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The Rusty Humphries Show~12/15/08~Tomorrow's News Tonight
The Rusty Humphries Show ^ | 12/15/08 | Rusty Humphries

Posted on 12/15/2008 5:57:52 PM PST by mylife

~~Conservative Talk~~  

The Rusty Humphries Show

 
12/15/08~~9-Midnight EST



TOPICS: Your Opinion/Questions
KEYWORDS: rustyhumphries; talkradio
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To: Randy Larsen

Cool!


41 posted on 12/15/2008 7:32:34 PM PST by 50cal Smokepole
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To: 50cal Smokepole; Randy Larsen

Dont this seem like kind of a waste?

Chicken Fried Venison

* 2 lbs. Venison
* 2 Large Eggs
* 1/4 cup Milk
* 1 cup Flour
* Vegetable Oil
* Salt and Pepper

Use a meat mallet to tenderize the venison. Cut the meat into 2x3 inch strips. Beat eggs and milk in a bowl. Heat 1/2 to 11/2 inches of vegetable oil (do not cover strip) in a hot skillet . Dip each strip of meat into eggs. Dredge both sides in flour. Place in skillet and season to taste with salt and pepper. Lower heat to medium. Turn the strips only once when the outer edge starts to turn golden brown. Remove and drain on stack of paper towels.

Gravy

* 3 tbs. Used Oil
* 3 tbs. Flour
* 3/4 to 1 cup Milk
* Salt and Pepper

After cooking all the meat, empty all but 3 tbs. of oil. Turn the heat to high. After oil is heated, pour in flour and stir quickly until brown - you don’t want any lumps. Turn the heat to low, add milk (more milk for thinner gravy, less milk for thicker gravy) and continue stirring until desired thickness. Salt and pepper to taste.


42 posted on 12/15/2008 7:40:15 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife

Sinise:
http://www.freerepublic.com/focus/news/2149391/posts


43 posted on 12/15/2008 7:42:15 PM PST by 50cal Smokepole
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To: 50cal Smokepole

Thanks for the link. Good write up.


44 posted on 12/15/2008 7:45:27 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife
I have no idea. Not to my taste. 2 lbs.? Hope you have some friends that like dead Bambi. 1/4 lbs. of ultra-lean, high protein game goes a long way. (I'm careful about feeding it to folks that don't eat much game on a regular basis; all that protein can affect the ol’ digestive thing....)
45 posted on 12/15/2008 7:46:47 PM PST by 50cal Smokepole
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To: mylife

**Chicken Fried Venison**

Never tried it ...but sounds pretty good!


46 posted on 12/15/2008 7:47:56 PM PST by gwilhelm56 (Orwell's "1984" .. to Conservatives- a WARNING, to Liberals - a TEXTBOOK)
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To: mylife

Absolutely not!

Just use a tougher cut of meat!

DON’T use the backstraps...They are the best of all the cuts!


47 posted on 12/15/2008 7:51:02 PM PST by Randy Larsen ( BTW, If I offend you! Please let me know, I may want to offend you again!)
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To: Randy Larsen

I agree. I saw that, and I was like whaaa?


48 posted on 12/15/2008 7:53:58 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: 50cal Smokepole

It sure does!

It’ll make ‘em fart like a pack mule, and smell even worse!

Great gag joke though!

No pun intended, but will get that result in mixed company! LOL!


49 posted on 12/15/2008 7:54:34 PM PST by Randy Larsen ( BTW, If I offend you! Please let me know, I may want to offend you again!)
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To: gwilhelm56

We usually use cube steak.

I think I will save the backstrap for med rare steaks in peppercorn sauce or mushroon sauce with wild rice


50 posted on 12/15/2008 7:56:21 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife

Perfect!


51 posted on 12/15/2008 7:58:03 PM PST by Randy Larsen ( BTW, If I offend you! Please let me know, I may want to offend you again!)
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To: Randy Larsen; mylife
Which reminds me; the backstraps are commonly cut into chops, 1/2 to 3/4 inch thick. What most people who cut their own chops forget (myself included) is to trim the ‘silver skin’ from the backstraps (loins). That's the thin membrane on the hide side of the meat, and is very visible. It is very tough and can be very gamy.
52 posted on 12/15/2008 7:58:12 PM PST by 50cal Smokepole
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To: mylife

Q: What’s the difference between ‘chops’ and ‘steaks’?
A: The size. That’s it. Both are sliced from the quality cuts.


53 posted on 12/15/2008 8:01:09 PM PST by 50cal Smokepole
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To: 50cal Smokepole

I have very sharp knives.

Just take it off when its “Semi” frozen


54 posted on 12/15/2008 8:02:15 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: 50cal Smokepole

I like lamb, so I know about these things


55 posted on 12/15/2008 8:03:29 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife

Sharp knives? Oh, thanks for that stropping compound tip! Took care of a few Christmas gifts this years. Boy, that stuff sure works!


56 posted on 12/15/2008 8:04:05 PM PST by 50cal Smokepole
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To: mylife

OK.
I’ll shut up.
For a while.....


57 posted on 12/15/2008 8:04:40 PM PST by 50cal Smokepole
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To: 50cal Smokepole; mylife

Stropping compound?

OK my, give up the tip!

Never heard of it!


58 posted on 12/15/2008 8:07:18 PM PST by Randy Larsen ( BTW, If I offend you! Please let me know, I may want to offend you again!)
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To: 50cal Smokepole

Its the best I have found. You can shave with my meat cleaver!


59 posted on 12/15/2008 8:09:22 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: Randy Larsen

http://www.woodcarvers.com/yellowstone.htm

You need a good hard arkansaw stone to put an edge on and a leather strop with this stuff for a mirror finish


60 posted on 12/15/2008 8:13:08 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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