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Hang an undressed rooster outside for 10 days?
The idea went against my natural inclinations as both a former line cook and a fisherman. Years of food safety rules and regulations—complete with bi-annual certification tests and multiple kitchen inspections per year—remain engrained in my mind and still largely influence how I handle food during every stage of a meal. Storage temperatures between 40 and 160 degrees Fahrenheit make me nervous, as health code science has labeled this range as the “danger zone,” temperatures where bacteria can potentially grow at a quicker rate.
As an angler, the thought of allowing guts to sit and stew inside the cavity of any quarry for days on end had my mouth tasting mud (in the metaphorical sense). After all, there is a reason we clean our catch as soon as possible. Innards tend to permeate flesh. Once that happens, they’re spoiled beyond repair, better given as gift to your neighbor’s cat. Continue reading “Flavoring a Rooster Aged for 10 Days”
There are two options regarding how to finish off this stew. Most recently, I added it to a 9-by-13-inch baking dish for a casserole known as Hotdish (a Minnesota staple, mix of proteins, vegetables and starches), therefore I preferred a gooey mix and never added milk. Should you wish to enjoy this stew as simply stew in a bowl, I advise you add the milk (two cups) to thin out the contents; otherwise your spoon might get a case of the cement shoes.
Additionally, should you ever find yourself searing duck breasts in a skillet, make certain to save the oil that accumulates in the pan (as it is nothing other than liquid gold duck fat). Can it. Put it in the fridge. (For a solid recipe on Seared Duck Breasts with a Lemon Ginger Glaze, check out my story with the Pioneer Press’s Outdoors section: http://www.twincities.com/sports/ci_28878247/duck-hunting-dish-worth-effort)
Dawn was near. Rain clouds gradually turned a lighter shade of gray. Blurred shadows in the distance took shape and rows of pine stood delineated in a haze of rain. In the roosts hens started yelping and clucking and soon we were able to make out the vague outline of locked wings coasting to the ground.
It felt like razor blades were coursing through my intestines, though I never vomited.
Digestion requires blood to extract nutrients from food. Digestion consumes calories, calories required for other faculties in an emergency. That rise in adrenaline, simply because you are excited or “pumped,” can fool your body into thinking it is in “emergency mode.” Blood rushes to muscles. To get rid of all undigested food that is requiring blood, your body wishes to empty the digestive system. Bowel movements are not uncommon. Because the body has not had the chance to complete digestion and remove all the water from the fecal matter, the bowel movement can result in the runs or diarrhea.
- Soluble fiber foods. WedMD offers a great explanation of how fibrous foods promote healthy bowel movements. Soluble foods—which absorb water, binding other digested foods and turning them to mush—include oatmeal, regular Cheerios and other cereals, nuts and beans.
- Insoluble fiber foods such as whole-wheat bread or pasta or brown rice also help fit everything together. Imagine small Czech hedgehogs streaming through your intestines—insoluble fiber benefits digestion by unclogging routes and binding mush to get it moving in one solid mass.
- No matter how great your gut feels, you’re still going to require energy for a full day. Lean meats such as grilled chicken or grilled fish (devoid of excess seasoning) serve as great sources of protein.
- Finally, it is so common sense it is often forgotten: water. Proper hydration is essential on numerous levels. It promotes healthy digestion, helps avoid cramping during those multi-mile jaunts through brush and woods, while also combating fatigue.
The main problem with table salt when cooking: It absorbs too quickly in the location you drop it, so that patch of meat will later throb with a salty flavor; whereas larger grains of salt (found in kosher-certified and kosher-style) are more easily spread around and will extract moisture (increasing succulence) before settling it.
Last fall season, my friend, Kevin Russell, and I hunted a piece of private land north of Spokane, Wash. Among 40 acres of stone ridges and pine forest, we set up beside a pond that sits between two common roost locations. In this particular Game Management Unit, our daily and possession limit was two beardless turkeys. Ambling hens were our target.
I cut the filleted steelhead into approximately two 8-ounce pieces. I didn’t get fancy with spices atop the fillet – just your typical sprinkling of salt, pepper, and cayenne (maybe a little granulated garlic). I seared the fillets in vegetable oil (preheated to 350 degrees) presentation-side-down until I achieved a nice golden brown.