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[rps]

Barritts Ginger Beer here. I bought it for Dark and Stormy's. I had forgotten about mules. Will try it.

[ness]

Might just make it myself...

[BilletHead]

  Sometimes just good Ginger ale but lately have been using Coney Island hard ginger ale. I like that stuff.

Well then Ness let us know. Besides Jamie says it's sexy

BilletHead

[Terrierman]

31 minutes ago, ness said:

They don't taste any better out of a copper mug. Mostly did that for the gf.

What are you guys using for Ginger Beer? She got some Fever Tree, but it's too pricey. I found some Goslings, but it's a little pricey too.

 

Maine Ingredient.  Has the ginger bite that the mule needs.

[MOPanfisher]

Since I don't particularly like ginger, adding a ginger flavored drink to perfectly good vodka seems a waste.

I thought abut making some sort of sardine paste to use as a topping even as strange as a dash of malted vinegar mixed with the paste, but suspect I will just eat them.

[Johnsfolly]

I finally got enough squirrels to make the mushroom and squirrel dish that I have been thinking about with the chanterelles I have found lately. I broke down the squirrel into serving pieces (four legs and a loin piece). I dredged the pieces in a seasoned flour (powdered garlic and a little curry seasoning).and browned them in a little olive oil in a dutch oven. I rehydrated a 1/3 - 1/2 cup of dried porcini mushrooms (store bought) in two cups of chicken stock. Into the microwave for a minute to speed up the process. Added the whole amount of stock and the mushrooms into the dutch oven. Also added 1/2 cup of dry white wine to the pot. I had peeled about 16 cloves of garlic and course chopped two yellow onions and added them to the pot. The liquid covered the squirrel pieces and most of the onion. I covered the dutch oven and added it to a 350 deg oven. Cooked it for about 2 3/4 - 3 hours and checked liquid level. Added water when it got too dry. After about 3 hours added four sliced carrots and 1 1/2 pounds of course cut chanterelles. Cooked for another 30-40 minutes. Served it over wide egg noodles. The meat falls off of the bone and the chanterelles hold their texture. Little salt and fresh cracked pepper to taste. Now I can't wait to get out for more bushytails.

Since she helped with the squirrels and picking the mushrooms, Olivia took a picture of her dish.

[BilletHead]

    Well done me loves eating tree rat! If we get another cool front moving through I will be out and about. I have depleted the yard ones.

BilletHead

[Johnsfolly]

BH - I was finding several bushytails, but now may have trouble finding any fresh mushrooms.

[BilletHead]

  Dry enough here that we are done with shrooms until the hens appear in October I bet. My buddy that lives in St.Louis has a farm near Herman. They found a big generous gallon of black trumpets this past weekend. First ones he has ever found. 

BilletHead

[Johnsfolly]

I have been looking hard for black trumpets and have not found any yet. They are one of my favorites to flavor soups or stews. Dry them and powder them with a spice mill. They have a great rich mushroom flavor.