| Name | Expertise | Status |
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Enrique Torres
Columbia
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| How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems. | Available
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Keith Patton
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| I can answer questions regarding wildgame cookery ranging from venison, elk, buffalo, wild geese, duck, wild turtle, feral hog, javalena, wild boar, racoon, beaver, and woodchuck. | Available
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Chef Glen L. Davis II
U.S.
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| I can answer almost any question that revolves around food. This includes product selection, preparation, cooking, technique, "finishing", plating, and some wine/beer pairing. I have been trained and I am familiar with foods from most of the countries or regions in the culinary world. I am also an avid hunter, fisherman and trained Butcher so I am intimately familiar with processing game and domesticated animals. I can recommend processing products and techniques, cooking methods for different cuts of almost any meat, and proper seasoning for game and domestic meats. If I don't know an answer I can find out! Ask any questions I love a challenge! | Available
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| Recent Answers |
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2008-12-02 venison sausage w/o beef or pork: Becky: All the two do are add fat in order to bind the sausage. There are lots of creative sausage recipes out there that you could play with. I made one that had cheese and apple in it, a french recipe...
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2008-11-30 stuffing turkey: Scott: If the turkey was raw, you will have to roast it and make sure that the dressing reaches at least 165F to kill any risk of salmonella bacteria being in it. You provided a nice warm incubation...
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2008-11-27 Elk roast in the frig: Dave: Not a problem. At that temp you should be able to "age" the meat for up to three weeks. Cool temps retard bacterial growth but don't stop it. What might become objectionable is the smell of...
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2008-11-27 TURKEY: No two ovens are the same. Try cooking with a thermometer. Cook until the internal temp of a thigh is around 165. If cooking with stuffing the stuffing should reach the same temperature. The key is...
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2008-11-27 turkey raosting: Julie: I'm sorry, but I was out of office. You don't have to put water in the basin. What I recommend is: Marinate turkey for 12-24 hours inside the refrigerator (if you don't know how go: http://allrecipes...
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