50 Ways to Eat Cock: Healthy Chicken Recipes with Balls!: 1

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AH: Yeah, it scared me away from ever trying wild game meats, not that I haven’t had kangaroo. I had the opportunity to eat certain things and they were done really well; different kinds of elk and moose and so on. KG: The one thing that I had done right from the beginning, because I self-taught, there are so many things that I assume when cooking, that people know. My husband was testing a recipe for me and my description was to make flat bread. However, you needed to cover it with a damp cloth to allow it to rise. So he calls me in for me to answer a question and I look at this little lump on the side board and I go, what’s that, and he says, that’s the flat bread. It was tightly covered in this damp towel. So what needed to happen, I had to explain that it needs to go in a greased bowl with the damp towel laid on top of it, but that’s a prime example. So I had testers for all of my cookbooks.

AH: Oh, but of course. And folks, you don’t want to miss recipes like Mustard Crusted Beaver or Porcini Rubbed Beaver and the Victorious Beaver Loins.KG: For beaver and squirrel, the fresher the better. There are some meats that it’s important for it to hang, a lot of red meats. However, that said, for beaver, I usually get it, my brother catches it, traps it, puts it right away in the freezer, unless you’re going to eat it right away.Squirrel, same thing; but moose and elk and caribou and deer, there needs to be a little bit of hanging for the blood to settle out. KG: but it makes a difference, everything from scratch. And you know what? If you go through my cookbook, 50 Ways To Eat a Beaver, there are some very simple recipes. You can substitute any red meat in there but it’s just a matter of having, I have a lot with dried because a lot of people don’t have fresh herbs in there, but it’s all what you like and what you will add into the recipe to make it yours and to enjoy. AH: I’m not sure, but one way or another it just never seems like I’m never at the right amount for what I’m looking, I’m either way over or way under.

KG: It’s fine. I’ve been trying to get a python for the past couple of years. So talk about something great for my birthday, my husband a few years ago had found this place in Nevada with all this wild game meat so he got me all this wild game meat for my birthday, I had python, I had iguana, I had llama tongue, I can’t even tell you what else. It was amazing and my friends are like, only you would be excited about this stuff. Yeah! AH: That’s fantastic. It’s great, obviously great publicity, but it’s great to be able to share that with a wide audience like that, and to demystify this thing we call beaver. AH: I love what you say about people who have these traditions in their families, and holding onto that and moving it forward, or at least keeping it for future generations and still exploring the snake and beaver and other meats that we don’t think of. Most of us don’t even, we look at a squirrel or beaver and the last thing we think about is eating it unless we’re starving but so many people would rather reach for a bag of Doritos than to eat that. It draws on something that one of my followers has told me, because her husband is a psychotherapist and he works with a lot of people who have cult-like affiliations, one of the things he said was that one of the first things they do to bring you over to their side is to separate you from your native foods and the foods that you enjoy with your family. They’ll prescribe a diet that basically makes you become anti-social. It’s a really, I think that’s a really powerful way of interpreting it and it’s very true. If you look at what we would consider some of the more radical diets or radical religious practices, there’s always something that’s off the table that makes you not able to sit down with other people who aren’t a part of that group. AH: Right, in my lexicon I consider the beans and the nuts, well, beans, starch and nuts fat. I do think that they can support proteins but I don’t like to see it when people rely on them as a protein source because I’ve just seen too many disasters. We’ve had a few guests who say we’ve found a way to make it work but it just seems like it’s a bit playing Russian roulette when people try to rely on those exclusively. KG: Right, all of our greens and other kinds of proteins; the beans, the legumes, are all very healthy and a great compliment to the diet.

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KG: Well, I think we have pretty much gone through everything that I wanted to talk about that’s important. People are always asking me, and I think it’s very important to understand that you just can’t buy beaver. I would suggest people to ask either a local game warden, or if they know someone that traps, or even a wild game butcher because they know a lot of people who do catch and release with the animals and if they do, then the butcher could be the person to actually take care of the animal for them. It’s important that if you don’t have access to, and you would like to, that there are resources out there. AH: Awesome, that’s fantastic. Well Kate, thank you for spending time with us and educating us on this fabulous meat called beaver.

KG: It’s so funny because the two basics I go for are French long leaf thyme, which is the most flavorful for me, and cardamom. AH: Ah, I think that those are two good ones, but at that point, you’re not getting complicated, but I’ve had to explain to people what thyme is, not to mention cardamom isn’t even in most people’s vocabulary. If you want to learn to cook with whole unprocessed foods this is a very good cookbook. The title tends to make you think it is just a novelty book, something to buy as a joke. But the recipes are simple and (mostly) easy.AH: Oh good, that’s a very good point. I was actually just talking to my seven-year-old because I teach a cooking class at her school, and every time I talk to the kids I’m like this is what we’re going to do. I explain it to them but for some reason I can never explain it enough, I say slice something, and I get mash. It’s like you show them, but then when people don’t cook I think there’s a misconception that things are very much more difficult in the kitchen. For one, I notice that people tend to man-handle things more if you don’t give them really specific directions. I don’t know what the balance number is right now, but I still see a lot of people that are involved in hunting and fishing and yet I also see a lot of people who aren’t even interested because of, I really think, technology has moved us in the direction of more convenience. We want everything; immediate gratification, more convenience, let’s have it now. If the people are educated enough, though, I do know a lot of people like that, what’s important is they keep shopping the farmers’ market; they put a little planter outside so they have some herbs to add into their food. That little bit will just be parsley, like you talked about, if they had a little thing of parsley and they start adding it into salads, they’re going to go, “Oh my God, I wonder what else I can do?” So that is a snowball effect and so if people get those ideas we just talked about in their head then they get excited because also when you’re excited somebody else is, “Oh my God, this tastes so good, I can’t make it this good,” and it’s as simple as adding a fresh herb or something at the end. AH: It’s gelatinous, and not good gelatinous. I don’t even call it fat, it’s grease, it’s not normal, and it’s orange in color. You know that whole story how they’re actually grey, the farm-raised salmon because they’re in cages eating each other’s feces as well as soy and corn pellets. And before they used to feed them shrimp shells before harvest, but now apparently they just feed them dye. Our servers are getting hit pretty hard right now. To continue shopping, enter the characters as they are shown KG: This six-year-old, young huge male which was 850 pounds, it had already lost 20% of its weight because it was near the end of rutting season so it would not have survived the winter with its heart like that. I actually felt good because I love when an animal is presented to me that I can take because otherwise it really would have suffered. So that’s another aspect of hunting.