50 Ways to Eat Cock: Healthy Chicken Recipes with Balls!: 1

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Squirrel, same thing; but moose and elk and caribou and deer, there needs to be a little bit of hanging for the blood to settle out. Thanks to the ingenuity of author and Certified Nutritionist, Adrienne Hew, the noble cock retakes his rightful place at the head of the table. So that while we may not be actively trying to eat them, raising them or shooting them for food, we’re definitely encroaching on their habitat and that’s reducing their numbers because they don’t have as many places, or they’re just showing up.

Anyone can copy and paste chicken recipes from the internet, but 50 Ways to Eat Cock is for the serious epicurean who is tempted by exquisite taste of well-prepared cock.Just your run of the mill, not naturally procured salt that might have some variance, maybe not the worms in the heart, but for sure some of the mental imbalances that sometimes happen in these animals.

I really do wish there'd been more puns inside this book, but as I have a lot of cocks (er, roosters) running around here, seeing these Low and Slow recipes is helpful for cooking ideas. AH: I was trying to explain to a friend of mine who is Pennsylvania-Dutch and lives in rural Pennsylvania, she said, “Oh, curry; I’ve never had that, what’s it like? That’s the thing; I grew up in New York City and I moved here only four years ago but to me, growing up when I would hear about people who ate these different meats it always seemed like these people were at the fringes of society, but that’s because of my New York City upbringing.KG: It’s actually really funny because I had gone trapping with my old boyfriend, Dwayne, from up home inJackman and unbeknownst to me he said to his mom, why don’t you make some beaver for dinner and when we come back, we’ll have it.

KG: It’s such a sweet red meat, and part of it is the bear and the beaver, most of the fat is between the pelt and the muscle so it’s very, very lean. One of the things people always ask me, too, was about muscles because so many are cultivated now, but the difference between that is they are not penned up. KG: This six-year-old, young huge male which was 850 pounds, it had already lost 20% of its weight because it was near the end of rutting season so it would not have survived the winter with its heart like that. We’re part of the CSA where we get chicken every other week, fresh chicken, so we have them throughout the winter.It’s parsley, that’s all it is, just a couple of sprigs of parsley chopped up at the end totally changes the profile of any salad. AH: It can be, but then I’ve used it in recipes where I use the same amount I’d have used with another salt and it just, nothing, butkis, it just doesn’t taste like anything. AH: Okay, so when you first had beaver, tell us a little bit about that story, what was your introduction?

I said, actually, it doesn’t eat wood; it eats the tree bark and all the soft tissue so that cambium layer that’s beneath the bark; on a very young tree, especially, it’s very tender and that’s what they love. I really enjoyed the introduction and all the mythology about roosters because I obviously relate to it, however the nutrition tips were an eye opener for me and I learned a lot of things I certainly wasn't expecting. And the same thing with curry; curry is more of a thing for a stew, it’s not a set combination of ingredients, so approaching it from that perspective really opens up whole worlds for people who don’t like curry. I was actually just talking to my seven-year-old because I teach a cooking class at her school, and every time I talk to the kids I’m like this is what we’re going to do. It was like one of those deals in the Bronx, they had this big open market, this was back in the ’70s; I don’t think they allow that anymore.

They use a lot of buckwheat up there so it’s a really interesting book from that standpoint because it’s not one that’s trying to, I think in American cookbooks very often we start to get into a trap of substituting the original ingredients for whatever bottled food is readily available. So what needed to happen, I had to explain that it needs to go in a greased bowl with the damp towel laid on top of it, but that’s a prime example.