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That's still my favorite too! SB (has had his about 18 years now)

Susan, Did Paul get a deer this season? SB

Steve, that sounds awesome. I'd love the recpe ! Carolyn, thanks for the link. I obviously am going to have to get this person to hunt again, soon ! Are you both agreed that I should brine? ← If you're slow cooking just the breast meat I don't think brining would be necessary? My Sister will be visiting this weekend (from Fargo, the Heart of Pheasant Country) and I'll ask her for some tips. SB (maybe she'll even be bringing some frozen pheasant?)

Did you put these two thoughts on the same line because there is some direct or indirect correlation between the size of a man's steak and the size of his er. . ."physical accoutrements", Steve? ← I suspect there may be an inverse correlation. At least I can imagine how I would feel after devouring an 18 ounce porterhouse! SB (does drive a big, fast car though )

My Sister and BIL hunt pheasant, and are excellent cooks. Their favorite way of cooking pheasant is as a fricassee, using only the breast meat with very generous amounts of butter and cream in the sauce. They serve it with very chunky mashed potatos "in their jackets" and a vegetable like Brussels sprouts. SB (I'll see if she has an actual recipe)

ATTENTION CHRIS COGNAC FANS! Don't forget to visit The Food Network's Hungry Detective Site and let them knowm how much you enjoy the show. SB (be sure to read Chris' bio too!) And, how about some Hungry Detective appurtenances? PS: I just noticed this was my eGullet post #2000! And what a great thread to celebrate on!

Sorry to abbreviate your learned and thoughtful post, Doctor, but perhaps Therein lies the rub? Maybe obesity, part and parcel of poor eating habits, exaggerates what might otherwise be statistically insignificant hazards. Rather than confront the problem, studies are often undertaken by entities having a veiled pecuniary interest in either the subject matter or studies themselves, such as taxpayer funded bureaucracies and academics. They're thus both subjugated to political whim and obliged to play to the scientifically ignorant and sensation seeking mass media. Indeed, "we can control this if we want", but "we" can be either a singular or collective noun. SB (to eat, perchance to dream)

Could be these women might need coachamatic. ← I have to confess that although I found this thread fascinating reading, I really didn't "get it" until I checked the coachamatic. link. I guess I didn't understand how that what their kids eat could be construed as a mother's defensive mechanism until I read this excerpt from a response to the coachmatic blog's How to get Over Yourself: "Do you think this is a female phenomenon only? Do you think it manifests itself differently with men? Not just the “do these jeans fit?” kind of thing, but the whole way it’s worded in the head?" - by "Annette" The answer, of course, is that extrapolation of self-worth into physical manifestations is just about the consumate definition of male psyche! However, with men it's not "do these jeans fit", (ie: "is my ass too big"), but "is my house/car's horsepower/desk/steak/"etc" big enough! SB (whose physical accoutrements are appropriately sized )(and who prefers a nice 6oz ribeye steak )

Speaking of bad... Wasn't it the Reagan administration that classified KETCHUP as a vegetable?? ← Actually, it was a complicated example of bureaucracy v politics: "USDA standards at the time required that a reimbursable lunch consist of five items: meat, milk, bread, and two servings of fruit or vegetables. Many kids refused to eat the veggies and the stuff wound up as "plate waste." Would-be realists on the panel reasoned that if they could count ketchup as a vegetable they could meet federal standards without having to throw away so many lima beans, thereby saving money while having no impact on the kids. Looked at in a certain light, it made sense. Ketchup wasn't the only newly permissible substitute: pickle relish and conceivably other condiments could also count as vegetables (precise interpretation was left to state officials); protein sources like tofu or cottage cheese could replace meat; and corn chips, pretzels, and other snacks could replace bread. Minimum portion sizes were also reduced, purportedly another effort to reduce waste." - Cecil Adams, Straightdope.com The Carter administration had already classified salsa as a vegetable with little fanfare. SB: As politicians of both liberal and conservative persuation have learned, (but never really seem to learn), when you take on the bureaurcracy, you lose!

I'd half suspected Chris was "south-pawed" too, but hadn't seen any solid evidence yet. Like most of us left-handers, I figured he would have developed an ambidextrous style of eating so as not to interfere with adjacent diners. Rather than run through the usual litany of complaints about discrimination against lefties, I'll just cite on other food related example. Did you know that knives, unless special ordered, are sharpened right-handed? SB (Champion of the Sinistral) PS: The old Irish word for left-hander is "clotog", which also means "strange person".

Chris, Your chuckling at the Virginia Ham Napolean made me laugh out loud! I don't think I've ever had so much fun watching somebody eat. SB (at least, somebody over three years old )

Here's a faithful reproduction shift knob of a 30's Ford gear shift knob. Maybe they weren't much to look at, and over the years exposure to the elements often caused them to crack and crumble, but the use of organic based plastics was quite an innovation on the part of Old Henry. In fact, in 1941, Ford Motor Company built a complete auto body out of hemp plastic! I haven't held a soy plastic shift knob in my hand for many years, but I recall they had a sort of warm "organic" feel to them, quite distinct from modern hard plastic, or even wooden, knobs. SB (now, as for a tomato knob ....

One and one-half servings of red meat per day is quite a bit! For several other reasons I can think of I wouldn't recommend eating that much meat. And I like meat! SB (suspicious of all studies and statisitcs)

I've fabricated a foil divider and made one-half pan with the balls buttered and rolled in parmensan, and the other half in cinnamon sugar. Dinner and dessert at the same time! SB

For those who haven't heard about the film, check this out. SB (hadn't really planned to see it, until now) PS: I peed in the ocean (Pacific) and never set foot in it again!

