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Forschner boning and chef's knife

Standing Rib Roast

Humanely and sustainably raised is really the only option we have if we want to be able to continue eating meat into the future.

Thanks Kenji!

Hello Chichi - anywhere really, we love to travel. I have to say that Whole Foods is really good, and I will stay with them for a while. I am learning tons about cutting all of the various primals, creating oven ready items, as well as presentation and customer service. That of course will only go so far as I want to learn to breakdown whole animals , and when I get to that point I will be looking for a more independent and full-service shop. From my research on the web there are some great centralized internship resources - if I want to move to Australia or the UK that is, ha ha! Nothing really for the US though. Any resources I am missing?

Also, as for the cheese I used a 16-month aged parmigiano-reggiano that gave the dish a wonderful bite.

I used serrano chiles instead to give it a bit of a punch. Next time I am going to char and then skin them to see if that gives it a more smokey/smooth consistency. Thanks for this - especially because my wife is Chinese, and we have been looking for a sauce like this to go with rice.

I made this last night, and since I only have a gas grill I baked the chicken in the oven for 1 hour, then halved it and put it on my grill seasoned with hickory chips for about 10 minutes to crisp the skin and give it a great smokey flavor. The other benefit to doing it this way is that I was able to reserve the juices which I will use for gravy.

It is pretty simple - I am delivering your food in my car because you are too lazy to get off your ass and get it yourself. A lot of the time it is because it is raining or some other inclement weather. If you do not tip then I would advise you not to eat delivery from the same place again because I will have done something to your food. Don't like the thought of that, then quite being cheap and lazy.

HUGE fan of Cowgirl creamery, with the Red Hawk being one of my favorite cheeses. Another excellent cheese that is always misrepresented is Gouda, and since you mention Cypress Grove's Humbolt Fog it is important to mention their excellent aged gouda Midnight Moon - which they make with goat's milk (can't remember if they use raw or pasturized milk). If you try this or any other aged gouda, especially from Holland, you will have a hard time stomaching the mass-produced stuff again.

tablespoon of oil into VERY HOT wok, bacon sliced into tiny pieces - cook until bacon is just starting to brown. Add your favorite veggies (I usually use onion, bell pepper and cabbage - all cut into small cubes). As soon as the veggies start to soften reduce the heat to low and push them to all to one side - add 1-2 lightly beaten eggs to the free area, and cook until they are not runny, then mix with the veggies and bacon. Add 1-2 day old rice to the mix and stir until everything in incorporated. While mixing the rice I add soy sauce, dash of salt and pepper, chipolte seasoning, and of course a dash of sesame oil.

I can attest to how quickly greyhounds can eat unsupervised food. My mom had purchased an entire filet mignon strip, had cut 4 beautiful 3" steaks from it (leaving them on the cutting board in the middle of the kitchen), and proceeded to answer the phone - turning her back for literally 2 milliseconds - only to turn around and watch Nate finish off the last of all 4 steaks. His thanks for such an incredible meal? Throwing them up in the yard 5 minutes later. Believe me when I say that I gathered it up to try and salvage a stew out of the semi-digested pieces - of course my gag reflex brought me back to my senses.

I have to say that I still love Smarties - I drive the misses crazy because when we are back in the US and find ourselves within 100 meters of a candy store I always find a way to buy at least 5 pound of em...

As a former swimmer myself I can attest to his diet - what you have to understand is that he is training for at least 6-hours a day (probably swimming in excess of 8 miles/day) and is burning every single one of the calories he takes in. He is eating these meals between practice sessions so he will have reserves for energy and muscle development (and so he doesn't have a lump of food in his gut while in the pool).

We used to freak people out when we went to Micky-D's after practice and eat 4-5 big macs 2 large fries and a couple apple pies for lunch (this was of course back in the day when Micky-D's was still good for you - ). And don't even get me started on the pasta dinners we would have the night before swim meets...