Leftover Duck recipes?

[cshenk]

Hi folks,

I make a duck every 6-8 weeks. I am making one tomorrow. We will have
a lot of meat leftover.

The carcass will make soup along with some carrots and onions (I have
some celery as well) and we will eat some of it, but we normally end up
with too much meat and few variations in ideas for it.

This is a domestically raised duck so not lean and no wild game taste
to cover up.

I can always use new ideas!

Carol

--

[Jeßus]

Cut into small pieces and then crumbed?
Confit?
Cut a pocket into the breasts and stuff with some goodies?
Make a stir-fry or similar?
Duck sandwiches?
Duck salad?
Give it to me?

[graham]

I hope you retain the fat with which to roast potatoes!
Graham

[cshenk]

graham wrote in rec.food.cooking:

Oh absolutely! In fact, thats the main reason we make the duck. Might
sound silly to some but we really like the fat for other things.



--

[Bruce]

On Sat, 19 Mar 2016 20:59:42 -0500, "cshenk" <csh...@cox.net> wrote:

>Hi folks,
>
>I make a duck every 6-8 weeks. I am making one tomorrow.

In one day? Don't you have to sit on the egg for weeks?

--
Bruce

[graham]

I tried making cookies using duck fat but some of the stock must have
been incorporated in the fat and the taste was "interesting"!
Graham

[Roy]

In my baking experience the duck fat was not "interesting", but quite disgusting.
Ditto for "GOOSE FAT".
====

[sf]

On Sat, 19 Mar 2016 20:59:42 -0500, "cshenk" <csh...@cox.net> wrote:

What does duck cost you back east and can you buy it fresh? Is it a
common grocery store item or do you have to buy them frozen from an
Asian market?


--

sf

[Dave Smith]

Leftover ducK? I can't imagine that happening. We usually split a bird.
They aren't very big.

[Dave Smith]

On 2016-03-20 3:19 AM, sf wrote:

>> This is a domestically raised duck so not lean and no wild game taste
>> to cover up.
>>
>> I can always use new ideas!
>>
> What does duck cost you back east and can you buy it fresh? Is it a
> common grocery store item or do you have to buy them frozen from an
> Asian market?
>

FWIW, it this part of southern Ontario, where the Chinese population is
limited to college students a few Chinese restaurants, duck is commonly
available in the freezer section of most grocery stores.

I have sworn off cooking duck. Only one time has it not been a failure.
It has been relegated to being a restaurant meal.

[lucreti...@fl.it]

Are you roasting it slowly enough and on a rack so the fat can escape?

[Brooklyn1]

On Sun, 20 Mar 2016 10:56:51 -0300, lucreti...@fl.it wrote:

>On Sun, 20 Mar 2016 09:05:01 -0400, Dave Smith
><adavid...@sympatico.ca> wrote:
>>
>>>> This is a domestically raised duck so not lean and no wild game taste
>>>> to cover up.
>>>>
>>>> I can always use new ideas!
>>>>
>>> What does duck cost you back east and can you buy it fresh? Is it a
>>> common grocery store item or do you have to buy them frozen from an
>>> Asian market?
>>>
>>
>>FWIW, it this part of southern Ontario, where the Chinese population is
>>limited to college students a few Chinese restaurants, duck is commonly
>>available in the freezer section of most grocery stores.

Cooked duck meat can be used to fill wontons... use the carcass to
prepare a rich stock... wonton soup!

[cshenk]

We use the fat mostly in potatoes and things like that here. Might
land (mixed with other fats) in an otherwise all vegetable and grain
based curry.



--

[graham]

My father told me that a UK TV chef roasted a goose directly on the oven
rack with a pan of potatoes underneath catching the drippings. I'd love
to try that with a couple of ducks - but in someone else's oven:-)
Graham

[cshenk]

sf wrote in rec.food.cooking:

I can get them fresh but they tend to 15$ a lb here if so. Just not
the right part of the country. They seem to be farm raised mostly up
around New England-ish areas but this one comes from Indianna.

For price, I get them frozen at American Asian Grovery where a whole
duck (USA raised) is 14$

Here it is in the oven http://tinypic.com/r/28mph1j/9

Cant see much just now. It's smeared with a simply oyster sauce base.

