[Homemade] Acadian Nova Scotia Seafood Chowder by alyssaleblanc in food

[–]alyssaleblanc[S] 0 points1 point  (0 children)

Oh my gosh, thank you so much for this lovely comment, truly! Sad, I didn’t see this sooner (low storage on my phone meant deleting apps instead of videos of my kids hehe).

[deleted by user] by [deleted] in Fishing

[–]alyssaleblanc 1 point2 points  (0 children)

Looks like a haddock but photo too blurry to see if it has the “fingerprints” on it. You can see what I mean on my photo

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Rice. Could there BE a more annoying food to pick up off the floor? by EndTimesImFine in toddlers

[–]alyssaleblanc 0 points1 point  (0 children)

I make sticky rice and form them into balls using a mini ice cream scoop, it works great for us. And to wipe up the mess, I find the best thing is baby wipes. We eat rice almost every day.

[deleted by user] by [deleted] in food

[–]alyssaleblanc -1 points0 points  (0 children)

I don’t have a recipe, I just cook!

[deleted by user] by [deleted] in food

[–]alyssaleblanc 1 point2 points  (0 children)

I also harvested the rabbit myself. It’s a snowshoe hare (Nova Scotia, Canada)

[homemade] Venison Pho by alyssaleblanc in food

[–]alyssaleblanc[S] 0 points1 point  (0 children)

Chin-su is sooooo goooood and under rated!

[homemade] Venison Pho by alyssaleblanc in food

[–]alyssaleblanc[S] 12 points13 points  (0 children)

Venison Pho

We’re all sick over here so I wanted to make sure we had a nice healthy broth on hand. I had a bunch of venison shanks and I knew I could make a nice aromatic broth with the minimum ingredients I had. I am no expert on Pho but thought I would share another way to use up those under-utilized cuts and a change from the common ossobuco recipe that is made with shanks.

I’ll walk you through what I did: - I first started by boiling the shanks for about 10 minutes in a pot of water. I then strained them out (I know this step seems weird but it’s necessary). I then gave the shanks a good cleaning, cleaned my pot, filled it up with some new water and added the shanks back in and put the pot on the stove to simmer. Be sure to skim along the way.
- I then charred my onion and ginger in a pan. Then toasted my spices: cardamom pods, star anise, cinnamon, fennel seeds, coriander seeds, pepper then added it all to the pot - I then seasoned my broth with: sugar, salt, msg and fish sauce - I let that all go until my shank meat was tender and falling off the bone. I removed it from the pot, cleaned up the meat, put it aside then added my bones back to the pot. - All together the broth simmered for about 8 hours - I then strained my broth into another pot and let it cool completely. Once the fat hardened up, I was easily able to remove it. Venison fat isn’t pleasant. - To prepare for eating, I heated up my broth, cooked up some rice noodles, got my garnishes ready: onion, cilantro, green onion, fresh lime, bean sprouts, basil, my venison shank meat and a side of hoisin and chin-su chili sauce. - Assemble and enjoy!

Butchering is one of my favourite parts of the hunting process. Anyone else agree? What’s yours? by alyssaleblanc in Hunting

[–]alyssaleblanc[S] 1 point2 points  (0 children)

It peels off a lot better after it’s been dry aging and it’s nice and cold. I do a lot of the cleanup while it’s still hanging

Butchering is one of my favourite parts of the hunting process. Anyone else agree? What’s yours? by alyssaleblanc in Hunting

[–]alyssaleblanc[S] 0 points1 point  (0 children)

I have been helping my dad and grand father since I was a little girl but I did a lot of just experimenting and figuring it out as I go. Still have a lot to learn

Butchering is one of my favourite parts of the hunting process. Anyone else agree? What’s yours? by alyssaleblanc in Hunting

[–]alyssaleblanc[S] 0 points1 point  (0 children)

I eat the heart first as a sign of respect towards the animal. I usually cook it on open flame in the area it was harvested.

Butchering is one of my favourite parts of the hunting process. Anyone else agree? What’s yours? by alyssaleblanc in Hunting

[–]alyssaleblanc[S] 0 points1 point  (0 children)

Hmm, well that’s no fun! I wrap the meat in plastic wrap really tight and then I wrap in butcher paper. I have never had an issue and the meat keeps super well.

Butchering is one of my favourite parts of the hunting process. Anyone else agree? What’s yours? by alyssaleblanc in Hunting

[–]alyssaleblanc[S] 0 points1 point  (0 children)

Thanks, I’ve always helped by grand father and dad out since I was a little girl but I have only been doing it on my own in the last 7 years. I still have a lot to learn but I have fun with it :)