I broke down a squab. The issue is that I accidentally remove too much of the breast skin when taking off the legs. How can I avoid this?
It’s happened every time. Seems a bit of a waste bc essentially I’d only get one proper portion out of each breast when making an appetiser.
(squab seasoned with mix of coffee, salt, morel powder and toasted cardamom)
Pretend you’re a serial killer. Spread the legs wide and cut closer to the kneecap instead of the crotch.
My wife claims to not like cardamom, but I sneak it in with pork roasts sometimes. She likes it, she just isn’t aware of the fact.
And the combo w/ morel powder is just brilliant.
I first started using it a long long time ago with chanterelle in marscapone. 
If the definition is still 3 with a cooling off period in between, I’m fine.
I am mediocre at best in most things, but I do take pride in my understanding of flavours
Good! You should. 
Also, found these the other day sorting through my spice cabinet:
They’re from like 2018 or so, this humongus morel patch I found and plucked a bunch of little ones to hold me over until they matured.
They did! They’re perfect!
Thanks! They are not as “nooks and crannies” as I would have liked but they’ll make a sammich.
They look great!!!
Thanks! I’m just as surprised as you are 
Lol. I’m not surprised! Your stuff always looks good.
I was! Not all of it. There have definitely been failures.
Ok. Maybe. But I can’t think of anything that you’ve ever posted that I wouldn’t eat.
Yesterday I overcooked one of my squab breasts but it was still really juicy and tender (I still prefer rare to medium rare)
is there anything wrong with squab that’s not pink?
I definitely need to work on butchery. I take too much skin off the breast, leaving a lot of meat exposed when it tightens in the pan.
As long as it tastes good, no.
Some may consider it a crime, as I didn’t braise these, but they tasted positively pornorgraphic
Costco had beef shanks on sale, so I seasoned them with salt and pepper, sealed them with that master stock I’m making and some Amish butter, sous vide bath at 155 for 24 hours, seared in cast iron with tallow, then Amish butter and garlic baste. They cut like steaks, rather than braised, and had incredible flavor.
I took the bone marrow and put it on top of my eggs
A “clean out the fridge ” meal that turned out pretty good.
Leftover cumin lime rice, garlic chick peas, chicken thighs, all the herbs chimichurri.
Wife loved it, but she’s doing the v-diet right now, so take that how you will.
Hunger is the best spice! Funny enough, we did chicken thighs last night as well. I made a cobb salad for the Valkyrie to have a chicken vehicle
Which, if nothing else, demonstrated that I can still manipulate some vegetables without bursting into flames…although the cobb salad is really just an excuse to eat bacon, eggs and blue cheese.
