The name remains the same, but the purpose and content shall be very different from here on out.
Wild Cookery shall refocus more on cooking in all it’s forms, and not just using foraged cooking ingredients.
A large reason for this, is since moving to my present location, it’s extremely difficult to locate even basic forageables to use, and thus my main daily cooking has shifted away from that into more ‘conventional’ cooking.
The good news is, you’ll be in for some of the best cooking techniques and recipes of your life, as you join me in my journey of Epicurean delights.
We’ll be working with a few basics to start with, and moving onto a few more complex things later on, as well as using tools of refinement.
However, in my opinion, even the basics have been vastly overlooked by the majority of people.
For example, I’d been taught to make hard boiled eggs a certain way by my parents and had been overcooking them for 35 years, and thus did not care for them. The ones I made yesterday and today would blow your socks off.
Sometime in the future, I’ll likely do a few more Wild Cookery videos and share some fun recipes.
You should still strive to get the best food that you can. Sometimes this means Organic. Sometimes this means NOT Organic. It all depends on if you know the source of the food. Some people produce perfectly organic food and have for generations but simply haven’t gone through the rigmarole of being ‘certified’
Know your source, and you can make wise and informed decisions about the food you prepare for yourself and your family.
More to come soon!
As always, I can be reached at Wildcookery@yahoo.com