The entire episode in one photo
In Episode 4 of the new & improved Reducer Podcast; the guys hit their sophomore slump at full speed with a load of new segments, news, cooking stories and dry, painful-sounding coughs.
The Hack of the Week segment returns, and Jawn challenges Joe and Brian to each develop a recipe off the top of their heads. Topics include McDonald’s regional cuisine, SF food truck controversy, female sushi chefs, Brian’s Red Vines experiment, flavored whiskey, cocktails with a toast back, the glory of the turbo-wok and much, much more.
NOTE: This was recorded three days before the tragedy in Japan, in case you’re wondering why we’re talking about sushi for ten minutes without bringing up earthquakes or tsunamis.
Warning: Explicit Language. Not suitable for adults.
I saw something today I haven’t seen in some time. I saw an entire lamb get broken down into neat, usable, little pieces, nearly nothing to go to waste. I worked for the chef I work for now (Let’s call our place…the Refugee Camp) at another restaraunt, in uptown. We would get whole lamb in there as well, but after about 7 or 8 the honeymoon was over, for me, and I was probably just annoyed at how much prime prep space it took up.
But today, when Chef broke out the hacksaw, my heart leapt like I ran into an old friend I hadn’t seen in almost two years. The lamb she pulled out of the walk-in was nothing like the lambs we got in uptown…First of all, it was clearly fresher. The lambs we got there were always local, free-range, and organic, and so was this fine animal, but it still had motion in many of its’ joints. Rock.
It came from Sheperd Song Farm, in Boyceville, WI. http://www.shepherdsongfarm.com
They put a lot of emphasis into quality of life for the animal, and how it directly effects the quality of the product it becomes.
Anyway, it was one of the first of many times at work that I’ll be struck by inspiration to snap some pictures and share with all fourteen of you. Stay tuned.