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- Want to come butcher some grass fed beef this Saturday? Just had a spot open up for our Beef Hindquarter class. http://t.co/vkohXuNo 15 minutes ago
- Ohhhh so good! RT @thedapperdiner That's a big porchetta @4505_meats last Saturday: http://t.co/ZliTihuI 1 hour ago
- RT @RamsGateWinery: Looking forward to The Sonoma Chop Shop: Butchery Demo & Wine Paired Reception with Ryan Farr of 4505 Meats... http ... 22 hours ago
- @tracewilliams awesome! 1 day ago
- Slinging pulled pork sliders and brats outside of bloodhound. Hungry?? 2 days ago
Monthly Archives: September 2008
Step by Step Blood Sausage en Croute
Soak bread in cream mix, when real soft blend with hand blender until smooth. Blanch fat back in boiling water until soft all the way through (for about 25 min.), set aside. Sweat the onions in butter until soft, but … Continue reading
Posted in Charcuterie, Good Shit, Technique
Tagged blood, bread, cream, CVap, fat, sausage
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At the market with the good people from NEXTCOURSE
Nextcourse is a non profit in the bay area, they are really doing a great job promoting local and sustainable products. The beginning of this month I did a dinner with Nextcourse and we documented our travels to the … Continue reading
Orson Kitchen
Bad ass team! killing it on a Saturday night Bookmark on Delicious Digg this post Recommend on Facebook share via Reddit Share with Stumblers Tweet about it Subscribe to the comments on this post
Please Sir May I have Another?
Mid afternoon snack in Jackson, Mississippi! Bookmark on Delicious Digg this post Recommend on Facebook share via Reddit Share with Stumblers Tweet about it Subscribe to the comments on this post
Big Basket of Fried Pig Skin
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