How do I cook bear meat?
Does anyone have a suggestion for a good recipe using bear meat? A hunter friend gave me some, but I've never cooked with it before. Is any special handling required?
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detho
Drinking with Will Gordon: Samuel Adams Recreates New Albion Ale
I'm actually drinking one of these right now. Initially, I thought the finish was a little too sweet, but I think it has grown on me. At any rate, it has a nice smooth taste and makes for some easy afternoon drinking. Now that I know who the profits are going to, I might just pick up a couple more six packs.
The Food Lab: How To Make Carne Adovada (Chili-Braised Pork)
As another native New Mexican, I will say that this is never the way that I would make this dish (orange juice concentrate? sacrilege!). However, I have the benefit of having a lovely 90 year old grandmother who still drys her own home grown chiles (
I do find the surliness about this topic to be rather amusing. I am constantly using alternate ingredients to try to reproduce Asian or African flavors deriving from ingredients that can't easily be purchased here in America. I am simply a fan of bringing New Mexican tastes to the rest of the US, even if we don't all have access to the authentic ingredients. I can guarantee that no supermarket in my area (upstate NY) has anything close to the chiles I get from home, but I would hate for that to prevent people from being able to attempt a lovely regional dish.
On an unrelated note, does anyone have any suggestions for cooking up bear meat? I have found myself in possession of some, but I've never tried to cook bear before.
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As my grandmother always says, don't over knead the tortilla dough.
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The Thanksgiving turkey!
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Another vote for kofta, especially when it comes with butter bread.
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Poppy seed cake with cream cheese frosting. I am still trying to pry that recipe from my best friend's mother.
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This isn't technically in Chicago since the restaurant is up in Evanston, but you can get a dark meat box at the Chicken Shack for $5. It has two legs, two thighs, french fries, coleslaw, and two pieces of white bread to soak up any excess chicken grease. Additionally, it is the best fried chicken I have found in the Chicago area.
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I'm not actually sure what the big problem with browning is for people. I mash the lime juice and garlic and some of the salt with the avocado (usually 1/2 a lime per avocado) before I add any other ingredients, and my guacamole will stay green for at least two days in the fridge, or three with a little browning starting to occur. I don't think it tastes overly sour or citrus-y and since I am known in multiple circles of friends as the best guacamole maker around, I don't think I am off in my estimation.
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Anything counts as romantic if I don't have to cook it, but I prefer if it comes with good beer.