Got a phone call Sunday night from my brother, wanted to know if I wanted some venison, him a a friend got one apiece with a bow Sunday. He said with the warm weather they needed done quick and if I helped I could have what I wanted. Well I am not ashamed to say that if they want venison to eat they better get busy with their rifles this weekend or they will starve cause I took all but three of the loins and would have taken them also if they would have gave them up.
Sourdough biscuits, canned milk gravy from the drippin' of braised deer steaks is a finer meal than any eatin' house I know of serves and was supper tonight.
I ain't bought sliced bread but once or twice this year when it was so hot I knew the air conditionin' would not cool the house before my wife got home and she hates it when it is hot.
Everyone is expected to ferget their diets that weekend, an obstical course could be set up for those worried about followin' the "Late" Mr. Atkins plan. I always thought low carbs meant you could shut the hood with out a scoop. And if dessert worries you, never fear, I already talked to my pard, Matt "Gopher Grease" Moore of Beatrice and he thinks it sounds like a fun time and he is a far better dessert man than I am, in fact most likely the best dessertman with a dutch oven around. Course he is only fair with yeast bread and that is my strongest point, expect white bread and rye breads both.
With ethnical main dishes I grew up in SE Newbrasskey and Matt in S Calf. He does heavier on Hispanic and Eyetallion, I lean more to Czech and German. Some of our items are hard to do for large crowds with dutch ovens, like Matt's 1880's style pizza and we bicker about it, he wants his homemade sausage, I want salty little fish out of a can. (Very period correct.) The so called Farmer cheese is used as would been more likely that the water buffalo packed in Olive Oil Mozzarila (sp) that would have been imported and used, cause that poor skim cow milk imatation used today wasn't around till the 1920's.
I expect anyone interested in learnin' bout this type of cookin' to stop by and spend time in the cook camp askin' questions and watchin' when not needed on the firin' line cause we are gonna be teachin' as well as feedin' you folks. We will try to bring as much of our period cook gear as room allows, coffee will be ground daily in a period cast iron grinder. The only things that will be in camp that are not period are things required for food saftey, there are no plans to give anyone period correct food or water borne illnesses. Although if the weather is cool like it should be if any one has a steer the want to hang, Matt and I have both the skill and tools in our gear to reduce such a creature into edibles. Course I should bake some hardtack soon and put it in a wooden box so anyone desirin' to eat year old hardtack can have a go at it.
Lookin' forward to meetin' you all.