snowangel

Oh my, the local meat market guys are fast. It took my FIL and I a "bit" longer than 5 minutes to do this one. I'm cutting and boning and packaging today. What should I do with the shanks?

Let's get back to skinning. One school of thought has you hang by the head/neck; the other by the feet. Are there advantages/disadvantages to one method over the other?

I like the Chinese version of this classic (especially when I want some comfort food). Fried eggs on steamed rice, drizzled with oyster sauce. ← Or with fish sauce!

Leftover rice, warmed in the microwave, with butter or milk and sugar. Think late night, in the bathrobe, dessert. A quick grate of nutmeg makes it seem elegant.

From what I understand, the golf ball (or tennis ball) method is best accomplished with three people. Think water skiing. The skiier (the person behind the wheel), someone to watch the deer, and someone to communicate with the person behind the wheel, since this method apparently can be prone to removing meat along with the hide. You also need a VERY sturdy rafter, or a very sturdy tree limb. Nothing wrong with doing it my hand, with a knife, good company and a beer. Oh, as to freezing my deer. I have moved it from the deck to the insulated garage, and will tackle it in the next day and two. Since I have the massive Costco roll of plastic wrap and discovered that I have three rolls of butcher paper, and the same number of rolls of freezer tape, I can't justify getting something that will cost a lot, and be somewhat flimsy as the family tosses and turns things in the freezer. The only thing on my list is some new Sharpee markers. A venison Penang curry (with last year's vension) is braising as we speak. Oh, my, I have a lot of work to do in the next two or three days! Last night, we had the last of last season's venison steaks (I freeze the roasts whole and then cut ala minute) along with hash browns (potatoes fried in fat are a very good thing) with some really beautiful green beans and a salad. Not photoed, but I just love my venison. FIL has promised to give me some gun training and advocated starting with a 22. There is a shooting range fairly close. Let's just see if I can do the deed next year. I hate being cold, and I'm really scared of the field dressing process.

A fried egg sandwich (on toast, of course). Five minutes from start to consumption.

I do believe that Hardwater is hunting more in my neck of the woods than yours! And, yes, skinning is easier when it is warmer. Vise Grips are a good things are is just flat standing on the hide that's on the ground and some brute force. Hanging the deer from the rafters with a block and tackle is a very good thing. One can raise and lower The Beast with ease. But, as to freezing the pieces. Assume that Food Saver is better than butcher paper? I don't have one of those food saver things, but my backdoor neighbor does, and I think just borrowing the machine and buying the bag roll thingee is a good thing, no? Can you write on the food saver bags with a sharpee?

I'm sad to report that I forgot my camera today, but it was a big buck. 192 lbs. field dressed. In 3 hours, my FIL and I ad the thing skinned; backstraps, sirloins and neck roasts out, and got he fore and hind haunches off. Extraneous meat was removed, and we both have nice bags of tallow for the fird feeders. We've also each nailed up the ribs (in a rack) to trees for the wood peckers-- we did not remove the tallow from those!). We were armed with an array of knives, and I really want a very short, and almost circular knife for next year's forray, and I do really think next year that I need some gun training and need to accompany my FIL on a hunting expedition. I do have photos of just how much meat I have, and the mothly assortment of knives I have (but not the cuts on my hands!), and after the meat ages for a few more days (in a very cold garage), I will post photos of just what I have received. I think it's probably going to amount to 100 lbs. boned and tallow-removed. It was an energizing day. We had fun, and I can't think of a more organic form or meat. So, tomorrow, I clean and defrost and reorganize the deep-freeze. Should the family want beef, they can et it from elsewhere. I've got another two vension for the larder. One rather large, one weensy. I must add that I can't say enough about the book called "Making the Most of Your Deer." Everything from butchering to taxidermidy to soap making, with absolutely wonderful diapgrams. FIL is urging me to hunt with him next year.

What's interesting is that when I make a cake, half of it goes begging and just might end up in the trash (unless I'm having a crowd over). But, a pie; it's eaten -- every bit of it. Some of it might be in ones skivvies or robe in front of an open fridge door, or with ice cream (or not) the next morning for breakfast (btw, that includes all of the food groups).

