Would you, could you, kill an animal to eat? For most of us, it’s a hypothetical question. We’re not in a position to go out and kill a beast, upon which to feast. Nor do we need to. We can pop down to the local butcher, point to a precisely portioned cut of meat, have it plastic wrapped or or vacuum packed within minutes, and there’s no blood on our hands. Not one crimson splash.
I raise the question because i will be attending a Whole Larder Love food workshop next weekend, where participants have the opportunity to “dispatch” a chicken. Rabbit skinning is also on the agenda, as is plucking and gutting and butchering.
I confidently signed up for the whole hands-on experience (participants can just watch, if they choose), but as the time nears i’ve started to question whether i will be able to see it through. Says my good friend Mel — who is accompanying me on this gastronomic adventure: “I’ll probably chicken out.”
We have chooks at our community garden. When a batch of chicks turned out to be roosters, they were dispatched by one of the garden members. He was qualified for the job. By this time next week i could be, too. Stay tuned.
- Bake sourdough that has been retarding in fridge overnight
- Don’t get the shits when sourdough doesn’t work very well — again
- Make breadcrumbs from failed sourdough loaf
- Don’t waste an opportunity: write a blog post about why my sourdough sucks
- Go to Orange Grove farmers’ market for a Thirlmere chicken from The Free Range Butcher to satisfy craving for roast chook dinner
- Maybe buy some cheese from the farmers’ market
- And some pork and black pudding sausages from the market’s Scottish baker — David’s Larder
- And some sourdough
- Leave farmers’ market with some money still in purse
- Don’t eat all the pork and black pudding sausages
- Work out how to cook 2.5-kilo piece of pork loin in the fridge before it goes out of date … and who to cook it for
- Start a batch of chook poo tea
- Buy Bourke Street Bakery book — everyone raves about it, including Wayne at work (and it will help with the sourdough issue)
- Email Wayne about something — anything — and throw in the fact that he said he’d make banana cake and caramel sauce from the Bourke Street Bakery book on Sunday and bring it into work on Monday
- Stop thinking about banana cake and caramel sauce
- Read some more of White Truffles in Winter by N.M.Kelby, which imagines the world of the French chef Auguste Escoffier. Remember to breathe, even though the first chapter took your breath away.
- Make reservation at Arzak in San Sebastian for when I’m in town in July!
- Construct new compost bin – fingers crossed the rats don’t get into this one
- Organise a heist from the hen house
Horse meat. It’s taboo for me. But what about you? (iStockphoto)
Horse meat has reared it’s ugly head again in the press, with news of equine flesh being substituted for beef on a number of European food production lines. The surreptitious switching of meat is a despicable act, but what if you knew you were being served horse meat. Would you eat it? Continue reading
The Food Sage Question of the Week: Have farmers’ markets become an over-priced, middle class, minority interest? sparked an interesting discussion on the blo, Twitter and LinkedIn. Even Stephanie Alexander wanted to have her say. Continue reading
Sydney Royal Fine Food Show oyster panel chair, John Susman, tastes one of the exhibits.
It was oyster heaven when the Food Sage went behind the scenes at the Sydney Royal Fine Food Show to find out what makes an award winning oyster. Read the full article here.