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Nils Hoyum
Works at Whole Foods Market
Attended BSU
Lives in St. Paul, MN
6,370 followers|209,568 views
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Work
Occupation
Chef, Recipe R&D, Writing, Cutting Meat, Cooking Meat
Skills
Cutting Meat, Cooking Meat, Writing Recipes, Teaching, Leading,
Employment
  • Whole Foods Market
    Meat specialist and buyer, 2012 - present
    I cut and merchandize cuts of meat for my team at Whole Foods Market. I work mostly with Primals and Sub-primals, but we also do a small amount of carcass work with lamb.
  • HowtoCookMeat.com
    Pirate Chef, 2009 - present
    I research, develope, write, test, and adapt recipes and techniques for my website.
  • Saint Paul Media
    Web Developer, 2009 - present
    I work on my website, HowtoCookMeat.com, which was built with the help of my friends at SPM.
  • Concordia Language Villages
    Kitchen Coordinator, Head Cook, Assistant Cook, Baker, Dishwasher, 1999 - 2010
    I started as a dishwasher at the German village when I was 18 and fresh out of High School, within a few weeks I was promoted to Assistant cook. In a couple years I would be Head cook and then go on to be a Kitchen Coordinator. I learned a lot of what I know from the amazing people that I worked with there.
  • Brigid's Cross Irish Pub
    Line Cook, Co-Kitchen Manager, 2005 - 2006
    When I took some time off from my work at CLV I worked the line at an Irish Pub. This was immensely fun, quick, thrilling work. Learning the dance of short order cooking was a great experience for me. After a year and a half I eventually was drawn back to my friends at Concordia Language Villages.
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
St. Paul, MN
Previously
Saum, MN - Bemidji, MN - Minneapolis, MN - Bloomington, MN - Plymouth, MN
Contact Information
Work
Phone
9524518344
Email
Address
195 East 5th St Apt 2402 Saint Paul, MN 55101
Story
Tagline
The Meat-Cutting Pirate Chef of Saum
Introduction
The talented chef and decent writer that creates, owns, and operates (with a lot of help from my friends) the very successful, extremely beautiful, recently redesigned and improved website - How to Cook Meat 

If you like the website please don't hesitate to tell people about it. I would be much obliged. 

I also work at Whole Foods, Minnetonka - in the Meat Department. You can find me there on the weekends selling and talking about meat like a madman. 

My friend and roommate Jonathan Hatch built the new and improved site, as well as the previous two versions. He's pretty good at it, he owns a web-design company called Saint Paul Media Inc, which is one of the places I work. I also work in my kitchen, at my dining room table, at my brothers farm, in the woods by my parents house, at the grocery store and farmers market, in my friends backyard, on the road, anywhere and everywhere. I bring my work with me, wherever I go. I am literally always at work, and I love it. 

How to Cook Meat has a Google+ page too. You will find it here
Bragging rights
I graduated high school with honors but I dropped out of college drunk and hungry.
Education
  • BSU
Basic Information
Gender
Male
Looking for
Friends, Dating, A relationship, Networking
Relationship
Single
Other names
The Pirate Chef of Lowertown

Stream

Nils Hoyum

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I would rather eat tenderloin chain than filet.
Tenderloin chain comes from the side of an untrimmed beef tenderloin. It's removed when the connective tissue and silverskin is removed. Typically it would be trimmed out and either used for stew meat or ground beef, depending on how fatty and sinewy it was. A tenderloin chain could potentially be sold for a lot of money if there was a market for it. But very few people are eating tenderloin chain, at least in America. The first time I was expose...
5

Nils Hoyum

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My recipe for corned beef is the best I've ever eaten. Anywhere ever..
 
So I updated the Corned Beef from scratch article. It's much better now. I figured out two major things that were wrong with it. First of all I was using Saltpeter instead of pink curing salt. Saltpeter is not nearly as effective as pink curing salt (Prague powder #1) Secondly, the thicker pieces of meat needed to have brine injected directly into them to prevent them from staying brownish and ugly in the middle. So I fixed that stuff and it must have worked, because this batch was the best I've ever had. I've just eaten 6 pounds of corned beef. And I totally want more.....
This article is all about making corned beef from scratch. Starting with raw ingredients, it takes 7-10 days from start to finish so plan accordingly. I never thought of making my own corned beef until I started building this site. And the only reason I considered doing it was because I realized that I could. Also, I thought it would be fun to try something that is not commonly done at home. The mixture of spices are what gives it its signature ...
4

Nils Hoyum

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Steak Onglet!
Once upon a time in America, the hanger steak was referred to as the butcher's steak. It was called this because only the butcher really knew anything about it. You see, when you remove a hanger steak from the diaphragm of a carcass, it is encased in fat and hard to see. It must be trimmed and trimmed again. It takes time, and since there is only one on each steer and is so flavorful and good, and with little public demand, they rarely made it to...
1

Nils Hoyum

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Probably the best way to roast beef.
Slow roasting is one of the best ways to roast beef. The low temperature of the oven brings up the internal temperature slowly so that the whole roast cooks evenly across its entirety. The result is a piece of meat that is exactly how you like it, from the crust to the center. The only problem with slow roasting is it's slow, taking 4–5 hours depending on the size of the roast. Slow-cooked roasts are a commitment. But if you are willing to devote...
4
How to Cook Meat's profile photoMary C's profile photo
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Mary C
 
Are you married? Can I marry you? Jk I love your post and your roast lol!!!

