Whole Hog Butchery

So I have been taking a class at the local community college and the class is called Animal Evaluation and Processing. This is a class a bunch of students have to take as part of different ag sci courses.

I knew that we had a slaughter and breakdown coming soon and today I was really excited to find out that we were doing a pig slaughter today.

I was hoping to to hang up my GoPro and shoot the whole process from beginning to end but the teacher said "No". So out of respect for my teacher I pulled it down. I do hope to video as we start breaking down the primal cuts over the next two weeks.

So before the teacher stunned the 350 lb pig all I could think was the Lords Prayer making sure I gave a sense of gratitude for what was about to happen. With a whole class of students the process started at 10:02 pm and ended at 11:32 am.

I was asked by a friend about the kill method.The instructor used a gun that had a captive bolt that was backed by the charge of a .22. This rendered the pig OUT! The next step was to quickly cut the animals throat. This was something that had to be done quickly before  rigor mortis starts to set in.

There are may procedures used to slaughter and animal and due to what we had at the school it was a bit crude and not like a million dollar plant The truth is the way we did it at the school is the way people have been doing it for hundreds of years. Truth is first thing I did was call my dad and tell him about what I just done. He began to tell me about his grandparents and how they would raise pigs and use everything. He told me his grandma would render all the fat, put it in jars and put it in the basement of there home and use it during the years.

Our instructor started  and showed us how to pull the skin off and so I finally get my hand dirty and start helping pull the skin off by cutting against the skin and the fat. As I am watching the process and we are half way through pulling the skin off I look at the teacher and say "I want the head" and that is what I got.

I was talking to the instructor and I made the comment that there is something surreal about this whole process. Watching an animal go from death to what becomes a usable product for consumption.

We as consumers do not think about where are food comes from and how we get it. Today I have a better understanding of where it comes from.

This weekend I am going to be making a batch of my Irish sausage and my goal is to make sure I do not waste a single ounce of meat. Did this change my life....I am not sure. Did it change my point of view on a few thing....DEFINITELY!!!!

Recommended reading: The Ethical Butcher by Berlin Reed

Super Bowl Sunday At Peeves In Fresno,CA

So this Super Bowl Sunday we dropped the kids off at the Fresno Convention Center so they could go see Disney On Ice and the wife and I went to Peeves Public House to watch the game.

This is the first time we had been to Peeves and they really have not been open very long. Peeves Public house & Local Market is new to downtown Fresno but is making there home in a spot on the Fulton Mall with a lot of history.

So lets start with the beer. Peeves has a great selection of beer in cans, bottles and on tap.They have local staples from the fine folks at Tioga-Sequoia Brewing Company which is only a few blocks away from Peeves. I had the barley wine from 21st Amendment and a Smoked Scotch Ale which was bloody awesome. When I asked about the taps they were telling me that they swap them out regularly.

The menu on this day consisted of one item because they had partnered with a local church who provided a bunch of appetizers so on the menu they were doing a pulled pork sandwich. Normally the have several items on the menu that rotate based on what local farmers, vendors/distributors bring them. They do a full breakfast on the weekends (which I look forward to paying a visit for).

Now for the one thing I was looking forward to checking out....there market in the space next door. All kinds of cool stuff from locals. Canned/pickled foods, milk from Rosa's Dairy, a few meats from a couple of local farms. The truth is it has got me thinking about working on some bacon recipes/

In the end this is a business that I am hoping to see be successful in Fresno,Ca. And more importantly I hope that this trend of farm to table and local purveyors does not go away anytime soon!!

Aloha Spirit...Sometimes It Is A Food Thing

So this morning I got to my work set up and did what I do almost every morning and that is walk down to Char-Cu-Te-Rie in here in downtown Visalia, Ca for my morning coffee and time to kick back and do some reading.

 This week I have been reading The Ethical Butcher but today I grabbed the travel issue of Lucky Peach magazine and started reading an article that featured Roy Choi (Kogi and A-Frame) and Christina Tossi (Momofuku Milk Bar).