I also have the giblets going in a pan with some pepper and rogan josh.
Plus made bread as normal. Gotta clean the stove top again but too
busy cooking right now.

http://tinypic.com/r/msd5ye/9

In an hour, we will reduce the temp to 275 and flip it breast up, then
reverse that in another hour. It may or may not want more oyster sauce
on flipping.

--

[cshenk]

Dave Smith wrote in rec.food.cooking:

Ah sorry. Duck is a bit special in how you have to cook it. Lower
temp after fir5st hour for example and start breast down then flip,
reduce temp to 275, wait an hour then flip (same temp), then add more
sauce if needed (depends on what you did), flip and another hour. When
it seems almost don, final flip to breast up then uncover. May want to
high sear that last bit at 400F.

A duck has to be raised out of it's fat when cooking. Hence the
picture showing it in the oven. I'll make another picture of the rack
base later when I can (it's obviously in use right now). This one is
the flat rack that holds the duck about 1.5 inches above the glass
bottom pan. I have another that is V shaped and makes flipping easier.

If you coooked one like a chicken, sitting in it's fat, that is what
went wrong. Also, though I have never done it, apparently duck can be
very tough if cooked at too high a heat?

--

[cshenk]

Brooklyn1 wrote in rec.food.cooking:

Wontons! Humm! I have some lumpia wrapper and cabbage. That and some
onion and carrot sound like a good idea. More critically, one I havent
tried yet!


--

[cshenk]

Dave Smith wrote in rec.food.cooking:

WOW. The 3 of us get 3 meals each off one duck. Granted we are low
meat eaters but the average duck yields at least 6 meals because it's a
very rich meat. 1 breast or leg quarter each (4 meals), 1 wing and side
meat (2 meals).


--

[notbob]

On 2016-03-20, cshenk <csh...@cox.net> wrote:

> WOW. The 3 of us get 3 meals each off one duck. Granted we are low
> meat eaters but the average duck yields at least 6 meals because it's a
> very rich meat. 1 breast or leg quarter each (4 meals), 1 wing and side
> meat (2 meals).

If one duck yields "6 meals", how do you feed 3 ppl 3 meals? I mean
--c'mon!-- 3 times 3 is 9.

Me? I never usta like duck. That is, until I tasted a great roast
duck. There's a resto in Sacramento, CA, named The Rusty Duck
...or Rusty Scupper.... Rusty somethingorother. I ordered my first whole
roast duck. It was awesome and I ate the entire bird. It was neither
too greasy nor too fatty.

I later learned how to cook fine duck breasts and, later, make a confit.
Still, not as many ducks in my life as I would like. ;)

nb

[MisterDiddyWahDiddy]

In my experience, domestic duck is delicious, and wild duck is nasty, too
nasty to cover up, no matter what.
>
>
> Carol
>
>
--Bryan

[sf]

On Sun, 20 Mar 2016 09:05:01 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:

So it's only found frozen back east too? Too bad. I used to make it
years ago, but I don't remember needing to thaw it first. What I will
do, if and when I buy a frozen duck, is take it apart first, and then
I'll confit the legs and saute the breast to rare. I have a kumquat
sauce sitting in the freezer that I want to serve with it.

--

sf

[sf]

On Sat, 19 Mar 2016 20:59:42 -0500, "cshenk" <csh...@cox.net> wrote:

I suppose you've served it in steamed buns with hoisin and thinly
sliced scallions, so how about a variation with cucumber and
cantaloupe, wrapped in a Mandarin "pancake"?
http://thewoksoflife.com/2015/11/easy-peking-duck-mandarin-pancakes/

Or duck tacos? I'd go easier on the chipotle, a little goes a long
way.
http://www.closetcooking.com/2011/07/duck-tacos-with-chipotle-cherry-salsa.html

There's always soup, but I imagine you've done that to death.

--

sf

[Dave Smith]

On 2016-03-20 1:20 PM, cshenk wrote:

>> I have sworn off cooking duck. Only one time has it not been a
>> failure. It has been relegated to being a restaurant meal.
>
> Ah sorry. Duck is a bit special in how you have to cook it. Lower
> temp after fir5st hour for example and start breast down then flip,
> reduce temp to 275, wait an hour then flip (same temp), then add more
> sauce if needed (depends on what you did), flip and another hour. When
> it seems almost don, final flip to breast up then uncover. May want to
> high sear that last bit at 400F.
>
> A duck has to be raised out of it's fat when cooking. Hence the
> picture showing it in the oven. I'll make another picture of the rack
> base later when I can (it's obviously in use right now). This one is
> the flat rack that holds the duck about 1.5 inches above the glass
> bottom pan. I have another that is V shaped and makes flipping easier.
>
> If you coooked one like a chicken, sitting in it's fat, that is what
> went wrong. Also, though I have never done it, apparently duck can be
> very tough if cooked at too high a heat?
>

I have always done it on a rack. Of all times I have done duck, only one
was not a disappointment or utter failure.

