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.

On Thu, 06 Sep 2007 09:29:08 -0400, DownTime
wrote:


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.

Agree about the cook, but I've never met a cut of venison that comes
close to a good cut of beef. I've had all you mentioned and some
more, and the only thing I wouldn't flat turn down is hog and gator.
Hell, I don't even like lamb unless it's in gyros.
I'm not a gourmet type, but since my wife is a superb professional
cook, I don't have to eat out. When we do, it is usually to partake
of a local specialty. I had my fill of micro-brewery beer when I was
a corporate cog, and never had any beer more satisfying than a
Hacker-Pschorr Weissbrau with a slice of lemon in a Chicago bier
stube. I always try to have some bottles in the fridge along with
some Czech and Polish brews. But I won't turn my nose up at
a MGD either. Different strokes.

--Vic

wrote:
On Thu, 06 Sep 2007 09:01:44 -0500, Vic Smith
wrote:

only thing I wouldn't flat turn down is hog and gator.

Gator is good if you get a small one, hogs are best caught live and
fattened up on Purina hog chow for a few months. We have a bunch of
them around here and the state has a trapper on contract.

I enjoy Gator if it is sliced thin, and pounded to tenderize it. It has
a very delicate flavor, similar to veal.