Roy starts talking about the "aloha spirit". "The aloha spirit happens in many ways. Can you think of letting someone in your house without feeding them, or let them go on the road and not pack them a lunch?" This question got me to thinking about food, friends/family and being involved in the hardcore scene.

One of my favorite things in life is when my wife and I open our home up to friends. Whether it was for a special occasion or just to say "Come over I am firing up the grill". You could almost always count on after any-show our house and yard would be filled with friends and bands who were on the road.

I knew first had that bands on the road did not get good meals on the road so if they were in my house they got fed. There is nothing better then a bunch of guys hanging out around a bbq grill in the snow drinking beer.

In September of 2007 I put together a going away party/birthday party for my wife (we were getting ready to leave Spokane and return to California). I used my buddies restaurant and cooked three pork shoulderes and prepared Kalua Pork, tons of rice and potato salad. Beth made her garlic bread that everyone freaking loves (she has only given the recipe to one person and the is Joey). It was an evening of just spending time with friend.

I think about the times of sitting around a diner and eating food that may not be the nest on the planet but you sit there for a couple of hours with your friend and just b/s the whole time. Everyone has had those late nights at Dennys.

Sometimes I think people miss the point of food. I think food is about community. I was not trying to do something awesome when I would cook late nite after a show it was about bringing people together. The truth is some of the best food around is not always the "best" food but the best times.

When you are eating or in some cases feeding people think of what Roy Choi said about the aloha spirit...Sometimes that is what it is all about.

It Is Burger Time You Suckas!!

Molly Hatchet

    So today I go to lunch at Brewbaker's Brewery in downtown Visalia,Ca. I pull up a stool at the bar order my beer (Dopplebock) and asked what was the special called "Australian Open" and as the bartender began to describe what was in on the burger and as soon as he got to the fact that there was on egg on the burger I say "That will do...Lets go with that".

    Recently I filled out an application for one of my favorite restaurants in Santa Ana,Ca and one of the questions on the application was asking about my favorite burger and why. So this got me thinking...What makes a good burger?

Double-Double Animal Style

   First and for most how do you have your burger cooked? I like my burger medium rare to medium because there is nothing worse then an overcooked burger. If you are out and you order anything over medium you are looking at an overcooked burger, especially if it sits under heat for a few minutes.

    I put the question out there "What make a good burger?". David Villalpando for Fist City MX says a good burger is "sirloin, chorizo, bleu cheese, jalapeno and onion rolls oh yeah and bacon!!"

    One of my favorite things to do when in LA is hit up the Grill Em All Truck because the truth is they have some of the best burgers around. Not only do you get burgers based on your favorite metal bands but just good damn food. Oh yeah by the way have opened a brick and mortar in Alhambra! Can not wait to visit there real restaurant.

Waste Em All

Well in the end is there a such things as the perfect burger, I don't know because like anything that is good it is subjective. A good burger is only as good as its ingredients. If you use crappy meat, crappy cheese or mediocre then guess what you are going to get a crappy burger.
   
   If you are at home making burgers use the time to experiment, do not just slap meat into a patty and if you are out grow a pair of balls and try something new when it comes to your burger. Trust me it is the best way to go.

Election is over....Now we eat!!!

    So the election is over and in the state of California one of the most talked about propositions on the ballot was prop 37 "Genetically Engineered Foods Labeling".

   I got up this morning kicked on the news to see that it actually was voted down on. I was quite suprised. For the supporters of this bill it was very straight forward, let us know what is in our food. That was it. It was supported by a union (UFW) and some other organizations.

   People that were against it had a huge list of reason (price hikes for food, effects on farmers, lawsuits...etc). They were concerned about exemptions for some foods and not others. The people that were for "NO" for this bill were Coca-Cola, Nestle and some other major chemical companies (BASF to name one).

   Now that labels are not going to be put on our food by the state what is next...It is really simple. It is our responsibility as consumers to pay attention to what we are buying and eating. Spend the extra money at your farmers market, ask questions of your butcher (find a real butcher). It is not hard to find out what you are putting in your body...Just start paying attention.

