I was so pleased to open my Coffee Exchange parcel yesterday!  My package came from Macedonia- and contained Turkish coffee!  I tried making a cup this morning, and it was delicious (Without cream?!  Amazing.).  Very flavourful, and unusual.

In writing news, my short story “The First Gentlemen’s Galactic Scavenger Hunt” has been shortlisted for the World Weaver Press anthology, “Far Orbit- Speculative Space Adventures”.  I’d be super happy to see this one in print; I feel like it’s actually a project I’d like to expound upon a bit.  A scavenger hunt in space: what’s not to love?

I have also entered my screenplay in a contest to win tickets to PitchFest, where I would get a chance to hook a studio.  That would be totally mathematical.

Currently, I’m continuing a read-through of my Spell Carriers series, and I’m into the second book.  The first book took me three days, though it would have taken less if I weren’t making edits here and there.  It was a pretty easy read.  Trook Hunters starts off more complex, having had book one to set it up.

Anyway!  Enough ramblings.  What’s important here is seeing how they did the Arc Reactor makeup for Iron Man.

Painting on the latex.

A lot of latex.

A good sport.

Different colours for the different layers.

Airbrushed to make it look real!

They can peel the latex back and make it look like skin.

Final effect: amazing.

And, seeing as I have duck brining in the fridge, this:

:O

Well, I’ll keep you posted.  I hope one of these days to have some truly excellent news for you.  For now, I’ll keep at it.  I know that one day all this work I’m doing will pay off.  I hope it’s soon, but I’m in it for the long haul.  :)

Cheers guys.

Heidi out.

PS: Leaked Jurassic Park 4 logo!

 

Saturday’s Weekend Edition is now available for download. Check out the great lineup of guests and topics for November 10, 2012. You can hear the program Statewide on the following Stations and Times….

Be aware that our Afternoon Broadcast on AM 630 has now been moved to the 2 p.m. hour Saturdays.

KZNS 97.5 FM in Salt Lake 9:00-11:00 a.m.
KTKK 630 AM in Salt Lake 2:00 -3:00 p.m.
KALL 700 AM in Salt Lake City 8:00-9:00 a.m.
KKAT 860 AM in Salt Lake City 10:00 – 11:00 a.m.
KSOP 1370 AM in Salt Lake City 8:00-9:00 a.m.
KCPX 1490 AM in Spanish Valley 10:00 -11:00 a.m.

 

Saturday’s Weekend Edition is now available for download. Check out the great lineup of guests and topics for November 10, 2012. You can hear the program Statewide on the following Stations and Times….

Be aware that our Afternoon Broadcast on AM 630 has now been moved to the 2 p.m. hour Saturdays.

KZNS 97.5 FM in Salt Lake 9:00-11:00 a.m.
KTKK 630 AM in Salt Lake 2:00 -3:00 p.m.
KALL 700 AM in Salt Lake City 8:00-9:00 a.m.
KKAT 860 AM in Salt Lake City 10:00 – 11:00 a.m.
KSOP 1370 AM in Salt Lake City 8:00-9:00 a.m.
KCPX 1490 AM in Spanish Valley 10:00 -11:00 a.m.

anyhoo, duck! we will do legs and breasts separately as this causes the most problems with roasting a whole duck ie. people will always complain that the legs were beautiful but the breast was dry and overcooked. or, the breast was cooked but the legs were still chewy and tough.

start with a 180g breast, and keep it simple until you have got the technique sorted. preheat oven to 180C. bring the duck out of the fridge for 10-15 minutes so it can get close to room temp. season on the skin side with plenty of sea salt and freshly cracked pepper (i use white peppercorns but that’s up to you) and place into an oven proof frying pan over a med heat. keep an eye on it now and after 2-3 minutes it should be starting to turn golden brown, texture like sun… no. wait. i think i may have been straying from the point there. then straight into the oven for 6 minutes. when your oven timer goes off, and if you haven’t got one i suggest you grab one from your nearest cooking store cos they are heaps handy if you like to cook, take the duck out of the oven and turn over so that beautiful crisp skin is now facing upwards. tear a sprig of thyme into the pan and leave it to rest for 3 minutes. now carve it up with a sharp knife… please tell me you have a sharp knife. eat it in your face with a simple rocket and hazelnut salad dressed with the pan juices mixed with a Tbls of red wine vinegar.

great werk. i am really surprised you did so well!

now legs. same scenario to start with. preheat oven, season legs, now into an oven dish and into the oven for 20ish minutes until starting to brown. now reduce heat to 160C for 1.5 hours (it could take longer if it’s being stubborn) or until the meat will easily come away from the bone. it’s really nice if you roast some veges in the pan, too. duck fat veges are really good. and chuck a few sprigs of thyme and rosemary in there.

drink some wine now. you really deserve it.

Saturday’s Weekend Edition is now available for download. Check out the great lineup of guests and topics for December 3, 2011. You can hear it along the Wasatch Front from 1 p.m.- 2 p.m. on AM 630 KTKK.

Ed Quinlan with Chem Dry is taking the dirt out of the carpet and back in the Outdoors.
http://www.chemdry.com/

Brent Stettler with the Utah Division of Wildlife Resources is testing the Ice Fishing in the Southeastern Region
http://wildlife.utah.gov/hotspots/reports_se.php
http://wildlife.utah.gov/dwr/news/42-utah-wildlife-news/668-get-a-close-look-at-mule-deer.html
http://wildlife.utah.gov/dwr/news/42-utah-wildlife-news/669-a-fatal-mix-daylight-savings-time-and-deer.html

Segment 2 
Patrick Wiggins, NASA Solar System Ambassador to Utah is looking ahead to the upcoming Lunar Eclipse 
http://www.utahastro.info/
http://earthsky.org/astronomy-essentials/earthskys-meteor-shower-guide?gclid=CLfe7MbD4qwCFSxrtgodgWzKnw

Segment 3
Guy Perkins with Camp Chef is smoking Waterfowl for his Guests
http://www.campchef.com/

Segment 4

Segment 5

Saturday’s Weekend Edition is now available for download. Check out the great lineup of guests and topics for December 3, 2011. You can hear it along the Wasatch Front from 1 p.m.- 2 p.m. on AM 630 KTKK.

Ed Quinlan with Chem Dry is taking the dirt out of the carpet and back in the Outdoors.
http://www.chemdry.com/

Brent Stettler with the Utah Division of Wildlife Resources is testing the Ice Fishing in the Southeastern Region
http://wildlife.utah.gov/hotspots/reports_se.php
http://wildlife.utah.gov/dwr/news/42-utah-wildlife-news/668-get-a-close-look-at-mule-deer.html
http://wildlife.utah.gov/dwr/news/42-utah-wildlife-news/669-a-fatal-mix-daylight-savings-time-and-deer.html

Segment 2 
Patrick Wiggins, NASA Solar System Ambassador to Utah is looking ahead to the upcoming Lunar Eclipse 
http://www.utahastro.info/
http://earthsky.org/astronomy-essentials/earthskys-meteor-shower-guide?gclid=CLfe7MbD4qwCFSxrtgodgWzKnw

Segment 3
Guy Perkins with Camp Chef is smoking Waterfowl for his Guests
http://www.campchef.com/

Segment 4

Segment 5

Download this week’s drivetime programming at our Network Page at http://www.backcountrynetwork.com/Download/Download.htm  . Check out the schedule below or find a station near you that airs Backcountry Utah.

http://www.backcountrynetwork.com/Player/xspf_player.swf?playlist_url=http://www.backcountrynetwork.com/Player/playlist12-5-11.xspf

December 5, 2011
Monday Morning (Track 1)  Cleaning Carpets before the Guests Arrive– Ed Quinlan, Chem Dry
http://www.chemdry.com/

Monday Afternoon (Track 2)  Take Outdoor Dirt back out of your Carpets– Ed Quinlan, Chem Dry
http://www.chemdry.com/

December 6, 2011
Tuesday Morning (Track 3)  Southeastern Utah’s recent Deer Watch– Brent Stettler, DWR
http://wildlife.utah.gov/dwr/news/42-utah-wildlife-news/668-get-a-close-look-at-mule-deer.html
http://wildlife.utah.gov/dwr/news/42-utah-wildlife-news/669-a-fatal-mix-daylight-savings-time-and-deer.html

Tuesday Afternoon (Track 4) Fast Scofield Fishing Action– Brent Stettler, DWR
http://wildlife.utah.gov/hotspots/reports_se.php

December 7, 2011
Wednesday Morning (Track 5)  Total Lunar Eclipse scheduled Saturday Morning, Patrick Wiggins, NASA Solar System Ambassador to Utah
http://www.utahastro.info/

