Official Luthiers Forum!

Just wait until the economy really tanks, and people start asking about possum!

Pat

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Pat

It will be nice when this discussion is gone. Pretty out of place IMO.--Bob

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“ The meaning of life is to find your gift and the purpose of life is to give it away” Pablo Picasso

Like most luthiers, I lived off opossum for many years . . . .but couldn't afford to freeze them.

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Bruce Sexauer, luthier
http://mojoluthier.com

To paraphrase REO speedwagon, you can tune a guitar, but you can’t tunafish. There, guitars are mentioned!

Not sure I would be willing to spend the cleanup time, and as Bruce mentioned I’d be concerned with possible odour.

B

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My memory is so good, sometimes I remember things that never happened.

If you hit a possum with your car here in West Virginia, you can take it home and eat it. In fact, you can do that with any wildlife you kill with your car except protected birds, elk, spotted fawns or bear cubs. You just have to call and report it, and get a nonhunting game tag. And the roadkill incident has to be an accident (i.e., no aiming for Bambi with the Ford F150).

We took a lot of ribbing a few years ago when that law passed.

Deer ribs, wild boar ribs, bear ribs......

But only ribs from mature bears. The slow ones.

NH used to have an annual road kill auction. Not for food. The critters were collected in a big freezer and sold to taxidermists and such. My sister has a nice fox muff that came from road kill. They stopped doing it a few years ago when rabies became too common.

Maybe they needed something like Michael Scott's Dunder Mifflin Scranton Meredith Palmer Memorial Celebrity Rabies Awareness Pro-Am Fun Run Race for the Cure.

Road kill deer meat can be a cheap source of protein as long as it's the car ahead of you that "bags" it.

My sons worked stripeing roads in their youth. They sent an e-mail around that had a picture of a flattened skunk with the road center stripe painted right over it.

I can't be the only one thinking of the poor female cat in all of the Pepe Le Pew cartoons. A streak of white paint down the back caused all of her problems with that darn skunk.

I'm remembering Bob Newhart and "critter du jour".

Well, I ended up getting 2 lb of sashimi-grade meat out of the first torso section, so I'm expecting to get about 5 lb out of the second larger one. Wow, that was the best, freshest tuna I've ever had! I highly recommend it and will be looking for another opportunity to get a whole fish. Although I'm thinking it would be better to get a couple 10 lb fishes and avoid the sawzall.

My 8k shapton and all my boasting didn't do much for the kitchen knife. Does anyone have a good knife sharpening toot or easy jig to use with our type of stones?

Pat

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Pat

Do you steel your knives? That is what I use for honing kitchen knives. It seems to work better than stones for putting that last bit of edge on a knife and also doesn't remove material from the blade. I keep it in the carousel with the knives so it is always at hand.

https://www.google.com/search?q=knife+s ... MP09qxQA56

My Covid culinary exploits have been learning to bake breads and dough. Fun in the kitchen.

Paul Sellars has a real easy way to establish and maintain a bevel angle on your knives - simple, quick, and you can keep the basic tools in the knife drawer. I block of wood and some sticks with sandpaper stuck to them

https://www.youtube.com/watch?v=bailuQUh2mY

Using a steel will improve a pretty good edge, but a dull edge won't go anywhere with it. I look at a steel like turning a second and third burr on a scraper then you have to start over

Ed

A little melted garlic butter and a propane torch to sear the outside and you have grade "A" sashimi. I leave the fillets whole for searing then slice them. You might try a diamond steel which will straighten the cutting edge and sharpen it at the same time. I took the plunge a few years ago and bought a good sushi knife...it was expensive but I haven't regretted it.

Carl D wrote:
"They sent an e-mail around that had a picture of a flattened skunk with the road center stripe painted right over it."

I saw one like that with an armadillo. The caption read: "Somebody Else's Problem"

There's a great Red Green skit on eating road kill, or as they called it, 'organically raised free-range automotively processed meat product'.

When I was a kid in 1960 my parents bought a "half-a-cow" and I watched while he cut it up on his fairly-new Delta 14" band saw and toss all the pieces into the deep freeze.
I am using that band saw to this day.

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