Thursday, July 9, 2009

Instincts and Hunting

© 2009, 2010 Albert A Rasch and
The Rasch Outdoor Chronicles
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"In a very real sense our intellect, interests, emotions and basic social life - all are evolutionary products of the success of the hunting adaptation."
SL Washburn and CS Lancaster

All the PeTA drama of the last couple of weeks, plus the great intellectual stimulation that I have been fortunate to have when discussing animal issues with Brendan of Screaming Chicken Activism, got me to think more deeply as to why I hunt. I think it was Brendan that mentioned to me that I really didn't need to hunt, and that he thought there was a dichotomy in the desire I have to hunt and kill, and my love of animals.

I believe that when I made the comment that it just sort of came to me. I know it was late and I was tired, so it was more subconscious than deduced and thought out. The answer that I gave him was that I have always been a hunter, even as a child. Not in the sense that I was formally inducted into the hunting fraternity by cousins, uncles, or my dad, no one in my family hunts. But ever since I was very young I stalked animals, bugs, people, birds, even fish. My mother got plenty of phone calls, and not more than a few visits from concerned parents and the occasional cop with young Albert in tow! I don't remember how many bows I made from anything remotely flexible, and the scar on my thumb is from a Gillete single edge razor blade that sliced me down to the tendon while I was sharpening arrows made from bamboo.

As I have been contemplating this, it occurred to me to question how much of that was some deep instinctual behavior, versus an observed or learned one. Well, it seemed to me to be more an instinct than anything else. First, I had no role models to instill the desire to hunt in me. Television in the sixties did not have Sportsman Channel or Outdoor Channel. As a matter of fact it was black and white for those of you that aren't familiar with non cable TV! Another factor would be that I was raised in New York City. I only recall two times that I saw a hunter with a deer strapped to the hood of the car. It wasn't like my neighbors encouraged hunting as a leisure activity.

So where did my instinct to hunt come from then?

Why it has to be from the Paleolithic Era of course!

We have been "civilized" for a little over 10,000 years. But for 2.6 million years before that, we were little more than roving bands of hungry humans looking for our next meal.

2.6 million years as Homo Sapiens, but about 5 million years if you include Homo Habilis, followed by 10,000 years of so called civilization, that has also been punctuated by famines, diseases, and pestilence. 5 million years of evolution and not much has really changed as far as I can tell in the 0.5% of time we have been "civilized."

I'm thinking that my instinct theory is getting some traction here. If all humans are animals, then it stands to reason that we have some instincts left. Just because we are the only reasoning animal on the planet, doesn't mean that we have no instincts left. I and many others must still feel the pull of the outdoors and the need to pit our abilities, as considerable as they are, against nature.

That we don't need to hunt may not be an accurate statement. I am now, more than ever convinced that we not only need to hunt, but it is unnatural to subvert or suppress that need or instinct. As I told Brendan, I could no more be a non-hunter, than he could be a carnivore. Though I think that it might be easier for Brendan to eat a hunk of steak if he was hungry enough and not suffer much emotional discomfort, than it would be to keep me from the outdoors. I think that is very indicative of the importance of the instinct, the natural desire to be the top predator in nature's tapestry.

The more I think about this, the more I conclude that to deny the nature of being human, that is to deny the parts of us tat are still driven by instinct, is just asking to be sick both emotionally and physically. If any of us was forced to forego our basic human nature, physical and emotional harm would soon follow.

For me it all boils down to this: I am a hunter. I am driven by a passion greater than that of those around me because I acknowledge and accept that which nature bestowed upon me. As long as I treat nature and her gift to me with respect, I will continue to be whole... and human.

Regards,
Albert A Rasch
Member: Hunting Sportsmen of the United States HSUS (Let 'em sue me.)
The Hunt Continues...

Best Regards,
Albert A Rasch
Member: Kandahar Tent Club
Member: Hunting Sportsmen of the United States HSUS (Let 'em sue me.)
The Hunt Continues...


The Rasch Outdoor Chronicles




Though he spends most of his time writing and keeping the world safe for democracy, Albert was actually a student of biology. Really. But after a stint as a lab tech performing repetitious and mind-numbing processes that a trained capuchin monkey could do better, he never returned to the field. Rather he became a bartender. As he once said, "Hell, I was feeding mice all sorts of concoctions. At the club I did the same thing; except I got paid a lot better, and the rats where bigger." He has followed the science of QDM for many years, and fancies himself an aficionado. If you have any questions, or just want to get more information, reach him via TheRaschOutdoorChronicles(at)MSN(dot)com.


