Big Game Hunter
Mar. 26th, 2011 08:35 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
valancy_janeI've been, as I've jokingly said, either a narrow-minded carnivore or a hypocritical vegetarian for over 10 years now. I eat fowl and fish and eggs and some milk products, but nothing mammalian - no bunny, no beef, no pork, etc. Generally nothing that could originally be described as cute or intelligent.
As a result, I've had a tendency to offend or confuse people for 10 years. Either I'm not vegetarian enough, or I'm just weird. (Especially in Texas. My family has had a brisket for every holiday, even Thanksgiving, as far back as I can remember. Beef: it's what's for Texas.) Yet my transition to a no-mammals diet was almost seamless; one day I just woke up and decided to casually try it out. I had one last chicken fried steak (which was terrible), and then it just wasn't a big deal. Once every year or two I break the rules to try something outlandishly good - a bit of blood sausage, a little pancetta, a bite of steak to make sure I had cooked it correctly for my husband - but that's about it. I vaguely tried the same approach with vegetarianism, but that transition, unlike the former one, just never seemed to kick in.
But when you live with someone, and most especially, when you're in charge of food every night, you begin to notice all you're missing. Between my husband's gluten intolerance, my own no-mammals rule, my inability to eat acidic foods or beverages more than sparingly, and my allergy to peanuts, there's a lot that gets skipped. (New addition: C may be allergic to eggs after all. He's going in for testing soon.) Most of the time, I can tear through a recipe book and find only two or three items we can eat between the two of us. We've gotten used to substitutions, but still; some things are just meant to be as they are. It's wearying.
Perhaps more confusing, C's become increasingly interested in becoming a fisher and hunter. There's a lot I agree with about this: pursuing food that's living a free life out in the open, (added) hormone- and antibiotic-free animals, and the ability, the real understanding, of how to procure and handle your own meat. Then there's the possibility of getting a hunting dog - a standard Poodle, perhaps, that would both have a limited affect on our allergies and get to do its true, originally bred-for work of hunting dog. (And no, they most definitely do NOT have to have a silly poodle haircut.See amusing variety of haircuts here.) I admit I'm inclined to go with him bird hunting: I've always been fascinated with traditional survival methods, and I don't mind handling carcasses.
Thing is, he's not just thinking birds. He's also considering deer, elk, and antelope. A single animal could provide us and a friend with meat for a whole winter - and as a Texan, I can't help but find the concept of wild game cooking intriguing, thinking of my inherited family recipe book, filled to the brim with how to treat wild game. And then I wonder: why did I stop eating meat? Was it because of environmental effects? Animal treatment? Animal intelligence? I usually reference all three, but the last is often the most important to me. Yet: I find myself considering eating these things, and I realize there's something I clearly don't understand.
Am I really considering making an exception because I feel this is a better way of meat procurement? Am I underestimating my own concerns, as it lingers in the back of my mind that my husband's doctor has told him he must, must eat more protein with his condition? Or am I simply becoming lazy? I just don't know. All I do know is that millions of years of omnivorous eating habits are leaning hard on my shoulders this month, and I don't know whether to fold or lean in.
As a result, I've had a tendency to offend or confuse people for 10 years. Either I'm not vegetarian enough, or I'm just weird. (Especially in Texas. My family has had a brisket for every holiday, even Thanksgiving, as far back as I can remember. Beef: it's what's for Texas.) Yet my transition to a no-mammals diet was almost seamless; one day I just woke up and decided to casually try it out. I had one last chicken fried steak (which was terrible), and then it just wasn't a big deal. Once every year or two I break the rules to try something outlandishly good - a bit of blood sausage, a little pancetta, a bite of steak to make sure I had cooked it correctly for my husband - but that's about it. I vaguely tried the same approach with vegetarianism, but that transition, unlike the former one, just never seemed to kick in.
But when you live with someone, and most especially, when you're in charge of food every night, you begin to notice all you're missing. Between my husband's gluten intolerance, my own no-mammals rule, my inability to eat acidic foods or beverages more than sparingly, and my allergy to peanuts, there's a lot that gets skipped. (New addition: C may be allergic to eggs after all. He's going in for testing soon.) Most of the time, I can tear through a recipe book and find only two or three items we can eat between the two of us. We've gotten used to substitutions, but still; some things are just meant to be as they are. It's wearying.
