Afleveringen
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Summary
In this episode of The Rookies, host Ken Chapman interviews Steph Spears, an adult-onset hunter who transitioned from a career in solar energy to sustainable meat sourcing through hunting and spearfishing. Steph shares her journey of connecting with the land, Hawaii's cultural values, and hunting's ethical considerations. She discusses her first hunting experiences, the importance of community in learning these skills, and how she has embraced cooking with wild game. The conversation emphasizes the need for responsible sourcing of meat, the joy of participating in nature, and the supportive networks available for new hunters.
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Takeaways
The industrial meat system has significant environmental impacts.
Cultural values can deeply influence food sourcing decisions.
Hunting and spearfishing can provide sustainable meat options.
Community support is crucial for adult onset hunters.
The experience of hunting is about more than just the kill.
Respect for the animal is a key part of ethical hunting.
Cooking wild game requires different techniques based on the meat.
There are many resources available for new hunters to learn.
Mentored hunts can provide invaluable hands-on experience.
Building relationships in the hunting community fosters learning and support.
Chapters
00:00 Introduction to Sustainable Meat Sourcing
03:06 Cultural Values and Their Impact on Food Choices
06:36 The Journey into Spearfishing and Hunting
12:32 Overcoming Barriers as an Adult Onset Hunter
17:16 First Hunting Experience and Lessons Learned
22:52 The Ethics of Hunting and Respect for Nature
27:02 Cooking Wild Game: Techniques and Recipes
29:37 Advice for Aspiring Hunters and Spearfishermen
36:12 Conclusion and Community Building
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Summary:
In this episode, Justin and Adam introduce their new series, 'The Wild Kitchen,' where they explore the art of sandwich making, focusing on wild game and culinary techniques. They delve into the history of sandwiches, discuss the importance of bread selection, and share tips on avoiding sogginess. The conversation also covers layering ingredients for optimal flavor and texture, creative sandwich ideas, and the importance of breaking traditional rules in sandwich making. In this engaging conversation, Adam and Justin explore the art of sandwich making, focusing on wild game and various meat types. They discuss techniques for creating delicious sandwiches using pulled meats, meatballs, and ground game, as well as the importance of cured meats and seafood. The duo shares creative recipes and tips for utilizing offal, emphasizing the versatility of sandwiches and encouraging listeners to experiment with flavors and ingredients.
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Recipes:
Smoked Trout Grilled Cheese
Antelope Sloppy Joe Sliders
Egyptian Duck Liver Sandwiches
Elk Pita Smash (Arayes)
Cube Steak Venison Sandwich
Gator Meat Ball Po'Boys
Wild Pulled Pork Sandwich
Nashville Hot Pike Sandwich
Bourbon-Brown Sugar Beaver Baguettes
Wild Game Chopped Cheese Sandwich
Venison Reuben Sandwich
Takeaways:
The Wild Kitchen series focuses on niche cooking techniques and wild game recipes.
The sandwich's history is linked to John Montague, the Earl of Sandwich.
Choosing the right bread is crucial for a successful sandwich.
Sogginess can ruin a sandwich; layering ingredients wisely helps.
Utilizing leftovers can enhance sandwich creativity.
Fish and cheese can be paired together for unique flavors.
Adding chips to sandwiches provides extra crunch and flavor.
Dressing vegetables in vinaigrette can enhance sandwich moisture and taste.
Experimenting with sauces can elevate a simple sandwich.
Breaking traditional culinary rules can lead to delicious discoveries. Mustard adds tanginess to sandwiches.
Pulled or shredded meat is great for sandwiches.
Meatballs can be made with various flavors.
Ground game can be used in sloppy joes.
Sliced meats make for quick sandwiches.
Cured meats can elevate any sandwich.
Fried fish sandwiches are a Southern staple.
Experiment with sauces to enhance sandwiches.
Offal can be delicious in sandwiches.
Creative recipes can make sandwiches exciting.
Chapters:
00:00 Introduction to the Wild Kitchen Series
02:48 The History and Evolution of Sandwiches
06:02 Building the Perfect Sandwich: Bread Selection
11:57 Avoiding Sogginess: Tips for a Better Sandwich
17:59 Layering Ingredients for Flavor and Texture
24:09 Creative Sandwich Ideas and Tips
29:55 Breaking the Rules: Unique Sandwich Combinations
32:20 The Art of Sandwich Making
35:09 Exploring Meatballs and Ground Game
38:30 Slicing and Dicing: Quick Sandwich Solutions
40:04 Cured and Cold Cuts: Elevating Sandwiches
42:33 Fried Fish and Seafood Sandwiches
45:50 Utilizing Offal in Sandwiches
50:07 Creative Sandwich Recipes and Final Thoughts
Keywords:
Wild kitchen, sandwiches, cooking techniques, wild game, culinary tips, food history, sandwich building, flavor combinations, cooking with leftovers, culinary creativity, sandwich making, wild game, meatballs, cured meats, seafood sandwiches, offal recipes, cooking tips, culinary techniques
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Zijn er afleveringen die ontbreken?
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In this episode, Justin and Abigail Serra discuss the intersection of hunting, food security, and community support through the Venison for Vermonters program. Abigail, a game warden in Vermont, shares her experiences in wildlife management and the importance of utilizing roadkill meat to provide healthy protein to food shelves. The conversation explores the challenges and successes of the program, the significance of teaching meat processing skills, and the broader implications for food security in the community. Abigail and Justin discuss the intricacies of crafting natural candles, the journey of venison and moose from hunter to food shelf, and the challenges faced in meat donation programs. They explore the perceptions surrounding roadkill harvesting, the positive impact of their program on communities, and the regulations that food shelves must navigate. The discussion also touches on the role of nonprofits in meat processing, how individuals can get involved in local programs and the future of roadkill programs. Finally, they emphasize the connection to nature that hunting provides and the importance of utilizing resources responsibly.
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Guest:
Abby Serra is a Vermont State Game Warden and founder of Venison for Vermonters. This program salvages fresh roadkill and hunter-donated deer and moose to provide high-quality protein to local food shelves and families in need. With a background in butchering and a lifelong connection to wild food, Abby personally processes much of the meat while advocating for food security, reducing waste, and fostering self-sufficiency. Passionate about connecting people to the land, Abby also teaches deer processing and champions the value of wild game in sustainable living.
Contact: [email protected]
Venison for Vermonters
How 'Venison for Vermonters' helps those in need
States that you can legally harvest roadkill
Takeaways:
The Venison for Vermonters program helps utilize roadkill meat.
The program aims to provide healthy protein to food shelves.
Community support is crucial for the program's success.
Teaching meat processing skills fosters self-sufficiency.
The shank is considered the best cut of deer meat.
The program has processed over 3,000 pounds of meat in a year.
