Episode 198: Don't Throw Away the Head and Tongue - Eat It!
08/15/24 • 74 min
Summary:
In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and tongue. They also discuss the process of removing the head and the different preparation methods. The hosts emphasize the underutilization of the head in North America compared to other parts of the world. They explore the culinary history of head dishes in different cultures and highlight the delicious flavors and collagen-rich meat that can be found in the head. In this conversation, Adam and Justin discuss the various ways to cook and enjoy different parts of the head, including the cheeks, tongue, ears, and jowls. They emphasize the importance of using the entire animal and experimenting with different flavors and textures. They also highlight the affordability of head meat and provide tips on where to find it. Cooking methods for the head include slow roasting, simmering, boiling, and stewing. The conversation concludes with a recipe for hog head rillettes, a delicious and versatile dish made from the head meat.
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Buy our Wild Fish and Game Spices
Recipes:
Moose Tongue and Black Trumpet Pizza
Takeaways:
The head of wild game animals contains various edible parts, such as the cheeks, brain, jowls, ears, snout, and tongue.
Most of the meat in the head is tougher and requires slow cooking, but it is delicious and full of collagen.
Head dishes are enjoyed in many cultures worldwide but are underutilized in North America.
The head can be removed by making an incision around the neck and separating it from the spine.
Taking the head home and using it for cooking is recommended to make the most of the animal and enjoy its flavorful meat. Using the entire animal is a sustainable and respectful approach to cooking.
Head meat is affordable and can be found at Asian, Middle Eastern, and specialty grocery stores.
Different parts of the head require specific cooking methods to make them tender and flavorful.
Head meat offers unique textures and flavors that can be enjoyed in various dishes.
Hog head rillettes is a delicious and versatile dish showcasing head meat's flavors and textures.
Stepping outside of one's comfort zone and trying unique cuts of meat can add a new dimension to culinary experiences.
Tongues and heads are often overlooked cuts of meat that can be utilized in various recipes.
Braising is a common cooking method for tongues, but they can also be seared and used in tacos or made into pate.
Becoming a person known for accepting and utilizing heads and tongues can provide endless opportunities for cooking and experimenting with flavors.
Chapters:
00:00 Introduction and Overview of the Cooking By Cut Series
03:08 Foraging for Edible Greens and Introduction to Head and Tongue Cuts
08:29 Physical Description and Removal of the Head
16:16 Culinary History of Head Dishes in Different Cultures
25:44 Reasons to Keep and Utilize the Head
28:06 Exploring the Delights of Head Meat
35:10 Cultural Delicacies: Tacos de Lengua and Hot Tongue Sandwiches
48:52 Hog Head Rillettes: A Versatile and Delicious Dish
Keywords:
head, tongue, culinary uses, edible parts, removal, preparation, underutilization, culinary history, flavors, collagen-rich meat, head meat, cooking methods, affordability, flavors, textures, cheeks, tongue, ears, jowls, slow roasting, simmering, boiling, stewing, tacos de lengua, hot tongue sandwiches, hog head rillettes
Learn more about your ad choices. Visit megaphone.fm/adchoices
Summary:
In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and tongue. They also discuss the process of removing the head and the different preparation methods. The hosts emphasize the underutilization of the head in North America compared to other parts of the world. They explore the culinary history of head dishes in different cultures and highlight the delicious flavors and collagen-rich meat that can be found in the head. In this conversation, Adam and Justin discuss the various ways to cook and enjoy different parts of the head, including the cheeks, tongue, ears, and jowls. They emphasize the importance of using the entire animal and experimenting with different flavors and textures. They also highlight the affordability of head meat and provide tips on where to find it. Cooking methods for the head include slow roasting, simmering, boiling, and stewing. The conversation concludes with a recipe for hog head rillettes, a delicious and versatile dish made from the head meat.
-
-
Buy our Wild Fish and Game Spices
Recipes:
Moose Tongue and Black Trumpet Pizza
Takeaways:
The head of wild game animals contains various edible parts, such as the cheeks, brain, jowls, ears, snout, and tongue.
Most of the meat in the head is tougher and requires slow cooking, but it is delicious and full of collagen.
