What's Cooking?

[BilletHead]

       Forgiven,

You should seek the path of waterfowl enlightenment. I am not a chef more of a food hack but if I can make it taste good. Let me take that back they taste good on their own. Want me to save you the livers? HA! Hope you get to try a good dish some day and maybe our paths will cross and I will work up a dish for you.

BilletHead

 

[Johnsfolly]

I like ketchup on scrambled eggs. Yesterdays breakfast was homefrie potatoes with onion, peppers, garlic, and herbs. Put over easy Jfolly farm fresh eggs on top with a little S&P and ketchup on the side. I love the yolk running into those crisp potatoes.

[BilletHead]

Posting form the goose blind,

I knew I could count on the ketchup on the eggs! It makes them look pretty. 

[Johnsfolly]

Marty

 Are you just letting us know that it is a slow day for geese? Are we going to start seeing live post updates? Posting from the kichen... Posting from the toilet...

Anyways how was the hunt this morning? I'm going out this afternoon with the scattergun hoping to get into more small game or maybe a fall turkey. Still have not taken the bow out into the woods.

[Terrierman]

I made a huge batch of posole.  6 cans of hominy, one can of white whole kernel corn.  3 pounds or so of pork sliced and semi grilled, then cubed, 6 anchos roasted on the egg, peeled, seeded and chopped, two huge vidalias, coarse chopped, twelve cloves of garlic pressed, five cans of chopped green chiles, about half a cup chopped cilantro, and about four cups of water - maybe a little more to make it actually soupy - then stewed all afternoon.  Served with sour cream, fresh chopped cilantro and hot baguette.

Not bad.  No pictures.  Leftovers for football watching this afternoon.

[ness]

40 minutes ago, Terrierman said:

I made a huge batch of posole.  6 cans of hominy, one can of white whole kernel corn.  3 pounds or so of pork sliced and semi grilled, then cubed, 6 anchos roasted on the egg, peeled, seeded and chopped, two huge vidalias, coarse chopped, twelve cloves of garlic pressed, five cans of chopped green chiles, about half a cup chopped cilantro, and about four cups of water - maybe a little more to make it actually soupy - then stewed all afternoon.  Served with sour cream, fresh chopped cilantro and hot baguette.

Not bad.  No pictures.  Leftovers for football watching this afternoon.

That sounds outstanding. I've never made it, but that's got everything I like in it (well, 'cept the cilantro, but we've been over that already).

[BilletHead]

      Posole,

That does sound good and we will try it with CILANTRO. We like it even though my buddy Ness doesn't.   When we crash his place someday we will bring our own. BYOC .

   JohnsFolly,

Yes slow goose day and I was bored. Will do some shooting this week getting a bit excited to take the bow out. A few turkey around and maybe we will kill some. While you are out prowling keep you eyes open for hen of the woods. it is about time. Dry here again so here is to hoping this weeks front will give some rain.

BilletHead

[Johnsfolly]

BH

I will keep my eyes open. Where do you typically find Hens? Ridges, creek bottoms? I've never found any. So really don't have a plan of action other than stumbling upon them while hunting.

[Terrierman]

18 minutes ago, Johnsfolly said:

BH

I will keep my eyes open. Where do you typically find Hens? Ridges, creek bottoms? I've never found any. So really don't have a plan of action other than stumbling upon them while hunting.

Sulfur shelf are found most often growing on the base of a big mature white oak.  When you find one that's on the small side, let it be for a few days they will continue to grow.  They're great mushrooms but can be a real PITA to clean up.  They'll have whatever was around them when they started growing in them when you pick them. Grass, bark, pieces of rock, small children, you name it.  I pull them into pieces about the size of your little finger, batter (Don's Chuckwagon with an egg added) and deep fry.  Make a batch of cocktail sauce with plenty of horseradish for dipping.  We call them Shrimp of the Woods.  A real treat.

 

[BilletHead]

     We have not found but a couple of sulfur shelf. I keep looking though.   The hens we find at the bases of oaks that are on their way down hill. Past their prime and deteriorating. Have found them in damper timbered areas and on well drained hill sides. Guess it depends on the available moisture and ideal conditions. Our man Gavin on here should chime in as he knows a bunch on shrooms. When you get them figured out in your area you can be overwhelmed with the abundance of them just like you have with the chanterells.

BilletHead