[cshenk]

notbob wrote in rec.food.cooking:

I already broke it out to 6 meals for you. It can easily be 9.

There is a reason why Americans tend to top the weight charts on
obesity. Lets just say in our case, we have a grunch of leftovers.

http://tinypic.com/r/2lyjad/9



--

[cshenk]

LOL! Yeah, needs a cover for sure.

--

[cshenk]

Dave Smith wrote in rec.food.cooking:

Discribe what you did and maybe we can help? Example, that temerature
did you use?

--

[cshenk]

MisterDiddyWahDiddy wrote in rec.food.cooking:

The only time I tried wild duck, I didnt like it. I am sure some
purists will find that odd but i like the domestically raised sorts.

--

[notbob]

On 2016-03-20, cshenk <csh...@cox.net> wrote:

> we have a grunch of leftovers.

I have no idea what a "grunch" is, but from the sound of it, I'm glad
you have them and not me. ;)

nb

[cshenk]

sf wrote in rec.food.cooking:

On the soup, actually not really other than broth.

I'm finishing off the duck now and letting it rest. I am going to try
a sort of spring roll wrap alhough I have only thr super thin lumpia
type wrap handy for that. I do have flour tortillas and may make a
wrap as well.

For now, the broth has been filtered and the fat cooling off while the
broth part is in a cast iron with potatoes and some of the excess 1lb
of scallions (set to low, reducing).



--

[Brooklyn1]

Isn't "grunch" the sound of severe constipation?

[cshenk]

notbob wrote in rec.food.cooking:

LOL! Means a lot of leftovers.

--

[cshenk]

Brooklyn1 wrote in rec.food.cooking:

Ohh! That wuld be bad! Nope. Grunch just means 'a bunch of'

--

[dsi1]

On Sunday, March 20, 2016 at 9:26:07 AM UTC-10, sf wrote:
> On Sat, 19 Mar 2016 20:59:42 -0500, "cshenk" <csh...@cox.net> wrote:
>
> > Hi folks,
> >
> > I make a duck every 6-8 weeks. I am making one tomorrow. We will have
> > a lot of meat leftover.
> >
> > The carcass will make soup along with some carrots and onions (I have
> > some celery as well) and we will eat some of it, but we normally end up
> > with too much meat and few variations in ideas for it.
> >
> > This is a domestically raised duck so not lean and no wild game taste
> > to cover up.
> >
> > I can always use new ideas!
> >
> I suppose you've served it in steamed buns with hoisin and thinly
> sliced scallions, so how about a variation with cucumber and
> cantaloupe, wrapped in a Mandarin "pancake"?
> http://thewoksoflife.com/2015/11/easy-peking-duck-mandarin-pancakes/

I've had the duck with the steamed buns. We'll order Peking duck on special occasions. It's truly sublime. Over here, they tend to just serve the buns with only the crispy skin and the duck meat separately. That's good because I don't much for duck meat.

https://www.youtube.com/watch?v=VaZO3p_OPnw

[MisterDiddyWahDiddy]

My son threw me a curveball this evening. He wants to learn archery, and
said he might like to hunt. I explained to him that wild turkeys don't
taste as good as grocery store ones.
>
--Bryan

[Bruce]

Shooting your own turkeys could be cheap and isn't cheap your
favourite flavour?

--
Bruce

[sf]

On Sun, 20 Mar 2016 15:18:47 -0500, "cshenk" <csh...@cox.net> wrote:

> The only time I tried wild duck, I didnt like it. I am sure some
> purists will find that odd but i like the domestically raised sorts.

Agree about that, I prefer farmed salmon too.

--

sf

[Ophelia]

"Bruce" <Br...@Bruce.invalid> wrote in message
news:rbiueb9f288bdtjh3...@4ax.com...

I used to do archery but just for sport:) I think I will stick with the
shotgun for game:)


--
http://www.helpforheroes.org.uk/shop/

[lucreti...@fl.it]

That's presumably because you are talking Pacific salmon, wild
north Atlantic salmon is to die for but incredibly expensive now.

[MisterDiddyWahDiddy]

Things that taste good are my favorite flavor, and I wouldn't shoot a
turkey that wasn't going to get eaten. I would like you watch your ass
bleed out, though I'd hope you'd provide a nice feast for the vultures.
>
> --
> Bruce

--Bryan

[Dave Smith]

Wild duck is pretty lean compared to domestic. The taste varies from one
species to another, and some are too fishy tasting. I don't mind farmed
salmon, but I am usually willing to pay more for wild.

[sf]

On Mon, 21 Mar 2016 09:11:37 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:

> I don't mind farmed
> salmon, but I am usually willing to pay more for wild.
>

I don't like the flavor of wild, so I'm not willing to pay for it.

--

sf

[Gary]

MisterDiddyWahDiddy wrote:
>
> My son threw me a curveball this evening. He wants to learn archery, and
> said he might like to hunt. I explained to him that wild turkeys don't
> taste as good as grocery store ones.

True. Also, you can buy a fat, tasty turkey for about the same as a
hunting licence and for sure less than bow and arrows too. He also
might not like killing animals once he gets one. That's what stopped
me from hunting.
Target archery is very fun though. I used to do that often as a kid.

Speaking of archery though, check this out. I have a relative that
competes in archery contests. He actually makes a living off of prize
money and sponsorships. He's my 1st cousin's grandson...so I'm related
in some remote way. hehh

https://en.wikipedia.org/wiki/Jesse_Broadwater

My mom sent me a newspaper about one contest he won in Europe. Boiled
down to just him and some German archer so they did a final playoff to
decide the winner. The showdown was...one arrow to a target at 100
yards. The other guy went first and he hit the bullseye. Then my guy
shot and he also hit the bullseye but dead center, so he won. I'm
impressed. He was world champion compound bow archer that year.

[taxed and spent]

"Gary" <g.ma...@att.net> wrote in message news:56F0198E...@att.net...

I am not impressed: Robin Hood would have split the first archer's arrow.
:)

[graham]

But could he have done it with a traditional longbow? I doubt it.

[dsi1]

Maybe.

https://www.youtube.com/watch?v=BEG-ly9tQGk

[Ophelia]

"graham" <gst...@shaw.ca> wrote in message
news:ncp5ih$e3e$1...@dont-email.me...

My thoughts too. I used to belong to an archery club but most of us used
longbows. Compound bows take away all the strength needed to keep the bow
steady.

--
http://www.helpforheroes.org.uk/shop/

[Gary]

Ophelia wrote:
>
> I used to do archery but just for sport:) I think I will stick with the
> shotgun for game:)

Here's an old joke, Ophy.

Two friends.
Bill: Hey Mike, would you like to go hunting with me sometime?
Mike: Sounds like fun, Bill. I'm game!
So Bill shot him.

;)

[Gary]

If he had split the first archer's arrow, he wouldn't have hit dead
center in the bullseye. The other archer's arrow was bullseye but off
to the edge.

[Gary]

Two different competitions. I used to use a longbow. It's harder as
the
tension is constant. You have to aim quicker and shoot.

[Bruce]

I don't know what kind of English that is, but I understand enough to
know that you're a sick man. Narcisissm is the least of your problems.

--
Bruce

[Ophelia]

"Gary" <g.ma...@att.net> wrote in message news:56F03918...@att.net...

.... that is a terrible joke ...

--
http://www.helpforheroes.org.uk/shop/

[taxed and spent]

"Gary" <g.ma...@att.net> wrote in message news:56F03B04...@att.net...

yeah, I know.

[dsi1]

Is there a more English weapon than the longbow? I think not. OTOH how
did the natives tribes of the Americas get their hands on the bow and
arrow? What's the deal with that?

[dsi1]

The supporters of the Bern are a worrisome lot. This is not an isolated
case - unfortunately. My guess is that they're gonna fuck things up.
That's the breaks.

[Ophelia]

"dsi1" <ds...@eternal-september.invalid> wrote in message
news:ncppjs$qb$1...@dont-email.me...

