Just a little walleye action, nothing fancy . Old time recipe...roll in flour, dip in battered egg, roll in saltine cracker crumbs, fry in bacon grease.

Yehawww!

Looks good Les
BLT's here ,heavy on the bacon

Do you sprinkle them with ammonia rather than lemon juice? We had salsbury steaks.

Chicken and biscuits here

Looks great Les.

Deer summer sausage sandwiches. Never eat to much in the evenings.

Campbell's steak and potato stew... don't get much poorer than that.

You better clean your stove or the ladies are gonna get on ya, looks good though.

some raccoon!!!

Soup beans greens and whitetail!
Colt

Rather than clean my stove top, I just spray it down with ammonia. I got a good mix going there now, lol.

That's the way we fry fish except we now use Crisco instead of bacon grease due to a sodium restriction. Hard to beat. Looks good.

IMHO home made lard does a better job than Crisco. I like to use half lard half butter.

Bottom shelf grocery store sushi.

Love me some fish fried in lard, completely different flavor than fish fried in store bought oil. Cracklin' cornbread makes it even better!!

I have a nice lard press if anyone is looking for one.

The walleye looks great, but I don’t want any of whatever is in the jars on the stove. Dessert?

I had leftover spaghetti for dinner. You would not have liked it.

Deer stew and stuffing and brussel sprouts, nothing too fancy but darn tasty

Ok, I'll bite. What is a lard press? I thought lard was obtained from cooking down hog fat and skimming out the "cracklings" as the lard was rendered. So what do you use a lard press for???

Gets the wrinkles out of it, so it looks nice.

Finn is correct - no wrinkly lard allowed. Have you ever seen a wrinkly hog?

Petey Jr. is using a nice little lard press to squeeze out the lard from the cracklins. I have a large lard press that is mounted on a nice oak bench. That was very commonly done with the larger lard presses. It is large so you can put large pieces in it and crank down to really squeeze. I also have sausage stuffing attachments in case you want to go “whole hog”. It is sort of a new model - probably from about 1880 or so.

My cider press is even newer from about 1890. It is a double tub model. Grind into one tub and press into the other, then switch.. It weighs about 750 pounds.

My neighbor had an entire barn full of butchering equipment from about 1900. They raised a lot of animals that they butchered and sold meat to supply the local community. Sadly, someone hustled them out of the equipment. The nicest was a huge cast iron kettle with animals cast into it. It had a stand and fire ring. Must have weighed 500 pounds empty.