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Ingredient Fri Jan 18 2008

Rack of Raccoon?

The Tribune reports today on an interesting ingredient showing up on area plates: raccoon. Around 2.8 million raccoons wander Illinois, mostly concentrated in Cook, Kane and McHenry counties, which makes them a popular hunting target. Hunters are allowed to eat what they kill and share it with friends, but to sell it, a Wild Game Food Dealers permit is necessary; 43 of those were awarded last year.

A skinned and prepared raccoon costs $3 to $5, which is quite a deal considering that fiver gets you about 15 pounds of meat. Minced slow-braised raccoon has appeared on the menu at Moto (well, more of a special request, actually) in a dish made to look like a gruesome roadkill scene; the Trib's Monica Eng described it as "heavenly."

"The meat emerged pleasantly gamy with a slight chew -- not unlike venison or bison," she said. "And the sweetness of the beets and curry beautifully played off the rich savory meat and earthy artichokes."

 
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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
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Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
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