In another manner concerning humane hunting, the lighter the shot, the less penetration upon impact, all other factors being equal. This results in more wounded rather than killed birds. For more than you wanted to know about shotgun pellets. So, unless the seasoned shot is heavier than steel, (most unlikely), it will simply leave more wounded birds in the field. SB (although the foxes and other predators might appreciate the added falvor?)

My BIL, an avid bird hunter, thought the concept of disolvable shot was great from an environmental standpoint, but as a wild game cook he wondered about getting the seasoning evenly distributed. He opined that this method of flavor injection might work better if utilized after the bird was already dead, (which only half defeats the purpose), but he found the idea of my Sister, (a recently re-employed kitchen professional), armed with a shot gun in the kitchen profoundly disturbing. SB (We concluded the whole idea was somewhat akin to brining pork by drowning hogs in the ocean! )

Oddly enough, just last month my Cousin was re-patriated to this Country, (and her Dutch husband expatriated), after living thirty years in The Netherlands. Since she's interested in cooking, eating and food culture in general I took this opportunity to email her about this Topic and invite her to visit eGullet. She and her family have traveled extensively around the world for pleasure and business, and I hope she'll avail herself of the opportunity to share some of her experiences and insights. SB (uni-patriated himself)

If he doesn't check in on this thread I'll PM him tomorrow. It really bothers me that I can't ID the vehicle. That is indeed a tachometer. I'm not sure if it's OEM or aftermarket. I suspect the cassette deck is a lot newer than the vehicle, which probably not only predates cassettes, but even 8-tracks or FM radio ! (SB remembers parking in special spots on his home town's main street to listen to Bleeker Street on KAAY, Little Rock, AM radio ) I couldn't find a neat tomatoe gear shifter ball, as depicted, but there is a food related story about shift knobs. Henry Ford was a big fan of the soybean, both as an industrial product and a food. In the late 1920's he had his scientists and engineers develop a plastic made from soybean meal which was used to make such parts as horn buttons and gearshift knobs. By 1936 Ford was using a bushel of soybeans in every vehicle it produced! SB (Kinks/Cars/Cooking & AM Radio! )

I do believe it's for real, though I can't speak for the functionality. I'd read a newspaper article on this last month. There are several versions of it floating around in the media, here's one: link (scroll down) I can't see why it's not possible. We swallow hard-coated pills that dissolve in our stomachs every day. Surely modern chemistry can come up with lethal & subsequently dissolving buckshot. ← I don't know. Most bird hunters still swear the old lead shot was much more effective than the steel that was mandated to replace it. I can't believe any substance that disolves would be as good as steel? Anyway, I've emailed the articles to some avid hunters, (and wild game cooks), to see what they think. SB

I just caught this episode, appropriately enough right in the middle of deer hunting season here in Minnesota. (I'm in the minority group who don't hunt.) After many mild winters in a row deer have become so numerous as to become pests and traffic hazards. In some suburban areas archers have been hired to cull the herds, and on the Reservation where my friend Big Lou is elgible to hunt the "limit" is seven deer ! Maybe it's because the deer in these parts don't eat properly, (the old Brilliat-Savarin/Tiny Tim adage that "you are what you eat" being applicable to deer), but I can't imagine any of the dishes produced on ICAm being served around here. Most hunters will have one meal of a roast and maybe fry a few chops, then grind up a few pounds for hamburgers and make the rest into sausages and jerky. Often the backstrap, (tenderloin), is the only cut that isn't ground, although some Old-Timers eat the heart and liver for dinner the night of the kill. SB (Beef is fine by me, thank you)

When my Dad used to hunt ducks we'd have a competition while eating them. Whoever found the first piece of shot was awarded the BeeBee Prize. SB (this was back when shot was lead! )

I don't think that it's for real? SB

Hey, it got me thru a hurricane and darn near 3 weeks without power! Not WELL, but between that, canned pineapple and tuna fish, I lived to tell about it! ← I suppose if I had to survive three weeks on three canned items, spaghetti, tuna and pineapple would do as well as any three others? SB (although some might assign one spot to beer )

Up until very recent times, and even today in the less developed parts of the World, the "attitude towards the food they eat" is simply "will there be enough?" and the "norm" is "no". It's a previously undreamed of luxury that an average person could afford to have much in the way of "an attitude" about food. I have to assume the mass media does about as good a job on this subject as they do with politics or economics. In other words, not very. Even those elements of mass media devoted to food rarely venture more than one step beyond Food Channel travelogues, as anyone who peruses the posts on this forum or reads magazines like Gastronomica will have noticed. It's no secret that childrens' taste buds develop with age. Accommodating this change and educating both their palates about the physical taste of food and their minds about practical and esthetic aspects of cooking and eating is a delicate balancing act. Yes, and moreso than most might suspect. After all, as dissimilar notables as Brillat-Savarin and Tiny Tim more or less agreed that we are what we eat. Women may be "responsible in fact", (although at least in our culture not quite as exclusively as in earlier times), but perhaps not in principle? In my own family's case, my parents came from culinarily disparate backgrounds; my being Mother second generation Serbian-American and my Father nth generation Scots/English. While my Father wasn't a fussy eater, and apreciated native Serbian delicacies, the majority of the food my Mother prepared was of the 1950's meat and potatos school, filtered through her own ethnic background and her degree in Home Economics. In other words, she made what my Father liked. How this affects women in general I can't say, but from my particular point of view, when my Father died, my Mother quit cooking. No, thank you. Although we keep little cans of Spaghetti-O's on hand for when my three year old Grandson visits and we're having something he may not find attractive at that particular point in time.