OutdoorWriter
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We decided to redo St. Patrick's Day last night.
Cornbeef, with roast cabbage, potatoes and carrots.
Cornbeef, with roast cabbage, potatoes and carrots.
Different foods
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Tikka
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Yes, my version of cole slaw.... Asian chopped salad with sesame ginger salad...
2lumpy
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This is the website what the pictures came from ODW.
www.forumsamerica.com
Sure didn’t intend to offend. I was enjoying the thread and it went from great food, hunting camps and camp kitchens, I had come across the website with your remodel and your amazing kitchen, I was very impressed. I figured maybe there were some other folks like Blank, who might have some cool kitchens too, so I posted a couple of your picture to see if it would simulate some others to share their’s. I knew you’d see them and of course know it was your own home.... so I was trying to be a little cute, asking if anyone knew who’s kitchen it was. I think I’m a little funny at times but generally it just comes across as stupid.
Regardless, I’ve enjoyed your comments over the years and this thread in particular. You are clearly a knowledgeable, well traveled, well connected member of the outdoor community, with many significant contributions through your many decades of contributions. I appreciate that.
All the best.
Error
Sure didn’t intend to offend. I was enjoying the thread and it went from great food, hunting camps and camp kitchens, I had come across the website with your remodel and your amazing kitchen, I was very impressed. I figured maybe there were some other folks like Blank, who might have some cool kitchens too, so I posted a couple of your picture to see if it would simulate some others to share their’s. I knew you’d see them and of course know it was your own home.... so I was trying to be a little cute, asking if anyone knew who’s kitchen it was. I think I’m a little funny at times but generally it just comes across as stupid.
Regardless, I’ve enjoyed your comments over the years and this thread in particular. You are clearly a knowledgeable, well traveled, well connected member of the outdoor community, with many significant contributions through your many decades of contributions. I appreciate that.
All the best.
elkassassin
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JUDAS PRIEST!
You Guys go to Hunt?
Or Eat?
I Don't Think I've Ever Seen a Tent Set up like That!
I Think You Should Start Doing the Hunt Again Tony & Invite MM'ers!
Ya,Looks Like MEGA Work as well!
You Guys go to Hunt?
Or Eat?
I Don't Think I've Ever Seen a Tent Set up like That!
I Think You Should Start Doing the Hunt Again Tony & Invite MM'ers!
Ya,Looks Like MEGA Work as well!
OutdoorWriter
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Geez, I wasn't offended in the least. Sorry if it came across that way. In fact, I thought what you did was funny.This is the website what the pictures came from ODW.
Error
Sure didn’t intend to offend. I was enjoying the thread and it went from great food, hunting camps and camp kitchens, I had come across the website with your remodel and your amazing kitchen, I was very impressed. I figured maybe there were some other folks like Blank, who might have some cool kitchens too, so I posted a couple of your picture to see if it would simulate some others to share their’s. I knew you’d see them and of course know it was your own home.... so I was trying to be a little cute, asking if anyone knew who’s kitchen it was. I think I’m a little funny at times but generally it just comes across as stupid.
Regardless, I’ve enjoyed your comments over the years and this thread in particular. You are clearly a knowledgeable, well traveled, well connected member of the outdoor community, with many significant contributions through your many decades of contributions. I appreciate that.
All the best.
I have posted photos like those on several websites over the years. I think I actually used them here many years ago. So I was just curious as to where you found them.
One of these days I'm going to get my personal website up & running as a forum. That is, as soon as I quit procrastinating about it.
OutdoorWriter
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No more, Bess. Actually, I never even bought a permit for the SPH. By the time I started those hunts, I had killed a couple dozen pigs between AZ & Texas. So killing another one wasn't a pressing issue. I strictly served as chief cook & bottlewasher. Rarely even left camp.JUDAS PRIEST!
You Guys go to Hunt?
Or Eat?
I Don't Think I've Ever Seen a Tent Set up like That!
I Think You Should Start Doing the Hunt Again Tony & Invite MM'ers!
Ya,Looks Like MEGA Work as well!
I still have the complete kitchen setup & plan on selling it all together. It would also make a super setup for up to four guys to both sleep & cook in. The table can be put up in one or two sections instead of three and moved to one side, thus leaving plenty room for cots on the other side.
OutdoorWriter
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Last night was "create from leftovers night." So I shredded some leftover pot roast from a couple nights ago, addecd jalapenos, onions. cilantro and flour tortillas to create a batch of beef enchiladas. Had a bowl of refried beans on the side.
