Cooking Heart Questions
I bought some duck hearts from the farmer's market and will be cooking em up tonight...anyone have any tips/tricks? I was just planning on tossing em in the pan with butter on high heat (I also have a pork heart that I plan on doing a quick... (more)
Recipes I've found online for beef heart often recommend to remove valves and to rinse away excess blood with water before cooking. Why are these steps necessary? What are the valves made of? Not edible? Even if slow cooked for 8+ hours? I'm... (more)
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