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Cooks' Corner
Spicy venison sirloin tocino is what's for breakfast.
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<blockquote data-quote="FEENIX" data-source="post: 1552793" data-attributes="member: 14204"><p>I am a foodie and a sucker for all kind of spices. Cooking like hunting is a stress</p><p>relief for me as you can see on some of my older posts in this forum. However, I am not very good in following recipes, I just wing it as I go along.</p><p></p><p>Mom's basic recipe is similar to yours.</p><p>- Brown sugar, fresh minced garlic, soy sauce (believe it or not the soy sauce brand you use makes a huge difference, i.e., Silverman or Marca Pina vs Kikkoman), black pepper, cayenne pepper, no salt (soy sauce is salty as is), olive oil, and achuette (annatto) spice/water.</p><p>- Marinate as long as you can stand waiting. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /></p><p>- Fry to preferred doneness.</p><p>- Because Mom use pork butt (I like pork belly too), it is served with a garlic, vinegar, black pepper dipping sauce to neutralize the fatty taste (if desired), and served with garlic friend rice, eggs, and tomatoes.</p><p></p><p>I have also smoked meat (and fish) with this. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite6" alt=":cool:" title="Cool :cool:" loading="lazy" data-shortname=":cool:" /></p><p></p><p>Cheers!</p></blockquote><p></p>
[QUOTE="FEENIX, post: 1552793, member: 14204"] I am a foodie and a sucker for all kind of spices. Cooking like hunting is a stress relief for me as you can see on some of my older posts in this forum. However, I am not very good in following recipes, I just wing it as I go along. Mom's basic recipe is similar to yours. - Brown sugar, fresh minced garlic, soy sauce (believe it or not the soy sauce brand you use makes a huge difference, i.e., Silverman or Marca Pina vs Kikkoman), black pepper, cayenne pepper, no salt (soy sauce is salty as is), olive oil, and achuette (annatto) spice/water. - Marinate as long as you can stand waiting. :D - Fry to preferred doneness. - Because Mom use pork butt (I like pork belly too), it is served with a garlic, vinegar, black pepper dipping sauce to neutralize the fatty taste (if desired), and served with garlic friend rice, eggs, and tomatoes. I have also smoked meat (and fish) with this. :cool: Cheers! [/QUOTE]
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Spicy venison sirloin tocino is what's for breakfast.
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