Daily Archives: December 21, 2009
Greenwich Ex-Pat sends along this WSJ story of the AIG employee who threatened to quit because he was only going to be paid $450,000 this year. His employer appealed, the government saw the logic of that appeal and he’s going to stay after all, with a $3.5 million bonus.
I have a real problem with politicians and bureaucrats dictating private employees’ pay. But I also have a problem with people firmly affixed to the taxpayers’ teat demanding “what they’re worth”. They’re worth nothing, so far as my wallet is concerned.
Congress this year approved $950 million to buy as many as 37 aircraft from Wichita, Kansas-based Hawker Beechcraft Corp. The planes can fly as high as 35,000 feet and orbit for as long as five hours. They are modified at L-3 Communication’s Greenville, Texas, facility.
STAMFORD — A Pemberwick grandfather charged with killing his ex-daughter-in-law opted to take his case to trial Monday in state Superior Court, nearly a year and a half after his arrest.
Wouldn’t you be more interested in a story about the emergency responder saw the Valbella’s fire but hesitated to call it in from fear of offending the Gambinos, than yet another story about the plea history of this “grandfather” who slaughtered his grandchildren’s mother? I can only tell you that the first incident happened, because I can’t blow a source, but if our local paper can’t investigate that story, the least it could do is to stop affixing an emotional tag to this killer’s story, every time.
LAPD won’t rule out drugs in actress’s death. Dead in Hollywood at 32? Massive heart attack? Drugs? Say it aint so.
I served a venison stew to family members the other night and, because of what I feared might be their sensitivities, neglected to mention that the meat was deer, rather than hormone-stuffed beef. All I got were compliments on how delicious the stew was. So how come you may have encountered gamey deer that tasted rank? It’s all in the care of the meat, I think, so here’s what to do:
1. Kill cleanly. There’s no reason that you can’t pass up bad shots in favor of a good one that ensures an instant kill. If your marksmanship isn’t good enough to accomplish that, practice (with a .22 – very cheap) until you can. I hunted with a fellow for a few years who was mean to me, which I could handle, but also cruel to animals. The day he dragged in a buck he’d shot seven times, starting with running shots and finishing an hour later when he tracked it down, was the end of our trips together. Bet his deer meat sucked too, with all the adrenaline pumped through the poor creature’s body.
2. Field dress immediately. The first time I did this I was alone and acting solely on book learning. It worked. Don’t puncture the intestines, don’t rush the job, and all will be well, but you want that animal gutted and cooling as soon as possible. I like hunting in the snow for many reasons but one is that there’s plenty of material handy for cleaning your hands and cooling your deer. Virginians don’t have that luxury.
3. Hang it? I don’t, because I don’t have the facilities (a meat locker, cooled to 35 degrees). So skin it, butcher it, wrap it and freeze it. Again, all this was available via books for me and is now on videos on the Internet. Lucky you.
4. Before cooking, trim again. Here’s the best cooking tool for venison I’ve found:
That’s right: a Rapala or other inexpensive, super-sharp fish filleting knife, usually around ten bucks at WalMarts. With it you can sit at your kitchen table and do the butchering job you wanted to do originally but didn’t have the time for. Trim off every scrap of fat still on the meat – unlike beef suet, deer fat sucks – and take off the bluish sheathing of whatever it is – membrane? – that is found on some sides of the meat. When you have nothing but clear red meat, you’re ready to cook.
And it will be delicious, as my unsuspecting family just learned.