Hard H2O

That sums it up for me. I love variety. I try to order something different whenever I go into a restaurant that I frequent. If I am in a new town I seek out something different. A well made, non-greasy, non-soggy pizza is all right with me whatever the ingredients. The Garbage Pizza at the Commander Pequot Lakes, mn is a great pie to tear into after a day on the lake.

Thank you for the link to the article. That is a very interesting read. I hunt deer. My 4yo boy has gotten into his head that he wants to hunt bear. His uncle has a rug from a bear that he took with a bow. My boy seems to think when he turns 5 he can go out hunting for bear. I asked him if he wouldn't want to start on something easier like squirrel. He told me that he wouldn't want to hunt squirrels because he likes squirrels. I am not a fan of the taste of squirrel meat. Hunting them is enjoyable but like the article alluded to near the bottom they are a lot of work for what you get. It is also interesting to read of an invasive, unwanted species going the other way across the Atlantic. It seems that very few introductions of non-indigenous species end up with favorable results. Laws vary state to state over here but in Minnesota I do not think you can get away with selling wild game here. I know we can donate venison to food shelves for the poor. You must turn over the carcass to a processor and they do the actual donation. I know in some states you can catch and sell wild fish like perch and smelt.

Chowing down on a slice of work provided Sarpinos right now. Pepperoni, mushroom, onion, black olive. Delicious

Pizza Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are made with local ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin).[1] According to the rules proposed by the Associazione vera pizza napoletana, the genuine Neapolitan pizza dough consists of Italian wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer’s yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other mechanical device, and may be no more than 3 mm (¹⁄₈ in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[2] When cooked, it should be crispy, tender and fragrant. Neapolitan pizza has been given the status of a “guaranteed traditional specialty” in Italy. This allows only three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil (although most Neapolitan pizzerias also add basil to the marinara), pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, buffalo mozzarella from Campania in fillets, basil and extra virgin olive oil. If you want to be a purist and insist only on the three official variants then you are missing out on some great flavors and tastes.

Then don't call them pizza. A combination of a flat dough topped with a tomato based sauce, pineapple, ham and cheese is mighty tasty. I can get one from the same restaurants that sell pizza. They are made in a similar manner to classic pizza. A combination of a flat dough topped with a tomato based sauce, green olives, black olives, sausage, pepperoni, onions, bell pepper, and cheese is mighty tasty. I can get one from the same restaurants that sell pizza. They are made in a similar manner to classic pizza. Whatever it is called it is good eats. If some choose to consume only classic Neapolitan pies then so be it. Variety is the spice of life.

If you don't like it do not order it, eat it, nor call it pizza. I love a garbage pizza. The more toppings the better. I love pineapple and ham on my 'za. On a forum that embraces unique culinary delights and emboldens diners to widen their gustatory horizons it is disheartening to read of those who are closed minded about a food that crosses gender, racial, political, cultural, economic, and language boundaries. Shame on you gastronomic chauvinists.

Not a bad choice at all. I have several Tramontina knives sold as commercial cutlery including a Santuko. They sharpen up nice and work real well. The book is a great start as well. Any knife will serve you if kept sharp. Direct him to those sections of the book and you might have some ideas for next Christmass.

On the Holidays and when entertaining we put our best out for our family and friends. If this was their best imagine what a usual meal at that place is like. Then imagine what a lifetime of marriage to someone used to this would be like. Imagine the number of Holidays, birthdays, cookouts... Run, Run like the wind...

In Iowa I would imagine that it will be more of a fridge than a freezer most of the time.

The deck or garage is a great deep freeze for cooling cookies and candies. I thas proven quite useful every winter including this one. A refridgerator in the unheated garage in really cold winter weather turns into a freezer. Anyone ever blow bubbles in below zero weather. The kids love it. Boil water and then step outside and fling it into the air away from spectators. Winter can be quite long and makes one do anything for a few giggles.

My fave also has no lock...I broke it. Tongs are great, lock was crap.

I agree. You can never have too many. My wife disagrees. They are a great multitasking tool. Stainless steel spring loaded for me in several assorted sizes. I do not have any silicon or plastic tongs. I just exercise caution when using them around nonstick pans. I prefer the type with the sliding ring for locking. I always seem to destroy the sliding lock. I shudder when I see someone grilling and poking the meat with a fork.

