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3539. PelleNilsson - 1/22/2006 9:10:52 PM You are right, of course.
The small Ferguson tractor was exactly what was needed when the large-scale mechanisation of farming started here after WWII. The village smiths were busy refitting horse-pulled contraptions for tractor-pulling. The only big investment needed, apart from the tractor itself, was a plow, usually with two blades, which together with the higher speed and inexhaustible stamina of the tractor meant a massive productivity increase. 3540. Marc-Albert - 1/23/2006 4:09:07 PM
This must be from about 1950. The poor girl I'm martyring is now a drama actress of some repute here in Quebec. 3541. wonkers2 - 1/23/2006 4:56:55 PM Back row right or center of middle row? 3542. thoughtful - 1/23/2006 8:11:32 PM Interesting to note the boy/girl segregation in pelle's class picture 3543. ronski - 1/23/2006 11:21:27 PM We went skiin' yesterday. This is at Belleayre, in the Catskills.
 3544. judithathome - 1/23/2006 11:38:02 PM Marc-Albert, when I looked at that picture, I said to myself "I hope he's the one torturing that kid in front!" and was thrilled when I read the caption under it to see I was right!
Good looking kids in that picture! 3545. robertjayb - 1/23/2006 11:42:11 PM What news of your son, judith? 3546. Magoseph - 1/24/2006 12:15:14 AM Check here, Robert: Message # 18316 in thread 142 3547. judithathome - 1/24/2006 12:16:01 AM Nothing til tomorrow when he goes for more tests...thanks for asking.
I still feel if it had been "dire", they would have sent him straight to the hospital. 3548. arkymalarky - 1/24/2006 1:36:51 AM What a set of whitewalls you have there, M-A. 3549. Marc-Albert - 1/24/2006 2:08:51 AM LOL. You're very observant.
 3550. Marc-Albert - 1/24/2006 2:10:21 AM Judith, we all hope for the best. 3551. Macnas - 1/24/2006 12:16:44 PM Last night, pheasant stuffed with sage, onion, some garlic, wensleydale & cranberry cheese. Topped off with some bacon rashers.
I'm still stuffed. 3552. Magoseph - 1/24/2006 2:52:42 PM I’m curious about where the pheasant came from and whether or not you had a local wine with this scrumptious meal, Mac.
3553. PelleNilsson - 1/24/2006 2:58:56 PM I'm quite sure that Macnas shot it over the weekend. Local wine? You mean Irish wine? Maybe it exists, but I doubt it. Not enough sun on that rain-drenched island.
I've only had pheasant twice and both times I found the meat dry and disappointing. Comments, Macnas? 3554. wonkers2 - 1/24/2006 5:50:46 PM Pheasant can be dry if not prepared properly. We've had it the past two Christmases and it was not dry. My wife and oldest son researched pheasant preparation at some length and spent a lot of time preparing and cooking the birds. I didn't pay enough attention to attempt to explain how they did it. Turkey can also be dry if overcooked. 3555. Macnas - 1/25/2006 10:35:53 AM Mago
The pheasant came from a hedgerow about a mile from my old home place. The morning was very cold and frost covered the land, so he was a bit tardy in getting off roost, as we all are when it's cold outside.
This gave me a little more time to get to where I thought he might be before he decided to take off across the river to feed. I was right and there he was, the dog putting him out and up in great style.
That was last Saturday the 14th, so it was hanging for just under a week before I dressed it. I could see from the empty crop that he hadn't eaten that morning, which means I was just in time and in another minute or so he would not have been there.
I forget the red wine my brother and I had with the bird, but it was something from South America I think, and very nice too. As Pelle supposes, the climate here does not support growing grapes on the vine, so hence the dearth of Irish wine.
Very little drama this season compared to the first bird of the previous, about which I wrote, roundabout this time last year.
And yes, pheasant has very little fat and can dry out quickly if roasted like chicken. Chicken is all but self basting, being much fattier, and though wild, duck is famously greasy.
All I do is make sure that there enough things with the pheasant while its being cooked that will prevent it from drying out too much. The selection of these ingredients is sport in and of itself. But if you want an easy pheasant, just make a casserole of it. Use red wine, shallots, bacon, your favourite herbs, some mushrooms and the like. Cook it slow 'till its nice and falling apart and you'll eat your fingers with it. Experiment with cream, or redcurrent jam, or maybe some port.
We had some woodcock the week before, stuffed with blackpudding and apple, covered with smoky bacon. Gorgeous is the only word. If I didn't do so much cross-country walking during the season I'd be as fat as a fool.
3556. alistairconnor - 1/25/2006 11:07:49 AM Wonk : Oh, so you're the pheasant plucker's father? I should have guessed. 3557. RickNelson - 1/25/2006 3:10:58 PM I've missed Pelle giving the picture answer, and I don't see it upon review.
Are we still waiting? 3558. wonkers2 - 1/25/2006 3:31:34 PM My oldest son has taken up skeet shooting and pheasant hunting using my venerable Model 12 Winchester pump gun which has been moldering unused for some years in our basement. I believe I heard yesterday on the radio that Winchester folded recently.
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