Our friends at Starchefs.com feature a simple method for deboning chicken, duck and other poultry.
Deboning poultry is a valuable kitchen technique. It promotes even cooking and easy serving. Once deboned, the poultry can be used in a variety of ways, including stuffed and rolled, as shown in this recipe.
STEP 1: Starting on the backside of the duck, slit from neck to tail.
STEP 2: With scissors or boning knife, gently follow along breastbone and separate thighbone from joint. Repeat on the other side.
STEP 3: Remove thighbone from each side.
STEP 4: Cut wings off at the second joint.
STEP 5: Lay ducks out flat, cover with plastic, and pat lightly with meat mallet until meat is even at ¼ inch thick.
Tuesday, April 10, 2007
Monday, April 09, 2007
Long live the Cheese Revolution!
Mauritanian cheese maker battles EU
Even after fighting Brussels for 13 years, British-born Nancy Abeiderrahmane is convinced she will one day penetrate "fortress Europe" to sell her Mauritanian camel's cheese in the European Union.
In the office of her dairy on the outskirts of the capital Nouakchott, Abeiderrahmane shows off her different products: packages of milk from cows, goats and camels, yogurts and, last but not least, her specialty -- camel's milk cheese, which she says is a world first launched in 1994.
While many of the products have found a good market in this sparsely populated Muslim country in northwest Africa, the dairy, called Tiviski or Spring, has a public relations headache at home -- struggling to persuade the traditionally nomadic Mauritanians that camel's milk cheese is edible.
*****
That is an effort we can all support, but this next one??? Maybe not...
*****
Does the world really need Human Cheese?
"I think it would be fantastic to try making cheese from the milk of humans," writes Brent Emerson of Oakland, CA. "My goal would ultimately be to identify a large set of mostly-vegan lactating women to use as milk sourcers."
"Imagine the vegans, running through the streets with joy, eating pizza and grilled cheese sandwiches and other cheesy delights! Imagine their digestive systems, happily digesting milk produced to meet their own species' needs!"
Even after fighting Brussels for 13 years, British-born Nancy Abeiderrahmane is convinced she will one day penetrate "fortress Europe" to sell her Mauritanian camel's cheese in the European Union.
In the office of her dairy on the outskirts of the capital Nouakchott, Abeiderrahmane shows off her different products: packages of milk from cows, goats and camels, yogurts and, last but not least, her specialty -- camel's milk cheese, which she says is a world first launched in 1994.
While many of the products have found a good market in this sparsely populated Muslim country in northwest Africa, the dairy, called Tiviski or Spring, has a public relations headache at home -- struggling to persuade the traditionally nomadic Mauritanians that camel's milk cheese is edible.
*****
That is an effort we can all support, but this next one??? Maybe not...
*****
Does the world really need Human Cheese?
"I think it would be fantastic to try making cheese from the milk of humans," writes Brent Emerson of Oakland, CA. "My goal would ultimately be to identify a large set of mostly-vegan lactating women to use as milk sourcers."
"Imagine the vegans, running through the streets with joy, eating pizza and grilled cheese sandwiches and other cheesy delights! Imagine their digestive systems, happily digesting milk produced to meet their own species' needs!"
Saturday, April 07, 2007
Space food, salty food and life of food stamps
Governor, wife to spend a week on food stamps
In an effort to better understand the needs of the poor, Gov. Ted Kulongoski of Oregon has agreed to spend a week limiting his food spending to $65, the amount he would qualify for in food stamps.
World's Food Still Far Too Salty
Too many countries are still ignoring the World Health Organisation’s (WHO) guidelines on what should be a healthy level of salt in our daily diet, according to Professor Franco Cappuccio of the University of Warwick’s Medical School.
Space dining, Martha Stewart style
Billionaire space tourist Charles Simonyi took a lunch packed by "best friend" Martha Stewart into space with him. The meal apparently included duck breast confit and semolina cake with dried apricots.
Wanted: Cave Manager
The food business is booming, and with it, there’s a boom in jobs you’ve never heard of.
Food & Wine Magazine Names 19th Annual Best New Chefs
Food & Wine Editor in Chief Dana Cowin revealed the names of the ten up-and-coming talents who have earned the coveted title of Food & Wine Best New Chefs.
In an effort to better understand the needs of the poor, Gov. Ted Kulongoski of Oregon has agreed to spend a week limiting his food spending to $65, the amount he would qualify for in food stamps.
World's Food Still Far Too Salty
Too many countries are still ignoring the World Health Organisation’s (WHO) guidelines on what should be a healthy level of salt in our daily diet, according to Professor Franco Cappuccio of the University of Warwick’s Medical School.
Space dining, Martha Stewart style
Billionaire space tourist Charles Simonyi took a lunch packed by "best friend" Martha Stewart into space with him. The meal apparently included duck breast confit and semolina cake with dried apricots.
Wanted: Cave Manager
The food business is booming, and with it, there’s a boom in jobs you’ve never heard of.
Food & Wine Magazine Names 19th Annual Best New Chefs
Food & Wine Editor in Chief Dana Cowin revealed the names of the ten up-and-coming talents who have earned the coveted title of Food & Wine Best New Chefs.
Tuesday, April 03, 2007
Cheese of the Week: Roomano
RoomanoCountry: Netherlands
Milk: Cow
Description: Roomano is a hard Gouda-like cheese not to be confused with the Italian Romano cheese. Roomano differs from Gouda in its percentage of butterfat: while Gouda contains 48% butterfat or more, Roomano has less than 48%. Generally aged for four years or more, the nutty, caramel flavours pair well with sherry or port.
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