The Land Breakers by John Ehle
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- Опубліковано 28 вер 2024
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love seeing this book get some attention. "homesick and nostalgic for a life I've never known". That's how I felt reading this book.
Do I need this book, too? I think I do! I will also check out that podcast. ❤
:):):)
This sounds like an interesting read, thank you for the video!
fabulous Chriss.....so happy to see...may i recommend another N carolina writer for you to read (please) I Am One of You Forever by Fred Chappell...Chappell was extraordinary...i promise you if you like Land Breakers, read I am One of You Forever...the first in a remarkable Tetrology: The Kirkman Tetralogy:
I Am One of You Forever,
Brighten the Corner Where You Are
Farewell, I'm Bound to Leave You
Look Back All the Green Valley
he was also a poet....trust me....
thanks for introducing Ehle....great stuff as always chris
Part 3
*Trimming:
Many people feel that deer fat tastes nasty. If you’re one, trimming is the most important step in this entire process. It can spell the difference between mild, sweet-tasting meat and strong, possibly even sour meat. I, for one, don’t think deer fat tastes nasty as a rule, just a little stronger than, say, beef. So, I’ll tend to leave more fat than some. That said, I still think that doing a thorough job of trimming sinew, silver skin, connective tissue, and unwanted fat is vital for the best-tasting meat.
Step 1: Sharpen your filet knife. Grab the Good pan, and take any piece of meat and assess it. It’s O.K. to have a touch of silverskin and some fat in what will become burger or sausage. But you want very little to none in your jerky and stew meat. So if the piece you’re holding can be easily trimmed into a small hunk of clean, lean meat, trim it and toss it into a pile designated for jerky or stew. If not, trim the unwanted fat and connective tissue as best you can and toss it into a second pile for burger and sausage.
Step 2: Now take your Best cuts and trim every last bit of connective tissue and unwanted fat from each. If you expect your venison to be in the freezer for longer than six months, leave the silverskin for now and trim it later, as it can help protect the meat from freezer burn. Otherwise, take it off.
Step 3: Cut into large pieces. Slicing the backstrap and parts of the hindquarter into steaks now limits how you can prepare the meat later. Instead, cut the backstraps into 10- to 12-inch-long sections and leave the individual muscles and muscle groups of the hindquarter whole, and freeze it all like that. When you take a package out to thaw and cook, you’ll still have the option of making 1⁄4-inch-thick medallions, 1-inch-thick steaks, 5-inch-thick filets, or whole roasts.
*How to Make the Best Venison Burger:
Because deer meat is so lean (especially if you are meticulous about trimming), venison burger can be a bit dry, depending on how well-done you cook it. If that’s a concern, there’s a simple solution that only takes a phone call. Ring your local butcher (or the meat counter at the grocery store) and ask them to set aside some beef fat for you. Unlike venison fat, beef fat is mild-tasting. And unlike pork fat, it doesn’t prevent you from cooking your burger medium-rare. Grind in 1 to 1.5 pounds of beef fat per 10 pounds of meat, depending on how lean you like your burger.”
-Dave Hurteau
As a plant-based bookworm, I think I'll give it a pass.
May God bless you beautiful banana-peelin’ baby-carrot-eatin’ botanical-based bookworm beings. Do not read the entire article at Field & Stream's website; I dare describe it as a disgusting display of difficult to digest butchering details; from field-dressing to deboning to devouring.
For those about to rock mixed greens, me and Morrissey salute you; delicious thoughts of delicious dishes botanists contribute to.
“Park the car at the side of the road…you should know…time's tide will smother you”
@@michaelrhodes4712 Dear Mickey, let me thank you for the post-punk maudlin reveries & the alliterative advice-cum-spoiler alert.
Don't worry, words never hurt me. Filet knives do, and the same goes for you.
So many books and so little time. Best wishes everyone.
After getting this book for my birthday (having previously never heard of it), I'd been debating whether or not to pick it up, but as a fellow North Carolinian, I think I just might. Those were some truly beautiful passages you read. Excellent review.
Honestly, this book took me by surprise. It is so well written! Whereabouts in NC are you?
@@LeafbyLeaf A little town called Nebo, near Lake James.
I'm sure you've mentioned this in the past, but how do you (if you do at all) annotate your books? Your ability to retain, synthesize, and describe what you read is undeniably masterful. I'd be lying if I said I didn't want to pick up a few tricks of the trade.
What an outstanding novel, and you have done a great job with this report. I can recall reading this maybe ten years ago, and every couple of pages, I would have to pause and tell myself -- I can't believe how good this is, how great this book is -- every page, every paragraph. And Ehle never stumbles, he never falters for even one moment. And furthermore, FWIW, there's another NYRB classic that I had never heard of called Shepherd Lee by Robert Montgomery Bird that astonished me for many different reasons. I'd love to hear yur thoughts on that one someday.
I’m a transplant to the Tar Heel State and married to a native whose family has been here since before this book’s time period. I need to read this!
Oh, yes, I think you'll find this very interesting and engaging reading! Where in NC are you?
@@LeafbyLeaf Raleigh
We’re both Quail Ridge patrons.
No birth without pain, no birthday without cake 🎂
I want to read this! And I want to live in your world.
10:33 fantastic