Dang, JJ. Violet got banned before me.
Yogi understands
Braised(not the right word but closest i think exists in english) flakes of reindeer(or venison/moose if good quality reindeer is not available) with lingonberries (mash or jam, depending on the season) and mashed potatoes made with ungodly amounts of butter.
That is the best way to eat meat so yes, meat and berries is extremely good
In English:
Braising: A method of cooking meat moist but not immersed in a fluid, often broth or wine, in a tightly sealed vessel over low heat for a long time, often used to soften tougher cuts of meat by rendering connective tissue into gelatin. “Roasts” are often braised. Compare with stewing, in which meat is cooked immersed in a fluid; contrast with barbecuing in which meat is cooked at low heat for a long time in a vented chamber flooded with smoke from a wood fire.
Brazing: A method of joining two pieces of metal by hard soldering using bronze as a filler material. The base objects are heated to cherry red, flux is applied to eliminate any oxides and bronze filler is applied to wet the surfaces and when cooled strongly bond them. Contrast with welding where the edges of the base materials are heated to melting and the puddles allowed to flow together such that when cooled they form one object. Brazing is often done when joining dissimilar base metals which cannot be successfully welded.
Hot honey on a ground beef patty sandwich. With some pickled squash and a big fat slice of nightshade berries? Fuck now im hungry.
I mean genuinely yes, this looks amazing.
I might have to come out of hibernation for a meal like this lol.
This is mostly unrelated but a local restaurant makes their own ketchup with honey as the sweetener and it is the best goddamn ketchup I’ve ever had
I make bread and pizza dough with honey or molasses instead of sugar and it’s fantastic. Honey is always better than sugar – except in coffee.
in every kind of cooking i would say getting sweetness from another source than fully refined white sugar results in a better end product if you choose the right sweetener
I used to think bears were cool but not after seeing this. Everyone knows the best way to eat a steak is charred and covered in vanilla yogurt.
Everyone knows the best way to eat a steak is charred
YEAH!!!
and covered in vanilla yogurt.
Huh?!
That’s typically a plain yogurt though IIRC and not a sweetened or flavored one
Oh alright!
I’d try it
Who doesn’t love a good milk steak?
I love when Dennis gets frustrated
Reminds me of one of my favorite ways to eat vanilla ice cream: with olive oil and a bit of sea salt. I get a lot of grief for this, but I learned about it ages ago in an old Cracked (.com) article and it is really good.
I’ll give it a try, but … jeez.
Lingonberry jam is a common addition to veal here in Germany. Probably would fit steak just fine.
I always smother those IKEA meatballs in lingonberry jam. Delicious.
Also, I’ve heard of Lakota dishes that involve bison steaks drizzled with a blueberry reduction or compote. I’ve always wanted to try that.
IKEA meatballs, with some jam on the side
Sweet and savory do seem to be pretty complimentary flavors, so I wouldn’t be surprised if this was delicious.
Had some beef roast with a blueberry sauce, it was quite good.
Blackberry sauce for steaks is somewhat common, and delicious.
Lingonberry jam is really popular with meat here in Sweden. Potatoes, meat, jam, and gravy.
I mean…
Same around all the nordics as far as I know. Just a little jam on the side
My preference is rårörda, so essentially macerated rather than cooked.
Also, chutney for boiled beef. With potatoes and leek, cabbage.
Idk if there’s a less appetizing word that can come before beef than boiled. Or any meat really.
You can say “braised” if you want to pretend it isn’t boiled. Technically a braise should be done slower at a lower heat, but yeah, still cooking meat with water.
Braising means two steps though. You brown it first and then simmer in liquid not boil. It’s also usually not water, you’d typically use wine, stock or even beer, but not water. So no, not the same.
Wine/stock/beer are just fancy water, and simmering is just wimpy boiling.
Pretty samey.
No sear=no maillard=waaaaay less flavor. Also braising things usually aren’t fully submerged, so they can actually keep developing maillard in the oven. Wine, stock, and beer all also have and impart actual flavor, unlike plain water. Of course you can boil with those things, but then you need a lot more of them, which is more expensive/wasteful. Drastically different results using different ingredients and equipment means not really samey at all imo.
Still kinda samey, bro.
Fair point tbh
Raw?
Beef tartare is delicious
Siedfleisch.
Common where?
Isn’t it supposed to be Barenstain?
Wait… this one is spelled correctly?
What the fuck, have I been brainwashed or did I transfer timelines?
You’ve been brainwashed, the original bit was that everyone thought it was Berenstein, when it’s actually Berenstain as depicted in the image.
Ah, the alednaM tceffE
WTF you talking about? That’s clearly fake, it’s Berenstien.
All that to still misspell Bärenstein
Bear and Stein
All this time it was hidden marketing for their wonderful clothing line, depicted in the image above.
Bear and Stein fashion.
I don’t think I’m supposed to be on this timeline, or maybe you aren’t.
I often feel like an interloper.
Steakhouses and nicer restaurants, at least on the west coast of the US.
Guess I only go to shit restaurants, then.
I’ve eaten steaks at decent restaurants and haven’t really seen this. It doesn’t sound bad, just doesn’t seem as common as people here are suggesting.
My guess is that a couple places in Oregon go in on the Marionberry craze and do this, and that’s the bulk of OC’s experience.
I’ve been adding maple syrup to dishes as a sweetener and it can turn out pretty great. Like the sautéed mushrooms I made last night:
- Dice up some onions (white or green both work well) and a hot thai pepper (or more to your preferred spice level). I also chopped a half a carrot up very finely.
- Heat a pan and add some oil and one piece of the onion you cut up. When it is sizzling, add the chopped stuff from the last step and sauté for a couple mins, then add the mushrooms.
- Stir it like once a minute. Allow the pieces to sear a bit but not burn. Adjust the temp to work this way.
- Add some salt, chili powder, worchestershire sauce, cook the water away. Do the same with some lemon juice. If I had to guess, I’d say I used like a teaspoon of each.
- Now add some maple syrup, just enough to cover the middle part before it spreads out and sizzles a lot. Stir it well and reduce it.
- Finally add some sort of milk. I used almond milk but I’m sure any will work. Not that much of it (not worth opening a can of coconut milk, though I bet it would work great if you have one already open), it should turn a brown colour and reduce pretty quickly, leaving a delicious creamy mushroom sauce that goes well with steak or on its own. Dairy free, too, if you used anything other than dairy milk.
I buy mushrooms each time I get groceries just to make this stuff.
A bear typed this.
Might be interesting to try
He’s totally hiding a bear in that writing desk.
Good idea, do the steak on the barbecue
As long as it’s not slathered in honey, it’s probably pretty tasty. I’ve had steak with a drizzle of sweet glaze before and the flavors can complement one another nicely
Found the bear.
NotMaybe the gay kind.
