[SixClub] NNE of Deleware

[Richard J Fiero II]

Roger,

U R a Bad Bad Man,..............

                                                             LOL,,,,,, Joey
Richard  Joey Fiero II  W5TFW
DXCC  VUCC  WAS  WAC  EM-40
QSL Manager USS KIDD DD 661
----- Original Message ----- 
From: "Roger (K8RI) on Six" <50MHz at rogerhalstead.com>
To: "World Wide Six Meter Club" <sixclub at mailman.qth.net>
Sent: Sunday, February 20, 2005 8:34 PM
Subject: Re: [SixClub] NNE of Deleware


>
>
>
>>I am NOT going to touch that comment with a 10' pole.
>>
>> anyone have a recipe for skeet ?  I have some Tony's but that seems kinda 
>> drab. they come out hard ....???
>
>
>
> As a matter of fact, yes...
>
>
>
> However, the proper preparation of "skeets" is an art as is the bagging of 
> such.  Much like Pheasant, you can do little with one that has been either 
> blown to pieces or left full of shot.  Fortunately shot wrapped in feather 
> balls is rare with skeet.  They tend to be rather thin skinned and 
> fragile, but still... there is nothing you can do with one that has been 
> blown to pieces.
>
>
>
> Properly bagging a skeet that you wish to cook requires that only a few 
> pellets hit the bird, but they must do it in such a manner that either you 
> or your companions note the bird was hit solidly enough to bring it down. 
> For it to count you must knock off that visible piece.   As I said, they 
> are fragile and even a visible piece indicates a good hit.
>
> .
>
> They are known for being difficult to prepare and the amateur chef usually 
> ends up with them as mealy as out of season potatoes, or like a creamy 
> Onion soup with too much cream and not enough onion.
>
>
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> A good blender is essential for preparation of the raw skeet. Beware the 
> infamous "Orange Skeet".  They can taint the soup and not only render it 
> unpalatable, but tend to give it a very unappetizing color.
>
>
>
> A properly blended wine sauce that has been allowed to "cook down", beef 
> bouillon, small pieces of roast cut into half inch cubes, lots of diced 
> onions, one crushed garlic clove, a bit of basil is essential.  Then 
> season to taste.
>
>
>
> Properly done you get a very creamy soup.
>
>
>
> Although considered a delicacy, I should warn those who have not tried 
> "Skeet soup" it is an acquired taste. Many put far too much salt into it, 
> claiming it tastes like calk.  For the expert chef skeets can also be 
> prepared in much the same manner as curry although some say the spices 
> over power the natural skeet taste.
>
>
>
> Roger Halstead (K8RI and ARRL Life Member)
> N833R - World's oldest Debonair CD-2
> www.rogerhalstead.com
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>>
>> Richard  Joey Fiero II  W5TFW
>> DXCC  VUCC  WAS  WAC  EM-40
>> QSL Manager USS KIDD DD 661
>> ----- Original Message ----- 
>> From: "Dennis Kaylor" <k4oxg at tampabay.rr.com>
>> To: "World Wide Six Meter Club" <sixclub at mailman.qth.net>
>> Sent: Sunday, February 20, 2005 12:42 PM
>> Subject: Re: [SixClub] NNE of Deleware
>>
>>
>>> hey the first one was started over blacks this one can be started over 
>>> spiney lobster
>>>
>>> Richard J Fiero II wrote:
>>>
>>>> "those spiney things"
>>>>
>>>> Sir,
>>>> You are coming very close to dishonoring my entire region, You dont 
>>>> wanna start a Civil War do ya ?
>>>>
>>>>                                                  LOL,  73'
>>>> I am going Skeet HUNTING !
>>>>
>>>>                                                    Joey
>>>> Richard  Joey Fiero II  W5TFW
>>>> DXCC  VUCC  WAS  WAC  EM-40
>>>> QSL Manager USS KIDD DD 661
>
> <snip>
>
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