    I understand why people wanted to see 37 pass and I thought it was going to, but now it is up to us to take care of ourselves and our families without interuption from the government or big business!!

    Now go eat!
   

FOODxCORE...Official Fat Boy Meatloaf

   We all grew up eating meatloaf. Good or bad it is a staple of dinner time. This is what I like to call "The Official Fat Boy Meatloaf". The recipe is two parts: the actual meat loaf and the sauce for the meatloaf. It sounds like a lot of work but trust me....well worth it! Like always I hit up my local meat market to get my meat. Nothing is better then meat from a local butcher and meat market!!


Ingredients:
2 Eggs
1/2 cup Panko Bread Crumbs
1 1/2 lbs. fresh ground beef
1 1/2 lbs fresh chorizo
3 Bacon Slices cut into quarter inch pieces
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup ketchup
1/2 tsp Tapatio
1/2 Worcestershire sauce
1 1/2 tbsp of creamy style horseradish

Glaze:
1/2 cup ketchup
1 tsp Tapatio
1 tsp Worcestershire sauce
3 tbsp of creamy style horseradish

   Preheat your oven 325 dgrees. Beat the eggs and add them to the bread crumbs. Put the ground beef in a large mixing bowl add salt and pepper. Add the chorizo and bacon. Mix lightly. Add the egg and bread crumbs mixture, ketchup, tapatio, Worcestershire sauce and horseradish. Knead the mixture by hand until it all begins to hold together.

   Grab a baking sheet lined with parchment paper, shape the meatloaf by hand. Smoothing the edges and cracks. Place in the middle of the oven.

   Making the glaze is super easy, combine all the ingredients in a small bowl.

   Put a thermometer in the center of the meatloaf for the first 30 minutes or until it reaches 100 degrees. When it hits 100 degrees baste the meatloaf  every 10 minutes until it reaches 145 degrees. When it hits between 145-150 degrees pull out of the over and let it rest for 10 minutes. Whenever I make it I usually make a batch of mashed potatoes. If there is anything left it makes good sandwiches!!

FOODxCORE.....Sweet Chili Pulled Pork

Sweet Chili Pulled Pork is a working title.So when getting ready to prepare this unless your neighborhood market has a real meat counter find a real meat market who actually know something about meat. I personally visit Glick;s in Visalia,,CA or The Meat Market in Fresno,CA. There is something about going to a meat market that has a staff that knows about what cuts of meat are what but more importantly selling meat that has been cut there in house....Enjoy!!

After cooking for almost 12 hours...There were no leftovers!

 
Ingredients:
1 T oil
2 chopped onions
6 minced garlic cloves
1 T chili powder
1/2 tsp black pepper
12 oz chili sauce (1 small bottle)
1/4 cup brown sugar
1/4 cup cider vinegar
1 T Worcestershire
3 lb. pork shoulder






Supplies:
Crockpot
Small Sauce Pan

Saute the onions in the oil until soft. Add garlic, chili powder, and pepper and cook another minute or so. Add chili sauce, brown sugar, vinegar, and Worcestershire sauce. Heat till boiling stirring constantly.

Put the pork shoulder in the crockpot and pour the sauce over it. Cover and cook on low 12 hours or on high 6 hours, until pork is basically falling apart.(Leave it in a little longer, it will not hurt anything). Shred the meat with a pair of forks and return to the pot and keep warm in the sauce. Serve over buns on a pile of steamed rice.

This makes a LOT of pork but I have found that if I am making it for a show there is not going to be anything left. In the off chance you have leftover you can freeze it for later!

6 lbs. of pork shoulder at 7 am!!

St. Patrick's Day....I love this week!!!

I need a couple more arms!!

   First I am working on a post about Culinary School v. Working Your way up the ladder. I am hoping to get some feedback from some chefs and see what they have to say about this topic. I am also getting ready to not only have pins done but the first FBHC t-shirt....Can not wait!!