There is a growing interest in expanding the program.
The program started in response to increased roadkill during COVID-19.
Maintaining food security is a key focus of the program. Mixing fat and beeswax can enhance candle making.
The fat around the kidneys is purer for burning.
Roadkill can be a fresh source of meat if processed quickly.
Perceptions of roadkill harvesting are often negative but can be misleading.
Chapters:
00:00 Introduction and Overview of the Episode
08:04 Meet Abigail Serra: Game Warden and Butcher
13:44 Venison for Vermonters Program Explained
21:25 Growth and Future of the Program
29:13 Crafting Natural Candles
34:40 Perceptions of Roadkill Harvesting
40:52 Navigating Food Shelf Regulations
45:52 Getting Involved in Local Programs
54:46 Connecting with Nature through Hunting
Keywords:
Hunting, food security, venison, roadkill meat, game warden, Vermont, community support, meat processing, wildlife conservation, nonprofit, candles, venison, moose, meat donation, roadkill, food shelves, nonprofit, wildlife, community impact, hunting
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Summary:
In this special fifth-anniversary episode, Justin and Adam celebrate the essential role of food in hunting camp traditions. They delve into meal preparation for different hunting setups, from mobile backpacking to rustic camps and fully equipped kitchens. Key tips include using vacuum-sealed ingredients, packing versatile seasonings like Harvesting Nature's spice blends, and preparing ahead to maximize time in the field. Memorable meal ideas include Adam’s breakfast crunch wraps, Justin’s shakshuka, and hearty dinners like foil packet meals or steak sushi, which elevate camp dining to an art. They also stress the importance of hot meals for morale, recounting satisfying moments like venison sausages cooked over an open fire.
Fun stories and camaraderie shine throughout the episode, from Justin’s recount of shooting his first Maryland deer to Adam’s memorable cassoulet at deer camp. Justin also shares exciting news about an upcoming Wild Pig Camp featuring Hank Shaw, promising a unique opportunity for participants to learn butchering and wild food preparation. The hosts encourage listeners to join the conversation by tagging their hunting camp photos, sharing favorite recipes, and contributing to the vibrant food culture connecting people outdoors. This episode is packed with inspiration, practical tips, and warm, relatable moments from the field.
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Guest:
Harvesting Nature
Intrepid Eater
Recipes:
Gastro Gnome
Mountain House Meals
Venison Heart Hash
Elk Crunch Wrap Supreme
Corned Venison Hash Breakfast Burrito
Wild Fish and Game Tin Foil Packets
Dirty Rice with Venison Liver
Turkish Venison Liver with Onions
Venison Liver with Onions, Herbs, and Wine Pan Sauce
Venison and Sweet Potato Chili
Curried Venison Hunters Pie
Japanese-Inspired Braised Squirrel
Ground Venison Sushi Roll
Takeaways:
Celebrating three years of podcasting brings reflection and gratitude.
Food plays a crucial role in hunting culture and traditions.
Deer camp meals often evoke nostalgia and community bonding.
The Wild Kitchen series aims to inspire new cooking ideas with wild game.
Preparation and organization are key for successful camp cooking.
Using a vacuum sealer can simplify meal prep for hunting trips.
Bringing unique snacks can enhance the camp experience.
Foil packets are an easy and fun way to cook outdoors.
Savory breakfasts are more satisfying than sweet ones.
Nachos can be a crowd-pleasing camp meal.
Fishing can provide additional food sources while camping.
Creative cooking can impress your camping companions.
Sharing recipes and experiences enriches the camping community.
Chapters:
00:00 Celebrating Three Years of Podcasting
02:48 Hunting Season Reflections and Upcoming Events
06:01 Personal Hunting Experiences and Successes
08:56 The Importance of Food in Hunting Culture
11:51 Deer Camp Delicacies and Traditions
15:09 Introducing the Wild Kitchen Series
18:06 Preparing for Hunting Camps: Food Strategies
21:04 Cooking Techniques and Meal Ideas for Camp
24:03 Organizing and Planning for Camp Cooking
26:51 Mobile Hunting Camps and Meal Preparation
29:51 Backcountry Cooking Essentials and Tips
36:34 The Importance of Comfort Food in the Wild
39:01 Snacks and Morale Boosters
40:10 Coffee: The Essential Backcountry Beverage
42:51 Fresh Meals from the Wild
46:07 Camping Cooking Essentials
48:25 Breakfast Ideas for Camp
54:06 Lunch and Dinner: Easy Camp Meals
01:00:54 Creative Cooking in the Great Outdoors
Keywords:
hunting, food, deer camp, wild game, cooking, podcast, outdoor adventures, meal preparation, hunting culture, recipes, backpacking meals, comfort food, camping cooking, outdoor snacks, coffee in the wild, fresh meals, camp breakfast, easy camp meals, creative outdoor cooking, hunting camp recipes
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In this episode of The Rookies, Adam Herpin shares his journey of reconnecting with his Cajun roots through hunting. He discusses the cultural significance of wild game in Louisiana, the ethical considerations of hunting, and his experiences as an adult onset hunter. The conversation delves into the emotional impact of taking an animal's life, the process of butchering and cooking wild game, and the importance of mentorship for new hunters. Adam emphasizes the unique flavors of wild game and offers practical advice for those looking to start their hunting journey.
Takeaways
Hunting is a way to reconnect with Cajun culture.
Wild game is integral to family recipes and traditions.
The ethical dilemma of eating meat can lead to hunting.
First-time hunters should seek structured learning experiences.
The emotional experience of taking an animal's life is profound.
Butchering and cooking wild game requires specific techniques.
Low and slow cooking methods enhance the flavor of wild game.
Wild game can vary greatly in taste depending on various factors.
Finding a mentor can significantly improve the learning process.
Cajun cooking traditions can elevate the experience of wild game.
Chapters
00:00 Reconnecting with Cajun Culture through Hunting
02:06 The Journey of Adult Onset Hunters
04:09 The Ethical Dilemma of Hunting
05:24 First Big Game Hunt Experience
10:32 The Emotional Impact of the Kill
12:34 Butchering and Cooking Wild Game
15:44 Lessons Learned from Cooking Wild Pig
18:03 Understanding the Flavor of Wild Game
22:05 Advice for New Hunters
24:35 The Importance of Mentorship in Hunting
Keywords
Cajun culture, hunting, wild game, adult onset hunters, ethical hunting, cooking, butchering, mentorship, food journey, reconnecting with nature
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Summary
In this conversation, Justin, Adam, and Casey explore the multifaceted world of wild food, discussing its significance in modern society, its economic impact, sustainability, health benefits, and the cultural heritage associated with foraging, hunting, and fishing. They emphasize the importance of reconnecting with nature and the community through food, while also addressing the challenges and opportunities within the wild food movement.
