Steven Rinella talks with Chef and avid hunter Joshua Skenes, along with Janis Putelis of the MeatEater crew.
Subjects Discussed: how to cook beaver tail; industrialized food versus “real” food; Saison: the focus is purely on taste; closed-loop agricultural systems; you can’t ever replicate the true taste of nature; how to deal with the lack of consistency in wild game, and whether or not that’s actually an issue; proper shot placement; monolithic bullets; stomper bucks in Idaho; caviar from white sturgeon, shovelnose sturgeon, paddlefish, and lake whitefish; Steve and his fake uncle Don trollin’ for striped bass in front of San Quentin Prison; fishing for diamond turbot; ikejime, or how to run a wire through a fish’s spine to make it taste it real good; headshots; box crab; monkeyface eels; safe mold versus shitty mold; and more.
Get your tickets to the MeatEater Podcast, Live with Steven Rinella and Friends here: http://bit.ly/2u3xfXq
-Related Links and Notes-
How to catch monkeyface eels
Cannery Row by John Steinbeck