The Old Folks Home

These days she has taken on some cooking. She can do a great brined turkey thanksgiving dinner. All sorts of roast, some of my families "heritage" italian sauces, and a mean vindaloo. She only cooks when she is inspired to do so but I have no problem with that as I love to cook for her as she loves good food.
 
I've done my own cursory necropsies without microscope work and have usually figured it out but I'm not sure I would have known what this was and it was too important to know exactly what was up.

I just wanted you to be able to see what it looks like if you were interested.

I would love to be able to be NPIP but here it costs about $7 per bird! I guess if I ever get in the groove of culling my flock before winter sets in and I'm down to just a few birds, I'll be able to go ahead and get registered. I don't blame you a bit for having it done professionally.
 
Vehve looks pretty good. I always cook my steaks on the alton browns home made steak cooker. I cant copy paste but there is a youtube video. I think he cooks a porterhouse. It is awesome grilled this way.......we are having possum and armadillo chilli for dinner tonight
Possum and armadillo might be interesting to try sometime.

I fry steaks in a grill pan, first 1½ minute per side, the 1 minute per side. The steaks should be salted prior to this. Then, after seasoning with pepper, I roll it into baking paper (not tin foil) and let it rest for 4-5 minutes. Perfect medium rare steak every time. (With a 2cm thick steak)

*Edit* Oh, and the steak should be room temperature.
 
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Worth a watch

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