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Takeaways:
Connection to Nature: Wild food fosters a profound relationship with nature, teaching lessons in sustainability, appreciation, and resilience.
Economic Impact: Wild food activities like hunting, fishing, and foraging generate significant economic activity, rivaling major industries like fast food.
Cultural Resurgence: The hosts highlight a cultural reawakening around wild food, reconnecting with ancestral practices and traditions.
Sustainability: Wild food is a sustainable alternative that challenges industrial food systems, addressing environmental concerns and food security.
Scalability Debate: While some argue wild food isn’t scalable, the team suggests incremental steps, such as one wild meal a week, can lead to meaningful change.
Health and Lifestyle: Consuming wild food promotes better nutrition and mental well-being. The physical pursuit of wild food also encourages active, healthy lifestyles.
Inclusivity and Diversity: The wild food movement is becoming more inclusive, welcoming diverse perspectives and contributions that enrich the community.
Storytelling and Connection: Wild food brings a narrative to the dining table, making meals memorable and meaningful, contrasting with the anonymity of industrial food.
Conservation Efforts: The success of modern wild food relies on conservation, highlighting the importance of sustainable harvesting practices and ecological health.
Bridging Communities: The episode encourages forging connections between wild food enthusiasts, regenerative agriculture practitioners, and other food-related movements.
Call to Action: Listeners are urged to explore their local landscapes, learn about regional wild foods, and engage with the community to embrace the wild food lifestyle.
This episode is a rallying cry for embracing wild food as a way to reconnect with nature, build community, and create a more sustainable and fulfilling food future.
Chapters
00:00 The Importance of Nature and Wild Food
03:02 Economic Impact of Wild Food
05:56 Sustainability and Food Security
09:07 Cultural Heritage and Food Traditions
11:58 Health Benefits of Wild Food
14:46 Community and Connection Through Food
17:52 The Modern Wild Food Movement
21:11 Bridging Communities Through Wild Food
24:05 The Future of Wild Food
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Summary:
In this episode, Justin and Adam delve into the final segment of their Cooking by Cut series, focusing on lesser-known parts of big game animals. They explore the culinary uses and preparation methods for kidneys, caul fat, trotters, and testes, emphasizing their historical significance and modern applications in cooking. The conversation highlights the importance of utilizing all parts of the animal, encouraging listeners to expand their culinary repertoire with these often-overlooked ingredients.
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Recipes:
Curried Steak and Kidney Pie
Ram Caul Fat Wrapped Venison Burger
Dried Venison Soup with Timpsila (Baba Wohanpi)
Smoked Rocky Mountain Oysters
Pigs Feet Stew
Forager Chef
Takeaways:
The Cooking by Cut series has covered various parts of big game animals over the past year and a half.
Kidneys are rich in history and have been consumed since ancient times, often found in traditional dishes.
Caul fat, also known as lace fat, is a versatile ingredient that adds moisture and richness to dishes.
Trotters, or hooves, are often discarded but can be flavorful and gelatin-rich when slow-cooked.
Testes are a unique part of the animal that can be prepared in interesting ways, adding to the culinary experience.
Using all parts of the animal is essential for sustainable cooking and respecting the hunt.
Preparation methods for kidneys include soaking to reduce strong flavors and quick cooking to maintain tenderness.
Caul fat can be used to wrap lean meats, enhancing flavor and moisture during cooking.
Trotters require careful cleaning and preparation to ensure they are safe and delicious to eat.
Exploring lesser-known cuts can lead to new culinary adventures and a deeper appreciation for wild game. Culinary history reveals the value of using animal feet.
Embrace the challenge of cooking with organ meats.
Chapters:
00:00 Introduction to Cooking by Cut Series
05:51 The Versatility of Caul Fat in Cooking
12:12 The Importance of Testes in Wild Game Cooking
33:00 Culinary History and Cooking Techniques
38:45 Exploring Testicles as a Culinary Delicacy
49:49 Innovative Recipes and Cooking Methods
01:02:20 Holistic Approaches to Butchering and Cooking
Keywords:
Wild game, cooking, kidneys, caul fat, trotters, culinary history, organ meats, recipes, hunting, food preparation, culinary history, cooking techniques, testicles, culinary delicacy, innovative recipes, holistic butchering
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Summary:
In this episode, Justin and Adam speak with Adam Haritan, a nature enthusiast and founder of Learn Your Land. They discuss the importance of trees in hunting and foraging, Adam's journey into these fields, and how understanding tree identification can enhance outdoor skills. The conversation covers various aspects of nature connection, including the role of trees in ecosystems, the significance of seasonal knowledge, and practical tips for aspiring foragers and hunters. In this conversation, they explore the intricate relationship between foraging, tree identification, and understanding ecosystems. Adam shares his extensive knowledge of wild foods, particularly focusing on nuts and mushrooms, and emphasizes the importance of trees as indicators of various ecosystems. The discussion highlights the interconnectedness of nature, the benefits of learning tree identification, and the value of spending time outdoors to foster a deeper connection with the environment. Adam also provides insights into effective methods for learning about trees and encourages listeners to engage with nature holistically.
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Guest:
Adam Haritan is a nature enthusiast, observer, documenter, and faithful adherent to the land in western Pennsylvania. He is the founder of Learn your Land, a website and YouTube channel that boasts over 200 well-crafted and informative videos on plant and mushroom identification; wild food harvesting; nutritional and medicinal components of wild foods; and the benefits of nature connection. His website also offers several comprehensive online courses and workshops.
Instagram
Youtube
Learn Your Land
Wild Foodism
Takeaways:
Understanding trees can significantly improve hunting success.
Trees provide vital information about animal habitats.
Foraging is closely tied to tree identification.
Mushroom hunters benefit from knowing tree species.
Seasonal changes in trees indicate food availability.
Old homesteads often attract wildlife due to fruit trees.
Learning tree phenology aids in identifying species from a distance.
Trees can indicate the health of an ecosystem.
Spending time outdoors enhances nature connection.
Teaching kids about trees fosters a love for nature. Foraging requires knowledge of specific trees for food sourcing.
Nuts and fruits from trees provide more calories than greens.
