Food and Beverage - OK Cooks. How old are your tools.. :)
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liveaboard74
02-07-2011, 04:09 PM
Making Deer burgers and stock for some stew which I'm sure all of you guys that go hunting do but got to thinking about how old the mixer was.
How many things we buy that last 40 years.
Oster Regency from 1972 Is also a blender. Man we though we were in heaven with something that did two things for one price.
If you got some old kitchen tools that are still in use, post a photo. Just fond memories of years ago.. :thumbsup:
http://i298.photobucket.com/albums/mm277/liveaboard74/THT%20ONLINE%20PHOTOS/SAM_0395.jpg
http://i298.photobucket.com/albums/mm277/liveaboard74/THT%20ONLINE%20PHOTOS/SAM_0394.jpg
http://i298.photobucket.com/albums/mm277/liveaboard74/THT%20ONLINE%20PHOTOS/SAM_0396.jpg
http://i298.photobucket.com/albums/mm277/liveaboard74/THT%20ONLINE%20PHOTOS/SAM_0397.jpg
lovemyfishn
06-27-2011, 08:35 AM
Hah! I remember my grandmother having one of those things. Worked awesome I bet she still has it somewhere packed away.
How big was the deer?
liveaboard74
06-27-2011, 08:52 AM
Hah! I remember my grandmother having one of those things. Worked awesome I bet she still has it somewhere packed away.
How big was the deer?
Don't have time to hunt but my fresh water fishing buddys bring us some all the time then the GF's family is big into that. Have a stand up freezer about packed with it. Just adding to the pile. Think that time was a rear quarter.LOL
Might be interested ,is what i use for deer sausage recipe
QUICK AND SPICY DEER SAUSAGE *
5 lbs. deer burger (ground fine with suet)
5 tbsp. Morton's Tender Quick
2 tbsp. coarse black pepper
2 tbsp. mustard seed
1 tbsp. brown sugar
1 tbsp. garlic powder
1 tbsp. cayenne
1 tbsp. ground red pepper
1 tbsp. liquid smoke
1 c. dry quick oats
3 c. warm water
Mix deer burger, spices, oats and 2 cups water thoroughly until combined. Cover, let stand 1 hour at room temperature. Mix in third cup of water, let stand 30 minutes. Stuff into casings or roll into 2x10 inch rolls and wrap in aluminum foil. Punch small holes in casings or foil to allow drainage during cooking.
Place on rack in foil lined pan. Bake 70 minutes at 350 degrees, turning once after 35 minutes. After cooling slightly, wrap in paper towels to absorb excess liquid. Cool before slicing. Wrap excess rolls in foil. Place in plastic bags and freeze.
liveaboard74
06-28-2011, 01:53 PM
Thank you stev.. I will sure try that...:thumbsup:
GeorgeRapai
07-03-2011, 05:49 PM
Might be interested ,is what i use for deer sausage recipe
QUICK AND SPICY DEER SAUSAGE *
5 lbs. deer burger (ground fine with suet)
5 tbsp. Morton's Tender Quick
2 tbsp. coarse black pepper
2 tbsp. mustard seed
1 tbsp. brown sugar
1 tbsp. garlic powder
1 tbsp. cayenne
1 tbsp. ground red pepper
1 tbsp. liquid smoke
1 c. dry quick oats
3 c. warm water
Mix deer burger, spices, oats and 2 cups water thoroughly until combined. Cover, let stand 1 hour at room temperature. Mix in third cup of water, let stand 30 minutes. Stuff into casings or roll into 2x10 inch rolls and wrap in aluminum foil. Punch small holes in casings or foil to allow drainage during cooking.
Place on rack in foil lined pan. Bake 70 minutes at 350 degrees, turning once after 35 minutes. After cooling slightly, wrap in paper towels to absorb excess liquid. Cool before slicing. Wrap excess rolls in foil. Place in plastic bags and freeze.
I'm Hungarian. Try original picant paprika , a bit more fresh garlic and a blend of pork. Yum.
My Mum had one of those multi-function units , papa made me help with one of those hand grinding units:rofl: