chief wrote:
Never made past the first step. I lost all interest in OA and Scouting in general when I got a girlfriend.
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC
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chief wrote:
Never made past the first step. I lost all interest in OA and Scouting in general when I got a girlfriend.
Dan76 wrote:
During the past couple of years, assisted several Scouts in finishing their Eagle service projects...more like booting their posteriors into gear. All did so, but within days of turning 18. All confessed the 3Gs sidetracked them...girls, gasoline, and games.chief wrote:
Never made past the first step. I lost all interest in OA and Scouting in general when I got a girlfriend.
chief wrote:
wow 18! late bloomers huh?Dan76 wrote:
During the past couple of years, assisted several Scouts in finishing their Eagle service projects...more like booting their posteriors into gear. All did so, but within days of turning 18. All confessed the 3Gs sidetracked them...girls, gasoline, and games.chief wrote:
Never made past the first step. I lost all interest in OA and Scouting in general when I got a girlfriend.
WanderingStovie wrote:
With tartar sauce?Dan76 wrote:
I used to carry such a canteen and was the envy of those watching it used to heat water for tea or soup.Unfortunately during one of the more fortunate days of my life, it was twice perforated. I've since regretted tossing it as it would make a great paperweight.JimBlue wrote:
Just hot dogs cooked over an open flame, rest of the time I used a cookset like the old aluminum ones you could buy from a Scout store. My dad gave me a metal canteen with metal cup, no idea what happened to it, which was good for boiling a small amount of water out of the canteen for making soup or coffee. By the time i was done eating the soup or drinking the coffee, it was cold enough to put back in the canteen belt/holder.
you could resort to steak tartare.TrafficJam wrote:
I would love to carry raw meat in winter and cook it over a fire but given my track record with making fires in cold weather. I would probably starve.
Rasty wrote:
Steak Tartare is hand chopped (NO LAZY MACHINES ALLOWED) mixed with minced shallot, chives, capers, dijon mustard, lemon, salt, pepper and topped with a raw egg yolk. The acid in the lemon should (IN THEORY) kill any pathogens in the meat and egg.WanderingStovie wrote:
With tartar sauce?Dan76 wrote:
I used to carry such a canteen and was the envy of those watching it used to heat water for tea or soup.Unfortunately during one of the more fortunate days of my life, it was twice perforated. I've since regretted tossing it as it would make a great paperweight.JimBlue wrote:
Just hot dogs cooked over an open flame, rest of the time I used a cookset like the old aluminum ones you could buy from a Scout store. My dad gave me a metal canteen with metal cup, no idea what happened to it, which was good for boiling a small amount of water out of the canteen for making soup or coffee. By the time i was done eating the soup or drinking the coffee, it was cold enough to put back in the canteen belt/holder.
you could resort to steak tartare.TrafficJam wrote:
I would love to carry raw meat in winter and cook it over a fire but given my track record with making fires in cold weather. I would probably starve.
Mountain-Mike wrote:
So it's steak cheviche?Rasty wrote:
Steak Tartare is hand chopped (NO LAZY MACHINES ALLOWED) mixed with minced shallot, chives, capers, dijon mustard, lemon, salt, pepper and topped with a raw egg yolk. The acid in the lemon should (IN THEORY) kill any pathogens in the meat and egg.WanderingStovie wrote:
With tartar sauce?Dan76 wrote:
I used to carry such a canteen and was the envy of those watching it used to heat water for tea or soup.Unfortunately during one of the more fortunate days of my life, it was twice perforated. I've since regretted tossing it as it would make a great paperweight.JimBlue wrote:
Just hot dogs cooked over an open flame, rest of the time I used a cookset like the old aluminum ones you could buy from a Scout store. My dad gave me a metal canteen with metal cup, no idea what happened to it, which was good for boiling a small amount of water out of the canteen for making soup or coffee. By the time i was done eating the soup or drinking the coffee, it was cold enough to put back in the canteen belt/holder.
you could resort to steak tartare.TrafficJam wrote:
I would love to carry raw meat in winter and cook it over a fire but given my track record with making fires in cold weather. I would probably starve.
Rasty wrote:
Steak Tartare is hand chopped (NO LAZY MACHINES ALLOWED) mixed with minced shallot, chives, capers, dijon mustard, lemon, salt, pepper and topped with a raw egg yolk. The acid in the lemon should (IN THEORY) kill any pathogens in the meat and egg.WanderingStovie wrote:
With tartar sauce?Dan76 wrote:
I used to carry such a canteen and was the envy of those watching it used to heat water for tea or soup.Unfortunately during one of the more fortunate days of my life, it was twice perforated. I've since regretted tossing it as it would make a great paperweight.JimBlue wrote:
Just hot dogs cooked over an open flame, rest of the time I used a cookset like the old aluminum ones you could buy from a Scout store. My dad gave me a metal canteen with metal cup, no idea what happened to it, which was good for boiling a small amount of water out of the canteen for making soup or coffee. By the time i was done eating the soup or drinking the coffee, it was cold enough to put back in the canteen belt/holder.
you could resort to steak tartare.TrafficJam wrote:
I would love to carry raw meat in winter and cook it over a fire but given my track record with making fires in cold weather. I would probably starve.
