Sunday, November 30, 2008
Thursday, November 27, 2008
Wednesday, November 26, 2008
Tuesday, November 25, 2008
How Are Duck and Goose Down Obtained?When these birds are slaughtered, they are first stunned electrically. After their throats are cut (by hand, for geese) and the birds are bled, they are scalded to facilitate removal of large feathers. To remove fine pinfeathers, the birds are dipped in paraffin wax. Down and feathers, a very valuable by-product of the duck and goose industry, are sorted at another facility.
Monday, November 24, 2008
Friday, November 21, 2008
Thursday, November 20, 2008
So Hannah from BitterSweet gave a challenge a few days ago for barley stuffing. I was too late posting it...that's what happen when you do everything at the last minute! Anyway, I really like seitan and had been wanting to try it in a stuffing, so this was as good a reason as any to make it. I'm not totally in love with the original Seitan O' Greatness recipe (although I love it baked, the texture and everything is great). I made some substitutions, curry powder and sage (equal amounts) instead of paprika and allspice, apple butter instead of tomato paste, and a lot less pepper. I also used some liquid smoke (only about 1 tsp) instead of the worcestershire, and added an extra tbsp of water.
The recipes goes something like this:
1 cup barley
2 tsp veggie bouillon (I use organic better than bouillon)
3 cups water
1/2 recipe Seitan O' Greatness (however you like it)
1 apple, chopped
1 large onion, chopped
4 stalks celery hearts, chopped
1/2 cup cranberries
1/2 cup sliced almonds
1.5 tbsp olive oil
1.5 tsp cinnamon
1 tsp cumin
1 tbsp dried parsley
salt and pepper to taste
(you may want to add more spices, I just kind of added until it was good).
The directions are obviously pretty simple.
1. Cook the barley according to directions (btw, my barley says it takes 1 1/4 hours, and it never takes more than 45 minutes).
2. Soak cranberries in a bowl of water (not necessary, but I do it to wash off some of that sugar.)
3. Preheat oven to 350.
4. In a large pan brown the onions and seitan.
5. Add apples, celery, and spices to pan until combined. Adjust seasoning to taste.
6. Throw everything into a big bowl, add olive oil and almonds, toss until well combined and looks pretty.
7. Add stuffing to a large baking dish, bake for 15 minutes, until warm and a little crispy on top. *I like my stuffing baked, you can definitely skip this step.