Peter the eater

Good hacking vids here But watch out, I think they're anarchists!

That looks really great . . . but shouldn't a soup have at least some liquid? Maybe you could elaborate?

I assume that is a reference to Rocky the Flying Squirrel of Bullwinkle fame? That name might work even better if one used a raccoon (because of the Beatles song)

I don't have quite 20 yrs but I agree breasting out is a practical way to go for small and lean wild birds, especially if you have lots of them. No plucking, no gutting. I consider plucking ducks to be about twice as hard as plucking chickens. If you like the fat, and I do, get a farm bird. But if you want to do the "beak to tail feather" thing then good on you. One day I'd like to see how far a single duck could go - dim sum the feet, make arrow flights, tie some flies for fishing, etc.

Thank you, sir! I read, I laughed, I winced, I drooled.

I can relate to your situation, Alex the cook. I have had no formal training and don't plan to, maybe the odd class for fun might be in the cards (rural Italy sounds good). AFAIC, if you want to cook like a classic French chef you pretty much need to train like one. I beleive the more one does something, the better one gets at it. But, no offense to the highly skilled and educated chefs out there, its just food. . . it's not neurosurgery. By this I mean some of the greatest chefs of all time are self-taught and have rose through the ranks by doing not studying. One can chef a restaurant with a very limited breadth of technique or virtually no knowledge of other cultures and traditions. Why not get some used cooking school textbooks, or watch some of the videos online for free or for sale?

Sounds like fun. May I ask what your recipe for ham is? And do the front legs go in too or are they ground up? Have you done tongue, cheeks or ears? And do I recall correctly from elsewhere on eG you made some outstanding pork belly confit?

Well, I can't really complain. All I did was build the pig a modest shed and some fencing plus feed him a few times. I might adds that pig lived on my wife's family farm 4 hours away. My father-in-law (hereafter referred to as FIL) bought all the feed and lugged it along with water to the pen, all summer. And FIL lined up the butcher who does things his own way. I needed to be there in person to collect the things no one else cared to collect. So be it . . . next year we may get a Berkshire. I have a few pix to upload . . . I'll be back . . .

My freezer is finally full of pig! Here's what I wound up getting: -both shoulders -lots of belly -all the ribs -four hocks -a dozen or so chops -one giant ham -a ten pound frozen bag labeled "MISC" The shoulders were frozen in fairly inconvenient 30 lb chunks. I tried sawing by hand but it was too much work. My band saw is way too small. When I'm ready I think I'll thaw a whole shoulder out and butcher it for roasts and sausages. The ham is curing in brine, as was the belly which I got as frozen thick cut bacon. I'm pretty sure the misc. bag is just irregular cuts from the chops, as opposed to tongue, liver, etc. I figure I have around 130 lb of pork which should last quite a while. My ambition is to share pix as I work my way through the freezer, if there is interest. As always, suggestions are much appreciated. Oink.

I have never had squirrel but would be keen to try it. I have developed a real liking for rabbit, I image there would be similarities since both are mid-sized rodents. I think resourceful people across North America catch and eat their own squirrels. I'll bet rural acorn-fed beats urban dumpster-fed. BTW I had rattlesnake only once and loved it, over an open fire with Navajo fry bread in the Painted Desert no less. I'll never forget that meal.

Let me be the first to say: Um . . . Central Park? Someone there will surely have a gun. Just kidding - I saw fresh squirrels for sale near Saranac, NY about four years ago. Can't remember anymore details than that. Good luck!

Great idea Kerry Beal! I'll take a shot at the traditional figgy duff from Newfoundland and Labrador - not to be confused with Figgy Duff the folk music group from Newfoundland and Labrador. No need to take a shot at them.

Ouch, mojoman! Thanksgiving is not just about the food, although it should be a highlight. I'm guessing you're the only eGulleter in your family?

I missed your location before - be sure to share a photo of your bird of choice.

Sounds like some serious research going on at your place. I like my chocolate bars in shooter form. If I can't get the whole thing in my mouth at once, forget it. I don't know why the Halloween-sized bars aren't available year round. A Snickers Bar sliced up (on an angle, of course) is also acceptable.

Thanks for this story, Johnnyd. That's my kinda dinner party. I have been trading with local hunters - my own farm-raised poultry and pork for venison. The dishes you've shown here are inspiring me to say the least.

Was today the day you cooked your goose? I can never remember when American Thanksgiving is . . . I love goose and try to do it a few times each year. We have local suppliers who raise fantastic "free range organic birds" which are a bit pricey but deee-lish! Like farmed duck these guys are a lot fattier than their wild cousins. I do the Julia Child thing - prick the skin all over and steam it breast side up prior to roasting. A big goose will yield litres of fat - pure liquid gold!

The smelt are running! Here's pesce intero al forno in crosta di sale (whole fish baked in salt) from Jamie Oliver's Italy:

Excellent. I plan to make some this week for posting here.

Thanks for that, what would you call it with raisins instead of currants?

Well that explains the pub in Toronto (Bloor St. E of Yonge) named the Spotted Dick with the large dalmatian dog sculpture out front, pretty sure its still there. I look forward to trying out your recipe, thank you for sharing!

We have had some sorta similar kinda fun at home: click We don't go head-to-head under the camera and time constraints, but there is the big reveal of the featured ingredient, and a few guests around to eat the results.

I know, it sounds more like a venereal disease than a delicious dessert but it is definitely a favourite of mine, when I can find it. Such a notorious delight is worthy of its own thread. From the eG search engine I see it was discussed 5 years ago here and I did see another topic about English puddings, but I can't seem to find it. Spotted Dick, as I know it, is: flour, salt, suet, raisins or currants, and breadcrumbs steamed into pudding form then served with custard or brown sugar. I don't know that its very well known outside of the UK. I have only had it served to me in London and Victoria, BC. The only place I know of around here in Atlantic Canada that has it is the Mountain Equipment Coop (sporty retail store) but it is dehydrated in a foil pouch. It is good this way but I think one can do better at home with the right recipe. In Newfoundland you can get figgy duff which is related but clearly not the same. I'd like to see some spotted dick recipes, anecdotes and/or images . . .

Here is Wednesday's dinner: seared goat rib chop on curry couscous, microplaned dried papaya and homemade bacon bits on top (homemade as in I raised the pig) The goat was in my freezer for a few months but it was still sweet and moist, a lot like lamb in texture and appearance - without the lamb flavour. A few chunks of the thick cut bacon was the base of the curry (onion, turmeric, garlic, fenugreek, scotch bonnet hot pepper).

Agreed, though some say the pressure from an evacuated bag will alter vegetable texture (by crushing cell walls?) and help drive the marinade deeper into the food item.