Wednesday, June 15, 2011
Although I have not been in the good company of the RBF Pro Staff nor in the proximity of a trout stream recently, I have been keeping certain skills well-honed. For example, the making of Yucca. Midger and I learned just last Saturday that it is possible to make Yucca in bulk quantities. Of course, the most important thing to bulk-mixing is carefully adjusting the ingredients. (A factor, I suppose, which is also at play when cooking an extra-large pan of paella.) Diligent attention to both the quantity of ingredients and the shaking of the jar resulted in two outstanding batches of the spiked nectar, measuring approximately 1.5 gallons each. Someone made a third batch, but I do not remember how it turned out. Probably the best ever.
I have also been keeping my field-testing-under-arduous-conditions skills sharp, and have photographic proof. The first is from a climb in Utah in late February. The other is in New Mexico with the .50-caliber Barrett M107A1. That thing shoots cartridges the size of Potter County brook trout and is louder than Goose after a glass of Bombay Sapphire.
Tuesday, June 7, 2011
Monday, June 6, 2011
Warning the following series of photos contains images which might be considered disturbing by tree hugging bambi lovers, young children, and anyone lacking an appreciation for outdoor cookery.
Have atleast 2 apprentice "xefs" on hand at all times
This is a minimum as one will have the direct responsibility of attempting to start a fire with wood that was thoroughly soaked in the driving storm the night before.
The second apprentice will be primarily responsible for keeping #1 from murdering the "soc un Gran Xef" for leaving the firewood (especially the temperature control logs) out in said torrential downpour. This is best acheived by keeping a steady stream of freshly seared wild ramps and morels along with spirited libations in apprentice #1 hands.
Always return the meat to the pan for serving. If for no other reason than it is just a wholly ungodly presentation.
I mentioned pickling the Soc un Gran Xef earlier. The primary reason for this is so some smart ass with a camera can capture the shot above, not to mention it adds to the quality of the show. Sort of like making the guy at Bennihana take a shot for every shrimp tail he tosses into his hat.
Not wanting to be outdone, Bunyan offered up his own delicacy:
Fire Grilled Jalapenos stuffed with cream cheese and Prosciuto.
We are still awaiting the official judgement of Bunyans dish from the Chief.
All of the above dishes were tested on the animals of the Rossiter Lodge............
The verdict is still out on whether they were harmed or not!