No good asking me, m'dear! I think you might have to look at your own
history:)



--
http://www.helpforheroes.org.uk/shop/

[Bruce]

I think it's good that Sanders is doing so well. Maybe in 10 or 20
years someone like him will actually be elected. For a long time that
was unthinkable. Americans have a history of voting against the
interests of normal people and for the interests of rich people and
corporations.

Nevertheless, he has one very sick follower in Bryan.

--
Bruce

[Dave Smith]

On 2016-03-21 5:41 PM, dsi1 wrote:

>> My thoughts too. I used to belong to an archery club but most of us
>> used longbows. Compound bows take away all the strength needed to keep
>> the bow steady.
>>
>
> Is there a more English weapon than the longbow? I think not. OTOH how
> did the natives tribes of the Americas get their hands on the bow and
> arrow? What's the deal with that?

The bow and arrow is common to most cultures. The English took it to a
new level with the long bow, and they were lucky enough to have access
to the yew tree whose wood is exceptionally suited for the purpose.

[dsi1]

It's not really my history. My guess is that the bow is such a basic and
obvious weapon that different cultures spontaneously came up with it
independently. I suppose that guess is as good as any but it's wholly
unsatisfying.

[graham]

The pull on the war bow was such that the archers had to start training
at about 8 or 9 years old to develop the musculature.
Graham

[dsi1]

People will vote against their interests time after time. Why that is is
a mystery. My best guess is it's because people are stupid and gullible.
I don't believe it to be exclusively an American trait.

[dsi1]

I think the Japanese used a bow of laminated bamboo. It would be
interesting to see a yew vs bamboo construction shootout. I'm not
familiar with yew wood but bamboo is one heck of a wood.

https://www.youtube.com/watch?v=SOINI7tfBIQ

[cshenk]

sf wrote in rec.food.cooking:

> On Sun, 20 Mar 2016 15:18:47 -0500, "cshenk" <csh...@cox.net> wrote:
>
> > The only time I tried wild duck, I didnt like it. I am sure some
> > purists will find that odd but i like the domestically raised sorts.
>
> Agree about that, I prefer farmed salmon too.

I prefer the idea of sustainable farmed. Salmon however may have issues
there?

Carol

--

[Bruce]

On Mon, 21 Mar 2016 12:52:54 -1000, dsi1

I don't think so either, but they are very good at it.

--
Bruce

[sf]

I have certain issues with farmed, but I'd rather improve farming
practices than have wild populations over fished to the point of
extinction.

--

sf

[lucreti...@fl.it]

On Mon, 21 Mar 2016 18:12:23 -0500, "cshenk" <csh...@cox.net> wrote:

They rarely raise farm salmon inland, instead they have nets offshore.
Salmon frequently escape and are free to spawn with natural born
salmon, so don't refer to farmed salmon as 'sustainable' - they
can/will likely be the end of wild, natural salmon.

[dsi1]

We strive for excellence. :)

[S Viemeister]

On 3/21/2016 7:51 PM, lucreti...@fl.it wrote:

> They rarely raise farm salmon inland, instead they have nets offshore.
> Salmon frequently escape and are free to spawn with natural born
> salmon, so don't refer to farmed salmon as 'sustainable' - they
> can/will likely be the end of wild, natural salmon.
>

Bruce Sandison is a well-known commentator on the subject of salmon farming.

<http://www.salmonfarmmonitor.org/problems.shtml>

[pltrgyst]

Duck pot pie!

-- Larry

[Cindy Hamilton]

On Monday, March 21, 2016 at 5:41:20 PM UTC-4, dsi1 wrote:

> Is there a more English weapon than the longbow? I think not. OTOH how
> did the natives tribes of the Americas get their hands on the bow and
> arrow? What's the deal with that?

Wikipedia appears to be broken on your island.

<https://en.wikipedia.org/wiki/History_of_archery>
<https://en.wikipedia.org/wiki/Chinese_archery>
<https://en.wikipedia.org/wiki/Gakgung>

Cindy Hamilton

[Ophelia]

"dsi1" <ds...@eternal-september.invalid> wrote in message

news:ncpqrl$5d8$1...@dont-email.me...

Nevertheless, I think you are probably right:)

--
http://www.helpforheroes.org.uk/shop/

[Helpful person]

On Monday, March 21, 2016 at 6:02:32 PM UTC-4, dsi1 wrote:
>
> It's not really my history. My guess is that the bow is such a basic and
> obvious weapon that different cultures spontaneously came up with it
> independently. I suppose that guess is as good as any but it's wholly
> unsatisfying.

