The Scavenger's Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste Escoffier

  • 315 pages
  • Anglais
  • Format Kindle
The Scavenger's Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste Escoffier

⇙ Download Format Kindle ⌅ The Scavenger's Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste Escoffier ⇴ By Steven Rinella ∄ I SPEND A LOT OF TIME THINKING ABOUT FOOD If Im not thinking about food, theres a good chance that Im out collecting it I scrounge around in the mountains for huckleberries and I search riverbanks for wild asparagus, though mostly I hunt and fish I suppose you could say that getting my own food is a hobby of mine, but Ive never looked at it that way When Im packing an elk down off a mountain on my back, and it feels like my knees are going to crack open and my shoulders are going to strip away like banana peels beneath the weight, I certainly dont feel like Im pursuing a hobby Dont get me wrong, though I love scavenging for my own food I suppose its important to clear that up right awaythat I think its exciting to hunt and fish People will happily pay good money for dead animals, so long as the animals are killed by proxy executioners and sold in grocery stores But many of those same people are suspicious of folks who enjoy killing their own food in the wild So let this serve as a warning about what kind of guy I am, and what kind of book this is However, its an oversimplification to say that I enjoy killing for the sake of killing I enjoy killing in the same way that I enjoy cooking and eating and doing all the other things that it takes to stay alive One time, I spent a couple of days shitting my brains out on a riverbank in northern Alaska because I ate some wild mushrooms that I could have sworn were safe I actually enjoyed getting poisoned by those unpredictable fungi, because I was living out an experience that usually only happens to characters in fairy tales Another time, my brother Matt and I were hunting elk and heading up a mountain trail at the same time that a five hundred pound grizzly and her two cubs were heading down it The sow stood up on her back feet as easily as a human rising out of a chair She held her arms out, paws down, like she was showing us an engagement ring She was right there, within striking distance I enjoyed the hell out of that, too I guess I just like the whole package of wild food eating, almost being killed, and, yes, killing Still, I cant look at that statement of minethat I enjoy killing my own foodwithout cringing Im surprised that I came right out and said it Even hunting and fishing magazines avoid saying that Which is odd, because hunting and fishing are, fundamentally, ways of killing ones own food Youd think that a hunting and fishing magazine would be all about killing and eating The thing is, publications like Outdoor Life, one of Americas most venerable sporting magazines, try hard to distance themselves from anything that might be distasteful or insensitive to whoever thumbs through their magazines in the waiting rooms of the nations dentists Many outdoor writers discuss taking turkeys, collecting trophies, and harvesting pheasants, but they dont like to speak of killing anything Through catch and release fishinga weird, paradoxical sort of game where you try to poke a hook through a fishs face without causing it harmfishermen have developed an even thorough separation from their barbaric hunter gatherer ancestors Catch and release anglers play the fish and then toss it back Theres a reasonable chance that the fish will die from stress induced increases in lactic acid within hours or days of its release, but by then the angler will be gone and he wont have to worry about what to do with a dead fish Catch and release has endowed trout fishing with an aesthetic not unlike that of country club golf, complete with vacation resorts, private lessons, boutique clothing shops, and cliquey social organizations The most notable distinction between catch and release and golf is that the plaything being knocked around in the former is a sentient being The stated goal of all this sanitization is to preserve hunting and fishing rights Hunters and fishermen need a modern, improved image, the argument goes they need to be like sportsmen Ironically, though, most of the nonhunters I know believe that killing for sport is an abomination, and that hunting and fishing are justifiable only if the meat is being used thoroughly and responsibly I grew up in western Michigan, on an isthmus amid a cluster of four small lakes called North, West, Middle, and Twin For some reason, the lakes are known collectively as Twin Lake If you tell someone in Muskegon, the closest city, that youre from Twin Lake, he might ask, Oh yeah Which one Im from Middle Lake In my parents living room, an aerial photograph of the four lakes hangs on the wall The lakes look like the watery footprint of a three toed dog, stamped into a canopy of oak and pine The angle of the photograph is just right, the leaves just thick enough, to hide most of the houses Twin Lake is a summer cottage area transitioned into a blue collar bedroom community, but if you had only the photograph to go by, youd think it was a wild, woodsy place My brothers and I are just a couple of years apart in age Matts the oldest and Dannys in the middle Growing up, the three of us were inseparable We devoted much of our time and energy to scavenging food, though back then we would never have thought to call it that We thought we were messing around Food was just something that happened as a result of whatever else we were doing One of my first memories is of walking along the shore in front of our house and finding a northern pike, over a couple of feet long, floating in the shallow water It was still alive, with a speckled basss head sticking out of its mouth The speckled bass was still very alive too, but wedged supertight inside the pikes throat Despite the hot sun and the obviously agonizing predicament, the two fish just floated in a sort of peaceful resignation, slowly opening and closing their gill covers My