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Comment by Jan Carter on April 21, 2011 at 6:10

Well now that we know what knife to clean with, thank you JJ.  Lets cook some.  It's a little late in the year for a whale potroast but it seems if you have have your whale steak cut across the grain and pound with the back of a good cleaver then you can broil or grill it just like any beefsteak.  Sauce?  Mushrooms, flour, water, lemon butter and a pinch of salt and pepper.  ENJOY 

Comment by J.J. Smith III on April 21, 2011 at 1:05

Comment by Andy Voelkle "AxeMan" 3 hours ago

   I could be wrong, but I'll bet I'm the only member who has actually entered the ocean 100 miles from land with SCUBA and spear (with others) and killed a whale and brought it back to land and butchered it.

 

You "COULD" be wrong , Andy.  (But somehow I doubt it.)

Comment by J.J. Smith III on April 21, 2011 at 1:01

Andy's right, but I'd expect to see a group with some flensing knives.  (Which are much like a machete on a long handle.)

Comment by Jan Carter on April 20, 2011 at 21:38

Wow,

Andy my receipe just tells us that pilot whale if the best and how to cook that.  I was lucky enough to obtain an old James Beard cook book and the recipe is in there

Comment by Andy Voelkle "AxeMan" on April 20, 2011 at 21:30

   Yes, sir, once on the first, many on the second. In the more expensive restaurants I frequented in Kobe and Osaka and Tokyo, the diners assemble around a low table with a shallow pot of hot oil on an electric stovetop.

   The chef brings out each course, intersperced with great quantities of Kirin Beer first. Usually Sushi and Sashimi (uncooked) delicacies as puffer fish, prawns, tuna and salmon and caviar start the meal.

   Young ladies in traditional kimonos and obes and whiteface play traditional instruments and sing.

   As the evening builds the Kobe beef, prawns,  and whale are cooked with each diner using chopsticks to cook his own meat to the desired level. The evening ends with a lot of hot Sake and good conversation.

In Memoriam Comment by Robert Burris on April 20, 2011 at 21:18

Wow Andy, That's a great story but have you actually cooked a whale? LOL. Have you ever eaten one? I know some of this might be top secert but we are acting silly and having fun. I would be carefull of who gets our Whale Reciept.

Comment by Andy Voelkle "AxeMan" on April 20, 2011 at 21:05

   I could be wrong, but I'll bet I'm the only member who has actually entered the ocean 100 miles from land with SCUBA and spear (with others) and killed a whale and brought it back to land and butchered it.

 

   That was in 1962, and the skeleton still hangs in the Museum of Natural Science here. It was entirely legal, moral and for the benefit of science. Now those same whales are thriving in those waters, protected by law based on information learned by those scientists.

 

  A good 12" blade butcher knife or short machete will suffice. A human arm is only strong enough to slice a limited amount of meat.

 

   I've eaten whale on trips to Japan during 1965-1995.

 

   One benefit of being retired from the intelligence community is my quarterly "Journal of U.S. Intelligence Studies" which came today with, coincidentally, a reminiscence by the legendary Gene Poteet.

 

   Titled "The Necessity of Aquavit (Water of Life)" which he sub-titled "When I read about the evils of drinking, I gave up reading." His host Sven served a second course (along with a fifth or seventh shot of Aquavit) of "broiled whale blubber — with the texture of filet mignon but the taste and smell of fish."

 

Happy dining!

In Memoriam Comment by Robert Burris on April 20, 2011 at 18:12

We better talk to JJ he's the expert on what knife to use for what.

Comment by Jan Carter on April 20, 2011 at 17:40

So who is cleaning the whale?  Who has the best knife for this project?

Comment by Jan Carter on April 20, 2011 at 17:29

Robert,

Big Pots I got!!  I cheat on the crawfish Robert, Donnie cleans 'em.

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