I don't think it's obvious, probably not as obvious as the wheel which is a comparatively modern invention. I suspect that it was invented at one place and spread throughout the world as man migrated.

It seems that the bow and arrow is everywhere except Australia. The aborigines reached Australia about 50,000 years ago. I suspect this predated the invention.

More archaeological evidence is needed to do more than speculate.

http://www.richardfisher.com

[lucreti...@fl.it]

There were some salmon nets near our cottage some years ago and one
afternoon I went for a dive there - the bottom below and all around
look like a desert, no seaweed, no creatures, nothing.

If you compare wild with farmed salmon you can see the justification
of his comment that they are lazy and food is delivered to their
mouths - you can see the seams of fat in their flesh. When I
occasionally eat it, I cook slowly in the nuker, that way the seams of
fat tend to run off, but it just doesn't compare to the wild salmon
that has roamed the seas.

It's okay when they farm them inland, they don't escape and go out to
spawn with the wild and take the wild salmon all sorts of new
diseases. Rather like the Portuguese taking small pox to the Inca.
However, not many want to farm that way, too much trouble and too
little profit, lets pollute the sea instead!

[Dave Smith]

On 2016-03-22 9:24 AM, lucreti...@fl.it wrote:
look like a desert, no seaweed, no creatures, nothing.
>
> If you compare wild with farmed salmon you can see the justification
> of his comment that they are lazy and food is delivered to their
> mouths - you can see the seams of fat in their flesh. When I
> occasionally eat it, I cook slowly in the nuker, that way the seams of
> fat tend to run off, but it just doesn't compare to the wild salmon
> that has roamed the seas.
>
> It's okay when they farm them inland, they don't escape and go out to
> spawn with the wild and take the wild salmon all sorts of new
> diseases. Rather like the Portuguese taking small pox to the Inca.
> However, not many want to farm that way, too much trouble and too
> little profit, lets pollute the sea instead!
>

That is an interesting interpretation of history. The Portuguese did not
take small pox to the Inca. It was the Spanish who conquered to Inca
empire. It was not really much of a fight because smallpox had preceded
them into the Inca empire, so there weren't many Inca left to fight them
off.

[Cindy Hamilton]

On Tuesday, March 22, 2016 at 9:24:16 AM UTC-4, lucreti...@fl.it wrote:

> If you compare wild with farmed salmon you can see the justification
> of his comment that they are lazy and food is delivered to their
> mouths - you can see the seams of fat in their flesh. When I
> occasionally eat it, I cook slowly in the nuker, that way the seams of
> fat tend to run off, but it just doesn't compare to the wild salmon
> that has roamed the seas.

Which is why I like farmed salmon. Wild salmon tastes
too strong for me, and the fat in farmed salmon cooks
up beautifully on the grill.

To each their own, I say.

Cindy Hamilton

[lucreti...@fl.it]

OK so I was one country away!

[lucreti...@fl.it]

Except that it will be bad to wipe out yet another species.

[Dave Smith]

Thank goodness there is the cheaper option that has other qualities that
a lot of people enjoy. I usually get farmed because it is so much more
affordable, but I prefer the wild stuff. When farmed salmon prices are
up and wild salmon prices are down I will get the wild.

[MisterDiddyWahDiddy]

On Monday, March 21, 2016 at 9:23:11 PM UTC-5, pltrgyst wrote:
> Duck pot pie!
>
I know I've mentioned this before, but although I've never had pot pie, I
have had pot brownies, and they tasted nasty.
>
> -- Larry

--Bryan

[notbob]

On 2016-03-22, lucreti...@fl.it <lucreti...@fl.it> wrote:

> OK so I was one country away!

So is France and Germany.

nb

[lucreti...@fl.it]

That won't happen but you can bet your bottom dollar that when salmon
farms have killed all the wild there will be a cheer and the salmon
farmers will promptly raise their prices.

[anomaly]

Raise you what's left of Belgium...

:-(

[anomaly]

On 3/22/2016 9:22 AM, MisterDiddyWahDiddy wrote:
> I've never had pot pie

Fuck off and choke to death on ground rubber hose parts, you asshole.

