1. #421
    Just waiting for the paperboy. supporting member
    Lebell's Avatar
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    Hell yeah! Hell no!
    We read you the first time, JNP.
    Gawd...

  2. #422
    My dog is cuter and smarter than yours. Join us... or die
    BKR's Avatar
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    Hell yeah! Hell no!
    Quote Originally Posted by Evergrey View Post
    It's not that I take joy in killing so much as I take pride in doing it right and well, respecting the animal and knowing that I gave them as kind and swift of an end as possible.

    Killing them made me respect and appreciate the lives that are taken so I can eat a lot more.

    And also it's so fresh and delicious.
    Nice post, I feel the same way. Still got plenty of venison, goat and lamb in the freezer, more getting fat in the pasture.

    Ben
    Falling for Judo since 1980

  3. #423
    ChenPengFi's Avatar
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    Quote Originally Posted by BKR View Post
    Nice post, I feel the same way. Still got plenty of venison, goat and lamb in the freezer, more getting fat in the pasture.

    Ben
    Agreed.
    Btw i'd trade some crab, shrimp and octopus for some lamb and venison any day.

  4. #424

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    Hell yeah! Hell no!
    This post reminds me... I'm running out of bacon and spam

  5. #425
    Evergrey's Avatar
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    *droooools* oh man, I love lamb way more than beef, goat is great in a curry or stew, or roasted if it's a nanny goat, and VENISON... I make this stew with honey and mead or port wine, sweet onion, mushrooms, young red potatoes, rosemary and thyme and a lot of black pepper, a bit of cinnamon and whole cloves of garlic...

  6. #426
    ChenPengFi's Avatar
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    That sounds delicious.
    Pig?

  7. #427
    Evergrey's Avatar
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    Hell yeah! Hell no!
    Oh gods yes, wild boar! Roasted with garlic cloves stuck inside of it, some white wine, a bit of honey, some cinnamon, salt, sage, thyme, rosemary, and a ton of butter.

    Or cajun spices, cayenne pepper, garlic, butter.

    Or spicy Szechwan seasonings, cumin, and prickly ash.

    Or heck, roast that sucker until it is crispy on the outside and juicy on the inside.

    *drool*

    Wild pig is awesome.

  8. #428

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    Be sure to score the skin of the pig before cooking for epic cracklings.

    I personally prefer pig low and slow, to preserve and render more of the fat out.

  9. #429
    judoka_uk's Avatar
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    Quote Originally Posted by jnp View Post
    Pfft, you people haven't even developed the tech for chicken fried bacon or fried beer.

    America has never even heard of the term "class".
    In Scotland they deep fry mars bars.



    Your move, yankees.

  10. #430
    ChenPengFi's Avatar
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    Well not that i'd eat one but "we" do twinkies:

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