The Cannibal Sandwich.
The Cannibal sandwich is a sandwich of very fresh raw ground or minced beef and your favorite fixin’s. An amazing sandwich not intended for the inherently weak or easily squeamish. This sandwich tests not only your meat quality, but the strength of your gut bacterium. Now don’t let the word cannibal (a person who eats the flesh of other humans) scare you away so quickly. The way cannibal is used in the title of this sandwich; is to make the consumer aware of the fact that the beef between their bread is completely raw, and that there are risks to devouring this delicious masterpiece. This sandwich is a popular delicacy in Wisconsin generally served at weddings and football parties. Over the past forty years or so, only a few times has there been any kind of out breaks of meat born illness of sorts. They are localized to just a single shop that didn’t handle the meat properly, and got some unfortunate people sick. Restaurants used to serve smaller cannibal sandwiches, more like sliders, on the regular. With employee values and pride ever decreasing, many companies have chosen that the risk of hurting a patron out weighs the value of the sandwich sale. Insurance companies frown on raw beef even with consumer warning labels. With the CDC warning of all the bad things that could happen to a person who consumes raw beef, there has been a movement away from eating raw and under cooked foods. I don’t disagree with the government when it comes to a person being cautious with their health. If you ever choose to live on the edge or just want to enjoy a more Paleolithic diet, you must know your butcher, and where your meet comes from. I would go as far as to say you really should invest in your very own meat grinder that is easily disassembled and cleaned. Go to your favorite butcher and ask about the fresher meat selections and pick a cut of meat that you like the look of. Take that cut home and while it is still cold rinse is very thoroughly with cool water so you don’t heat the meat’s temperature to much. Pat it dry and begin to grind; I believe this would and will reduce most all of the risk you take while enjoying this delicacy. If this is going to be just a one time thing, maybe first find a well known butcher in your area and find out when meat deliveries are and how fresh and lean can he get your meat. If you explain what your plans are to the butcher; there is a better chance that he will use caution with your beef, and your chances of getting sick from a food bourn illness will go down. Still with the freshly ground beef make sure it is eaten as quickly as possible with out ruining your experience. So don’t drive an hour to the butcher, try to keep it to a five minute radius as to preserve the meats exposure to risk. There are many recipes online on how to make the actual sandwich but not many go into detail on how to handle the meat up to the consumption. I hope the above helps a little with prepping.
Now my sandwich was kept simple and boy was it tasty.
-6oz fresh ground beef
-2 pieces sour dough bread
-Sliced smoked cheese
-Spicy mustard to taste
-Black pepper to taste
-Salt to taste
My first bite was a bit of a shock to my mouth. Why? Because of a life time of being told that if I ate raw meat I would die a horrible and painful death. As my teeth sank into the aromatic sour dough bread, I could feel its fluffiness resist only ever so slightly. My teeth cut through the bread and began their decent into the raw meat and smoked cheese; this is where my scenes started screaming “this shit is to soft, spit it out now!” I continued my bite until a good chunk of raw meat, cheese and bread rested on my tongue. I started to chew and if you look just right at my facial expressions in the video, you will see what looks like a sign of relief, joy, pleasure, or just a plain happy look. That was because once I started the mastication process my body was relieved that I wasn’t going to puke. By the time I swallowed the first bite I was ready for more. I finished the sandwich of camera and really enjoyed every bite.
Some people like raw onions on theirs, and I will be trying it that way soon. I will most likely mince the onion and mix into the meat so that it is evenly distributed.
The first time I ate the infamous Cannibal Sandwich, I felt great the next few day; I was energetic and felt motivated to do more than was usual for me. That feeling gave way to a lasting motivation even after the meat and its benefits cleared my system. My bowel movements where something that stirred up some “What have I done thoughts” I am regular to about twice a day depending on how much I eat and drink from sun up to sun down and about the three movements after the meat started leaving my body there was noticeable difference in color, texture and mostly smell. The color was much more pale than usual and the texture not as “clumped rabbit” looking; the stench was most comparable to three day old road kill found on a Pasco county road in the middle of August. I know this is a bit much for most, but if you are new to this you should know a little of what to expect on top of what the CDC tells you. Now if you can already clear a house there may be no difference for you, I eat a lot of greens and food doesn’t stay with me long. I think that helps with the stank of it all.
A few months after making the video, I had another smaller Cannibal Sandwich and then after that I enjoyed a taco with raw beef and the normal toppings for that dish. Since then I have expanded my raw diet to enjoying raw fish. (I hated all fish until a friend convinced me that I was truly missing out on a great thing.) Raw fish isn’t as hard on the system as beef and the bathroom trips aren’t so toxic smelling.
I say try it once at least, but make sure you know who you are getting your meat from.
Enjoy
From the S4
Well I have finally got a new phone that may have the abilities to bring my blogging back to a norm.
This one will be quick.