Perhaps more confusing, C's become increasingly interested in becoming a fisher and hunter. There's a lot I agree with about this: pursuing food that's living a free life out in the open, (added) hormone- and antibiotic-free animals, and the ability, the real understanding, of how to procure and handle your own meat. Then there's the possibility of getting a hunting dog - a standard Poodle, perhaps, that would both have a limited affect on our allergies and get to do its true, originally bred-for work of hunting dog. (And no, they most definitely do NOT have to have a silly poodle haircut.See amusing variety of haircuts here.) I admit I'm inclined to go with him bird hunting: I've always been fascinated with traditional survival methods, and I don't mind handling carcasses.
Thing is, he's not just thinking birds. He's also considering deer, elk, and antelope. A single animal could provide us and a friend with meat for a whole winter - and as a Texan, I can't help but find the concept of wild game cooking intriguing, thinking of my inherited family recipe book, filled to the brim with how to treat wild game. And then I wonder: why did I stop eating meat? Was it because of environmental effects? Animal treatment? Animal intelligence? I usually reference all three, but the last is often the most important to me. Yet: I find myself considering eating these things, and I realize there's something I clearly don't understand.
Am I really considering making an exception because I feel this is a better way of meat procurement? Am I underestimating my own concerns, as it lingers in the back of my mind that my husband's doctor has told him he must, must eat more protein with his condition? Or am I simply becoming lazy? I just don't know. All I do know is that millions of years of omnivorous eating habits are leaning hard on my shoulders this month, and I don't know whether to fold or lean in.
(no subject)
Date: 2011-03-26 06:41 pm (UTC)Perhaps because game animals had a shot at a natural life?
Does C like gingerbread? I can give you my gluten-free recipe. It does have one egg, but I suspect applesauce substitution would work.
(no subject)
Date: 2011-03-26 08:41 pm (UTC)(no subject)
Date: 2011-03-26 10:47 pm (UTC)Gluten-Free Gingerbread
9 oz King Arthur Gluten-Free Flour
1 tsp. xanthan gum
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. ground dried ginger
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 tsp. Dutch-processed cocoa + enough to dust the pan with
8 Tbsp. unsalted butter, melted, then cooled to room temperature
3/4 cup molasses (I use a 50/50 mix of golden syrup and molasses)
3 tbsp. fresh grated ginger
3/4 cup (5 1/4 oz) granulated sugar
1/2 cup buttermilk
1/2 cup milk
1 large egg
3 tbsp. chopped candied ginger
Adjust oven rack to center position and heat oven to 350-degrees. Place a pan of water on rack below to keep oven moist.
Grease pan (11x7x1 1/2 rectangle, or 9x9x1 1/2 inch square) and dust with cocoa (cocoa can be blended with dried ginger for extra punch).
Peel and grate 3 tbsp of fresh ginger into 3/4 cup molasses and set aside.
Whisk together flour, xanthan gum, baking soda, salt, and dry spices in medium bowl. Set aside.
In a separate large bowl, beat butter, molasses, sugar, buttermilk, milk, and egg with an electric mixer on low speed.
Add dry ingredients to liquid. Beat on medium speed until batter is smooth and thick, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not over mix. (If using the fresh ginger, batter will be lumpy.)
Working quickly, pour batter into prepared pan.
Gently fold chopped candied ginger into the batter.
Bake until the top springs back when lightly touched, and edges have pulled away from the pan's sides, and the toothpick comes out clean: about 45 minutes or so.
Set pan on wire cake rack and let cool 5 to 10 minutes. Serve hot, warm, or at room temperature.
(no subject)
Date: 2011-03-26 10:50 pm (UTC)So I figure it's a pretty good adaptation.
(no subject)
Date: 2011-03-27 02:16 pm (UTC)Amusingly, I was all, "King Arthur's flour....where on Earth will we find that?" and the C said, "Oh, you mean that flour I just bought to test out?"
Perfect!!!! :D
(no subject)
Date: 2011-03-27 05:06 pm (UTC)(Though I still make pancakes with just rice flour and no xanthan gum. As long as I do them on low temperature and let them absolutely finish the bubble part, they turn out fine.)
It's probably obvious that I have a lot of people in my life with gluten issues, isn't it?
(no subject)
Date: 2011-03-27 06:38 pm (UTC)