Articles from TanithT

When you have collected the blood, livers and fat of so many lovely game birds over a few day's time - specifically, six ducks, three pheasants, a goose, ten quail and a few chickens all collected into salted red wine and vinegar - it is surely time to make a gourmet blood sausage. I used a French style recipe calling for farm fresh eggs, heavy cream, breadcrumbs and onions, and seasoned it with aniseed, fennel, dried orange peel, pink peppercorns, cinnamon, fennel, nutmeg, star anise...
Experienced home butcher in Raleigh NC with lots of spiffy tools available to help and educate folks wanting to learn how to do their own animals. I have assorted tools that make a (large animal) butchering go a lot quicker, just because I do it often enough to have made the investment worthwhile. Supermarket meat sucks, so I like to make friends with small farmers and buy what they produce. I don't have a motorized plucker yet, but I'm starting to eye them with interest as I'm doing enough...
I spent the morning idly poking at food blogs, mostly to put off the cleaning we need to get to today. Naturally I clicked on a few that included home slaughter experiences. The upshot is that I'm pleased that some folks are actually getting the gumption to do this thing, but they're missing some of the nicest parts because they report being grossed out by them. Among the yummiest bites to be found inside a bird are either un-laid shell-less eggs/ovaries or testicles, and those who...
Figured I'd go grab one of the turkeys I saw advertised on Craigslist at $20, which is a bloody damn good price for an adult farm raised bird. Getting there was interesting to say the least, as it was in a place that neither Google Maps nor my laptop GPS had a clue even existed. Once I finished navigating through the Twilight Zone, there was a very elderly couple waiting for me on cane and walker. As we walked out to the coops, the gentleman explained, "We love raising birds and we'd...
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