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dkak001 said:
We run into the same thing with venison. Some people can't get over it. I like to remind people it's free range, hormone free, all natural. So what if it was killed by a truck? :oops:

Honestly, I find food history really interesting. Some things we eat it a miracle we even figured it out. How did natives figure out nixtamalization, to makes niacin, to solve a dietary deficiency long before we even knew what niacin was???
So fascinating to think about. "Soak the corn in ashes, otherwise you'll get sick...".
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I am also a big supporter of reducing food miles and eating what is available at that time of year. In the UK, we got used to wanting everything available all through the year. In France they are much better at using local ingredients. It does mean that restaurant menus have much less choice, something Brits find great difficulty with. It is not unusual, in rural areas, to find menus with no choices at lunchtime - one starter, one main and one dessert.
 
Good morning denizens of the greasy spoon. Lilli and Kathy have insomnia?

All the talk of game as food reminded me of the challenge my sister gave me one Thanksgiving. She was tasked with a game Thanksgiving. She told me I responsible for the duck which I never cooked! So I got the orange juice and marinated it every hour cooking it on low heat for hours. The crew loved it. I never cooked it again and don’t want to.

These days I am more vegetarian but love my salmon and whitefish. Marinate the salmon with one part bourbon, brown sugar and olive oil.
 
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