If you were allowed two fantasy match ups who would you pick

[The Old LefHook]

First, I want elk steak. I want want fried eggs and hashed, browned potatos. Of course I want whole wheat toast. I will imbibe hot chocolate milk. Now that's a breakfast. Much more interesting than a mythical matchup.

I want Spider Webb and Vampire Johnson.

I want Tyson Fury and Mickey Walker.

[billeau2]

First, I want elk steak. I want want fried eggs and hashed, browned potatos. Of course I want whole wheat toast. I will imbibe hot chocolate milk. Now that's a breakfast. Much more interesting than a mythical matchup.

I want Spider Webb and Vampire Johnson.

I want Tyson Fury and Mickey Walker.

not a big fan of game steaks...too lean, needs some fat in there, like elk sausage, or elk chili...there was a place in san francisco (tommy's joint) that served up a nice bison chili.

[young_robbed]

Jose Napoles (1969) vs Sugar Ray Leonard (1980)

Muhammad Ali (1966) vs Mike Tyson (1987)

[Sugar Adam Ali]

Mike Tyson vs Joe Louis


Roy jones vs Michael spinks



Just to seperate the hype from the truth

[The Old LefHook]

not a big fan of game steaks...too lean, needs some fat in there, like elk sausage, or elk chili...there was a place in san francisco (tommy's joint) that served up a nice bison chili.

There is plenty of fat in the other menu items, friend. I grew up on wild game, so my tastes are a little different from city folk. I don't imagine there were too many deer or elk running around your part of New York City.

I could buckle your knees with clam and abalone recipes of my long deceased mother.

I ate a lot of quail growing up. Here is an interesting thing. The poker player Doyle Brunson claims to have many times won and to never have lost his challenge to salivating takers who think they can consume one quail per day for thirty straight days.

This is ridiculous. Brunson must be referring to cage raised birds the size of small chickens, with a half inch of fatty skin the chef is not allowed to remove. The mountain and valley quail I have eaten all my life would be easy to eat for thirty days. I have always been curious as to Brunson's other conditions, once the bet was about to be made.

All I can say is, I am ready Doyle. Send for me and I will come take your money, as we both sit down to different tables of quail.

[billeau2]

There is plenty of fat in the other menu items, friend. I grew up on wild game, so my tastes are a little different from city folk. I don't imagine there were too many deer or elk running around your part of New York City.

I could buckle your knees with clam and abalone recipes of my long deceased mother.

I ate a lot of quail growing up. Here is an interesting thing. The poker player Doyle Brunson claims to have many times won and to never have lost his challenge to salivating takers who think they can consume one quail per day for thirty straight days.

This is ridiculous. Brunson must be referring to cage raised birds the size of small chickens, with a half inch of fatty skin the chef is not allowed to remove. The mountain and valley quail I have eaten all my life would be easy to eat for thirty days. I have always been curious as to Brunson's other conditions, once the bet was about to be made.

All I can say is, I am ready Doyle. Send for me and I will come take your money, as we both sit down to different tables of quail.

I always got the impression that quail was indeed generickly used as a namesake for different birds. In essence, a pigeon is called quail. The difference being the type of pigeon one sees in the cities...essentially flying ****, and farm bred pigeons. Even cornish hens are called quail by some! of course that is just wrong.

I love quail, just cooked gently and with salt. Maybe with some bacon to keep it basted over a fire...But I really really love quil eggs!! I buy those regularly because of the flavor. I eat them raw usually, if I boil em they just touch the water enough for the yolk to custard out, but not cook through.

Your quite right Lefty. Most of my experiments with game come courtesy of my wife...who when people think my name is bill, thats actually my wife's maiden name in mmy sig... and it involves some of the best sausages. Venisen usually mixed with pork and smoked for hours, until no trace of water weight is left, only intense flavors. You can't get that sausage anywhere but in Cajun country...even New Orleans, though it has great stuff, uses French styled Andoulle pork sausage...again, not bad but the cajuns have a way with sausage!

