Jump to content

Chef

Admin
  • Content Count

    4,811
  • Joined

  • Last visited

  • Days Won

    20

Everything posted by Chef

  1. Chef

    2010 Archery Buck

    Congratulations. Nice set up on the pictures too.
  2. Chef

    Happy Birthday nlacost!

    Feliz Cumpleanos! Hope this year turns out as succesful as your previous two!
  3. Chef

    HAPPY BIRTHDAY COOSEFAN

    Happy Birthday! Hope you have a memorable one!
  4. Chef

    Javelina Ninjas

    I can attest to and have witnessed this firsthand.
  5. Chef

    Lazzeroni Warbird

    John, Will this other rifle manufacturer chamber your Patriot as well? Your guy told me you stopped the relationship with Savage when they discontinued their action. Guess the new models couldn't support the pressure. Now you have my head rolling trying to guess who the manufacturer may be. Gonna have any Coueswhitetail specials?!
  6. Congrats Martin! Gonna get that main beam fixed? Probably come out pretty good. Cool you guys have pics of him in velvet too.
  7. Chef

    150" WMAT Coues

    That's what dreams are made of right there! Has this been a stellar year or what?! Congratulations. Welcome to the forum and we can't wait for the story and...more pics!
  8. Here are some pictures that my friend sent me. He shot this buck on the opener 2010. He will follow with details of the hunt...Congrats again Neil!
  9. Chef

    My first deer

    Congrats on your first! Nice buck to boot.
  10. Chef

    2010 Northern Arizona Calendar

    Ordered mine. Thanks Doug!
  11. Chef

    Lazzeroni Warbird

    John, It's great to see you here on the forum with us. I was on the phone with your company a few weeks ago and the guy that helped me was top notch in customer service. Warm welcome. You have some great rifles and awesome calibers.
  12. Chef

    Happy Birthday AZryan

    Hope you're having a memorable one!
  13. Chef

    Deformed Lion Skull

    That's pretty cool. Could you feel the "spike" on the crown through the fur on its head?
  14. Chef

    The 2009 100" post

    This has the makings of "post of the year" and it's barely the beginning of 2010!
  15. Chef

    My 2010 Archery Javelina

    Congrats again Amanda. Great writeup. I love threads like these where I can follow the pics along with the story. I know how time consuming it is to stop for pictures all the time. Thanks!
  16. Dude! You're quite the killer of the coues! Congrats on a great couple of months!
  17. Chef

    2009 December Coues Hunt

    Much congratulations. Phenomenal bucks guys.
  18. Chef

    Westons Buck! His First!

    Great writeup. Really enjoyed the picture essay. Weston...ya done good!
  19. Chef

    Muzzleloader Mule Deer

    Way to go young lady! Nice buck for sure. Congratulations.
  20. Chef

    Salsa Recipe

    CS, I have made some great salsa's before. I can't say I use any particular recipe per say as much as play with ingredients. When I was Head Chef at the House of Tricks, we had a fresh kiwi salsa that I served with fish. Everyone liked it. As a matter of fact, a couple years later, a lady in San Angelo, Texas recognized me and asked me to write down the "recipe" on the spot. Small world. I'll see if I can't find that in my files. Salsa'a are a lot like BBQ sauces. Everyone has a favorite, and everyone's is great. Many variations and ingredients/methods to go with. In my opinion, there needs to be a good balance between heat, acidity, and dimension in flavor. We all know what contributes the heat...chiles! The acidity, well, the most common is lime or lemon juice. Although I have added red wine vinegar, apple cider vinegar, etc before. (mainly to "exotic" salsas with non-traditional ingredients) Now the "flavor" of any salsa comes from the ingredients that make up the majority of the salsa. Roasted chiles, grilled pineapple, roasted garlic, etc. all will give a salsa it's unique characteristics. (as opposed to having the ingredient plain for example) This is where one can play around with flavors. There are also cooked salsas, fresh salsas, roasted salsas, charred, pickled, and the list can go on. The method of preparation is where most people are "secretive" per say. We can all have the same ingredients, and come out with a different tasting salsa. You've got the wheels in my head turning now. In the meantime, I'll search for that tropical salsa I used to use for fish.
  21. Chef

    My Personal Best

    Great buck. Very nice looking rifle.
  22. Chef

    It's Game Time!

    As always great report back guys. Best of luck to you Gents on your final trip. Sucks you missed that buck Phil. If you decided to take him at one glance, I bet he was a looker.
  23. Very nice. Love the semi box frame on that bad boy. Congrats.
  24. Chef

    new custom rifle

    Looks nice. Should be a boomer. 405 necked down, dang!
  25. Chef

    SIXTEEN days in to Dec coues hunt

    Congrats! Great write up. This is what makes CW.com the best.
×