I was actually thinking about growing some T. pachanoi, but having never grown it before, I am unsure of how it would fare indoors in the winter. Can this be done? Our summers are great, but Wyoming winters are obviously too cold.
It's not my favorite, but it really depends on a lot of factors. A tough old sagebrush fed mule deer isn't going to be as good as a young, corn fed whitetail. How they are processed and prepared is another huge factor.
What seasoning can you not live without?
I try to write down new ideas, but sometimes I get too involved and forget. I can think of one time I got too involved and neglected to write down what I did. It was a pork verde chili. It came out perfect. Years later I haven't even gotten close to recreating it.
What is your opinion on eating...
Yup. Conned my sister into pulling a double shift to cover for me since my Kia is in Montana. Going to hit up the restaurant supply store in Billings while I'm there.
Not really, but I cooked for Bear Grylls a while back and he said the food was good.
Edit: Tasha says my Asian inspired sticky chicken and my meatloaf. I can throwdown on some korma and murgh makhani as well.
How about you?