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Oh I wish I was back home.
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ANd hopefully gets to keep the meat too. [lol]
Actually..........what the hell are you doing here, anyway?
Ain't Minnesota filled with unspoiled beauty, deer as far as the eye can see and huge expanses of wheat and stuff?
Ain't Minnesota filled with unspoiled beauty, deer as far as the eye can see and huge expanses of wheat and stuff?
Adam_MA said:
Shotgun!
As a side note, I find that suburbs/coasters tend to pay $$$ for pest removal while midwest makes the cash with 'special hunts.'
Hell, Soo, Mich made a nice penny with a special Canadian Goose hunt.
dwarven1 said:
OK, the trick is to rinse it off so all the gelatinous junk is off it, then eat it with a healthy dose of horseradish!
Years ago it was also made with a vegetable broth (NO gelatin!) and it tasted fine. Nowadays it seems that all of it comes with the jellyfish look. Thus, I just wash that junk off and eat it. It tastes a lot better that way.
dwarven1
Lonely Mountain Arms
LenS said:
The only problem with that is that I usually invite my mother up for Seder... and she insists on bringing up a REAL horseradish and grating it for the bitter herb. Man, that stuff's 8 times worse than what you get in a bottle.
Ross
dwarven1 said:
And so, what's so bad about that?
I love spicy things. Maybe it was my late Grandmother grinding her own horseradish that set me on that path?
My father in law and I would do horseradish. It is way better fresh like that. We got banned to the garage though when we made it. [lol]
dwarven1
Lonely Mountain Arms
LenS said:
Well, in that case, Len, you and your wife are invited for Seder next year. (or later this year, if you're going by the Jewish calendar.) For you, I'll make sure I have gefilte fish and fresh ground horseradish.
Thanks! We may take you up on the offer!
Only once, many years ago I made horseradish for Passover. Nobody else in my Family (now that my Dad and Grandfather are gone) appreciate the real thing ("Hot").
But at any rate, this is what gives gefilte fish it's "flavor" at least the stuff we buy in bottles/cans. I seem to remember (very long time ago, as my Grandparents passed away in 1965) that when my Grandmother made it it had a lot more flavor to it (fresh fish and I don't know what she might have added to it).
Truthfully, I only eat gefilte fish on Passover and don't miss it the rest of the year. But I make a mean fried matzo (assuming you like it spiced and don't put honey/maple syrup over it) and my Grandmother's recipe for sponge cake (with wine and orange rind) is also excellent (but being 50# heavier than I was when I got married, I don't make it anymore).
Only once, many years ago I made horseradish for Passover. Nobody else in my Family (now that my Dad and Grandfather are gone) appreciate the real thing ("Hot").
But at any rate, this is what gives gefilte fish it's "flavor" at least the stuff we buy in bottles/cans. I seem to remember (very long time ago, as my Grandparents passed away in 1965) that when my Grandmother made it it had a lot more flavor to it (fresh fish and I don't know what she might have added to it).
Truthfully, I only eat gefilte fish on Passover and don't miss it the rest of the year. But I make a mean fried matzo (assuming you like it spiced and don't put honey/maple syrup over it) and my Grandmother's recipe for sponge cake (with wine and orange rind) is also excellent (but being 50# heavier than I was when I got married, I don't make it anymore).
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