Episode-84- TSP Rewind – Cooking With Garden Bounty, Game Meat, Preps And More
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Today is an episode of TSP Rewind, commercial free versions of past podcast episodes.
Today’s episode was originally, Episode-535- Cooking With Garden Bounty, Game Meat, Preps And More and was first published on Oct. 20th 2010.
The following are the original show notes from that episode.
A few weeks back I had Chef Keith Snow on the show and that seemed to be a big hit so I decided to do a show of my own today on cooking. We will discuss some of my favorite recipes, some traditional base techniques you can use in many aspects of your cooking, some unique things about using really lean meat like many types of game and more.
Join me today to discuss…
- Cooking is universal and a great way to spread prepping
- Today what is in our food is more dangerous that what we are eating
- Techniques that you can use for many dishes
- The Holly Trinity (not Father, Son and Holly Ghost)
- Rice that is never sticky
- Braising “Greens”
- Bone Stock
- Some of my favorite recipes using the garden or my preps or game
- Beer Bread (and many variants)
- Irish Soda Bread
- Pasta and Arugula
- Tortilla Pizza (do as thou wilt with this)
- Bacon Jalapeno Dove
- Rabbit/Squirrel/Venison Stew
- Grilled Roasted Potatoes
- Baked Summer Squash Casserole
- Roasted Winter Squash
- Quick Homemade Chicken Soup
- Bean Sausage Soup
- Potato, Sausage and Kale Soup
- Grilled Deer Heart
- Bacon Wrapped Deer Back-strap
- Tricks of the Trade
- Get pots, pans, gills etc. hot before adding food
- Allow food to come to room temperature before cooking it
- Rest beef and most meats at least 10 minutes before cutting it
- Red meats should never be “well done”
- Dry age meat if you can
- Prepare ingredients in advance
- Add items with great flavor or that cook fast at the very end
- Gas it the way to go if you have the option, glass top stoves second
- Parsley isn’t just a garnish, cook with it
- If something seems like a good idea, try it
- Watch cooking shows for techniques about recipes
- Remember traditions exist for a reason
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Just listened to this rewind and again a great show. Jack being from Northern Ireland your recipe for soda is spot on but instead of cooking it in the oven the traditional way is to make it about 1 inch thick cakes then cut in half. Cook this on a greased griddle pan over an open fire (traditional a fire fueled by peat/turf).
You can also get griddles for gas or electric stoves now. You will find the taste so much better and if it’s eaten hot off the griddle cut in half and covered in butter?
Also you might like to try traditional potato bread where you substitute the flour for mashed potatoes and don’t add the baking soda. Mix this into dough make into a thick pancake about 1/4inch thick and cook on griddle.
Thanks jack and keep up the great shows