As I sit around my maple evaporator this weekend, making syrup, I’ll be sure to make one of these, but with fresh snow instead of ice.

No. But it also isn’t being rigorously maintained in the cart that I use to go buy meat, from the time I pick it out in the meat aisle, till I go through the checkout.

That’s a decent point. Here in the backwoods of Pennsylvania, typically the snow and the rain would take care of that fairly quickly when the cart sat in the parking lot. In the desert of California, maybe not so much.

If the meat is at temperature, and being trimmed before sale, I’m not particularly disturbed. Of course, I raise and butcher my own chickens, and hunt for venison and turkey, so I have to butcher my own food, which is a good way to make you less squeamish...

This is a false premise. Tailgates make it so you have to stand further away from your payload. When you go to unload, you now have to reach further, and potentially hurt yourself. I agree that a bench mounted to my bumper would be sweet, but making it a tailgate that I can’t get around to unload my groceries would…

Definitely franchised out now. There’s one in Williamsport, PA, and one in Wellsboro, as you mentioned. Even some Acorn Market gas stations have Pudgies in them (Blossburg and Canton come to mind, but I’m sure there are more). Had some from the Canton location on Tuesday (cheese sheet pizza feeds the family for 2…

Homemade (dip your own oreos in white chocolate), on a platter with Ritz cracker/peanut butter sandwiches dipped in dark chocolate. Alternate to get the salty/sweet combo just right.

My favorite uses for venison are:

That’s a big factor. Most venison fat is almost rancid in flavor. Trim it out, at all costs.

There’s some truth - stress hormones can affect the flavor. In my experience, that’s less important than how quickly the animal is processed and cooled after death - spoilage begins immediately, so getting the entrails out and the skin off ASAP has a huge effect on flavor.

Such is the story of my evening for the next few days. The doe is hanging, so now the transformation to meat takes place.

Even at some chain supermarkets, just talk to the person in the meat department. Admittedly, the stores typically try to make this as difficult as possible, but if you ask for a steak at a certain thickness (Delmonico’s at 2" thick for me), they will gladly cut them for you.

That stretch of road was a parking lot when it was HOV-2 only. I can only imagine what it will be like now, when the entitled government contractors and employees who think they deserve to sit parked in traffic too join into the party.

That is why I prefer Pennsylvania’s model - the mentor gives up their tag for the mentee if an animal is harvested. For insance, if I took my 7 year old out and she shot a deer, I would have to use my tag. That helps cut down on the abuse of the system that it seems other states have.

They each have their place. Just imagine hot and sour soup with chewy strings of beef instead of beautiful tofu that dissolves in your mouth.

What a perfect accompaniment to Buffalo wings. This needs to become a thing.

That’s the thing - we did KNOW they were clean and healthy. We personally cleaned them daily. Each truckload of milk was tested for overall cell count, and each cow had individual testing once a month. Any cow with elevated cell counts was sent to the hamburger factory, because there was a financial incentive from the…

Don’t get me wrong, everybody. Pasteurized milk is definitely safer in broad terms. I’m just saying that under the right circumstances, raw milk can be safe.

The right answer would have been 4bt: