It’s important to have the right tools. Currently I’ve been using some awesome knives (Moritaka Deba, Moritaka Gyuto 270mm) except my butchering knives are the type that bang around the boat and the truck and can get sharp but really don’t hold an edge worth a damn. (Victorinox/Forschner). New toys to better process meat. …
Food is not just a product, it’s a process. Here is a 26 pound Bos Creek Prime Rib, dry aged 30 days…. cut some pita for starters salad Seasoning is one of my favorite parts of that process. And probably the most important to achieve the optimal taste from your ingredient. PS Why’s my wine …
There are few who like to see death. I…am not one of them. At least not for the sake of just seeing death. I grew up with animals – a beautiful pet rabbit, a jovial golden retriever who died too young. A Siamese fighting fish who fought himself in the mirror too hard. However, I …
“Happiness only real when shared.” –Christopher McCandless, Into the Wild Pursuit of Food is about going out and catching & making food and sharing it. I think that’s the step that we often miss as hunters or foodies or hardcore food pornographers. We take pictures of the beautiful food without showing the context – …
I saw Oak trees and acorns and deer and cows and wild boars and ducks and frogs. and I will tell you this… One wild boar didn’t make it. blackbrownpigdown It’s the job of the hunter or the fisherman to not waste any meat that can be salvaged. Here, I’m butchering and contemplating how to cut …
The handcaught lobsters and grilling some Japanese binchotan charcoal in my ceramic grill!!!! MMMMMMMM MMMMMM YAaaa THE PERFECT PICNIC 🙂 can you tell…i’m really happy. me and mah grill! happiness level rising bos creek grassfed ribeye Lobster and Steak 🙂 Who knew happiness was so easy????????????? Pursuit of food OUT 🙂
WOWWWW!!!!!! what an amazing dive in Palos Verdes. First, on the way to the dive, I hit every green light (there’s about 234510 of them on Hawthorne blvd). It’s not a big deal – it’s a friggen miracle. Then, I didn’t slip, fall, and eat shit on the way down the steep, slippery, sandy …
I’ve always wanted to own a farm. I don’t know wheeerre that came from because I grew up in Laguna…(a city in Orange County, California.) I don’t know anybody there with a farm, and I really never think I went to a farm until last year when I went to Many farms scouting for possible …
I use the beef back ribs and oxtails because everyone knows that the meat next to the bone is the most flavorful, and with these cuts, ALL the meat is next to the bone. The recipe is pretty simple, but because there’s a lot of good meats and lots of bone, it’s flavorful and …
SEA URCHINS: The general rule when you are harvesting, is that you look for the ones in the kelp zone. Kelp is the primary source of food and it normally goes from about 20 ft to about 60-80 ft depending on the bottom. The ones that live shallower may switch to different algae for food …
Read more “Sea Urchins, in conversation with 30 year+ Urchin Diver Rene Rojas”
Got trigger happy. The first step to making wildboar salami!!!!!!
A few meals on the truck tailgate… Bacon wrapped hotdog with guacamole, caramelized onions, & hot sauce homemade hummus, homemade salami, homemade pickles, red cabbage & babaganoush