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Hanging upland game birds is a lot like dry-aging beef: It concentrates and refines flavors, tenderizes meat and generally transforms a pheasant from a rather boring chicken into a bird fit for a king. Here’s how to do it safely.
Hollyleaf redberry is sweet, pretty and abundant. It is also a mystery. I am confident about eating this berry now, but it took some research — the kind of research anyone who dares eat something unknown ought to do before popping it into your mouth.
If there is a fish in California waters more hated than a bat ray, I don’t what it is. “Everyone” says the lowly bat ray is inedible, but I know better. After all, a ray is merely a narrow-tailed skate. And skate sells for $20 a pound — when you can find it.
By Hank Shaw on April 1, 2012
Sacramento is a haven for amanita mushrooms. Many are deadly. But not all. One, the coccora, is among the finest-tasting mushrooms in the world. But be very careful.
Fine dining is a high-wire act, a balance between art, technique and flavor. Miss one element, and the dish fails. This dish, I am proud to say, did not fail.
I didn’t set out to make a wild duck hot dog. All I wanted to do was make an all-duck sausage, and that means you need to emulsify it, like a hot dog. Who knew my spice mix was the secret of hot dogs?
Amanita muscaria can be a hallucinatory mushroom, a possible symbol of Santa and his flying reindeer. But it also can be eaten safely, if you do it right. So I decided to take a Christmas trip down the rabbit hole…
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.
Posted in Culinary Experiments, Ducks and Geese, Pheasant, Grouse, Quail, Wild Game | Tagged chukar, doves and pigeons, ducks, goose recipes, grouse, partridges, pheasant, snipe, turkey recipes, woodcock | 24 Responses
I rarely make elaborate desserts, but the abundance of my foraging spot in the high Sierra has been so amazing I made an exception: Almost every ingredient on this plate comes from within a few miles of every other.
Blue Camas, camassia quamash, has been a staple of the Northwest Indians for centuries, but few modern cooks have experimented with this edible bulb. Here are the results of my experiments.