How to get shot in north Idaho: Man accused of hazing hunters http://www.bonnercountydailybee.com/news/local/article_90f3160c-dd21-11e5-93d9-1355b26528cd.html Ironically, the idiot's name is Hunter.
57 degrees and sunny? Check. Drinking beers in muddy backyards with the neighbors? Check. Grilling later? Probably. What a glorious day.
I'm going for dinner at my in law's house tonight for some east coast delicacy known as "cottage roll". From what I've been led to believe, it is a fatty salty fatty piece of pork that is boiled until gelatinous, and is, based on previous dinner experiences with my mother in law, served alongside Uncle Ben's rice and Brussel sprouts boiled until they are brown. Huzzah.
Cottage roll is awesome. Think of it like corned beef. It's boiled for a few hours to break down the fat and have it come out of the meat and be discarded along with the water. I usually serve it with hot mustard, creamed corn, and scalloped potatoes.
I usually only have it at hunt camp, but yeah, it's not something you'd normally have on a regular basis.
Another tobacco card pick up. Unlike most players of that era there are no real colorful stories of this guy, but he was an early baseball power hitter. He led the AL in home runs in '04. '05. '06, & '07. In 1897 he hit 28 triples while playing for Pittsburgh. Dig that cap. Spoiler Not the best of condition, but the front looks good, which is what I'm concerned about. The grade is dropped by stains on the back. (If you're not aware, unlike modern cards, there is no stats or bio on the backs of these cards, just an advertisement for whatever cigarette company issued the card. Some backs are very rare and therefore very pricey, but this is a Sweet Caporal which is the most common of backs. I'll include a picture of the back.)
Not sure how, but she's been underrated in terms of hotness for her entire career. She was the hot one on that John Ritter show and then she's been on Big Bang Theory, but anyone can look good with all those misfits. But she's stupid hot, ridiculous body, good but not outrageous fake boobs, and can even pull off short hair. She needs to be in the same breath with everyone people rave about.
Not the same, but I ate scrapple quite a bit during a long weekend at Dewey Beach. My pops' best friend thought it was hi-larious to pressure me to eat it while refusing to tell me what exactly SCRAPPLE is. Hint: it's better if you don't know.
It's fucking delicious even if you DO know. Every time I visit my hometown in PA, I get breakfast with scrapple. They sell it prepackaged in stores down here but it's not the same.
You have any Eddie Plank cards? I'm related to him somehow, I think he's my great-great-great-uncle on my mom's side or something like that.
I am addicted to blood sausage. I cant get it frozen from the British foods specialty market. For frozen it is remarkably good. Super moist and rich. Tastes more like porter beer than copper. Split the sausage down the middle, griddle the cut side until it is warm and slightly crispy, throw a fried egg over it. Fergus Henderson's blood cake is one of my bucket list meals. I'll occasionally grill marinated chicken hearts, which make for a nice appetizer. Beef heart is also exceptional when grilled. Like a rich London Broil cut. Don't get me started on tongue tacos. That is one of my deathrow meals; amazing. Sweet breads have potential, but you have to really know what you're doing. Same with kidneys. There is a French bistro that does veal kidneys in mustard sauce. He manages to remove the uric flavor from the kidney, and sautees them tender. Not an every day meal, but something you get a craving for once a year. Guts can be good. Eat your guts. It is rude not to eat the entire animal after it died, probably horrifically. Except for cow liver. That shit's disgusting. Also brains. I've had brains. They have the consistency of paste, but none of the flavor.
Liver is good, the key is the seasoning and getting used to the mouth-feel of it [I've eaten raw bison liver before; you wrap a slice in a lightly-salted Romaine lettuce leaf and eat it, not bad at all. I call them 'Neolithic burritos'], and I've only ever eaten a sheep's brains. It's like pure fat, like eating a fatty chunk off of a ham, but no meat is ever reached, just more gristly cartridge and fat, but brains. My first Angus tongue, it was tougher than bark but a rich taste, and it made good sandwiches for a week. I also can say that an elk's tea kettle-sized heart or of course any sort of even-toed ungulate's heart is absolutely versatile and you can use it sliced into pasta recipes, you can grill them split in half, you can crock-pot them with some good broth, they're amazingly versatile. Now, intestines and lungs, I've only ever eaten rinsed thoroughly and sliced and put into a pie. Kidneys are great on kebabs and are a lot like hearts, they've got a pretty powerful taste that some people balk at, though. Especially goat kidneys. Also, I'd love to find a good source for blood sausages, I buy my cattle at the auction and my pigs from a friend of my family's, but I don't think my butcher knows how to make that rich Klondike golds of meat.
Scrapple is just the North American haggis it seems. I quite like haggis... just bought one today, actually.
That reminds me of having andouillette. Bourdain eats it virtually every European episode. It's intestines stuffed inside the asshole until it forms a sausage. They have a grading system for this stuff, the reverence runs so deep. It has to be certified that it is top notch bunghole sausage, "The Association Amicale des Amateurs d'Andouillette Authentique (AAAAA) 'The Friendly Club of Lovers of Authentic Andouillette' is a club formed by several food writers in 1970. It gives certificates ("diplôme") to producers of high-quality andouillettes." So, I'm looking for dinner in Paris back in October, find this little crepe shop called Aux Duc de Bourgoune. Owner is from Normandy. He's got killer cider, and an andouillette buckwheat crepe with some kind of rich, yellow cheese. It was fucking sublime. No poop, no funk, maybe a slight hint of the farmhouse. Just the most intense pork sausage flavor and this ridiculous cheese. The owner was so pleased I not only ordered it, but devoured it, he made up a dessert crepe of baked apples, homemade caramel, and calvados. Which was also sublime.
At the moment, no. But that is awesome. He was the ace of the A's team that won 3 World Series in 4 years at the turn of the century.
I was happy when ms. katokoch was willing to try a venison heart, grilled and sliced for cheese"steak" sandwiches with peppers and onions on a roll and liked it. Same went for blood-sausage stuffed peppers in Puerto Rico. She will eat any wild game I prepare and put in front of her. Chicken hearts are a completely different story though. She still flat-out refuses to eat any critter that is prepared whole trout or look at whole chickens on the grill too, it's weird. Now she's on the couch watching Fuller House. Admits it isn't good but can't stop. I watched the first episode with her and was desperate for it to end, although Jodie Sweetin's cleavage was a redeeming factor.
Yeah Im trying to find ways to use deer parts that aren't part of the usual package. I tried liver and onions last year with my deer. Not so good. I saved it again this year and might try to make liverwurst or patte. In other Iron Chef like news, I bought a bunch of calamari since it was at close out prices at Kroger. The packaging made it seem like it would be cut up into the usual ringlets and tentacles. To my surprise they are whole and I am now trying to find recipes for whole squid. Any suggestions?