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Big Yak Attack

Unlike horses for the most part, yaks are good for riding and eating.  Especially if you get a full-blooded yak (not crossed with a cow).  Their meat is less marbleized than beef because yaks carry their fat on the outside of the carcass which gives you an even leaner cut than grass-fed beef.  Basically, sweeter than beef, juicier than buffalo and elk, and never gamey.

Although, at 15,800 feet trekking on a yak in Tibet through the Kalash mountain range is like riding in a bounce house under water.  But with better views.

When we arrived at base camp all the monks were on their cellphones.  I’m not sure that’s what the Buddha meant when he said that if you ask the universe for what what you really need it will listen.  I asked for an experience and got yak curry and rice served by a wise old Tibetan woman.  As is the custom, I gave her flowers when the meal was over and she said to me: a bit of fragrance always clings to the hand that gives you roses.

The Kitchenkins

I first came across the Kitchenkins in the same storied culinary halls I meet most meat enthusiasts – Twitter.  While the purpose of this blog is to bring the meat to the people, I have discovered that it also serves to bring people together.  Not just to share a passion for meat, but to connect with one another.

The Kitchenkins consist of a new mom, a city turned country girl, a glam-ma, and a west coaster who have a wide variety of recipes, cooking tips, restaurant reviews, and even share their favorite cosmetics.  I learned a lot about that last one.  They’re spread out all over the country in California, Louisiana, Illinois, New Jersey, New York and Nevada.

According to the Kins, the secret to cooking country ribs is to start a hot fire and then slow roast.  From the looks of it I would say they know what they’re taking about.  The next time I’m in Louisiana I’m going to drop in on them.

Check them out here: Kitchenkins.Com

Bison Brotherhood

This just in from the Yukon Culinary Festival in Dawson City.  Chef Pierre’s Bison Tenderloin with Saskatoon berry, birch syrup sauce, and fry bannock.  Pierre runs the Aurora Village in Yellowkinfe.  You gotta love a place in a city with a name like that.  Only to be out done by the name of the area in which the city is located.  It’s just above the province of Alberta in the Northwest Territories of Canada.

Pierre’s slogan is fine dining in the bush, and support that wholeheartedly.  While we’re just coming to understand the power of bison, he was raised on it.  One of his favorite cuts of all is the tenderloin and that’s what you see pictured here.  His specialties also include reindeer from from Invuk and wild Muskox from Kiti

 

 

There’s Gonna be a Heartache Tonight

The “Heartache” was the final musical number from an Eagles cover band that I saw last week in Warner Park.  They were performing as part of the San Fernando Valley Cultural Center’s summer concert series.  Generally, the cover bands in the park start out kind of mediocre, but if you sneak in a few bottles of wine there’s magic to be had.  By the time they get to the encore, if you have finished a few bottles, you’ll have vacated your camping chair, left the wife and kids on the picnic blanket, rushed the mosh pit, broke out your camera, and remembered the other reason that matters.

 

 

Lion for a Day

At lunch last week I was going to have the salmon at Lucques on Melrose, I had been eating quite a bit of meat up to that point.  But then I saw: niman ranch steak frites with arugula salad, béarnaise and house-made fries.  I don’t know if grass fed beef is seeking me out or it’s the other way around, but I’m taking a cue from the universe on this one – even if it means I’m not going to live as long as I thought I would.