Head dishes are enjoyed in many cultures worldwide but are underutilized in North America.
The head can be removed by making an incision around the neck and separating it from the spine.
Taking the head home and using it for cooking is recommended to make the most of the animal and enjoy its flavorful meat. Using the entire animal is a sustainable and respectful approach to cooking.
Head meat is affordable and can be found at Asian, Middle Eastern, and specialty grocery stores.
Different parts of the head require specific cooking methods to make them tender and flavorful.
Head meat offers unique textures and flavors that can be enjoyed in various dishes.
Hog head rillettes is a delicious and versatile dish showcasing head meat's flavors and textures.
Stepping outside of one's comfort zone and trying unique cuts of meat can add a new dimension to culinary experiences.
Tongues and heads are often overlooked cuts of meat that can be utilized in various recipes.
Braising is a common cooking method for tongues, but they can also be seared and used in tacos or made into pate.
Becoming a person known for accepting and utilizing heads and tongues can provide endless opportunities for cooking and experimenting with flavors.
Chapters:
00:00 Introduction and Overview of the Cooking By Cut Series
03:08 Foraging for Edible Greens and Introduction to Head and Tongue Cuts
08:29 Physical Description and Removal of the Head
16:16 Culinary History of Head Dishes in Different Cultures
25:44 Reasons to Keep and Utilize the Head
28:06 Exploring the Delights of Head Meat
35:10 Cultural Delicacies: Tacos de Lengua and Hot Tongue Sandwiches
48:52 Hog Head Rillettes: A Versatile and Delicious Dish
Keywords:
head, tongue, culinary uses, edible parts, removal, preparation, underutilization, culinary history, flavors, collagen-rich meat, head meat, cooking methods, affordability, flavors, textures, cheeks, tongue, ears, jowls, slow roasting, simmering, boiling, stewing, tacos de lengua, hot tongue sandwiches, hog head rillettes
Learn more about your ad choices. Visit megaphone.fm/adchoices
Previous Episode
Episode 197: Dive Deep with Brad Leone: Foraging, Spearfishing, and Cooking Local Fish
Summary:
In this episode of the Wild Fish and Game Podcast, hosts Justin and Adam are joined by special guest Brad Leone, a renowned chef and YouTube personality famous for his appearances on Bon Appétit's YouTube channel. The conversation dives into the world of foraging, cooking local fish, and the importance of proper fish treatment to enhance flavor and sustainability.
Brad shares insights from his popular YouTube shows, Local Legends and Making It, where he explores culinary techniques and local ingredients. He delves into his passion for spearfishing, discussing the thrill of diving underwater to hunt for fish and sharing exhilarating experiences with marine life, including encounters with sharks.
The episode explores the art of dry-aging fish, highlighting its impact on taste and texture. Brad also introduces his cookbook, Field Notes for Food Adventure, explaining the motivation behind creating a physical book that offers a tangible connection to food enthusiasts. The hosts and Brad emphasize the value of long-form content, encouraging listeners to enjoy in-depth material and step away from screens to engage with cooking and nature.
Join us for this engaging conversation that celebrates the joys of cooking, the adventure of foraging, and the thrill of spearfishing. Whether you're a seasoned chef, an outdoor enthusiast, or someone curious about sustainable food practices, this episode offers something for everyone.
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Buy our Wild Fish and Game Spices
Guest:
Brad Leone is a chef, hunter, angler, and YouTube personality. He was born in the woods of rural northern New Jersey. The fields, forests, rivers, and shores of the Northeast have been his playground since he was a kid. He is known for his appearances in videos produced by Bon Appétit for its YouTube channel, most notably as the host of It's Alive with Brad and its spinoff series, It's Alive: Goin' Places. In 2021, he published his cookbook “Field Notes for Food Adventures,” and in 2023, he launched two new shows on his YouTube channel; "Local Legends" and "Makin’ It.”
Field Notes for Food Adventure
Takeaways:
Properly treating fish is crucial for maintaining quality and flavor.
Cooking seasonally and using fresh ingredients from the garden enhances the taste of dishes.
Spearfishing can be challenging but rewarding, especially when done in the right conditions.
Dry-aging fish can improve its flavor and texture.
