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cooking journal
12/28: made another batch of goat-and-chorizo chili. I think the goat may have been older, or I didn't cook it as long, because the result was noticeably chewier than the previous melt-in-your-mouth batch. And the chorizo from Whole Foods (this time) was noticeably fattier and gristlier than the chorizo from Flying Pigs Farms (previous batch). Still, pretty good chili, and we have leftovers for days.
12/29: Picked the rest of the meat off the duck carcass from 12/25, and tossed it with spinach and dried cherries, with a balsamic vinaigrette. No leftovers.
12/30: Chopped up a bunch of leeks, carrots, and turnips into a mirepoix, combined with the leftover lamb from Østgarðr Commons and the gelatinous stock extracted from the last two goat legs, put in crock-pot for about eight hours. Scotch broth. Nummy, and leftovers for days. I'm amassing a good-sized collection of caprovid leg bones that really should be made into something -- perhaps fipple-flutes -- but I don't really know much about working bone.
12/31: Some time ago we bought a Virginia ham, and we decided last week to cook it for New Year's Day. The directions that came with it say "Needs no refrigeration prior to cooking, but the ham will continue to dry out and may become too highly flavored if kept longer than two months." Oops: it's been on top of the fridge for about five years! What was sold as a 9-1/2-pound dry-cured ham is now about 7 pounds.
Anyway, I scrubbed the mold and pepper off the outsides, per directions, and put it in a water bath to soak for about 24 hours. Should be... interesting.
Meanwhile, tonight's dinner will be a venison steak in gin-and-juniper-berry reduction sauce, with baby potatoes roasted in duck fat, andcreamed spinach asparagus.
12/29: Picked the rest of the meat off the duck carcass from 12/25, and tossed it with spinach and dried cherries, with a balsamic vinaigrette. No leftovers.
12/30: Chopped up a bunch of leeks, carrots, and turnips into a mirepoix, combined with the leftover lamb from Østgarðr Commons and the gelatinous stock extracted from the last two goat legs, put in crock-pot for about eight hours. Scotch broth. Nummy, and leftovers for days. I'm amassing a good-sized collection of caprovid leg bones that really should be made into something -- perhaps fipple-flutes -- but I don't really know much about working bone.
12/31: Some time ago we bought a Virginia ham, and we decided last week to cook it for New Year's Day. The directions that came with it say "Needs no refrigeration prior to cooking, but the ham will continue to dry out and may become too highly flavored if kept longer than two months." Oops: it's been on top of the fridge for about five years! What was sold as a 9-1/2-pound dry-cured ham is now about 7 pounds.
Anyway, I scrubbed the mold and pepper off the outsides, per directions, and put it in a water bath to soak for about 24 hours. Should be... interesting.
Meanwhile, tonight's dinner will be a venison steak in gin-and-juniper-berry reduction sauce, with baby potatoes roasted in duck fat, and
no subject
We've got a couple of books about working bone if you'd be interested in looking at them come the Gathering.
no subject
We've got a couple of books about working bone if you'd be interested in looking at them come the Gathering.
Sounds like a plan! We have a couple books about making EZ wind instruments, and an article or two about instruments from skeletal remains, but I don't remember whether they cover working with bone.
(And yes, we have a gracious plenty of carpovoid femurs. Decent pork products may be hard to come by in our neighborhood, but every spring leg-o-lamb goes on sale for $1.99/lb. Go fig :->)