Future plans for a new kitchen
Sep. 1, 2012 9:54 pm
Updated: Dec. 22, 2012 2:24 pm
Having just moved into a new apartment with a full kitchen from one with what could only be called a kitchenette (if that even!) I have been putting it to the test. Before moving away from home to go to university I was a very experimental cook. Intense
flavors and foods that are somewhat unusual for here are my favorite things to work with, so my first trip after getting settled in was to the butcher shop to find out what kinds of things were readily available.
I was pleasantly surprised to discover that there is an elk and bison farm not far from here so the shop has a lot of different cuts for sale in addition to the standard fare of beef and pork. I was told that their lamb and mutton is seasonal, and that they
also have local sausages (although they were out). No one in my family was interested very much in eating organ meats, so having a kitchen while living on my own will allow me to experiment with those as well. I'm excited to try Osso Buco and heart and liver.
Maybe if I learn how to cook these things well I can introduce my parents to something new- they tend to get stuck in a repetitive rut of baked mac and cheese, beef stew and grilled salmon unless someone steps in to make something else.
A couple of my friends down here hunt, so I'm hoping that I can get some game meat from them this year. I've been missing venison and duck since my uncle quit hunting. Once the fishing starts picking up I'll add in fresh rainbow trout as well as often as I
can get out of town to the rivers. If nothing else it would be a nice change just to see more of the mountains around here as I've explored so much of the northern part of the state it's time to learn more about the southern part now.