Well, the knives are out on the counter for my husband to sharpen tonight. I seriously need to clean out the deep freeze, because I have the meat from a 7 point buck coming home with me tomorrow. I'll get the meat cut off the quarters in the next coupla days, so I've bought some time. But, just what do I do with the hide?

Although I usually break down my own vension (well, the venison that my FIL loving shoots for me), I've never skinned one. I've been instructed to report to their house on Friday to skin and quarter a deer. BTW, once it's quartered, I can make fast work of it. But, I've never skinned one, and I have been asked to "bring knives." Help!

When I make stock, I tend to make it "naked" -- just chicken bones, gizzards, and feet. I reduce it just before using, adding a regular mirepoix, or a more Chinese version with ginger and scallions. The carrots just seem wrong for Chinese cooking.

My go-to for potlucks is Black Bean and Rice Salad. No glop, even vegans are happy with it. Best at room temp, and you can hold it at room temp for a while. Easy and pretty, and pretty darned tasty, too.

I'm lost on the dessert (mostly because I'm not a sweet person), but for the salad, think green. Get everything prepped and in ziplock bags, with a jar for the dressing. So much of what is on a holiday table is so mushy, think crunch!Stick the ziplocks and jar of dressing in the bowl in the fridge with tongs or spoons for tossing, and voila!

Last weekend, we headed west and hit four meat markets, and yesterday morning had a bacon taste testing. For a bacon taste testing, we lay the bacon slices out on a rack oover a half sheet pan. The bacon is laid out in alpha order by name of meat market, and by using a rack, the grease doesn't co-mingle. Might not be totally scientific, but it sure is a fun way to start a weekend. First stop was at McDonald's Meats in Clear Lake, MN. This place is just south of Highway 10, and are one of our favorites. Our family thinks they have the best bacon (try the regular or the raspberry chipotle). Best yet, one of Heidi's PCA's goes to school in St. Cloud, so when she heads back to the Cities, will often stop and shop for me! We also picked up a package of their jalapeno/cheddar smoked brats for Diana; I personally don't think cheese (other than feba) has a place in a sausage, but they are her favorites. We also got a package of salsa brats. I would have preferred a bit more kick, but these were outstanding brats. Nice grind, the right amount of fat/emulsification. We did not include their bacon in the taste testing. Next stop was St. Joe's Meat Market in St. Joseph. This place was hopping, and is one of the most full-service markets we've been too -- not only do they have tons of meat, but a healthy selection of groceries, as well. Busy enough that it was a "take a number" day. Here, we got bacon, and some sort of ring sausage called "Grebnoski-Eikmeir Style." They not only had the regular cuts of meat, brats, sausages, bacon, etc. that we see at all of these meat markets, but a mind-boggling array of offal. Sweet breads were $3.29/lb. Why didn't I get any? Next stop was in Pierz at Theilen's Meat Market. They also have a store in Little Falls (home of Charles Lindberg, for you history buffs). Several years ago, the New York Times pronounced them as having the Best Bacon in the country. So, naturally, we got bacon. We also got a package of what they call "little brats." Think a brat that's sort of in between a regular brat and a hot dog in size. The brats were absolutely outstanding -- they tie in our opinions with another place (more on that one in another post) for best in the state. The final stop was at the Foley Meat Locker. Foley is amazing. A town of just over 2,000 folks with not one, not two, but FIVE meat markets. This is an area of the state with a tremendous amount of cattle, sheep, etc. In fact, I think on our drive from St. Cloud to Foley, we saw at least two creameries. When we got to the Foley Meat Locker, the sign said they were closed, but the person exiting, saw us and said that yes, although they were closed, they'd still be happy to help us. Purchases were bacon and tomato/basil brats. The latter, while outstanding as a brat, could have used some more basil or tomatoes. Perhaps sun-dried tomatoes would have been a better option. We also got a package of coarse ground weiners, which regularly take the Grand Champion award at the Minnesota State Fair. We have not tried the weiners yet. So, as to our bacon taste-testing. As I mentioned earlier, we did not include McDonalds. The bacon from St. Joe's Meat Market was the least cured and smoked of the lot, and we would probably not get it again. Theilen's and Foley met with a mixed verdict. Theilen's was much smokier, but Foley's was a bit saltier (but not too salty). We sort of agreed that Foley's made a better breakfast bacon, but we'd prefer Theilen's on a BLT or burger. One word of advice if you are intending to hit any of these small town meat markets. Call ahead for hours. Some are open until 5:00 or 6:00 pm on Saturdays, but many of them close sometime between noon and 2:00 pm. Hours last weekend, and for the next few weekends will be vastly expanded due to the deer hunting season. In fact, many of them will even be open on Sundays. The reason Foley was actually open a couple of hours later last weekend was due to preparation for the venison season.