Chapters:
00:00 Introduction to the Podcast and Guest
04:56 Adam's Journey into Foraging and Hunting
10:04 The Role of Trees in Hunting
20:00 Identifying Trees from a Distance
29:49 Seasonal Tree Knowledge and Foraging Opportunities
35:29 Foraging for Wild Foods
40:41 Understanding Ecosystems through Trees
48:26 The Interconnectedness of Nature
54:53 Learning Tree Identification
01:01:58 Connecting with Nature and Community
Keywords:
Foraging, hunting, trees, nature, wild foods, mushroom identification, wildlife, ecosystem, outdoor skills, nutrition, foraging, wild foods, tree identification, ecosystems, nature connection, mushrooms, hunting, outdoor skills, environmental stewardship, food sourcing
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Summary:
In this episode, we welcome renowned chef and TV personality Andrew Zimmern. We discuss the intersection of hunting, fishing, and cooking, exploring cultural perspectives on wild foods and the importance of outdoor experiences. Zimmern shares personal stories from his adventures worldwide, emphasizing the value of utilizing every part of the animal and the lessons learned from nature. Andrew discusses the importance of understanding the relationship between an animal's diet and its flavor, the joy of cooking wild game, and the need for a more integrated approach to food systems that includes foraging and wild edibles. Zimmern emphasizes the civic responsibility of addressing food issues and the role of the outdoor community in conservation efforts. Justin and Andrew discuss the intersection of food security, wildlife management, and community involvement. They explore how hunting and foraging can address food insecurity, the importance of managing wild game populations, and the culinary potential of wild foods.
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Join our Pig Camp with Us and Hank Shaw!
Guest:
Andrew Zimmern is a chef, hunter, angler, writer, Emmy-winning and four-time James Beard Award-winning TV personality and social justice advocate. As the creator and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, MSNBC’s What’s Eating America, Magnolia Network’s Emmy-nominated Family Dinner, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Lately, he has been promoting the importance of wild food through his show Andrew Zimmern’s Wild Game Kitchen on the Outdoor Channel.
Instagram
YouTube
Spilled Milk
Field to Fire Show
Takeaways:
Andrew Zimmern emphasizes the importance of cultural acceptance through food.
Hunting and fishing provide valuable life lessons and experiences.
The connection to nature is increasingly important in modern society.
Experiences in the outdoors can be more valuable than the catch itself.
Cultural dissonance can arise from differing perspectives on hunting and food.
Every part of the animal should be utilized in cooking and culture.
Outdoor experiences foster appreciation for nature's beauty and lessons.
The thrill of the hunt is often about the experience, not just the outcome.
Modern society's convenience-driven culture can lead to a disconnection from nature.
Personal stories from the outdoors create lasting memories. The odds of encountering the same squirrel multiple times are incredibly low.
Chapters:
00:00 Introduction to Wild Game and Culinary Adventures
02:59 Andrew Zimmern: A Culinary Journey
05:51 The Intersection of Hunting, Fishing, and Cooking
09:12 Cultural Perspectives on Hunting and Foraging
12:01 Experiences in the Amazon and Cultural Dissonance
14:55 The Value of Outdoor Experiences
18:10 Hunting Adventures Across Continents
20:56 The Thrill of the Hunt and Nature's Lessons
24:03 Reflections on Modern Society and Nature
27:00 Personal Stories and the Joy of the Outdoors
34:01 The Unlikely Squirrel Encounter
35:01 From Hunt to Kitchen: The Full Circle of Food
36:42 The Art of Fishing: Timing and Technique
38:37 The Delicacy of Sheep's Head Fish
40:06 Wild Hogs: The Importance of Diet
41:58 The Flavor Profiles of Game Meat
44:37 Hunting Preferences: Quality Over Quantity
46:06 The Quest for Moose: A Culinary Adventure
51:21 Integrating Wild Edibles with Game
55:09 Foraging: The Connection Between Nature and Cuisine
01:01:15 The Civic Responsibility of Food Systems
01:07:01 Food Security and Community Solutions
01:10:55 Wild Game Management and Community Involvement
01:12:15 Culinary Exploration of Wild Foods
01:20:43 Advocacy for Hunger Awareness and Community Action
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Summary:
Justin, Adam, and Heidi delve into the intricacies of butchering and cooking organ meats, mainly focusing on the heart and liver. The conversation delves into the anatomy of the heart, its culinary uses, and cultural significance, exploring various traditional dishes and modern perspectives on organ meat consumption. They share personal cooking tips and experiences, emphasizing heart dishes' deliciousness and nutritional value. They discuss heart meat's unique textures and flavors, stressing the importance of cooking techniques to achieve tenderness. The conversation then transitions to the liver, exploring its nutritional value, culinary history, and various preparation methods. They emphasize the importance of preparation and experimentation when it comes to cooking liver, sharing personal experiences and insights on making these dishes more approachable for those un familiar with organ meats. The conversation also discusses the health benefits of consuming organ meats and encourages listeners to incorporate them into their diets.
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Guest:
Heidi Chaya
Recipes:
Soaking Liver Article
Venison Heart Hash
Egyptian Duck Liver Sandwiches (Kebda Eskandarani)
Venison Liver with Onions, Herbs, and White Pan Sauce
Takeaways:
Celebrating Indigenous Peoples' Day is important for cultural recognition.
Utilizing all parts of the animal enhances the cooking experience.
Hunting provides a connection to nature and food sources.
Cooking techniques can vary greatly depending on the cut of meat.
The heart is a nutrient-dense organ meat that can be delicious.
Cultural rituals often involve consuming the heart after a hunt.
Modern cooking has revived interest in organ meats.
Dishes like haggis and tacos de corazón highlight the versatility of heart.
Cooking heart can be approached like cooking steak for best results.
Personal experiences with cooking heart can lead to new culinary adventures. Cooking heart meat requires high heat or long braising.
The heart is a great introduction to organ meats.
Liver flavor is influenced by the animal's diet and age.
Soaking liver can help reduce its metallic taste.
Encouraging kids to try organ meats can normalize their consumption.
Chapters:
00:00 Celebrating Indigenous Peoples' Day and Wild Food Adventures
02:45 Hunting Experiences and Seasonal Preparations
05:53 Cooking Techniques and Wild Game Recipes
09:06 Exploring the Heart: Anatomy and Culinary Uses
12:14 Cultural Significance of Eating the Heart
14:56 Modern Perspectives on Organ Meat Consumption
17:55 Famous Heart Dishes from Around the World
20:50 Cooking Tips and Personal Experiences with Heart
26:41 Understanding the Texture and Cooking of Heart Meat
30:59 Exploring the Unique Qualities of Liver
46:38 Culinary History and Preparation of Liver Dishes
54:26 Exploring the Unique Texture and Taste of Liver
55:15 The Science Behind Soaking Liver
58:02 Cooking Techniques for Liver: Soaking and Preparation
01:01:02 Creative Recipes for Cooking Liver
01:02:36 Delicious Venison Heart Hash Recipe
01:04:14 Egyptian Duck Liver Sandwich: A Gateway Recipe
01:07:42 Venison Liver with Onions: A Classic Dish
01:12:46 Final Thoughts on Cooking and Enjoying Organ Meats
Keywords:
Indigenous Peoples' Day, wild food, hunting, cooking, heart, organ meat, culinary techniques, seasonal food, recipes, cultural significance, heart meat, liver, organ meat, cooking techniques, culinary history, game meat, food preparation, organ meats, flavor profiles, cooking tips, liver, organ meats, cooking techniques, recipes, soaking liver, venison, heart, culinary tips, health benefits, food preparation
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This podcast series focuses on the experiences and motivations of adult-onset hunters, anglers, and foragers. Ken shares his story of becoming a hunter and its impact on his life. He emphasizes the importance of community and connection and the need to challenge oneself and embrace failure. The podcast aims to inspire and build a community of like-minded individuals.
