Feeling a little Chicken ???

kandee2013:

Greetings Carnivores,
I bought some fresh whole Chickens we had on sale the other day and I was reminded of a Blog post I wrote a while back. I believe that post deserves to be revisited, especially since I have been fortunate enough to gather a whole bunch of new followers to my humble Blog that may NOT have seen it.
Twice as nice, second time around. I hope you enjoy.
Please click “FOLLOW” at the top of my page and you’ll receive notifications every time I write something here.
Stay hungry Carnivores.

Originally posted on Carnivore Confidential:

Greetings Carnivores,

Who doesn’t like Chicken? It’s one of the highest volume, commercially produced, affordable proteins … period. They’re always available, the price doesn’t really fluctuate seasonally like Beef, Pork and Lamb and, whether you choose Free range or Grain fed, it’s always a great value for your protein dollars. The only time it’s NOT really a bargain is when you choose to buy parts vs. the whole bird because then you’re just paying for someone else’s labour.

I know I’m not really telling you something you don’t already know here and, I mean no offence to anyone … I thought I’d just highlight a few things for you that I ALWAYS do.

I ALWAYS look for specials on Drums, Thighs, Leg quarters and Whole birds. Whenever possible, I will buy the bird whole. This to me is a no-brainer since they’re just so easy to take apart. When…

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Rib Eye 101: How-To Grill A Great Steak

kandee2013:

Greetings Carnivores,

I’ve been meaning to write something about the beef Rib section for some time now. Lucky you … today’s the day.

The beef carcass has 13 rib bones per side, and the front quarter includes 11 of them. The Chuck has 4 bones, which leaves 7 for the Rib section. I’m often asked the difference between a Rib roast, a Standing Rib roast and a Prime Rib roast. Truth is … they’re all exactly the same cut with the only ‘real’ difference being the “Prime” designation refers to restaurant quality.

Valentine’s day has come and gone for another year and I know many of you like to take your significant other out for a nice 5 star meal at a fancy-schmancy restaurant and for me, nothing beats a Rib steak. The Rib eye is the same steak, just without the bone.

Chef Jeff Parker, a fellow I have mad respect for, has written a great Rib eye post on his Blog, and it ties very nicely into what I wanted to say re: the Rib section so, today with his kind permission I present his post, re-blogged on my site.
I hope you enjoy it.

Please click “follow” at the top of the page (Carnivore Confidential) and you’ll get an email notice every time I write something new.

Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential

Originally posted on Bull BBQ Blog:

Grilled-Rib-Eye-101 Rib eye is hands-down my favorite steak and a great one for the grill.  The marbling in a rib eye makes it juicy delicious and pretty hard to overcook – at least from a dried out point-of view. Personally, I think it is at it’s best when cooked to the rare-side of medium rare, however is still juicy and delicious when cooked to medium+.  You’ll have to keep an eye (pun intended) on them to watch for flare-ups – a small sacrifice for all that well-marbled flavor! If flare-ups do occur, simply move them over to a cooler part of the grill.

Butcher shop lesson: Rib eye steaks are cut from the primal forequarter rib/upper chuck portion of the beef.  From there, the primal is cut into a standing rib roast a.k.a.  prime rib (but only if it is prime grade beef!). If the roast is then sliced into…

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The call of the wild … it’s all about the game.

Greetings Carnivores,

When I was a young lad, I LOVED spending time hunting and fishing with my Dad. He was an avid outdoorsman and as such, instilled his great love and respect for the wilderness in me. Back then I was too young to carry a gun of my own, so I would tag along on those cold, early mornings helping him set out the decoys and sitting for hours, waiting and watching. Ducks, Geese, Pheasants, Grouse, Rabbits, Deer, Moose, Caribou and Bear. We never hunted for trophies, and always used every bit of what we harvested. My favourite trips involved heading out to the wilderness for a week or more. I was always the youngest one in camp and I felt SO privileged to be included in this Grown-up world.