Best Regards,
Albert Rasch™
Veteran Paints Lures in Smokin' Hot Colors!

Best Regards,
Albert A Rasch™
TROC: Helping Bird Rescuers

Best Regards,
Albert A Rasch™
Spoons: They're Not Just for Cereal!




Wednesday, July 8, 2009

Drumsticks and Thighs a La TROC

© 2009 Albert A Rasch and
The Rasch Outdoor Chronicles
.
Oven Roasted Drumsticks and Thighs

First things first.

If you came here wanting something more than a cheap, quick and easy meal, go to "Hunter Angler Gardener Cook" where resident chef Hank Shaw, really knows his cooking. I'm almost embarrassed to post stuff like this...

I'm of the "where there's fire, there can be cooking," school of thought; where there is little preparation and the fixings are limited to the salt, pepper, garlic, and hot sauce in my rucksack.

This is one of my favorite things to make. It requires minimum preparation, and no participation once the oven starts. But it sure comes out tasting pretty darned good! So lets dive right into one of my favorite brown bag lunches: Drumsticks and thighs!

I have the Mrs. buy me the five pound bag of chicken thighs and drumsticks at the market. Here abouts a five pound bag is only $5.00 to $5.50. Normally they're pretty cheap compared to the boneless skinless stuff in the case. They are nowhere near as good as the home-grown or organic chickens, but you can't beat the price. It's an economical meal; the chicken is inexpensive, the spices are pennies and the oven time is about 90 minutes. But it's lunch for a week!

Preparation is rudimentary. Cut the package open, rinse the pieces off, and set them in the pan. 90 minutes later, they are cooked through and through.

The most "Complicated" or "Labor Intensive" portion is the mashing of the garlic. You need lots of it if you intend to keep the mosquitoes, gnats, leeches, and vampires away. I use about half a head of garlic for five pounds of chicken. There is no hard and fast rules here by the way. You can do this just about anyway you like, as long as it is cooked through and through.

(NOTE: See the comments where Chef Hank Shaw, ummm, makes a suggestion or two!
It would seem that I'm a blasphemer...)

A teaspoon of salt is more than enough!

In a mortar, (For you guys with the Tactical bunch, I'm talking about the kitchen implement not the indirect fire weapon.) put about a teaspoon of salt, enough olive oil to satisfy your penchant for it, and the pieces of garlic you thoughtfully cut up previously on the cutting board.

Take pestle in hand and start crushing and grinding the garlic. Notice how the salt helps to keep the garlic from slipping and sliding around!

Use an inexpensive wine for this!

When the garlic mash starts to get a little too thick for you to see whats going on, splash a little inexpensive white wine on it. Go back to liquefying that garlic. If you own one of those little food processor things this might be a good thing to use it on. I don't know that I would, being that I like to minimize the amount of utensils I dirty, but this really is the longest part of the operation!

Lay them out nicely...

Get a pan out, and lay the chicken in such a fashion that the majority of it is not covered by another piece. When they are all nice and even, splash a bit of that white wine all over them.

Did I mention lots of garlic?

Go to your garlic mush and spread it out nicely all over your chicken pieces, paying special attention to those spots that you first sink your teeth in.

A little paprika for color..

Now finish by adding a little salt, pepper, paprika, or anything else that you feel I have missed! Like I said, no hard and fast rules here!

Now what I do is set the oven to 350 and set the timer for an hour, and slide the pan full of chicken right into its warm embrace

Baste it at about an hour.

When the hour alarm buzzes, grab a ladle or long spoon, and carefully baste the chicken, making sure you cover all of it. Rotate the pan 180 degrees so you are certain of good heat coverage. Set the alarm for thirty more minutes.

Check again at the end of thirty minutes and see if your chicken is done, if not give it another five to ten minutes.

Ta dah! All done!

When you are satisfied that it is done, pull the whole pan out of the oven. Get a large bowl ready. Using tongs (Remember they are hot!) pick up all the chicken and put it in the bowl. The grease and liquid that's left will go into another smaller bowl. Let the chicken cool for fifteen-twenty minutes, cover with foil, and put away in the fridge. The chicken fat and gelatin will have cooled some too so cover it and set it in the fridge.