   So here is the question...What do you like to do for St. Patrick's Day?  Everyone likes to go out, party and get drunk and I get it but for me I use St. Patrick's Day to fix a huge meal for my family and if the day permits my fiends.

   To be honest I try to spread it out over a few days. St. Patrick's Day is always Corned Beef, Cabbage and potatoes. The 16th of March is usually a Shepard's Pie with Irish Soda Bread (recipe for both of these will be posted by weeks end). Last but not least the 18th of March is nothing but leftovers (I love a good Reuben sandwich!)

St. Patrick's Day 2011

    Well I hope everyone out there has a great and safe St. Patrick's Day!!

On The Road....FEED ME!!!

   First I want to congratulate Paul Qui for winning season 9 of Top Chef:Texas...Now on to business!

   I have a long history of working as a promoter within the hardcore scene. I am not talking about huge giant tour packages  trying to make fat cash but small venues, touring bands, local bands...etc. even if the shows were not mine I was connected with shows somehow. When working with bands I always had a couple of stipulations: 1)Local bands did not get paid
                                              2)Out of towns got traveling expenses 
                                              3)Will always find a place for you to sleep (hotels or homes)
                                              Last and most important....YOU WILL BE FED!!!

   Please understand, I have never ripped off a band. I have always worked my ass off for bands and oh yeah I HAVE NEVER FED A BAND PIZZA FROM LITTLE CEASERS!!! Not all touring bands have the privilege of a "rider" being told that they want or need. I have seen a habit of bands not getting fed and for me this sucks. When a band is on the road and all they eat is crappy food a good home cooked meal say a hell of a lot!!

Me feeding the masses 

    I have some of the best memories connected with food and bands....barbeques after shows so a band can eat before getting back on the road, bands coming together for a home made pasta and bread before a show, tri tip and potatoes...etc. Also if a band sleeps on your floor take the time to fix them breakfast. A stack of pancakes or waffles with some bacon or sausage goes along way for a band getting ready to drive half a day!! They guys have a budget to survive on!!!

    I have had the opportunity to feed and hang out with some great bands like Ramallah, Death Before Dishonor, The Koffin Kats, 25 Ta Life, Leaders, Swimming with Tsunamis, Fight Like Hell and others.

    All I have trying to say is that if you do shows take the time to feed a band....They like to eat and trust me in the end they will appreciate it!!!
  

First Recipe...Stuffed Quesadilla

Stuffed Quesadilla from Burrito (Fist City MX)

Ingredients:
1 lb Ground Turkey (I used a combo ground beef and chorizo)
2 Peppers
1 can of Pinto Beans
2-4 Burrito Size Flour Tortillas
1 small bag of Shredded Monterey Jack Cheese




Supplies:
frying pan
tongs

Open up can of pinto beans and place in bowl and put in the microwave for 3 minutes.
Brown your meat and 1/2 way through place in sliced peppers and cook with it.
Place meat and peppers in a separate bowl
Pour in Canola Oil in frying pan ( enough to cover the bottom of the pan )
Warm up in until it's get hot
Place tortilla in pan with oil and lay some cheese on 1st then scoop in mixture of meat and peppers and place inside of tortilla. With tongs as tortilla begins to rise fold in half (into a shape of a taco) and hold down until brown.Place on plate on top of paper towel for a few seconds .
Plate with Pinto Beans on top and garnish with cheese and your favorite Salsa

Food and your kids

So  am a dad of two daughters and today I got to thinking about the importance of not only getting your kids active in the kitchen but showing real interest in food.

The first kid to spend time in the kitchen was Daisy as she started to show interest in baking. We bought her an Ace of Cakes book a couple of off beat cookbooks and my mom had purchased her a cupcake cookbook. For my birthday one year I got a copy of Momofuku and Daisy fell in love with that book because she loves ramen. Daisy and I have now made our own dashi broth and ramen broth.

