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

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AH: I mean it’s a little hard core, even for me, but I can totally understand that. A lot of stuff I’d like to try a bite first. KG: The one thing that I had done right from the beginning, because I self-taught, there are so many things that I assume when cooking, that people know. My husband was testing a recipe for me and my description was to make flat bread. However, you needed to cover it with a damp cloth to allow it to rise. So he calls me in for me to answer a question and I look at this little lump on the side board and I go, what’s that, and he says, that’s the flat bread. It was tightly covered in this damp towel. 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. So I had testers for all of my cookbooks. AH: Is there a period of aging or anything like that, that people want to observe? Or is it just a fresh meat? AH: Which is surprising. That, and the fact he doesn’t like nuts, walnuts or something really innocuous like that. KG: It’s fine. I’ve been trying to get a python for the past couple of years. So talk about something great for my birthday, my husband a few years ago had found this place in Nevada with all this wild game meat so he got me all this wild game meat for my birthday, I had python, I had iguana, I had llama tongue, I can’t even tell you what else. It was amazing and my friends are like, only you would be excited about this stuff. Yeah!

KG: I will say that I’m curious because a friend of mine caught me a farm-raised salmon that must have gotten out of the pen when they were closing down and it was pink so I don’t know if it was at the end and it had been eating shells or been eating dye, but I’m going to do some research on that. Thank you for that. AH: Unless you’ve watched the show, Last Man On Earth, there’s no chance of really every one of these wild meats becoming extinct, I think we just need to start appreciating them more. I don’t think the issue is not enough food, I say this repeatedly on the show, it’s not an issue whether or not there’s enough food to feed the seven billion or nine billion that we’re expecting in forty years, but it’s more of let’s not waste and let’s look at other sources that are around us, and in this case rediscover the foods of our ancestors.KG: I will support you 100% because I cannot tell people enough that what you have just said is that it is so important to start with basic, fresh ingredients. Sometimes just using one fresh herb as opposed to dried makes all the difference in the world.

KG: but it makes a difference, everything from scratch. And you know what? If you go through my cookbook, 50 Ways To Eat a Beaver, there are some very simple recipes. You can substitute any red meat in there but it’s just a matter of having, I have a lot with dried because a lot of people don’t have fresh herbs in there, but it’s all what you like and what you will add into the recipe to make it yours and to enjoy. Some people have complained about her health advice being bad. Well, she knows her views are controversial. I didn't take her health ideas any more seriously than any other advice that food can cure diseases. But it pretty much comes down to "eat whole foods, avoid processed foods". KG: For beaver and squirrel, the fresher the better. There are some meats that it’s important for it to hang, a lot of red meats. However, that said, for beaver, I usually get it, my brother catches it, traps it, puts it right away in the freezer, unless you’re going to eat it right away.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.KG: It actually totally makes sense because you are not subject to hunting a wild game while in New York City. AH: Yes, totally.So what are some of variabilities from one season to the next, or one year to the next? Why doesn’t it always taste exactly the same? We know that it’s wild, but are there things like a drought year, how is that going to impact? KG: Right, all of our greens and other kinds of proteins; the beans, the legumes, are all very healthy and a great compliment to the diet. AH: Ah, I think that those are two good ones, but at that point, you’re not getting complicated, but I’ve had to explain to people what thyme is, not to mention cardamom isn’t even in most people’s vocabulary.