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#3373442 - 09/25/13 07:20 AM Re: Recipe approval [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11885
Loc: Tennessee

content Online
 Originally Posted By: TAFKAP
Can you mention the magazine yet?


IDK. The editor seemed happy with it. I had never heard of the mag before, it's more if a "Sourhern socialite" publication. It is what it is, I had 24 hours notice, nothing but stew meat, and 4 hours to actually work on it.
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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3373453 - 09/25/13 07:26 AM Re: Recipe approval [Re: Poser]
Hawk
TnDeer Old Timer
12 Point


Registered: 09/03/99
Posts: 6490
Loc: west tenn.

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Best I can recall from some post you are skipping town for the Outer Banks of NC and had hoped you read the CA todays article about Stagville Plantation and Michael Twitty before you depart. Might make a great side trip if you pass near by.

Next time I am up that way I know I will. http://www.stagville.org/




 Originally Posted By: Poser
 Originally Posted By: TAFKAP
 Originally Posted By: Poser
I got asked to do a game recipe for a Fall "outdoor" edition of a magazine.
I need to do something that is rather accessible with accessible ingredients and sounds good just by reading the name. The deadline is short notice and I only have venison necks in my freezer.

Thinking of doing a "Venison Pumpkin Chili" recipe using stew meat. The redients would be various chiles, oregano, tomatoes, pumpkin, Cocoa powder. Maybe a bit of bacon. Nothing you can't find at the local Kroger and the pumpkin makes it unique from other chili recipes not to mention, very Fall like. Does that sound enticing and accessible?


No

Absolutely not.

And I mean that with all the love and respect I can muster. My sole reason for this is that "Pumpkin anything" is becoming so overused, that I'm just fed up with it. Winter squashes aren't exactly on my top 100 list of favorites anyway, and now I'd rather Gangam style dance my way into a pair of skinny jeans and a "vintage punk leather jacket" than to jump onto the pumpkin bandwagon. The pumpkin fetish in the past few years has surpassed the "bacon in everything" fetish of recent memory.

I think what you've been doing with incorporating wild game back into some (seemingly) exotic recipes will be more catchy than just another "Pumpkin trend" recipe. Caribbean jerk, corned beef, simple loin recipes, and others are a much better utilization of game than another new twist on an old play.

Teach people to properly season and sear a backstrap. Oven roast a shoulder and turn it into thin-sliced French dip meat. Find a recipe for Jamaican "patties". But please, spare me the damnn pumpkins.


Thing is, its magazine that appeals to "soccer moms", so nothing exotic or that requires a multi day process is going to work. To be realistic, you have to think in terms of what is going to sound good to a soccer mom from Southaven who's husband sticks a deer or two in the freezer that they use only for taco night.

Plus, I have until 6 pm today to get it submitted, I have a half thawed neck sitting out and I have a bunch of work to get done before I skip town on Thursday. Chili is relatively easy to make no matter how you do it, I already know what needs to go in it, just need to figure out the exact proportions. Anything else is going to be a sciene experiment that I don't have much time to pay attention to.
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#3373458 - 09/25/13 07:32 AM Re: Recipe approval [Re: Hawk]
AT Hiker
6 Point


Registered: 07/03/11
Posts: 793
Loc: Clarksville, Tennessee

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Have you tried the recipe before? It sounds good, but the cocoa and pumpkin seems like it might make the chili a little to sweet and not savory enough.

From reading all your other post I trust your judgement, but just curious on those two ingredients.

Congrats on getting your recipe in a magazine!
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In every walk with nature one receives far more than he seeks.
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#3373540 - 09/25/13 08:20 AM Re: Recipe approval [Re: AT Hiker]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11885
Loc: Tennessee

content Online
 Originally Posted By: AT Hiker
Have you tried the recipe before? It sounds good, but the cocoa and pumpkin seems like it might make the chili a little to sweet and not savory enough.

From reading all your other post I trust your judgement, but just curious on those two ingredients.

Congrats on getting your recipe in a magazine!


Yes, I made it yesterday. I seldom make chili the same way twice, but, usually, I will mix together a bowl of various ground chilis (ancho, chipotle etc), paprika, cayenne, cocoa powder etc to taste and use that for the seasoning. The Cocoa powder actually lends more of a rich texture than it does a sweetness. The pot I made yesterday was actually all Tablespoons of these spices, but I cut them to teaspoons on the recipe because what I had was probably too spicy for a lot of people. As with most chili recipes, there is always latitude for kicking it up heat wise.

I also usually throw some dried chilis in there, but decided that might be a little too Mexican for some people's flavor profile. Chili is a weird thing. Its very regional with lots of variations. You can have chili that has no tomatoes in it, white chili, etc. I read that chili was popular amongst American pioneers heading west because they had plenty of dried chilies, onion and salted beef (stores well). They would throw the chilies, onion, and salted beef in a point of boiling water and let it simmer for awhile. I've heard people say that "American" chili must contact tomatoes despite the fact that the earliest American chilies did not use tomatoes.

Anyway, I seldom, if ever actually follow a recipe for chili, but everytime I see one, I usually read it and see what they are using. If I see something I haven't tried before, like using lard instead of bacon, or steeped coffee instead of Cocoa powder, I'll often try throwing that in there at some point. That's another nice thing about chili -you can usually fix it if its not going so well. The pumpkin basically thickens it up and only add a slight hint of pumpkin flavor. Pumpkin tends to be pretty mild when it is not the primary ingredient.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3373553 - 09/25/13 08:26 AM Re: Recipe approval [Re: Hawk]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11885
Loc: Tennessee

content Online
 Originally Posted By: Hawk
Best I can recall from some post you are skipping town for the Outer Banks of NC and had hoped you read the CA todays article about Stagville Plantation and Michael Twitty before you depart. Might make a great side trip if you pass near by.

Next time I am up that way I know I will. http://www.stagville.org/


Yep. headed out tomorrow morning. But, I am flying into Wilmington and then driving out to Cape Hatteraus, so we won't be anywhere close to Durham.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3393472 - 10/08/13 02:26 PM Re: Recipe approval [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11885
Loc: Tennessee

content Online
Here it is: http://www.myclickmag.com/

Click on "Food & Entertaining"

The recipe & photo credits are incorrect.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3393563 - 10/08/13 03:23 PM Re: Recipe approval [Re: Poser]
Deck78
6 Point


Registered: 10/07/10
Posts: 695
Loc: hipster hollow

Offline
bollocks!
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#3393640 - 10/08/13 04:25 PM Re: Recipe approval [Re: Deck78]
DaveB
10 Point


Registered: 09/03/08
Posts: 3156
Loc: Shelby County

Offline
Poser, pretty sure the recipe will be well received. Like TAFKAP I can't handle pumpkin flavored coffee or doughnuts or nuttin. I eat pumpkin pie I make and that's it.

However, pumpkin anything at this time of year is just plain unbelievably popular. Your choice of a pumpkin as a serving bowl was pretty smart, will catch a lot of eye's.

Shoulda had some blonde Babe with a lot of skin dishing it out but you can't get everything .

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#3400732 - 10/13/13 06:12 PM Re: Recipe approval [Re: DaveB]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11885
Loc: Tennessee

content Online
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3400763 - 10/13/13 06:39 PM Re: Recipe approval [Re: Poser]
Inkstainz
12 Point


Registered: 08/23/12
Posts: 7430
Loc: Memphis, Tennessee

content Online
That's cool Poser.
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