Duck

Virgil on October 24, 2012

Frog Hollow Tavern Five Maudies – Highly Recommended I just got back from 18-months in Afghanistan and Iraq and, when I come home from places like that where the only food is normally lousy mess hall swill, one of the first orders of business is good food. So, for my birthday, Lynn, daughter Caitie and […]

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Virgil on August 20, 2011

One of the things I find facinating about food is the assumptions many people make about where their favorite foods originally came from. In the US, for example, we rely heavily on corn, wheat, potato, cattle and pigs, just to name a few. Yet, none came from what is now the United States. The same […]

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by  James Langcuster When the going gets tough, the tough…go hunting. As strange as it may seem to some city dwellers, the solution for getting through these tough economic times may be as close as the backwoods, according to a couple of wildlife experts at Auburn University. “Living of off the fat of the land […]

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Virgil on November 24, 2010

Ignoring for now the fact that the Plymouth “Thanksgiving” in 1621 was almost certainly not the original or first Thanksgiving, let’s discuss turkeys in New England. When Marc Forgione stated that the original Thanksgiving was actually a harvest festival and did not include turkey, I was surprised and didn’t believe it. Bobby Flay demonstrated major […]

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Virgil on July 27, 2010

I own a few nice Wusthof knives and recently got my mother’s knives, among them this funny little knife. I had no clue what this knife was for and really proved that when I cut myself running my fingers over the wrong side of the blade. I didn’t realize that the concave part of the […]

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Virgil on April 27, 2010

Normally, when I do duck, I butcher the duck, cut out the breasts, get all the skin/fat (leaving skin on the breasts, of course), render all the skin/fat and make confit from the  legs and wings. I save leftover fat as it is ambrosia, the best cooking fat there is. I even buy duck skin […]

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