Comments for Road To… http://www.4505meats.com/bestbyfarr The constant pursuit of flavor country! Wed, 10 Mar 2010 15:15:46 +0000 http://wordpress.org/?v=2.9.2 hourly 1 Comment on Butcher Classes by Sandy Wu http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/comment-page-1/#comment-11177 Sandy Wu Wed, 10 Mar 2010 15:15:46 +0000 http://bestbyfarr.wordpress.com/?page_id=789#comment-11177 Yes, San Jose/Silicon Valley location will be nice... and also can't wait for the "bacon is the new black" t-shirt! Got schedule for the next Whole Hog class? Thanks! Yes, San Jose/Silicon Valley location will be nice… and also can’t wait for the “bacon is the new black” t-shirt!
Got schedule for the next Whole Hog class?

Thanks!

]]> Comment on Baby Lamb by The 100th Post! Chopping up a baby lamb « http://www.4505meats.com/bestbyfarr/2009/07/20/baby-lamb/comment-page-1/#comment-10875 The 100th Post! Chopping up a baby lamb « Mon, 08 Mar 2010 19:49:56 +0000 http://www.4505meats.com/bestbyfarr/?p=1599#comment-10875 [...] a wider array of photos, check out Ryan’s blog post on baby lamb. #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; [...] [...] a wider array of photos, check out Ryan’s blog post on baby lamb. #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; [...]

]]> Comment on About This Blog by Sam http://www.4505meats.com/bestbyfarr/about-this-blog/comment-page-1/#comment-8602 Sam Sun, 21 Feb 2010 22:32:33 +0000 http://bestbyfarr.wordpress.com/?page_id=373#comment-8602 Are you any relation to Frank Farr? He has been a butcher in San Francisco for many years. Are you any relation to Frank Farr? He has been a butcher in San Francisco for many years.

]]> Comment on Butcher Classes by jim patterson http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/comment-page-1/#comment-8327 jim patterson Fri, 19 Feb 2010 06:38:18 +0000 http://bestbyfarr.wordpress.com/?page_id=789#comment-8327 when is your next class. do you ever come to san jose when is your next class. do you ever come to san jose

]]> Comment on Spicy Beef Tendon by Adam http://www.4505meats.com/bestbyfarr/2009/03/29/spicy-beef-tendon/comment-page-1/#comment-7800 Adam Wed, 17 Feb 2010 04:01:42 +0000 http://bestbyfarr.wordpress.com/?p=1140#comment-7800 What's in the Special General Kleinman’s sauce? What’s in the Special General Kleinman’s sauce?

]]> Comment on Homemade Hot Dogs by Nick http://www.4505meats.com/bestbyfarr/2009/01/17/homemade-hot-dogs/comment-page-1/#comment-7717 Nick Tue, 16 Feb 2010 21:54:55 +0000 http://bestbyfarr.wordpress.com/?p=843#comment-7717 First of all, Thank you for what you have posted. What did you use to smoke them with in that oven? Do you think adding liquid smoke to the precooked recipe would have similar results? I live in an apartment(for now) and can't have all that smoke. Thank you First of all, Thank you for what you have posted.
What did you use to smoke them with in that oven? Do you think adding liquid smoke to the precooked recipe would have similar results? I live in an apartment(for now) and can’t have all that smoke.

Thank you

]]> Comment on About This Blog by theculinaryaddict http://www.4505meats.com/bestbyfarr/about-this-blog/comment-page-1/#comment-6734 theculinaryaddict Wed, 03 Feb 2010 23:03:07 +0000 http://bestbyfarr.wordpress.com/?page_id=373#comment-6734 Ryan, can you please forward that stand-up heavy electric smoker again. The link appears broken and forgot the name brand. Thanks! Ryan, can you please forward that stand-up heavy electric smoker again. The link appears broken and forgot the name brand. Thanks!

]]> Comment on Butcher Classes by joan http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/comment-page-1/#comment-6692 joan Wed, 03 Feb 2010 03:02:57 +0000 http://bestbyfarr.wordpress.com/?page_id=789#comment-6692 I would like to buy a gift certificate for the whole hog class and the sausage making class. Pleas send info! Thanks, Joan I would like to buy a gift certificate for the whole hog class and the sausage making class. Pleas send info!

Thanks, Joan

]]> Comment on Vadouvan Short Ribs by Forty Steps to a Divine Short Rib Dinner « Believe the Lie http://www.4505meats.com/bestbyfarr/2009/03/23/vadouvan-short-ribs/comment-page-1/#comment-6412 Forty Steps to a Divine Short Rib Dinner « Believe the Lie Tue, 26 Jan 2010 19:19:39 +0000 http://bestbyfarr.wordpress.com/?p=1107#comment-6412 [...] and vacuum seal them individually. Then in a bath at 60C for 36 hours. I got the vadouvan idea form Ryan Farr and the cooking temp and time from David [...] [...] and vacuum seal them individually. Then in a bath at 60C for 36 hours. I got the vadouvan idea form Ryan Farr and the cooking temp and time from David [...]

]]> Comment on Vadouvan Short Ribs by David http://www.4505meats.com/bestbyfarr/2009/03/23/vadouvan-short-ribs/comment-page-1/#comment-6352 David Tue, 26 Jan 2010 01:16:46 +0000 http://bestbyfarr.wordpress.com/?p=1107#comment-6352 Chef, my ribs are going to be ready for dinner in 2 hours. What kind of sauce can I make for it? Will the juices from the bag be sufficient (in flavor and volume) to reduce to a sauce> Chef, my ribs are going to be ready for dinner in 2 hours. What kind of sauce can I make for it? Will the juices from the bag be sufficient (in flavor and volume) to reduce to a sauce>

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