Guest Post: The poverty of knowledge, not money


Food is too expensive for the poor to buy. McDonalds and KFC are cheaper.


If you only buy at NOSH that might be so, but that is not the norm. Over the last couple of years I have been eating quality cheap food so I have money to spend on other things.

This weekend I went to our local green grocer where they have large bags of mixed veggies for soups and casseroles discounted to $1. 00 for about two kilos. I bought sausages and some pork pieces discounted from the day before – eight sausages and two servings of pork. Total cost $4.50. I then bought two packets of soup mix, and used some herbs from the garden. Total cost $7.50 for ten servings – five of which were sufficient to feed a large male for lunch.

The problem is not the price of food if you shop carefully. It is the loss of cooking skills. That is poverty of knowledge, not money.    Read more »


Photo Of The Day


Goats on Trees in Morocco

Read more »

How to cut tomatoes

Great news, beer-soaked meat is good for you


What wonderful news, beer-soaked meat actually turns out to be good for you.

GRILLING meat gives it great flavour. This taste, though, comes at a price, since the process creates molecules called polycyclic aromatic hydrocarbons (PAHs) which damage DNA and thus increase the eater’s chances of developing colon cancer. For those who think barbecues one of summer’s great delights, that is a shame. But a group of researchers led by Isabel Ferreira of the University of Porto, in Portugal, think they have found a way around the problem. When barbecuing meat, they suggest, you should add beer.  Read more »


5 seconds, people just don’t know how to cook cats properly

5 seconds in a microwave is nowhere near enough to cook a cat

5 seconds in a microwave is nowhere near enough to cook a cat

Five seconds is nowhere near long enough to cook a cat.

A cat that suffered serious burns and ‘acute stress’ when her twisted owner microwaved her in retaliation for scratching him has been re-homed.

When RSPCA inspectors found the black and white cat, named Nancy, she felt hot to the touch, her head was hanging low and she was breathing heavily.

She was rushed to the Stubbington Ark rescue centre, near Fareham, Hampshire, after being placed in the cooker for five seconds.

However, Nancy has now been nursed back to health by new owners Taff Jones, 64, and his wife Pam, 41, from Southsea.

The couple adopted Nancy after Mrs Jones said she wanted a cat for her 40th birthday.  Read more »


The difference between a $1 and $1000 pizzas


Flatting 101

via Imgur

via Imgur


5 Most Common Game Cooking Mistakes

American Hunter

Now that I am regularly shooting tasty animals it is important not to wreck the meat, either in preparation or in the cooking. American Hunter Magazine outline the 5 most common mistakes:

1. Not Aging the Game First
Unlike domestic animals, wild ones have a rich, variable flavor, because they are often older at death, exercise freely and enjoy a mixed diet. The wild flavors that result from cooking these animals are often described as “gamy.” In Old World Europe, game was hung until it began to rot—a treatment they called mortification—which not only tenderized the meat but heightened the wild, gamy flavor even further.

2. Not Brining or Marinating the Game First
Brining is an old-fashioned technique that involves soaking meat or poultry in a flavorful saltwater solution to enhance its moisture and taste. The proper ratio is 2 tablespoons of salt to 4 cups of water. It is especially good with breast meat and other lean cuts like the loin.

3. Overcooking the Game
The surest way to turn someone off of wild-game to serve it to them overcooked. Because there is less fat in wild animals, the moisture evaporates quickly in the pan, drying out the meat, turning it gray and giving it that “gamy” flavor. White-meat upland birds should not be served rare, but can have a blush of pink in them. The wild ones will be more muscular and will dry out more quickly, so you need to tend to them while they are cooking—basting them, poaching them, doting on them until the very last second.

Dark-meat birds, such as ducks, and red meat game animals like venison must be served no more than medium-rare. Serving it rare is even better. There is no use in eating it otherwise.

4. Cooking it the Wrong Way
In the world of chefs, meat is categorized into first, second and third category cuts. The first category is the leanest and most naturally tender, like the tenderloin. The third category is the toughest, like a shoulder. The cooking method used to cook these cuts varies greatly and is crucial to making the final dish successful. The first category—the loin—must be quickly seared and served.  The third category should be braised in liquid over many hours until the collagen breaks down.

5. Overcompensating
Sometimes we do too much to a dish, when the ingredients should be allowed to speak for themselves. We smother it in cream of mushroom soup or wrap it with jalapeños, cream cheese and bacon—dominating the star of the show.


Feel like eating beaver?


The Finns eat Bear…but what about eating a bit of beaver?

On our last hunt in Wisconsin, Steve and Wildlife Biologist Karl Malcolm threw down some traps and pulled a beaver out of a local stream.  We ate the hams in the field and the hide will be made into a pillow, but the tail had a date with some serious cooking.  Chefs-in-training at the International Culinary Center in New York City have been looking to get their hands on a beaver tail for a while, and we were happy to supply one.  Here are some pics of the beaver in the field, in the pan, and on the table. –Dan Doty



Not what you think.

My son made a meat-turtle for his school end of year lunch. This is it before going in the oven.

First you need some handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave.

Then shove some hot dogs into it. Make some holes for a head, legs, and a tail.

Next step:  Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 200C degrees.  It should turn out a little crispy, but not too crunchy, but 100% delicious.