Takeaways
Becoming a hunter can be a transformative experience that impacts one's physical and mental health.
Community and connection are essential in the hunting and foraging world.
Embracing failure and learning from it is crucial for personal growth.
Nature and wild spaces should be respected and cared for.
Choosing a different path for oneself can lead to a healthier and more fulfilling life.
Chapters
00:00 Introduction and Storytelling
02:06 The Rookies Podcast Series
03:16 Personal Journey and Background
06:02 Growing Food and Changing Lifestyle
08:28 Becoming an Adult Onset Hunter
10:13 The Power of Sharing Wild Food
12:11 The Role of Community in Hunting
15:50 Lessons Learned and Reflections
21:33 The First Hunt Experience
22:25 Making the Most of the Harvest
23:01 Reflections on Personal Truths
26:09 Invitation to Join the Community
27:00 Closing Remarks
Keywords
adult onset hunters, anglers, foragers, experiences, motivations, community, connection, challenge, failure, inspiration
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Summary:
In this episode, Justin, Adam, and Senior Staff Writer Heidi Chaya explore various topics about preparing unusual meats, fish, and foragables. They share personal experiences with unique culinary practices, discuss the cultural significance of different foods, and introduce a new podcast series focused on community engagement in wild food practices. The conversation highlights the importance of sustainability, creativity in cooking, and the joy of trying new and unconventional foods. In this engaging conversation, they explore the world of unusual and often misunderstood foods, from bluefish to foraged mushrooms and cultural delicacies. They discuss the perception of 'trash fish', the thrill of foraging, and the surprising edibility of various plants. The conversation emphasizes the importance of having an open mind toward food and encourages listeners to embrace culinary adventures beyond conventional grocery store offerings.
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Guest:
Heidi Chaya
Takeaways:
Foraging can start in your own backyard.
Pemmican is a versatile and sustainable food.
Cultural perspectives on food can vary widely.
Trying unusual foods can be a fun adventure.
Wild game can be prepared in many creative ways.
Community engagement is key in wild food practices.
Eating predators can change your perception of meat.
Roadkill can be ethically harvested in some states.
Bluefish is often discarded but can be delicious.
Cooking with wild ingredients can be an art form. Bluefish can be delicious when prepared correctly.
Many fish considered 'trash' are actually tasty.
Foraging can lead to surprising edible finds.
Mushrooms are a popular foraged item, especially in fall.
Edible plants are often overlooked in urban areas.
Cultural perceptions of food can limit culinary experiences.
Wild food can supplement diets and reconnect us with nature.
Trying unusual foods can be a rewarding experience.
Open-mindedness is key to enjoying diverse cuisines.
Food experiences can vary greatly based on cultural context.
Chapters:
00:00 Introduction to the Podcast and Guests
02:57 Foraging and Cooking with Wild Ingredients
05:55 Hunting Adventures and Freezer Management
09:04 Pemmican and Sustainable Cooking Practices
12:04 The Rookies Podcast and Community Engagement
15:03 Exploring Unusual Foods and Cultural Perspectives
17:47 Wild Game Experiences and Unique Tastes
20:57 Culinary Adventures in South Africa
24:00 Wild Game Spread at Pig Camp
26:56 Eating Predators and Unique Cuts of Meat
29:59 Groundhog and Kangaroo: Uncommon Meats
33:02 Roadkill and Ethical Considerations
35:54 Unusual Fish and Culinary Experiments
44:44 Exploring Unusual Fish: Bluefish and Beyond
50:37 The Perception of Trash Fish
54:52 Foraging Adventures: Mushrooms and Oddities
01:00:00 Edible Plants: Surprising Discoveries
01:02:04 The Wild Food Movement: A Return to Nature
01:10:25 Cultural Delicacies: Unique Meats and Dishes
Keywords:
wild game, foraging, cooking, hunting, pemmican, unusual foods, cultural perspectives, podcast, community, sustainable cooking, bluefish, trash fish, foraging, edible plants, wild food, cultural delicacies, unique meats, mushrooms, food perception, culinary adventures
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Summary:
In this episode, we discuss Proposition 127 in Colorado, which seeks to change the regulations surrounding mountain lion hunting. The guests explore the implications of this proposition on conservation, food security, and the culinary value of mountain lion meat. The conversation includes personal experiences from hunters, the challenges of hunting mountain lions, and the public perception of eating predators. The guests also emphasize the importance of responsible wildlife management and the need for hunters and non-hunters alike to unite against extremist views that threaten hunting rights.
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Links:
Coyote Steak Bites
Red Curry Braised Bobcat
New Product: Mountain Lion Hunting T-Shirt and Water Bottle
Guest:
Jeremy and Chandra Sanderson, partners with three children, truly shatter the "trophy hunter" caricature that the anti-hunting industry presents —they love wildlife, fight for conservation, and honor their harvest with beautiful culinary creations.
Mike Costello is an "adult-onset hunter" in California and a contributor to HOWL for Wildlife. As a conservation advocate, he believes all native species deserve a place to thrive and that true conservation success results in an abundance of critters and the opportunity for people to sustainably hunt, harvest, and participate in nature.
Ways to Help:
Wildlife Deserve Better
Coloradans for Responsible Wildlife Management
Takeaways:
Proposition 127 aims to ban mountain lion hunting in Colorado.
Hunting is a crucial part of wildlife management and conservation.
Mountain lion meat is edible and can be delicious.
Public perception of eating predators is often influenced by cultural programming.
The consequences of banning mountain lion hunting could be detrimental to ecosystems.
Hunters contribute significantly to conservation funding and wildlife management.
Engaging in conversations about hunting can help change perceptions.
Voting and supporting responsible wildlife management organizations is essential.
The anti-hunting movement is gaining traction and could affect other states.
Food security is a fundamental right that includes the right to hunt.
Chapters:
00:00 Introduction to Proposition 127 and Its Implications
03:04 The Role of Hunting in Conservation and Food Security
05:53 Personal Experiences with Mountain Lion Hunting
08:47 Culinary Aspects of Mountain Lion Meat
11:59 The Challenges of Hunting Mountain Lions
14:56 The Impact of Proposition 127 on Wildlife Management
18:03 Public Perception of Eating Predators
20:55 The Consequences of Banning Mountain Lion Hunting
23:53 Call to Action: Supporting Responsible Wildlife Management
26:57 Final Thoughts and Closing Remarks
Keywords:
Proposition 127, mountain lion hunting, conservation, food security, wildlife management, culinary uses, hunting rights, Colorado, ethical hunting, predator meat
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With winter still holding on fast, a hearty, warming soup is always a go-to meal in my household. Pho, a classic Vietnamese soup served with a broad accompaniment of proteins, fresh herbs, and lime, is the perfect way to balance the warmth of the soon-to-be winter’s end and the incoming spring. Here, we’ll dive into the simple yet profound pleasure of preparing pho with thin-sliced venison sirloin, a wild game twist that fits nicely with this traditional comfort food. The protein choices used here can vary – I encourage all to try this recipe and use whatever wild game you’ve got available (avoid eating rare wild pig or bear). The robust and complex flavors of the broth of the pho complement a wide swath of proteins, and this dish will come together relatively quickly, which is bound to become a favorite weekday staple.
Read the written version of this recipe as prepared by Brandon Dale
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About Pho
Pho is a beloved and ubiquitous Vietnamese soup consisting of a colossal bowl full of heady, deeply flavored broth made from marrow bones and charred aromatics, full of bouncy and slithery rice noodles, a combination of meats contributing contrasting textures, temperatures, flavors, and bite sizes, evocative herbs and spices, all served with a side plate of fresh garnishes, providing a choose-your-own-adventure of crunch, herbaceousness, heat, sweetness, pungency, acid, and bite.
In truth, no one really knows how Pho came to be. There are plenty of hypotheses, though.
Most culinary historians and pho enthusiasts agree that a rudimentary version of the soup first appeared in the Hanoi region sometime in the 1880’s.
This soup consisted of a few slices of tough water buffalo in broth with vermicelli rice noodles. Water buffalo and cows were working beasts then and would have been eaten only if they could no longer work, meaning they were probably old and tough… perfect for a long-simmered soup.
By the early to mid-1900s, the soup had evolved from a watery meat broth to a subtly complex soup with a clear and simple bone broth, lightly spiced, and for those wealthy enough, a pile of thinly sliced rare beef poached in the soup while it was served.
In 1954, under the Geneva Accords, Vietnam was split into two countries: the communist north and the democratic south.
During this time, many northerners fled south to escape communism and settled into new areas, bringing pho and their foodways.
The soup quickly caught on in the South, becoming popular with street vendors everywhere. Without the North’s staunch conservative inflexibility, the soup was quickly altered to suit Southern tastes and liberal ways, with all sorts of unconventional ingredients being added to the horror of some of the purist Northerners.
The Americans became involved in the conflict between North and South, and in 1963, the Vietnam War began.
By 1975, America had pulled out of the war, and Saigon had fallen to the north, creating a mass exodus of over 2 million southern Vietnamese people who mainly eventually found asylum in the US, Canada, Australia, and France.
Of course, these refugees, many of whom were stuck on rickety boats for a miserable amount of time, brought their beloved pho recipes with them and quickly found ingredients to make it in their new homes.
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
Follow Adam on Instagram
Visit the Intrepid Eater website
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In this episode, Justin and Adam discuss the importance of bones in cooking and the various culinary uses of bones and marrow. They explore the history of using bones as tools and the cultural significance of bone marrow in different cuisines. The hosts also touch on the practical uses of bones, such as making stocks and broths, and the enjoyment of giving bones to dogs. In this conversation, Adam and Justin discuss the importance of using bones in cooking, particularly in making stock. They explain the difference between broth, stock, and bone broth and share their preferred stock-making methods. They also discuss the benefits of leaving bones in meat when cooking and share tips for using bones in various dishes. They emphasize the value of saving bones and using them to enhance the flavor of meals.
Recipes
Wild Game Stock: Keep the Bones
Venison Ramen
Turkey Tail and Venison Bone Broth
European Green Crab Stock
Filipino Venison Shank Kare Kare
How to Make Venison Stock or Broth
Takeaways
Bones have been used for centuries in cooking and as tools in various cultures.
Bone marrow is highly nutritious and enriches dishes like pho and bulalo.
Bones are essential for making stocks and broths, enhancing the soups and sauces' flavor.
It's essential to research the types of bones safe for dogs to chew on.
Using bones in cooking allows a more sustainable and resourceful approach to utilizing the whole animal. Bones in cooking, particularly in making stock, add flavor and richness to dishes.
Broth is made from simmering various meats, while stock includes bones and is cooked for a longer time to extract gelatin.
Bone broth is made by simmering bones for a very long time, resulting in a more nutritious and gelatinous broth.
Saving bones and using them to make stock is a cost-effective way to enhance the flavor of meals.
Stock can be used to add depth and complexity of flavor to a variety of dishes, such as soups, rice, and sauces.
Chapters
00:00 Introduction and Background
02:25 Continuing the Cooking by Cut Series: Bones and Making Stock
15:05 The Physical Description of Bones
23:14 The History of Using Bones as Tools
25:06 Modern Culinary Uses of Bones
32:17 The Importance of Bones in Cooking
40:12 Understanding the Difference: Broth, Stock, and Bone Broth
51:11 Methods for Making Flavorful Stock
54:39 The Benefits of Leaving Bones in Meat
56:31 Tips for Using Bones in Various Dishes
01:00:28 Saving Bones and Enhancing Flavor
Keywords
bones, marrow, cooking, culinary uses, history, stocks, broths, tools, dog bones, bones, cooking, stock, broth, bone broth, flavor, gelatin, recipes
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Summary:
In this conversation, Justin and Brandon discuss their experiences with fly fishing and foraging. Justin shares his journey from starting fly fishing in Wyoming to exploring different fishing techniques and recipes. Brandon talks about his introduction to fly fishing in Louisiana and his passion for guiding and teaching others. They also discuss the joy of foraging and experimenting with different ingredients. Overall, the conversation highlights the excitement and challenges of fly fishing and the satisfaction of connecting with nature through fishing and foraging. In this part of the conversation, Brandon discusses the gear required for fly fishing, including rods, reels, and flies. He emphasizes the importance of presentation over the specific fly choice. He recommends flies like Waltzworm, Pheasant's Tail, and leeches for trout. For bass, he suggests crawfish patterns, woolly buggers, and poppers. For carp, he recommends damselfly nymphs, leeches, and squirmy worms. For saltwater fishing, he suggests clouders and gurglers. Brandon also advises listeners to check their state's fishing regulations and access maps to find suitable fishing spots. In this conversation, Brandon Dale and Justin discuss how to find fishing regulations and the importance of community and local knowledge in fly fishing. They also discuss the benefits of hiring a guide and share their favorite fish recipes.