BeanMan
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That’s pretty upscale for Strangely
OutdoorWriter
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It appears this thread has run its course, so I'll post this last entry from last night.
I started dinner off with one of the stuffed artichokes, made using my grandma's recipe. Then finished it off with a meal dedicated to eel -- a juicy NY strip, taters and ear of corn. I just hope he appreciates the sacrifices I make in his honor.
I started dinner off with one of the stuffed artichokes, made using my grandma's recipe. Then finished it off with a meal dedicated to eel -- a juicy NY strip, taters and ear of corn. I just hope he appreciates the sacrifices I make in his honor.
OutdoorWriter
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Before leaving, thought I'd add a somewhat funny story about artichokes.
Way back in 1973, my wife Ellen & I decided to spend a few days in San Franciso. We had recently bought a brandy new Pontiac LeMans. so opted to drive the 900+ miles from Phoenix. In SF, we did many of the usual touristy things like eat at DiMaggio's on Fisherman's Wharf, visit the wax museum & Ghirardelli Square, drive down Lombard St. We even took in a movie one night & saw Deliverance.
Another night, we decided to rub elbows with the more-well-off-than-us by having dinner at the swanky Fairmont Hotel. El really enjoyed it because most of the cast from the newly released film, LOST HORIZON, were in the dinning room. Actors George Kennedy & James Shigeta were seated at a table next to us & graciously signed a napkin for my wife.
But I digress...
So on the way home we're driving though Castroville, supposedly the Artichoke Capital of the World. We stopped at a roadside stand & bought a dozen. While driving a bit later I remembered a possible problem.
Back then, Arizona had agricultural check stations on all the highways entering the state. Knowing that the inspectors would no doubt confiscate the 'chokes, I pulled into the next rest area where I proceeded to pack them into one of our suitcases in the trunk.
It worked like a charm. The guy asked if we had any produce, I said "no" and he waved us on. That was the last of my smuggling days.
Way back in 1973, my wife Ellen & I decided to spend a few days in San Franciso. We had recently bought a brandy new Pontiac LeMans. so opted to drive the 900+ miles from Phoenix. In SF, we did many of the usual touristy things like eat at DiMaggio's on Fisherman's Wharf, visit the wax museum & Ghirardelli Square, drive down Lombard St. We even took in a movie one night & saw Deliverance.
Another night, we decided to rub elbows with the more-well-off-than-us by having dinner at the swanky Fairmont Hotel. El really enjoyed it because most of the cast from the newly released film, LOST HORIZON, were in the dinning room. Actors George Kennedy & James Shigeta were seated at a table next to us & graciously signed a napkin for my wife.
But I digress...
So on the way home we're driving though Castroville, supposedly the Artichoke Capital of the World. We stopped at a roadside stand & bought a dozen. While driving a bit later I remembered a possible problem.
Back then, Arizona had agricultural check stations on all the highways entering the state. Knowing that the inspectors would no doubt confiscate the 'chokes, I pulled into the next rest area where I proceeded to pack them into one of our suitcases in the trunk.
It worked like a charm. The guy asked if we had any produce, I said "no" and he waved us on. That was the last of my smuggling days.
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eelgrass
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You're killing me Tony. I love artichokes too. It's one of the few plants that does well on the cool north coast and I grew them for years. They are perennial. One year some kind of grub got into the roots and wiped them all out and I didn't replace them. I just buy them at the local farmer's market now.
You've lived a good life Tony.
You've lived a good life Tony.
OutdoorWriter
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Oh man, if I had known that I would have dedicated the artichoke to you too. Not a problem, tho. I will be eating another tonght with my Reuben sandwiches of leftover corned beef. So I'll do a "here's to you eel" when I start.
Ironically just a week or so ago, I was having a phone conversation with a friend and we got on the topic of artichokes and how they grow. So later I did a google search and found out that artichokes are actually flowers in the thistle family. Who'd thunk it, eh?
BTW, the stuffing in mine are a mix of finely chopped onions, & garlic , mixed with Italian bread crumbs & parmesan cheese, plus some seasonings. Then I just steam them in a double broiler. I don't measure, so no two batches are alike.
OutdoorWriter
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Used the leftover corned beef from the other night to create tasty Reuben sandwiches -- CB, Swiss cheese & sauerkraut on rye with some yellow mustard & horseradish. Sides of kosher dill spears, homemade coleslaw & a salad of potatoes, tomatoes, onions & cilantro to go with it. And for eel, an artichoke for dessert.
