DComeaux wrote:Here's a comment on the sphere I found in that BW. (With Permission) Larry Reynolds has been keeping me informed as he's being copied on emails.
I'm going with a urate stone.The spherical calcification would indicate “walling off” of a foreign body by the duck. Perhaps it is a piece of shot. Lead shot is typically non-reactive in the tissues but steel shot can be quite irritating and can be walled off in calcium or fibrous scar tissue. Depending where it was in the posterior abdomen and what “skin” it was under it could also be a urate stone from a blocked or damaged ureter.
If you wish, we can have it radiographed, analyze the mineral content, and have it decalcified for histopathology.
Just let me know.
Cheers.
Jim
James M. LaCour DVM
State Wildlife Veterinarian
Louisiana Department of Wildlife and Fisheries
DComeaux wrote:Deltaman wrote:Rick wrote:Deltaman wrote:Maybe magnalite?
Magnalite is a brand of cast aluminum cookware, and that's what it looks like...
That's it Rick, Thanks! I typically use cast iron skillets and Dutch ovens for browning, roasting and frying, but those two dishes (crabs and pork roast) Dave shows in this thread, flat made me hungry, and I was wondering what the benefit might be. Used Johnny Google to see, and may have to make an investment!
Dave, I usually boil, grill or saute crabs almost every weekend of the summer and into fall, and have heard mention of crabs cooked in a roux by a gal that lives in the Bayou, but have never tried it. Can you share your cooking method?
That was my grandmothers magnalite. It's had chicken feet, crows, and lord knows what else cooked up in that thing.
Deltaman, I start with melting a stick of butter, or oil if butter isn't available. I sweat onions and bell pepper until translucent and very tender, adding water as needed. I then dump in the roux and add water until it's well mixed,loose, but still thick. I then add tomato sauce and paste and mix that well.
I'll add a little water and stir frequently and allow this to simmer for as long as I can. I'll go an hour or more if possible. I like the color of the sauce to look burnt orange. You'll want this sauce thick before adding the crabs and shrimp, they will add water to the sauce as they cook.
In that pot I had two heaping table spoons of roux, and a half. one medium can of tomato sauce and one can of paste. I don't have set ingredient amounts, I just wing it and adjust to the size of the pot.
Rick wrote:I see there's no shot hole in the bird, so whatever it is must have killed him. Might want to let Blake have that one...
Darren wrote:A full 25% of your teal season birds were of the green flavor, seems awfully high. Hope that means you'll be wrapped up in the green wings next month
Darren wrote:So are you actually claiming we missed the mass of the BW migration by opening that one week later? Im seeing hunt reports from Nebraska and they are lighting up blue wings, I can't fathom that we "missed" them
Duck Engr wrote:I think we missed the first "wave" that provides much of our typical success due to that front the first week of September. Louisiana opening a week earlier wouldn't have done any better based on my observations in alabama.
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DComeaux wrote:I hope we have blue wing during the regular season like we did last year.
Rick wrote:No one "knows" how it might have played out this year, but my guess is that those that came early would have taken more pressure before bugging out if the shooting started before they were rested and able to push on. But who the heck knew there'd be a front to move so many in earlier than normal. The last however-many seasons, September 30th's been "too early".
And if we'd opened earlier, we might have enjoyed a few more weekdays of good gunning that first week (while Eric was stuck at work), might even have kinda sorta held up for the second weekend, but that final full weekend would little doubt have been as flat-lined as the weather.
All speculation, of course. It went how it went.
Ericdc wrote:
Opening day of 2015 duck season we killed a lonely blue wing way up here in my corner of the state.
Ericdc wrote:Rick wrote:No one "knows" how it might have played out this year, but my guess is that those that came early would have taken more pressure before bugging out if the shooting started before they were rested and able to push on. But who the heck knew there'd be a front to move so many in earlier than normal. The last however-many seasons, September 30th's been "too early".
And if we'd opened earlier, we might have enjoyed a few more weekdays of good gunning that first week (while Eric was stuck at work), might even have kinda sorta held up for the second weekend, but that final full weekend would little doubt have been as flat-lined as the weather.
All speculation, of course. It went how it went.
We pretty much agree then, I was looking out for everybody haha, not just me.
Rick wrote:Ericdc wrote:
Opening day of 2015 duck season we killed a lonely blue wing way up here in my corner of the state.
We shot 92 bluewings during the 2015 big duck season.
BGcorey wrote:30 something minutes is fast! That’s awesome, and I’m glad ya got the green wings . Where’d all the gadwall go?
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