I second Maggie's comment. I have one rule about buying cookbooks. If I check it out of the library, and then renew it not once but twice (and not because it has sat on the bedside table un-looked at), then get it. Do not buy sight unseen or untried.

Do it like our grandmothers and their grandmothers. Elbow grease! Consider it an upper body workout.

For me, braised is sliced, smoked is shredded/chunked.

Kennedy's books seemed rather inaccessible to me until I delved into Bayless. I should add that only own one book by each of them, but Rick just made it seem so much easier. Having done many things out of his book, Diana's book seems much more approachable. Rick puts things in much more mid-western terms and ingredients.

Or seafoam candy. It's candy-making and a science experiment all in one. ← I like this idea better than the graham cracker/royal icing thing. It's not just something to eat, but an experiment in the making! So, another question, Steven. Does the school (and/or the parents) have a preference over savoury or sweet? If you have sugar paranoid parents, what about trying to make some sort of dip out of tofu (seems like it would work with all of the allergies) and some baby vegetables?

Can we assume that the ingredients can't be those that were processed in a plant that also processes nuts would be out? It's really too bad about the dairy, because pigs in a blanket could be ideal.

I concur; it's the method I use all of the time. You may need to rinse the bones, depending on how well you "de-gunkified" them prior to the boil.

Good news! Target is now taking $.05 off your bill for every bag of theirs that you do not use. I've been rather annoyed that places want you to pay for their reusable bags (or bring your own), but offer no incentive to do so unless the recycle bin s full). I've also learned that places like Goodwill love to receive bags, as they rely on bag donations to bag stuff for customers.

Although we have been to four meat markets today, I will go back to our last weekend at The Cabin. We left here on a Friday morning, and try as we might, we cannot find a meat market in Cloquet. They are all closed up. So, first stop was F & D meats in Virginia. We got some sausages for the freezer (jalapeno and garlic brats -- both are winners). We have tried their bacon in the past, and don't care for it as much as some others that are available in the state. Part of the problem is that they slice it too thick (for more on my thoughts on this, click here. Also at F & D, we got a Fraboni's ring balogna. Although Paul liked it, Peter and I found it too "mushy" (read, well too emulsified) and quite frankly, it surely could have used some garlic or something else for "punch." We've tried Fraboni's bacon and breakfast sausage a while ago, and the former was too thickly sliced, and the latter were, well, lacking in something. Next stop was Zup's in Cook. This place is nice because it is a full-service supermarket, so I can pick up all of the stuff I've forgotten (and BTW, they now have better bagged ice than they used to have; bigger cubes do last longer in a cocktail!). We got bacon and some pork sausage. Zup's has really great bacon, and the price was right. $2.99/lb. The breakfast sausage was just so-so -- certainly not nearly seasoned enough. Finally, on the way home, we stopped at TJ's Country Corner in Mahtowa. We've been driving south on I-35 for years, and seeing this sign -- "our wurst is best" -- so we have stopped twice this summer. Mahtowa is so small that it doesn't even have a population listed on the Town Sign. This is a full service store -- gas station (very pricey), but they do have a clean bathroom, can sell you a fishing/hunting license, serves as the DNR station, and also serves as the post-office. It is also sort of a full service grocery, dispensing not only most anything you'd want (not a large selection, but they cover the basics), but advice to the town folks. It's clear that folks come from aways away for the brats. They do not smoke meats, so all of their sausages are fresh, and they do carry some regional and seasonal specialties that are hard to come by. The flavour of the jalapeno brats this time were great, but the texture a bit dry. I'd try then again, figuring that maybe it was just that batch of pork. But, the onion and garlic were spot on. More on our finding today tomorrow and in the coming days, and I really need to get caught up on the stuff I haven't posted about yet. There are some real gems here in the Land of 10,000 Lakes!

Or Tom Yam.