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OutdoorWriter
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Steelhead??
eelgrass
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Very close. Smoked Lamprey Eel. They're running up the Klamath River to spawn now. My Yurok Indian friends keep me supplied.
I know the Gensaw family in this article. I've been eeling a few times. Pretty spooky at night.
Hooking a Slippery Prize Where the Klamath River Meets the Pacific (Published 2015)
Pacific lampreys, which are similar to eels, are a traditional food source and piscatorial obsession for members of the Yurok Tribe in Northern California.
Homer
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looks like a tire patch....
elkassassin
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DeerHunter53
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Eel
I didn't know that we had Lam...pass on 101? I'd really like to try that
MM
OutdoorWriter
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Ironically my wife & I had a discussion about lampreys while eating dinner the other night. We had a movie on where they came into play, which made me recall my early youth in NJ. So I related a tale to her.
Circa 6th or 7th grade, we rode our bikes to school and crossed a bridge over the Hackensack River. At times there would be huge carp near the surface and we could see the lampreys attached to them. I didn't have a clue about them back then.
Circa 6th or 7th grade, we rode our bikes to school and crossed a bridge over the Hackensack River. At times there would be huge carp near the surface and we could see the lampreys attached to them. I didn't have a clue about them back then.
OutdoorWriter
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I have two big salmon filets, along with three slabs of pork ribs, in my freezer awaiting some smoke. I just need to build up energy.
OutdoorWriter
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Low energy last night, so we went with easy-peasy franks with onions. jalapenos, sweet pickle relish & quickie frozen taters done in the deep fryer.
offtrail
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I like and respect the pride you have for your Sicilian roots. My great nana always told me to be a true Italian man you must be a good cook and a honest family man…..cheers to your great looking Italian food.
OutdoorWriter
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Damn. Wish I could dig my own clams around here, but not too many in the desert.
When I was a teen, we use to dig them in Long Island Sound by the bushel. Here, I send my wife to "dig" them at Safeway about twice a month so I can do this....
OutdoorWriter
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Coincidentally, last night was a reprise of the meal you replied to. This time we mated the braciole with some baked penne mixed with parmesan & mozzarella cheeses.
OutdoorWriter
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Sat. night was Steak Vera Cruz ...marinated London broil slices, shrimp & bay scallops in a tangy red chile sauce with a side of seasoned white rice. Flour tortillas on the side.
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OutdoorWriter
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A bit of surf & turf -- filets w/peppercorn sauce, a mini tail and some taters. .
Roy
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Went up to Canada (BC) 2 years ago to visit the areas where my son served his mission. Fell in love with poutine! Great stuff!! We have to make our own here.
OutdoorWriter
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OutdoorWriter
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I'm now posting cooking & meal stuff in the After the Shot - Game Care -n- Cookin' section This is my first entry there - Cajun Shrimp
eelgrass
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We have commercial oyster beds here on the bay. The workers are always out there when I'm halibut fishing. They have flat bottomed boats to haul the oysters back to be cleaned and sold. Most of the workers are Mexicans and they always play their music really loud and you can hear them all over the bay. It's pretty funny. I never got into eating oysters, but I should.
OutdoorWriter
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I've eaten them only twice -- the first at a KOA function in Fla. where they were all-you-could-eat and again several years later when I went to dinner in Tucson with a honcho from SCI who was picking up the tab. Those were both in the late 1980s.
It was no big deal for me because in NJ I grew up eating raw clams on the half-shell and cooked mussels. We actually harvested both on our own in Long Island, where my aunt lived,
I've been feasting on clams here for a while. So a few weeks back, I had my wife pick me up a dozen Little Neck clams, but I also made her get six oysters. I ate the clams the next night, but we both completely spaced out having the oysters in the fridge--until four days later; they didn't smell too good by then. So rather than chance it, I tossed them.
I'll probably try some again over the next few weeks.
eelgrass
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About the only time I eat oysters is if we go to my sisters house for a special dinner like at Christmas time, or when my Dad was alive. He used to make a oyster omelet with scrambled eggs. My wife never cared for them so we just never had them at home.
I used to get after those Razor clams though. We dug them here for many years but Fish & Wildlife closed the season the past few years over some domoic acid contamination or something like that. (I don't believe them).
