Monthly Archives: May 2011

Don’t Jump Ahead of the Horse!

This the time of year when we begin to get our field hunters into some show jumping and cross-country schooling.  The Chronicle of the Horse just arrived in my mailbox and had this great story on "Don't Jump Ahead of the Horse" and is about J. Michael Plumb.  I have to say it is the type of form I am striving for in foxhunting and show jumping.  J. Michael Plumb was the first equestrian in the US Olympic Hall of Fame.  This brief video is worth watching, and watch his leg position, which never slips the fraction of an inch.  http://ahref=

By |May 30th, 2011|Categories: Foxhunting|Comments Off on Don’t Jump Ahead of the Horse!

The Fishing Lady on the Sporting Road

We went fishing this holiday weekend at one of favorite spots which shall remain undisclosed and we met "The Fishing Lady," the self-dubbed moniker of a semi-retired teacher from Miami who escapes life for the summer living out of a camper trailer, fishing the Western states.  She's found the Sporting Road in her later years in life, as remembrances of her childhood vacations out West,.  She was keen to giver her Size 26 Adams a rest and learn Rim Chung's nymphing technique since meeting Rim and his disciples.  She just may have had a conversion from all that is Catholic to the Zen way of  fly fishing.  Time will tell if she enjoys it as much as she claimed, as this is a non-proselytizing religion and a nymphing method that takes the better part of a lifetime to truly perfect.  Tight lines, Marcia.

By |May 30th, 2011|Categories: Fishing|Comments Off on The Fishing Lady on the Sporting Road

The World of Polo (book review, 1/5 *)

The World of Polo, Past & Present by J.N.P. Watson, Salem House Publishers, 1992 This book is the pictorial history of Polo, but it ends in 1992, so few of the current players are featured.  Most of the photographs are dated and it's really more of "who's who" of has-beens in polo.  Not that this is bad idea, it's just it reads more like the society page than it does a real history of places, players, or ponies.

By |May 30th, 2011|Categories: Book Reviews, polo|Comments Off on The World of Polo (book review, 1/5 *)

Schooling Your Horse (book review, rated 5/5 *****)

by Captain Vladimir S. Littauer, Arco Publishing 1956 DeNemethy, Museler, Podhajsky certainly hit the high points of the classics. The one thing I'd add in that vein would be Harry Chamberlin's "Training Hunters Jumpers and Hacks" and everything by Gordon Wright.  Next was would be Captain Vladimir S. Littauer's  Commonsense Horsemanship and Schooling Your Horse.  Then, everything by George Morris and perhaps, the three-volume 1935 Cavalry Manual--Horsemanship and Horsemastership. Simply put, Schooling Your Horse, is a classic and if you could learn everything in this easy to read book, you would be a master showjumper or field hunter.  There are chapters on Hunters, and he doesn’t mean show hunters, which is a tribute to the fact the book was written in 1956.   It is as relevant today as it was then.  Simple, informative and a no-nonsense method which works.

By |May 30th, 2011|Categories: Book Reviews, Foxhunting|Comments Off on Schooling Your Horse (book review, rated 5/5 *****)

Hunting with Hounds in North America (book review rated 1/5 *)

By Andreas F. von Recum, Pelican publishing company, 2002 I was initially excited to receive this book in the mail, which is out-of-print and collectible, but after reading it, I cannot figure out who the intended reader might be.  The mention of foxhounds is given 2 pages and all of the other hounds from sight hounds to deer hounds are summaries, at best.  I would have liked to see a more in-depth coverage of these great hounds which have been imported and bred in North America.  This is more like a school report on the subject of hounds and their quarry, although the one interest chart, aside from some of the photos which were pleasant from old art to modern hounds, showed that: Coyotes travel at 40 mph, weigh 20-50 lbs, and are 32-37 inches in length Red fox travel at 30 mph, weigh 10-15 lbs, and are 22-25 inches in length Gray fox travel at 28 mph, weight 7-13 lbs, and are 21-29 inches in length Most Thoroughbred horses have been clocked at just under 40 mph on the track and weigh 1100-1200 lbs and the English Foxhound, while it may reach 65 lbs, is also said to travel at around 40 mph.

By |May 30th, 2011|Categories: Book Reviews, Foxhunting|Comments Off on Hunting with Hounds in North America (book review rated 1/5 *)

Fool’s Paradise (book review, rated 2/5 **)

By John Gierach, Simon & Schuster, 2008 I confess I am not really a John Gierach fan, yet I have met him a few times and have read all of his books.  I even had an a date one time to fish with Gierach and A.K. Best, but then our calendars didn't align at the last minute, due a book tour.  I haven't attempted to reschedule yet, but should, but maybe he wouldn't if he read this review.   This one was just typical Gierach for me, a bit bland, although I did like the chapters entitled “Nebraska” and “Umpqua.”  And, I made a few notes from the “Rods” chapter, as I enjoyed the comments on so-called production bamboo rods that  were once bargains and his forte, and have now become very collectible, such as Heddon, Granger and Phillipson.  He writes there are a few bargains left, such as, “I can tell you from experience that, for instance, a model 208 Payne and a 9050 Wright & McGill Grangers—both versatile 9-foot, 5/6-weights—are virtually identical except for the huge discrepancy in price.”  Gierach writes, “Most date that resurgence [for what some would call those old-fashioned production rods and even some of the more elite rods such as the vintage Leonard] to the publication of A Master’s Guide to Building a Bamboo Fly Rod…” which was co-written by fellow Fario Club member, Hoagy Carmichael in 1977, I began to wonder if he broke up his bro-mance with A.K. Best and Mike Clark, but then A.K. appeared in a chapter or two, but Mike Clark and his rods were absent.  Mike was also absent in the 2011 book.  His rods weren’t my favorite either, although he had two very special rods at his shop over the years that were to my unique

