The other night I was helping my child read a book about ducks, and I was amazed to learn that there are more than 83 types of duck in the world. Having grown up in Minnesota where duck hunting is a popular hobby, I started reflecting on all the different ways that I had eaten duck as a child. I started talking to my child about this and she started laughing. She said that Elmer Fudd was the only duck hunter she knew. I decided right then that I must introduce my child to wonderful duck soup recipes.
Posts Tagged ‘birds’
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If you love making ice cream and desserts, then you would understand how important it is to have a waffle maker in your kitchen and nothing can make a waffle half as good as a commercial waffle maker can.
Last Updated Jan 2020 – Poultry scissors are an invaluable tool for properly preparing chicken. While you can certainly carve a whole chicken with a knife, some patience, and no small amount of skill, having a good pair of dedicated poultry scissors or even sturdy kitchen shears makes the task much, much easier.
Many people wonder if there is a way to prepare the turkey liver that is usually found inside your Thanksgiving turkey. Thankfully there is! In fact, there are a few ways you can put this often discarded part of the turkey to good use in ways that you may never have thought of.
What is the best grill smoker combo – Summer 2020
Last Updated Jan 2020 – Its summer time – your kitchen feels cramped and lonely because everyone else is enjoying the open space of the garden with an ice-cold beer. You start to dream of a cooking space near a real fire. Cooking tasty racks of ribs… outside – like a Neanderthal. Well stop your whining and get out there – start a fire, cook some meat, drink a beer and beat your chest.
When the common question of country and food association is raised and the country in question is Scotland, two foods typically spring to mind – porridge and haggis. While these two foods converge at one end of the food spectrum, in that oats (in the form of pin-head oatmeal) are a primary constituent of Haggis; at the other they have diverged to a significant degree.
Ann Hope succinctly describes this divergence in Caledonian Feast – “Strange that, while porridge was easily accepted throughout the British Empire – some would say it as an integral part – haggis remains a curiosity outside of Scotland, an unfamiliar object which calls forth defensive ribaldry in its own country”