You can feed the fat to your cat or dog, but save the gelatin for soups, omelets, making rice, gravy, anything that you get a hankering for. One of these days I'm going to try some in a loaf of bread.

Now you have a bunch of delicious drumsticks and thighs that you can eat cold, or heat up and add to any kind of filler material like potatoes, rice, noodles, or even crackers. Its a money saver that's for sure, and it really is a tasty way to prepare them.

Regards,
Albert A Rasch
Member: Hunting Sportsmen of the United States HSUS (Let 'em sue me.)
The Hunt Continues...

Tuesday, July 7, 2009

Tactical Arms from Sportsman Channel

Tactical Arms from the Sportsman Channel

I just received via FedEx Episode 2 of the Sportsman Channel new series Tactical Arms. It actually debuted on June 30th, but due to a series of logistical issues, (and my relatively low position on the totem pole...), I got episode 2 instead of episode 1. Well, I guess I'm in good company if Sportsman Channel decided I should get one at all.

Sportsman Channel is available to something like 17 million homes. Most providers carry it including DIRECTV and Bright House. Look for it on Thursday evenings.

I'm going to watch it this evening and report on it tomorrow!

Regards,
Albert A Rasch
Member: Hunting Sportsmen of the United States HSUS (Let 'em sue me.)
The Hunt Continues...

Monday, July 6, 2009

Serial Killer on the Loose in South Carolina

© 2009 Albert A Rasch and
The Rasch Outdoor Chronicles
.
"If he comes to me, face to face, I'm ready, I'm loaded, and I'm aimed for him," said Sarah Banister, neighbor of one of the killer's victims.
Artists Rendering of Suspect

There is a murderous psychopath on the loose in and near Gaffney SC. Having murdered five people already, practical minded citizens are armed and ready, and traveling in groups.

Over 1000 leads have been given to the investigators, who set up a special command with state law enforcement officials. Over 100 law enforcement personnel are assisting in the investigation. The Cherokee County Sheriffs department has canceled all vacations and leaves until the killer is apprehended.

I am speculating now: According to the reports, the killings are related. If this was a revenge type of affair, the serial killer may have already left the area. Please be aware that he may have already left that area and is traveling elsewhere. With his picture everywhere, there is a good chance that he is aware that his face is becoming well known. He may become desperate.

Do not approach even if you are well armed!
You are not a gunfighter! Call law enforcement, observe and communicate.

The only advice I can offer is to use common sense.

Stay armed at all times.
Move in groups.
Secure your perimeter repeatedly.
Lock the house down, check the windows.
Let people know you are leaving, what route you are taking, and when you expect to arrive.

Be prepared. Stay safe.

Update
CNN reports that a suspect has been shot and killed deader than a doornail. Police are investigating and correlating information:

Jennifer Timmons of the South Carolina Law Enforcement Divison told CNN there was no immediate confirmation of any link to the serial killer case. "Processing any crime scene is going to take a while," she noted.

One officer was wounded in the action, but due to good trigger control the police officers put them in the perp's firebox and hopefully ended his reign of terror!

Regards,
Albert A Rasch
Member: Hunting Sportsmen of the United States HSUS (Let 'em sue me.)
The Hunt Continues...

Sunday, July 5, 2009

Posts of Note: Cow Town Cop Bobs a Hammer

© 2009 Albert A Rasch and
The Rasch Outdoor Chronicles
.
Folks,

One day I got something like 90 hits above the average number. Curious I looked it up on Analytics, and lo and behold, Cowtown Cop had linked to me and told his readers. Well it's about time I returned the favor.

CTC has a great layout and tutorial series on bobbing the hammer on a lightweight Smith and Wesson 327 in .357 Magnum. He wanted to adapt it to a better belly gun, you know, the kind of last ditch or undercover type of blaster that will get you out of a tight spot. The hammer spur had to go and the grips smoothed out for quick retrieval.

Check it out:

Photo Credit: CtC
Photo Credit: CtC
Photo Credit: CtC
Take a good look at CTC. This is great tutorial and it's in a great blog.

Tomorrow on the Chronicles!

Tomorrow we will be looking at several species of the Rat, members of the Genus rattus and Order rodenti. We will take look at the fascinating members of the Genus, some that you might not be familiar with but that you should be aware of!

Best Regards,
Albert
The Hunt Continues...

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