Our "course materials" fresh from the farm
Can we get a syndication deal now?
As a slight change of pace and in preparation for Passover, Gordon and I signed up for a lamb butchering class taught by the amazing Ryan Farr of 4505 Meats. In true heathen style I came across Ryan in a New York Times article on fried pig skin. In addition to the delicious sausages he sells at the Ferry Building Farmers Market, Ryan is known for his amazing chicharrones, that he thoughtfully shared with us at the end of class (along with some grilled kidneys and other treats). The class was held in San Francisco non-profit, incubator kitchens of La Cocina.
Nothing more dangerous than a dull knife
It would come as no surprise to the guys I grew up with that I like sharp pointy objects. Growing up in rural Wisconsin (nearest neighbor, 1/2 mile away) I had ample time to learn the finer points of hunting, fishing and carpentry. When I was in high school my buddies and I would tramp around the woods on the weekend trying to kick up rabbits amongst the old mink cages that were part of the large abandoned fur operations that littered the area. Once in a while we got lucky and managed to actually hit a fast moving rabbit (on white snow no less) and bring something back. Now, we had an ethos of everything you shot- you ate. So even if it didn’t become lunch it went back to someones freezer skinned and dressed.
In a moment like that you quickly realize that the blade on your Swiss army knife is not sharp enough or big enough to do that job well. You need a real hunting knife. Not one of the huge Rambo things, they only look good in movies. But a medium sized competent blade that was exceedingly sharp. Twenty years later I find myself doing a lot of meat trimming in the course of learning to make sausages so I revisited my knife collection looking for that exact combination of sharpness, ease of use and comfort.
So, it gives me a great deal of pleasure to offer my endorsement (not sponsored in any way) of the Buck knives Woodsman. I’ve had mine for at least 25 years and its still razor sharp makes short work of even the toughest connective tissue. Remember, good tools make for better food.