I have fantasies about grabbing grannies in the fish mart as they finger big eyed iced heads and shaking them until they agree to take me home and teach me how to cook whatever they're shopping for.I was indeed. They best non-family teachers were two little old immigrant Italian Nonnas. They'd ask me to show up early on non-school days to teach me to make dough, for bread, for pizza, for pastries, for pasta
Maybe try doffing my cap.
Venison roast.
http://i.imgur.com/3uuH3IP.jpg
I accidentally let it get to 175 before I pulled it out of the oven, it was good though, will prolly be a bit chewy tomorrow.
Tomorrow I will attempt venison stir-fry... if it turns out shitty there wont be any pictures.
You don't necessarily need a pressure cooker.You can cook it in the oven or on stove top.Old time people nuh use pressure cooker.
I make homemade broth every couple of weeks which I freeze and use for cooking. It is a great way to get calcium and other trace minerals. In addition to bones I add gelatinous parts such as feet, necks and backs for the collagen and glucosamine. I eat a LOT of collagen because I know our body loses it as we age and I want my skin to remain looking as youthful as possible due to admitted vanity and an extreme (possibly unhealthy) dislike of the aging process. Whether it helps I don't know, although there is a collagen supplement that recently tested as being effective. Being relatively slender I don't have an excess fat on my face so I have to supplement!
First I do the Asian method of bringing the bones to a boil, then I discard the water, rinse everything off and start anew. At this point I put the bones into a crockpot, add a shot of apple cider vinegar which helps to leech the minerals out of the bones, and I usually throw in a big carrot, a bulb of garlic, a whole onion and whatever I have around.
I cook on low for 24 hours... and go to up 48 hours if I am doing huge bones like beef.
Your bone should be disintegrating when the broth is ready:
Strain it and you are done. Here is what my last pork broth looked like:
When it is cold, you should be able to scoop it up with a fork. That's the collagen that makes it like a thick jelly:
This is extremely healthy stuff, I have 3/4 of a cup every day and as a result my nails are definitely thinker, hair is healthier and of course there is that calcium... I need as much as I can get since I don't eat dairy. As for my skin, I think it looks pretty good though I could be delusional, like a guy with a comb over or those dorks on dating sites who claim "I look 10 years younger than I am" when in fact they don't. Here is a selfie from yesterday:
