Search Results for: What are You, Chicken

What Are You, Chicken?

What Are You Chicken

“Rhode Island Reds make good laying hens” Before I get started on why it’s so rugged (and just plain cool!) raising your own food, like chickens, ducks, rabbits and pheasants, I must come clean on something that has to do with chickens. Really clean… I mean, embarrassingly clean. Are you ready? (Oh, shit, I’m not so sure if I should do this.) Reader to The Rugged Dude >>> “Okay, RD… take a deep breath… be brave and just friggin’ say [Read More]

Large Eggs… a Recipe Standard

Large Eggs... a Recipe Standard

“A coop egg vs the store-bought large egg” If you are baking something; a cake, a pie, some bread… or whatever, and the recipe calls for eggs, it is always understood that they mean large eggs. Not small, medium or extra large. This is an industry standard. Many people that buy their eggs often buy extra large eggs. And, people who get their eggs from a chicken coop end up with a basket of random sized eggs on every trip [Read More]

Start With A Roux

Start With A Roux

When I was kid I used to watch my Grandmother making gravy for the Thanksgiving dinner.  I don’t quite remember how she did it, but it was pretty cool seeing her in action. She took her gravy making duties quite seriously.  Mashed potatoes were always so much better with “Nanny’s” gravy on ‘em! Using starch is a very simple way to thicken a gravy or a sauce. A centuries-old (and very simple) method for starting a pot of gravy is [Read More]

Tomato Vegetable Soup

Tomato Vegetable Soup

You know, it’s drives me mental when I see someone at the grocery store who has about ten cans of soup in their cart.  Several problems here – one, that crap is loaded with sodium, along with a bunch of other shit that’s really not good for you.  Two, it’s expensive and three it doesn’t taste nearly as good as the homemade stuff.  At the top of this page, near the end of my piece, I basically say that if you “go [Read More]

Wild Mallard Duck with Mushroom Risotto

Wild Mallard Duck with Mushroom Risotto

I love eating duck, especially wild duck.  Mallard is the most plentiful and the most popular, but others like the wood duck, teal, and widgeon are also excellent.  There are many other species of wild duck that are top shelf for the table.  And, with a beaver pond (and my duck blind) only 200 yards from my back door, eating duck is a common occurrence for me throughout the fall and winter. Wild duck can be dry as it’s very [Read More]

Sweet Carrots with Tarragon

Sweet Carrots with Tarragon

This is one you must whip out if you ever have someone try to tell you they don’t like carrots, especially – kids!  Spoiled little brats… Use your own discretion as to how many carrots you’ll need, but I normally go with two medium to large carrots per person, because they always ask for more.  This is a great side dish for almost any wild game or chicken, beef or pork dishes.  They don’t keep that well in the fridge [Read More]

Go By Feel

Go By Feel

One of the best ways to learn how to cook is by not using recipes.  Of course, when you’re trying something new, you’ll want to at least refer to the recipe.  I mean, you have to know what’s in it right?  But, once you know basically how the dish goes, what’s in it, stop measuring every little thing that goes into the dish.  If you’re making gravy, just make the damn gravy.  Stop worrying about all the technical stuff.  You [Read More]

Moose (or venison) Stew

Moose (or venison) Stew

Okay, time to get back the basics of what I would refer to as “rugged food!”  Stew – whether you use moose, venison, grouse, rabbit or even chicken… a good stew is hard to beat.  As I type this on November 10, 2013, it’s a surprisingly cold day out there – minus 26 Celsius with the wind chill factored in.  Even though I’m sitting about fifteen feet from my woodstove, my nipples are hard just thinking about it… and my onions [Read More]

RD’s Classic Fish & Chips

RD’s Classic Fish & Chips

Okay, as much as I hate to admit this, I just love deep fried fish.  I know it’s not the healthiest way to cook your food, but just like KFC… every once in a while, I just have to get that deep fried fix!  Speaking of KFC, wouldn’t it be cool if you could order a barrel of just the skin?  Mmmmmmmmmmmmmmmmmmmm… This recipe works well with most types of fish and of course, walleye is awesome, but I use [Read More]

Mirepoix

Mirepoix

One of the most standard, basic food and flavour combinations in all of cooking is a mixture of onions, carrots and celery. This is known as a mirepoix. Yes, it’s a French term and it’s been used in Classical French Cuisine for hundreds of years. It’s one of the first things taught in culinary school. A mirepoix usually consists of twice the amount of onion, as carrot and celery… meaning if you have 1 pound of onions, you’d use ½ [Read More]