Top 75 Quotes & Sayings by Jonathan Miles - Page 2

Of course, there's nothing wrong with deer burgers and venison chili, but with a little gusto, those stalwarts can go from satisfying to sublime.

In the South, dove hunts do not draw quietly to a close. Sometimes, at the simplest end, a grill and cooler are hauled to the edge of the field, and the doves' breasts are grilled - usually swaddled in bacon, maybe with a jalapeno tucked inside - as the hunters tell and retell tales of the day's shooting.

The enemy of successful long-term freezing is air. When air meets food, dehydration occurs, leading to freezer burn. With delicate proteins like fish, freezer burn can be downright fatal, ruining both texture and flavor.

Havana is one of the great cities of the world, sublimely tawdry yet stubbornly graceful, like tarnished chrome - a city, as a young Winston Churchill once wrote, where 'anything might happen.'

After a solid day of fishing, I'm craving something hearty. That's where a jug of buttermilk comes in. Poaching fish in buttermilk yields the luscious texture and pure flavor, but with a more substantial richness and a poaching liquid you'll want to lap up with a spoon.

I guess I'm old-fashioned.

It's often said that doves provide valuable practice for duck season, but this strikes me as upside down. With their tiny profiles, wicked speed, and fighter-plane acrobatics, doves are more difficult to take down.

If everything is disposable or recyclable, how does that make us feel about ourselves and each other?

Most of us seem to be buried under our own possessions, and it seems to be getting worse.

For whatever reason, I encounter Canadian whiskey at hunting camps way more often than I do in restaurants, bars, or homes. Could be the lower price. Could be the mellow character, which lends itself to long hours of fireside sipping. Or it could just be tradition.

Technically, fish can last up to half a year in a freezer, but their quality starts to slide after the first month.

For me, there's something likable but not quite lovable about poached fish: the ultraclean flavor, the melt-away texture, the no-fat virtuousness.

Dry rubs are as integral to downhome barbeque as smoke.

Wild geese have so much less fat than their domestic brethren that, as far as the kitchen is concerned, the two birds should be considered different species altogether - so much so that they require opposite roasting methods.

Ask any deer camp old-timer for a foolproof recipe, and you're likely to encounter a lot of Campbell's Cream of Mushroom Soup. There is a reason for that: Mushrooms plus cream plus game meat adds up to a perfect trinity of flavors.