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Colorado Prospector - Gem and mineral prospecting and mining forums _ Living Off The Lands _ Primitive Technology
Posted by: Mrs.CP Sep 6 2006, 11:23 AM
This site has some cool info on using materials off our land to get done what we need to do. 
http://www.primitiveways.com/index.html#anchor694080
You have to check out the Early Technology & Traditional Skills and the Fire Making & Primitive Cooking links.
Posted by: MickMang Sep 23 2006, 09:21 AM
thats a handy post Mrs. CP ,, gave me a few ideas for some of my red neck recipes
Posted by: Mrs.CP Jan 8 2007, 07:38 AM
And with this link...you wont even need a cook stove now. 
Posted by: russau Jan 10 2007, 06:31 AM
lots of little tidbits of info that someone may need to know sometime.
Posted by: Mrs.CP Jan 13 2007, 11:07 AM
Maybe.... will have to test some out. 
Posted by: Mrs.CP Aug 30 2007, 10:44 AM
Ready to make a canoe?
They say to "Choose spruce, pine, cedar, cottonwood or redwood."
http://www.primitiveways.com/dugout-canoe.html
I'll bring the axe, and the paddles.
Posted by: Mrs.CP Oct 12 2007, 04:54 PM
Maybe your waiting for the time of year to http://www.primitiveways.com/igloo.html instead? 
Or am I alone on that project also?!?
Posted by: MickMang Nov 24 2007, 11:32 AM
that'll come in handy ifn I'm in the "doghouse" LOL just look for the igloo in the back yard with internet access
Posted by: Mrs.CP Nov 28 2007, 02:35 PM
Too funny Mick!
Better bring extra blankets, its going to be a cold winter ahead of us
here in Colorado.
Posted by: Mrs.CP Sep 18 2008, 03:28 PM
Here is a piece of Jasper I found here in Colorado while I was out exploring with the guys. 
I know the indians used stuff like this for arrowheads and such,
but I thought It would be fun to knapp some into fall looking leaves......Was just a thought.
Its a great feeling being able to do and make things from nature...Dont you agree?
Here is a link on some history on knapping and some how too's.
Enjoy, I will.
http://www.primitiveways.com/knapping1.html
Posted by: muggoo Jan 18 2010, 04:42 PM
You guys hit a note thats right up my alley.I have been learning how to live off the land for a yr now.then I found propspecting now i can mine gold while i live off the land.WHAT A LIFE.no indians to attack ya, hmmm them bears might get hungry,BLM might throw a fit. 
Now I'm learning how to tan hides to make me own shoes and clothing.HAd enough of paying wal mart for plastic shoes.fed up with paying these high price just to eat.
when mother nature has everything i need.just my thoughts but i feel the native american had it made till white man goffed it up 
Posted by: Mrs.CP Jan 20 2010, 01:09 PM
Things tend to taste, feel and work better when made yourself I think. 
Not to mention the great sense of self accomplishment.
Posted by: Mrs.CP Mar 25 2011, 09:54 AM
Here is a cool one. A http://www.primitiveways.com/crystal_hand_drill.html. 
Whos going to see if this ancient tool really works? 
It looks like a fun experiment, just dont try to use Fluorite crystals like he did.
Posted by: Coalbunny Mar 25 2011, 05:27 PM
BE NICE!
I like the BLM.
They taste great medium well done with Kraft BBQ sauce!
Posted by: Mrs.CP Mar 28 2011, 08:30 AM
Eeeew Coalbunny, not that primitive!
Posted by: Coalbunny Apr 5 2011, 12:12 AM
Stuffed Pigeon W/wild rice and herbs
Serves 2
* 2 pigeons, whole and plucked
* 3 cups game bird or chicken stock
* 1 cup bulgur wheat
* Kosher salt
* 1 minced onion
* 1/2 cup chopped walnuts
* 2 tablespoons butter or oil
* 1/2 cup chopped mint
* 1 teaspoon cinnamon
* 1/2 teaspoon allspice
* 1 teaspoon ground cardamom
* 2 celery sticks
* Juice of a lemon
1. Brine your pigeons in the salt solution I refer to above for 6-12 hours in the fridge.
2. Bring the chicken stock to a simmer in a pot, then add the cinnamon, about 1 teaspoon of salt and the allspice. Add the bulgur, cover and simmer gently for 15 minutes, or until the wheat absorbs the liquid.
