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I shall do that indeed, Ed! |
10-19-2011, 08:21 PM | #13 | ||||||
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I shall do that indeed, Ed!
I will admit, I have been tempted by Frank's RH sauce- but as I go by Francis here, and not Frances or Frank, I will stick with the Best--your product. I am a M12 man at heart, but do own and shoot 12 gauge Parkers and LC Smiths as well. I am also a blues (Mississippi Delta) and Cajun music man- I play guitar and also dobro- played for a Cajun dance with a new group last Saturday- after a great potluck- rice paliff, beans and rice, okra, turnip greens, three styles of jambalya, and in honor of the late Hank Williams, even crawfish pie. So the word about the great good things from the Pelican State has spread up Nawth--
I see quite a few "using Parkers" mainly 12 bores in my travels, so if you are looking for something, send me a PM here and if I can help you, I will be most pleased to do so. I was 12 when I shot my first duck- My dad and grandfather gave me a 20 gauge Model 12 field gun- 28" mod for my 11th birthday (I still have it) Dad and I were in our canoe on the arm of a point jutting into Grass Lake, opening day morning in October- no decoys, I had a 3 shot plug in my 20- Dad had his 12 gauge Model 12 Tournament Grade 30" full solid rib and was sitting in the back seat. Dawn came in on a pinkish blush in the East, the cloud cover was low, and I heard a "swissssh-" behind me- I brought up the M12- 5 bluewing teal were flying in line- like barnyard geese following their leader- I swung the muzzle a "mile to Mexico" ahead of the lead bird and hit the trigger, and the fourth bird in the "string" collapsed onto the choppy water- the other four were probably in Topeka when I recovered- Dad said to me: "Nice shooting, Son"- He never asked me which bird I had picked out either! |
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10-19-2011, 09:49 PM | #14 | ||||||
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My first duck was also a ringneck Drake - Remmie 11-48 20 gauge with a pickle on the front end It's one of the few ducks I can still remember clearly. Taking my grandson out this Sunday for his second hunt. (Didn't shoot the first time.) Hopefully, his memories will be as vivid.
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10-21-2011, 08:21 PM | #15 | |||||||
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With these new "spreader" shells I'm thinking that we can get a lot of variety with tightly choked guns. Put the spreader shells in one pocket and regular non-spreaders in the other. No need to change chokes, just change shells. Do any of you guys do this? |
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10-21-2011, 08:24 PM | #16 | ||||||
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Yup...I do
__________________
"Much care is bestowed to make it what the Sportsman needs-a good gun"-Charles Parker |
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10-25-2011, 02:21 PM | #17 | |||||||
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I visited your Avery Island plant a few years ago. What a wonderful place! I finally could buy a bottle of Tobasco sauce that was large enough to last me for a few months. You see I gob that stuff on nearly everything that I eat. I was astounded by the beauty and birds on Avery Island. Just wonderful. Keep making your wonderful sauce. Without it I'd starve. |
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Other uses for it too- |
10-25-2011, 05:41 PM | #18 | |||||||
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Other uses for it too-
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10-25-2011, 06:41 PM | #19 | |||||||
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Yeah, nuk mon. It was made of fermented fish guts I think. Didn't they bury the stuff until it got "good". The Ancient Romans ate a similar sauce, they called it galloum. I was made of fermented fish guts. Historians think it was similar to the god awful goo they ate in Vietnam. Ever experience that Korean kempshe? Just terrible. Now lets talk how to cook a duck! I do it very hot and put a sweet sauce on it. Still not my favorite meal however. In Kansas where the ducks were grain fed they were a lot better than here, where theyhave a diet of slugs and seaweed. |
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How to cook ducks with ?? dietary habits-- |
10-25-2011, 08:14 PM | #20 | ||||||
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How to cook ducks with ?? dietary habits--
Whether you pick or skin your ducks- try this- Marinade in Vernor's ginger ale for 48 hours- the ginger in it works wonders- then stuff the cavities with good wet sauerkraut and lace up to seal that in-- cover the breasts with cheap cut bacon peppered and then sprinkled with brown sugar- you can even add apple slices to the sauerkraut if you wish- I do--cook in a covered Pyrex dish- I use Reynolds wrap to seal the birds and keep in moisture- about 45 minutes to 1 hour at preheated 500 degree over- high heat over a shorter time span (rather than 325 degrees for hours as per the Thanksgiving Day Turkey) is the secret- I like cold Ginger schnapps as a "table wine" with this recipe- wild rice with mushrooms, Caesar salad, and raisin laced rum pudding lit up with Cognac for dessert with Cajun chicory coffee- Yasss indeeedy!!
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