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 | Alaska Grand Slam Winner(2:00)0% of 0 votes Check out a preview of Brandon Steele's Alaska Grand Slam hunt. He battled the Alaskan wilderness for his shot to take home brown and black bear, caribou, and more. |
 | Watch Out For Shootin' Granny(0:30)0% of 0 votes We wouldn't dare mess with this strapped granny. Better watch out or she'll shoot your "toodles" off! |
 | Deer Hunting Prank(2:19)0% of 0 votes When you take your buddy hunting and he's this serious, it's only fair if you pull off a good joke at his expense. |
 | Bear vs. Caribou(3:19)0% of 0 votes An amazing nature video of a battle between a bear and a caribou. Who do you think will win? |
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Comments (6)
"Wooden spoons only for metal"? What? It's cast iron, what's he going to do, scratch it? My cast iron has a mirror surface that's as slick as any non-stick treatment. I can slide omelets around on it at camp. "Baking at high temperatures causes food to stick"? He's baking at 350 deg. No one bakes at "high temperatures".
By the way, it's traditionally known as Shepherd's Pie.
I am not a chef, but I know several. Even though I can cook rather well,(my wife is better) I have learned much from my chef friends. If they recommend something, I have learned my stuff will turn out better if I do it their way, not mine. I don't claim to know all of the reasons why they do what they do, but they went to school to become a chef. There were very few things more frustrating in the ER than the person who knew more about medicine or nursing than those of us who went to school to learn what they think they know because they read an article online or a friend told them "the real story".
I don't care what it's called, (I have heard it called both, and also Hobo pie) it still sounds good. I will have to try it.
Heh. So, we know each other then? No? I didn't think so. You're intimating I know nothing about cooking because I know nothing about ER procedures? Lotsa stretchy guessing, there. I have cooked in camps, with cast iron, from Alaska to Kansas, for money. Pretty good money. But, I have little "formal" training from chef classes. My experience with "chefs" are that many (not all) I've met are narrowly trained, and stay in their comfort zone with cooking. I seldom have trouble with them in camp because there's no clean kitchen, fancy tools, and running water.
Non the Less...
I did make the dish tonight, with my usual touches. I used elk, not deer, (it's what I had) and cut up four ripe tomatilloes into wedges (about six wedges per 'tillo), and three-quarters cup of salsa verde. Mix in and let cook with no lid (to dry the extra liquid in the salsa). I also used two packages of OreIda steam-in-the-bag cheesy potatoes to make the mashed potatoes (no time to boil and mash fresh ones today). Since I generally use a camp style dutch oven, I was cooking in a 10" (4 qt) one. Five briquettes under with the heat ring, and 18 on top. This will brown the tops of the potatoes. If you do this in an oven, remove the lid for 10 or 15 minutes to brown them.
Oh, I used my stainless steel spoon to stir and serve...
I did not mean to intimate that you don't know how to cook, and if you took it to mean that I apologize. I have met different chefs than you, and have even argued with them on points of cooking venison as they assumed it would be the same as beef. But in their area of expertise, I do not presume to match my skills with theirs, because they are trained for what they do and the things they have been trained to do in the kitchen are different than what most of us would do. Some of them couldn't cook in a deer camp (or wouldn't) because they are usually high achievers that won't place themselves in situations where they could possibly fail.
It's just that when someone is trained for a skill, and I'm not I am not usually receptive to criticism by others who do not have that same training.
As I said in my first post, very few things are more irritating than have someone with no training, and usually a background of watching it on TV, to think they are an expert. I have had women and men get in my face because they had watches "ER" and "knew" that this wasn't the way that it's done. One woman was irritated that she was not being seen and gave the usual "if I was dying, there isn't anyone would take care of me." I was the charge nurse and explained that the reason things were taking so long was there was a "code going on because someone was trying to die and we were working to prevent that, I' m sorry it's taking so long and I have to get back to help with the code..." I've had this conversation many times with many different people.
So, I'm sorry if I seemed defensive in my comments that were in response to yours. I apologize for offending you, there was no offense meant.
This is a good video - a very workable recipe for use in hunting camp or in the home. If Ketchup is a good flavor to add to this dish, why not just include it into the sour cream mixture and let its flavor be infused into the entire dish? Perhaps OL should consider having a section just for game cooking videos. For those of us who like to cook what we catch or shoot, keep the recipes coming.
