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Comeback of the Year

itsinthegameitsinthegame5,000+ posts
That's it. I've decided I am returning to the game.

I practiced yesterday with my youngest son.
A scout was there.

After the practice he came up to me and said:

"Your swing is as smooth as butter. You run like a young gazelle - and you are quick as a cat. On top of your physical skills - I have never seen a player drink beer and smoke cigarettes prior to every at-bat. You should give it another shot."

I'm convinced now.

I am leaving for spring training tomorrow - I can do it.


You spend a good piece of your life gripping a baseball, and in the end it turns out that it was the other way around all the time. ~Jim Bouton, Ball Four, 1970
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itsinthegameitsinthegame5,000+ posts
This one is for our new member.

I may have posted it before - but it is so good - its worth a repeat.

"Moose ala Vodka"

First - get some moose meat.

Chop it up - along with one or two links of Chorizio sausage.
Fry together in skillet - then put aside.

Melt 4 tablespoons of butter in seperate pan. Add 2 cups heavy cream - Salt ,some red pepper flakes (not alot), a little bit of basil and 1 tablespoon of garlic powder. Heat to simmer.

When heated - add in 2 cups vodka - and heat up again.
Throw in ground moose meat and chorizio sausage. Mix well.

Meanwhile - get your pasta of choice boiling.

When pasta is done - mix it into the Moose/vodka based cream sauce. Then serve and eat.

Mangia!!!

itsinthegameitsinthegame5,000+ posts
And here is another one for Super Bowl Sunday.
Not your normal fare - but delicious.

Raspberry-Chipotle Moose Cutlets

You will need the following:

1 1/2 pounds moose meat
Goya Adobo Seasoning
3 teaspoons olive oil (preferably Berio).
1 cup seedless raspberry spreadable fruit
2 cloves garlic, chopped
1 cup loosely packed cilantro leaves
2 chipotle chilies
1 tablespoon raspberry vinegar.


Prepare the moose by trimming any visible fat.
Cut moose into slices about 1 1/2-inches thick.
Pound between 2 sheets of plastic wrap, into thin cutlets.
Drink a glass of wine.
Sprinkle each moose cutlet with adobo seasoning and set aside for 30 minutes or longer.

Put all the remaining ingredients (except the olive oil) in a food processor or blender and puree.
Drink another glass of wine.

Heat oil in a large skillet over medium-high heat. Sauté moose cutlets about 3 minutes on each side or until almost done. Pour sauce over moose cutlets, cover, and simmer another 3 minutes, or until the cutlets are completely done and sauce is hot and bubbly.

Get some more wine for your dinner.

Mangia!!!

Last edited by itsinthegame
G gotwood4sale10,000+ posts
its:

Red pepper or no...where is someone going to find flakes on this message board?

Can't imagine where you'd find even one...just a moment its...my wife is trying to get my attention...

What's that dear?
What am I doing?
Asking its about finding a flake here on the HSBBW.
Why are you handing me this mirror?
Yes...I'm looking into it.
Do I see a flake?
No...all I see is myself.
Have I had my eyes checked recently?
No...I still don't see a flake.
Where?
Right here in the center?
That's just my reflection dear.


I dunno' its...sometimes I wonder about her.

itsinthegameitsinthegame5,000+ posts
OK Woody - this one is for.

A quick and simple after work meal.

"Corn Flake Moose"

Here is what you need.

2 cups flour
1 egg
1 cup milk
1 box Corn Flakes
8-10 pieces of moose
Salt, black pepper and garlic to taste

Preheat oven to 375°.
Crush Corn Flakes - and put in a plastic bag.
Beat your egg and milk together in a shallow pie dish to make an "egg wash".
Pour the flour into another plastic bag.
Rinse moose meat and pat dry.

Put a few pieces of moose in the bag of flour and toss gently.
Remove from the bag and dip them in the egg wash, making sure to cover the entire piece of moose.

Remove from the egg wash and place moose pieces in the Corn Flake bag. Shake around until entire piece is coated.
Put moose pieces in a glass baking dish and bake for approx. 1 ¼ hours.

Mangia!
G gotwood4sale10,000+ posts
quote:
Originally posted by itsinthegame:
"egg wash".


I have very vague memories from my youth of something along the lines of an "egg wash" of sorts.

After someone in the family would catch a nice sized female Chinook my father would remove her eggs and give 'em a wash!

