Category Archives: Technique

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

Spiced and Cured Pork Shoulder

Posted on May 26, 2009 by Ryan Farr

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Posted in Charcuterie, Good Shit, Technique | Tagged , , , | 7 Comments

Spicy Beef Tendon

Posted on March 29, 2009 by Ryan Farr

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Posted in Good Shit, Technique | Tagged , , , , | 10 Comments