Creating long-format YouTube shows allows for a more immersive and educational experience for viewers. Spearfishing is a thrilling activity that allows divers to hunt for fish underwater.
Encountering sharks and other marine creatures adds to the excitement and adventure of spearfishing.
Brad Leone's cookbook, Field Notes for Food Adventure, combines recipes, stories, and travel experiences.
Long-form content, such as books and podcasts, provides a more immersive and enjoyable experience for readers and listeners.
It is important to have fun, enjoy cooking, and spend less time on phones.
Chapters:
00:00 Introduction and Updates
02:54 Pokeweed and Childhood Memories
06:31 Introduction of Guest Brad Leone
12:37 Brad's YouTube Shows: Local Legends and Making It
17:40 Cooking Seasonally and Using Fresh Ingredients
22:50 The Benefits of Dry-Aging Fish
27:27 The Challenges and Rewards of Spearfishing
32:53 Creating Immersive and Educational YouTube Shows
35:13 Exploring the Underwater World and Encountering Marine Creatures
38:24 Field Notes for Food Adventure: A Cookbook, Story, and Travel Book
44:48 The Importance of Long-Form Content for a Deeper Experience
50:07 Having Fun, Enjoying Cooking, and Spending Less Time on Phones
Keywords:
foraging, cooking, fish, treating fish, YouTube shows, Local Legends, Making It, spearfishing, dry-aging fish, spearfishing, diving, underwater, sharks, marine creatures, cookbook, physical book, long-form content, enjoyment, cooking
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Next Episode
Episode 199: From Anglers to Chefs: Aging Fish for Enhanced Flavor with Liwei Liao
Summary:
In this episode, Justin and Adam are joined by Liwei Liao, a self-taught fishmonger and owner of The Joint in Los Angeles. They discuss the process of dry aging fish and the importance of proper handling and care to maintain the quality of the fish. Liwei shares his methods and practices, including brain spiking, bleeding, gutting the fish, and letting it rest for a few days before fileting. They emphasize the importance of culinary conservation, only harvesting what is needed and using more of the animal to minimize waste. The conversation explores the importance of properly handling and aging fish to enhance flavor and texture. The hosts discuss the factors contributing to the fishy smell and how to minimize it. They share personal experiences and tips for aging fish, including using dry environments and avoiding excess moisture. The conversation also touches on the benefits of aging fish for recreational anglers and the challenges of scaling up the aging process for commercial production. Overall, the hosts emphasize the importance of proper handling and conditioning to improve the quality of fish for cooking and consumption.
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Buy our Wild Fish and Game Spices
Guest:
Takeaways:
Proper handling and care are crucial for maintaining the quality of fish.
Methods such as brain spiking, bleeding, and gutting the fish can improve the taste and texture.
Letting the fish rest for a few days before filleting allows for the draining of blood and impurities.
Culinary conservation involves only harvesting what is needed and using more of the animal to minimize waste. Properly handling and aging fish can enhance its flavor and texture.
Excess moisture contributes to the fishy smell, so keeping fish in a dry environment can minimize it.
Aging fish allows for the development of better flavors and textures.
Recreational anglers have the advantage of being able to control the quality of their catch by properly handling and aging it.
Scaling up the aging process for commercial production presents challenges but can lead to improved fish quality.
Chapters:
00:00 Introduction and Mushroom Foraging
03:06 Upcoming Wild Pig Camp and Culinary Conservation
06:02 Guest Introduction and Background
13:01 Understanding Dry Aging Fish
20:12 Methods for Maintaining Fish Quality
25:07 The Importance of Letting Fish Rest
29:48 Comparing Fish Handling Techniques
31:10 The Fishy Smell and its Impact on Taste
39:07 The Intimidation of Cooking Fish at Home
44:17 The Benefits of Properly Handling and Aging Fish
48:09 Understanding the Aging Process and Moisture Loss
53:24 Proper Techniques for Bleeding Out Fish
57:51 Reducing Waste and Improving Fish Quality
Keywords:
dry aging fish, fish handling, fish quality, culinary conservation, fish harvesting, fish handling, aging fish, fishy smell, dry environment, excess moisture, fish quality
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