I was talking with a coworker the other day and he told me about a sandwich that I had never heard of nor did I believe could exist. This sandwich has the potential to scare the crap out of doctors and gross out the masses. According to my coworker you can still find this sandwich at some restaurants. They are just cracker size though. As he explained the workings of this manly meal l lissened with such inspiration I just wanted try it right then. I did some research to make sure he wasn’t messing with me, ( via you tube) and sure enough there were videos to colaborate his story. When I got up the next morning I told my lovely wife about what l had heard and that it was what I wanted for lunch. Oddly enough to me she was totally fine with my idea. I planned out a grociery list consisting of simple ingredients. At lunch time the kids and Sarah were fed and then we headed off to Publix to fulfill my lunch order. When we got there I was off to the butcher for that perfect cut of meet. ( I guess I can’t keep the name secret any longer)
Butcher: How can I help you?
Me: l need a pretty good cut of meet for a sandwich I want to try today; It’s called The Canabil sandwich. The meat needs to be tender, lean and ground.
Butcher: So your doing like a tar tar then?
Me: Yes I am.
So he ground me up a nice piece of London broil. To which I rushed home to enjoy completely raw; spread between two pieces of fresh baked sour dough topped with spicy mustard, smoked gouda, salt & pepper.
the video shows the best part.
As far as I’m I will be enjoying this more often.
Well I have to sleep now.
good night,
Trump
An old picture of the Trump
Duck Lust
12-12-12
I woke today just like I would wake on any other day of the week. Tired. My bother in law is in town; sleeping in the living room on a comfortable air mattress waiting to be woken up by the smell of cooking food or my two little ones jumping on his belly. Mikey doesn’t come by all to often since there is an unfortunate seventy-five mile gap between our home and his, and we generally have opposing schedules. Today though, is not one of these days. He, Sarah, the kids and I are going to have a blast and we don’t even know it yet.
Mikey made it a point to be the one to cook an amazing breakfast with our wonderful tasty fresh eggs, most of which were laid this morning while we slept in a bit. There was non left to scrap out to the birds after we had our fill. Sarah made us French pressed coffee with a splash of sugar cookie creamer to sweeten the bitterness of Black Silk. After most breakfasts we plan out dinner and the rest of the day, this wasn’t one of those days. I kinda knew what was going to be for dinner but no one was really talking about it.
My nephew showed up shortly after breakfast and Sarah started planning our afternoon. We loaded up the kids and headed to the sponge docks and enjoyed an afternoon of store front shopping. We took our time and lots of pictures, after getting home my nephew went home too. The fun started shortly after Sarah’s return from dropping off Hunter.
After a few informational YouTube videos and a little bit of planning; My brother-in-law and I were ready to harvest a couple of ducks for a nice family dinner. We set up several strands
of twine for tying off anything that needed tying, set up a log with an empty five gallon bucket for catching anything that needed catching. We prepared a hot bath for loosening feathers, empty trash can with a fresh clean out bag. I sharpened my machete and butchering knives. We enjoyed a few shots of fireball and a half and egg sandwich before the harvest started.
Mikey and I tied off the first birds neck to a loose noose, Sarah got the video camera ready for filming and that’s when the life lessons began. Holding the duck by his wings I rested
his breast on the seasoned log, Mikey pulled firmly on the twine. I swung my machete down upon the unsuspecting duck with sorrow and joy. In one swift blow it was over, a second smaller slice to remove a little bit of remaining flesh; the body (only bleeding slightly) went to the bucket and the head to the ground still bound to the twine in Mikey’s hand. Sarah was only slightly mortified the event but did not scared away. There was very little movement from the body and after just a couple of minutes in the bucket to bleed out the lifeless semi white bird went to a hot bath for one minute to loosen the feathers from their strong hold and then hung by the foot to a nail to be plucked. The plucking process took the most time to accomplish and was very tedious. Mikey and I worked on the feathers for some time and it didn’t take long for Sarah to join in on the plucking. My wife continued to help us until the skin held no more feather. From the plucking station the bird went to a tray to have the insides removed. Mikey evacuated the chest cavity with little effort. We saved the liver and the heart to be eaten tomorrow. The feet were removed and hung to dry for later uses. From that station the bird went inside to be cleaned, quartered, cleaned again and then into the fridge to await its partner. Sarah bleached everything and Mikey and I prepared the next bird.
The second bird went just about the same as the first. I held the thin twine this time as
Mikey held the wings and machete. Sarah stayed inside to tend to the kids; she didn’t want to watch this time. There was a swing of the machete, body to bucket, head to the ground, hot bath, then to the nail to have only the breast feathers removed. The second bird was going to be skinned, cleaned, and then quartered. We only put a small incision along the breast bone and worked the flesh free by hand only using the knife for stubborn tissue connections. the wings were cut free to dry out as were the feet later on. Mikey cleaned the chest cavity on this one too and again the heart and liver were saved. The carcass was cleaned, quartered and cleaned again. Sarah, Mikey and I cleaned everything again with bleach, bagged all the unusables and started getting everything for cooking.
