99% of people who've had a bad experience with wild game were eating something that wasn't cooked properly. Deer ain't wagyu. And wild duck breasts, for the love of all that is good and holy, need to be cooked to no more than medium rare.
I find it so interesting that both you and Tony Bourdain went to Vasser. Did you also attend culinary school after that? I realize that he was 5 years older than you but is incredible that your lives have had such similar paths.
I'm a 'recliner' at home, but not on flights when I'm lucky enough to travel for vacation. I don't want to bug anyone behind me, especially if they have a hot drink or meal on their tray table. Plus I'm not that tall or big anyway, definitely not a 'Power Forward' or much less a 'Center' in the 'Paint', etc...! I'm very much looking forward to Wild Game as well, very very awesome! Safe Labor Day Weekend to all...!
Looking forward to more episodes of wild game kitchen! Loved everything about it.
Had to be a blast cooking outside in that gorgeous spot…right by the water…kept eying that sweet lil cooking vessel with the arms that swing staggered over the fire. The rabbit tacos 😍. Reminded me of Easter’s growing up…overcooked ham in the oven…the real treat was the rabbit on the grill GPA tenderly turned on a spit for hours & snuck me bites of…because “rabbit was just for the adults?!”
As a kid, vacations were always lake cabins in Wisc or Minn., watching these takes me right back there. 🧡
My brothers tried to scare me off eating the fish we caught by telling me I couldn’t eat any unless I killed & cleaned my own…joke was on them when they realized not only was that not a problem…but I knew how to cook, which left them eating the burnt fish my dad made while my mom & I crushed our gorgeous trout, bass….that we made.
Ok if this was recorded on Sept 1, was this after the State Fair or before? I thought for sure you'd expound on your State Fair adventures in food!!! Not that anyone asked me, but I'm a recliner (all 5'2" of me)...I don't care how long or short the flight is. Very cool about your art/history degrees.
We are excited for the new show! I just watched my kids go through a dozen hard boiled quail eggs in about as many minutes. Nice little lunch with some garlic toast and yellow tomatoes. We are keeping fowl AND quail now, and the family loves it.
I'm a 'recliner' in general, yet when traveling on shorter flights I'm working, emailing, etc.. On long flights of 3+ hours, that's shoes off "Recliner-mode"...
Psyc'd to hear about the new season of AZ's Wild Game Kitchen.!!! I've watched all the episodes, and have made 7 of your videos, yet I don't quite have the arsenal of cooking equipment or ingredient options as yourself (another enviable aspect). Regardless... all-in-all, the dishes were overwhelmingly enjoyed by everyone; especially the Walleye, Trout, Elk w/ mashed rutabaga (never had), the Duck Gumbo was excellent; served w/ Rabbit Tacos; finally the Venison & Bison received the most enthusiastically.!!!
I read that you went to Babson College, which is where I almost attended...???
Excited for the new season of Wild Game Kitchen!
99% of people who've had a bad experience with wild game were eating something that wasn't cooked properly. Deer ain't wagyu. And wild duck breasts, for the love of all that is good and holy, need to be cooked to no more than medium rare.
I find it so interesting that both you and Tony Bourdain went to Vasser. Did you also attend culinary school after that? I realize that he was 5 years older than you but is incredible that your lives have had such similar paths.
I'm a 'recliner' at home, but not on flights when I'm lucky enough to travel for vacation. I don't want to bug anyone behind me, especially if they have a hot drink or meal on their tray table. Plus I'm not that tall or big anyway, definitely not a 'Power Forward' or much less a 'Center' in the 'Paint', etc...! I'm very much looking forward to Wild Game as well, very very awesome! Safe Labor Day Weekend to all...!
Looking forward to more episodes of wild game kitchen! Loved everything about it.
Had to be a blast cooking outside in that gorgeous spot…right by the water…kept eying that sweet lil cooking vessel with the arms that swing staggered over the fire. The rabbit tacos 😍. Reminded me of Easter’s growing up…overcooked ham in the oven…the real treat was the rabbit on the grill GPA tenderly turned on a spit for hours & snuck me bites of…because “rabbit was just for the adults?!”
As a kid, vacations were always lake cabins in Wisc or Minn., watching these takes me right back there. 🧡
My brothers tried to scare me off eating the fish we caught by telling me I couldn’t eat any unless I killed & cleaned my own…joke was on them when they realized not only was that not a problem…but I knew how to cook, which left them eating the burnt fish my dad made while my mom & I crushed our gorgeous trout, bass….that we made.
Ok if this was recorded on Sept 1, was this after the State Fair or before? I thought for sure you'd expound on your State Fair adventures in food!!! Not that anyone asked me, but I'm a recliner (all 5'2" of me)...I don't care how long or short the flight is. Very cool about your art/history degrees.
We are excited for the new show! I just watched my kids go through a dozen hard boiled quail eggs in about as many minutes. Nice little lunch with some garlic toast and yellow tomatoes. We are keeping fowl AND quail now, and the family loves it.
I'm a 'recliner' in general, yet when traveling on shorter flights I'm working, emailing, etc.. On long flights of 3+ hours, that's shoes off "Recliner-mode"...
Psyc'd to hear about the new season of AZ's Wild Game Kitchen.!!! I've watched all the episodes, and have made 7 of your videos, yet I don't quite have the arsenal of cooking equipment or ingredient options as yourself (another enviable aspect). Regardless... all-in-all, the dishes were overwhelmingly enjoyed by everyone; especially the Walleye, Trout, Elk w/ mashed rutabaga (never had), the Duck Gumbo was excellent; served w/ Rabbit Tacos; finally the Venison & Bison received the most enthusiastically.!!!
I read that you went to Babson College, which is where I almost attended...???
Have a great weekend AZ & all your subscriber...
Oh and regarding venison, my Dad taught me that it was critical to trim every bit of fat off the meat before cooking. It has a weird mouth feel.
Many of the new planes now have non-reclining seats which will eliminate the issue - a a former boss used to say it is quick becoming a “mute point.”