change a choke

[Stepmac]

Originally Posted by Edmund McIlhenny

I am.I live here at Avery Island.Our factory is here and has been since 1868.We are still family owned and run.My great grandfather,also named Edmund,was the inventor.Please use more of the sauce.I want to buy some more Parkers.I killed my first duck with a DHE 20.Shot at the lead Ring neck and hit the 5th in line .

Are you the Marine McIlhenny?

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.

Originally Posted by Steve McCarty

Are you the Marine McIlhenny?

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.

-- We tried to get Tabasco sauce for the k-rats "In country"- because, if you sprinkled it on anything in a can- then spread it on your "John Wayne" crackers- you knew it was OK to eat- as the heat "burned off" any bad microbes, etc. However, the Gooks had an item called "Nuke-Mon'-- canned fish gust and birds eyes I guess- you would have to cover that crap with an ocean of Tabasco to make it edible- maybe??

[Stepmac]

Originally Posted by Francis Morin

-- We tried to get Tabasco sauce for the k-rats "In country"- because, if you sprinkled it on anything in a can- then spread it on your "John Wayne" crackers- you knew it was OK to eat- as the heat "burned off" any bad microbes, etc. However, the Gooks had an item called "Nuke-Mon'-- canned fish gust and birds eyes I guess- you would have to cover that crap with an ocean of Tabasco to make it edible- maybe??

Today, or at least when they first came out, these new MRE's (Meals rejected by Ethopians) had a little bottle of Tobasco sauce in there. I used to put the hot stuff on C-Rats. They needed a kick. I can't recall if I ever ate a K-Rat or not. For those of us who survived in C's we recall that wonderful fruit salad. Came in a can. When they came out with MRE's they made the stuff freeze dried, so it was a cake that you had to add water in, in your canteen cup. Trouble was, the water often tasted like heck and had little things wiggling in it.

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.

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!!

[Stepmac]

Originally Posted by Francis Morin

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!!

I'll tell my wife. She's the cook round these parts. Thanks, sounds good to me.