WD Daily Chat - Talk about anything You Like

sawhorseray · Post by **sawhorseray** » Sat Sep 29, 2012 08:09

ssorllih wrote:If it is broken get it fixed. I am much too young to accept the idea that I will just continue to run down. My car is 25 and as long as I can get parts for it I will keep it. I know some very good Doctors that can do wonders with body repairs. When I had my back and hip repaired I told people that I had gotten new ball joints and shock absorbers installed and that I was good for another 50,000 miles. This week I was told that my head lights require some maintenance.

I don't know how the pic of my Boo got on this thread,I was responding to another thread. I was told six years ago I needed a left hip replacement, three years ago my right hip was ready to be replaced according to my orthopedic group, they are a fairly-well respected bunch of meat-cutters. Oh, I've got good insurance and great docs, surgery still kind of scares me, I hiked the bigger of these two hogs up a 200 yard hill last year. Took six vicoden and a bottle of Glenlivet the next two days and I was ready to do it all again. What's the rush? I could live to be 100 years old with all the advancements these days, these replacement parts seem to last about 15 years. I'll wait till I can't wait no more! RAY

ssorllih · Post by **ssorllih** » Sat Sep 29, 2012 14:35

I think the Doctors are a little too hasty. The summer before I had my hip done I wouldn't have been able to hike out of that canyon with a walking stick. That was the summer that we swept 16 tons of broken plaster and junk lumber out of a 200 year old house that had been abandoned for thirty years. People standing six feet away from me could hear the hip clicking when I bent over. You will know when it is time to get it fixed. The operation is equivilant to removing the thigh bone from one of those hogs and cutting off the top of it and putting a titanium ball joint in place for the natural one. It ain't pretty but it works.

grasshopper · Post by **grasshopper** » Sat Sep 29, 2012 15:25

Sawhorseray do you have a sausage recipe for the honker. That is what comes through here. Never heard of a specklebelly. The boys that hunt have a chocolate lab also. She can catch a pheasant in the air, don't need a gun. She is getting older now and starting to injure herself, but a lot of heart.

ssorllih · Post by **ssorllih** » Sat Sep 29, 2012 17:47

Ray either one of those hogs weighs more than I do. I could pull them up the hill but I would have needed a lot of rope and pulleys and it would have taken me a while.

Post by **redzed** » Mon Oct 01, 2012 03:58

Just wondering, what kind of geese? A specklebelly is worthy of Thanksgiving dinner, a honker is worth a dinner or making sausage out of, snow geese go great in the compost pile. Don't get me wrong, a snow goose is still a runnin'-ton-o-fun for a labrodor retriever, and that's about the only reason I'll walk out to a blind anymore. I turned last years snow geese into dog-food for Booboo Dog, she seemed happy with the results, she like to smile.

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Ray I agree with you about snow geese. I remember in the 70's and 80's they were few around when I hunted birds in Saskatchewan. Now there are essentially all you want. I have tried several recipes in cooking snow goose breasts and every single one has been a failure. I think I have lost friends and my reputation in trying to cook and serve this game meat. It has a strong distinct flavour that a friend described as worse than eating a coot. Anyway, I have not given up entirely. I'm getting several pounds of breasts from a friend back home and will try it in sausage. Thinking about using it in a spicy snack stick, giving it enough kick to throw off anything.
Best,
Chris

crustyo44 · Post by **crustyo44** » Mon Oct 01, 2012 06:51

Hi Chris,
To cover up the taste of Coot, just mince the breast with pork backfat and go the Csabai way.
The spices are very dominant, just as I want it.
I made Csabai from rumpsteak and used the beef fat as well, smoked them and gave them to a friend that can't eat pork for religious reasons. They turned out extremely nice.
When I told Gus about it, he nearly flipped his lid.
Next time when I plonk a skippy, I will use his backlegs for csabai as well as a trial.
Nothing to lose.
Regards,
Jan

sawhorseray · Post by **sawhorseray** » Mon Oct 01, 2012 07:21

People standing six feet away from me could hear the hip clicking when I bent over. You will know when it is time to get it fixed. The operation is equivilant to removing the thigh bone from one of those hogs and cutting off the top of it and putting a titanium ball joint in place for the natural one. It ain't pretty but it works.[/quote]

Thanks Ross, I'm sure you are correct as to when the time comes I'll know it, and it ain't that far off. There are some days I can hear and feel my right hip and right side of my L-5 clicking with every step, I'm positive you know what I'm talking about. To be honest, the thought of it all scares me, so I'll be putting things off as long as I can.

