Uncategorized

Peace Maker American Bourbon

  Peace Maker American Whiskey (it's really Bourbon, so don't let the name fool you into thinking it's just for cowboys).  This stuff competes with Maker's Mark.  Pour it into a glass of ice and enjoy.  No burn, no bad taste, and it's half the price.  Dress it up for the Kentucky Derby in a julep, or just pass it around as a shot at the shoot.   It makes a great stirrup cup at the fox hunt.  Devised and distributed by local kids here in Colorado, but made in Kentucky, where all Bourbon should be born.

By |June 15th, 2011|Categories: Uncategorized|Comments Off on Peace Maker American Bourbon

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

Nabulsi Cheese Starter

Nabulsi (or naboulsi) is one of the white brined cheeses made in the Middle East. Its place of origin, Nablus, is well-known throughout the West Bank and surrounding regions of Lebanon. It is the number one cheese consumed in Jordan.  Produced primarily from sheep milk, goat's milk is also used, and I just loved some made of cow's milk.  Nabulsi cheese is white and rectangular in shape. It's texture is similar to feta, but it is very salty from the brine and it becomes soft and elastic when heated, as is often used in deserts, including the Palestinian dessert knafeh.  It is seasoned with salted brined and blacked coriander seeds and stored in cans which last months. While there are many dessert recipes featuring Nabulsi cheese, and some calling for it in salads of tomatoes and chick pea salads, I opted for something of a Mediterranean version of this great starter. 4 oz. Nabulsi cheese cubed (or mozzarella) 2 tomatoes cubed handful of olives a few tears of basil A couple of peporcini Sala and freshly ground pepper

By |May 18th, 2011|Categories: Uncategorized|Comments Off on Nabulsi Cheese Starter

Mighty-Lite Shotgun Shells Are a Thing of the Past

Gone---as are inexpensive shotgun shells in 2021 of any brand.   Shotgun shells now cost triple what they did just a year ago under Trump and center fire rounds have gone from $.10 each to $1.00 a round for rifles and handguns.  If you can find it, as there remains year long waits for various ammunitions due to national shortages. Our wingshooting instructor, Buz Fawcett, always recommended Estate Cartridge Company Mighty Lite loads in 3/4 oz loads for 12 gauge.  We used to special order them by the pallet from the factory at near wholesale rates from Texas.  They were just under $2 a box delivered in 2996-2006.  But Buz said if can no longer get Estate Cartridge, which happened around 2011, try Winchester 7/8 oz load, or shells by Caladre, Fiocchi, or Buschare-Ilagre, all Italian made shells.  Well the day has come and Estate Cartridge Company has been acquired by Federal and the new company is no longer making the Mighty Lite loads.  And, as of 2021, all of the above cartridges sell for $10 a box, some are $16/box such as those by RST, which are made for side by side guns. Modern factory shotgun loads are often labeled in "drams equivalent" or "dr. eq."   A dram of black powder is 1/16 of an ounce.  Dram equivalent means the powder charge in the shell is supposed to produce the same shot velocity as the listed dram equivalent of black powder. So if the box is labeled 3 drams, that means the velocity will be the same as a black powder shell containing 3 drams of powder. In 12-gauge, 2 1/2 dr. eq. s is a very light or low recoil load, 3 is typical

By |May 17th, 2011|Categories: Uncategorized, Wingshooting|Comments Off on Mighty-Lite Shotgun Shells Are a Thing of the Past

Romeo y Julieta Cigars

I have been fortunate to try a fair number of cigars, both at home and abroad. Cuban cigars are currently illegal in the United States, except for pre-embargo cigars which are very rare and perhaps not well stored. Technically, an American citizen cannot even legally purchase or smoke a Cuban cigar while traveling abroad, although many Americans have indulged in Canada, Mexico, the Caribbean, or Europe, among other places where Cuban cigars are sold.  I have to say, Cuban cigars may be overrated as the forbidden fruit. Pre-ban, Cuban cigars were rated the best in the world--no doubt due to the fact that Americans comprised the majority of the cigar market of the world and bought all the Cubans could make. Today, Americans buy nearly all the Dominican, Honduran or Nicaraguan cigars that can be made, and they can even taste better than the previously famous Cuban cigars, which have also declined along with everything else in Cuba since the Americans left. But being an authentic Cuban cigar does make it the forbidden fruit for Americans and, therefore, desirable to some connoisseurs. To prove the point, one can expect to pay as much for top Dominican and Nicaraguan cigars as for many mediocre Cubans. I used to attend quite a few cigar tastings.  And, the best Dominican cigar currently available is arguably the Fuente Fuente Opus X.  And, the Padron 1926 could be the best cigar from Nicaragua. Depending on your individual taste, these cigars will likely be better than most anything currently rolled in Cuba. Macanudu is a good cigar and has an interesting history in Jamaica and now the Dominican Republic.  The label was a spin-off from Punch, which is also a decent cigar.  Arturo Fuente has a similarly mediocre story and taste, along with Hoyo de Monterrey, which is one of the least expensive, decent cigars and mild

By |May 15th, 2011|Categories: Uncategorized|Comments Off on Romeo y Julieta Cigars

No Lines

"There are no lines between FOOD, FAMILY, LITERATURE, LIFE, SEASONS, AND LIFE ON THE SPORTING ROAD."   As my wife's inquiries about when I'll will be home from shooting trips, I reply, "Hey, I am out here working to feed the family and you are giving me a hard time about when I'll be home?"  When our daughter says it's time to leave the stream my wife replies, "Ok, let's just catch one more fish for dinner tonight."  Our horses always neigh and whinny when the hunt is called.  And our travels always seem to end too soon.  But no one ever complains about the time spent in our French kitchen, nor does anyone think of leaving the dining room table before the seventh course, as this time is spent enjoying the spoils of our adventures. After publishing a couple of cookbooks, we decided to take our adventures online, both in the field and the kitchen.  This site features evenings spent in a French kitchen, after days spent afield with paper shells, silk lines and fast horses, filled with travels and adventures. We hope that you will travel through an invisible veil with us, into our world of the staunchest pointing dogs, fat trout always eager to take the fly, all the foxes you care to chase and good horses to follow them upon, and a bird in the oven and then some, on this Sporting Road. ___________________________________________________________________________________________ If you are not looking for this site and are looking instead for The Sporting Road by Jim Fergus click any of these links, as he is a friend of ours.   You may print a copy of a page from this site for personal use at home, in order to assist you in making the recipes.  A tip to printing a page is to hit ctrl-A and then

By |May 1st, 2011|Categories: Uncategorized|Comments Off on No Lines