This is a desert that’s okay for the kids to eat first. Especially if they find it before it’s time to eat lunch.
At the Ventura County Fair meat abounds. But this guy making tri tip over an open wood fire stole the show. Even for the kids. You know the something’s wrong when your kids are more interested in watching the cowboy turn the grill crank to load the wood than seeing the bearded lady or the sword swallower.
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.
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.
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.