I made some sausage from Canadian geese a couple years back from a Len Poli recipe that was originally for duck, tho I added some things and left others out. Here's what I tried and it came out OK, not great, but it all got eaten at deer camp.

4 lbs goose breast meat
1 lb pork fat
5 tbsp dried cranberry
2 tbsp salt
1 tbsp red pepper flakes
2 tbsp fennel seed
2 tsp anise seed
2tsp garlic powder
2 tsp black pepper
2/3 cup cold red wine

Every time a recipe calls for fennel or anise seed I toast them on a pie-pan for five minutes in a 350° oven, love the way it make the house smell, then crack them up a bit in a coffee grinder to add to the rest of the dry stuff and the wine. Grind the cold goose meat and pork fat thru a 7mm plate, mix everything up real well, stuff into 32-35mm hog casings

If it weren't for the fact that it brings my Booboo dog such joy I wouldn't even waste the price of the shotshell on a snow goose anymore. I tried numerous methods of making the breast meat palatable over years and came up with a fat zero, it's almost as bad as coyote. I killed a ton of coyotes over the years just because I don't like them, but in the few times I've attempted to cook the meat off of one it hasn't gotten past my tonsils. RAY

Chuckwagon · Post by **Chuckwagon** » Mon Oct 01, 2012 11:27

I`ve just got to share these words with you. I`ve been chuckling for a week! They come from our pal "Grasshopper" in Pine City, Minnesota.

She told me we couldn`t afford beer anymore and that I would have to quit.
Then I caught her spending $65 for makeup.
I asked her how come I had to give up stuff and she didn`t.
She said she needed the makeup to look pretty for me.
I told her that was what the beer was for.
I don`t think she`s coming back.

Now, that's funny!
Thanks for sharing Mike.
Best Wishes,
Chuckwagon

Cabonaia · Post by **Cabonaia** » Fri Oct 12, 2012 01:17

Go Ray! Go Giants!

Post by **redzed** » Fri Oct 12, 2012 01:54

Good job Ray. I hope you had a shot of that Magyar libation while grinding! Looking forward to seeing pics of your new smoker in action. I'm beginning to think that my Bradley is nothing more than an Easy-Bake toy oven and starting to look at upgrading. (Of course it has to be first approved by the Chair of the family finance committee)

BTW, smart use of that cooler!

sawhorseray · Post by **sawhorseray** » Fri Oct 12, 2012 02:36

Thank you both, this was a great day in baseball history! I'm not going to bad-mouth any kind of equipment, tho I do have to say that my new smoker is most likely one of the best investments of my life, I love it! Oh, I liked gold when it was $765 oz. and wasn't bashful. Between CW and the PS Seasonings site I'm becoming a better chef, but I have to admit that every time I read a CW post I learn something I didn't know before. Time to watch the A's game! RAY

PS: What the heck can be done to make sausage not touch when on the smoking rod? You'd think they wre teeners at the prom!

Post by **redzed** » Fri Oct 12, 2012 04:54

sawhorseray wrote: PS: What the heck can be done to make sausage not touch when on the smoking rod? You'd think they wre teeners at the prom!

For me, it often works if I use a wider diameter stick, or even double up, or you can use wooden toothpicks stuck to the bottom part of the touching sausages. You get a small pinhole in each but the sausage smokes nice and even. Don't forget to move the sausage around during the smoking process.

Chuckwagon · Post by **Chuckwagon** » Fri Oct 12, 2012 05:12

Hey Ray, Thanks for the kind words. Very much appreciated sir! Oh, and by the way... I've been a Frisco fan forever. Even wear the right headgear!
How to separate the links in the smokehouse?... just charge 'em all negative. Everyone knows that like poles repel each other.

Best Wishes,
Chuckwagon

Post by **redzed** » Fri Oct 12, 2012 05:36

Chuckwagon wrote:Everyone knows that like poles repel each other.

Is that a Polish joke?

Chuckwagon · Post by **Chuckwagon** » Fri Oct 12, 2012 05:43

Red wrote:

Is that a Polish joke?

Naw! I'm Swiss and I don't even tell Swiss jokes...