DuckterDeath

This the recipe my Mom made when we were kids, as described in an email from her. I'm making it today. A few details she did not add: - Figure on about 2 hours or so if you use a pressure cooker, which is the way she usually did it. - I added enough soup/water mix to cover about 3/4 of the roast. Check it about once per hour to see if you need more, unless you are familiar with your pressure cooker. - For the double win, scoop this stuff up and dump it over a big pile of mashed potatoes. "1.5 Cups Flour 3 Egg Yolks 4 Tablespoons Milk 1/2 Stick of Butter 1 Teaspoon Salt Mix. Roll. Cut. I like to let them dry 24-hours. Periodically mixing the noodles so they dry evenly. I usually add a sprinkle a little bit of flour to the noodles to help them dry. As for the meat, I like to cook it in a pressure. I always add two packets of dry onion soup to the meat and water. You can also bring the meat to a boil and simmer until tender. If I do it that way, I usually like to let it simmer all day. When the meat becomes tender the meat should pull apart with a fork into small chunks. Add the noodles and simmer until noodles are done. (make sure you add the flour left from the noodles - it helps thicken the broth)" EDIT. She said she usually doubles the noodle recipe. Also, I let them dry in a bowl in the fridge.

I heard that they were streaming live but I can't seem to find it anywhere. Anyone have a link?

For me, one of the best is to make gumbo. I've used just breasts, but whole ducks are better since you'll want to make stock. Duck Men 7 (a hunting video by the duck commander) has a great gumbo recipe in the special features. He walks you through the whole thing. In a nutshell: Boil the duck with a bay leaf and salt to create a stock. Pull apart the meat and set aside. Create a dark roux with peanut oil and flour. Add garlic, carrots, onions, celery and cook a while. Add stock and meat. Cook for a few hours. Boil rice in left over stock. Serve gumbo over rice, seasoned with creole seasoning and green onion. Add hot sauce if you like. Delicious. It's a fun thing to spend your time making it right and people will love it.

First, as far as I know, "gameyness" has diddly Sega! to do with overcooking. It is mainly due to: 1) Not getting the carcass down to temperature quickly enough and keeping it below temperature. This includes guys who think that they can let a deer hang in the yard at 50 degrees for a week to let it 'age'. You have to be at a very specific temperature range to age properly. 2) Contamination from feces/urine/stomach contents during field dressing. 3) Slow death. Gives time for adrenaline and other stuff to get into the muscles. 4) Diet of the deer. You can control most of this by a clean kill and good handling practices. That said, I do agree that you do not want to cook venison steaks more than medium rare. You can also add fat in several ways, as others have suggested. Two recipes off the top of my head: Camp Venison Got this from Ted Nugent. Basically, lightly salt and then just slow roast a backstrap over mesquite coals, or at least make a smoke pack if you have a gas grill. Make a mop of goo made from 50/50 melted butter and jelly, such as blackberry or apricot. Periodically mop the meat with the goo, using more as it gets close to medium rare - medium. Avoid direct heat. Don't over cook. The other: Safflower Venison Cut loin in half making two 8-10 inch portions. (I usually cut them into 7-8 inch portions when I process my deer. This makes a good sized portion for one person.) Season meat liberally with coarse ground black pepper, ground ginger, granulated or powdered garlic (not garlic salt), whole or ground celery seeds, rosemary and thyme. Force a wide tined fork through the meat every quarter-inch along the entire length of the strip, all four sides, to tenderize and season it throughout. Marinate venison overnight in the following: 1 cup safflower oil, ¾ cup apple cider vinegar, ½ cup Kikkoman lite soy sauce and ¼ cup Worchester sauce. Cook over hot coals or on a gas grill for six to ten minutes per side. Cooking time will vary with type of heat and individual taste. Baste cooked venison with an unused portion of marinade, carve into serving size portions and enjoy. NOTES: I usually marinate in a Ziploc bag, squeeze the air out and rotate it once or twice a day. I also cut the original recipe in half and put in 2-3 loins per gallon bag. I would also marinate for at least 2 days, 3 is okay. The recipe calls for basting with unused portion, I don’t do that, but you can if you like. The original recipe also called for regular soy sauce but I found it to be too salty for my taste and substituted the lite version. I also don’t cut it before serving it as I use smaller portions.

They ought to get a boot in their ass for their gamesmanship.

I want to start him this week due to my bye week situation.

I like the kid. He seems to be very accurate in his throws and is performing very well for a rookie. He seems confident and competitive and was cool under the Blitzburg packages. Swing passes to LT and curls underneath the linebackers to AG are high percentage passes to two of the best at their positions in the league. I have been playing him over Vick. It bit me last week, but oh well.

Around draft time, word was that Addai was not panning out, including on The Huddle. For me, from game one it was obvious he was a talented back. He reminds me of Faulk.

I have the NFL package, but I have not had a chance to watch him run yet. I picked him up when the turf toe talk started like week 2 and he hasn't seen much time yet. I also picked up Addai that week because I never miss a Colts game and I felt very strong he was going to be a much better long term hold then Rhodes. But the 3 RB situation in TN doesn't seem to be headed any direction. Been thinking about dropping him as James really is not panning out for me.

Yes, we do have to carry two PKs.

OK. I do have the option of playing 2 WRs with my final 'flanker' optional position, which can be a TE, WR or RB. In fact, that is what I have been doing, and starting James.

My team... I've pretty much kept my core, with the exception of dropping rhodes for addai after watching addai run. I also picked up White when someone else got hurt. We start qb, rb, wr, te, def, pk + (1 of te, wr, or rb). 2 player dynasty. Rivers, Philip SDC QB Vick, Michael ATL QB Addai, Joseph IND RB Green, Ahman GBP RB James, Edgerrin ARI RB White, LenDale TEN RB Boldin, Anquan ARI WR Wayne, Reggie IND WR Daniels, Owen HOU TE Shockey, Jeremy NYG TE Feely, Jay NYG PK Nedney, Joe SFO PK Bengals, Cincinnati CIN Def Eagles, Philadelphia PHI Def A couple of questions: 1) Moss just came up on the wire. Think I should drop Green or White to pick him up? 2) I picked up White when the turf toe rumors started in Ten, but he has not done much. My thinking is that maybe by the time I get into trouble on RBs (or give up on James) he will be the main guy in Ten. No injury problems for me yet, but he hasn't really gotten the rock much in Ten. What do you think? Thanks!

So do I. Having been a Colts fan since I was a kid, and a season ticket holder, I LOVED watching Edge. It makes me sick to see his performance. I don't lay all the blame on the line, though, and I really don't like the bitchy attitude. They FED him the rock last night and he blew it.

Sit down and draw up a play that you could summarize as something other than ' 'i' formation, run straight at the huge pile of people, on one, ready break' See: swing pass, screen pass, stretch play, circle route, sweep. Oh, and you might tell Edge that it is okay to round around the big pile pile of people rather than just doing a crash test. That is all.

Yep, I ended up dropping Charles Rogers. Thanks for the advice.