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Caviar anyone?
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 Posted: Sat Apr 15th, 2017 02:59 PM
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olyeller
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Caught a 23# buffalo on a trotline a few days ago. Picture shows why she was so heavy, bet they weigh 4#.


Attachment: Caviar.JPG (Downloaded 79 times)



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 Posted: Sat Apr 15th, 2017 03:00 PM
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olyeller
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Here's the mother:


Attachment: buffalo.JPG (Downloaded 78 times)



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 Posted: Sat Apr 15th, 2017 04:21 PM
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Charley



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Fry 'em up.



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 Posted: Sat Apr 15th, 2017 05:28 PM
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olyeller
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Charley wrote: Fry 'em up.
OMG!!:shocked:

The grease splatter would be running down the walls!!:lol::lol:



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 Posted: Sat Apr 15th, 2017 05:30 PM
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Charley



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My aunt used to cook carp and buffalo eggs all the time. My uncle would eat anything. Also ate squirrel brains! Would save them in the freezer, then boil them. Cracked the skulls open like a walnut.
No accounting for taste.



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 Posted: Sat Apr 15th, 2017 05:33 PM
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olyeller
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I would think those eggs would taste like the lake bottom.  He musta had defective taste buds.:lol:



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 Posted: Sat Apr 15th, 2017 10:58 PM
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Charley



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Another dirt poor farm boy growing up during the depression. If it flew, walked, slithered, swam or whatever across their farm, they killed it and ate it.



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 Posted: Sun Apr 16th, 2017 12:38 AM
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Ozark Ed



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Buzzards and worms gotta eat too.



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 Posted: Sun Apr 16th, 2017 03:27 AM
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Rockydog



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I remember my aunt making Chicken foot soup. She'd scrub the chicken crap out from between the toes and boil the legs and feet from the drumstick joint down. That scaly yellow skin makes a bright yellow strong broth that floats dumplings very well.

Also had a neighbor that used to raise turkeys. They had a tall fence with an eaves trough attached about 4 feet down from the top. They'd tie the turkeys feet to the top of the fence and hang a weight from the turkeys head to keep it in the trough. Then cut the turkeys neck artery and catch the turkey blood in the eaves trough to make blood sausage. The depression taught some tough lessons indeed. RD



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 Posted: Sun Apr 16th, 2017 03:45 AM
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Charley



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Quite a few markets here still sell chicken feet. Not to me, though!



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 Posted: Sun Apr 16th, 2017 06:47 PM
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olyeller
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Charley wrote: Quite a few markets here still sell chicken feet. Not to me, though!
Me neither. Phillipino worker on job in Kaohsiung kept wanting me to eat chicken feet, 'cause he and others considered that a delicacy. I politely told him, "No thanks, I know what they've been walking through."

The look on his face was priceless. :lol::lol:



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 Posted: Mon Apr 17th, 2017 02:20 AM
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Rockydog



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olyeller, I'm waiting for Plainsman to join in here and describe Crubeens to you. LOL



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Light hunting rifles; Gravity is permanent, recoil is temporary.Your Choice


 Posted: Mon Apr 17th, 2017 12:24 PM
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olyeller
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"Crubeens"???????
Doesn't rhyme with cheese cake......

....but it's rumored crubeens are responsible for the invention of Irish Whiskey.:wink:

Last edited on Mon Apr 17th, 2017 12:46 PM by olyeller



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 Posted: Mon Apr 17th, 2017 02:19 PM
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RobertMT
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I had to look up Crubeens, I have to say, they sound delicious, but then I happen to like chicken feet and combs.



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 Posted: Mon Apr 17th, 2017 09:22 PM
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swampratt
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I made caviar from paddlefish eggs.
I got a couple quarts of the stuff.
Is caviar supposed to taste like salting a catfish belly and licking it.

I hear it is and mine turned out perfect then.



 Posted: Mon Apr 17th, 2017 11:42 PM
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olyeller
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swampratt wrote: I made caviar from paddlefish eggs.
I got a couple quarts of the stuff.
Is caviar supposed to taste like salting a catfish belly and licking it.

I hear it is and mine turned out perfect then.


Remember Tom Hanks when he changed bodies with his father and tried some?
I'd say you got it right; some people just don't know when it smells bad, and tastes bad, it probably is bad....as far as food is concerned.



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 Posted: Wed Apr 19th, 2017 12:06 AM
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RobertMT
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swampratt wrote:
I made caviar from paddlefish eggs.
I got a couple quarts of the stuff.
Is caviar supposed to taste like salting a catfish belly and licking it.

I hear it is and mine turned out perfect then.



Nah, you got it too salty or didn't rinse it enough. Should be fishy, but not overpowering so, should taste about like you gut a catfish and get a shot of it's gut in your mouth.:lol:



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MSM = sources of misinformation, approved by those currently in power.

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Citizens are armed, subjects aren't.


 Posted: Wed Apr 19th, 2017 11:19 AM
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swampratt
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:lol:
I have taken catfish eggs and stuffed them into banana peppers and grilled them on the river bank over a fire.
Was my buddies idea and he only ate 1/2 of one  said he was full..I called BS and ate the rest of them.

Those eggs were rinsed and separated from the sack before being inserted into the peppers.

I just happened to bring the peppers from the house as the garden was full of them.
Never knew one of my fishing buddies would be grossed out.




 Posted: Wed Apr 19th, 2017 01:06 PM
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Ruffian
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I'll stay with the real stuff - glass jars of-BLACK eggs then some salmon,capers,egg,onion also.:troll:



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 Posted: Wed Apr 19th, 2017 09:40 PM
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Plainsman
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Ozark Ed wrote:
Buzzards and worms gotta eat too.

Dr Johnson was once told that even crooked lawyers had to make a living.

'Sir, I see not the reason," he replied.

I have been offered crubeens but so far have managed to politely decline. There are many different, usually regional, ways to prepare them. (They are pig's trotters.) The most common way is to boil and then fry them. Other ways involve various kinds of 'stuffings,' often potato based.

I'd rank them above the gusano but not by too much. Definitely above carp roe.



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