Tartare should never see a machine of any kind. A knife and maybe a mortar and pestle if you are going real finemental note wrote:
I personally don't care for tartare, me mum served it at a few party's. Next time we get a good cut of beef I'm gonna try to make some carpaccio...never had it before.Rasty wrote:
Steak Tartare is hand chopped (NO LAZY MACHINES ALLOWED) mixed with minced shallot, chives, capers, dijon mustard, lemon, salt, pepper and topped with a raw egg yolk. The acid in the lemon should (IN THEORY) kill any pathogens in the meat and egg.WanderingStovie wrote:
With tartar sauce?Dan76 wrote:
I used to carry such a canteen and was the envy of those watching it used to heat water for tea or soup.Unfortunately during one of the more fortunate days of my life, it was twice perforated. I've since regretted tossing it as it would make a great paperweight.JimBlue wrote:
Just hot dogs cooked over an open flame, rest of the time I used a cookset like the old aluminum ones you could buy from a Scout store. My dad gave me a metal canteen with metal cup, no idea what happened to it, which was good for boiling a small amount of water out of the canteen for making soup or coffee. By the time i was done eating the soup or drinking the coffee, it was cold enough to put back in the canteen belt/holder.
you could resort to steak tartare.TrafficJam wrote:
I would love to carry raw meat in winter and cook it over a fire but given my track record with making fires in cold weather. I would probably starve.
Okay I reread your post, I've had it with ground beef, Yuck! But hand chopped sounds better.
WanderingStovie wrote:
I've never eaten raw beef, and never put tartar sauce on anything except fish. I doubt lemon juice would kill parasites.
Rasty wrote:
lemon juice has a lower ph level then vinegar.WanderingStovie wrote:
I've never eaten raw beef, and never put tartar sauce on anything except fish. I doubt lemon juice would kill parasites.
WanderingStovie wrote:
That is good for stopping bacterial growth, but what about parasites?Rasty wrote:
lemon juice has a lower ph level then vinegar.WanderingStovie wrote:
I've never eaten raw beef, and never put tartar sauce on anything except fish. I doubt lemon juice would kill parasites.
JimBlue wrote:
Still not eating raw meat.
Easy Easymental note wrote:
although I do like Lox.
JimBlue wrote:
Still not eating raw meat
SarcasmTheElf wrote:
Back when I worked in a restaurant I used to be responsible for grinding the beef scraps into burger. There was one waiter that would always grab loose pieces of the unground meat out of the bucket I was working with and eat them.JimBlue wrote:
Still not eating raw meat
SarcasmTheElf wrote:
Back when I worked in a restaurant I used to be responsible for grinding the beef scraps into burger. There was one waiter that would always grab loose pieces of the unground meat out of the bucket I was working with and eat them.JimBlue wrote:
Still not eating raw meat
Rasty wrote:
Tartare is rarely made with scraps. The preferred cut is filet mignonSarcasmTheElf wrote:
Back when I worked in a restaurant I used to be responsible for grinding the beef scraps into burger. There was one waiter that would always grab loose pieces of the unground meat out of the bucket I was working with and eat them.JimBlue wrote:
Still not eating raw meat
Rasty wrote:
Easy Easymental note wrote:
although I do like Lox.
1-1/2 cups sugar
1 cup kosher salt
Optional
Zest of a lemon, lime and orange + juice of the lemon and lime. Combine with salt and sugar
Cover salmon top and bottom and wrap in plastic wrap. Throw in refrigerator for 48 hours. Rinse and slice. You can make it with skinless salmon or skin-on salmon. I've seen recipes that call for weighing the salmon down to make it firmer but I like the softer texture.