Lindsee is our oldest and I think the day I took her Ye Olde Kings head in Santa Monica I think something clicked. She crashes at my mom and dad's house during the week since she is going to City College and has started to show interest in cooking for herself. I bought her the Bitchin' Kitchen Cookbook for Christmas and today her and I made a trip to the fish market where she got stuff to make Okonomiyaki (Japanese pancake) and has asked me to buy her a rice cooker.

Both of the kids want me to take em to LA for a food truck meet up, which I am more then happy to do with them!!

My point is this....food is an awesome way to spend time with your kids. Teach em to cook. Teach em where there food comes from and more importantly teach them to be open and adventurous about what is out there.

Last Meal

   So this has been a post I have slowly been working on. It started just using Twitter and hitting up chefs and asking them what there last meal would be if all they had was 20 bucks and then I stared hitting up not only chefs but friends of mine that are in bands and just flat out asked "If you could pick your last meal, what would it be?"
   Well below is what some of the people I asked had to say.
Duff Goldman (Charm City Cakes-Baltimore,MD) @Duff_Goldman "2 double-doubles, fries, and a coke from In-n-out."

Fabio Viviani (Top Chef season 5, owner of Cafe Firenze Moorpark,CA.) @fabioviviana "Roasted chicken and 3 cheap bottle of wine, fuck it im going to die anyway at least i want to be happily buzzed."

Vic- The Koffin Kats

Zak Victor (The Koffin Kats) Last meal would be would be that poison blowfish that has to be just cut the right way not to be deadly.

Jesse Wagner ( The Aggrolites) Spaghetti and Meatballs cause that's what I like to make, I love garlic, my grandmother was Sicilian and her sauce got me hooked.

Jesse Wagner - The Aggrolites

Marshall Lichtenwaldt
 (The Warriors and culinary student extraordinaire) Escargo, savory gorgonzola cheesecake, duck roulade, roasted baby red potatos, sauted veg, and twinkie ho-ho tiramisu.

Eddie Huang ( owner of BaoHaus and host of Cheap Bites on Cooking Channel) If mom's house is not an option. Din Tai Fung. Restaurant of my pop's childhood and mine... undefeated!


And for my last me I figure if I am going out I am going out stuffed and tanked with a good plate of bangers and mash a fresh bottle of Jameson's whiskey and a couple of Guinness!

Holidays are here.....Time to pull out the sweats!

I am the guy who believes the holidays are officially kicked off the day of Thanksgiving....No sooner!!

So I hope everyone had a good Thanksgiving becuase I sure as hell did. My lovely wife went insane with the dinner. She seriously did everything from scratch minus killing the turkey herself....SO MUCH FOOD!!

Now we are getting ready for Christmas. Our family does Christmas Eve with my in-laws and then we do Christmas day with my family. When we lived in Washington we would have a Christmas dinner with us and all of our friends....plenty of food, plenty of booze and just a good time with your friends.

Tell me the stories of you and your family for the holidays and give me your favorite holiday recipe!!!

Todays thought

So I am new to the whole food blog trend and am still trying to make heads and tails of what to put in as content so please be patient. In the mean time here is a question. "Is culinary school really worth the time and more importantly money you are going to spend/ Or is it better to work your way up the ranks in a place you want to be?"

 This has actually been something I have thought long and hard about. I personally have a history in the kitchen but I left thinking I was making a better decision for my family (think i was wrong).The last chef I worked for was not a "classically trained" chef but he is damn good. The employer before that was trained with many years under his belt and involved in the culinary program at the community college in the city I was living in at the time. They were both great employers.

Now the reason for this question. The other day I am sitting outside the DMV with Lindsee (my oldest daughter) and there is a guy wearing his coat from the cullicary school in Fresno and I star asking him about the shcool and he was saying his hope was to become and head chef somewhere but was working at the Hilton in there kitchen making fruit platters...FRUIT PLATTERS! I do not want to spend 25 grand to make a fruit platter. Do not get my wrong I know you have to do the time after you get out of school but to be doing something that a off the street employee with basic kitchen experience can do is a bit on the lame side. You might as well start as a dishwasher (which I did!).

This is just a thought...if you disagree then let me know....I like to get hate mail!!