....i love cooking..ever since i was a kid, i was already experimenting in the kitchen...after hell raising in college for a couple a years..i went on to culinary school...to be uhm, whats the word.."professional" i think ROFL..
anyways...i believe anything is "cookable"..mind you, not edible but "cookable"
now on to our topic, ...flavor, my fellow aetherians, comes from the fat and the bones...two of the things removed(or reduced)..especially in the more "health conscious" countries...now you know why chicken breast..is rather dry n bland(fat also imparts moisture)...and why a thick, well marbled steak is juicy n tender...(marbling is the fat in between the fibres of muscle)...and why stock(clear broth made from bones) is always if not often used as a flavor base for sauces n gravies and the like....
for example...here in the philippine islands..it is common practice, especially by the older folk..that when cooking for a example a chicken stew..they render(let the fat/oil come out of the meat) and saute the chicken in its own fat...for more flavor...try it..its good LOL
so anyway...any of you tried exotic food? like monitor lizard stew?? ROFL..its popular in the remote provinces, especially paired with alcohol(it makes eating it less icky i guess
)....
if you happen to get it into your head to make lizard stew...(i'm assuming you'd also be the one to butcher it)...DO NOT, i repeat DO NOT use the layer of fat that lines the wall between the stomach and its skin...its gives off the most disgusting reptilian smell, once heated!! ROFL
and remember to save the skin for your belt or boots
for more on twisted cooking..just give me a shout out...but also i'm willing to help on your normal cooking questions ROFL
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