SarcasmTheElf wrote:
I know, this guy just had a screw that was slightly loose.Rasty wrote:
Tartare is rarely made with scraps. The preferred cut is filet mignonSarcasmTheElf wrote:
Back when I worked in a restaurant I used to be responsible for grinding the beef scraps into burger. There was one waiter that would always grab loose pieces of the unground meat out of the bucket I was working with and eat them.JimBlue wrote:
Still not eating raw meat
Rasty wrote:
Most in F&B doSarcasmTheElf wrote:
I know, this guy just had a screw that was slightly loose.Rasty wrote:
Tartare is rarely made with scraps. The preferred cut is filet mignonSarcasmTheElf wrote:
Back when I worked in a restaurant I used to be responsible for grinding the beef scraps into burger. There was one waiter that would always grab loose pieces of the unground meat out of the bucket I was working with and eat them.JimBlue wrote:
Still not eating raw meat
Rasty wrote:
Jump in a vat of lemon juice and see what happens. Most parasites can deal with hydrochloric acid but would have no protection from lemon juice. Lemon juice is often used as a natural parasite cleanser in pets and people.WanderingStovie wrote:
That is good for stopping bacterial growth, but what about parasites?Rasty wrote:
lemon juice has a lower ph level then vinegar.WanderingStovie wrote:
I've never eaten raw beef, and never put tartar sauce on anything except fish. I doubt lemon juice would kill parasites.
Rasty wrote:
Easy Easymental note wrote:
although I do like Lox.
1-1/2 cups sugar
1 cup kosher salt
Optional
Zest of a lemon, lime and orange + juice of the lemon and lime. Combine with salt and sugar
Cover salmon top and bottom and wrap in plastic wrap. Throw in refrigerator for 48 hours. Rinse and slice. You can make it with skinless salmon or skin-on salmon. I've seen recipes that call for weighing the salmon down to make it firmer but I like the softer texture.
I am with Alan Jackson on that one, I like my sushi southern fried.mental note wrote:
I feel that way about fish/sushi.JimBlue wrote:
Still not eating raw meat.
Mountain-Mike wrote:
I didn't think I would like it untill I tried it. I would meet a friend sunday afternoons at a waterfront bar for cocktails. Sunday was pretty much change over day for rentals & slow for resstaraunts. Thats why we picked then. Onr year the owner hired Yosie, an award winiing sushie chef for the season. We were very often one of his few or only clients on these slow afteroons. We would have him make us something. We didn't know what to order so let him choose. We would sample a few varieties each time & e would tell us what we had afterwards. Only time he steered me wrong was several yaers later when he had his own place. Meeting a date for a quck bite befor a movie whe decided ln his place for a to go order. He came out front brcause he knew me & asked what we wanted. I said surprise us, & he asked what she liked. He then prepred our snack. He had a few California rolls that he knew I loved & a few things of what she liked. His surprise was mrinted baby octupie...
When living in Seattle, had some out of town friends visit. I took them to a fave sushi place. Once they were over the concept, enjoyed the food. Though one did comment, "Back home we call this 'bait'".mental note wrote:
I feel that way about fish/sushi.JimBlue wrote:
Still not eating raw meat.
Thanks - now I have a picture of a dizzy yak with big hair stuck in my mind.mental note wrote:
now, was that an afrodecieack?Mountain-Mike wrote:
I didn't think I would like it untill I tried it. I would meet a friend sunday afternoons at a waterfront bar for cocktails. Sunday was pretty much change over day for rentals & slow for resstaraunts. Thats why we picked then. Onr year the owner hired Yosie, an award winiing sushie chef for the season. We were very often one of his few or only clients on these slow afteroons. We would have him make us something. We didn't know what to order so let him choose. We would sample a few varieties each time & e would tell us what we had afterwards. Only time he steered me wrong was several yaers later when he had his own place. Meeting a date for a quck bite befor a movie whe decided ln his place for a to go order. He came out front brcause he knew me & asked what we wanted. I said surprise us, & he asked what she liked. He then prepred our snack. He had a few California rolls that he knew I loved & a few things of what she liked. His surprise was mrinted baby octupie...
The post was edited 2 times, last by WanderingStovie ().
Mountain-Mike wrote:
I didn't think I would like it untill I tried it. I would meet a friend sunday afternoons at a waterfront bar for cocktails. Sunday was pretty much change over day for rentals & slow for resstaraunts. Thats why we picked then. Onr year the owner hired Yosie, an award winiing sushie chef for the season. We were very often one of his few or only clients on these slow afteroons. We would have him make us something. We didn't know what to order so let him choose. We would sample a few varieties each time & e would tell us what we had afterwards. Only time he steered me wrong was several yaers later when he had his own place. Meeting a date for a quck bite befor a movie whe decided ln his place for a to go order. He came out front brcause he knew me & asked what we wanted. I said surprise us, & he asked what she liked. He then prepred our snack. He had a few California rolls that he knew I loved & a few things of what she liked. His surprise was mrinted baby octupie...
