BilletHead

Yea, Be the manliest of all and do it really right and go tar tar. Which one of you have done that? The BilletHead's have with deer heart, remember? We are men here! Although Mrs. BilletHead I will say is the womanist since she has no hair on her chest , BilletHead

First thing you know he would be tweaking that thing to see how it would do better. Even though it is a scattergun he would have a scope or red dot on it. BilletHead

I was thinking of more and more as I was typing.. I had so many more but did not want you to think I was picking on you . BilletHead

Had no idea vehicles even had this. Watch out for one that comes up saying too much good food. Call girlfriend. etc. It may be reading your mind. If it ever comes up saying time to refinish your deck you had better do it . I would understand if it came up saying no cilantro zone ahead or exit for the next pea! BilletHead

We need to figure out what we can plant in a food plot that makes them blind, deaf and takeaway their sense of smell. That and make them use the trail under our deer stands. Grow antlers the size of extinct megafauna. Get right on that my Scientist friend! In the mean time fermented apples will work, BilletHead

Did you cook that in Maryland? If so where is the step by step ? Can't say it looks tasty, just have to trust you. Did you let your Mrs. order or just let her eat off of your plate? Post the recipe. I will make it with hybrid the illegitimate offspring of the striped bass. BilletHead

You are still finishing them off on the grill or skillet or even a oven. A shorter time on and the meat will be perfect to your liking. Might be hard for you to see, heck you still don't think that a wild duck or goose is edible . See the smile face? Just picking on you MoPan, BilletHead

It as worth this post to hear all these stories! I can share one from this gun when my grandma used it. She and grandpa lived in mid north Minnesota on a lake surrounded by small cabin type houses along two sides. He would take out his ice house and fish and spear northern pike. They had a crabapple tree in the yard. One that loaded with fruit every year. Some of that fruit would fall to the ground while others would not. The ones in the tree would ferment. She said when there was snow on the ground and the grouse had to work hard for food they would cone into the yard, fly up into the tree to get the fruit. Knock some onto the ground and the feast would commence. The grouse would become inebriated on the fermented fruit. Some would fly into the house and knock themselves silly and she would go out and wring their necks. Others she had to chase down and finish them off with this 410. I can only imagine the circus going on. I heard some fantastic stories as we all have from out grandparents, BilletHead

See here guys! Remember the story of doubting Thomas? Well we have our own OAF member Tho1mas who is sold also on sous vide. So we have a non doubting Tho1mas. There are some here saying they are still not sold. And then we have the Hamanator that is a new proud owner. Get on the sous vide train boys before you miss the ride, BilletHead says

He wore me out in the daylight! BilletHead

That's what it is guys, 530A Billethead

This is one time I feel badly for the shad. BilletHead

Had and passed my first one a year ago. I feel for you Mitch! Miserable, BilletHead

Many moons ago I was gifted my Step Grandmas four ten side by side shotgun. I have shot many bunnies with it in the past but took a long hiatus going out for rabbits. Have always been able to keep busy chasing waterfowl in the winter until this one. Big lock up with ice and no birds in my hunting area. Needing to go outdoors badly, cold or not I need to be out there. I had seen a place from a distance that just looked like rabatat (rabbit habitat). North of BilletHeadVille about 25 miles on a farmer friend I have go do anything I want on his place. The field is disked corn stubble but in this fields are three old waterways that are very gnarly. Multiflora rose, tall weeds, broom sedge and blackberry briars. Thick enough it was impassable in places. Frozen ground I drove to the high end of one. just as I hoped rabbit tracks. So I worked it from one end to the other and shot three! Happy with this I tried another smaller draw. Seen one but no shot. Drove over the last and nothing at the start but at the bottom pay dirt. Three more. I was six for six until the last one which I had to chase and shoot two more times to finally finish him off in the thick junk. At eight degrees I had ice on the stash but was hot from beating brush. Thanked Grandma and headed home to clean the game, BilletHead

You two are cracking me up this morning, Yerba Mate brings back a distant memory. While at a primitive skills / knapp in gathering I used to camp and attend at there was a guy we knew. He was a primitive skills expert and had all kinds of tinctures , potions, herbs, and other supposedly good for you things. He made a tea out of Yerba Mate and was passing it around for folks to try. Mrs. BilletHead and our now deceased prior forum member RVConrad's wife tried some. I seen the look on their faces when they took a sip. I declined my portion . Then when the maker of the brew turned his head I seen the girls pitch the tea. I did not see any changes in Mrs. BilletHead that day or anyone else that tried the stuff. Thank goodness I suppose it could of been a free for all ! If anyone else wants to try this you can get a supply at Ma Ma jeans Natural food markets in Springfield. We have seen it there when buying bulk spices. BilletHead

The BilletHead's dinner! Not in Missouri though BilletHead

Tomato, tomato. Potato, patato. Squirrel, guinea pig. They are all the same once you skin them . BilletHead

My old buddy said he took crappie for a dip in Crisco bay, I preferred the peanut sea, BilletHead

I actually googled that place up once Rick, BilletHead

Have many places to go Rick! What do I sub for guinea pig? BilletHead

I the spiced butter, shallots, garlic, ginger, cardamom pods, cloves, cinnamon in stick form, oregano, turmeric, fenugreek (need to look this one up, haven't yet) In the wok with meat. The spiced butter, berbere powder (did check out some of the stuff in this), more fenugreek, ground ginger, cumin, grond clove, black pepper, more garlic, green chilies ( used some of our smoked jalapenos ), Yes RPS some of both. Pretty intense at the first but got used to it fast. After the meal the mouth burn was gone and left me wanting more. Baby steps I told myself, BilletHead

There's a shadow hanging over me.... oh I believe in Leprosyyyyyyyy BilletHead

Bet he measured every jaw of every fish he netted, BilletHead

Here goes the BilletHead again, Last recipe we went to old Mexico with Pozole Rojo. Today we are going to the other side of the world to Africa. Mid East Africa. Ethiopian tibs is what we will be cooking. Started off with niter kibbeh or called spiced butter. In this whole dish we used spices I have never used before and this part of the dish, the butter is no exception. A pound of butter with spices cooking together to make a clarified butter, A half hour or more of cooking then strained. All we needed is a quarter cup but the rest will last six months in the fridge. I am telling you this would be good on toast or fresh bread! Rice in the rice cooker it was time for the mega wok to be fired up at 8 degrees outside . Thin sliced red onions into the dry very hot wok to get crispy and brown on the edges then in goes the bite sized pieces of meat, two pounds worth and some of the spiced butter into the wok. In the hot wok working fast just browning the meat on the outside, Into the mix goes the various spices and a few more seconds of spinning around, torn apart tomatoes with a half cup of red wine next and mixed well into the spiced meat, This whole cooking process in the wok was quick. Plated up! I am telling you this is one of the most spicy dishes we have made. Rice on the side for me and the Mrs. piled her stuff on the top. People some of you need to get out of your comfort zone and abandon your foo, foo dishes and comfort food. Yes we still do foo, foo and comfort but by all means venture out. It is all your fault on here and my fault for finding other ways to do game meats. Remember everyone before domesticated meat we were living on wild game. Take a step back you all to your roots. I googled up Ethiopian cuisine after this dish was made, https://en.wikipedia.org/wiki/Ethiopian_cuisine Not sure where we will be going next in the food world but have a couple places in mind. Maybe next weekend?, BilletHead

This is a mild sidetrack, very mild. Excited to see this fish, BilletHead