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	<title>Road To… &#187; Technique</title>
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	<link>http://www.4505meats.com/bestbyfarr</link>
	<description>The constant pursuit of flavor country!</description>
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		<title>Foie Gras Torchon</title>
		<link>http://www.4505meats.com/bestbyfarr/2011/05/11/foie-gras-torchon/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2011/05/11/foie-gras-torchon/#comments</comments>
		<pubDate>Wed, 11 May 2011 11:02:53 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[foie gras]]></category>
		<category><![CDATA[simmer]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=563</guid>
		<description><![CDATA[Hey guys, I saw a questionable looking torchon recently and it inspired me re-post this Foie Gras Torchon technique from December 2008.  This is one of my favorite versions and easily something you can do.  The beauty here is the &#8230; <a href="http://www.4505meats.com/bestbyfarr/2011/05/11/foie-gras-torchon/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2011/05/11/foie-gras-torchon/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Viva la Turducken!</title>
		<link>http://www.4505meats.com/bestbyfarr/2010/10/15/viva-la-turducken/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2010/10/15/viva-la-turducken/#comments</comments>
		<pubDate>Fri, 15 Oct 2010 23:30:57 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[stuffing]]></category>
		<category><![CDATA[turducken]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=340</guid>
		<description><![CDATA[Today&#8217;s re-post is from 2 years ago and is a good example of what we love to do.  We&#8217;ll have a updated version soon with ordering instructions etc., in the meantime please enjoy! Its that time again folks!  Turducken is &#8230; <a href="http://www.4505meats.com/bestbyfarr/2010/10/15/viva-la-turducken/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2010/10/15/viva-la-turducken/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Butcher Classes are a perfect gift for Father&#8217;s Day</title>
		<link>http://www.4505meats.com/bestbyfarr/2010/06/13/butcher-classes-are-a-perfect-gift-for-fathers-day/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2010/06/13/butcher-classes-are-a-perfect-gift-for-fathers-day/#comments</comments>
		<pubDate>Sun, 13 Jun 2010 17:47:02 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Classes]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=2020</guid>
		<description><![CDATA[Whole Hog, Sausage 101 and Spring Lamb Class at la Cocina Whole Hog Butcher class, Sausage making 101 and Baby Lamb Butcher Classes.  $125 per person, each student takes home 10-12 lb pork or 6-8 lb sausage or 8-10lb of &#8230; <a href="http://www.4505meats.com/bestbyfarr/2010/06/13/butcher-classes-are-a-perfect-gift-for-fathers-day/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2010/06/13/butcher-classes-are-a-perfect-gift-for-fathers-day/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Liver, fatty blood line, kama and more</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/11/29/liver-fatty-blood-line-kama-and-more/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/11/29/liver-fatty-blood-line-kama-and-more/#comments</comments>
		<pubDate>Mon, 30 Nov 2009 06:12:55 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1536</guid>
		<description><![CDATA[Below is a short compilation of the tasty things you can do with some of the forgotten parts of the Shimaji.  All of these methods work great with any other fish, but are spectacular with fatty white fish.]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/11/29/liver-fatty-blood-line-kama-and-more/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Baby Lamb</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/07/20/baby-lamb/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/07/20/baby-lamb/#comments</comments>
		<pubDate>Mon, 20 Jul 2009 18:32:45 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[CVap]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1599</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/07/20/baby-lamb/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Shimaaji</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/07/11/shimaaji/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/07/11/shimaaji/#comments</comments>
		<pubDate>Sat, 11 Jul 2009 22:24:21 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1480</guid>
		<description><![CDATA[  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 &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/07/11/shimaaji/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/07/11/shimaaji/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Bio Dome</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/07/05/bio-dome/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/07/05/bio-dome/#comments</comments>
		<pubDate>Mon, 06 Jul 2009 04:53:01 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[clarify]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[stock]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1642</guid>
		<description><![CDATA[Even though Pauly Shore should have won a Oscar for his role in the classic flick Bio&#160;Dome, you can&#8217;t &#8220;wheez the ju-uice&#8221; with this method. However, you can create very flavorful stocks and gastriques very easily. This particular application is &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/07/05/bio-dome/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/07/05/bio-dome/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Basic Knife Sharpening 101</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/07/01/basic-knife-sharpening-101/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/07/01/basic-knife-sharpening-101/#comments</comments>
		<pubDate>Wed, 01 Jul 2009 15:35:42 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[knives]]></category>

		<guid isPermaLink="false">http://www.4505meats.com/bestbyfarr/?p=1457</guid>
		<description><![CDATA[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 &#8230; <a href="http://www.4505meats.com/bestbyfarr/2009/07/01/basic-knife-sharpening-101/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/07/01/basic-knife-sharpening-101/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Spiced and Cured Pork Shoulder</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/05/26/spiced-and-cured-pork-shoulder/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/05/26/spiced-and-cured-pork-shoulder/#comments</comments>
		<pubDate>Tue, 26 May 2009 13:57:51 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[shoulder]]></category>
		<category><![CDATA[spicy]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1291</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/05/26/spiced-and-cured-pork-shoulder/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Spicy Beef Tendon</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/03/29/spicy-beef-tendon/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/03/29/spicy-beef-tendon/#comments</comments>
		<pubDate>Sun, 29 Mar 2009 10:44:41 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[simmer]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[tendon]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1140</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/03/29/spicy-beef-tendon/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
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