Wednesday Afternoon (Track 6)  Make a Wish for the Geminid Meteor Shower– Patrick Wiggins, NASA Solar System Ambassador to Utah
http://www.utahastro.info/
http://earthsky.org/astronomy-essentials/earthskys-meteor-shower-guide?gclid=CLfe7MbD4qwCFSxrtgodgWzKnw

December 8, 2011
Thursday Morning (Track 7)  Retreat to the Cabin this Holiday Season– Deena Loyola, Utah State Parks
http://stateparks.utah.gov/parks/hyrum/cabins
http://stateparks.utah.gov/reservations

Thursday Afternoon (Track 8) Holiday State Park Events– Deena Loyola, Utah State Parks
http://stateparks.utah.gov/activities
http://stateparks.utah.gov/calendar

December 9, 2011
Friday Morning (Track 9)   Head’s up for when Visitors arrive– Matt Haefner, Dakota Alert
http://dakotaalert.com/catb2b1/

Friday Afternoon (Track 10)  Smoked Holiday Duck and Goose- Guy Perkins, Camp Chef
 http://www.campchef.com/

Download this week’s drivetime programming at our Network Page at http://www.backcountrynetwork.com/Download/Download.htm  . Check out the schedule below or find a station near you that airs Backcountry Utah.

http://www.backcountrynetwork.com/Player/xspf_player.swf?playlist_url=http://www.backcountrynetwork.com/Player/playlist12-5-11.xspf

December 5, 2011
Monday Morning (Track 1)  Cleaning Carpets before the Guests Arrive– Ed Quinlan, Chem Dry
http://www.chemdry.com/

Monday Afternoon (Track 2)  Take Outdoor Dirt back out of your Carpets– Ed Quinlan, Chem Dry
http://www.chemdry.com/

December 6, 2011
Tuesday Morning (Track 3)  Southeastern Utah’s recent Deer Watch– Brent Stettler, DWR
http://wildlife.utah.gov/dwr/news/42-utah-wildlife-news/668-get-a-close-look-at-mule-deer.html
http://wildlife.utah.gov/dwr/news/42-utah-wildlife-news/669-a-fatal-mix-daylight-savings-time-and-deer.html

Tuesday Afternoon (Track 4) Fast Scofield Fishing Action– Brent Stettler, DWR
http://wildlife.utah.gov/hotspots/reports_se.php

December 7, 2011
Wednesday Morning (Track 5)  Total Lunar Eclipse scheduled Saturday Morning, Patrick Wiggins, NASA Solar System Ambassador to Utah
http://www.utahastro.info/

Wednesday Afternoon (Track 6)  Make a Wish for the Geminid Meteor Shower– Patrick Wiggins, NASA Solar System Ambassador to Utah
http://www.utahastro.info/
http://earthsky.org/astronomy-essentials/earthskys-meteor-shower-guide?gclid=CLfe7MbD4qwCFSxrtgodgWzKnw

December 8, 2011
Thursday Morning (Track 7)  Retreat to the Cabin this Holiday Season– Deena Loyola, Utah State Parks
http://stateparks.utah.gov/parks/hyrum/cabins
http://stateparks.utah.gov/reservations

Thursday Afternoon (Track 8) Holiday State Park Events– Deena Loyola, Utah State Parks
http://stateparks.utah.gov/activities
http://stateparks.utah.gov/calendar

December 9, 2011
Friday Morning (Track 9)   Head’s up for when Visitors arrive– Matt Haefner, Dakota Alert
http://dakotaalert.com/catb2b1/

Friday Afternoon (Track 10)  Smoked Holiday Duck and Goose- Guy Perkins, Camp Chef
 http://www.campchef.com/

“Do you eat the ducks you shoot?”

“Do you like duck?”

“We call them sky carp around here.”

“I quit hunting ducks because I couldn’t eat them.”

Or the joke we hear in Canadian bars every year- You know how you eat a duck? Put it on a board, roast it in the oven, take it out, throw the duck away and eat the board!

Whenever I hear comments like these it sounds more like a personal confession, something along the lines of “Help me, I don’t have any idea how to prepare a duck or goose.”

Tasty teal

The main reason ducks and geese are tricky to prepare because it is so easy to overcook them. Here are a few tips to make your results turn out better.