My Dad is gone now, and so are all the other Old timers that gathered every year at the hunting camp up north. The strange part now is, I’m the oldest one in camp, all the other Sons are younger than me. Looking back at those early years, I’m pretty sure all those experiences (and the salty language) helped to mold me into the person I am today, with a deep love and respect for the out-of-doors, and all things wild.

Oh, and a full repertoire of swear words and bad jokes too.

I know there are a lot of people who don’t agree with hunting but the simple truth is, many of these species have no natural predators and without the intervention of a controlled hunting season, a lot of these animals would over populate their territories. The Ministry of Natural Resources closely maintains population information on all game animals and accordingly, issues licences for the ‘culling’ of them annually.

The season for hunting is short, so the ‘window’ for filling your freezer is very limited. A lot of folks especially in the far North, rely on this window to stock up for the long Winter. Keep in mind if you don’t eviscerate and cut the game yourself, you must source out an abattoir or butcher who is federally inspected and remember, it’s illegal to sell “hunted’ meat here in the Province of Ontario. I’m sure similar restrictions apply for the rest of the country, and it’s easy to check for yourselves on the internet.

Recently, the ‘ol  Water cooler was the source of yet another frequently discussed theme, and a topic I get asked about quite a bit. My friend brought up a blog post I wrote back in the Fall regarding Wild game (if you missed it, you can check it out here “It’s that time of the year… Wild Moose”) and the question was, … now that the hunting season is over, where do you find Wild Game?

For those of you who don’t hunt or rely on Mother Nature to help you fill your larder, there are LOTS of resources available to you to satisfy your “Meat tooth”. The ‘net’ is a treasure trove of information on where to find, buy, prepare and cook everything from Boar to Kangaroo (which, incidentally I had the chance to taste for myself last week … delicious!!). You’ll find sustainably produced, ethically treated, antibiotic and hormone free, farm raised game choices and, I’m sure you won’t be disappointed.

Please click “follow” at the top of the page (Carnivore Confidential) and you’ll get an email notice every time I write something new.

Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential

Did it just get chilly in here ?

kandee2013:

Greetings Carnivores,
I am constantly asked questions about safe handling and proper storage of meat so, I present today a post I wrote last year.
Give it a look and I hope it helps answer any questions you may have regarding this topic.
Stay hungry :)

Originally posted on Carnivore Confidential:

Greetings Carnivores,

Today’s topic: the Freezer.

It’s always best to eat fresh but that’s just not always practical and of course GREAT savings can be had when buying in bulk so, … everyone knows that in order to ‘prolong’ the shelf life of meat, fish and poultry it’s a necessary ‘evil’ to put it in the freezer.

We’ve ALL put a bottle of something in the freezer to give it a ‘quick’ chill, only to forget about it until it’s too late. The resulting mess of broken glass and frozen liquid demonstrates exactly what happens to meat at a cellular level when it freezes.

Fresh meat can contain up to as much as 75 % NATURALLY occurring water. When water in the cells of meat freezes, it crystallizes and expands, rupturing the cell walls (just like the forgotten bottle). When thawed, the water from the ruptured cells melts (ever notice…

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Ho, Ho, Ho

Greetings Carnivores,

For the past 3 + weeks now, I have been suffering through severe technology withdrawal. My computer lost it’s ability to compute, and it’s diagnosis was (according to Best Buy) terminal. This is why there has been a dramatic Carnivore Confidential void in cyberspace.

I am currently pecking this out on a 1st generation iPad, loaned to me by my Brother-in-law and … it has me just about ready to pull my hair out. In fairness to this little device though … I think I’m expecting too much from it.

At any rate, I wanted to send a “Shout” out to all of you who follow my humble musings and wish each and every one of you a very Merry Christmas and all the best in the coming New Year.

I have taken my computer to a friend for a second opinion and depending on his findings, I may or may not be up and running again soon.

Stay hungry friends.

