Author Archives: Ryan Farr

Baby Lamb

Posted on July 20, 2009 by Ryan Farr

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Posted in Butchery, Good Shit, Technique | Tagged , , , , | 12 Comments

Its on! Tuesday July 28th

Posted on July 19, 2009 by Ryan Farr

Please join us for another amazing event at Bloodhound on Tuesday, July 28th.  We will be HANGING a 175lb, 100% grass fed steer from Magruder Ranch from the rafters.  As the slab hangs Taylor Boetticher of Fatted Calf and I will … Continue reading →

Posted in Butchery, Community, Events, Good Shit | Tagged , , , , | 1 Comment

Shimaaji

Posted on July 11, 2009 by Ryan Farr

  Shimaaji is one of my all time favorite Japanese fish, very smooth in flavor and is best eaten raw.  If you must cook, do so on a coal hibachi or grill, dust with a little chili powder and salt.  Striped Horsemackerel … Continue reading →

Posted in Fish, Good Shit, Technique | 2 Comments

Bio Dome

Posted on July 5, 2009 by Ryan Farr

Even though Pauly Shore should have won a Oscar for his role in the classic flick Bio Dome, you can’t “wheez the ju-uice” with this method. However, you can create very flavorful stocks and gastriques very easily. This particular application is … Continue reading →

Posted in Technique | Tagged , , | 1 Comment

Basic Knife Sharpening 101

Posted on July 1, 2009 by Ryan Farr

Taking care of your tools and equipment is one of the most important keys to success and is a reflection of the skills of the cook or chef.  Below is a brief how to sharpen and polish your knives, which should be … Continue reading →

Posted in Technique | Tagged | 4 Comments