Re: Kill It, Cook It, Eat It - TV show on Current TV

[Guest guest]

Hi All,

I just " discovered " a very interesting new TV show. (Channel 358 on my

DirectTV. Somebody else posted that excerpts are available online. "

Kill It, Cook It, Eat It - a TV program out of England, on Current TV.

(There are upcoming reruns all week.)

The show takes young volunteers and walks them through the entire process

of raising, slaughtering and preparing animals, including one show on Offal

(hearts, pig head, sweetbreads, etc).

Some volunteers are vegan, others meat eaters. It's generally balanced,

(not sure that 2/6 people being vegan is remotely close to what we see in the

general population, but I digress) and realistic. It emphasizes the idea

that " you should know where your food comes from " as well as how home-grown

meat contrasts with mass produced/faster growing poultry/animals. A bit

" sensational " which made us chuckle at the exaggeration - but hey, it's TV.

But, we (husband and I) thought, overall, it was fair and covers an

important topic.

(Interesting the ingredients that went into the " fast food " or " grocery

store " chicken nuggets, which of course, after raising the hen, butchering

and preparing, wasn't " fast " at all. But, 27% chicken parts/trimmings-ground,

equal weight of water, 5% " wheat protein " -textured and I'm sure gluten,

more wheat, chicken fat, oil, etc. One taster said she could hardly

recognize the chicken for all the other stuff/wheat.)

I learned a number of new things, even as a farm girl that has helped

butcher hundreds of chickens, such as the practice of " hanging chickens for 2

weeks. " I'm familiar with the practice of " aging " beef or elk/venison for

1-3 weeks to age it, but never heard of it with poultry. (One volunteer

said he preferred the flavor.) But, then, I do know our neighbor (2nd home

near us) from Vail hangs his grouse for several days (refrigeration temps)

before butchering and eating.

Anyway, I recommend you check it out! I'll be recording upcoming versions.

Jan Patenaude, RD, CLT

Director of Medical Nutrition

Signet Diagnostic Corporation

Telecommuting Nationwide

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