First, you need to start out with the right duck.  Both ducks and geese take on the flavor of the food they’ve been eating. As a rule, puddle ducks taste best. Mallards, teal, pintails, widgeon, wood ducks and so on generally taste better, or are more mild than other species. You can do yourself a favor by choosing which ducks to shoot while you are in the field. Here in Utah, I regularly pass on shooting gadwalls, shovelers, and all the diver duck species when I hunt because of their diet. I’ve eaten these birds in other states and they were fine, but I’m sure every state or region has its peculiarities.  My personal favorite is Alberta mallards that have been eating wheat, peas, and corn for a couple of months! I haven’t prepared any sea ducks yet, but I’m sure the guys who hunt them can tell you which are the best.

Second, I like to make sure I clean my birds quickly. I know some people like to hang their birds so they can age, but I like to take care of mine as soon as I’m home- I think they taste better this way. I can age them in the refrigerator if I need to.  Also, take the time to clean out the wounds, looking for shot, bone fragments, and feathers.

Third, when I cook a duck or goose I want to make sure I never overcook it!  There is a fine line between a perfect piece of meat and one that is overcooked and ruined. I want my duck meat cooked medium rare, no more. This is a good rule for any duck roasted, grilled, or pan seared. Once it passes over to medium it loses a ton of flavor, becomes tougher, and starts to take on a liver taste.  I like to sear most of my breasts in a hot pan and finish roasting them in the oven. This link is a great description on the simple technique of  searing a duck breast, plus there are tons of other great recipes on this site, Hunter, Angler, Gardener, Cook.

I like to compare the taste of game to store bought meat the same way I compare home-grown tomatoes to store bought. The flavor of game is intense and rich, and very much worth the effort  The feast is as important as the hunt, after all it is the reason for the hunt!

Here’s a yummy looking recipe to share!

Two of us decided on the duck entrée. Roast duck, pan-seared duck breast, duck confit – I tend to order duck when I find it on a menu. I’m no duck novice.  When our  entrees arrived, we started to enjoy our dishes. For the two duck-eaters though, it was more like we attempted to enjoy our dinner – as neither of us could successfully cut through what was obviously very undercooked duck.

Since the four of us go to this place fairly often, the restaurant manager knew us quite well. I motioned for her to come over and said, “This duck is pretty raw. It’s hard to cut, and frankly, I don’t think poultry should be served so raw.”

Mizz Manager seized the opportunity to set me straight and replied condescendingly, ”Duck is not poultry. It’s game, like venison. Game should not be overcooked. It should be done rare, to medium rare.”

Uh oh. While in lecture mode, she forgot about the service equation. We were the customers, and were, in fact, paying triple-digit-per-person-prices, with wine and tips.

She had me. Mental fists clenched, I was fully in the ring with her. “Did someone go out and hunt these ducks? I think they’re poultry. They lay eggs. They have two feet. They’ve got a beak-type thing going on for feeding. They’re covered in down-y, feathery stuff. They have more in common with hens and geese than they do with deer.”

I continued, paring things down for her. “This is a bird. It shouldn’t be served r-a-w. We can hardly cut it, because raw poultry is rubbery.”  Out of courtesy to our friends, I chose to avoid the path leading to a cozy chat about salmonella.

Dug in, she refused to bring the duck back to the chef. We refused to let her hostility and zero common sense pollute our evening.  Most things can be laughed about, and I tend to look for the humor in things. Afterwards, we simply retold the tale to our friends. I shared the story with the restaurant’s owners. We boycotted. Eventually, the manager was replaced, for lots of worthy reasons.  At some point, we went back. Things were o.k. as long as Donald and Daisy were not on the menu.

Last week, we were invited to a birthday dinner at the same restaurant. Out came a duck entree. Much of it was undercooked. I quietly noted the plates of the guests up and down our end of the table. When the dinner plates were removed, uneaten, nearly-raw duck was sitting on most of them.

Here’s what the esteemed authority on American cuisine, Fannie Farmer, had to say about duck in 1918:

POULTRY includes all domestic birds suitable for food except pigeon and squab. Examples: chicken, fowl, turkey, duck, goose, etc. Game includes such birds and animals suitable for food as are pursued and taken in field and forest. Examples: quail, partridge, wild duck, plover, deer, etc.

Wiki’s definition aligns with Fannie’s:

Duck which has been farmed for slaughter and sale as meat is called poultry. Wild duck which has been killed by hunters from necessity, or by sporting shooters for enjoyment of the sport, is called game.

What do you think?

