Home Forums Hunting & Shooting Hunter's Campfire Wild Bites

I challenge you, buy a box and tell me you ain't hooked...those things are like crack.

Can't do it Barkoff.

There's always 3 boxes of each in our law firm freezer. They're the number one stolen snack throughout the entire building.

Great for the deer stand,too!

So there, if lawyers can eat them, who are you to snub your nose?

I need a deer stand too.

If you and Isaac like them, that's fine by me. As my friend Randy is want to say...Ya only got to make your self happy!

My pard won't even feed Clif Bars to his horses!

Evah body is diff'rent.

That's very touching, to be welcomed into the special inner circle, counselor. Ta.

Couple things, though. What on earth are backfin and Rotel, and when do I add the M&Ms to your recipe?

You're a waterman and you don't know what back fin crab meat is? Oh my word!! And, every real chef in the know uses grape seed oil these days. Olive oil is SO yesterday!

PS...Rotel is to Velveeta what Miso dressing is to salad. The perfect blend!!

Velveeta is not cheese...you ever seen that schitt made? Lets just say acceptable maggot content.....

Read the fat content on those PB&J premade sandwiches, you'll thank me later. My arteries are already starting to harden reading that cheese recipe.........lol

How's that saying go........"That's nacho cheese, that's Velveeta"!!!

It don't even have to be in the refrigerated dairy section!

I am a waterman, of sorts, but we only get crabs worth bothering with (blues) south of the cape (cod). Mostly I use jonahs and green crabs for bait for tautog and bass. Must be a regional thing. Do you call your oysters 'arsters'?

Grapeseed oil is OK, but I still prefer my EVOO. You can have your yellow plastic cheese-like substitute and canned veggies, sir!

As far as miso, it has lots of uses; one is as a salad dressing. Airi's grandma 'marinates' cuts of fish in a light miso paste before broiling. Good lord it comes out fantastic.

man when you come down for the redheads your going to have to whip up one of your meals.

Airi's grandma 'marinates' cuts of fish in a light miso paste before broiling. Good lord it comes out fantastic.
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I bet it does. Can you buy the paste at the Asian markets. We went from 1 Asian market, a good drive from here, to about 5 now and all compete with Wegmans as far as store volume and sales are concerned. I love the Asian markets near my home and office. Eat there once a week.

Major money hauls!

You won't have to wait that long if your fishing outing works out, brother. I'll be bringing as many bugs as I can fit in my large duffel, and maybe a gallon of chowder...I'll just ask you to have a large (and I do mean large) pot, some ability to have a blaze (outdoors is fine; not sure what your laws are as far as fires on beaches but that'd work fine if we can) and point me to where I can get some corn and butter. You might want to have some small tools with you for you and the gang, in order to get into the meat of the bugs, but we should be in good shape.

Bob, if you're around a Japanese market (or a market that carries Japanese products) ask for Koji miso. You can really use any, but most Japanese use a light miso, kind of a yellowy-creamy tan color, for the home use for fish. I'd not recommend the red or brown, as it's quite salty for this use, but you can suit to your taste. Many Japanese chefs mix three or four, but no need to get fancy. Say you've got a lb. of snapper or bass filets. Take about 4 TBSP of miso paste, and dilute it in a bit of hot water; maybe half a cup. Add a bit of sake or mirin to the mix, and pour it on the fillets to marinate for a bit (30-60 mins is fine). Then broil/bake. A very thin, but nice little crust should form.

Toss some chopped scallion on those bad boys for a bit of color and flavor. Do NOT add salt or soy, as the miso already has plenty salt. Add a few cold veggie side dishes like daikon radish, pickled mushrooms, or maybe just a little salad, and serve with some hot rice. You'll make honorable Nihon-jin in no time frat. I mean flat.

I was wondering the same thing...Ya think that the I-Talian Gary Busy can make good gravy too?

Wait a second: you have Italian in you? Only here in New England have I ever heard anyone other than Americans with Italian backgrounds use the term 'gravy' in reference to a sauce...

Or wait, did you mean it in like a, "taters n' biscuits 'n gravy" kind of way? Now I'm confused. Man, you Texan boys are a downright mysterious lot sometimes. This meeting is going to be like a 'when worlds collide' type scenario. Sounds like a kick in the head. I'll just have to keep one eyed peeled watching for the shenanigans. I've been known to take pics, y'know. You have been warned.

I ain't skeer'd of no stink'n camera......
I'm thinking that you've been chicken fried steak deprived... Or is it just that you're ignern't about it?

Hell yes I know what chicken fried steak is. I order mine slathered in gravy--usually it's been a white, and not brown-- every time when I'm down in FL. I prefer smashed potatoes to the grits that's offered as a standard choice, usually, though they can be nice. Whatv puzzles me is that you'd even think I'd NOT have ordered a piece of meat that's breaded and fried. That doesn't even pass a first level fat guy sanity check. I was born at night, but not last night!

no problem with fires on the beach so we're good there. how big a pot you talking. we got one for frying turkeys.