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Finding the Forgotten Feast

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Cooking Basics

consomme recipe

French Consomme

By Hank Shaw on January 21, 2011, Updated June 23, 2020 - 18 Comments

Making your own wild game stock sets you on the path to mastering game cookery, but making wild game consomme puts you on the path to becoming a Jedi Master of wild game. This stuff is mind-blowing!

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how to lye cure olives

Curing Olives: Don’t be Afraid to Lye

By Hank Shaw on October 26, 2010, Updated October 28, 2020 - 49 Comments

Most of the olives I cure each year are done in a brine. But this year I tried curing green olives with lye. I was scared at first, but after some experiments, I’m now a believer.

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How to make mustard

How to Make Mustard

By Hank Shaw on October 18, 2010, Updated May 9, 2015 - 108 Comments

I’ve been making mustard at home for years, but until I had a conversation with another food blogger last week, I never realized that making mustard is a mystery to most. It shouldn’t be.

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butchered rabbit

How to Cut Up a Rabbit

By Hank Shaw on May 19, 2010, Updated September 1, 2020 - 130 Comments

I get a surprisingly large amount of queries about how to cut up a whole rabbit or hare. So here you go: Step by step instructions, as well as a recipe for Buttermilk Fried Rabbit!

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venison lasagna recipe

Not My Mum’s Venison Lasagna

By Hank Shaw on November 19, 2009, Updated November 7, 2017 - 18 Comments

Lasagne (or is it lasagna?). Whatever, it is a bedrock staple of my childhood in New Jersey. I grew up around a lot of Italians, and everyone’s mother or nonna made lasagna for special occasions,  like Sunday night. I’ve eaten more versions of lasagna than any man has a right to. Even my own decidedly

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How to Make Tomato Paste

By Hank Shaw on September 14, 2009, Updated February 5, 2019 - 41 Comments

How to make your own tomato paste, Sicilian style. Patience is needed, but if you have it, you’ll be rewarded.

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cream of chanterelle

Chanterelles and the Sexiest Soup Ever

By Hank Shaw on August 31, 2009, Updated April 4, 2020 - 57 Comments

Some people spend their money on gadgets, rare wines, drugs or Craftsman tools. I spend mine on mushrooms. And after eating an orgasmic mushroom soup I made with some chanterelles last weekend, I feel entirely justified in my choice. Who needs a cordless drill or a ’57 Dom Perignon when you have this soup? I’ve

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Drying Tomatoes Without an Oven

By Hank Shaw on July 30, 2009, Updated June 24, 2020 - 29 Comments

“Oh my Gawd, it’s like an oven out here!” This is a not-uncommon refrain heard in Sacramento in summer. Well, if life gives you an oven, use it. This is one of the few places in the country where I can consistently dry things without an oven: Sacramento typically sees summer days over 95 degrees

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