heidih

Do you have the shoes to match?

thank you so so much. So this is not your new biz plan? https://www.cabinplace.com/antlerchandelier-Whitetail21.htm?

Always enjoy seeing the butchering pictures again. I don't recall seeing the line-up of antlers before. Do you save them all or would that be a ginormous collection? Do the dogs and cats/kittens get any of the meat raw or are there issues with that?

Slightly different for my from Europe gran and great gran. For savory it was as you describe but for baked goods it was the scale with the tray and the weights. Look forward to see @Maison Rustique 's cookie experiment

I have a sweet potato looking for a date with the mushroom jus. Your method?

Where to start? Beautiful garlic The rocks are so in my love zone. The spider has lovely long legs - I love spiders. That salmon pate - I am surprised at its longevity. Sure mesquite smoked would be lovely flavor but not sure what your recipe would be to keep it in fridge past a week. On the recipe notes - my first lovely husband would ask the same question. He finally got me a stack of yellow 3 x 5 cards and would sit me at kitchen table to record while he did the dishes.

Did you re-crisp the nori somehow? Looks really good.

Just a mimosa to celebrate the hunt. Hey I once breakfasted on those cheese/peanut butter cracker sandwiches and a serious swigf of Crown Royal before I had to face a nasty and erratic judge. Of course I only bought CR to get the cool blue drawstring bag

Well Miss Scout is a working girl and has to keep up her strength Hank Shaw is great. Though I rarely get wild game, and only occasionally fish from fisher friends, I enjoy reading his site. We had a family friend who hunted but mom mom refused his offerings as she had no idea what to do with the offerings. It was mostly fowl. Missed opportunities...

On the konnyaku based noodles - I simmer them first in some water and a few glugs of soy sauce. The fresh rice noodles I usually can get are oiled, and rolled end over end - versus coiled - but sometimes break and frustrate me as I try to unroll them.

Yesterday a head of broccoli was staring at me with one soft spot. SO>>> day before as stepmother was about to throw out the broth from some simmered turkey necks and chicken backs because she didn't like it I repurposed it. It was flat because she did it in the crockpot and does not get that no evaporation occurs in there and she went low salt due to dad's recent hear surgery. i simmered it with 2 large smoked turkey drumettes that had a few shreds of meat on them. There were a few shreds of turkey meat in there also. Removed bones and chilled overnight. It gelled nicely. Yesterday I started some onion, garlic, dry mustard and lots of black pepper in coconut cream, added the chopped up broccoli head and let it get quite soft. Used immersion blender to smooth out, and swirled in some yogurt. It was excellent and probably a one-off as that broth won't happen the same again. Finished the whole pot over the course of late afternoon/evening. No photo as just pale green in a white bowl. I enjoy mustard with cruciferous vegetables.

Dang my guess was cumin. Do not associate dill with beef. Old ideas - need mind expansion

Salad? What are the tasty looking balls?

Right so not go tomato/Italian as your sensory expectation will be jarred. But in Asian type preps where slippery texture is enjoyed they are nice.

@nonblonde007 I had a neighbor would rake all the falling leaves in autumn (well as much as we have a season) from the street and sidewalks for his compost pile heap. Also from front yards if neighbors said o.k. We had lots of large old trees.

You mean konnyaku/konjac ? They have an enjoyable textural place in my world.

Not to veer too abruptly but what is with the door prop open? I've been broiling since childhood in gas ovens and lately with the crummy Bosch electric wall oven. Do some ovens shut off without the door prop - like they cycle? Even my bitty toaster oven broils - granted small so best for one serving but it is top heat with a vengeance.

My tangerines, oranges, lemons, and kumquats are SO confused. I usually make variations of citrus marmalade but right now just little hard green balls Normally (what is normal?) they look like Christmas trees all decked out as Christmas approaches. II may resort to a sort of dried frut chutney as I wait for citrus. I us bits of marmalade in my cooking for accents all the time. Ggrrr

I think your hunter has become an honorary eGer

I am not being facetious - I think the butt/thicker end is sweeter. So the thickest part. My reading is the butt end was not already roasted.

But you can't explain less physical activity + aging joints means gotta watch the weight.

Burp v. bump I think Thanks for showing method. What ambient temp in general?

Nose/taste disconnect - major let down. Not the real deal but I find a few drops of balsamic on sucky tomatoes a good band-ade.

That must be so hard for her to feel the urge but not have the means. Thanks for the explanation.

So how come Chum had to stay home? I love that your hunter gave you the burrito idea. Over time you have probably expanded his palate.