Its hard to explain the feelings I had during this ordeal. There wasn’t any pleasure, I think I just felt determination the most. I knew once everything started there was no going back. As soon as my arm fell toward the duck I knew that not just this ducks life was gone but so was the others. After the blow was landed it really felt like instinct took over and the cleaning process was just natural.
The ducks did taste great though and we will be having duck and vegetable soup for lunch tomorrow.
any questions let me know
Michael Trump
Goodnight and God bless.
Duck Breast
I know I haven’t written in a long while and I am sorry for that. Working nights really puts a damper on personal time. Now the title of this, “Duck Breast,” was chosen with much pride. My friends know I love to cook and have sought to try duck for some time now. I have wanted to catch a Muscovy duck to harvest and eat; that has proven difficult. With the holidays rapidly approaching, a better selection of meat is now showing up at the local supermarket. Duck and goose are very plentiful right now and should be until Christmas or so. Not wanting to spend too much money on something I have never tasted before; I selected a smaller duck to prepare at home. Choosing to duck was easy; they all looked the same in their white wrapper and the only difference was price. I brought the duck home put it in the fridge and started watching YouTube videos on many different ways to cook this once pretty bird. It was tough trying to decide weather or not to cook the whole bird or butcher it and prepare it in parts. After days of mouth watering studying I came to a personal consensus; I would de-breast it and remove the legs and thighs. I chose this method after watching Chef Ramsay prepare two separate duck breast in similar manner. I wanted to grill the breast but stayed way from that method for just starting out.
Duck has always been a treat to many societies except here in America for some reason. I guess it may be a delicacy here too but I never see it on any restaurants menus or in store freezers. Small farms seem to offer duck almost year round and can even pick up some egg layers too if you so choose. Back to the delicacy of duck; The French seem to love the stuff and the Chinese are known as awesome cookers and such. I tried to find some American ways of preparing duck; roasting it seems to be the only creative way we cook duck here. There are a few smoked duck videos and a couple other simple recipes. The Chef Ramsay videos proved to be the most appealing, plus I have some trust in his cooking, being that I have watched many of his cable and local TV cooking shows.
Peking duck is what is currently available everywhere right now and is the duck I prepared. I started off by fridge thawing it. After complete thawing I unwrapped our tasty treat and gave it a good all over rub and squeeze to find the good sources of meat. Breast, legs and thighs were it. The wings were almost meatless and so was the back. I removed the breast from the duck but left the skin attached to the meat. I flipped the duck over and palpitated the muscle tissue to get the best cut of thigh and leg. I left skin on them too. All that remained was the almost meatless carcass and the giblets.
Now I had four nice pieces of meat, two breast and two leg thigh quarters. The separate cuts of meat need to be prepared in different manners. The breasts were placed skin side down in a room-temperature ten inch cast-iron pan after being lightly seasoned with lemon pepper. I set the stove to medium low until some of the fat started to melt away. I then turned the stove up to medium high and let cook until the fist sign of meat juice surfaced on top of the cuts of meat. Mean while the oven was set to 350 and had the legs inside slowly cooking. All cooking started at the same time. Now I didn’t put slits in the breasts skin like recommended and didn’t realize it until just now as I am writing this. It okay though I guess. I didn’t leave the breast meat side down for long and place the cast iron pan in the oven with the legs. They stayed in for about eight minutes and I pulled them out and set them to rest over the ovens built in vent “back right burner on most stoves” with a lid on the pan I let the legs cook until the reached 165 degrees. I don’t use times that much since every cut of meat is different. Use your best judgment okay. Now after the sides were prepared I sliced up the breast into thick cuts and made up some nice looking plates. So to the best part, our first bite; yes “our” first bite. Sarah was very willing to try some. Cutting it with a knife was like cutting cool butter with a warm knife. The look of the meat was dark like beef, and looked liked it was about a medium well cook. I trimmed off the skin and small amount of remaining fat and dove in mouth first. The bite down was very pleasant; it wasn’t overly juicy and the texture was that of a perfect beef tender loin. I was taken back by the amazingness of the meat, as was my picky wife who doesn’t like beef all that much. She plowed though her hunk of meat like it was the fist time she had eaten in days. “note: we did use a wishishere sauce to dip the small nuggets of breast meat.” Our sides were as follows; corn on the cob, Italian cucumber salad, and potato salad. The Italian salad was a great compliment to the duck; the tanginess off set the salty smoothness of the duck. Both of the kids ate up their pieces too and well I don’t think it will be long before I pick up a duck or two from a local farm and do this again. If you haven’t tried duck ever or have only had it roasted whole I strongly recommend trying it as a duck breast steak with a wishishere dipping sauce “not a drowning sauce, a dipping sauce”
Try it tonight wont you.
Michael Trump 