Segment 1
Yvette Connely, with Purina Mills, is discussing nutritional needs of your Hunting Companion in the Field. http://www.pminutrition.com/

Segment 2
Guy Perkins with Camp Chef is ready to prepare some great waterfowl for the Table. http://www.campchef.com/

Segment 3
Rick Clayton with Wasatch Wing and Clay is offering some great early season pheasant hunting. http://www.wasatchwingandclay.com/

Segment 4
Darren Camblin with Sean Mann Outdoors has a few tips to improve your calling success on the Duck Hunt Opener. http://www.seanmann.com/

Segment 1
Yvette Connely, with Purina Mills, is discussing nutritional needs of your Hunting Companion in the Field. http://www.pminutrition.com/

Segment 2
Guy Perkins with Camp Chef is ready to prepare some great waterfowl for the Table. http://www.campchef.com/

Segment 3
Rick Clayton with Wasatch Wing and Clay is offering some great early season pheasant hunting. http://www.wasatchwingandclay.com/

Segment 4
Darren Camblin with Sean Mann Outdoors has a few tips to improve your calling success on the Duck Hunt Opener. http://www.seanmann.com/

September 28, 2009
Track 1(Monday Morning) Early Season Pheasant Hunting– Rick Clayton, Wasatch Wing and Clay http://www.wasatchwingandclay.com/
Track 2(Monday Afternoon) Abundant Pheasants Available in Cedar Valley– Rick Clayton, Wasatch Wing and Clay http://www.wasatchwingandclay.com/

September 29, 2009
Track 3(Tuesday Morning) Phantom and the Ghost Pheasant Hunt Contest– Rick Clayton, Wasatch Wing and Clay http://www.wasatchwingandclay.com/
Track 4(Tuesday Afternoon) Sharing the passion of Pheasant Hunting– Rick Clayton, Wasatch Wing and Clay http://www.wasatchwingandclay.com/

September 30, 2009
Track 5(Wednesday Morning) Nutrition Needs for Your Hunting Dog– Yvette Connely, Purina Mills http://www.pminutrition.com
Track 6(Wednesday Afternoon) Selecting Pet food for Hard Working Hunting Dogs– Yvette Connely, Purina Mills http://www.pminutrition.com

October 1, 2009
Track 7(Thursday Morning) Common Duck Calling Mistakes– Darren Camblin, Sean Mann Outdoors http://www.seanmann.com/
Track 8(Thursday Afternoon) Selecting the Right Duck Call– Darren Camblin, Sean Mann Outdoors http://www.seanmann.com/

October 2, 2009
Track 9(Friday Morning) Learn Duck Calling from the Experts– Darren Camblin, Sean Mann Outdoors http://www.seanmann.com/
Track 10 (Friday Afternoon) Waterfowl Care and Preparation for the Table http://www.campchef.com/

September 28, 2009
Track 1(Monday Morning) Early Season Pheasant Hunting– Rick Clayton, Wasatch Wing and Clay http://www.wasatchwingandclay.com/
Track 2(Monday Afternoon) Abundant Pheasants Available in Cedar Valley– Rick Clayton, Wasatch Wing and Clay http://www.wasatchwingandclay.com/

September 29, 2009
Track 3(Tuesday Morning) Phantom and the Ghost Pheasant Hunt Contest– Rick Clayton, Wasatch Wing and Clay http://www.wasatchwingandclay.com/
Track 4(Tuesday Afternoon) Sharing the passion of Pheasant Hunting– Rick Clayton, Wasatch Wing and Clay http://www.wasatchwingandclay.com/

September 30, 2009
Track 5(Wednesday Morning) Nutrition Needs for Your Hunting Dog– Yvette Connely, Purina Mills http://www.pminutrition.com
Track 6(Wednesday Afternoon) Selecting Pet food for Hard Working Hunting Dogs– Yvette Connely, Purina Mills http://www.pminutrition.com

October 1, 2009
Track 7(Thursday Morning) Common Duck Calling Mistakes– Darren Camblin, Sean Mann Outdoors http://www.seanmann.com/
Track 8(Thursday Afternoon) Selecting the Right Duck Call– Darren Camblin, Sean Mann Outdoors http://www.seanmann.com/

October 2, 2009
Track 9(Friday Morning) Learn Duck Calling from the Experts– Darren Camblin, Sean Mann Outdoors http://www.seanmann.com/
Track 10 (Friday Afternoon) Waterfowl Care and Preparation for the Table http://www.campchef.com/