Dave I love watching your videos. Keep it come!!!! Your videos have taught me so much, I wish I knew half of what you know. I'v watched the whole yurt series in 1 day, I watched the first one and couldn't stop watching them, I even watch some videos 2...3 times. I am going to have to come visit your school, I live 15 mins from South Bend, IN (GO ND!!!)
The more I watch this series, the more hope I'm feeling for that New Brunswick stew. Excellent, culinary experience right here fellows. I know that squirrel nib-lets are darn tasty, and practical as well. Thanx, Dave try adding the sage next time, goes great with any type of wild game meats. Love this series, can't wait to buy the DVD on it.
I have to say o really love the beginning of theses vids a real nice first person view of the shot cook time laps on the moon and clouds and the fire at the end seals the deal real professional. Gets you ready to learn certainly NOT to long great job bro keep umm coming
got my stove today,one for my son look foward to some outing soon ,thanks for the video's this is awsome stuff, Merry Christmas To you and Yours. Dennis
Dave, Merry Christmas. We use the same type of reciepe for deer and beef. If you have the meat boiling or marinating in chili mix then deep fry it is incredible.
My brother and i go through a bottle of Cholula every time we go to IHOP. its just to good lol you make my mouth water every time i watch you cook . :)
Good find on the Chalula Mr. Dave, I gave some sausage and eggs a bath in it this morning and it was phenominal! Merry Christmas to You and Yours' ...Lamar
my mom taught me to to cook it like this....roll the squirrel in your corn flour and spice`s then egg then back to your corn flour and spices then drop it in your hot oil.ike it matters rite lol ?that stuff looks really good hope you had a good christmas!!!!
Hey Dave many thanks for posting such great videos learning alot. Could you jerky squirrel in the stove or is it a waste of time due to its size. Hope you an your family have a great Christmas.
Dave, great series. Whomever told you that spent frying liquid and the flour that falls to the bottom is a roux, needs to have their culinary creds revoked. That ain't roux brother. What you can do is strain the floaties out of that lard/tallow, pour it off into a coffee can or similar container and use it to fry again, being that it is winter and the temps are low enough it won't go rancid on you. Roux, by definition, is equal parts flour and fat, traditionally butter, but can be oil...
Dave, your channel is ON FIRE! I last left you at like journal 21. Now you have 34??? Keep up the awesome work. Don't listen to any detractors, as this series will stand for years. Think about it, if anyone else would do this, no one would watch. It is unique to have a respected authority on survival share so much of himself. But, thats why you are a respected authority. Stay safe. Blessed Christmas to you and your extended fam. out.
Ooops! Meant to spell cayenne correctly, but human that I am. Sorry! But I think you knew. And hey Dave. Just wanted to wish you, Iris and your family a very Happy New Year tomorrow. God bless you all. I love everything you do, my Brother. You really do make a huge difference in the World. Thank you for all of your time and effort. You are a great man.
I think it is humorous how you always say a dish is really, really good. If I was in your shoes I wouldn't have any idea about what else to do/say. lol I like your cooking vids. :-)
Dave, I'm convinced the Discovery Channel should have you as a cooking show host, aimed specifically for "poor man" meals. I think it could do some good for people to see just how well you can live without a chain store.
@filmcostar That's how I like my squirrel. I put it in a pressure cooker for a few minutes instead of boiling it for a couple of hours. Coat it with Shake- n- Bake and warm it up in the oven. Finger lickin' good!
If Dave doesn't make that video, roux is easy to make. Put 1 tbl spoon of fat in a frying pan and get it medium hot. Then add 1 tbl spoon of flour and stir until all the flour has absorbed the fat. Let it cook for a few minutes stirring constantly. Finally add 1 cup of milk or water slowly, stirring constantly until it's as thick as you like. Add salt and pepper to taste. The amounts of each ingredient are easy to remember: 1, 1 and 1.
Just a suggestion: consider using a cast iron skillet. Also you might want to try coating the squirrel with the batter and then frying it in a cast iron skillet with just a small amount of grease. Get the batter nice and brown. And if you do get a cast iron skillet, you might also want to procure a cast iron Dutch Oven. Check out the Lodge line. Light cookware will do, but cast iron is better.