Incidentally, for those who really know about cooking in cast iron, few who go to the trouble of getting a really good buildup of seasoning such that the surface is just right for non-stick cooking will risk scratching that precious surface by using a metal serving implement. I agree with using the wooden spoon!
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I am not a chef, but I know several. Even though I can cook rather well,(my wife is better) I have learned much from my chef friends. If they recommend something, I have learned my stuff will turn out better if I do it their way, not mine. I don't claim to know all of the reasons why they do what they do, but they went to school to become a chef. There were very few things more frustrating in the ER than the person who knew more about medicine or nursing than those of us who went to school to learn what they think they know because they read an article online or a friend told them "the real story".
I don't care what it's called, (I have heard it called both, and also Hobo pie) it still sounds good. I will have to try it.
I did not mean to intimate that you don't know how to cook, and if you took it to mean that I apologize. I have met different chefs than you, and have even argued with them on points of cooking venison as they assumed it would be the same as beef. But in their area of expertise, I do not presume to match my skills with theirs, because they are trained for what they do and the things they have been trained to do in the kitchen are different than what most of us would do. Some of them couldn't cook in a deer camp (or wouldn't) because they are usually high achievers that won't place themselves in situations where they could possibly fail.
It's just that when someone is trained for a skill, and I'm not I am not usually receptive to criticism by others who do not have that same training.
As I said in my first post, very few things are more irritating than have someone with no training, and usually a background of watching it on TV, to think they are an expert. I have had women and men get in my face because they had watches "ER" and "knew" that this wasn't the way that it's done. One woman was irritated that she was not being seen and gave the usual "if I was dying, there isn't anyone would take care of me." I was the charge nurse and explained that the reason things were taking so long was there was a "code going on because someone was trying to die and we were working to prevent that, I' m sorry it's taking so long and I have to get back to help with the code..." I've had this conversation many times with many different people.
So, I'm sorry if I seemed defensive in my comments that were in response to yours. I apologize for offending you, there was no offense meant.
Heh. So, we know each other then? No? I didn't think so. You're intimating I know nothing about cooking because I know nothing about ER procedures? Lotsa stretchy guessing, there. I have cooked in camps, with cast iron, from Alaska to Kansas, for money. Pretty good money. But, I have little "formal" training from chef classes. My experience with "chefs" are that many (not all) I've met are narrowly trained, and stay in their comfort zone with cooking. I seldom have trouble with them in camp because there's no clean kitchen, fancy tools, and running water.
Non the Less...
I did make the dish tonight, with my usual touches. I used elk, not deer, (it's what I had) and cut up four ripe tomatilloes into wedges (about six wedges per 'tillo), and three-quarters cup of salsa verde. Mix in and let cook with no lid (to dry the extra liquid in the salsa). I also used two packages of OreIda steam-in-the-bag cheesy potatoes to make the mashed potatoes (no time to boil and mash fresh ones today). Since I generally use a camp style dutch oven, I was cooking in a 10" (4 qt) one. Five briquettes under with the heat ring, and 18 on top. This will brown the tops of the potatoes. If you do this in an oven, remove the lid for 10 or 15 minutes to brown them.
Oh, I used my stainless steel spoon to stir and serve...
This is a good video - a very workable recipe for use in hunting camp or in the home. If Ketchup is a good flavor to add to this dish, why not just include it into the sour cream mixture and let its flavor be infused into the entire dish? Perhaps OL should consider having a section just for game cooking videos. For those of us who like to cook what we catch or shoot, keep the recipes coming.
Incidentally, for those who really know about cooking in cast iron, few who go to the trouble of getting a really good buildup of seasoning such that the surface is just right for non-stick cooking will risk scratching that precious surface by using a metal serving implement. I agree with using the wooden spoon!
"Wooden spoons only for metal"? What? It's cast iron, what's he going to do, scratch it? My cast iron has a mirror surface that's as slick as any non-stick treatment. I can slide omelets around on it at camp. "Baking at high temperatures causes food to stick"? He's baking at 350 deg. No one bakes at "high temperatures".
By the way, it's traditionally known as Shepherd's Pie.
Post a Comment (200 characters or less)