Baymule
Herd Master
I had a couple of those coon baculum toothpicks......dunno what happened to them and no, I never picked my teeth with them. They did have an interesting curve on the business end of them. Probably TMI......
Teresa & Mike CHS - Our journal
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Bruce
Herd Master
They have calamari and sushi at a Mongolian BBQ place?
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Mike CHS
Herd Master
They do at most Hibachi type places I've been to. I never figured why they called it BBQ to start with since they don't do BBQ (at least not as I know it).
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Mike CHS
Herd Master
The oversized raccoon is still on the loose but two young ones are no longer going to bother the chickens. They usually only raise 2 or 3 in a year so hopefully we are thinning down this group. Fortunately it is hunting season in Tennessee on private property.
Bruce
Herd Master
Isn't it always hunting season on most predators?
Calamari and sushi just seem like odd things to have given how far Mongolia is from any ocean. Clearly not traditional food.
Calamari and sushi just seem like odd things to have given how far Mongolia is from any ocean. Clearly not traditional food.
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Mike CHS
Herd Master
Most of the times I've seen Mongolian grill it was at a Japanese restaurant (which this one is).
Farms routinely take predators and it's accepted and legal but if it wasn't hunting season I wouldn't be posting about taking possums and raccoons on a public forum (legal or not)
Bruce
Herd Master
OK, I had to look it up on Wikipedia
"Mongolian barbecue (Chinese: 蒙古烤肉; pinyin: Měnggǔ kǎoròu) is a stir fried dish that was developed in Taiwanese restaurants beginning in the early 1950s.[1] Meat and vegetables are cooked on large, round, solid iron griddles at temperatures of up to 300 °C (572 °F). Despite its name, the cuisine is not Mongolian, and is only loosely related to barbecue."
Wonder why it is called Mongolian when it has ZERO connection to Mongolia. But that explains whey they have seafood.
"Mongolian barbecue (Chinese: 蒙古烤肉; pinyin: Měnggǔ kǎoròu) is a stir fried dish that was developed in Taiwanese restaurants beginning in the early 1950s.[1] Meat and vegetables are cooked on large, round, solid iron griddles at temperatures of up to 300 °C (572 °F). Despite its name, the cuisine is not Mongolian, and is only loosely related to barbecue."
Wonder why it is called Mongolian when it has ZERO connection to Mongolia. But that explains whey they have seafood.
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Mike CHS
Herd Master
I had to look it up also.
It seems to be more of the 'style' of prepping the food more than anything else. At the place we went yesterday they give you a decent size bowl where you pick out what you want to have cooked (several types of meat and seafood) and quite a few different vegetables. You then pick your spices and make your sauce from a dozen choices and tell the cook whether you want rice or noodles, and if noodles what type.
Back in Charleston it was similar except you told them your choices and they pulled the items.
It seems to be more of the 'style' of prepping the food more than anything else. At the place we went yesterday they give you a decent size bowl where you pick out what you want to have cooked (several types of meat and seafood) and quite a few different vegetables. You then pick your spices and make your sauce from a dozen choices and tell the cook whether you want rice or noodles, and if noodles what type.
Back in Charleston it was similar except you told them your choices and they pulled the items.
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Mike CHS
Herd Master
We canned some Hot and Sweet Pepper Relish this morning. I seriously underestimated the ingredients and expected to wind up with 12-15 pint jars and actually wound up with 7 packed jars. We still have 5 gallon bags of chopped peppers in the freezer so we will still make a couple more batches with different spices.
Mini Horses
Herd Master
Well -- less work. And you now have a chance to make different selections for different uses. 
N I I I C E job on the coons. Little eventually get big. Maybe less work next year. NOW -- if you can get the big one, it may help the population slow a bit more.
N I I I C E job on the coons. Little eventually get big. Maybe less work next year. NOW -- if you can get the big one, it may help the population slow a bit more.
