove and Baking Steel griddle with the WindTamer keeping the flame 100% intact was a 'no cussing' endeavor :D.

Can't post videos here (come on Woody!) so you don't get to see me using the can of tomatoes for smashing the round balls of burger into the 500º BakingSteel for smash style burgers but just know they turned out super...as always.

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Joined
Aug 25, 2015
Messages
63
Location
Rural Southern California
Susie and I have been very busy with her recovery and house construction from a slab leak :mad: .
Simplistic meals are on the menu for the time being.
Breakfast: Scrambled eggs, red bell pepper, onion, potato hash with homemade mini waffles topped off with maple syrup.
Dinner: Chicken, Shelled pasta, San Marzano tomatoes, teaspoon of red pepper flakes for some fire, red and white onion, red bell pepper, fresh basil,oregano, parsley topped off with mozzarella .

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Joined
Jul 26, 2008
Messages
1,097
Location
hanford, ca
 
 
Well last night was sliders, potato skins, and stuffed mushrooms.
Oldest son made his own Ranch dressing.
All n all, it was pretty good.
 
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