The Steel Guitar Forum

Posted: **11 Dec 2004 4:00 pm**

HEY fellows,it's getting cold here in central FL.tonight,my puter is in the shop,so i be gone in a few to a warmer place in the house!!but i have a cooler 1/2 full of vension to debone and cut up tonight.8point buck!he won't kill no more orange trees.friend who got him said he has already lost 156 small orange trees.buck rubs there horns on them,takes all the bark off,and tree dies.anyway,fixing to butcher the meat out.be looking for ideas on best way to cook it.sure i know how to fry it,but like to do something different!looks like Christmas going to be fine here!!hope all you steelers are getting it together!wondering today what do steelers buy for there family for Christmas?would be interesting to know.hope it's not a guitar stool, volume pedal ect.ha ha,need ideas on what to cook,and what to get wife for Christmas.How about a coon skin cap? no no
farris

Posted: **12 Dec 2004 6:11 am**

Farris - no fooling about pressure cooking - pressure cook some venison and barley soup (19 minutes) and that will warm your heart thru the Holidays. Read Cooking Under Pressure (or any book) by Lorna Sass - perfect winter fare and kind to the gut. - Bob

Posted: **12 Dec 2004 6:55 am**

Morning BOB,its amazing what a pressure cooker will do for meat isn't it.i like to brown the meat in a skillit first,seems to give it more flavor.never tryed barley soup,so i be picked me up some,and give it a whirl!!i made a pot of chili this week,in a big crock pot.sure went fast in this cooler weather.try some of the vension today in the pressure cooker.my old teeth don't chomp like they use to!!i joke around, but i been taking care of a handy cap wife for 14yrs.man,i've tryed more stuff,some turns out great,and some not so great.i do keep my dogs fat!!every man should know how to cook!never know what comes up in life!and those restarant meals gets rank after a while!all seems to taste the same!thank the good LORD,my mom taught me to cook when i was a little fellow.i have a friend who owns a country rest.tryed to get me to cook some{NO}people grip to much,and about the time someone sent a plate back,they would be wearing it!ha ha at home if you don't like it don't eat it!!some people you just can't satisfy!I'm not to picky.Well,better stop for now.Thanks to all,keep sending ideas!! farris

Posted: **12 Dec 2004 7:15 am**

I do my fried rabbit with cider and mushrooms in a presure cooker, works great.

Posted: **12 Dec 2004 8:54 am**

David,what kind of rabbit,farm raised,wild ect?how do you fry it in a pressure cooker?
fry it first,then pressure?do you flour and coat it? really interesting!we were raised with wild rabbits,then we had to stop it because of rabbit fever.one young died because it got in a cut on his hand.they say it was in the skin of the rabbit,not in the meat.well,just wondering,i always loved fried rabbit!! Thanks farris

Posted: **12 Dec 2004 11:28 am**

One thing I love about France is the availablity of fresh rabbit 6 days a week in almost any market.

There are free range, wild, and farm raised.
I can on most days find about 4-5 different rabbit types...

I will do some oil in the bottom of the presure cooker, and sear the outsides a peice or two at a time, to seal it.

I do it plain or with seasoned breading. Depends on mood.
But ususally plain.

I then reduce heat add crushed garlic and quatered shallots till the're translucent a bit.

Then the rabbit again at a redced heat.

I also dice the giblet parts and add them.

A bit later I add either a large can of forest mushrooms, or fresh if I have them.

Raise the heat high and mix a bit till it's bubbling.

Reduce heat, add a good bit of paprika, and a bit of salt and pepper.

Then I fill with apple juice or cider till it's almost covered.

Raise the heat and stir oocasionaly till boiling.
tasting for salt, adjust, etc. Balance the tart to the sweet a bit.
But I general cook as low sodium as possibly.

Then cover and put on high till it steams out, and then low after a good shake for 15-20 minutes.

Makes a fine dinner. My father in law liked that one a lot.