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Takeaways:
Fly fishing can be a challenging yet rewarding experience, requiring finesse and timing.
Foraging in urban settings can lead to exciting discoveries and unique ingredients.
Experimenting with different recipes and cooking techniques can enhance the flavors of freshwater fish.
Fly fishing and foraging provide opportunities to connect with nature and appreciate the beauty of the outdoors. In fly fishing, presentation is more important than the specific fly choice.
For trout, flies like Waltzworm, Pheasant's Tail, and leeches are effective.
For bass, crawfish patterns, woolly buggers, and poppers work well.
For carp, damselfly nymphs, leeches, and squirmy worms are recommended.
Clouders and gurglers are popular choices for saltwater fishing.
Check your state's fishing regulations and access maps for suitable fishing spots. Use online resources and interactive maps to find fishing regulations and designated fly fishing areas.
Engage with the local fly fishing community and seek advice from fly shops and guides.
Hiring a guide can accelerate learning and provide valuable insights on reading water, choosing flies, and fishing techniques.
Trout and bluefish are versatile and delicious fish to cook, and smoking them can enhance their flavor.
Try recipes like Chinese steamed fish, pan-seared trout with smoked butter and tomato sauce, and smoked bluefish Caesar salad.
Chapters:
00:00 Introduction and Awkward Greetings
03:17 Exploring the World of Pawpaws
06:41 Recipes and Techniques for Freshwater Fish
08:25 Smoked Axis Sirloin and Other Culinary Adventures
17:44 The Journey of a Fly Fisher: From Wyoming to Urban Fly Fishing
21:02 Brandon's Introduction to Fly Fishing and Fishing in Yellowstone
22:49 The Transition to Fly Fishing and the Joy of Tying Flies
45:05 The Importance of Presentation
49:22 Essential Flies for Trout
52:43 Essential Flies for Bass
54:28 Essential Flies for Carp
56:13 Presentation Over Flies
58:50 The Importance of Community and Local Knowledge in Fly Fishing
01:06:24 Delicious Fish Recipes: Chinese Steamed Fish, Pan-Seared Trout, and Smoked Bluefish Caesar Salad
Keywords:
fly fishing, foraging, urban foraging, recipes, freshwater fish, fishing techniques, fishing experiences, fly fishing, gear, rods, reels, flies, presentation, trout, bass, carp, saltwater, access, fishing regulations, fly fishing, community, local knowledge, guides, fish recipes
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“I am a huge proponent of using as much of the animal as possible. Many folks disregard the head, legs, and other parts of the lobster when cleaning. In Florida, I have seen more people rip the tail off of the lobster and toss the head back in the water. Not only do they miss some of the meat inside the head, but they also toss out an excellent resource for making stock.
My lobster cleaning method is slightly different and involves splitting the lobster down the middle of the head and then cutting away the tail meat. I discard the stomach sack because it imparts some untasteful flavors in the stock. I clean out the anus of the lobster and then split the tail in half as well. The head is full of great flavor, captured in the stock recipe below. You can use the lobster stock for preparing rice, making soups, and so much more.” -Justin Townsend
Read the written version of this recipe as prepared by Justin Townsend
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About Eating Lobsters
As a food item, lobsters have had a fascinating history in North America. Pretty much anyone with a passing interest in food history or a penchant for imparting random factoids will be happy to tell you that lobsters were once so detested that they were only fed to prisoners. The prisoners eventually became so fed up with eating the crustaceans that they rioted and demanded laws be put in place to limit the amount of lobster served to them.
Now, that’s a cool, juicy factoid, and one that I have passed on to disinterested listeners who were forced to be in the same room as me. Is it actually a fact, though?
Thousands of online articles and threads would have you believe that it is a factual part of American history, some even going so far as saying that the lobster was ground up, shell and all, before being served.
In my research for this episode, though, I dug deep enough to find a few scholars who said there isn’t any evidence pointing to the veracity of this claim.
According to food historian Kathleen Curtin, prisoners enacting laws to limit how often they were fed lobster is a myth, and there isn’t a shred of documentation of it happening.
Hmm. Like many food myths, this one was started by someone a long time ago and latched on and repeated by countless buzzy online writers and garrulous know-it-alls.
Since that was supposed to be the premise of this episode, I’m left scrambling for something else to talk about. Luckily, the history of lobster is still just as rich as its sweet, butter-drenched meat.
Let’s put a plastic bib on, crack it open, and take a look.
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec, and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
Follow Adam on Instagram
Visit the Intrepid Eater website
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Summary:
In this episode, Justin and Adam are joined by Liwei Liao, a self-taught fishmonger and owner of The Joint in Los Angeles. They discuss the process of dry aging fish and the importance of proper handling and care to maintain the quality of the fish. Liwei shares his methods and practices, including brain spiking, bleeding, gutting the fish, and letting it rest for a few days before fileting. They emphasize the importance of culinary conservation, only harvesting what is needed and using more of the animal to minimize waste. The conversation explores the importance of properly handling and aging fish to enhance flavor and texture. The hosts discuss the factors contributing to the fishy smell and how to minimize it. They share personal experiences and tips for aging fish, including using dry environments and avoiding excess moisture. The conversation also touches on the benefits of aging fish for recreational anglers and the challenges of scaling up the aging process for commercial production. Overall, the hosts emphasize the importance of proper handling and conditioning to improve the quality of fish for cooking and consumption.
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Guest:
Liwei Liao Instagram
Ōra King
Joint Seafood
Takeaways:
Proper handling and care are crucial for maintaining the quality of fish.
Methods such as brain spiking, bleeding, and gutting the fish can improve the taste and texture.
Letting the fish rest for a few days before filleting allows for the draining of blood and impurities.
Culinary conservation involves only harvesting what is needed and using more of the animal to minimize waste. Properly handling and aging fish can enhance its flavor and texture.
Excess moisture contributes to the fishy smell, so keeping fish in a dry environment can minimize it.
Aging fish allows for the development of better flavors and textures.
Recreational anglers have the advantage of being able to control the quality of their catch by properly handling and aging it.
Scaling up the aging process for commercial production presents challenges but can lead to improved fish quality.
