ness Posted October 10, 2013 Posted October 10, 2013 I'm impressed! That looks and sounds really good. John
exiledguide Posted October 10, 2013 Posted October 10, 2013 BilletHead what model Mandolin did you buy? Mine is about to die and I'm looking for a new and better one.
BilletHead Posted October 10, 2013 Author Posted October 10, 2013 Exiledguide, It is a Jaccard safehands model. We got it at a restraint kitchen supply store in Springfield. Boy it is a neat place with all kinds of goodies in that store. Mrs. BilletHead said it ran about 40 bucks. Came with two blades and five different julienne gizmos. Settings for five thicknesses. We did some taters and squash in the thinnest setting. Olive oiled them and did one layer on parchment paper and seasoned. Cooked and finished under broiler. Man that was good! They also had one that ran about ninety bucks, Mrs. BilletHead did not think I needed one like that I was a bit apprehensive about it slicing meat especially goose breast but it did the job. BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
jdmidwest Posted October 11, 2013 Posted October 11, 2013 I have a day 4 reservation at Schell Osage. Gonna hunt Monday and Tuesday up there that first week. Maybe we can all meet up. Reports of habitat in that area is all was flooded and no crops were raised. Sounds kinda bleak. "Life has become immeasurably better since I have been forced to stop taking it seriously." — Hunter S. Thompson
Gavin Posted October 11, 2013 Posted October 11, 2013 That looks great...did some deer pastrami years ago...it was very good. So was your BBQ sauce. I'm sure that goose would be great...Hard to turn down Mallard & Teal bresticles & legs...its great if done right. Rare...broiled, grilled, or pan fried with some fat.
exiledguide Posted October 11, 2013 Posted October 11, 2013 Thanks BilletHead My mandolin doesn't slice meat very well. I think the mandolin slicer is my favorite kitchen tool along with my Caphilon? gumbo pot
BilletHead Posted October 11, 2013 Author Posted October 11, 2013 JD just PM me when you are making the trip and I will give you my cell number and if you have the time we will visit. Gavin there isn't much better than a fat duck breast that can produce it's own fat to sear up the meat to rare. We finished up our last mallards last weekend. Now we have some nice teal from early season to work on. Yes Duane for sure we will get together. BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now