what's the last thing you ate

[The Troll]

That sounds soooooo good.    When my daughter and SIL lived in SD they went huntin' every winter and both got a deer and he would make jerky and bring some of that and some summer sausage when they came for a visit.  They had the summer sausage made but did the jerky themselves and it was gooooooood.

  The only way I enjoy eating venison is summer sausage.  Made with a good quality grade A beef fat. 

[me]

The loin is excellent and better than any beef steak you'd ever want to eat.  Sliced inch thick and broiled........good stuff..

[Palehorse]

Venison sausage, elk sausage, cheese, crackers, 7 layer salad, cheeseball and crackers, all washed down with green iced tea. . . I am FULLLLLLLLLLLLLLLLLL!

[The Troll]

Venison sausage, elk sausage, cheese, crackers, 7 layer salad, cheeseball and crackers, all washed down with green iced tea. . . I am FULLLLLLLLLLLLLLLLLL!

  Are we on a diet!

[me]

My zucchini and the other half of my tenderloin from King Gyro's yesterday.

[Palehorse]

Pot of beans on and cornbread going into the oven next!

[Henry Hawk]

beans today

beef hearts tomorrow...

[The Troll]

beans today

beef hearts tomorrow...

  Beef heart?  Never had any.  Don't sound good.  I can hardly do fried chicken hearts.   

[me]

  Beef heart?  Never had any.  Don't sound good.  I can hardly do fried chicken hearts.   

I believe HH was joking but all kidding aside beef heart and dressing is quite good.  Grease up a cast iron dutch oven, put the heart in put worchestershire sauce, salt, and pepper on it then cover it with dressing, bake for about 4hrs and enjoy.   You have to get them at a butcher shop now though 'cause they don't sell them in the grocery store any more.  Fried beef brains is good too but you have to make sure to get them done and they are a PITA to clean, you have to get the membrane off.

[The Troll]

I believe HH was joking but all kidding aside beef heart and dressing is quite good.  Grease up a cast iron dutch oven, put the heart in put worchestershire sauce, salt, and pepper on it then cover it with dressing, bake for about 4hrs and enjoy.   You have to get them at a butcher shop now though 'cause they don't sell them in the grocery store any more.  Fried beef brains is good too but you have to make sure to get them done and they are a PITA to clean, you have to get the membrane off.

  You telling how to fix beef hearts reminds me of how to fix river Carp.

  First you take two 5 pound Carp.  Flay, salt and pepper and put on to new cedar planks or cedar shake shingles.  Grill them until the Carp is done and the cedar shake is very brown.

  Take Carp off cedar shake and throw away the Carp and eat browned cedar shake.  Bon Appetit.   

[Henry Hawk]

  You telling how to fix beef hearts reminds me of how to fix river Carp.

  First you take two 5 pound Carp.  Flay, salt and pepper and put on to new cedar planks or cedar shake shingles.  Grill them until the Carp is done and the cedar shake is very brown.

  Take Carp off cedar shake and throw away the Carp and eat browned cedar shake.  Bon Appetit.   

now that is funny stuff!.....if you can get past the smell of that shake, it is NOT too bad.

[Bo D]

When you grow up as poor as we did, you learned how to fix carp (and squirrel, groundhog, grouse, etc.) so it tasted pretty good. The only meat we ever got was what we hunted (except for the occasional old hen that had quit laying.)

My grandpaw's trick was to keep the carp alive in a big barrel for about a week until all the mud was filtered out. Still ... when you clean it, you have to be very careful not to cut the "mud vein" or it would still spoil the meat.

[Palehorse]

. . .
My grandpaw's trick was to keep the carp alive in a big barrel for about a week until all the mud was filtered out. Still ... when you clean it, you have to be very careful not to cut the "mud vein" or it would still spoil the meat.

Yup!    And when kept in fresh water alive for a week, then cleaned properly and soaked in a brine solution, chilled, and overnight, carp is quite tasty if prepared corrected!

Used to be an old man who fished for carp along the Des Plaines river when I was a kid. We'd see him every time we went, and one time we had been slaying the carp and stacking them like cordwood. He took every single one of them, after asking us for them, and the next week when we went back he was there and waiting for us. He brought a bunch of the carp filets along, breaded them, and fried them up for us. From then on, when we caught carp and he was there, he got every single one of them. And he always brought us some to fix for us too! 

He was the same man who introduced me to cajun crawfish boil. Along the same banks of the same river.

[The Troll]

  Hot chicken soup.  I've got a sore throat and a sinus cold.    First one for a whole year.    

[damfast]

candy.