Chapters:
00:00 Introduction and Mushroom Foraging
03:06 Upcoming Wild Pig Camp and Culinary Conservation
06:02 Guest Introduction and Background
13:01 Understanding Dry Aging Fish
20:12 Methods for Maintaining Fish Quality
25:07 The Importance of Letting Fish Rest
29:48 Comparing Fish Handling Techniques
31:10 The Fishy Smell and its Impact on Taste
39:07 The Intimidation of Cooking Fish at Home
44:17 The Benefits of Properly Handling and Aging Fish
48:09 Understanding the Aging Process and Moisture Loss
53:24 Proper Techniques for Bleeding Out Fish
57:51 Reducing Waste and Improving Fish Quality
Keywords:
dry aging fish, fish handling, fish quality, culinary conservation, fish harvesting, fish handling, aging fish, fishy smell, dry environment, excess moisture, fish quality
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Summary:
In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and tongue. They also discuss the process of removing the head and the different preparation methods. The hosts emphasize the underutilization of the head in North America compared to other parts of the world. They explore the culinary history of head dishes in different cultures and highlight the delicious flavors and collagen-rich meat that can be found in the head. In this conversation, Adam and Justin discuss the various ways to cook and enjoy different parts of the head, including the cheeks, tongue, ears, and jowls. They emphasize the importance of using the entire animal and experimenting with different flavors and textures. They also highlight the affordability of head meat and provide tips on where to find it. Cooking methods for the head include slow roasting, simmering, boiling, and stewing. The conversation concludes with a recipe for hog head rillettes, a delicious and versatile dish made from the head meat.
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Recipes:
Moose Muffle Stew
Moose Tongue and Black Trumpet Pizza
Venison Tongue Pate
Venison Tongue Sushi
Deer Tongue Tacos
Takeaways:
The head of wild game animals contains various edible parts, such as the cheeks, brain, jowls, ears, snout, and tongue.
Most of the meat in the head is tougher and requires slow cooking, but it is delicious and full of collagen.
Head dishes are enjoyed in many cultures worldwide but are underutilized in North America.
The head can be removed by making an incision around the neck and separating it from the spine.
Taking the head home and using it for cooking is recommended to make the most of the animal and enjoy its flavorful meat. Using the entire animal is a sustainable and respectful approach to cooking.
Head meat is affordable and can be found at Asian, Middle Eastern, and specialty grocery stores.
Different parts of the head require specific cooking methods to make them tender and flavorful.
Head meat offers unique textures and flavors that can be enjoyed in various dishes.
Hog head rillettes is a delicious and versatile dish showcasing head meat's flavors and textures.
Stepping outside of one's comfort zone and trying unique cuts of meat can add a new dimension to culinary experiences.
Tongues and heads are often overlooked cuts of meat that can be utilized in various recipes.
Braising is a common cooking method for tongues, but they can also be seared and used in tacos or made into pate.
Becoming a person known for accepting and utilizing heads and tongues can provide endless opportunities for cooking and experimenting with flavors.
Chapters:
00:00 Introduction and Overview of the Cooking By Cut Series
03:08 Foraging for Edible Greens and Introduction to Head and Tongue Cuts
08:29 Physical Description and Removal of the Head
16:16 Culinary History of Head Dishes in Different Cultures
25:44 Reasons to Keep and Utilize the Head
28:06 Exploring the Delights of Head Meat
35:10 Cultural Delicacies: Tacos de Lengua and Hot Tongue Sandwiches
48:52 Hog Head Rillettes: A Versatile and Delicious Dish
Keywords:
head, tongue, culinary uses, edible parts, removal, preparation, underutilization, culinary history, flavors, collagen-rich meat, head meat, cooking methods, affordability, flavors, textures, cheeks, tongue, ears, jowls, slow roasting, simmering, boiling, stewing, tacos de lengua, hot tongue sandwiches, hog head rillettes
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Summary:
In this episode of the Wild Fish and Game Podcast, hosts Justin and Adam are joined by special guest Brad Leone, a renowned chef and YouTube personality famous for his appearances on Bon Appétit's YouTube channel. The conversation dives into the world of foraging, cooking local fish, and the importance of proper fish treatment to enhance flavor and sustainability.
Brad shares insights from his popular YouTube shows, Local Legends and Making It, where he explores culinary techniques and local ingredients. He delves into his passion for spearfishing, discussing the thrill of diving underwater to hunt for fish and sharing exhilarating experiences with marine life, including encounters with sharks.
The episode explores the art of dry-aging fish, highlighting its impact on taste and texture. Brad also introduces his cookbook, Field Notes for Food Adventure, explaining the motivation behind creating a physical book that offers a tangible connection to food enthusiasts. The hosts and Brad emphasize the value of long-form content, encouraging listeners to enjoy in-depth material and step away from screens to engage with cooking and nature.
Join us for this engaging conversation that celebrates the joys of cooking, the adventure of foraging, and the thrill of spearfishing. Whether you're a seasoned chef, an outdoor enthusiast, or someone curious about sustainable food practices, this episode offers something for everyone.
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Guest:
Brad Leone is a chef, hunter, angler, and YouTube personality. He was born in the woods of rural northern New Jersey. The fields, forests, rivers, and shores of the Northeast have been his playground since he was a kid. He is known for his appearances in videos produced by Bon Appétit for its YouTube channel, most notably as the host of It's Alive with Brad and its spinoff series, It's Alive: Goin' Places. In 2021, he published his cookbook “Field Notes for Food Adventures,” and in 2023, he launched two new shows on his YouTube channel; "Local Legends" and "Makin’ It.”
Youtube
Instagram
Bradleone.com
Field Notes for Food Adventure
Takeaways:
Properly treating fish is crucial for maintaining quality and flavor.
Cooking seasonally and using fresh ingredients from the garden enhances the taste of dishes.
Spearfishing can be challenging but rewarding, especially when done in the right conditions.
Dry-aging fish can improve its flavor and texture.
Creating long-format YouTube shows allows for a more immersive and educational experience for viewers. Spearfishing is a thrilling activity that allows divers to hunt for fish underwater.
Encountering sharks and other marine creatures adds to the excitement and adventure of spearfishing.
Brad Leone's cookbook, Field Notes for Food Adventure, combines recipes, stories, and travel experiences.
Long-form content, such as books and podcasts, provides a more immersive and enjoyable experience for readers and listeners.
It is important to have fun, enjoy cooking, and spend less time on phones.
Chapters:
00:00 Introduction and Updates
02:54 Pokeweed and Childhood Memories
06:31 Introduction of Guest Brad Leone
12:37 Brad's YouTube Shows: Local Legends and Making It
17:40 Cooking Seasonally and Using Fresh Ingredients
22:50 The Benefits of Dry-Aging Fish
27:27 The Challenges and Rewards of Spearfishing
32:53 Creating Immersive and Educational YouTube Shows
35:13 Exploring the Underwater World and Encountering Marine Creatures
38:24 Field Notes for Food Adventure: A Cookbook, Story, and Travel Book
44:48 The Importance of Long-Form Content for a Deeper Experience
50:07 Having Fun, Enjoying Cooking, and Spending Less Time on Phones
Keywords:
foraging, cooking, fish, treating fish, YouTube shows, Local Legends, Making It, spearfishing, dry-aging fish, spearfishing, diving, underwater, sharks, marine creatures, cookbook, physical book, long-form content, enjoyment, cooking
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