…and if it does taste like elk, you can make mock-emu dishes on the fly.
You should probably get him to throw in a drumstick to eat on your way home. Take a KFC bucket. Ha!
Elk is an awesome meat. Not as strong as deer but still distinctive. Very lean. I don’t hunt elk any more so I don’t get it very often. My absolute favorite is moose.
Dan reading this post is amusing me. It’s like watching a recorded episode of Masterchef out of order with judges review first and seeing the mystery box ingredients next. I am getting worried that the VCR might run out of tape before seeing the recipe.
Dang, Bill. I know Australia is considered the land down under, but I expected you to be at least in the same century as the rest of us 
All kidding aside, you and Herself will enjoy the soup regardless of pumpkin or acorn squash.
Yeah Dan it’s just the opposite. We live a day in the future compared with the rest of the world. (Cue spooky music)
Watching the Time Square glitter ball drop is something we watch in the afternoon having celebrated the new year 15.5 hours earlier. And the annual winter Mik Challenge happens in our summer.
Yet no one has figured out how to effectively ship things to the FUTURE. I think that is why we don’t have pin nailers, pancake compressors, PVC lumber, Sintra Board, NGRCs, etc. They can’t be shipped into the future, until they get surpassed or made obsolete.
The one nice thing though is in many ways Australia is like the America of yesteryear… most of it good. Anyway, gotta go! Happy Days is on. Gotta see what Richie and the Fonz are up to this week! Ha! 
Since you are in the future can you get me the power ball numbers before they announce them here. . .if you can do that I will buy a cargo ship and ship you whatever your heart desires. No check that, I will ship whatever Herself desires and if you are lucky she’ll share.
Unfortunately Devon, when you started this thread you were a man ahead of his time!
Herself has yelled out, needs to be a firm squash like Queensland Blue or Butternut.
Acorn is very firm. It’s texture is a dead ringer for pumpkin and is very easily attainable. You’d think living in the great white north that winter squash would be more available. About this time of year you are limited to acorn or spaghetti. Fall is a different story we have it all.
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Dan,
I have two working VCRS. I am seriously considering purchasing a 3rd. I don’t even know how many VHS tapes I have. Probably close to 100. I am a total movie nerd and the better part of half of my collection is on VHS. Now I do have the hardware to plug my old school RCA cable into a USB port so I can transfer them to digital but need a program to do it and make it happen.
Dan
Apparently our last class1 steam hauled passenger express was 29 December 1970 according to Wikipedia. ChatGPT says “The last regularly scheduled Class 1 passenger service pulled by a steam locomotive in the USA was on October 30, 1955, when the Norfolk and Western Railway operated a steam-powered excursion train.”
I rest your case. 
This is the best butter chicken recipe I’ve found. it uses a metric ton of spices.
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Thanks Bob, I love butter chicken and its something I have never made. But I just might have to make that and Herself’s pumpkin soup this weekend along with some garlic naan. Sounds like I have a tasty meal shaping up.
Bob,
Looking at that recipe one ingredient eludes me. kasuri methi or fenugreek leaves. I have fenugreek seeds but not the leaves. Do you use that or something as a substitute. I see that any bitter green seems to be an equivalent sub like spinach or celery leaves. I can do that so its not a bust. But was curious what you used if you indeed substituted it.
I had to look up what garam masala was not having seen that one before either. But it IS to me what makes Indian food, Indian food and I have all the spices on hand to make it.
I use the leaves, but we have a really good Indian market near here to buy stuff. You can use the seeds, but you’ll need to grind them in a mortar and pestle to get the same taste. The seeds dont really soften when they’re cooked.
I used to make my own garam masala from its component spices, but I use so much of it I ended up buying a 1/2 kilo bag of it for about $4 at the market.
I am a spice guy. I think I have more spices than anyone on the planet. As we remodel the kitchen my wife has been ribbing me. I have a spice rack next to the stove, a spice cabinet over the stove, and a plastic tote box in the pantry that is over flowing with spices. I buy spice like people buy milk, cheese, and eggs. We have Winco foods here (not sure how universal they are) but they have a bulk foods section and have a lot of spices in bulk. What I can’t get there I get on Amazon. Usually buy it in at least half pound if not 1# quantities. a 1/2# or 1# of spice is a lot of spice and likely a life time supply for most spices. I also will grind a lot of my own spice by buying the whole seed and then use a coffee grinder to powder it.
As to the fenugreek seed I have a large container of it and if it will yield the same flavor then I can throw it in the coffee grinder and powder it. But I might see if Spokane has an Indian market. They have several oriental food markets so maybe they have one. If so I’ll have to check it out.
This is my working spice drawer. 75% of everything in here I use on a regular basis. I love spices. I have a shelf in the pantry that has various large bags of spices that I use to refill some of these.
Oh I see I have a faithful brother in cooking. That drawer looks like my cabinet which is the daily stuff also. Glad to see I am not the only one that has a spice problem.
And in the back right is a coffee grinder I use for spices…
found a small hole in the wall store in Spokane. Found the spice but no fresh produce sadly.