Perhaps this article will shad some light on the roe?

www.greatlakessportsman.com/Clementsspawnarticle.html

...this hook, line, and sinker from the article gets to the crux of the matter...

"After the eggs have dried for 1-2 hours pour the eggs into a plastic bag add the appropriate amount of Borax to the bag and shake like crazy."

Appetizing?

Shake like crazy....just like our '57 Pontiac Star Chief wagon that badly needed an alignment.
Last edited by gotwood4sale
play baseballplay baseball1,000+ posts
quote:
Originally posted by MN-Mom:
Play baseball,

I just finished a Hershey's miniature dark chocolate, then read your post. If I have the glass of red wine now, will I still get all the health benefits? Or will I need to eat another chocolate bar after the wine? Big Grin


It's always better for your health if you eat in a pattern--you know, dark chocolate, red wine, dark chocolate, red wine, more dark chocolate, more red wine, etc.

If you didn't want to eat healthy (which sometimes I don't...) then you would drink white wine, milk chocolate, white wine, milk chocolate, more white wine, more milk chocolate, etc.

The important part is to eat in a pattern. It confuses the calories from sticking. It's a scientific fact. Scientific "fiction", perhaps....! Wink
AcademyDadAcademyDad500+ posts
.

Actually (and all kidding aside), here's a little wine lesson... spent some time not only taste testing, but book studying this stuff.

FOR THOSE OF YOU WHO THINK OF GERMAN WINES AS SWEET, ALMOST OBSCENE SODA-POP-LIKE DRINKS... with names like Blue Nun and Black Tower... Liebfraumilch is the technical term (which Germans would never dream of drinking but is shipped in boatloads to the USA).

If you look on the wine label for the term

QUALITATSWEIN MIT PRADIKAT

This means that the wine is State Certified by the German Government. This means that no artificial sugars or preservatives can be used in the production of this product... that indeed the sweetness or fruitiness of the wine must come from the grape itself. In ...Mit Pradikat wines there are 5 primary pickings of the grape, starting in August and ending in Dec/Jan when the grapes have actually turned to raisins.

Kabinett
Spatlese
Auslese
Trockenbeerenauslese
Eiswein

These five range from dry (Kabinett, not to be confused with Cabernet, the name of a French grape variety) to sweetest (not to be confused with fruitiness... that is different).

Then there are 5 primary grape growing/wine making areas (valleys) in Germany...

Rheingau
Nahe
Mosel Saar Ruwer
Rheinpfalz
Rheinhessen

I put them in order of what many authorities feel is "best to worst"). Now if you stick with Rheingau or Nahe Valley, Kabinett for casual drinking before a meal or as a light compliment to fish or white meat, and always make sure the term "Qualitatswein mit Pradikat" is on the bottle, you will not go wrong. And in many cases, the price is far lower than this rot gut we produce out here in California, full of preservatives and shelf extenders, called Chardonnay. Ever find you wake up with a headache or your ankles/feet swell after drinking wine? It's the preservatives and other junk they ruin the wine with...

Now that everyone is totally bored... hope you just hit the DELETE button long ago....

Next lesson is on Rioja and how the Garnacha grape came south of the Pyrrennes to escape the phylloxerra.

You can tell that Air Force's opening weekend got cancelled due to cold weather. cadDAD is home raiding the cellar.

cadDAD

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P PGStaff10,000+ posts
In my old age I am becoming somewhat of a wino… errr… conneseur!

Being quite the amateur, all the tips given here are greatly appreciated. Bought the book, Wine for Dummies!

Now have just about every wine you could imagine in my collection. I started by buying the prettiest bottles and never drinking any. Truth is, I really like it mostly for cooking purposes, (using the not so pretty bottles) but don’t know what I’m doing most of the time. Also cook with beer quite a bit! My favorite is Leinenkugels (original) for both drinking and cooking. Rz, will be familiar with it cause it is brewed in Chippewa Falls, WI.


Any wine tips for this amateur would be greatly appreciated!

Thanks
AcademyDadAcademyDad500+ posts
.

Woody said....

quote:
I've got one question though... in which of those valleys does tinea pedis grow?


Well, let's hope none of them, if they're still doing the Lucy Riccardo shuffle, German style...

You had me going though... cuz I started out with Pinus sylvestris, then moved to Picea abies, and tried to remember Tinea, but P. alpestris kept sneaking back in with its pubescent (hairy) shoots.

Oh why did they cancel this weekend's Opener? I am soooo bored. Skol!

cadDAD

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