Meat New Volume 14 - Economista!
Meat News! Volume 14, Economista! Standard disclaimer and un-subscribe info: This is a newsletter that is being sent to you because I thought you might be interested or because you requested a...
View ArticleMy hairy wienie
If you’ve got kids they will love this! Even if you don’t have kids but you have some friends who are sort of retarded, they will probably like it to. You need just a couple ingredients – some wienies...
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Meat News! Volume 15 - Pies areBack!Standard disclaimer and un-subscribe info: This is a newsletter that is being sent to you because I thought you might be interested or because you requested a...
View ArticleThis is how I cook a turkey!
How to Cheat at Turkey!Get it on the table fast with a pressure cooker. Sometimes you don't have hours to wait while your turkey roasts away in the oven. Forexample, maybe you were up a bit late...
View ArticleSmokin' with GAS!
The Tri-tip is one of the most versatile and economical cuts we sell. The "tri" part comes from it's triangular shape (that's the shape with three sides for those of you who are geometrically...
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Meat News!Volume 16 - Merry Meaticus! Standarddisclaimer and un-subscribe info: This isa newsletter that is beingsent to you because I thought you might be interested or because yourequesteda...
View ArticleTurkey Confit...In a Rice Cooker!
I’m always looking for new ways to cook stuff, partly from curiosity, partly because my oven sucks. I was speaking with the chef at one of our restaurant accounts and got interested in confit. Confit,...
View ArticleI Bet I Bento Better Than U Bento
It's true! I'm a god of bentos, I'm bento magic, I'm bentorrific!! Well, at least if you're 5, then you think I'm pretty cool. Fortunately, I do have a 5 year old, and an 8 year old, who live with me...
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Meat News!Volume 17 - Bases are Golden!Standard disclaimer and un-subscribe info: This is a newsletter that is being sent to you because I thought you might be interested or because you requested a...
View ArticleFood for Thawt
I read a lot about food, I probably think more about food (mostly meat) than just about anyone you know. In fact, the only thing that I think about more than food is boobies...but I'll leave that for a...
View ArticleNewsletter v.20
Meat News!Volume 20 - Octo-fest-erific!Standard disclaimer and un-subscribe info: This is a newsletter that is being sent to you because I thought you might be interested or because you requested a...
View ArticleNobody really likes cranberry sauce
Cranberry sauce hasn't changed much since I was a kid. My mom used to pop a tin, slice up that can-shaped jelly into a loaf, and it followed the turkey around as everyone took the smallest amount they...
View ArticleArticle 11
A customer of mine this week had a question and I realized that I may as well answer it publicly because it’s probably fairly common. He was shopping for a pressure cooker and wanted some info. My...
View ArticleI'm going Vegan
It is with a heavy heart that I must break this news to the world, but I've seen the light and I'm going Vegan. It was the little piggies that did it to me. It turns out that they are one of the...
View ArticleA Roast chicken recipe for people who are probably above average intelligence...
Roast chicken rocks, and in Japan, where the Colonel rules come Christmas day, it's important that everyone knows how to pop one in an oven. Here is a recipe for you!What you will need: (all available...
View ArticleBrining - It's all about salt and water!
This time of year I get a lot of questions about brining, especially as it relates to turkeys. Whole turkeys, because they are large and require a long cook time, and because they are pretty low in...
View ArticleStuffed Lamb Leg - Even Easier than your Mom!
Boneless lamb legs are ideal for stuffing and rolling and there are very few flavors that don't go well with lamb. This recipe is so simple, even the dumbest person you can think of can probably pull...
View ArticlePretty, Pretty, Pork Loin
Pork loins are tasty. Pork loins are also lean so you have to be a little careful or they can turn out dry and flavorless. They are also really cheap but with just a bit of fancy knife work and some...
View ArticleKrispy Fried Turkey Karage
Frying is not just the domain of chickens and the Scottish anymore. Turkey, unsurprisingly, tastes great fried, either whole, or cut up. Our "Turkey Spare Ribs" (which may or may not contain ribs, but...
View ArticleTurkey Confit in a Rice Cooker
This is an oldy but a goody.I’m always looking for new ways to cook stuff, partly from curiosity, partly because my oven sucks. I was speaking with the chef at one of our restaurant accounts and got...
View ArticleTurkey up in your turkey
Yo Dawg, I heard you like turkey...and stuffing...and cranberry sauce...So we put some turkey, and stuffing, and cranberry sauce,all up in your turkey, stuffing, and cranberry sauce.Totally Festive...
View ArticleSous-Vide in a Cooler! (A cool recipe)
It's winter time and my cooler was feeling neglected. I've been wanting to try out some sous-vide cooking and have been reading about a good hack that uses a beer cooler to hold the proper temperature....
View ArticleGrass Fed Beef – it’s probably not what you think it is.
Most of what you’ve heard about grass fed beef is, forgive the pun, bullshit. I probably shouldn’t be telling you this. As a meat seller, I should just get some grass fed beef, jump on the bandwagon,...
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Late last year, my kids' science teacher asked me some questions about beef production. My responses turned into a novella and so to make it seem that the time was not wasted, I thought I may as well...
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