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I would not post here if I was pulling your leg. I have purchased all of these items and need to find a way to cook them before they spoil. If it seems does not seem plausible then my apologies. I ate the duck eggs already sunny side up. I have an extensive history of eating raw meats so that...

In that case then, should I just forget about eating the emu, ostrich, and elk tonight? If so, then can I just put them in water with your recommendation of spices, bring it to a boil and just let it sit all night summering until tomorrow evening it is soft? (about 20 hours) Then, I can do the...

The dorm that I am in actually has a community kitchen with a full stove with the exhaust range hood over it. It also has a nice top freezer refrigerator as well as having a blender and brand new microwave. It is really raining hard tonight so I'm not too sure if I'll be able to run to the...

I am in Madison, Wisconsin right now for the summer in the dorms. I have very few dishes to work with like a big pot, a crappy pan, a smaller pot, and an even smaller pot. (I can post pics if needed) Oh, and a parsing knife. I went to the farmer's market here this past weekend and bought...

I am looking for two knives. 1. 8-inch chef's knife 2. meat cleaver * best/easiest apparatus to sharpen them with also * Price is not a huge problem for me but this is how I would like to approach this. I would like to purchase two knives that are the best possible purchase for the least...

Would you happen to have a recipe taking into account everything I have available in my kitchen? I have been looking at this one but I'm not sure though how I should modify it: The Best Way to Roast a Duck (Hello, Crispy Skin!) | The Hungry Mouse

It's not for a science project or anything. I want to put on a ton of weight but I want to get really fat by eating the most fattest natural dishes that I can make. I would like to make everything 100% and I have bookmarked recipes for making ketchup, spam, and a lot of other things from...

I know I have the other thread open about "random meats" for daily recipes. But now I have a specific task. I need to render duck fat. The Bitten Word: Rendering Duck Fat ^ I read the above link and it says I just have to remove the skin and fat from the duck and then just render the fat...

I need a specific way/method listed to clean them correctly...

12/28/12 dinner 1. Finally this thread is in the right place. Sorry for the initial movement around. 2. Any ideas for tonight? I am going to render duck fat with one of the ducks later this week probably so I'm not going to use the ducks just yet. I feel...

Any other ideas you have? I don't have any bread. I would buy some or try to make some but perhaps another day. I rarely eat bread. But I am glad that what I have has finally been identified. :)

12/27/12 dinner Any ideas for tonight? I am going to render duck fat with one of the ducks later this week probably so I'm not going to use the ducks just yet. I feel like eating the beef tongue or the pork belly. Ideas? :) ------------------ Everything I have: fridge: eggs...

View image: fat1 View image: fat2 I don't know why it didn't work but try these two links. It is beef fat.

http://www.discusscooking.com/forums/f17/iso-tripas-intestines-recipe-82520.html In the above link, I tried to cook tripas but I ended up messing up the entire recipe because I did not clean the tripas correctly. I would like to try tripas again. But this time I want to cook it with...

Sorry for the delay. I finally got my camera to work and I have taken two pictures of what I am talking about. Hopefully everyone should be on the same page after seeing the fat. Here it is: http://ptpimg.me/588zen.jpg http://ptpimg.me/u9kqom.jpg

It's ok, snip. I am grateful for the recipes. :) 1. How was I supposed to cook it though? The broiler settings on my oven only list “High” and “Low”...? 2. What about the black sections on the food I cooked?

I think you guys are misconstruing what I am saying. I have pieces of fat that I got from my butcher. I don't think I can spread that on toast. It is solid pieces of fat not a liquid. So, I also can not fry other foods in it. I think you all are referring to the rendered fat that I...

No ideas for soups or whatnot?

Ah yes, I will have to make a list of all the cooking equipment I have next. And I do not have a grinder. use with "thin sliced par boiled potatoes" <- what do you mean here?

My butcher gives me free fat when he is finished for day. What I have been doing is putting the fat into a pot and heating it on a high heat until a large amount of oil is rendered. So, I melt the fat into oil (aka lard). I drain all the lard off and put it away for latter uses. But what do...

Ok, I have done jennyema’s and snip’s recipes. Some things: I will have to have portions listed for any recipes I do. I realize some can do by taste but I am not there yet. So, by grill you mean oven. Seems like you meant two different things after reading the above. Anyway, I...

@jennyema - I'll explain both of them. The bile I used for papaitan and the beetles crickets I use for ararawan. @snip - Yeah, I have a lot of spices. Not intentionally though. I just try a lot of recipes online and they list spices that I buy once and never use again. I am hoping to...

I have made a list of every single thing that I have: (i think...) fridge: eggs, spoiled milk, smart balance butter, “regular” butter, mayonnaise, mustard, quinoa, honey, red pepper paste 고초장, orange 1, apple 1, anchovy seasoning 멸치 다시다, grey poupon sauce, 357 magnum hot sauce (very hot)...

Hello! I have a very almost rotten sugar pie pumpkin, three chicken breasts, and two slices of pork belly. Besides that I guess I have "regular" spices and some eggs... Any ideas?

I was going to try cooking a full Thanksgiving meal this year because I have been cooking a ton ever since I started thinking of myself as a chef-in-training. But, I have been looking at recipes here and I do not yet have enough of the essential kitchen equipment (pots/pans/mixer/etc.) to...