As far as cooking game I never get anything decent to work with here....I do Goose and people are always suprised that my goose is not fatty tasting. I love duck, and a stock made with duck is a wonderful stok indeed!. usually for the holidays I cut up some ducks, take the breasts off for a meal, boil them for stock, but..before the meat loses flavor I pull it out and make pate out of it...tarrigon, eggs, flour, onions, garlic etc...and minced fincely with the addition of chicken liver.

As far as clam and other such bounty, love it all! I could live off of sea food actually. As I age I cant eat raw Tuna, its just too rich for my blood now a days, but I sear it and leave it pink inside. Salmon I can still do, and any shellfish! Razor clams in butter, simple and great. We also get crab here in abundance which is wild fished, so we take advantage of that...any number of ways. I used to get gulf shrimp, big blocks of it, transferred back to san francisco because one of my martial arts students worked for south west....he would find out what flight I was on and make sure he got the packages through! But times have changed... Gulf shrimp bears no relation to the crap that is farm fished in asia, which tastes more like catfish than shrimp...swampy!! I can't stand that taste of the swamp.

[The Old LefHook]

I always got the impression that quail was indeed generickly used as a namesake for different birds. In essence, a pigeon is called quail. The difference being the type of pigeon one sees in the cities...essentially flying ****, and farm bred pigeons. Even cornish hens are called quail by some! of course that is just wrong.

I love quail, just cooked gently and with salt. Maybe with some bacon to keep it basted over a fire...But I really really love quil eggs!! I buy those regularly because of the flavor. I eat them raw usually, if I boil em they just touch the water enough for the yolk to custard out, but not cook through.

Your quite right Lefty. Most of my experiments with game come courtesy of my wife...who when people think my name is bill, thats actually my wife's maiden name in mmy sig... and it involves some of the best sausages. Venisen usually mixed with pork and smoked for hours, until no trace of water weight is left, only intense flavors. You can't get that sausage anywhere but in Cajun country...even New Orleans, though it has great stuff, uses French styled Andoulle pork sausage...again, not bad but the cajuns have a way with sausage!

As far as cooking game I never get anything decent to work with here....I do Goose and people are always suprised that my goose is not fatty tasting. I love duck, and a stock made with duck is a wonderful stok indeed!. usually for the holidays I cut up some ducks, take the breasts off for a meal, boil them for stock, but..before the meat loses flavor I pull it out and make pate out of it...tarrigon, eggs, flour, onions, garlic etc...and minced fincely with the addition of chicken liver.

As far as clam and other such bounty, love it all! I could live off of sea food actually. As I age I cant eat raw Tuna, its just too rich for my blood now a days, but I sear it and leave it pink inside. Salmon I can still do, and any shellfish! Razor clams in butter, simple and great. We also get crab here in abundance which is wild fished, so we take advantage of that...any number of ways. I used to get gulf shrimp, big blocks of it, transferred back to san francisco because one of my martial arts students worked for south west....he would find out what flight I was on and make sure he got the packages through! But times have changed... Gulf shrimp bears no relation to the crap that is farm fished in asia, which tastes more like catfish than shrimp...swampy!! I can't stand that taste of the swamp.

You are much more of a cook than I am. But I am a very good eater. I challenge anyone on the stuff I like.

I have a confession. I have consumed a ton of duck but have never tasted a goose yet. It is one of my goals. My daddy was the hunter. He was a little too mean to want to be on hunting trips with if you were his kid. He killed for us every chance he got anyway. The old man was a finnicky hunter and fisherman. He liked to kill deer. Elk were like shooting at the side of a barn to him, the idea appalled him. He didn't want to shoot bear, elk, moose, antelope, buffalo, big horned sheep or mountain goat, but he would kill any kind of deer. Crabs, abalones and clams, of course, but only the Martha Washington clams, never the horsenecks. Steelhead, salmon and trout were O.K., but nothing else. Catfish and sturgeon appalled him. Pheasant and mallard duck by the tub, but shooting a goose was off limits for the old man. He was su****ious of their taste it seemed, maybe from an unpleasant chilhood event.

