Recent content by lagom

Never had one in a cage, always took them out with a .22 long rifle. I would go the same way as a rabbit, sharp, quick knife. Any idea how old he is? The younger they are The nicer the meat tastes.

Yes it certainly does. We can’t all be out hunting every day, as much as I would enjoy that.

Pics? How did it come out?

Couldn’t resist sharing a childhood Saturday morning :) Looks delicious @phatch. Edit: I had to google lagomorph, learn something new every day.

Love a slow roasted duck on a spit, the smell gets the tummy rumbling :)

Fantastic, looking forward to a good read.

Another oil idea(props to the paprika oil @frenchfries) would be a nice spicy picual evoo, first harvest if you can find it, the greeness id beautiful and the spicy flavor is a nice contrast to the smooth texture of the hummus.

Dollar oysters should be a crime;(

For the pumpkin soup how about pea size balls of green melon, honey dew I think it is, cut with a small parisian and lightly salted a couple days before. The salt pushes out some liquid and intensifys the flavor and firms the texture. Added on top of the soup for a nice color contrast and...

Here in Sweden the tips, such as they are, are split evenly between the front and back of the house, usually on a monthly basis. It’s divided according to your working hours so everyone gets a fair split. The busy months can add up to a pretty good amout that is all bonus pocket money. Best part...

I would love to give it a good read and provide constructive feed back. Digital form or paper and ink? I’m open to either.

I shucked 6 dozen of these bad boys this evening but I’m not winning any speed contest. Have fun and keep your skin unpierced. :)

Wow, it’s been a looong time since I’ve strewed up a woodchuck, now you’re talking, that could be worth a flight to Beantown just for dinner.

Sous vide. Work well also if you wrap/vac and do it in a rational style oven say at 80c with a temp probe. Then sear and serve.

Took this from the smoker today. Pork belly roll with plums and lots of allspice. Could be even better with a wild boar belly ;)