Oct 23, 2019
In Episode 44, Brandon introduces "The Finisher", a new tool he's discovered for pithing ducks (rather than slitting their necks) which allows for a more attractive presentation and preserves the blood, within the animal, for such dishes as Duck a la Press. Brandon and Lauren discuss the struggle that exists between humane killing and efficiency, and question whether pithing or neck slitting is the more humane method of poultry slaughter. Other topics include: making Duck a la Presse; how poultry plumage acts as a veil for an animal, but simultaneously reveals its nature and reality; how commodified forms of meat, as currently sold in supermarkets, allow us to forget that we are a burden to the earth; and how to preserve meat in its own fat in the form of confit and rillettes. Finally, Lauren discusses her maiden venture into making hand soap from lard and her new Keto diet.