Sure does! I am cooking a delinquent duck tonight, but I am pretty sure Trim's chicken will be tastier.
I haven't had duck in years. One of the things I do miss about working in the food industry is all the different foods I was surrounded by. Do you cook your duck to well done? I prefer it to be cooked to a medium temp.

Oh man I really want some duck right now. I'd have it for breakfast given opportunity (lol, we've got 21 opportunists missed in the back yard).
 
You sound like a chef Chris. And your soup sounds so good. I made bean soup yesterday and threw in potatoes and chopped cabbage and a can of Rotel tomatoes and habaneros for hotness. Oh and sausage. no fresh chicken here and hoping we won't have to thin our roos down. we have 4 now one 10 yr old one 2 yrs old and 2- 5 month old. So far it's working. Sorry your sick :(
 
You sound like a chef Chris. And your soup sounds so good. I made bean soup yesterday and threw in potatoes and chopped cabbage and a can of Rotel tomatoes and habaneros for hotness. Oh and sausage. no fresh chicken here and hoping we won't have to thin our roos down. we have 4 now one 10 yr old one 2 yrs old and 2- 5 month old. So far it's working. Sorry your sick :(
Growing up, our selection of food was not the best in flavor or quality. When my mom was able to, she had a garden, but we moved a lot growing up so it was not a constant. Besides being poor, my mom's cooking is beyond undesirable.

My second job was at a family folk restaurant that is only about 2 miles away from here. I started as a dish washer, and in most restaurants, the back of the house staff gets a free meal every shift. Right off the back my knowledge of food started growing.

The head cook was a 45 year old black lady named Mrs T, but for the last 20 years I've called her Momma T. T took me under her wing, and did her best to improve my lifestyle. I came in one day and T asked to talk with me.

"You need to learn to cook, Chris. No matter what happens in life people will need to eat, and someone is going to need to cook their food. It's better money, better experience, and something you can rely on." That day she hired my replacement, and the following day I was learning how to burn the nerves off my finger tips.

I ruined so much food learning what to do. How to old a knife, how to handle fryer food bared handed, sunny side up eggs! Oh my did I break some eggs. This place did 80% of their sales between 6-10:00 am. It was a complete trial by fire, but T was patient with me, and by the time that summer was over I could run a breakfast shift by myself.

Momma T's husband was another person I really looked up to. He's no longer with us in this life, but he's far from forgotten. He was a DJ by night, ran an auto paint shop by day, and smoked meat on a pull behind smoker every weekend. Music, automotive customization and BBQ. Those are 3 of my favorite subjects in life, so you could say I was drawn to him too.

The two of them started what turned in to a life long love of good food. Cooking it, eat it, and serving it. There's a direct emotional attachment to food, and it's played a big roll in my life. What takes 6 hours to cook might only take 20 minutes to eat, but it's that 2 seconds when you see someone smile about the food they're eating that makes those hours of "slaving" worth it to me.

My comfort in food comes from creating it, and nothing is ever the same as I don't use recipes. Sometimes the lack of recipes gets on Mary's nerves because sometimes I can't exactly recreate a dish, but that's not how I cook. I'll never be able to make another Southern Havoc slop pot again, but that's what make those dishes special. Lol, it's also what gets them silly names. :D
 

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