Cooking Chart

There’s a certain dread that comes over you upon seeing a whole packer brisket on your counter. It doesn’t even look like food. Instead, it … Read more

Next thing you know, you’re holding a package of ribeye in your hand in meat aisle. It sounds great on paper, but then it’s dry … Read more

Did you know? Ostrich meat resembles beef but will cook similarly to a breast of chicken if left over-heated. This chart (above) plots each cut … Read more

You are now standing before glass of the meat counter. Your eye isn’t trained yet; everything looks like a red lump to you. You have … Read more

Bantam eggs can be anywhere from half-size to 2/3rds the size of a regular sized (large) egg. But smaller doesn’t equal fewer problems in your … Read more

Bear is not elk; it’s not even deer. Its flavor are richer, and it is much harder to cook correctly than many home chefs realize. … Read more

They’re two ingredients: eggs that look almost identical. The large eggs on the left is from Rhode Island Reds. On the right are speckled little … Read more

In the kitchen, you treat eggs like a universal constant: they’re everywhere from breakfast counters to inside of baked goods. But eggs aren’t just source … Read more

In homestead life, bigger is not always better, as you have likely found out by now. And you’re probably thinking that the biggest chicken must … Read more