I even made a special trip up to Alaska just for the purpose of digging Razor clams about 20 years ago. I brought back 3 limits (180 clams). They were huge clams. A 60 clam limit fills a 5 gallon bucket. They're very easy to cook. Dip in egg wash and then saltine cracker crumbs and fry in peanut oil.
2lumpy
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As obese and morbid as I am, you would think I’d eat everything.
Not oysters
My parents were old timers, three or four times a year they or our neighbor friends would butch a beef, each time, they would order in a gallon of oysters and fry beef brains and oysters for an even get together. As a four year old I would hid in the barn, and pull ants in half, while they partied.
Later in life I figured, I should hold my nose and try an oyster, in as much as everybody else considers them a culinary delight.
I have ate them, skillet fried, deep fried, canned, smoked, and raw in the shell. I don’t mind the texture, I love clams, mollusks, scollops, crawfish, shrimp, lobster, octopus, or deep fried squid. Oysters, the smell and the taste make me want to barf.
Many years ago I was invited to attend a dealer party with Steve Jobs and Steve Wozniak in San Francisco. There were tables stacked five feet high with every kind of sea food known to the West Coast. I was doing my best to eat my way from one end of the Convention Center to the other, when I came to the oyster layout. I figured, what the hell, maybe my taste buds have mellowed since I tried this the last time, so I picked up a shell, loaded it with fresh lemon, and a squirt of some kind of red sauce and threw it back. It was in and down before I tasted anything but the lemon.
About the time I was feeling pretty damn high on myself, this guy comes up and says, “hey, you just drank that, you’re supposed to chew those”.
I said, “the hell I will”.
He said, “watch”.
He gets one ready and proceeds to mull it around in his mouth for a couple seconds and swallows it.
I’m like, I can do that!
Nope...... one bit.... I get the flavor of oyster and I’m immediately back in the barn, kill’en ants.
Ruined an entire evening of the finest food on the planet.
I’m back to giving oysters a wide berth. I gave’em a fight chance but I’m officially over it. I’d rather eat cow hoof.
You can’t blame that on poor parenting.
Not oysters
My parents were old timers, three or four times a year they or our neighbor friends would butch a beef, each time, they would order in a gallon of oysters and fry beef brains and oysters for an even get together. As a four year old I would hid in the barn, and pull ants in half, while they partied.
Later in life I figured, I should hold my nose and try an oyster, in as much as everybody else considers them a culinary delight.
I have ate them, skillet fried, deep fried, canned, smoked, and raw in the shell. I don’t mind the texture, I love clams, mollusks, scollops, crawfish, shrimp, lobster, octopus, or deep fried squid. Oysters, the smell and the taste make me want to barf.
Many years ago I was invited to attend a dealer party with Steve Jobs and Steve Wozniak in San Francisco. There were tables stacked five feet high with every kind of sea food known to the West Coast. I was doing my best to eat my way from one end of the Convention Center to the other, when I came to the oyster layout. I figured, what the hell, maybe my taste buds have mellowed since I tried this the last time, so I picked up a shell, loaded it with fresh lemon, and a squirt of some kind of red sauce and threw it back. It was in and down before I tasted anything but the lemon.
About the time I was feeling pretty damn high on myself, this guy comes up and says, “hey, you just drank that, you’re supposed to chew those”.
I said, “the hell I will”.
He said, “watch”.
He gets one ready and proceeds to mull it around in his mouth for a couple seconds and swallows it.
I’m like, I can do that!
Nope...... one bit.... I get the flavor of oyster and I’m immediately back in the barn, kill’en ants.
Ruined an entire evening of the finest food on the planet.
I’m back to giving oysters a wide berth. I gave’em a fight chance but I’m officially over it. I’d rather eat cow hoof.
You can’t blame that on poor parenting.
OutdoorWriter
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I think razor clams are what we used to call piss clams back esat. Are they ones with the thingie sticking outta the shell and if you step neear them they pee up through the sand? If so, my famly ate them, but I'm not a big fan of cooked clams, even though I'll eat them and like them in chowder.
Lumpy,
You had me cracking up reading that! I'm not sureif I ever spent any time picking ants apart in lieu og not eating something I didn't like.
That convention meal sounds about like the KOA function I mentioned. They had trays of oysters, Jonah crab claws, and various fish including a whole monster prehistoric-looking fish. I wanna say it was a paddlefish but I don't think they exist in Fla. My buddy and I just concentrated on emptying the owyster trays, however. You would have loved it; they went down real smooth after a bit of swishing around.
eelgrass
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I think that describes just about all clams.
