Sunday, 27 March 2011

Whitefish ceviche

Although ceviche is technically cooked, this site from Jesse's future home state eased my concerns:
  http://www.dnr.state.mn.us/volunteer/janfeb06/raw.html

1 cup of lime juice and cilantro are mandatory. I added red onion and garlic as well.

Let it 'cook' for 10 minutes to 8 hours in the fridge.

Neither Kim nor I  have never eaten ceviche before, so it is difficult to comment on the dish.

But we ate it all.

Cilantro definitely helps take the bite out of any lingering fishiness.


To downplay the artsy factor - Kim took this photo.

Thursday, 24 March 2011

draw applications

I put in for my hunting draws today. buck mule deer in my study area and around Fort Collins, and cow elk in the same. It took me an hour to figure it out.


Lots of differences from Alberta- for one you pay for the license when you put in for the draw. You get a refund but are out that money until fall. For example sheep tags are $250, which means I will not be putting in for a tag. Also you don't build preference points unless you pay $25.

Anyways if anyone is interested in coming down to hunt elk or any other Colorado wildlife you will have to put in for draws by april 5. Don't worry it will only cost ~ $500 for a bull elk tag.

Tuesday, 22 March 2011

Venison tartare

Made it. Well Kim did most of it.

You all need to make this.

*We used half the suggested amount of capers

Sunday, 20 March 2011

Elk Meatball Subs

We made elk meatball subs from here

http://smittenkitchen.com/2011/02/meatball-sub-with-caramelized-onions/

as suggested by Jesse

Everyone down here packs their meat in plastic wrap or ziploc bags before wrapping it in butcher paper, which I was surprised about. However it does keep the meat from getting freezer burn and also makes it easy to quickly defrost in water if you decide an hour before you want to eat that you want meat.

we mixed in a bunch of shit




made balls






browned them






cooked in tomato sauce





added caramelized onions and fresh mozarella



they were really good. the meatballs were really pretty simple but had good flavor

Saturday, 19 March 2011

Venison soup

Made a soup.

The best part is that it is a soup and not a stew.

Somewhat mulligatawnyish.

Kim liked it.

Diced venison (1 lb), 1 leek, 1 onion, 1 apple, 1-2 tsp curry powder.


Brown in butter (said like the guy from here http://www.youtube.com/watch?v=C8Wu3Bps9ic )


Add water, ~1/2 cup of rice, beef bouillon.

Simmer for 2 hours.





It actually looks like it is supposed to, which is pretty ugly.

It would work well with Joey's elk or O's moose.

Kim and I are hopefully going to make the tartare this week.

Token ptarmigan photo

I just stumbled across this photo and thought I would post it. Steeve slayed something like 14 ptarmigan and we bbq'd the legs. I don't know if ptarmigan cycle, but there were none up there last year. Hopefully I limit out this year.

Nature's stupidest and tastiest bird - or is that pheasant?

Tuesday, 15 March 2011

How I like mallard (return to Kosher Korner)

A meal that harkens back to last fall, and a morning that resulted in a mallard.

(*stock photo of Oliver retrieving duck, does not
reflect exact events of aforementioned morning)


I've taken to treating most of my ducks the same way - breasting, and removing the legs. The legs go in the freezer for eventual stew, and the breasts go in the pan.


To do the duck breasts I use a few thin slices of Serrano ham (Spanish prosciutto), fresh figs, olive oil, red wine, balsamic vinegar, black pepper, brown sugar and butter.


The duck breasts are wrapped in the Serrano ham then sprinkled with black pepper. I let them sit for a few minutes while i heat the olive oil in the pan. I did some thinly sliced roasted potatoes with the duck, which lurk in the background.


I sear the duck at very high heat, until the Serrano ham is browned on both sides, then transfer the duck to baking dish. The dish is either a) set aside if the searing has also cooked the duck to my liking, or b) finished in the oven. I like the duck rare, so usually go with option a).


Next, the pan is deglazed with the wine and balsamic vinegar until reduced by half. Then I add figs and butter, peppering and brown sugaring to taste. If the balsamic vinegar is sweet, the brown sugar amount is much less.

Finally, the duck breast is sliced, and the fig red wine reduction is spooned over it.


Good.




