Okay, so now I need to somehow obtain an ocean of fish...
to go with the river of liver, among other things, that just got dropped off here in a box and three full paper bags.
This Boss is the coolest fuckin' Boss I've ever been around.'Course, it probably helps a lot that I don't "officially" work for him full time...
*giggle* But, he just did another "beef run".
Brought us hamburger, three kindsa steaks, stew cubes, friggin' liver which I refuse to eat on the grounds that there are just some things you know you won't like even before you eat 'em and, for me, liver is the #1 top thing on that list and... soup bones. Sooouuup bones. Uh-huh.
What it really is is two frozen together mounds of soup bones. Now, I have a coupla questions here... I find it hard to believe that these soup bones were "stored" in anything except the paper bags they came in and they are, indeed, very cold.
Stuck together too. My question is this: Am I s'posed to put 'em in the big freezer IN the paper bags?
My first instinct is to get them into plastic bags, plastic FREEZER bags, so they don't get freezer burnt.
Can I thaw them enough to break them apart or will I have to use 'em all if I let them thaw very much?
And, how many are ya s'posed to use at one time to make soup? And... What the HELL am I s'posed to do with the package marked "tail"? We got liver, steaks, burger, a heart, a goddamned TONGUE and that tail. Now, except for using the last two items as a source for ribald humor, what on EARTH do ya do with those parts? And and, if ya have a well-meaning but somewhat not kitchen trained 18 year old who kills a deer and stuffs what MUST be 90% of said animal in one HUUUUGE freezer bag and FREEZES IT, thus creating what must be at least a 40 pound hunka frozen meat all stuck together, how do ya "fix" that? With a SAW?
And, what kinda saw?
Jig? Chain? Band? Hand? I have this almost nightmare vision of us having to eat an entire deer in one sitting because I can't figure out how to render it into useable sized chunks. We won't even discuss the dead squirrels masquerading as bloody boomerangs in the freezer...
(Except, I will say, if they don't get ET, there won't be anymore KILLED.) Anyhoo... any ideas about the frozen bones?
Oh, and Sebastian's last name is BACH.
Came to me about two o'clock this morning...
Comments
1
Take a couple pounds of those bones and put 'em in a roasting pan in the oven. Roast 'em for an hour at 350 until they're nice and browned. Then, spread 'em with one of those little cans of tomato paste. Roast 'em for another half-hour with the tomato paste. Now, take the whole mess and dump it into big-ass stockpot with about 6 quarts of water. Chop up a couple of yellow onions, two stalks of celery, and three carrots and put that in the pot. Add six parsley stems, ten whole black peppercorns, two cloves of garlic (peeled and sliced), and a couple of bay leaves. Turn up the heat until the whole pot comes to a low simmer - you do NOT want it to boil, just simmer.
Now let that pot simmer away for four hours, skimming off the crap that floats to the surface every so often.
Strain all the solids out and chill. (I put the pot into a big sink full of ice and water so it'll chill fast - you don't want food poisoning!) When it's nice and cool, stick it in the fridge overnight. Now chip out all the congealed fat from the top. Presto! You have a brown meat stock! Perfect as a base for soup or for stews.
Now let that pot simmer away for four hours, skimming off the crap that floats to the surface every so often.
Strain all the solids out and chill. (I put the pot into a big sink full of ice and water so it'll chill fast - you don't want food poisoning!) When it's nice and cool, stick it in the fridge overnight. Now chip out all the congealed fat from the top. Presto! You have a brown meat stock! Perfect as a base for soup or for stews.
Posted by: Elisson at January 10, 2007 02:40 PM (C3lRh)
2
Much as I'm tempted, I will not make any tongue or tail jokes ;>) - here's a coupla' good recipes:
For the tail:
1 beef tail
1 lb lean beef
4 carrots
3 onions
4 quarts of water
Thyme, parsley, pepper and salt
Instructions
Cut tail at joints
Fry brown in "good" fat (bacon grease OK)
Fry onion and two carrots sliced in drippings
Put all in soup kettle with water and beef cut in pieces
Grate the other carrots over them
Cook slowly for four hours
Thicken with brown flour mixed with a little water
Strain and serve with crisp crackers or crusty bread
For the tongue:
Ingredients for Beef Tongue Braised With Lentils Recipe:
1 pound lentils, picked, washed and soaked 6 hours
1 fresh beef tongue (not smoked)
2 whole onions, peeled
1 whole carrot, peeled
2½ quarts water
Seasonings to taste (rosemary, thyme, a little cayenne pepper, salt)
Instructions:
Put all ingredients together in a kettle-crock pot OK
Cover.
Let it cook slowly (simmer) for about 2 hours.
Enjoy!
For the tail:
1 beef tail
1 lb lean beef
4 carrots
3 onions
4 quarts of water
Thyme, parsley, pepper and salt
Instructions
Cut tail at joints
Fry brown in "good" fat (bacon grease OK)
Fry onion and two carrots sliced in drippings
Put all in soup kettle with water and beef cut in pieces
Grate the other carrots over them
Cook slowly for four hours
Thicken with brown flour mixed with a little water
Strain and serve with crisp crackers or crusty bread
For the tongue:
Ingredients for Beef Tongue Braised With Lentils Recipe:
1 pound lentils, picked, washed and soaked 6 hours
1 fresh beef tongue (not smoked)
2 whole onions, peeled
1 whole carrot, peeled
2½ quarts water
Seasonings to taste (rosemary, thyme, a little cayenne pepper, salt)
Instructions:
Put all ingredients together in a kettle-crock pot OK
Cover.
Let it cook slowly (simmer) for about 2 hours.
Enjoy!
Posted by: viszladog3 at January 10, 2007 10:32 PM (KHbYt)
3
Hi, forgot to give info. on the venison "blob". when freezing too much game meat all in one package, the meat may freeze irregularly causing some mushiness. Large hunks of meat can be cut frozen using a (hand) butchers saw or a sharp carpenters saw, but it may be hard to cut into steaks etc after the fact... your best bet might be to take the frozen hunk to a deer processer who can make sausages and meat sticks from the venison. Hope this helps a little...lots of younger or inexperienced hunters make this mistake and forget to cut meat beforehand into discernable chops and steaks and wind up with one big frozen bag....only good if you're having a party or pit roast.
P.S. , Squirrel recipe:
Old Virginia recipe from the banks of the Chickahominy River:
1 lb chicken, cut into bite-size pieces
Paprika
1/4 cup butter
2 medium size onions, sliced
1 medium size green pepper, diced
3 cups water
1 can (28 oz) diced tomatoes, undrained
2 tbsp fresh parsley, chopped
1/2 tsp hot sauce
1 tsp Worcestershire sauce
2 cups whole kernel corn
1 (10 oz) package frozen lima beans
3 tbsp flour
1.Sprinkle squirrel, chicken, and venison with paprika.
2.Heat butter in a large saucepan; add meat and brown on all sides.
3.Add onion and green pepper and cook until onion is transparent.
4.Add water, tomatoes, parsley and sauces.
5.Bring to a boil; cover and simmer for 30 minutes.
6.Add corn and lima beans; cook 20 minutes longer.
7.Blend flour with a little cold water and gradually stir into stew; cook 10 minutes longer
(serves 4 to 6)
Enjoy with a hearty red wine...
-------------------------------------------------------
P.S. , Squirrel recipe:
Old Virginia recipe from the banks of the Chickahominy River:
1 lb chicken, cut into bite-size pieces
Paprika
1/4 cup butter
2 medium size onions, sliced
1 medium size green pepper, diced
3 cups water
1 can (28 oz) diced tomatoes, undrained
2 tbsp fresh parsley, chopped
1/2 tsp hot sauce
1 tsp Worcestershire sauce
2 cups whole kernel corn
1 (10 oz) package frozen lima beans
3 tbsp flour
1.Sprinkle squirrel, chicken, and venison with paprika.