brothers and I scooped up our catch in a net It was like a two for one special My dad fried them both for dinner Another time, we watched a pregnant whitetail doe swim across the lake and run onto the beach, where she snapped her neck on a cyclone fence The death of the doe and her fetuses seemed tragic to me, but I felt better when we had a party and cooked the animal in a charcoal roaster that my neighbor had welded out of an old oil tank I couldnt stand to bury the does unborn fawns They were both males, with belly button sized bumps where their horns would someday be The fetuses were fully developed, except for the white tips of their hooves, which still seemed too soft for walking I put them in the chest freezer we kept in our garage Over the next several years, Id often pull the fawns out to admire them Eventually the bodies were so caked in frost that I decided to give them a formal burial in the woods across the street from our house My brothers and I were tight hunting partners as kids, taking our bicycles out to hunt squirrels, rabbits, muskrats, and ducks We owned a small armada of dented up canoes and rowboats that we used for fishing We caught bluegills on their shallow water spawning beds The meat was white and flaky, and sometimes my dad would also cook the sacks of spawn cut from their bellies We caught bullheads by diving down to their hiding spots at the bottom of the lake and jiggling lures in their faces At night, wed hunt bullfrogs with spears I can see now that my childhood was a little unusual But compared to the stuff I liked to read when I was a kid, it seemed pedestrian to me I used to like stories about the Ice Age Clovis hunters, who may have preserved their mastodon meat by anchoring it at the bottom of ponds with intestines packed full of gravel And stories about the Comanche Indians, who would drink the warm and curdled mothers milk from the stomachs of freshly killed buffalo calves And accounts of the Great Lakes Indians from where I grew up, who would tether sturgeon to the shore and remove hunks of flesh from the still live fish What I liked about those stories was the immediacy and physical intensity of the meals I found that I could get hungry from reading about foods that would probably have made me sick if Id tried them I used to dream of clawing my way back into the past, back to a time when food was so wild and real A historian could make a good argument that human history is just a long story about the depersonalization of food production Up until ten thousand years ago, every human being survived by hunting and gathering Two thousand years ago, only half of the worlds population survived by hunting and gathering Over the last three to four hundred years, the number of hunter gatherers has shrunk to just a couple of isolated pockets, located in the remotest corners of the globe I watched with interest a few years ago when a major international news story erupted from the small town of Yakima, Washington In December 2003, a Holstein dairy cow in Yakima County suffered injuries while birthing a calf Because the cow was a downer, or nonambulatory, it was tested by the U.S Department of Agriculture before slaughter The cow was carrying the United States first case of bovine spongiform encephalopathy BSE , or mad cow disease, and the discovery precipitated a temporary crash in beef markets and forced Japan and Mexico, the largest importers of U.S beef, to halt shipments across their borders A herd of 450 calves linked to the smitten cow were quickly destroyed For weeks, the nightly news was dominated by images of destroyed, potentially diseased livestock For the first time in their lives, many Americans found themselves using the phrase food safety.If Jack Kerouac had hung out with Julia Child instead of Neal Cassady, this book might have been written fifty years ago Steven Rinella brings bohemian flair and flashes of poetic sensibility to his picaresque tale of a man, a cookbook, and the culinary open road The Wall Street Journal If you rue the depersonalization of food production, or youre tired of chemical ingredients, Rinella will make you howl Los Angeles Times A walk on the wild side of hunting and gathering, sure to repel a few professional food sissies but attract many with its sheer in your face energy and fine storytelling.Jim Harrison, author of Legends of the Fall A warped, wonderful memoir of cooking and eating Rinella recounts these madcap wilderness adventures with delicious verve and charm Mens Journal The Scavengers Comic Series Walking Dead The are a group of antagonistic survivors in the Washington, DC area They serve as one primary antagonists Volume Too Far Gone Scavenger Achievement World Warcraft It appears if Waterlogged pools STV not giving credit towards , May addon Cross Realm Assist guide you on way to glory s Guide Haute Cuisine by has ratings and reviews Felisa said An avid hunter fisherman stumbles across Le Culinaire, 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stevenrinella Instagram k Followers, Following Posts See Instagram photos videos from author Meat Eater Adventures Life American Hunter, Buffalo In Search Lost Icon, MeatEater Hunt Fish LearnKILA MeatEater produces articles, videos, recipes hunting, fishing, cooking, conservation everythying between MeatEater Purchase your digital downloads here MeatEater, deconstructs masters hunting techniques tracks pursues prey Buy Seat Their Pants eBook Read Kindle Store Reviews Sportsmen Country Sign Petition Support Support Hunting BLM Public Lands Prospect High School Of Mount official web site Prospect NEWS Wirt Artna Fondazzjoni Artna formally written Planning Authority register its objection proposed destruction massive urban garden forming Collective Collective Podcast been staple consumption millions years regulated interaction wildlife longer than Cowboys Aliens Full Cast Crew IMDb Cowboys cast crew credits, including actors, actresses, directors, writers The Scavenger's Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste Escoffier

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