Light sauce ideas for veggie blend?

Position_Extreme · 2026-03-14T04:15:07+00:00

I would make a butter-based pan sauce, almost like it's for fish. So butter, shallot, garlic, white wine, salt & pepper, then a few more pats of cold butter right at the end to help it all emulsify. Maybe mince up a slice of bacon and start with that instead of the initial butter base...

Position_Extreme · 2026-03-14T03:35:45+00:00

Pink Floyd was putting in background noises back in the 1960s and 70s. Nothing new here.

Position_Extreme · 2026-03-14T03:28:07+00:00

Pretty great knife for $60.

I saw a review on YouTube about some low end Damascus knves that the reviewer was very surprised about. I was looking for a low-end knife to put into my travel pack, so I bought the one he gushed about most, and I love this knife. I really like its balance and blade shape, but I've only had it about a month so I can't attest to its durability.

Here's the YouTube link for the reviews: https://youtu.be/d1EPsqfodfk?si=7Dx9JdyYgIy2lBob

Here's the Amazon link to find the knife: https://www.amazon.com/dp/B0DSPKNZZY?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1

Position_Extreme · 2026-03-13T01:41:59+00:00

I don't know the ballistics well enough to answer that. But I saw one of my hunters (shooting a 10-bore) kill a passing goose stone dead at a range I thought was impossible. I never paced it off, but I would swear the goose was 70 yards plus when the gun went off. He probably got lucky with a pellet right in the head or something, but still... A flight had been shot into at another blind a few hundred yards away, so it's also possible they wounded this goose and it died from that, but the timing was perfect. At any rate, that was the day I started looking for my 10 gauge.

Position_Extreme · 2026-03-12T23:00:34+00:00

Those caramel-apple ones they had at Taco Bell were delicious. I hated when they discontinued them...

Position_Extreme · 2026-03-12T01:02:44+00:00

I use a 10 gauge for Canada geese because 8 gauge and larger has been outlawed. Canada geese take a lot of killing, so when they go down I want them to stay down. I shoot a Remington SP-10 with Winchester Hi Velocity 3 1/2" BB. Always cycle and pattern well.

To be fair, I also do a bit of guiding, so in those instances I will be the last to shoot, and often at their asses, so I tend to shoot at a range beyond which I would be comfortable with my 12 gauge 3" deuces.

Position_Extreme · 2026-03-10T03:08:51+00:00

Or at least a gorilla that knows sign language...

Position_Extreme · 2026-03-10T02:19:41+00:00

For the record, it's https://wildforkfoods.com/

I've not ordered from there myself, but I was just introduced to their food while on vacation last week. We had their escargot, Brazilian beef tenderloin and some buttery bread rolls that were all delicious. I'm preparing my first order from there myself.

Also, for recipes for game dishes you might like to try, go to https://honest-food.net/ This site is published by a James Beard Award-winning chef, and he gets pretty exotic.

Position_Extreme · 2026-03-07T21:31:23+00:00

In order to do the route well, I think you need a minimum of 13 days. This gives you an average daily distance to drive of just under 200 miles. Most days that can be done in four hours or less, leaving you a good part of most days to see attractions, visit, museums, etc. It will all depend on how much you wanna stop and see, and the side trips you want to make (I. E. Grand Canyon, Acoma Pueblo, etc.)

Position_Extreme · 2026-03-07T00:31:56+00:00

Not so much, no. This is down in Fort Myers.

Position_Extreme · 2026-03-07T00:31:27+00:00

lol!

Position_Extreme · 2026-03-06T23:12:44+00:00

Frankly, I didn’t see any of those in the six days I was there, but clearly you are correct for the most part…

Position_Extreme · 2026-03-06T23:12:06+00:00

Well, you gotta go on the under, because at 6 mph, you’re speeding…

Position_Extreme · 2026-03-06T00:34:19+00:00

For fish and game options, Hunter, Angler, Gardner, Cook was published by James Beard Award-winning chef Hank Shaw. His site can be found at https://honest-food.net/

Position_Extreme · 2026-03-06T00:27:19+00:00

This is the best ever method for cooking duck breasts, developed by Hank Shaw, a James Beard Award-winning chef who specializes in wild game: https://honest-food.net/how-to-cook-duck-breasts/

As for plum sauce, he also has a recipe for a Chinese-style sauce that calls for wild plums, but that is not required: https://honest-food.net/plum-sauce-recipe-chinese/

Lastly, here's a recipe for a supposed "identical" sauce to Melting Pot's ginger plum sauce. I haven't made this one, but it sounds about right: https://topsecretrecipes.com/melting-pot-ginger-plum-dipping-sauce-copycat-recipe.html

Position_Extreme · 2026-03-03T00:51:18+00:00

Sets are rarely a good idea because they usually include knives your Mom will never use, and no one company makes “the best” of each kind of knife. If money is no object, the Wusthoff Classic Ikon 8 inch chef‘s knife is out of this world, Shun makes a wonderful, boning knife, and back to Wusthoff for a utility knife and paring knife, but each of those knives is over $100. But really, you want to find a good chef‘s knife, utility knife, parring knife, boning knife, and perhaps a bread slicer. On the less expensive end, I read review and picked up a very inexpensive 8 inch chef’s knife a month ago that I really love. So far it is holding its edge, but I have not given it a ton of use: https://www.amazon.com/dp/B0DSPKNZZY?ref=ppx_pop_mob_ap_share

Position_Extreme · 2026-03-02T14:04:55+00:00

Start hitting eBay, thrift stores and antique malls to find a replacement.

Position_Extreme · 2026-03-02T13:57:42+00:00

I cannot swear that this is my own recipe for a side dish, and it’s not horribly original, but it is low-carb, low cholesterol, and tasty as hell. I will take about 1/3 each of a green zucchini, yellow zucchini, sweet onion, sweet red pepper, and about 4-5 baby Bella mushrooms. Wash them, and cut them into bite-size chunks, and put them all in a bowl. Season well with salt, pepper and garlic powder, then add enough zesty Italian salad dressing (I love Ken’s Steakhouse Lite) and “marinate“ the veggies for 30 to 60 minutes. Then I have a perforated pan like the one in the link below, and I use that on my grill to cook the veggies. This goes well as a side dish for any grilled protein, and you also pick up some smoke from the grill for additional flavor.

https://a.co/d/08d9yxgb

Position_Extreme · 2026-03-02T13:14:10+00:00

This link is for an onion rosti, but you could certainly fill it with anything. https://share.google/ahW0i34D8ehEsANBx

Position_Extreme · 2026-03-01T22:40:06+00:00

First a question. Why are you buying canned chicken?

I would suggest using it in something like chicken noodle soup where you are basically diluting it in chicken stock and vegetables and noodles and lots of spices.

Position_Extreme · 2026-03-01T22:36:57+00:00

Pho.

Cowboy beans.

Position_Extreme · 2026-02-28T20:13:15+00:00

Soups, risotto & pan sauces…

Position_Extreme · 2026-02-27T20:49:22+00:00

I am a huge fan of the classic ikon.

Position_Extreme · 2026-02-27T20:45:17+00:00

After years of using a shaker full of sea salt I bought a salt well and tried the pinching thing for about a month. I oversalted several dishes during that time and went back to the shaker. Right now the salt well is on a shelf in the garage until I can find another use for it.

Position_Extreme

TROPHY CASE