Aren't Shun knives notoriously difficult to sharpen correctly? I think they are honed to a 16-degree angle, which is hard unless you have a lot of experience and the right equipment. ← If you sharpen your own you are not tied into the factory angles. I like mine a bit sharper than factory so I reprofile to a shallower angle. The Shun Wasabi blades have shown, in my little amateur kitchen, to be able to support a keener edge than the one they shipped with out of the factory. I have seen this in almost all of the knives and cutlery I have sharpened.

I am very fond of these: Kershaw Shun Wasabi They are great knives for a home cook and the price is right. They sharpen up really nice and hold the edge well.

Why not sharpen them yourself? A few stones, water, elbow grease...

Just say no!!!

I was looking for a fish tweezers. They are relatively expensive for what they do. I remembered that I have an extra stainless forceps in the tackle box that I bought for $2.00 at the bait store when I left mine at home. It now resides in the tool caddy in the kitchen.

I have seen that as well. A quite a few of their products are similar or the same as products you can buy elsewhere for much less. Put their logo or wordmark on it and it instantly is worth 3 times as much. I seldom buy anything from them because of this. That will not stop me from browsing their store.

Have you heard of the sharpie method for determining the bevel angles? You mark the edge bevels with a sharpie. Then you sharpen a bit. Depending upon where the sharpie is removed tells you whether you are at too high or too low of an angle. It works like a charm. I do not get to caught up with sticking to factory angles. Blades can normally benefit by sharper edge bevel angles. I usually let the blade, slicing, cutting, and steel type lead me to the angle that the knife can support.

I am partial to my Shun Wasabi Nakiri. I would go for it if you have the coin. I do not understand the trepidation with sharpening the Shun on the Edge Pro. How do you sharpen it? That is the top of the line sharpening gizmo. What do youthink might happen?

Killing is not what hunting is about. There is so much more. I was very saddened at not finding the buck that I am sure I hit. The next day the ravens were making quite the racket... Taking a low fat protein source from lake or field to your own table is one of the reasons I hunt and fish. I kind of feel like I am getting back to the way people used to live. I try to have the utmost respect for the animal. I do not harvest a lot. I do not fill the freezer. I eat it as fresh as possible. If I cook it I eat it. I know people with chest freezers full of fish. A few of them do not cook much. Imagine a chest freezer full of old fish... One learned it from the parents who lived through hard times. I can understand the need to fill the larder if that is all you have but you still need to consume it before it goes bad. Fish in my freezer does not last long. A fish fry is to tempting to let it get all frosty. My wife and kids won't eat venison so it usually lasts a bit longer in the deep freeze.

Personally I like my ground venison straight up. If I want ground beef or pork I will cook ground beef or pork. When I want to eat venison I will eat venison. YMMV I would try some before mixing it up. When substituting in recipes you might need to experiment a bit.

In essence you are pulling the trigger whenever you consume farm raised meat. Someone is killing the beef steer, chicken, hog...It might as well be you harvesting an animal that has spent its life running around wild rather than an animal that has spent its life relatively confined.

I hunt near Finlayson, MN. That is my brother-in-law's deer. It was the only one our party scored on. I will be getting a taste of it. Between our party of six hunters we saw 6 deer. We should have had 4. I missed on a doe and a buck. The doe was a clean miss. I am sure that I hit the buck. It was late in the day. He was fast walking behind me with his nose down on a mission. I took the shot. I watched him take off but lost him. I got down to look for blood but none was to be found. I looked around after dark for quite a while with flashlight in hand but couldn't find a trail. The next morning after sitting the stand I looked some more. Our woods were quiet. Where we hunt it seems that if you do not connect opening weekend they make themselves scarce. That combined with the wind and they just do not move around a lot during daylight. I am done for the year. I hunted two weekends. We have a couple of members of the party heading up for the third and final weekend. If you can get past the stink that sometimes arises from a deer carcass field dressing is the easy part. Getting a 150 to 200 pound dead weight out of the woods is the hard part. I pack in field dressing gloves. I got done gutting that deer and took the gloves off and my left one was filled with blood. I never felt a cut. It turned out it was the deer's blood through a nick in the glove. Did you get the heart or liver? I am partial to venison heart. The owner of the cabin we stay at was looking for hearts and livers for his neighbor. I am not a fan of the liver.

The link I included above has a locator for the drop off locations.