I mean, if you are versed with keeping poultry, them they’re pretty easy. But most people aren’t farmers lol. Exotic breeds like muscovies can be problematic in the winter because they’re susceptible to frostbite, but a good coating of Vaseline on their caruncles and feet keeps them protected for a few days.
Fair enough. We have a small house that we keep our ducks in over the summer. They have a nice yard with a small pool. In the winter we have a pen in our chicken house with a separate door and separate small yard where the ducks live. We will the pen with straw and it has a Cozy Coop panel to keep them warm on the coldest nights. The chickens also do a fairly good job of keeping the house warm on all but the coldest nights. They have a pair of Cozy Coop panels up near the roosts at one end of the house and we can stick a little ceramic box heater in there if it gets stupid cold.
My wife makes pumpkin pie with a full lard crust from our pigs and duck egg pumpkin custard. I will dig into it hot from the oven and eat it like pumpkin pudding with bits of pie crust floating around on it with a blob of bourbon whipped cream melting on top. It pisses my wife off because the rest of the pie collapses so he always tells me not to touch them until they are cooled. Grrr…
Not necessarily unhealthy by default, but we used some noodle replacements that were a bit lighter calorically / carbs wise. Also probably some reduced sodium compared to places around here 😅
yeah, people are afraid of MSG but it’s as harmful as salt, but you add it less, last time i made fries i sprinkled them with msg, my wife liked it a lot, i didn’t dared to say her what i added;-)
Hunting quail is absolutely an upper class thing. That why rich people spend 10s of thousands on shooting suits and go out with their pure breed hunting dogs and antique shotguns.
I’ve never met a single poor person that has ever gone on a shoot, much less for quail.
You don’t know any rednecks? I’ve only gone shooting with other poor people. And quail are everywhere where I live, so they become one of the many things we shoot.
Looks good. Pork belly is tricky imo. Can end up too fatty and be pretty gross or sublime if a good cut and cooked / seasoned just right. I never order it unless it’s at a really reputable place. Also your plate is tripping me out. My brain cannot tell if it’s convex or concave.
Ya I agree, I think mine got quite fatty haha but never the less very delicious. I had some really good pork belly from a restaurant in Chinatown when I was in bangkok for a bit and since then i was like I need to make this when I get home!!
Didn’t follow any in particular, I usually wing it after watching a few videos. For this dish I used Chinese 5 spice powder.
Ingredients
Chicken
4-5 cloves of garlic
5 spice powder
Chopped Mushrooms
Chopped Onions
Fish sauce
Oyster sauce
Sugar
Star anise and cinnamon sticks
Recipe
Marinade the chicken with soy sauce
Fry the chicken, chop them into medium sized pieces or whatever size you prefer. Add chopped onions, mushrooms and garlic and saute them along with the chicken. Let the chicken brown on both sides. Let the onions brown and shrink
Add 1 to 2 tbsp fish sauce and 1 to 2 tbsp of oyster sauce and stir well
Add water into the pan until it covers the chicken three quarters of the way.
Add star anise, cinnamon sticks and the 5 spice powder. Also add half or one tbsp sugar. Depending on how sweet you want. You can always adjust this later.
Lower the heat and let everything boil for 30 min with a lid.
Taste the sauce and add salt to taste
High flame again and reduce the sauce
Add 1 tsp corn starch slurry to thicken it up if you like.
Not OP, but I made a version of red-braised pork belly roughly following this recipe a while back with results I enjoyed. I had to make a few adaptations to the ingredients to substitute in things that were easier for me to get -- e.g. sherry instead of shaoxing wine, and just used ~1/4 cup of my regular soy sauce since I couldn't get both light and dark soy sauce -- but it was still tasty.
Why specify that it was dog hunted? Only time I’ve been in a large enough group of hunters to actually cover the field without dogs I almost got friendly fired because that was too fuckin many people.
I've had really bad luck lately with finding good Indian food. The last few times I tried the food was alright, but not particularly flavorful. I like spicy and even asked for the dishes spicy, and they were still fairly bland.
Fortunately I moved recently so I'm hopeful I can find a good place now.
It’s actually pretty easy to make most Indian dishes at home. I’d recommend checking out Hebbar’s Kitchen on YouTube - my Indian mate swears their recipes are authentic - and best of all, no annoying intros/voiceovers/like-and-subscribe nonsense etc.
Thanks for the recommendation! Been meaning to get into indian to introduce vegan options into my dinner recipes. The hardest step for me is collecting the spices and figuring out how they work with each other.
Otherwise once you have the right spice mix you can just add it to a thickener / bulkening ingredient and you are good to go.
If there’s an Indian/Asian store where you live, they should generally have everything you’d need. The spices are generally divided in to whole spices and ground spices.
For whole spices, commonly used ones are bay leaves, cardamom, cinnamon, cloves, star anise, saffron, mace, and peppers (dried red chillies and black peppercorns).
For ground spices, most common ones are turmeric, chilli powder, coriander powder, cumin powder, asafoetida powder, garam masala and curry powder.
There are also some key seeds and lentils, such as mustard seeds, coriander seeds, cumin seeds, fennel seeds, urad dal
Finally, there are fresh ingredients like curry leaves and coriander leaves, and of course, the usual ones such as ginger/garlic/onions/tomatoes, which you should already have in your pantry/fridge.
With the above in your pantry, you can cook a vast majority of the dishes, at least, as far as spices are concerned.
As for figuring out how they work together, if you follow a few recipes you’ll notice common patterns, so once you’ve got a few dishes under you belt you’d start to recognize which ones you’d need. Easiest way to figure out how they work is to repeat a dish you’ve made and exclude a particular spice, or say doubling the quantity of a particular spice so that it dominates. With so many permutations and combinations possible, you could prepare a dish differently each time and keep things interesting, it’s so much fun playing around with this stuff!
I run into this problem a lot, and I think it’s because I’m white lol. I’m sure they get bitched out by Karens often. My solution has been to have my bestie, who is not white, tell the waiter that I want it very spicy. They usually trust her haha
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