So every year I watch Scrooge and the Cratchets buy geese to roast with stuffing, and still wonder what they tase like. I will get to it. I intend to.

[billeau2]

You are much more of a cook than I am. But I am a very good eater. I challenge anyone on the stuff I like.

I have a confession. I have consumed a ton of duck but have never tasted a goose yet. It is one of my goals. My daddy was the hunter. He was a little too mean to want to be on hunting trips with if you were his kid. He killed for us every chance he got anyway. The old man was a finnicky hunter and fisherman. He liked to kill deer. Elk were like shooting at the side of a barn to him, the idea appalled him. He didn't want to shoot bear, elk, moose, antelope, buffalo, big horned sheep or mountain goat, but he would kill any kind of deer. Crabs, abalones and clams, of course, but only the Martha Washington clams, never the horsenecks. Steelhead, salmon and trout were O.K., but nothing else. Catfish and sturgeon appalled him. Pheasant and mallard duck by the tub, but shooting a goose was off limits for the old man. He was su****ious of their taste it seemed, maybe from an unpleasant chilhood event.

So every year I watch Scrooge and the Cratchets buy geese to roast with stuffing, and still wonder what they tase like. I will get to it. I intend to.

I can speak to his ideas about 'goose'. When a fatty bird is around swampy water, or any fresh water area to a large extent they can get fishy tasting...the more fat the more of the taste...and goose have a lot of fat. Some ducks are like that as well. I understand his seafood tastes, similar to mine actually. Trout also can taste swampy at times.

What the old timers did with the fishy birds was to soak em in vinegar for a good while. If you want to do goose here are a couple of things to remember:

1) prick holes in the skin and take off excess skin to be rendered down for future cooking. Goose fat is really good for frying and you get enough off a goose to justify the price usually. then cook at a high temp to let the fat pour out, thats what most people are afraid to do and what one has to do to discharge the fat...as the fat accumulates save it in a jar for cooking, when the bird starts to brown, and looks like it has lost considerable mass, just cook until meat is just dry...don't overcook, but goose taste great when cooked through and not pink because you will make a sauce and a stuffing. The sauce will be some of the rendered fat, onions, parsley, celery and carrots (Mire poux plus parsley), then add some type of fruit like cranberry sauce, oranges, apples...whatever, put in a couple of cups of stock, and reduce to about a third, then take one more tablespoon or so of fat, brown some flour and add to the sauce to thicken. For stuffing? many people like potatoes and apples just mashed with sausage, celery and onion.

But...heres what I do. before putting goose to cook, for stock take neck and chicken backs. let this stock boil with an onion celery and carrot. When your goose is finished you have stock for the sauce, take the neck out and separate the meat from the neck. Take the giblets, the liver particularly, and just cook through pink, dice real fine! now take the neck meat and giblets, add some stock and a bit of the fat, brown just a few minutes with onion, some sweet apple pieces diced, and celery. Brown some sausage and add the sausage and more stock, now toast some bread and when the mixture is good and brown add the bread and some fresh cut parsley. People love this, they don't get the old time potatoe stuffing, though I think its grand!. You can also fry some small taters in the goose fat for a treat instead of mashed potatoes...fat should keep in the fridge for months and months...Just keep it covered.

As for seasoning: it depends what you like the taste of. its that simple. These dishes don't require much ****ing, if you like sage add it to the stuffing mix. For the sauce don't worry about ****es, one can add a bit of nutmeg, later dont burn! pepper salt obviously and maybe a bit of sugar for balance.

[DMD3]

Muhammad Ali vs. Wladmir Klistchko (think I misspelled it).

[rightsideup]

the Duran of Dejesus 3 vs Benny Leonard in his lightweight peak

Joe Louis trained holy field style vs any great heavy