Posted on 10/11/2017 10:26:44 AM PDT by markomalley
That’s OK of course, I often get into an individual item or style and stick with it food wise, just like when detecting I’ll stick to regular haunts that have consistently produced, sticking with what works.
That said, I’ve encountered hack job deer meat that is a disservice to the animal and I knew why people who’d eaten similarly prepped meat didn’t like it from its “gaminess”. From the taking of the animal to turning it into tasty morsels there’s a few steps that if ignored or done poorly will assuredly affect the flavor negatively. Pops taught me to do it right.
I didn’t say you couldn’t post. But when you post, you can expect to get responses!
Who cares? I’m an old broad, and can take it. I don’t whine, but like my President...I will fight back.
We have striped bass/white perch hybrids stocked in some fresh water lakes here. They can reach over 20 pounds, but are typically 3-8 pounds. They call ‘em “broken linesiders” (stripers are called linesiders, but the hybrids’ stripes are uneven and start/stop.
Many many years ago I was a night manager for Arbys.
After a month working there I lost my appetite for food—any food.
I became skinny as a rail—ah, the good old days. :-)
Good! We need to keep fighting back. It’s working out very well for President Trump.
Hmmm... I have seen fewer roadkill deer lately. Hmmmm..;..
How cool! I love game meat
Interesting, thanks.
My favorite Arby’s sandwich was Swiss King. They took those off the menu decades ago. The brisket and the pork belly wasn’t too bad.
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