Happy Thanksgiving to everyone

[Delw]

You all have a good time, all 3 kids and I are headed up for our (Dani and I's) elk hunt Late wednesday or thursday Am. We are hoping Dani wacks a good one.
Should be interesting with the 2 little kids tagging along too. They are really Excited even more so than Dani and don't really seem to mind they won't be having turkey thursday Afternoon.



Delw

 

[Oak]

Good luck, Del. Take your camera.

 

[Larry Landgren]

Good luck Delbert...............

 

[elkay]

Good luck to your girl!! "JK" u to ... My dad and 2 uncle's have a hunt also this weekend. elkay

 

[ringer]

Del happy elksgiving and whack'em and stack'em. Sounds like a ball with the kids.

 

[Bambistew]

Happy Thanksgiving to you as well. Maybe you'll be eating Elk-mingon instead.

 

[ELKCHSR]

Happy Thanksgiving to you and your family Del...

Good luck to both of your hunts...

If you think the younger ones may get bored, you may want to take some black paint with you so they can do your car like they did the house a few years back...

 

[snake river rufus]

Have a successful and safe trip

 

[DRAFTSTUD]

Just don't teach the Kids how to cup a Bull's Balls in your hand!!!!!!!! Happy Thanksgiving to You and Yours. John

 

[ELKCHSR]

Just a little FYI you could pass along at the dinner table...

Why is Dark Meat Dark?

Schools are closed on Thanksgiving, but the learning doesn't have to stop. As you carve your turkey this year, delight your tikes with a fun biochemistry lesson about myoglobin.

Myoglobin is similar to hemoglobin, which gives blood its bright red color and carries oxygen through the bloodstream. Myoglobin is found in muscle tissue and also has an affinity for oxygen.

"It is the binding state of oxygen to the myoglobin that creates the variation in meat color," explains Daniel L. Fletcher at the University of Connecticut Department of Animal Science. "The more myoglobin, the darker the meat."

Turkey meat is turkey muscle. Muscles are made of two types of fibers: Fast-twitch fibers contract quickly for infrequent bursts of activity. Durable slow-twitch fibers are used for regular, extended periods of activity.

All that exercise makes the slow-twitchers suck wind. Luckily, myoglobin keeps a supply on hand.

Myoglobin latches onto oxygen and squirrels it away in muscles until the muscles become tired. Muscles that are used more regularly contain more myoglobin. Turkeys use their legs continuously, which is why thighs and drumsticks are dark meat. Flightless domestic turkeys don’t use their chest muscles much. Their well-rested breasts become our white meat.

Varying amounts of myoglobin between species accounts for the difference in meat colors. "Chicken breast meat has little myoglobin and therefore is white," Fletcher said. "Beef has lots of myoglobin and therefore is dark."

 

[noharleyyet]

Thanks Del...back atcha.