Archives for November 2012

Venison Heart – My First Experience

I am on a quest not to waste any part of the animals we harvest.  I ate a few bites of liver before this.  I am not a person that cares for organ meat, but am trying to learn to eat it.  The liver was actually sweet tasting.  It is the consistency that is difficult to deal with.

I had my husband save a couple of hearts from the deer to try.  He and my son thought I was crazy and this was better off being dog food.  Poor doggies, they are going to miss out now. I am so glad I did some research before cooking.  A lot of people say to slow cook or pressure cook.  That is what I thought would be the best too.  Since technically the heart is a muscle and an organ.  A muscle that works 24/7 365 days a year just had to be tough right?  Boy was I wrong.  I found a great recipe at this very good site: http://honest-food.net/2012/06/13/grilled-deer-heart-recipe/  I cleaned out all the valves and chords.  Cut it in 4 pieces long ways and marinated.  Marinade is olive oil, red wine vinegar, oregano, thyme, garlic, black pepper and worchestire sauce.  You massage it into the heart and let it marinade at least 30 minutes – longer is better.  I put mine on skewers to prevent it from falling through the grill.  Get the grill really hot and char it on the rare side.  Yum yum; it was tender, juicy and tasty!  Those puppies are going to miss out now – all the hearts are for me.  Full recipe is at the link with a lot of other recipes too.

Eating Cactus; A Real Survival Food.

So I have been thinking about survival foods… you know  in case of Zombie Apocalypse, going over the fiscal cliff or avalanche, or just for fun!  So earlier this year – in the spring- I tried a fruit from my Mom’s cactus.    I just picked it with my bare hands, trying to avoid all the stickers.  Take my advice and use tongs or leather gloves.  Unless you like pain of course.  I was very impressed with the taste of this fruit.   With a little googling I found out this is actually the most eaten fruit in the world.  And a drink is even sold for health using this.  It s good for arthritis, blood sugar control and cholesterol. And best of all it tastes good and is free.

Let’s face it cactus are pretty cool.  They look nice, they have beautiful flowers that bees love.  You can get food and water from some. They need very little – if any care.  They provide hiding places for small animals.  They can keep people away, and are edible.

You can eat the pads too.  They are better in spring and early fall, same as the fruits.  I harvested both of mine a little late in the season today.  The fruit was good, but not nearly as good as it was in spring. Deep purple – so it has to be full of antioxidants.  I cleaned and cut up the pads.   Then I cubed them and fried them up in butter with salt and pepper.  Pretty good.  The skin was a little too tough.  I think I picked some that were too old. But it was all good.  You can also make salads with it and French fried.  Sounds yummy.  Of course the inside is slimy – like okra.  Great for the stomach.  I also read they are great cooked with eggs or added to salsa!!  So I will be trying more nopalas!!

Here is link to info prickly pear cactus and how the Indians used it.

http://www.texasbeyondhistory.net/st-plains/nature/images/prickly.html

 

Fermenting Foods, Cactus As Food YCH#6

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Today is just kick back, low key.  We talk about eating cactus… Yikes!  And, how easy it is to ferment food… You CAN ferment your own food for preserving, better nutrition and much better health!!  But be careful you may get addicted like me and start looking for things to ferment.  Have fun!

I misspoke in the beginning.  I should have said cabbage and cucumbers most likely won’t need a starter or whey when fermenting.  Carrot probably would need a little starter.  Also I don’t think I mentioned to stay away from plastic and metal when fermenting.

Kim Chee Instructions (This was a reply to an email)

I just thought I would write quick blogpost on making Kim Chee as I have had requests for the recipe.  I PLAN to update this later with pics and such.  I hope this helps it is just quick way to get answers.  It is more of a process, than a recipe.  But here is how I do it:

Use a Napa (also called Chinese) cabbage. If you don’t have a kitchen scale just weigh it at the store on their scale.  A large cabbage is usually around 5 # or so.   For each 5# cabbage use 3 TBL. salt (or 0.6 TBL for each pound.)  I am actually experimenting with a little less salt now.  The more salt you use the crunchier it is.  Sometimes it has been too salty.  Of course you can always add more water if this happens.   It must be kosher or pickling salt.  Don’t use iodized table salt.  Cut the cabbage up and massage the salt in.

Add at least 3 inches of ginger root.  Lots of garlic. (Like a whole head)  And add some kind of hot pepper.  I just often us the crushed red pepper.  just mix it all together in a large bowl.  Usually I just mix the cabbage and salt. then add the rest of the stuff in the jar.

You have to press it down really tight. water will start coming up and the cabbage needs to stay under the water.  So weight it down with something.  I use a pimento jar.  I then just put the lid on loose enough to let CO2 escape but tight enough to press the jar down.  If you don’t have enough water building up to cover the cabbage, you can make some up.  For 1 qt of water add 2-3 TBL salt and you can top up any fermented veggies with that.

I cover my jar with a bag to keep the light out.  I then sit it in a plastic dish pan.  Most times when it ferments it will bubble out some liquid.  If you smell a dead rat, it is probably your fermenting cabbage. LOL

Taste it in 2 or 3 days and when it is sour enough put the lid on tight and stick it in the fridge. The warmer your house is the faster it ferments.  You don’t want to do it in a really hot place.  Comfortable room temp is fine. Enjoy and I hope you get hooked like me.  I even make fruit Kim Chee.  It is so yummy!  I am going to add this to the website under the podcast where I talk about fermenting in case you need to find the instructions again

Radishes, Bone Broth Soup, Hair Goats, Parkia YCH#5

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half of my redneck fall garden

 

radish

Update fall redneck garden

 

Today we talk about radishes, bone broth soup, hair goats, parkia, and more.

http://www.trekearth.com/gallery/Asia/Malaysia/West/Kedah/Jitra/photo90817

2.htm  link to great pic of parkia speciosa

http://www.humansarenotbroken.com/ great health and diet info here and a bone broth soup recipie under the food prn section

http://www.ebay.com/itm/18650-Headlight-5W-CREE-LED-HEADLAMP-FLASHLIGHT-ch-/220813264325?pt=LH_DefaultDomain_0&hash=item33697f05c5. Link for headlamp

 

 

Jicama, Deer Season, Groundnuts, Macuna Bean, Meat Goats, And More YCH#4

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Boer Goat

 

 

 

 

We talk about Jicama, deer season, groundnuts, macuna bean,  meat goats, and more.

http://www.herb-roots.com/roots/groundnut.html

http://www.livebetteramerica.com/food-101/ingredients/jicama

http://www.secrets-of-longevity-in-humans.com/mucuna-pruriens.html

http://www.boergoatshome.com/articles.php

 

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