by Mike Pardus
In keeping with our inter-blog discussion on consomme and total utility of food products, I offer this video series in 3 parts (again, YouTube limitations).
The action moves pretty quickly and assumes that you already know how to "break down" a bird. If there's interest, I'll shoot a "Poultry Butchering 101" video later this week.
Oh, before you watch, I'd better explain something.
This demo came out of a discussion about the immorality of wasting food - specifically food that an animal has died to give us. In the video, I talk a lot about total utility and avoidance of waste from a purely financial perspective. Some of my students are at the cutting edge of the sustainable food movement and understand the morality perfectly well while others haven't yet gotten that far yet: they like to cook, it's fun, it's on TV, it's cool, that's it.
Whether they are from one camp or the other, if they make it to the next level, they're going to have to survive in the restaurant business for a long time before they can hope to make an impact on the morality of their peers and the public.
I'm telling you all of this because my monologue mostly addresses the business end of the chain and I wanted you to be sure that you were aware of its primary intent.
Oh, and one more thing, I can already hear some of you asking "But what about the morality of charging $200 for a few duck scraps?" That's like asking an artist to justify the price tag on a painting relative to the cost of the paint. You're not paying for the paint - you're paying for the work created from the paint using years of hard earned, accumulated skill.
Wow, that took more words than I wanted to use...start the video, Bob.