I had a bit of boar left, and wanted to make some stuff that would stay in the freezer. Ravioli is one of the few things that freezes beautifully. i oven roasted the bell peppers then covered them so they would steam for 10 minutes, making the skins easier to peel. Then Purée the …
Happy Memorial Day 🙂 I wanted to write about the wild suckling pig that I hunted. Which included the “Importance of Wild” from a Foodie’s perspective. Without getting into too much detail about the hunt, let’s get to the food, because damnit, it’s Memorial day, a good day for enjoying good weather, and grilling hot …
Read more “Happy Memorial Day – from Pursuit of Food – Roasted Wild Suckling Pig”
One of the main things I want to do with POF is charity. I like Meals on Wheels, and most organizations that FEED people, and have a strong connection with the Midnight Mission, a large, local Los Angeles organization that helps people back on their feet after they’ve possibly gone down the wrong path / …
So after the hunt when I caught three wild pigs(two by chasing after them)… first time ever… I called Ori because last year we shaved one. Ori is used to having no hair so again I asked for his advice. 🙂 I know that the Hmong people use hot water and a knife to shave …
I’ve posted my original philosophy here, which also included Thomas Keller’s philosophy on the importance of Rabbits. I would like to expand and refine it because refinement is by definition improvement, no? I think every so often, it’s necessary to bring it around again and further it as The Pursuit grows and I grow. …
Read more “On the importance and quality of WILD. Foodie's perspective.”
It’s important to have the right tools. Currently I’ve been using some awesome knives (Moritaka Deba, Moritaka Gyuto 270mm) except my butchering knives are the type that bang around the boat and the truck and can get sharp but really don’t hold an edge worth a damn. (Victorinox/Forschner). New toys to better process meat. …
There are few who like to see death. I…am not one of them. At least not for the sake of just seeing death. I grew up with animals – a beautiful pet rabbit, a jovial golden retriever who died too young. A Siamese fighting fish who fought himself in the mirror too hard. However, I …
I saw Oak trees and acorns and deer and cows and wild boars and ducks and frogs. and I will tell you this… One wild boar didn’t make it. blackbrownpigdown It’s the job of the hunter or the fisherman to not waste any meat that can be salvaged. Here, I’m butchering and contemplating how to cut …
SEA URCHINS: The general rule when you are harvesting, is that you look for the ones in the kelp zone. Kelp is the primary source of food and it normally goes from about 20 ft to about 60-80 ft depending on the bottom. The ones that live shallower may switch to different algae for food …
Read more “Sea Urchins, in conversation with 30 year+ Urchin Diver Rene Rojas”
Got trigger happy. The first step to making wildboar salami!!!!!!
I don’t live in the wild. I live a very populated city, and there are a lot of brake lights in the mornings and evenings and the middle of the day and even at random times to prove it. Some of it naturally, feels unnatural – to be crammed in a City. Not the wild, …
There’s a fine balance in cooking wild duck – if you take ducks too far in cooking they can taste livery. So you either cook it rare or ‘overcook it’ until it becomes tender (i.e. like a braise or a sinewy piece of meat that you ‘overcook’ so it ‘falls off the bone.’ The thing …