Im a fan of cooking big pots of soup, stew, chili, [bleep] that i can eat for several days after messing up the kitchen just once. Getting a big pot of bear veggie barley soup going now.
Are your pups polite about eating once released, or land sharks?
Absolutely. I just separate the meat onto opposite sides of a plate, and I can either snap my fingers or say, 'OK' and they'll get after it, but they won't dare try to steal from each other. They know Daddy doesn't allow that. Good girls they are.
The only thing I see missing in your stew is some potatoes. 😬
Congratulations on great hunt. I’d love to shoot one with my Hawken .54 cal.
I chose not to use potatoes because after several reheatings the starch comes out and the broth gets mealy. I was planning to toss in some barley at the end of the cook but it was so good as it was, decided against it.
I hope you get the chance to shoot one with your Hawken. I have a .50 replica. I figure if I aim for the tree 22 yards to the left on the branch 4 feet low I just might hit the bastard...
LOL. Hey you got the job done! That’s what counts!
I once missed a big ole bobcat that jumped out of the barn at about 20 yards. With a shotgun, no less. 😬
"Allways speak the truth and you will never have to remember what you said before..." Sam Houston Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"
Forgive my ignorance but that’s seems ‘off’ in flavor profile.
Au contraire, mon ami. I can't explain it, but with soups and stews and dishes that call for robust flavors, especially with red meats and ocean critters, I've found that anchovy paste brings it all together and out. I know you're a pro and I'm but a hack, but IMHE it's like adding a bit of quality bullion, especially with dishes I go light on the salt with. It acts as a flavor enhancer, or whatever. Like a Mediterranean MSG. YMMV, but it works for me.
Forgive my ignorance but that’s seems ‘off’ in flavor profile.
Au contraire, mon ami. I can't explain it, but with soups and stews and dishes that call for robust flavors, especially with red meats and ocean critters, I've found that anchovy paste brings it all together and out. I know you're a pro and I'm but a hack, but IMHE it's like adding a bit of quality bullion, especially with dishes I go light on the salt with. It acts as a flavor enhancer, or whatever. Like a Mediterranean MSG. YMMV, but it works for me.
I’ll keep that in mind and try it. I only ever use it in tomato based sauces. Puttanesca and variants. I could see a smidge in certain red meat sauce applications, particularly those involving tomato and/or red wine. Interesting. I get my ‘brown’ and salt from hard caramelization of begs and proteins. Sometimes supplementing additional sugars to accelerate. Pick up Fond with wines and broths. The anchovies is an angle I hadn’t heard. Sounds kinda like using “Kitchen Bouquet”.
Then again, Worcestershire sauce (Lea & Perrins brand only) is one of my secret weapons that finds its way into many recipes. And anchovy is a critical element of that. Fascinating.
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