2.Heat butter in a large saucepan; add meat and brown on all sides.
3.Add onion and green pepper and cook until onion is transparent.
4.Add water, tomatoes, parsley and sauces.
5.Bring to a boil; cover and simmer for 30 minutes.
6.Add corn and lima beans; cook 20 minutes longer.
7.Blend flour with a little cold water and gradually stir into stew; cook 10 minutes longer
(serves 4 to 6)
Enjoy with a hearty red wine...
-------------------------------------------------------
Posted by: viszladog3 at January 10, 2007 11:11 PM (KHbYt)
4
Sorry, last post today, Promise! forgot to add on squirrel recipe: along with 1 lb chicken, use 4 squirrels and 1-2 lbs venison meat
Posted by: viszladog3 at January 10, 2007 11:14 PM (KHbYt)
5
Sorry, one more comment even though I promised no more..."ahhh Bach" - Radar trying to impress a visiting nurse on the advice of BJ and Hawkeye...
Posted by: viszladog3 at January 10, 2007 11:24 PM (KHbYt)
6
Have the deer meat ground up, we get ours mixed into 1.5lb portions of 30% deer, 30% pork & 30% beef. Makes great burgers, chili, taco meat, spaghetti, sloppy joes, ect....
Posted by: kenna at January 11, 2007 09:24 AM (LTMI7)
7
Liver? Gah. The oil filter of the body. No thanks. I'm with you on that. Yargh.
And "Aah Baach" Radar, on Hawk & Trappers advice, while trying to get to know a new nurse.
Tail? Make soup! Mmmmmmm oxtail.....(sort of)
And "Aah Baach" Radar, on Hawk & Trappers advice, while trying to get to know a new nurse.
Tail? Make soup! Mmmmmmm oxtail.....(sort of)
Posted by: Amy at January 12, 2007 05:19 AM (2Y4cG)
8
Tail - makes good soup...........heart and liver - well if you can stand to cook it, the dogs and cats will love you. Otherwise, it will eventually find its way to the bottom of your freezer and be there till the end of time.
Posted by: mary at January 12, 2007 11:03 AM (hdKOX)
9
The best links in internet
crochet pattern purse
purse hardware
fake louis vuitton murakami handbags
handbag louis used vuitton
louis vuitton - monogram boulogne purse
pink chanel handbags
wholesale purse handles
place mat purses
coach purses order wholesale
authentic handbag louis vuitton
cell phone purse
luis vuitton replica handbags
coach gucci handbags
ladies vintage handbags
louis vuitton suhali handbags
louis vuitton handbag onl
louis vuitton handbag toronto
replica louis vuitton fleur handbags
authentic louis vuitton vernis handbag
new w tags louis vuitton alma handbag purse bag
purse patterns
exact quality replica dooney bourke handbags
2003 coach purses
replica coach purses or handbags
knock-off designer handbags
Thanks!
crochet pattern purse
purse hardware
fake louis vuitton murakami handbags
handbag louis used vuitton
louis vuitton - monogram boulogne purse
pink chanel handbags
wholesale purse handles
place mat purses
coach purses order wholesale
authentic handbag louis vuitton
cell phone purse
luis vuitton replica handbags
coach gucci handbags
ladies vintage handbags
louis vuitton suhali handbags
louis vuitton handbag onl
louis vuitton handbag toronto
replica louis vuitton fleur handbags
authentic louis vuitton vernis handbag
new w tags louis vuitton alma handbag purse bag
purse patterns
exact quality replica dooney bourke handbags
2003 coach purses
replica coach purses or handbags
knock-off designer handbags
Thanks!
Posted by: theusecarspeaker at June 23, 2007 10:24 PM (PLBWg)
10
MKV to AVI ConverterIpod Playlist Transfer
Posted by: helen at June 26, 2009 01:23 AM (Cy9Vq)
Processing 0.0, elapsed 0.0111 seconds.
18 queries taking 0.009 seconds, 18 records returned.
Page size 12 kb.
Powered by Minx 0.8 beta.