Amazing footage

been playing these over and over and over

i think the last one is a last waltz out take

http://www.youtube.com/watch?v=B_hsp4SBwO4

http://www.youtube.com/watch?v=11Y987Uf1wY

http://www.youtube.com/watch?v=sL-G1BfTvyI

Sunday, 13 March 2011

Restorative eloquence



Just to up the manliness quotient after my clothing-related post.

Product Placement: MEC bibs

I don't think I'm much of a gearhead (unless it catches fish...), and clothing in particular isn't something I spend too much time thinking about. This year, though, I decided I could probably benefit from a pair of water/windproof bib pants, for icefishing and other wading-around-in-the-snow activities. I ordered a pair, MEC's Synergy 2 bibs, and now I wonder why I ever bothered doing stuff in the snow without them. They're really very good, they keep snow out of your boots, cuffs and waist, they block wind, they're waterproof (which means I can kneel down in slush/overflow while icefishing with impunity), they're comfortable, they're warm, and they're easy to piss out of. I bought some other winter gear (down jacket, hard shell), and they're nice, but the bibs are great.




A bit lame, I know, but our content addition rate has begun to sag. Maybe I'll kill something this weekend and take some photos of it.

Saturday, 12 March 2011

Hunter Safety

So I have to take a hunter safety course now to hunt in Colorado and had to do it this weekend because it is the last one I can do before big game draws have to be in.

Hunter safety in Colorado consists of two 6 hour classes taught by 2 60 year old men and a hand gun-toting woman attended by 30+ people 1/3 of which are kids, 1/3 of which are college-aged guys who take notes on things such as "don't point the muzzle at your hunting partner" and "getting dirt on your meat is bad", and 1/3 of which are middle-aged, short, balding men who attempt to answer (invariably incorrectly) every rhetorical question the instructors ask, which averages about 35 per minute...give or take.

The highlights of the course included 1.5 hours of instruction on which of the 20 guns the instructors brought were their favorites, several videos on how to shoot your hunting partner, most of which were blocked by one of the instructors who literally kneeled directly in front of the TV the entire time, and an hour of survival instruction during, which the half-paraplegic instructors told us of all the times he has been in survival situations, that hypothermia doesn't have anything to do with cold it is just when your body temperature gets too low, and that you have to practice with magnesium fire starter so you know how to use it but that you should never practice with it because it burns too hot.

The second session is tomorrow, during which we at least get to shoot. Hopefully I won't have to use the gun on myself....

Tuesday, 8 March 2011

Interesting

Good basic how to on natural gas production. Basis for growing concern over fracing.

http://www.nytimes.com/interactive/2011/02/27/us/fracking.html

Me and Dre in a few yrs



I got this photo from:



http://awkwardfamilyphotos.com/
(in case the hyperlink didn't work)

It was labeled: Casual Tuesday, Everything goes with jeans

This is so hilarious for a number of reasons, but 2 are worth mentioning here:

1) Is this Mom, Dad, and their 2 daughters; or is it Dad and his 3 daughters?

2) Why are Dad's nipples so low on his body? There is so little space between nips and belly button, but so much between nips and shoulders. WTF?

The original website is a good way to spend a min or two.

Saturday, 5 March 2011

How-to: break down and move a big, dead animal

I like hunting a long way from the road. This is especially true when I'm targeting species I don't have much experience with - I try and make up for my lack of expertise with, say, elk or moose, by trying to get to places that other people don't want to spend the time and effort getting to - if I can't outsmart the smart ones, then I'll spend the extra effort to get to the naive ones. So, this is a lot of fun, as it combines the twin adventures of hunting and getting into the backcountry. There's a problem, though; success at hunting means you've got a very large, very dead animal, and you're an awfully long way from your vehicle. Here's what I did this year:



Kill a moose. Try and get a small one, they're easier to move. At this point, I'm only 15km from the truck, but it's upstream, so that's not going to happen. Downstream is 65km of river before hitting the road again.



I use the gutless method for taking apart animals - I first used it on my elk on the Berland, and I was so impressed with how neat and straightforward it was, I've continued doing it. First step, cut through the hide along the belly and up the legs, and skin the upper half of the animal toward its back. It's pretty important at this stage to minimize the amount of hair you get on the meat - it just sticks to it, and it's a pain to remove later. Try to keep your hands clean and hair-free, as much as possible, having some rags/cloths/shop towels around helps. Also, skinning's a bit easier when there are bigger trees to tie the legs to; try to shoot your animal next to something a bit sturdier.



