Backyard deer hunting

Inexpensive food from the outdoors

Archive for November 2015

Tree Lounge Seat Repair Crosses 2,000,000 View Threshold

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“Seat Repair on a D-Model Tree Lounge Tree Stand,” took my channel past the 2,000,000 view threshold last night.

Finished seat repair

Outdoor videos do not get the traction that popular videos featuring more universal subjects like cats, dogs and kids or that popular entertainers receive. While these may get this many views overnight, practical outdoor materials have less of an audience.

My channel also features a variety of outdoor-related materials and might include topics like muzzleloading hunting, crossbows and bowfishing which are featured in my published books or issues regarding older hunters, since I now qualify in this category. My mind also cannot resist putting up some about various aspects of the arts, health issues, home repair, cooking, writing, comedy, environmental issues and diverse other subjects.

Although sometimes lost in the details of what I do, my general objective is to help people use what they have, or can simply acquire, to live a more sustainable, independent life at whatever age they might be. So also included in this mix of materials are 20 videos on how to start your own business and a series of Profit books, the first of which is Ideas for New Businesses: How to start your own million or billion dollar business. 

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All new businesses, from the largest to the smallest start with an idea.

While not everyone is expected to like, or sometimes even understand, everything that I present in video format; I have now accumulated some 2,400 followers. Again, not all that wonderful so far as numbers are concerned, but they are certainly most welcome. If I can help a few people along the way as I approach the end of life, that is sufficient.

I like the YouTube media somewhat better than  others, including blogging, radio or commercial TV because this is a no-cost effort, can be done under almost any circumstances with very simple equipment, put up and taken down at will; AND I do not have to depend on anyone else to get it done. Although I may pick up “crew” on the spot when I am filming, most of the time these are all produced by me.  You can see the video at: https://youtu.be/6mctEtPiWl8.

 

 

 

Written by hoveysmith

November 20, 2015 at 2:15 pm

Posted in Uncategorized

In Praise of Pickled Pig Lips: A savory colorful accent for Southern, and not-so-Southern foods.

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Savory Pig Lips Pumpkin Pie.

Savory Pig Lips Pumpkin Pie.

As I usually do this time of year, I presented a new-to-the-world recipe, Savory Pig Lips-Pear Pumpkin Pie for Halloween Parts I and II, in a video format. My inspiration comes from a desire to improve the Pumpkin Pie experienced by replacing the soft, mushy and rather staid traditional pie with alternate recipes with more substance and color. My first effort was a resounding success and yielded two types of pumpkin pie. The first is an Enhanced Pumpkin Pie with pears, raisins, coconut and walnut and the second is the Savory Pig Lips-Pear Pumpkin Pie for Halloween which contains the diced pig lips, deer and wild hog meat, raisins, corn, onions and hot peppers along with the nine eggs that were needed to bind the materials together.

004The details of both recipes may be found on two YouTube videos “Savory Pig Lips Pear Pumpkin Pie for Halloween Part I” and “Savory Pig Lips  Pear Pumpkin Pie Part II.” As I explain in the first video I did two different preparations to illustrate the contrast in flavors between a normally sweet pumpkin pie and a savory pumpkin pie that has additional depths of flavors provided by fats, peppers, vinegar, meat, salt along with a hint of sweet given by the pears and raisins.  ( A Google of segments of either title will bring up the videos).  Things that immediately struck me about the pig lips are that they are all meat, rather than being half bone as in pickled pig feet; can be diced into chewy bits, can withstand cooking, release their flavors in a manner similar to eyeballs when crunched between the teeth and can provide a colorful accent along with additional flavors to many Southern dishes. I can see diced pig lips being easily incorporated into dishes like grits, yellow cornbread, almost any casserole, scrambled eggs, boiled turnips or greens of any sort or even meat loafs where the desire was to sharpen the flavor profile of the dish while adding some color.

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The Enhanced Pumpkin Pie shows above sliced on the plate with the Savory Pig-Lips Pear Pumpkin Pie is rather drab in appearance compared to the Pig Lip Pie and also contrasts strongly in taste. I would serve the Savory Pig-Lips Pear Pumpkin Pie by the slice as a component of a hunter’s breakfast, similarly to how sausage pies are used along with coffee.  Without a crust and in a casserole dish, the filling makes a nutritious one-pot meal for the hunt camp or home which I serve with homemade pear wine using the same pears that were incorporated into the pie. The products freeze well and any extra pie fillings may be frozen during Halloween for later pie or casserole making at Thanksgiving or Christmas or baked and frozen whole, as I usually do.

 

The pickled pig lips are a regional product not presently often seen outside of the Cajun country of southern Louisiana. Pig Lips do well as bar snacks in Louisiana and would be delightful with many microbrewery’s heavier beers.  In place of the many Boar’s Head’s Taverns which were originally named for their namesake bar food, I can see a more modest microbrewery having a Pig Lips Bar as its tasting room.  Contact me about the name. Anyone may use it, I would just like to have credit for originating it and maybe a sample beer or two.

 

Written by hoveysmith

November 1, 2015 at 1:12 am

Posted in Uncategorized