Great Cooking Tips

Meat Eater has some great money save cooking tips:

1. If you’ve been eyeballing a fancy butchers’ saw or electric band saw for butchering carcasses or making bone-in cuts, hold off on making that purchase. I’ve butchered scores of carcasses — reducing them to such cuts as t-bones, rib chops, and shanks for osso bucco — using nothing more than a standard 12-inch hack saw that can be found in about any garage. Mine outperforms butchers’ saws because the finer teeth of a hack saw — I like the blades sporting 24 teeth per inch of blade; they cost about a dollar apiece — are less likely to grab the bone and shake it and more likely to cut it. And when I’m done, it fits in a dishwasher or sink for cleanup much more easily than a full-size butchers’ saw.

That is useful to know…I’ve been thinking of getting some butchering tools.

2. Just as you don’t need a specific saw for cutting game bones, you don’t need a specific cookbook for preparing game meat. Some of my best wild game recipes have come from adapting beef, lamb and even pork recipes from widely available mainstream cookbooks such as The Joy of Cooking,Silver Spoon, Steven Raichlen’s wonderful — and seemingly omnipresent — series of books on grilling, and even books by the dapper British pretty boy Jamie Oliver — his thyme, lemon and pesto marinade for pork chops works on everything from mule deer to street pigeon.

Yep this is what I do…but I’d add that wrapping almost anything in bacon works pretty well too.

3. With bear oil bringing around $14 an ounce on the internet, it’s the definition of thrifty to learn how to render your own bear oil from bear fat. When I butcher a bear, especially one that’s been feeding on berries, I retain the fat and cut it into 1-inch cubes. Then I simmer these cubes over very low heat. After a few hours, the cubes have turned into crispies that look like pork rinds, floating on a gorgeous pool of clear oil that is exceedingly tasty. The oil is solid when refrigerated and viscous like coconut oil at room temperature. I use it for deep frying, sautéing, and even as lard when baking pie crusts. It tastes better than conventional oils, and it leaves you feeling like a much bigger badass.

What’s the bet Greenpeace would have the shits with anyone making bear oil.


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As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story.  And when he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet.   Cam Slater doesn’t do quiet, and as a result he is a polarising, controversial but highly effective journalist that takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him.  But you can’t ignore him.

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