dockhl

Well, now you've got me wondering. This was a pheasant shot at Tejon Ranch through some Central CA hunt club (we are in Paso Robles). Wild or a plant? Hmmmmmm.............

Thanks for supplying the missing words. I didn't quite catch the last part because I was already in stitches. Me, too.......and then, of course, they showed Marcel ! With his hair.........I was DYING .........

Steve~ do you kow why they only use the breast meat? Carolyn~ I agreee about the pot pie. Now, what to do? I wish all of my problems had solutons that were this failproof! Kathy

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?

Tim~ Thank you so much. I will definitely brine the bird......skin is still on altho pretty 'holey' ! The person who gave it to me doesn't like pheasant because it has 'too many tendons, and the Achilles is ossified' ........? Can it be more tendony than other birds? (This person is an MD..........) That is why I was thinking of cooking it long and slow, to get it to fall off the bone (and tendons ) Hunters, what do you think?

Raspberry Chipotle Sauce http://homecooking.about.com/library/archive/blsauce50.htm and pecans.

I have had the good fortune to be presented with a newly wild-shot , cleaned pheasant today. Now, I remember my mother making Pheasant Paprikash when I was a child and I'm thinking of the same thing.......long slow cooking with onions and paprika, finished with sour creme or, mybe , creme fraiche. Two questions........ should I brine it? what might be some good accompaniments?

Semolina it is ! I'm also making a biga and may throw some of that in the next batch. I love the crust on this and want it to be flavorful enough to eat without Gouda (altho that sounds REALLY good!)

Heavenly toasted...............with a little egg yolk..... * guess what I am having for breakfast! *

OK~ made mine up with a little over 3 c flour and 1 5/8 c water, 2 tsp kosher salt. Rose for 18 hrs, looked kinda soupy but was almost workable. Threw it into an oval Romertopf, unsoaked, heated in the 450' oven. Baked 30 min w/ top on, another 20 w/top off. Internal temp 210'. No difficulty other than freaking the dogs out with the smoke alarm going off (note to self: clean oven before next attempt.....) Beautiful, popped right out of the clay cooker. (prolly 3 quarts?) Sang nicely. Great crust, good crumb...a teensy bit damp but not bad. Somewhat holey, not big ones. ABSOLUTELY NO FLAVOR It'll be a terrific loaf for sopping up juices but, on its own, I am very disappointed. Love the method, not impressed with the taste.

rxrfrx~ do you soak your pot first and then heat it to 450" ?

This seems to me to be pretty high praise. Good job, Bryan. Even better for being non-pretentious.

Daniel~ what kind of problems? I've used this book a moderate amount and like it a lot. What is your stumbling block? Kathy

OMG~ I forgot about my Tomato Burgundy Soup that is so delicious ! Try this !

Huh. Well, now I am more confused than ever. I'd like one for occasional bread making, making marshmallows, whipped cream. Nothing industrial. They are DARN cute, and a good price. Why do you think that is? I mean, if they retailed for $350ish and we can get them for...........$110 ? Heck, they are practically disposable. Not to mention, I do glass work and I LOVE the artglass ones Hmm. K

I saw these really cool looking Jenn Air's for great prices on Overstock.com Cool Jenn AirStand Mixers Anybody know anything about them? Do they just look great, or are they worht having (Jenn Air name?)

Many years ago the sadly missed Under the Blue Moon restaurant in Chestnut Hill (Philadelphia) served a Sesame Pecan Chicken that had a sauce of pan drippings, heavy cream and dijon mustard (I hated mustard) that was so deliicious. I have the recipe tucked away soemwhere. Need to look that one up again........

Abra~ I lvoe that book, and have used it many times in the past.......once I figured out how to keep from setting off the smoke alarm !

Great minds, etc...... I picked that book for Round Two this AM and have Pork in Salsa Verde simmering as we 'speak'. I've cooked from it before, altho not this recipe, and have liked it quite a lot. Rick gives alternatives that help if you don't quite have the ingredients or want a little bit different approach.

ludja~ I agree about the sweetness, which is why the pear-celery one esp sounds good. Do you have a cream of chile recipe? I , too, don't like the repetition of the squash soup/rest of dinner thing. In CA, our Thanksgivings are almost always warm so having a cool soup sounds appealing to me !

Chilled Brandied ginger-pear soup (no recipe) or Celery Pear Soup

!!!!!!!!!!!!!!!!!!!! wowie-zowie, girl ! HOW could you forget ? ← I actually have a horrid memory -- I've literally bumped into ex-lovers (at Renaissance Faires) and erstwhile best friends from the days of yore and not remembered them! See what a life of carousing will do to a person... ←

Bwaahaa.......pretty funny, BryanZ

!!!!!!!!!!!!!!!!!!!! wowie-zowie, girl ! HOW could you forget ?

i really love the smell and taste. I got the organic , cold presses, EV and it is rreally HARD and pretty expensive. ($15.95 for a pint?)