Why Do Southerners Barbeque Out Front?

nota bene said:

I really appreciate your sharing all this information--so interesting.

Sounds to me as if serious hunters probably dream of the challenge of hunting moose. It sounds terrifying to me.

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The risks are high, but so are the rewards. You are talking about 950 to 1,000 pounds of dressed moose meat. To put that into perspective, a typical beef cow will dress out at between 550 and 600 pounds, which includes between 25 and 30 pounds of offal. So a 5 year-old male moose has more meat than 1.5 beef cows. That is a lot of meat and you will need a lot of freezer space. I have a 42 cu. ft. upright freezer in the garage for caribou and moose (when I get it). I can just fit half a moose in that upright freezer. Which is another reason why I hunt with a partner. I also keep a 10 cu. ft. chest freezer in my foyer for my salmon and game birds.

I haven't taken a moose since 2006. I use to hunt with a friend who owned a large tractor fitted to handle muskeg (northern bog/swamp). He had a winch that would lift the moose and place it in the bed of the tractor. That way we could dress our kill next to our vehicles at our leisure and not have to worry about other predators. Unfortunately my friend moved to Utah in 2006, and I don't hunt moose alone.

Alaska allows residents who are 65 years old and older to have someone proxy hunt for them. I get the tags for free, I just need to find a friend willing to hunt for me.

Glitch said:

I do enjoy a nice Chardonnay or Cabernet. I also fell into the English custom of having vintage port after a fine meal, except that I substitute the customary walnuts for almond-filled M&Ms. I think the chocolate and almonds work better with the port.

I would not describe myself as being very knowledgeable with regard to wine, but I know a little about flavors and I don't want a full bodied wine over-powering a delicately flavored fish or a subtle caribou roast. I save the big bold wines for those dishes with big bold flavors, where something like a merot might get completely lost in the flavors of the dish. A good pairing will mean the wine enhances or lifts the dish to another level.

I look at wine, and alcohol in general, as an ingredient to elevate the flavor of my food.

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My favorite wine is either beer or a good single malt