Vic Smith wrote:
On Thu, 06 Sep 2007 08:52:35 -0400, DownTime
wrote:

JoeSpareBedroom wrote:
"HK" wrote in message
. ..
http://video.yahoo.com/video/play?vid=67160&fr=yvmtf


This ought to rile up the mindless inlanders.

Onions, cajun spice, 6 rounds, BLAM! Should be easy to get at least two of
them.


You LIKE to eat them things? Not me, I've tried deer a few times, always
from someone who likes to hunt "Here try this, it's my secret recipe".
or "It's the wife's speciality". Never once did I go back for seconds.
For me, it is all and always too gamey. I may try it again someday, but
that's unlikely.

I've been to a number of "game dinners" and had a wide variety of
dishes, including venison, bear, buffalo and moose. I share your
opinion.
It makes perfect sense that we grow beef and KFC, and manufacture
Cheetos.

--Vic
Make no mistake, and as JSB just indicated, it is probably more the cook
than the ingredients.

I've had other so-called exotics; elk, buffalo, bison, wild hog &
ostrich, and can state for each, I would have it again if I was in the
right location for it. As to seafood, while in Hawaii a few years ago, I
had white marlin, marlin, sunfish and each was done right.

As to my location comment, it sort of leads me to try various localized
specialites: crab while in MD, salmon on the west coast, cold water
lobsters in NE, grouper in Florida, & bison/elk in the midwest, etc. To
each I usually check for a local micro-brew as well. I much prefer the
smaller almost boutique providers, than the stuff produced in quantities
to fill in every lake in the land of 10,000 lakes.