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Summer’s over, the cottage is locked up for the winter and the relaxing drive to the country will have to wait till next year. But, you will always have the memories of hitting that defenseless god’s creature when you stare at the dent on your grill or hood.
I read in an article last summer that an avid long distance driver cooked his meals on top of his engine as he drove. Which brings me to today’s message, how to cook game meat.
Bison-Similar taste to beef with added advantages such as higher in protein and less cholesterol. The meat
should be cooked slowly but served rare to medium rare. Due to the density a smaller portion size is more than acceptable. Grilling is the way to go whether a steak or burger.
Rabbit-Images of Bugs Bunny come to mind (sorry). Pan-fried until tender with a bacon garnish or ala coq au vin – fricassee.
Goose-has a distinctive taste, stronger than wild duck. Always marinade in buttermilk for a day. Stuffed goose with a hint of apple is a crowd pleaser. Cook meat until the juices run clear for optimum results and baste often.
Where do animals go when they lose their tails?
They go across the road to the retail shop. (Groan)
Ever wondered what the four sided of a grater are for?
- Sharp edged large holes to shred soft cheese.
- Small holes with sharp teeth to grate hard cheese.
- Fine holes for grating zest or fresh ginger.
- Wide, sharp slots for slicing soft cheese or potato.
Gadgets:
What’s the difference between corkscrews?
The lever-type or “French” corkscrew
This type of corkscrew has a bottle opener on top and two wings on either side.
Opening a bottle of wine with this corkscrew is a snap. Just position the metal “drill” in the center of your cork and twist. As you twist the wings rise. When the wings are at 90 degrees pull both levers down. Repeat until you have removed your cork. DO NOT pull early or on an angle, you will damage your cork.
The waiter’s corkscrew
One word “finesse”! Showcasing the talents of the sommelier. By carefully leveraging the bottle the server is able to manually open the bottle. This does take some practice. So try it out at your friends place first.
Knife sharpeners
To get a sharp working knife you must learn or be able to use a sharpener. Remember it is less dangerous to have a sharp knife than one that’s dull.
Steel-the most used type of sharpeners. Angling your blade to put on a sharp edge.
Sharpening stone-the most effective to rid of all defects.
Hand held “pull” style – simplest and most quick.
Safety: After sharpening always wipe-off and wash the blade, metal shards are always present when sharpening. Using the above methods you can also sharpen skates, nail clippers and scissors.
This is not connected to my last blog, relax. I made a promise not long ago to pass on my multiple layer frozen chocolate mousse cake, so hear it goes:
-In a food processor combine 15 pieces of Oreo cookie and 5Tbsp softened butter.
-Mix to form a paste consistency.
-Place the mixture in a spring form pan and even out to form a crust.
-In a sauce pan combine 10oz chocolate chips and 5Tbsp butter, melt and then let cool.
Separate 10 large eggs
-In a mixer beat egg whites with 1/3 cup sugar, allow to form stiff peaks, set it aside.
-Beat yolks, add 1 tsp pure vanilla extract and ½ cup sugar.
-Add chocolate chip mix to yolk mix. Mix well.
-Fold in egg whites.
-Pour half of the mixture into the spring form pan and place the other half in the fridge.
-Bake at 350 degrees for 30 minutes.
-When the cake cools add the remainder of the mixture from the fridge.
Place in the freezer.
-Beat 1 container of dessert topping and 5 tsp icing sugar.
-In a sauce pan add 1 tsp instant coffee, 3 Tbsp butter and 5oz chocolate chips, let melt and cool.
-combine the chocolate mix with half of the dessert topping.
-Remove cake from the freezer, place the chocolate topping on top and return to freezer.
-1 hour later place the last “white” topping on the top of the cake.
-Garnish with chocolate liquor and chocolate shavings. Return to the freezer.
Take out of the freezer 15 minutes before serving.
For our lactose-free friends, replace butter with margarine.
Recently it has been proven that the choice of music one listens to links to their personalities. Jazz fans tend to be creative and outgoing, Country western fans were found to be hard working, but introverted, and Rap fans are outgoing and far from gentle.
In similar fashion what you will experience in food gives the impression that either you are outgoing or not. You like spicy, means you have flare. Exotic dishes you enjoy being free and adventurous. Home cooking you are reserved and generally not willing to take chances.
So here are some “flare” and “adventurous” opportunities.
If Tabasco is your friend try and replace it with wasabi.
Have you been to China Town? Try anything on display!
Lizard soup – a delicacy, chocolate grasshoppers fondue style, alligator stew, sorry – anything dog, monkey brains, snake (tastes like chicken) or frogs legs (also chicken).
Been north of the border try poutine (fries, cheese curd and gravy) in La Belle Province Quebec or seal further north, biltong (beef jerky) in South Africa or Caribou closer to home.
Next time you make a party, have a blind taste test and throw in one of the examples above, sure would make for a memorable night!
The past 20 years have seen huge growth in single malt whiskies. So much so that the inflated costs have made certain brands and even regions a rarity therefore making an elite whisky.
What’s the big deal?
Prestige and appreciation!
The 70’s and 80’s had James Bond’s number-a smooth martini, 60’s had cocktails, the 40’s (war years)
anything straight up, to forget what was going on.
Powerful entertainers, millionaires and the monarchy have had such an impact on the rest of the world creating a desire for single malts. Specialty stores and venues, whisky societies and clubs even on-line tasting, yes on-line tasting has shot the stock through the roof. Even a young 10-year-old malt has doubled in price over the past few years partly due to increased taxes -governments always hop on the bandwagon and the increased education of the discerning palate.
Here are some tips to enjoy your single malt:
Choose the appropriate glass. One that is easy to hold and can contain the aroma.
Nose-appreciate the aroma. Each dram you will appreciate differently.
Color-will depict the type of cask-oak, sherry etc…
Swirl the glass-you can determine alcohol and sugar levels
Add water-to enhance the nose…again!
Sip-hold the whiskey in your mouth, swirl, and let your taste buds react
Taste-enjoy the flavors
Finish-swallow and breathe slowly
To be called Scotch, it must be aged in oak barrels in Scotland for at least three years.
My favorite Scotch whisky is to start with a lowland first then on to an Islay.
Slainte – Cheers!