This next bit isn't one I have good photos of; my hands were kind of messy at this point. This involves taking the quarters, backstrap and other meat (neck, flank, brisket) off of the top side of the animal. It's all pretty easy. Start with the front quarter; have one person stand dorsally of the animal, and pull the leg up toward them, while the other cuts in underneath between the leg and the chest/ribs. Follow the natural muscle separation, and progressively free the leg and shoulder from the rest of the moose. This quarter comes off, and goes in a game bag on a tarp. You brought both of these things with you. Next is the hind quarter, which works the same way (but is heavier, and involves a bit more cutting through muscle). Work your way up from the belly side with a knife, while the other person pulls the leg up and away from the belly. You'll reach the pelvis, skim the knife along the bones of the pelvis, staying close to the bone. You'll reach the ball-joint, cut around that and it pops out easily. Continue cutting upward until the hind quarter is free. It's easier than it sounds. Bag the hind quarter, then remove the backstrap, brisket and neck meat. The neck meat's probably the hardest part, but there's no real reason it needs to come off as one piece. Now you're left with an animal with no skin and no meat (except the ribs, we'll get them later) on the top side. Stretch the skin from the top side out above the back of the animal, and roll the animal over onto the outstretched skin.



Now that it's rolled over, skin the other side, working from belly to back. Once that's done, repeat the same procedure, removing the quarters, backstrap and neck and brisket. Once that's done, you can get into the body cavity and remove the tenderloins. By waiting until almost all of the meat is dealt with and packed away before opening the gut cavity, the whole process stays really clean. Once the tenderloins are out, you can remove the ribs; a hatchet works well, a Leatherman saw works very poorly.



When all's said and done, you should be left with two things: clean game bags full of tasty meat (pictured is about half of the total), and a pile of bones, guts and legs. It's pretty satisfying to look at what's left behind, knowing you've picked things clean. I did leave behind the heart (nothing much left of it), the kidneys (not recommended, as they can have high levels of metals), and the liver (I've never liked it, and it deteriorates quickly in bull moose during rut).



So, you've got bags of meat, and you're likely too tired to paddle to the road that day. At this point, my two biggest concerns were a) cooling the meat down quickly and keeping it dry, and b) larger carnivores than me taking my hard-won moose away. The solution to a) was to put together a rack out of driftwood to get the meat up off the ground, and make a tarp roof to keep off possible rain (though it didn't rain). The solution to b) was to spend the rest of the afternoon gathering a huge pile of driftwood, and using it to keep a fuck-off big bonfire going all night next to the meat, which my hunting partner and I took shifts feeding. Both solutions worked.



The next morning, pack your game bags in your canoe, and paddle on home. We built a small frame of driftwood in the bottom of the canoe to keep the bags out of the water, and were pretty conscientious about bailing, to keep things dry. A small moose takes up about this much of a canoe - pack accordingly.

To come (though not really, as I don't have photos), how to spend four days cutting up a moose....

Where is my mind?

I've been drifting back here more and more lately...









Family Friendly Once Again

The photo originally attached to my "Not so much shoots" post has been "altered". See comment therein if interested.

We have once again returned to providing a more family friendly atmosphere.

Thought you'd like to know.

Kosher Korner



Oh the delights of the swine.

A retroactive post, but important nonetheless.

The images are self-explanatory, and if I were to do this again I would loosely weave more strips around the bowl to account for shrinkage.













Healthy breakfast (note the salad).





First Stats Post

This is a paper I had to read for a class I am taking. It outlines hierarchical models, focusing on Bayesian hierarchical models. It is long and dense but the main points are in the first couple sections. It is a pretty sweet way to analyze data and makes a lot of sense for complicated problems. The main point is that breaking models down into separate components of uncertainty allows for a very adaptable framework. Then the MCMC methods can allow for fitting these super complex models.


Friday, 4 March 2011

more issues and questions

1. I can't help but notice that the link form our sister site to our site has been taken down. I thought the girls were cool with our offensiveness??

2. Does Andrea know about the post yet??

A new species:

Kimursus orientalbertensis






A new member of the K&A household

My bearskin finally came in!
$300 and nine months of waiting.



















We do not know what to do with it, and I am not sure if it is too late for a rug. At any rate, he was a beautiful bear!