Flecks, Specks, Streaks and Ribbons … the key to a well marbled steak

kandee2013:

Greetings Carnivores,
In the absence of writing something new (forgive me … this time of the year has me REALLY hopping) I re-direct you to a post I wrote a while back. I get asked daily about what to look for in a good steak … take a look.
Hope you enjoy it and, please click “follow” at the top of the page to get notices every time I write something new. Stay hungry :)

Originally posted on Carnivore Confidential:

Greeting Carnivores,

I often find it funny in a really tragic sort of way, that the very BEST steaks in the display case are the ones that frequently remain unsold. How can this be?

Simple … education.  Hopefully, that’s where I can be of some service.

Many, MANY times I come across a particular primal Strip loin or Rib eye that is really exceptional.   You can’t easily tell by looking at the outside but, once you start cutting and, it reveals a really WELL marbled texture with specks, flecks and ribbons of well dispersed fat throughout the lean flesh … well, I either set them aside for myself or, I tray them up for you. Here’s the problem: more often than you would think, folks leave the best ones behind because … ewwwww TOO MUCH FAT !!!.

I believe people just don’t know what to look for in a…

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Huerta Los Tamarindos … what a GREAT experience!!

Greetings Carnivores,

As you know by now, I was basking in the warm sunshine of Los Cabos Mexico last week, courtesy of my Spousal equivalent’s hard work. She and her team at GFS, out hustled everyone else in her region and won a sales competition. The reward for winning? An all expense paid trip for her team and their spouses to Los Cabos Mexico, where we joined winning team members from all the other regions across the country. I think there were 44 of us in all.

One of the MANY activities we were involved with, was a trip to visit an Organic Farm/Cooking School/ Restaurant called Huerta Los Tamarindos.

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The view from the terrace looking out over the farm

It’s rather difficult to put into words just how impressive this place was and sadly, some of my photos aren’t of very good quality (hand held smart phone … my bad) so please forgive me but, I hope you get a ‘feel’ for it.

We were picked up by mini bus for a short ride out into the Mexican countryside. Turning off the highway onto a nondescript dirt road, we travelled on what looked like a dry riverbed for a few minutes.

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Our host Enrique Silva

After a short bumpy ride we arrived at Los Tamarindos, where we  were greeted graciously by the owner Enrique Silva and offered a cold glass of (non-alcoholic) Lemongrass Iced Tea … oh my, DELICIOUS!!

This outdoor setting was reminiscent of a village scene in Tuscany, complete with prep-stations all around a couple of big BBQ’s.

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Prep stations ready for volunteers

After an overview of the Certified Organic farm by Enrique, we were split up into groups for various tasks. My group went for a short walk into the fields to harvest wonderful fresh Tomatoes, Onions, Beets and Herbs, then off to our prep-stations to chop and dice. Next, we were moved to another station to learn how to make the perfect Margarita using the freshest ingredients … to say I could have stayed at THIS station all evening is a understatement :)

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The Carnivore with Enrique Silva

When Enrique asked for a volunteer to man the grill, I happily stepped up.

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Wonderful family-style seating for a FANTASTIC meal … prepared and enjoyed by all of us.

Wine tasting/pairing was followed by dinner, served family style and consisted of baked eggplant rolls with tomato basil sauce, Los Tamarindos salad, grilled local fish, chicken and pork, grilled vegetables, house herbed flat bread and fresh pico de gallo, finished off with heirloom plantain drizzled with Oaxacan chocolate and mango jelly with cheese.

Ya … I know … you’re drooling right??

Our perfect meal was framed against the backdrop of another warm Mexican sunset, just as a full moon rose over the landscape … does it really get any better?

Click here for a link to Huerta Los Tamarindos in San Jose del Cabo. And when planning your next visit to Mexico, include a visit to this wonderful spot … you WON’T be disappointed !!

What a great experience for a crazy foodie!!

Until next time, thanks for reading and following. Please come back and comment, ‘like’ and ‘follow’ my posts through WordPress, Facebook (www.facebook.com/carnivoreconfidential) and Twitter (@DougieDee).  I will do my very best to continue to bring you informative, educational and hopefully well written, witty dialogue.

I REALLY appreciate your support.

Stay hungry Carnivores :) :)