Nils Hoyum

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It's quite simple.
I remember the first time I watched someone eat bone marrow. And it wasn't on the Food Nerdwork or the Travel Channel. It was at my parents' dining table in their beautiful log home in the deep north of Minnesota. My dad would sit at the table after dinner and break all the chicken bones in half and suck the marrow from them. I remember thinking two things: that my dad was crazy and that it was gross. But he certainly did enjoy it, much like I my...
2
1
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Nils Hoyum

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You can make duck meatballs from fresh ground duck or even ground cooked duck. Fresh ground duck is easier. If you were to use cooked duck, you would need some sort of binder like eggs. But a meatball made from duck confit probably tastes pretty dang good, so it might be worth a try sometime. For this recipe, I am using fresh ground duck and a good deal of fresh sage for flavor. It is a surprisingly pleasant combination. The little bit of sesame ...
1
In his circles
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Have him in circles
6,370 people
Joel Sax's profile photo
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Maria Cespedes's profile photo
Maureen Shaw's profile photo
‫فواد محمدی‬‎'s profile photo
Karolina Gosteva's profile photo
Ilya Muromez (Илья Муромец)'s profile photo
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Nils Hoyum

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I made this tonight. Still the best!
Slow roasting is one of the best ways to roast beef. The low temperature of the oven brings up the internal temperature slowly so that the whole roast cooks evenly across its entirety. The result is a piece of meat that is exactly how you like it, from the crust to the center. The only problem with slow roasting is it's slow, taking 4–5 hours depending on the size of the roast. Slow-cooked roasts are a commitment. But if you are willing to devote...
7

Nils Hoyum

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Holiday Food for the Family
The beginning of Winter is all about the Holidays and time with family. And of course FOOD glorious FOOD! #food   #holidays   #family  #meat
3

Nils Hoyum

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Tis the season!
Chicken wings were commonly discarded up until 20 years ago. In fact, up until Buffalo wings became popular, wings were a lot smaller. Chickens are now genetically engineered to have bigger wings. The wings of the old chickens were scrawny, puny little things and were rarely consumed. Except when they were used to make chicken stock, they were primarily eaten by impoverished people, most notably in the South. Buffalo wings are a standard item wit...
6

Nils Hoyum

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I've made a few updates to this old favorite recipe of mine. 
Traditionaly speaking an ox is a bovine animal (cow) that has been trained as a draft animal. Draft animals are large, strong, and hardy beasts that were used to pull heavily loaded carts great distances and massive plows through dense earth. Like for example down the Oregon trail. So logically one would think that an oxtail would be from one of these massive creatures. And I guess that in some places they probably still are. But these days when ...
1
How to Cook Meat's profile photoLiviu Panait's profile photoNils Hoyum's profile photo
3 comments
 
Thanks!

Nils Hoyum

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I finally Blogged about my experience back in May.
“The Death of an Idol: How meeting Anthony Bourdain changed me forever.” As I wrote this I was standing, well leaning against a vertical beam on the Nicollet Mall Lite-Rail station in Minneapolis, MN. I'd been drinking heavily for several hours and my muscles felt loose and warm.
1
Mary C's profile photo
Mary C
 
You look like besties anyway! Love the blog! Wish I knew Bourdain I'd hook u up!

Nils Hoyum

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How to Cook Meat's profile photoLinda Dean's profile photoNils Hoyum's profile photo
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Yes!
Nils Hoyum's +1's are the things they like, agree with, or want to recommend.
How to Slow Roast Beef
www.howtocookmeat.com

Slow roasting is one of the best ways to roast beef. The low temperature of the oven brings up the internal temperature slowly so that the w

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Chicken wings were commonly discarded up until 20 years ago. In fact, up until Buffalo wings became popular, wings were a lot smaller. Chick

The Day I Met Anthony Bourdain | How to Cook Meat
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Shop music on Android Market and listen instantly using the Google Music app. Google Music is a cloud-powered music player and storage servi

Veal Cheeks Braised in Wine and Mirepoix
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Veal cheeks aren't something you run into on a daily basis. In fact, you may have a hard time tracking them down altogether. I found them at

Whole Foods Market
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The world's largest retailer of Natural and Organic foods.

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Start a discussion with the authors of GetRidofThings.com.

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A do-it-yourself-guide dedicated to helping you prevent or remove common annoyances from your life.

Tools and Equipment | Common Kitchen Items :: HowtoCookMeat.com
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An alphabetized list of some fairly common kitchen tools and equipment, with photos and descriptions.

Meatballs
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Meatballs are the tie that binds all the world's people together. It seems like every country makes some form of the meatball. I guess t

Roast Sirloin Tip
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Sirloin tip roast does not actually come from the sirloin section of a cow. It comes from the round section directly to the rear of the sirl

Bangers and Mash
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The bangers in "bangers and mash" are traditionally sausage made with either pork or beef or even a combination of the two, but wh

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This page is an index of chicken recipes from the website How to Cook Meat.

Glossary | Culinary Terms and Ingredient Definitions :: HowtoCookMeat.com
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This is the glossary page for How to Cook Meat, it contains definitions of common culinary terms and ingredients.

How to Cook Bison | Bison Recipes :: HowtoCookMeat.com
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This is an index of a bunch of different bison, also called buffalo, recipes on the website How to Cook Meat.

Bacon-Wrapped Deer Loin
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The venison loin is one of the simplest and most popular pieces of whole venison to roast. This is mainly because it comes in a large, solid

Mom's Pot Roast
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A pot roast is basically what it sounds like. A pot that is roasted. And inside of this pot is a big chunk of meat, also confusingly called

Chicken Noodle Soup
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Chicken noodle soup is said to have curative properties. Chicken soup is the ultimate comfort food. But does it actually cure illness? Maybe

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A simple guide with recipes to help you cook meat better.