Code Delicious Episode 2: From Beak to Tail Feathers

17 06 2010

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Episode #2 is here. Check out the second video in the Code Delicious instructional series-free as always!

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7 responses

18 06 2010
tasteofbeirut

Thanks Doc for a great instructional video and entertaining as well.

18 06 2010
whatscookingwithdoc

@TOB: Thanks-We always want it to be entertaining!
@Rebbecca-Thanks! You have a great weekend too!

19 06 2010
BB

This is the best kind of instruction. With meat prices always rising so fast, this is the best way I know to help keep those prices in control. I cannot stand paying retail meat prices. A small investment in knowledge, a couple of good knives and a grinder does wondes for one’s grocery bills. Thanks, Doc! I can’t wait for more!

19 06 2010
whatscookingwithdoc

@BB: You are so right!! Even paying more up front for the free range organic bird, when we did the butchery it came out to be ~20% cheaper (~$10.00 versus ~$12.00) than buying the individual cuts of the industrial ghetto bird!! That’s not including the use of the carcass and gibbies!

19 06 2010
BB

Mmmm. A spot of homemade pate, to boot. What could be better?

20 06 2010
doggybloggy

nice job but I couldnt help but notice your awful wound – did you hit your finger with a hammer – damn that must’ve hurt! Its true that if you do your own butchering you can save big – whole chickens – a couple of bucks a pound – chicken breasts – five and six bucks a pound – this should be a no brainer. Thanks for the tutorial though there is something appealing about the term “ghetto bird”…..

20 06 2010
Chef E

I like the staging Doc- fresh fruit in the background, it screams eat healthy!

Better make sure I never make you mad! You could take me down and apart pretty quickly 🙂 Slap that bird Doc! Oh sorry, I chuckled when you first began with the pop on the bird 🙂

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