11-07-2011, 10:11
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#1
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Area Commander
Join Date: Oct 2007
Posts: 3,465
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Food Pic's Con't
1. Venison Stew Plated
2.Next to the Chef is a tenderloin of Venison wrapped in Caul Fat. If you are cooking game, I recommend you wrap it whenever possible exactly as you see it there. Make sure you season it first.
3. Students......
4. Wood pigeon, Orange Walnut Bread, Roasted Root Vegatables
Last edited by Penn; 11-07-2011 at 10:24.
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Penn is offline
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11-07-2011, 11:22
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#2
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Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
Posts: 8,825
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Now I'm hungry, beautiful plating
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Roguish Lawyer is offline
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11-07-2011, 12:01
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#3
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Caul fat is fun to work with...... 
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"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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11-07-2011, 13:54
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#4
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Been using caul fat for years when I make sausage. I never knew it was caul fat, just as casings...
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mark46th is offline
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11-07-2011, 14:25
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#5
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Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
Posts: 8,825
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I suggest we wrap caul fat around our JDAMs . . . 
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Roguish Lawyer is offline
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11-07-2011, 14:30
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#6
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by mark46th
Been using caul fat for years when I make sausage. I never knew it was caul fat, just as casings...
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Casings and caul fat are two different things. Caul fat looks and feels like a huge spiderweb and must be handeled with care. Casings are much tougher.....
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"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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11-07-2011, 15:06
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#7
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Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
Posts: 8,825
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On Iron Chef they call it "fat netting."
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Roguish Lawyer is offline
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11-07-2011, 16:01
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#8
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Thanks, TS...
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mark46th is offline
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