Trout: From Elite Sport Fish to Global Aquaculture
Trout amandine. Duck in orange sauce. When I was coming of age in 1960s England, these were the prestige restaurant dishes. I’m not sure how I knew that. Such restaurants…
Read moreTrout amandine. Duck in orange sauce. When I was coming of age in 1960s England, these were the prestige restaurant dishes. I’m not sure how I knew that. Such restaurants…
Read moreIt was not for want of trying, I’m pretty sure. Instead it was for want of a suitable climate. Dry curing ham requires humid winters with temperatures that hover above…
Read morePretty much like you’d cook for a wealthy human is the answer. Learning about horse feed at Hallway Feeds, Lexington, KY When I drive north through Lexington, Kentucky I pass…
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