3. Meanwhile, heat the oil in a pan over medium-high heat and fry the onions and walnuts, stirring often, until they begin to color. Turn off the heat.
4. Preheat the oven to 350 degrees.
5. When the bulgur is done, add it to the onion-walnut mixture and stir to combine. Let it cool for 5-10 minutes, stirring occasionally to release the heat. When it is cool, add the mint and a little lemon juice and mix well.
6. Stuff each bird with some of the mixture, but not too much, as it will expand a bit. Leave the remaining bulgur in the pan.
7. In another, oven-proof pan (cast iron is ideal), lay the pigeons breast side down. Use the celery sticks as props to keep them in place. Roast this way for 25 minutes.
8. Turn the birds over and roast for another 10 minutes, then turn the heat to 500 degrees and roast for a final 10 minutes — this is to brown and crisp the breast meat.
9. Remove and let the pigeons rest for 5-10 minutes. Heat up the bulgur mixture in the pan over low heat.
10. Serve the pigeons on a bed of bulgur, top with a little lemon juice and some fleur de sel, if you have any.
Posted by: Mrs.CP Apr 18 2011, 08:43 AM
My grandaddy use to tell us grandkids how he use to eat squirrels and pigeons. 
Funds are tight as a fleas butt right now....but...Thanks anyway Coalbunny, Im full as a tick.
Posted by: EMac Oct 24 2014, 12:36 PM
http://www.primitiveways.com/index.html#anchor694080
You have to check out the Early Technology & Traditional Skills and the Fire Making & Primitive Cooking links.
Great link; reminds me of my FireFox books at home, but easier to access and find things.
Posted by: Caveman Oct 24 2014, 04:47 PM
I need to start honin' my skills in this area.....
Posted by: fenixsmom Oct 24 2014, 06:16 PM
Could that pigeon recipe be used for mourning or Eurasian dove?
Posted by: Woody Oct 24 2014, 10:41 PM
Here is my favorite way to prepare Dove;
- place the dove breast in a Pyrex Deep dish.
- Lay several strips of Bacon a crossed the Breast.
- Add a layer of sliced pineapple on top.
- Place in oven on low and slow cook the meat for several hours. Absolutely delicious.
Eurasian dove are a little tougher but still doable. Also most people don't know they are an invasive species and there is no limit to these birds and can be hunted all year long. Woody
Posted by: NewRockHounder Oct 24 2014, 10:54 PM
- place the dove breast in a Pyrex Deep dish.
- Lay several strips of Bacon a crossed the Breast.
- Add a layer of sliced pineapple on top.
- Place in oven on low and slow cook the meat for several hours. Absolutely delicious.
Eurasian dove are a little tougher but still doable. Also most people don't know they are an invasive species and there is no limit to these birds and can be hunted all year long. Woody
The bacon is what got me - you've been taking cooking advice from Crusty, I suspect.
Posted by: fenixsmom Oct 25 2014, 06:33 AM
BACON CAKE!!!!!!!
Seriously, that looked AMAZING!!!!! I think I went into a primitive, primal coma when he posted pictures of those puppies cooking on FB!
Posted by: lostnewb Oct 27 2014, 06:20 AM
Seriously, that looked AMAZING!!!!! I think I went into a primitive, primal coma when he posted pictures of those puppies cooking on FB!mmm... Bacon.
Posted by: MikeS Nov 24 2014, 10:32 PM
That dove dish sounds good Woody. I will have to try that next season. They best way we have came up with to cook dove is to marinade them in zesty italian salad dressing for 24hrs+ . Fire up the grill and put them 4 at a time into aluminum foil and wrap them so they can be flipped, breastbone down, meat up. Get it sizzlin for 10+ min then flip over foil for 5-10 min. I have also done this on a campfire. The salad dressing seems to keep the moisture in better and compliment the flavor more than any other marinade I have tried. I have had mixed luck with dove in the oven but how can you go wrong with bacon and pineapple? Thanks!
Posted by: Mrs.CP Jan 19 2015, 10:17 AM
If you all are interested in primitive edibles........http://www.coloradoprospector.com/forums/index.php?showtopic=261.
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