There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
Pomegranate Molasses glazed lamb chops: http://www.foodandwine.com/recipes/pomegranate-glazed-lamb-chops
Just season with salt and pepper. Then put it fat side down in a cold pan. No scoring needed. Turn the heat on medium-low and spoon the excess fat out every 3-5min. After about 18min turn the heat up to get the skin crispy and then flip over to cook the other side 1-2min until the inside is medium(or whatever you like).
The good thing about duck is that it’s pretty good whether it’s medium-rare or well-done. So if you overcook it a bit it’s not a disaster like beef. The most important part is that the fat is rendered.
As for how to cook it, venison burgers are great (mix in some bacon or other porkfat, deer is extremely lean). Other parts can be cooked like traditional steaks or tenderloin, sous vide is probably a good bet there for food safety and not overcooking it. For Alligator, try it deep fried, in my (limited) experience it doesn't cook as steaks very well. For the game birds, they're small and rather delicate, sous vide might be a good place to start too.