Rasty wrote:
Octopus can be incredible or terrible. Usually not anything in between those two.Mountain-Mike wrote:
I didn't think I would like it untill I tried it. I would meet a friend sunday afternoons at a waterfront bar for cocktails. Sunday was pretty much change over day for rentals & slow for resstaraunts. Thats why we picked then. Onr year the owner hired Yosie, an award winiing sushie chef for the season. We were very often one of his few or only clients on these slow afteroons. We would have him make us something. We didn't know what to order so let him choose. We would sample a few varieties each time & e would tell us what we had afterwards. Only time he steered me wrong was several yaers later when he had his own place. Meeting a date for a quck bite befor a movie whe decided ln his place for a to go order. He came out front brcause he knew me & asked what we wanted. I said surprise us, & he asked what she liked. He then prepred our snack. He had a few California rolls that he knew I loved & a few things of what she liked. His surprise was mrinted baby octupie...
tendernessmental note wrote:
what qualities is it that differencieates the two?Rasty wrote:
Octopus can be incredible or terrible. Usually not anything in between those two.Mountain-Mike wrote:
I didn't think I would like it untill I tried it. I would meet a friend sunday afternoons at a waterfront bar for cocktails. Sunday was pretty much change over day for rentals & slow for resstaraunts. Thats why we picked then. Onr year the owner hired Yosie, an award winiing sushie chef for the season. We were very often one of his few or only clients on these slow afteroons. We would have him make us something. We didn't know what to order so let him choose. We would sample a few varieties each time & e would tell us what we had afterwards. Only time he steered me wrong was several yaers later when he had his own place. Meeting a date for a quck bite befor a movie whe decided ln his place for a to go order. He came out front brcause he knew me & asked what we wanted. I said surprise us, & he asked what she liked. He then prepred our snack. He had a few California rolls that he knew I loved & a few things of what she liked. His surprise was mrinted baby octupie...
Rasty wrote:
tendernessmental note wrote:
what qualities is it that differencieates the two?Rasty wrote:
Octopus can be incredible or terrible. Usually not anything in between those two.Mountain-Mike wrote:
I didn't think I would like it untill I tried it. I would meet a friend sunday afternoons at a waterfront bar for cocktails. Sunday was pretty much change over day for rentals & slow for resstaraunts. Thats why we picked then. Onr year the owner hired Yosie, an award winiing sushie chef for the season. We were very often one of his few or only clients on these slow afteroons. We would have him make us something. We didn't know what to order so let him choose. We would sample a few varieties each time & e would tell us what we had afterwards. Only time he steered me wrong was several yaers later when he had his own place. Meeting a date for a quck bite befor a movie whe decided ln his place for a to go order. He came out front brcause he knew me & asked what we wanted. I said surprise us, & he asked what she liked. He then prepred our snack. He had a few California rolls that he knew I loved & a few things of what she liked. His surprise was mrinted baby octupie...
WanderingStovie wrote:
Trying to eat live octopus would really suck.
Rasty wrote:
tendernessmental note wrote:
what qualities is it that differencieates the two?Rasty wrote:
Octopus can be incredible or terrible. Usually not anything in between those two.Mountain-Mike wrote:
I didn't think I would like it untill I tried it. I would meet a friend sunday afternoons at a waterfront bar for cocktails. Sunday was pretty much change over day for rentals & slow for resstaraunts. Thats why we picked then. Onr year the owner hired Yosie, an award winiing sushie chef for the season. We were very often one of his few or only clients on these slow afteroons. We would have him make us something. We didn't know what to order so let him choose. We would sample a few varieties each time & e would tell us what we had afterwards. Only time he steered me wrong was several yaers later when he had his own place. Meeting a date for a quck bite befor a movie whe decided ln his place for a to go order. He came out front brcause he knew me & asked what we wanted. I said surprise us, & he asked what she liked. He then prepred our snack. He had a few California rolls that he knew I loved & a few things of what she liked. His surprise was mrinted baby octupie...
Rasty wrote:
tendernessmental note wrote:
what qualities is it that differencieates the two?Rasty wrote:
Octopus can be incredible or terrible. Usually not anything in between those two.Mountain-Mike wrote:
I didn't think I would like it untill I tried it. I would meet a friend sunday afternoons at a waterfront bar for cocktails. Sunday was pretty much change over day for rentals & slow for resstaraunts. Thats why we picked then. Onr year the owner hired Yosie, an award winiing sushie chef for the season. We were very often one of his few or only clients on these slow afteroons. We would have him make us something. We didn't know what to order so let him choose. We would sample a few varieties each time & e would tell us what we had afterwards. Only time he steered me wrong was several yaers later when he had his own place. Meeting a date for a quck bite befor a movie whe decided ln his place for a to go order. He came out front brcause he knew me & asked what we wanted. I said surprise us, & he asked what she liked. He then prepred our snack. He had a few California rolls that he knew I loved & a few things of what she liked. His surprise was mrinted baby octupie...