Hey Everyone, this holiday season, take a look at what you are eating and feeding your family. Hopefully, your diet is full of Big Wheel’s provisions and goodies! At Big Wheel, we can name all the ingredients we put into our food because we make it all by hand! So come out to the market, or order a basket online, and think about making a resolution to eat more whole foods in 2010. See you soon at the market!
Hey Everyone! Sorry it has been so long since our last post, we have been super busy. In our latest adventure, we head out to the farms of Winter Park Dairy, and talk with David Green, farmer and head cheese master at the farm. The video is a little long, but we just had to show everyone the splendor of the micro-dairy, and all the facilities and land they have. We love their product, and you can see why! Hope you enjoy, and keep your eyes peeled for new products at Big Wheel featuring Winter Park Dairy’s Cheeses!!
We wanted to introduce you to Dale Volkert, the owner and farmer who runs Lake Meadow Naturals Farms, in Ocoee, Florida, where Big Wheel get our eggs. We hope you like seeing the amazingness of this place! We will have Dale’s eggs at the Audubon Park Farmer’s Market at Stardust Coffee in Orlando on Wednesday nights, so come get some! Lake Meadow Naturals Farm from Big Wheel Provisions on Vimeo. Special thanks to Dreamery Films. Music by Six Parts Seven.
So, this is a quick parody that we shot dealing with the increased risk of salmonella that occurs when you raise commodity chickens. That risk is also raised when you process the chickens, as the pool used to chill the birds after de-feathering them is filled with water that gets used over and over and over. Think about what that water looks like. Ew.
Hope you like our video, and we will see you soon, maybe at a new Farmer’s Market Stand? :^)
So here is our latest vlog, all about Water Cooled Commodity Chickens vs. Air Cooled Organic Chickens. Now, not only do you learn some valuable information regarding air cooled chickens, but you also get to see my stuttering problem in action. Make sure you check back soon, as we are going to be posting a new vlog that has to do with the increased risk of salmonella from water cooled chickens. You are not going to want to miss it, it’s a parody. We had a blast shooting it! Enjoy this one for now!
Local is lovely. Local, Cage Free, and Organic is just downright awesome. Check out our newest vlog on why you should support local farmers working hard to bring you great eggs. These eggs are so good, you may do things you wouldn’t normally do if you thought someone was watching!
Hey Everyone, so here we are again, with a new vlog about dry aged meats vs. wet aged meats. We tried a new style of shooting that we are super happy about, and we hope you like it too! Now, before you all email me and ream me out for saying that dry aging makes meat lose about a third of its weight, I know I misspoke, and should have said that it is usually no more than 20%. And contrary to popular belief, I am NOT a beer snob, it’s just my favorite beer comes in four packs (wonder what I am talking about? Watch the vlog! And watch it till the very end, you may see something funny!). Anyway, we are having a blast at Big Wheel, and can’t wait to hear your thoughts about this or any of our other vlogs or posts. And as you are at the grocery store this week, we hope you are making good decisions for your health, for the health of the animal or earth which provided that food, and for the health of the local farming and food community. Good eating!
So, this weekend, I headed up to Maine to see my mom graduate from college, and spent some time in and around Boston with my girlfriend. As always, we turned it into an eating adventure weekend, and thought I would share, as we had such good food!
After little sleep Thursday night, I got in Friday and Leah wanted to know where we were going to dinner. I left plans up to her, and she said she had good inside information that a place called Tupelo. After a quick nap, we headed out to dinner, and met a cool guy named Mark. After about a half an hour wait at the bar, we sat, and started our conversation with Mark. Turns out he runs a cooking school in Somerville, Art Epicure Cooking School. Mark steared us in the right direction, and even sent us out some super tasty crispy grits bites that were a perfect segway from appetizers (Fried Oysters, Crab Dip, Shrimp Remoulade) to Entrees (BBQ Chicken with Grits, and Spicy Fried Catfish).
As we headed up to Maine, our bellies were still full, but we hit the road. After the Graduation, we headed back where Leah jammed on finger rolls, and I downed some pasta salad that my mom made. Soooo good! I was, however, (hmmm hmmm to those family member responsible) dissapointed at the lack of Gram’s cream horns or mom’s whoopie pies. I’m keeping count. That’s two family interactions with NO whoopie pies! This will not stand!
Pizza dinner over Shanghai Rummy was awesome, and I killed at the game, so all was in order! We rolled out of town early today with stomachs absolutely stuffed due to the huge ommelettes and breakfast sandwiches from Big G’s Deli. Now I know what that guy from Man VS. Food feels like. Anyway, we are back in Boston now, and I am heading to the airport soon. Boston always holds such good food treats, and Maine always turns up homemade favorites. I wonder what New Hampshire has to offer?
Your mom always said not to steal. While I agree, steeling is something that will keep your knives in check and sharp. Watch our latest vlog to see how and why exactly to do it, and what types of steels are out there for you to use with your knives.
If you want to pick up a cheap ceramic steel, check here…
One of the things that culinary students struggle with the most is salt: using the right type, using the right amount, adding it at the right time, etc. It is so important that we chose to make salt the subject for our first video cooking tutorial. Learn about some of the salts in the Big Wheel kitchen, as well as where you can pick some up for yourself!
