J.J. I'm cooking squirrel and sausage gumbo for supper, I wish I could give you a bowl.

big john whats tonites dinner special if its steak i dont need a knife ill use one of my own

Sausage and squirrel gumbo sounds real good, but we're mixing up some rice and some form of ground "Meat".  Just add some spices...

Just bring a spoon, George.

Was that meat still warm when you found it?

Hey, all you guys are asking me for my recipes, what's ya'll best coon recipe?

Best Coon recipe:

 

• 1 small coon or hindquarters and loin of larger young coon, 2 to 2½ lbs dressed weight
• 3 to 4 cups cold water
• 1 tbsp salt
• 1/3 tsp black pepper or 1/2 tsp dry hot red pepper pod Start oven 10 min before baking; set to moderately hot (400 F)

1. Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife
2. Put into 3-qt kettle, add water, salt and pepper
3. Heat to boiling, then reduce heat to simmering, cover and cook until tender-from 1 to 2 hrs depending on age of animal
4. Meanwhile prepare Dressing
5. Pour dressing into a casserole
6. Lay coon over top and press down into dressing
7. Cover and bake until coon is tender, 45 minutes to 1 hr.
8. Then uncover and continue baking until coon and dressing are nicely browned or for about 30 minutes more
9. Parboiled pared sweet potatoes or winter squash may be baked with this coon instead of the dressing
   4 servings

SOUTHERN DRESSING

• 6 slices white bread
• 1/2 cup finely chopped onions,
• 1 to 1 1/2 tbsp finely chopped parsley
• 1/3 cup yellow corn meal
• 1/8 tsp pepper
• 3/4 to 1 tsp poultry seasoning or sage
• 2 small eggs
• 1 cup coon broth, from parboiling corn or 1 chicken bouillon cube dissolved in 1 cup water
• 1 cup milk
• mix it up and put it on coon

Got a great Bear recipe if anyone needs it

 

Robert I have a nice recipe for Pilot whale, you catch it I'll cook it!

Well Miss Jan, I'll need a bigger boat and a whale knife. I just got a seahorse knife.

Hang on to that thought.  I'll see if I can get a whaler made for you.  That stew recipe looks great.  I make a mean crawfish bisque, stuff the heads and let them cook slow all day in the bisque

We've been waitin' for someone with a good whale recipe...

Miss Jan, I love crawfish bisque, I only cook it a couple of times of year though because it's so much trouble. I haven't found a seahorse to clean with my new knife yet. I think JJ and I are both ready to eat some whale. It's gonna take a mighty big pot to cook it in.

Robert,

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

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

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

   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!

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.

   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.

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

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 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.)

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 

Miss Jan, we will have to cut the pinch of salt and pepper and add a good dose of Cajun seasonall and maybe a shot of Tabasco. I would love to try some whale steaks. They say us cajuns will eat anything but that's not true I won't eat tennis shoes, no matter how you cook them.

I agree with the ingrediant change.  I have some interesting cookbooks, let me see if I can find an appetizing recipe for them shoes

What's everyone cooking for Easter? We are boiling crawfish and vegtables with home made dew berry and straw berry pies.

Tonight is shrimp stew.  Tomorrow is pretty traditional.  Ham, baked sweet potatoes and greens.

Man, you guys are making me hungry! I'm going to keep it real simple and cook what I have on hand. A nice little packaged corned beef brisket, spiced well and boiled until it's a little too tender. A little head of green cabbage, quartered and steamed along with a few red new potatos. The veggies get a big slabber of butter and a little too much salt and pepper.

I hope tomorrow brings great peace and resolution to you.

Happy Easter J.J.

Andy, I love that sort of dinner. Butter salt and black pepper. Yea man.

Going traditional as well.  Ham, tossed salad and green beans.

Burgers at my in-laws, in the evening, followed by an egg hunt.

Well Donnie added a little to the menu.  Some fresh creamed corn, cornbread and homemade baked banana pudding

Happy Easter , JJ.

 

If I thought there'd be a whittler hidden in an egg .. I'd be tempted to visit the Carolinas for an egg hunt !!

 

Do enjoy !!!

Dale if I thought it would bring us all togeather in one place I would find a way to put a whittler in the egg!!

Who found the most Easter eggs today? I only found one and had to fight a kid for it.

@ Jan .. If I thought it would facilitate a face to face for all of us .. I'd donate one of these old Whittlers.

I do like whittlers .. my problem is .. the only new one I have is a fake .. lower right .. Wade & Butcher repro

Robert, did you win?

Dale, how did you end up with a fake?

 

@ Jan .. I'm fond of the older cutlery .. so I tend to poke a bit of fun @ the repro's.

 

It's not really a "fake" .. it's a reproduction .. 'n I purchased it new back in 95.

No whittlers in eggs in the southland.  Let the kids do all the searching. 

My father-in-law takes hiding Easter eggs very seriously.  He actually uses a shovel to bury them.  Then he'll get ticked off if they aren't found.  Don't know how many the lawn mower has found, over the years.  Pretty sure it's more than a few.

No Miss Jan, I didn't win but I think it was rigged.

LOL, no respect for their elders, these youngins' these days.

JJ,

WOW, that is some serious egg hiding,  My newest fav commercial, the guy paints the eggs camaflouge LMAO

Robert,

Tell us what a young cajun gentleman like your self does for his birthday?  Great meal, time with family?

Yes mam, we usually go fishing for a  little while but were scared of the wheather. So I spent the day with my two grand daughters and we boiled some jumbo crawfish. If I eat any more crawfish I think I'll turn into one. Guess what I got for my birthday? Yep, another knife. 

What kind of Nother knife??

 

Robert,

Hey look. Donnie surprised me and made me my own whittler/deboner.  I always have a hard time getting the bones cut out of the turkey breat.  Bet I dont have that problem nows

Depends Arthur, are we enjoying a few beers?

Nice "Turkey carver", Jan. Think we all want to know what kind of knife Robert got for his birthday. (I'm gettin a new phone, myself..)

Jan, are you sure that's not a whale knife? I 'll give ya'll a hint on my new knife. The brand is famous for its carbon steel folders and its not from the USA.

Robert,  I'm a guessing Boker trapper.