Top all-time · #8895
Hank Shaw
Personal blog · honest-food.netcultureother
Hank Shaw writes Hunter Angler Gardener Cook, a personal blog at honest-food.net about culture. Since 2014, 9 different Hacker News readers have linked it 9 times. It is still writing: the last post was on 2026-10-19, and you can follow it by feed.
Too few sampled comments (8) to say how often HN recommends it.?
Why HN links it
Hank Shaw's site on wild game, foraging and cooking, with recipes and articles on butchery, game meat safety, fermentation and food history. Commenters mostly cite it as a source or recipe reference.
Summarised by Claude from a sample of 8 HN comments that link here. Each comment is marked recommending, critical or neutral (citing without judging); how this works.
Hank Shaw's website featuring more than 1200 wild game recipes, fish and seafood recipes, foraging tips, fermentation, preserving, and pasta.
Most-linked posts?
- /on-hanging-pheasants-2/2 people · 2 mentions · first linked 2018-10-12
What Hacker News says?
Stake tartare is raw beef: https://en.wikipedia.org/wiki/Steak_tartare 'dry-aged beef' is still rather sought after. "The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This does not cause spoilage, but rather forms an external "crust" on the meat's surface, which is trimmed off when the meat is prepared for cooking." https://en.wikipedia.org/w…
Comment linking /on-hanging-pheasants-2/
on “Jason Fung explains why intermittent fasting diets work”Submitted How to Harvest Pine Nuts (2005) as a story · 34 points
HN discussionHere's a link to a fairly well developed recipe for sassafras-based root beer: http://honest-food.net/2010/07/04/sassafras-and-homemade-roo...
Comment linking /2010/07/04/sassafras-and-homemade-root-beer/
on “A scientist stole my root beer”This is a misconception, migrating birds naturally overfeed before taking their long flights [1] and a few farms actually produce natural foie gras [2]. There was also a NYT article about a farm in Spain producing natural goose foie gras by trapping migrating geese. [ref needed] Obviously this is totally marginal compared to the size of foie gras industry. See [1] https://honest-food.net/wild-foie-gras-is-real/ [2]…
Comment linking /wild-foie-gras-is-real/
on “Eating the Birds of America: Audubon's Culinary Reviews of America's Birds”I've made this recipe a few times but never had the proper rice. It's very tasty with jasmine rice, if a little gummy and too watery. Might just be my culinary skill with cook-in-place rice recipes. https://honest-food.net/lowcountry-shrimp-perloo-recipe/
Comment linking /lowcountry-shrimp-perloo-recipe/
on “Carolina Gold was once the most popular rice grown in America (2019)”Also recommended for hunter-gatherer acolytes: http://honest-food.net
Comment linking /
on “The art of butchery”Hank Shaw’s recipe is supposed to be among the best: https://honest-food.net/hare-stew-hard-times/
Comment linking /hare-stew-hard-times/
on “Consider the Hare”Note that ceviche is a different class of "raw" than e.g. sushi, in that the lime juice does kill _some_ (but not all) parasites. According to https://honest-food.net/ceviche-recipe-safety-parasites-2/ , fresh farmed salmon is ok to eat raw, while pacific salmon is pretty risky, on the basis of it being susceptible to seal worm. The article mentions a long freeze (at -4F) being an acceptable way to kill off those pa…
Comment linking /ceviche-recipe-safety-parasites-2/
on “Dishwasher Salmon”Lactic acid fermentation [1] is the secret to many sausages. In the case of Mettwurst [2], made of raw meat, it is essential. Aged steak, hanged pheasants [3 - with a discussion of bacteria] - even today, the list should be long. [1] https://en.wikipedia.org/wiki/Lactic_acid_fermentation [2] https://en.wikipedia.org/wiki/Mettwurst [3] https://honest-food.net/on-hanging-pheasants-2/
Comment linking /on-hanging-pheasants-2/
on a deleted thread