. They sell what they call 'clam cutlets' here and I like frying those too. The butcher said they are a deep water clam from the east coast, whatever that means.
OutdoorWriter
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No, no. Little Neck types and the larger ones are quite different. They are fairly round with hardshells -- the ones like I eat raw. The ones I'm talking about are more oblong and also called softshells or steamers. They're eaten cooked only. When they pee, it shoots in the air about a foot or more. That's how we used to locate them along the still damp beach when the tide went out. In contrast, we had to use clam rakes to dig blind for the others in shallow water.I think that describes just about all clams.
This is what they look like. See the appendages??
And these are Little Necks on my plate...
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WVHUNTER
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I like oysters, about any way you can cook them. Raw on the half shell, breaded and deep fried, oysters Rockefeller, roasted oysters, about any way you want to cook them(or not cook them.)
When Tikka posted his smoked oysters I was curious about how many he ate. If I do more than two dozen at one sitting they make my stomach growl a little.
I know some people that make oyster dressing to go with their turkey at Christmas. I tried it once but didn't turn out too well. Family told me not to ruin any more dressing.
Can't get them locally but going to the Beach in a couple of weeks and I will have some then. I understand they are an acquired taste.
When Tikka posted his smoked oysters I was curious about how many he ate. If I do more than two dozen at one sitting they make my stomach growl a little.
I know some people that make oyster dressing to go with their turkey at Christmas. I tried it once but didn't turn out too well. Family told me not to ruin any more dressing.
Can't get them locally but going to the Beach in a couple of weeks and I will have some then. I understand they are an acquired taste.
2lumpy
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Yup, us too.
Some hunters just hunt a broader variety of critters. It puts us out in the landscape more often, enjoying more interaction with the prey, 365.
There is never enough time or opportunity to do everything we want to do. The food is the frosting on the donut, including the water crest, the pine nuts, the mushrooms and the berries. Many are equally as challenging to hunt, for some of us, as elk.
For food, elk is okay but others, it’s not ..... but elk is amazing, compared to oysters, in my camp.
I think oysters has as much business on Monster Muley, as elk. But it’s still very possible oyster threads will be banned....... and elk threads won’t.......based on recent history.
SS!
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Did you go to Polly creek to clam?
eelgrass
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No, I was on the other side at Ninilchik. I stayed at a bed and breakfast at Clam Gulch. Polly Creek was tempting though, as there is no limit on clams there. I think a charter boat over there and back was like $200.
SS!
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Nice! Clamming has been closed around ninilichik for a few years now.
CatfishKev
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Buva shenkle, aka filled noodles. Think giant sized pierogies. PA Dutch dish. Boil for a few minutes to set the dough and then fry in butter. Good stuff.
eelgrass
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You're kidding? What happened?
OutdoorWriter
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Stuffed with what, tho -- 'taters like pierogies????
SS!
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Well if you live in the west you blame wolves but I believe it was over harvest. ADFG said they are not reproducing fast enough. Hopefully it opens back here soon.
OutdoorWriter
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Geez, do they go out & do clam counts???
SS!
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Yeah and it’s not been good....Geez, do they go out & do clam counts???
OutdoorWriter
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I'm flabbergasted. For some reason I just can't imagine some guy sitting there at his computer analysing data for a bivalve that lives buried in the sand its entire life & predicting its reproduction rate. Kudos to who ever wrote the software.
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eelgrass
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The beaches were pretty crowded when I was there 20 years ago, so I believe it.
I read that when the big earthquake of 1964 hit, it changed the coastline on the Cook Inlet and the razor clams disappeared. It took years for them to rebound.
OutdoorWriter
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BTW, if I recall my college biology well enough, I think each female clam releases between 2 & 3 milion viable eggs!
CatfishKev
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Yes. I like to add a lot of cheese and garlic to the taters. Always wanted to try bacon too.
eelgrass
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That's when they're vulnerable to wolves. The pregnant clams can't escape.BTW, if I recall my college biology well enough, I think each female clam releases between 2 & 3 milion viable eggs!
OutdoorWriter
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I did my first batch of pierogies about a year ago. I added all sorts of stuff to the taters. I wasn't taking photos of food back then, but here's what I posted on FB. The text in bold was my stuffing mix.
P.S. Good to see you slumming over here with the lowlife.
