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If you’re ever in Canoga Park on a weekend in the Spring or Fall, check out the snack shack at Sunrise Little League. It’s probably the best little league food in the More »
The “Thrilla in Manila.” RECIPE ETA: two more weeks. More »
Seasoned gamers should go straight to the trio (e.g., Elk, Buffalo & Ostrich). If you’re a beginner start with Elk, it’s the closest to beef. You would think it would be the More »
A Photo Gallery of Excellence brought to you by Minor League Baseball and Major League Cooking:
Every carpet will be red with this hugging pork dress that is sure to catch everyone’s eye. From barely-there figure-flaunters to sophisticated sheaths, this pork gown will have everyone drooling. The vibrant colors show that you have both style and incisors.
Iowa just held their 6th annual Blue Ribbon Bacon Festival in Des Moines. Over 10,000 pounds of bacon was offered to the 8,000 attendees. Pshhh, that’s only like a pound and a quarter of bacon each. Practically nothing! Must’ve been a BYOB (Bring Your Own Bacon) type dealie. This is a dress made entirely of bacon by a local seamstress created for the 2013 Bacon Queen pageant which took place at the fest. The lucky winner? Kim Pfannebecker, who fit perfectly into the greasy frock.
My dad took me to the Pacific Dining Car last night for my 12th birthday. It was a pretty meat tastic experience. I ate an Ossa Bucco, which is slow cooked, cross cut veal shank. It fell of the bone, and melted in my mouth. It tasted like the gravy that Grandma makes at Thanksgiving. Thick, dark, juicy, and it came with a huge pile of mashed potatoes. The mashed potatoes had a bunch of vegetables inside of them, which went well with the mashed potatoes. I’m a kid, so I don’t always like vegetables, but somehow they did it right.
After dinner, I had a chocolate soufflé. My mom didn’t like it that much, but i thought it was great. Super chocolatey, melts in your mouth, and comes with a pile of whip cream.
This restaurant was great, and even better because I didn’t have to pay!
I’m a fan of brisket and onion rings so the menu choice wasn’t particular difficult. Kale, maybe not so much. I didn’t even try it. I might have, but the Caesar salad starter came in a bowl the size of which you could stick your whole head into. No need for more vegetables after that.
But really, everything on the menu at this place is great.
I had the hot mustard sauce on my sausage and it was the perfect complement. If you’re not having the pork ask the BBQ guys which sauce to go with. They have a bunch.
The only thing missing was something to wash it down with, but that was easily solved. On the recommendation of the tap-master I had a local micro-brew, the Vaporizer. And yes, it does appear to take its name from that which immediately comes to mind.
Anyway, it was the perfect lunch and I highly recommend it.
Family owned since 1918, our hosts are Norman and Juanell Nick. They are the sixth generation of the best beef cattle producers in San Luis Obispo and other parts of America. Nick Ranch beef boasts no confinement, no grain, no antibiotics, no steroids, no added hormones, making the beef leaner, lower calorie, lower fat, higher in Omega 3, vitamins A, E and CLA (whatever that is).
Norman Nick, a self described cowboy turned rancher turned chemist, dropped us in the Polaris Ranger equipped with rhino safari doors to the see cattle. On the way he gave us his famous line about the trajectory of meat production: “I always wanted to be a cowboy. I became a rancher. Now I am a chemist focusing on soil super food and rotational grazing.”
Apparently, there are real advantages to rotational over continuous (mob) grazing. Such as faster pasture regrowth, less impact on top soil, less insect bites to animals, less infections, and less need for antibiotics. Rotational grazing involves fencing pasture into smaller areas. Sub-dividing balances cattle needs with forage supply. Under rotational grazing, cattle graze in sequence and are moved to a new area once the forage is ready. This system allows plants a more vegetative stage with better forage quality. Rotational grazing allows higher stocking rates which increase animal gain per acre (1). The alternative, and more common method, is mob grazing, defined as putting animals out and leaving them in same pasture year-round which leads to overgrazing which affects fertility, infection fates, erosion, weed control. I’m not exactly sure what all that meas, but da beef taste good.
Norman’s favorite cut is New York. Uncle Bob took one home and agrees with the Rancher. Grass fed beef cooks faster (up to 30%). There is less fat so it melts at lower temperature. Don’t over cook! Our Meat Chef loves grass fed beef but likes the marbling that comes from last month grain feed. Norman says that takes away the nutritional value. And Uncle Bob says da beef taste good.
For early adopters, health obsessed carnivores, and those concerned about sustainability – you will find a home at Nick Ranch. The protein yield per acre from cattle vs. soy is twenty times in favor of soylent green. To keep beef on the menu in an over populated future nirvana, changes are coming. Nick Ranch’s model is part of that future. Uncle Bob gives the grass fed beef a thumbs up but bring your wallet. At 4x Costco, 2x prime, you pay to play. Grass fed does make a difference. So stick with prime, marbles, and faster departure from the planet. The choice is yours. Research is worthwhile. You will not regret it.
Nick Ranch Gourmet Beef
13580 Avenales Ranch Road
Santa Margarita, California
Ranch office: 805.438.4875
More information on sustainable farming and foods:
(1) Rocky Lemus, June: Developing A Grazing System – MSUcares, July 2, 2011. Paraphrased grazing technique descriptions.
Charred, but not overdone. They actually seer it and then put it on the oven. It’s marinated first with some soy sauce, olive oil, garlic, salt and pepper. Since you can do a chop medium rare and it’s still edible go for it. Inside it was a little lighter than I expected. But it went down without a fight, it’s tangy sweetness lingering. Highly recommended.