By |May 30th, 2011|Categories: Book Reviews, Fishing|Comments Off on Fool’s Paradise (book review, rated 2/5 **)

No Shortage of Good Days (book review, rated 3/5 ***)

By John Gierach, Simon & Schuster, 2011 I confess I am not really a John Gierach fan, yet I have read all of his books.  I enjoy his style of writing well enough, I just can’t get into all of his stories.  I guess that is his strategy, it’s like Reader’s Digest for bathroom reading for all those who fish, you aren’t supposed to read it cover to cover and there is always something for everyone.  But, I enjoyed this book more than most of his others and a few of the chapters were very good, including, “Third-Rate Trout Streams,”“Deckers,” and “Cheating.”  I laughed out loud upon reading the comment from a guide at a private stretch with well-stocked fat fish who told him something to the effect that, “Catching fish here is like getting laid in a whore-house.”  I have had the same feeling which is why I stick to wild, public waters.

By |May 30th, 2011|Categories: Book Reviews, Fishing|Comments Off on No Shortage of Good Days (book review, rated 3/5 ***)

Pálinka

 The word brandy is derived from the Dutch word brandewijn, ("burnt wine"), which is what the 16th century Dutch described wine that had been burnt or boiled in order to distill it. Brandy can be traced back to the expanding Moslem Mediterranean in the 7th century where Arab alchemists distilled grapes and other fruits in order to make medicinal spirits. There are three basic methods of making brandy:  (1) brandy distilled from fermented grape juice or crushed, but not pressed, grape pulp and skin, such as Cognac, Armagnac, Brady de Jerez, and then aged in wooden casks which colors it, mellows the palate, and adds additional aromas and flavors (Scotch and whiskey are more or less the same process but with mash made from the same ingredients as beer); (2) pomace brandy (Italian Grappa and French Marc are the best-known examples) which is made from the pressed grape pulp, skins, and stems that remain after the grapes are crushed and pressed to extract most of the juice for wine, and are usually minimally aged and seldom see wood, making for a harsher flavor; and (3) fruit brandy which is the default term for all brandies made from fermenting fruit other than grapes, but these fruits tend to lack enough sugar for sufficient alcohol for proper distillation, and thus are macerated in high-proof spirit to extract their flavor and aroma. The extract is then distilled at a low proof. Calvados, the Apple Brandy from the Normandy region of Northwestern France, is an example. Soon after WWII, the Department of Viticulture and Oenology at the University of California at Davis began to develop a prototype "California-style" brandy, which focused on a clean palate and was lighter in style

By |May 29th, 2011|Categories: Cuisine|Comments Off on Pálinka

Chef’s Knives

CHEF KNIFE RECOMMENDATIONS:   My favorite chef's knife is a Togiharu Molybdenum Gyutou 9.4" (24cm) - Right handed (if you are right-handed, otherwise get the left handed one) : $66.00 when I bought it in 2009, but now a whopping $179 in 2017.  I guess it is has been discovered by more aficionados than just me. Prior to this, I had been using mostly Victorianox or Wusthof, both of which are good, but not of this caliber.  Check http://en.wikipedia.org/wiki/Wusthof for the explanation of the various Wusthof lines.  Though I own some expensive Wusthof knives, I still prefer the Classic series because I like their heft, but many chefs like the Cordon Blue series. As for German knives, you should seriously consider the Messermeister, which cost around $120 and you hardly ever see them discounted.  These are popular with chefs, but are relatively unknown to the home chef.  In German knives the two I'd pick from are Wusthof Classic and Messermeister Meridian Elite Knife (ex. 9" chef's).  The latter has a different edge (smaller edge angle) than the usual German knives. In Japanese knives, MAC Mighty (MTH-80), Tojiro DP Gyutou, Togiharu G-1 Molybdenum Gyutou, or the cheaper Togiharu Molybdenum Gyutou, and the Bu-Rei-Zen Gyuto 9 1/2 in leap to mind, as favorites. My friend is something of a knife aficionado and he is salivating about the last one.  Check this out: http://epicedge.com/shopexd.asp?id=85486 The thing to keep in mind about Japanese knives is that the good ones are made of much harder steel and hold their edges longer than German knives--as long as you use them what they were designed to do.  If  you're careless with them, you may chip their edges easier.  Many of  the are only sharpened on one side, resulting in a more acute edge.   They have left and right handed knives.  The Japanese chef knives follow

By |May 29th, 2011|Categories: Cuisine, Uncategorized|Comments Off on Chef’s Knives

Terrines

For pâté, first you will have to decide which of the three shapes your preparation will take:  (1) La Terrine is the type cooked in a special earthenware oval-shaped pot, (2) Le Pâté is the same recipe, but cooked in a pie crust (and if it adopts a round shape, it will be named a tourte, if it keeps the classic rectangular shape, it is more often named pâté en croûte), or (3) a Preserve, if it is cooked into the small parfait jars with rubber gaskets, which can be sterilized and preserved for future use. As for terrines, our favorites are the small oval made of ceramic with a mallard on top (which holds about 2 cups of pâté) and was given to us in France as a wedding present, the smaller white ceramic one above (which holds about 4 cups of pâté, just right for 1 duck or pheasant together with 1 lb. pork jowl and 1 lb. livers), the long rectangular terrine below which is by Le Cruesot and is enamel-covered cast-iron (holding 6 cups of pâté), and' finally, the ancient spring form which actually is meant for a pâté en croûte. The simple version of our favorite pâté recipe page is found here.  Further detailed step by step directions and photos for making Pâtés & Terrines can be found here from our friend, Nick de Toldi.

By |May 25th, 2011|Categories: Cuisine, Fur and Feather|Comments Off on Terrines