@PapaSop Traditional or compound?

@Parksider Congrats! I can’t wait to get my coolbot meat cave up and running!

@Jonathon That looks like an amazing place!

@johnsbrewhouse We do have a lot of birds around here and have access to the family farm but I’m not much of a hunter. I’ve got plenty of friends that can get the job done though. We are also looking into carrying pheasant at the shop…I sure hope we can make that happen!

That sounds excellent! Now, if I just had some pheasant.

@zzdan The shaggy seems especially susceptible to going bad. Most of my experience is with morels. These do great prepared the same way as others but timing is key

@zzdan Oddly, my account logged in as a guest on the response. You are correct…no need to over think it. They don’t need much. Jonathon pointed out that they look like Calamari…I’m sure that a battered and fried version would be a fantastic vegetarian alternative!

@Jonathon I’m considering making a kidney pie soon after a customer came looking. We have been getting a lot of requests from European, Asian and Hispanic customers for specific organs because you simply can’t find them elsewhere. It’s been really interesting to hear their preparations and suggestions. I’ll try just about anything once!

This was a request from Greek born, German raised customer. “ Weiss wurst, leberkaes , grobe leberwurst , blutwurst , kaesekreiner”

I had him just enter it in my phone…he only had a couple spelling mistakes. I would have had many!

@Jonathon Sure Gel!

@craigrice The texture was off-putting. If I try it again it will likely be in pâté form…IF