doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com What is for dinner?

Ted, that duck looks far better than the one featured in A Christmas Story served at the Chinese Restaurant. Regards, Gil

Gil,
The duck was most excellent. A quartered lemon went inside, garlic salt and pepper were sprinkled in and out. About 2 hours, with a small recharge of lump charcoal, I started with Sam�s Club briquettes. 1 Cup of damp wood chips about evenly divided between hickory and pecan, at the beginning, not because of any secret taste from that combo, it was simply what I had a cup of.
Might have to check if the sausage guy has anymore of them.

Best,
Ted

. Paella with pheasant and deer sausage

OK Run. I hunt big lakes for divers with rowboat. Seldom field hunt for waterfowl.

Waxing is my preferred way of removing down and pinfeathers after birds are rough plucked and wings and feet removed. use the head for dipping in hot water with melted stripping wax on top. That is how poultry is made so clean for the market. The wax is usually sold as 'turkey stripping wax" and comes in big blocks. When you get it right all the wax comes off in just a few pieces and goes right back into the kettle. I use a big one that will wax a whole swan or goose.

The synsacrum is the plate of fused ribs at the rear of the vertebral column. I twist it off when I clean ducks as described earlier.

I note that canvasbacks sold for ten times the price of mallards in the market hunting days. I'm sort of like you with geese. I cut breasts into finger size pieces, bread, and bake.

Night time. Check. 15 degrees. Check. Nice, Smokey hickory fire in the grille. Check.




A nice chunk of salmon, hanging out in the smoke:





A plate fit for a King. Or, me:



Alexandra�s own mix of wild and medium grain rice, cooked in chicken stock, steamed vegetables, fried plantain (the chick is Colombian, after all) and smoked salmon.
Fish by me. We cook almost all of our meals to order, every night.




Best,
Ted

Never ate a canvasback, neither a redhead. But, have had mallard, gadwall, woodies, teal, etc. Any duck that beats teal or acorn or corn fed woodies has got to go some. Just sayin'.

SRH

Is that wild rice, Ted? One of my favorite vegetables (and it is a veggie, not a grain). My wife makes an amazing wild-rice salad...almost a nutty flavor.

I think wild rice is actually a member of the grass family. This is local stuff, bought in bulk from one of the tribes, guessing the Red Lake Band, since, that is where I got it. It isn�t labeled.
Wild rice is a very labor intensive food to produce. I have friends that harvest it locally, it involves two people in a canoe, and, mosquitoes.

My wife ate medium grain rice almost daily in her previous life. I�ve introduced her to wild rice, potato�s, and grilled food. Probably some other stuff, too, but it escapes me at the moment.

She took to it like a baby duck to water.

Best,
Ted

Ted, I think "wild" rice cultivation has advanced quite a bit. The two-in-a-canoe is probably a thing of the past given it's availability in every grocery store on the planet.

Being from Minnesota, I grew up with it (it was much more expensive then) and acquired the taste. I prefer not to mix it with white rice however.

I think you are right about it being not a rice but something else.

Two in a canoe thing is if you want to do it yourself. You can actually do that here.

Like, hunting. It also requires a license.

My wife didn�t grow up with it (I did) and I like it both ways. But, I like it best when she cooks it, and, she mixes it with white rice.

I pick my battles very carefully.

Best,
Ted