June 03, 2008 
Jason Kallsen 
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Other posts
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Four rib racks and four shoulders
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Short rib experimentation
I've never really played with short ribs. I love the cut and in the hands of a great chef damn Read More » -
Soon: Sous Vide secrets
Last week I did a 16 pound rib eye roast sous vide at home with nothing more than a cooler Read More » -
Oooh yeah!
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Salmon poached in basil butter
Ooooh yeah! Read More » -
Lamb leg ingridients
From the River Cottage Meat Cookbook, page 239. If the anchovies seem weird, then read the book. We'll see what Read More » -
A beautiful aged rib eye
Dry aging your own meat is easy and should be done with all beef cuts in my opinion. Place on Read More » -
Lamb is all set
A ten minute rest is important. Read More » -
All I can say is DAMN!
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Prime grade New York Strips
Ready to roll for tomorrow. Just got done trimming them and will let them age for a day. Mom and Read More » -
First one off
Damn!! Read More » -
Salmon prep
Fresh steelhead, on sale at Lunds for $6.00/#!!!! Read More »
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