wait a hot second...

[seamus]

okay, well, i had to make a separate thread to showcase my blatant stupidity. so someone was talking about perhaps making a "Clan X" tartan in the olympic rings colors. i made a comment to the tune of "that would look heinous". so today i was looking at my stewart black USAK, and i thought "well i'll be damned. if this kilt doesnt have red, green, yellow, black, and light blue. in the exact hues of the olympic rings. for God's sake, this should be the official tartan of the olympics. and i love this tartan!"

just goes to show how easy it is to jump to conclusions without thinking!

[Doc Hudson]

Since I got started using the internet, I've become quite experienced eating crow. Want a recipe?

Here it is:

Crow ala Taurus.
Mike Cumpston
I got this idea from a pre-outdoor channel documentary about shooting crows in Kansas. The hunters told how to soak crow breasts in brine to shake loose the subcutaneous membrane and then cooked them some way or another. I had always heard that crows were inedible and am reasonably convinced that this was merely an attempt to sugar coat the practice of shooting crows to keep the general public from whining about it.
The recipe is concocted with two major purposes in mind: Render the dense, deep-purple meat as flavorful as possible; and, kill any random parasites that might be present.
1. Obtain Crow- any crow will do. This one was sniped with a Taurus .17 Tracker shortly before general distribution began. The details will be found in an American Handgunner Article.
2. Remove core and jacket remnants including the plastic tip. ( the major portion of the core ezited but there were enough fragments left behind to make it way neat)
3. Remove entrails, head and feet and yank out all feathers.
4. Soak in salt water over night- remove tough outer membrane from breast
5. Lay the carcass on a large sheet of aluminum foil –salt and pepper. Stuff the body cavity with onion slices and mushrooms.
6. Moisten with a generous dollop of Old Crow Kentucky Whiskey. Wrap and seal foil around the meat.
7. Bake in oven until tender. I had planed on 1.5 hours but went to sleep after drinking a peg of the remaining Old Crow and didn’t get back to the oven until over 2 hours had passed.

The finished bird retains its purplish hew. The meat is relatively tender. (relative to possum) . It retains a rather smoky flavor-the kind of smoke you might get from cooking over rolled up newspapers. It reminded me of visits to local shotgun shacks that were heated with the stainless steal “Paper Stoves” that were actually designed to used newspaper rolls for fuel.
Crow ala Taurus is a welcome break from ordinary fare. The dangers of picking up parasitic organisms or West Nile Virus are greatly exaggerated

[Thistle Stop]

Even after having no solid food since last Thursday morning, all I can say to this is YUCK!

[Thistle Stop]

okay, well, i had to make a separate thread to showcase my blatant stupidity. so someone was talking about perhaps making a "Clan X" tartan in the olympic rings colors. i made a comment to the tune of "that would look heinous". so today i was looking at my stewart black USAK, and i thought "well i'll be damned. if this kilt doesnt have red, green, yellow, black, and light blue. in the exact hues of the olympic rings. for God's sake, this should be the official tartan of the olympics. and i love this tartan!"

just goes to show how easy it is to jump to conclusions without thinking!

I told you any combination of colours can look good!

[macgreggor]

as to the crow recipie,
i heard a way to cook carp... some what anong the same lines as the crow but with a LOT more wiskey. when the carp is tender throw away the carp, eat the tinfoil and drink the juice
got that from an idaho game warden
macG

[Doc Hudson]

as to the crow recipie,
i heard a way to cook carp... some what anong the same lines as the crow but with a LOT more wiskey. when the carp is tender throw away the carp, eat the tinfoil and drink the juice
got that from an idaho game warden
macG

Actually, carp can be rendered quite tasty. And the recipe for crow is on the level, not a joke. Below you will find directions on how to cook carp. It turned out at least as good as canned salmon. Do you want recipes for woodchuck and rattlesnake?

Start with a big carp.

Filet the fish and dispose of the skin and carcase.

Throw filets in a pressure cooker along with a couple of medium onions cut into wedges.

Pressure cook for 30 minutes at the heaviest setting, 15 psi or heavier.

After cooling, pull out the big bones. The smaller bones have cooked soft and safe, as in canned salmon.

Shred the filets and use to make croquets just as you would salmon croquets.

The above opinion is not that of an expert. It is the opinion of an opinionated old Gun Crank, freely given. Feel free to value it accordingly.

[Declan Rowan]

Only at X-marks can I find a post that starts about tartan colours and end up flushing out my cookbooks. I love it.

[Doc Hudson]

Only at X-marks can I find a post that starts about tartan colours and end up flushing out my cookbooks. I love it.

If you think this conversation has rambled, you really ought to visit LeverGuns.Com's forum at:http://leverguns.sixgunner.com/forum.asp?FORUM_ID=2 Or the SixshooterCommunity Forum at: http://disc.server.com/Indices/208184.html

Conversations at both those forums are pretty much like a bunch of friends sitting over coffee, or a jug of bourbon and talking. Topics shift all over creation and everyone has a blast.

As I've said before, damn a conversation that can't stand a little drifting.

[macgreggor]

thanks for the recepie doc,
i THINK the game warden was kidding
macG

[Declan Rowan]

Lol I'm a tangent man myself. My friends are of a similar mindset: rather than think of what you want to say and then wait for your turn to speak, you just let the conversation carry you. And unless it is something specific (such as a personal life issue)we typically have the two pint rule in effect: You can only go back to a topic if it was less than 2 pints ago, otherwise you gotta wait until to convo goes full circle again. (Then again, at 4 in the morning you'd be luck if you can remember what you were talking about two pints ago )