[dsi1]

I wanted the opinion of an archer, not a wiki article. I don't need another stinkin' wiki article. What I find fascinating is that such a specific weapon could come about independently. A lot of them seem to have the same recurve design. Amazing!

[dsi1]

What you say seems reasonable - except for the speculation part. I can speculate all day. It don't hardly cost me nothing. :)

[Cindy Hamilton]

Would an archer necessarily know anything about when the
American Indians got bow and arrow technology? Only if
he/she had an interest in history.

Incidentally, I provided the second two links because I
felt the first was too Euro-centric.

Cindy Hamilton

[dsi1]

I did not realize that I required your permission to ask questions here. Oh silly me! :)

[Jeßus]

On Tue, 22 Mar 2016 11:34:11 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

>On Tuesday, March 22, 2016 at 12:16:12 AM UTC-10, Cindy Hamilton wrote:
>> On Monday, March 21, 2016 at 5:41:20 PM UTC-4, dsi1 wrote:
>>
>> > Is there a more English weapon than the longbow? I think not. OTOH how
>> > did the natives tribes of the Americas get their hands on the bow and
>> > arrow? What's the deal with that?
>>
>> Wikipedia appears to be broken on your island.
>>
>> <https://en.wikipedia.org/wiki/History_of_archery>
>> <https://en.wikipedia.org/wiki/Chinese_archery>
>> <https://en.wikipedia.org/wiki/Gakgung>
>>
>

>I wanted the opinion of an archer, not a wiki article. I don't need another stinkin' wiki article.
>What I find fascinating is that such a specific weapon could come about independently.
>A lot of them seem to have the same recurve design. Amazing!

It's an inevitable discovery/design to be made, some things are just
like that. Much like the eye, which evolved independently many times.

[Janet]

In article <361bbb6b-ed5c-4a63...@googlegroups.com>,
dsi...@yahoo.com says...

If you read the wiki article you'd know bows and arrows were never
specific to any country, and how they reached native tribes of the
Americas.

Janet UK

[MisterDiddyWahDiddy]

The farmed would have to be *very* cheap to be attractive. I only buy
wild Pacific salmon, and sometimes I can get it frozen for a very good
price.

--Bryan

[notbob]

On 2016-03-22, Janet <nob...@home.com> wrote:

> specific to any country, and how they reached native tribes of the
> Americas.

Yes. How did the bow/arrow make it to America, but not the wheel?

nb

[anomaly]

As the Nephilim, dummy.

[dsi1]

I'll take your word for it.

[lucreti...@fl.it]

Pacific salmon can't even be mentioned in the hearing of North
Atlantic Salmon -

[Janet B]

Slacker Ancient Aliens? ;)
Janet US

[notbob]

On 2016-03-22, Janet B <nos...@cableone.net> wrote:

> On 22 Mar 2016 20:28:04 GMT, notbob <not...@nothome.com> wrote:

>>Yes. How did the bow/arrow make it to America, but not the wheel?

> Slacker Ancient Aliens? ;)

LOL!

Took me a few to get that one, but.....

nb

[Bruce]

I wonder what that means.

--
Bruce

[Jeßus]

Nobody expects the salmon inquisition.

[lucreti...@fl.it]

I expect he only understands words of one syllable - Atlantic Salmon
is far better than Pacific, there is no comparison.

[Bruce]

Now I get it, Luc.

--
Bruce

[cshenk]

sf wrote in rec.food.cooking:

> On Mon, 21 Mar 2016 18:12:23 -0500, "cshenk" <csh...@cox.net> wrote:
>
> > sf wrote in rec.food.cooking:
> >
> > > On Sun, 20 Mar 2016 15:18:47 -0500, "cshenk" <csh...@cox.net>
> > > wrote:
> > >
> > > > The only time I tried wild duck, I didnt like it. I am sure
> > > > some purists will find that odd but i like the domestically
> > > > raised sorts.
> > >
> > > Agree about that, I prefer farmed salmon too.
> >
> > I prefer the idea of sustainable farmed. Salmon however may have
> > issues there?
> >
> I have certain issues with farmed, but I'd rather improve farming
> practices than have wild populations over fished to the point of
> extinction.

Agreed. I get farmed catfish all the time. I have not heard that they
have created any environmental issues and they taste well enough to me.

Catfish aren't endangered but it simply makes sense to help out with
fisheries learning how o get it right, by eating farm fished items.



--