******************************
When I was in high school, one of my best friends, Allan, was Polish. We often spent a night at each other's house. My buddy's Polish grandma lived with them and did most of the cooking.
One thing I always enjoyed was her perogies, which are dough shells filled with potatoes. They are similar to ravioli -- the Italian version. The last time I ate perogies was about 1958, which was the last time I stayed over at Allan's place.
Around here, we always have a tough time deciding what to eat. In fact, it's become sort of a joke. So this past Sun. morning, I had a brain wave to have perogies for dinner. I hopped aboard YouTube and watched at least a dozen videos on making them from scratch. With the basics down, I convinced Ellen that we were about to add a new dinner item to our menu. She had never eaten them before.
We started by boiling the taters and mashing them with eggs, cheddar cheese, sour cream, salt and pepper. We caramelized onions, raw bacon bits and garlic in a pan, then added the mix to the tater stuffing and set aside to cool.
Next we did the dough. Flour, eggs, sour cream, salt, water and baking powder mixed fairly dry, kneaded for about 15 mins. and allowed to rest for 1/2 hr. Next step was to take a chunk of it and roll it out to about 1/8" thick. We then used a glass with a 3" mouth to cut out the circles for the shells.
Stuffing the shells takes a bit of technique to learn. Need to stretch it over a generous gob of filling (a TBSP) and start pinching the edges closed from the center of the open side around to the corners. They need to be sealed well, or they will open during the next step - putting them into a pot of boiling water. Once they float to top, cook for another 4 mins.
At this point, you can take the extra boiled ones, spread them on a tray and flash freeze them for 15 mins. Them wrap portions in Saran and put them in a zip-lock bag for long-time storage. To heat later, see below.
For those to eat immediately, start another batch of the onions/bacon mix. When it's almost done, push it to the side of the frying pan and add some butter to the vacated space. Then add as many of the already boiled perogies that will fit. Fry until browned, flip to do the other side and cover with onions. Serve with a generous helping of the onion/bacon mix on top and some sour cream for dipping on the side.
And I must say, for a first time effort, our try at being Polish wasn't all that bad. We wound up with about 2 doz. perogies from the makings we put together. I told El that they would also work in lieu of French fries with my lamb chops or steaks.
Dobry apetyt!!!!
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OutdoorWriter
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Aaahaaa. That explains it! How could I be so stupid!That's when they're vulnerable to wolves. The pregnant clams can't escape.
OutdoorWriter
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Nothing really out of the ordinary. I use my own rub concoction that I make each time with no real recipe. It's brown sugar; chile, onion & garlic powder; black pepper & maybe a few other spices that happen to be in reach.
I first slather the brisket with a mixture of yellow mustard & honey, them apply the rub.
I use a Masterbuilt electric smoker and put a tray of water in it. Some folks smoke at 225, but I do 250 with the built-in thermometer stuck in the meat. I go until the internal temp reaches 180-185. My preferred wood is apple. After the first two hrs. I take it out & inject it with apple cider, then wrap it in foil for the rest of the cooking.
For ribs, I do basically the same, but smoke at 225 using the 3-2-1 time routine. If you don't know what that is, holler.
DeerHunter53
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What about some rocky mountain oysters I'm not sure which one is better. Had both of them fresh and both deep fried Mmmmmmm
eelgrass
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DeerHunter53
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What's the issue does it hurt when you bite into them. Or just in your mind.
When it comes time in the spring to castrate the calves the cowboys use the same fire that they use for branding to cook them, now that is fresh....
OutdoorWriter
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eelgrass
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I guess it's like getting sea sick on the ocean, mostly in my mind.
OutdoorWriter
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I enjoy eating some pretty weird things -- snails, tripe, chicken feet & gizzards, raw clams & oysters -- without a thought. So the mental side is really not the case with me. I just didn't like either the taste or texture for some reason. Broccoli, cauliflower & cucumbers are on that same list! I won't even eat the rest of the salad if there are cucumbers in it because the flavor permeates everything.I guess it's like getting sea sick on the ocean, mostly in my mind.
OutdoorWriter
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For anyone who gives a hoot, I've been posting my "meal" images in the After the Shot - Game Care -n- Cookin' section since this one has gone downhill.
SS!
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That looks tasty. I’m talking about the whiskey bottle in the background. The tacos don’t look half bad either ?
Cahunter805
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That looks awesome! Get yourself some Tapatio hit sauce. It’s great on fish and shrimp and pretty much anything. ?