@ThePaganBorn Some foods will do that. However factors like liquid content, salt, and temperature can have factors to. Best thing is to just judge it as the need arises. It's not to hard to figure out that that side of beef is bad if it's buzzing with flies and half melted *gulp*
Dave I won't be surprized if the Foodnetwork does't come calling! "Wildness Iron Chef Dave prefers a hunters axe over a cleaver in his Yurt!"...lol God bless Dave!
Whoever told you that was a roux is crazy. A roux is flour cooked in a roughly equal amount of fat until at least the raw flour flavor is gone. It should be like a thick paste when it's done
@Killahofosho Cholula is about the same as Texas Pete but a lot better flavor. It does have a strong vinegar taste. It comes in few different flavors the original goes good with everything and the chilli garlic is excellent on pizza. Excellent taste.
@BernieKohl eeeeeeh I'd guess it isn't. It's a good add in, but nature's had time to create the most effective, nutrious content for optimal survivability of the chick. I'd say the yolk and egg white are most nutrious, but the shell does add many minerals (calcium, phosphate, etc), which is always good!
@6390721 It's not really easy to describe. It has it's own taste that is very unique. It doesn't really taste exactly like anything else. Depending on how it is cooked it can be gamey and tough or very tender and not gamey at all. I guess the best thing you can do is show up at the spring meet and someone will probably have some to taste! lol
@talv64 Any food that's been cooked will last a couple of days without refrigeration. What people have forgotten is that man hasn't always had that luxury and cooking is one of the fastest forms of preservation for short term situations.
just cause its floating doesn't mean its done, if you are cooking like buffalo wings in a deep fryer from raw, they will float well before they are done
It just occurred to me that if you were in bear country they would be attracted by all of this cooking. I wonder how secure the yurt would be against a bear. I am guess not very! :)
@MilitantMax1 Sure it's the same setting, but probably most of us here are very interested in all the little details of what he's doing. There's a lot of content out there if you need a new setting for entertainment. It's the little things, all the little tips & experiences he shares that teach valuable information. If you want exciting romanticized Showbiz BS for max ADD entertainment value, I recommend Ray Meres or Bear Gryls. Nothing wrong with that, it's just a different kind of thing.
hey Dave any input on how folk used to deal with carrying food like that in Bear and Cat country? I have always wondered about that, here in the Pacific Northwest we have to think about that whenever we go out. What are your thoughts? Marty
I've really been enjoying your yurt videos Dave, keep up the good work. I've noticed your Casio Pathfinder watch, do you use most of the features? Which model is it?
Clarified butter will keep its oil with butter flavor. Cut the squirell up as desired, season to taste with garlic salt and peppers, with some carrots, potatoes and onions bite size. Add the butter and put it in a sealed cooking pot or aluminum foil in the coals or stove while hunting. One or three hours later it will make you slap yo mama for the last bite ..... and it is easy!
good to see you "eat warm". Aleutian islanders will eat chunks of pure fat to keep warm. South Pacific islanders eat a very lean diet from fish because they have a warm climate. Having fat in your diet will keep you warm overnight.
Sorry, the previous post was for completed gravy. To make just the roux, follow only the first 2 steps. When you want to make gravy use 2 tbl spoons of roux and 1 cup of milk or water and follow the last step.
Dave a rue is made with onion and bay infused milk and flour here in the uk but yours. Will make a good thickener for stews and gravy thanks for the great vids brother
Dave have you restocked any of your cooking items yet? Every time you cook and eat a meal I can't help but think of all the "CRAP" Cody kept bringing back for you to eat, that you didn't like, on Dual Survival, it's kinda funny now. Damn I hope there is a season 20 of Dual Survival and a Journal of the Yurt 1,500,000. I know that's a long way from 34 but I'm greedy for things I really like.
Dave,,I'll bet your HEART and Blood Sugar are really good if you normally eat Cinnamon, Garlic and Cheyenne. These are three of the greatest things for your heart and body over-all. Well done on the video my friend.