You can also add a bit of brandy just before the cider, and flambé it.
[This message was edited by David L. Donald on 12 December 2004 at 11:30 AM.][This message was edited by David L. Donald on 12 December 2004 at 03:07 PM.]

Posted: **12 Dec 2004 11:32 am**

Jack,how you cooking the birds?how many?man its to far to Christmas to be cooking them now!!gosh i sure wish i was there!i can just smell them!WOW,and i'm hungry tooooo!! sure hope you don't burn them!man put some cornbread stuffing in some!gosh its cold here in Fl.60 degrees at 2:30 pm,sure like the sound of that cold beer!what kind you got? hope you don't say miller lite?i don't got enough gas to make it to Texas! just my luck!! hope you enjoy! tell me the end results. farris

Posted: **12 Dec 2004 11:53 am**

David,i take it you don't have to dress them,just go to the store huh.don't know of one store here where you could get rabbit!man i'm about ready to get my shotgun,go across the woods looking.probaly get some squirrles easier,should be good same way!huh sure love fryed squirrel too. Jack,better save some of those phesants for march!!man you said you had 26,surely you will have some!!I'm sure hoping for that trip,i been talking to my wooden legged friend in KY.he said he was marking his calender,but everytime we both talk about how broke we are!!may just have to come to your house and eat!!huh..i'll bring a sack of taters!!LATER MY FRIENDS farris

Posted: **12 Dec 2004 3:06 pm**

Well thanks for the invitation.

Over here we always honored my mother-in-law,
by giving her the rabbit head...
Try that in the USA and she gonna tek the broom up side'a ya hid!

I can dress a rabbit if need be, or a squirel too.
But here theyare in every supermarket. and cheaper than chicken a lot of the time.
Cleaned, but the giblet fixings still in there for use.

I used to have the lady animal control officer in NH. ask me over to help field dressing a deer.
From time to time I would cook for her and her old man.

They did me a great meal once.
A baby pumkin stuffed with. seasoned moose burger,
a garden tomatoe under a
layer of mashed potatoes on top,
and cooked for 2 hours.

The best part on the 1st day of the season her 17 year old son,
was taking a pee,
and looked out the window over the toilet..
Low and behold. a moose was in the yard.
Since they kept a 30-06 next to the toilet,
he grabbed it and got the critter... before zipping up.

I did a nice moose stew a few weeks later.[This message was edited by David L. Donald on 12 December 2004 at 03:09 PM.][This message was edited by David L. Donald on 12 December 2004 at 03:52 PM.]

Posted: **13 Dec 2004 9:48 am**

Hello Jack,David.Thank you Jack,save the birds man!!David,i can't think of a quicker way to die!!Rabbit Head!!mabe a rabbits foot for good,but head i don't think so.i like to breath to much for that.David i just can't hardly the moose in the back yard.man you guys must have it made over there!!never ate moose,i have some friends went out west hunting,brought home elk,man you talking about good!! elk,was as good or better than beef steak!!Like Jack said,come on over,have a big get together,let you cook ,and Jack will wash the dishes,HA HA, and rest of us will eat!!!well,i'm starting to get CHRISTMAS dinner together!I'm making up my list with my sister,she says no exosotic foods..but gotta watch me i just might slip in a little strange stuff!!like to see some of the old boys nawing on a turtle leg or something huh.gotta liven thing up a little huh.i was thinking last night about a few yrs.ago,we were butchering a beef i had fattened up,and a very strange dude came up.we had the beef hanging on a lift on a tractor,and cutting away,this guy wanted to know if we ate the sweet breads!hell no,what is the sweet breads?well all i know,we were cutting away,and all of a sudden he screamed oh no,you ruined the sweet breads!!hell i still don't know what they are,but we ruined them anyway!! he left very upset!! oh well steaks ect.was good haha farris

Posted: **13 Dec 2004 10:29 am**

Reference rabbits.......

I remember the
"dust bowl" days of southwestern Oklahoma during the 1930's, when crows and rabbits were the only wild life on the land when we were all hungary.

Crows were not edible by any manner of preparation; and most of the rabbits were worm infested and were not edible, even though there were literally thousands (maybe millions) of them.

We survived on chickens, which is why until today I will not willingly eat any dish prepared with chicken meat, unless it is rude or inconsiderate to refuse. Colonel Sanders does not have many supporters from my generation of the depression days of Southwestern Oklahoma.

Chickens (and especially turkeys) have those disgusting "things" hanging down from their necks....and rabbits have those endearing eyes!

What's the point of this post..I don't know!

www.genejones.com

Posted: **13 Dec 2004 10:58 am**

HEY GENE,you sure know how to ruin a mans apretite!hAha,Just asking how do you cook them? what else you got of your favorites?dang and i just got thru eatting!!sure glad it wasn't chicken!how about those pheasants Jack got,are they same as chicken??yep,heard my Dad talking about catching a cow in the woods,tie her up,and milk her,said the milk was so weak it was blue!what they called blue john!!i'm about ready to go hunt me a gopher!!ha ha Come on GENE,tell us what you like!! farris

Posted: **13 Dec 2004 11:03 am**

Gene LOL, I am not sure of the point but you got me laughing..

Them's wattles hangin down!

My mother-in law liked the rabbitheads, but don't server her pumkin, or jerusalem artichokes.
That's what they ate during 4 years of WWII here,
that generation is only beginning to tolerate them
I have done a Jersulem artichike soup very out of the norm,
and she did like that.

Sweet breads are the brains. ( see correction below)
Don't find them too much in post Mad cow europe. Used to be a delicacy.

Rocky Mountain Oysters are from the other end.
Kinda resemble BIG wattles.
[This message was edited by David L. Donald on 13 December 2004 at 11:05 AM.][This message was edited by David L. Donald on 13 December 2004 at 12:33 PM.]

Posted: **13 Dec 2004 11:08 am**

..with all due respect, I thought that sweetbreads were the fat rendered from the intestines....

...but then, thats what all of this is all about, education!
www.genejones.com

Posted: **13 Dec 2004 11:29 am**

you guys!!I've laughed till I'm hurting!!I can't handle this!!!after open heart surgery,laughing tears me apart.SO I'LL catch ya'll after while!!! ha ha ha h farris

Posted: **13 Dec 2004 12:15 pm**

Gene we are both wrong,

Sweetbreads, are the thymus glands of young calves.
There are two glands — an elongated lobe in the throat and a larger, rounder gland near the heart.

This explains why in a elongated, post dinner, red wine soaked, discusion of foods we had just ate over 8 courses, in FRENCH,
I got mixed up in my on the fly translating.
It did resemble brains when sliced and sauted.
And the guy did point in the general direction of the head.

Here's a link for a Greenlander, sweet breads fanatic.
http://www.planetweekly.com/mt/archives/000098.html

"Where's The BEEF!!"
" Parts is parts. "
[This message was edited by David L. Donald on 13 December 2004 at 12:20 PM.]

Posted: **13 Dec 2004 12:30 pm**

My sweet little Mother...she did know how to cook them so that they were desirable, as well as many other things. May
God bless her even if she did cook sweetbreads!!!!!

www.genejones.com

Posted: **13 Dec 2004 12:33 pm**

LOL

So did she leave the recipee in the kitchen drawer for you?

Posted: **14 Dec 2004 5:49 am**

Good Morning GUYS,Jack i've never smoked cabbage,i only smoke pipe tobacco!!bolona yea man,i like to take a 10lb.roll,put it on a rotisarey on grill,let it go round and round.then everyone cuts of chunks!{good}!!David i was thinking about doing the rabbit head for mother N law,but then i remembered,I Don't got no mother n law!!!so guess i'll have to pass on that!!huh!!!ha ha
farris

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