Sunday, May 31, 2009
Friday, May 29, 2009
Thursday, May 28, 2009
Wednesday, May 27, 2009
Tuesday, May 26, 2009
Monday, May 25, 2009
Sunday, May 24, 2009
Friday, May 22, 2009
$5 Mini Prime (cheese)burgers. Yes, again, that's $5 for three.
I'm still trying to figure out what makes these so good. They allegedly just use tomato juice, salt, and pepper in their burgers, but I can't seem to make a burger quite this tasty.
Morton's Steakhouse Power Hour, DTLA, CA., 6:12pm, May 22, 2009.
each day a different new meaty treat
fancy meal planning for the month of may
spreading meat juices is quite a feat.
week one was a test, just heating the grill
and two, more creative, i'll try harder still
three more exotic but risky until
week four brought us ostrich-- 'twas really a thrill!
mint oil fresh salsa and avocado
lettuce leaf butter and iceberg romaine
herbs salt and pepper and sliced tomato
cheese brie feta swiss but mostly just plain
now london is calling and then on to france
still finish the challenge just now in advance.
Thursday, May 21, 2009
Wednesday, May 20, 2009
blue sky one cloud like sheep a fluffy cloud
chartreuse lime emerald army and kelly
some trees a few or more but not a crowd
upon this field a pasture lived a beast
a cow brown cow one spot or two or three
where sun and snacks and playtime never ceased
we called her pretty "B" short for Betty
good foods massage maybe a big TV
the best for her and often that meant beer
a couch so soft perhaps some therapy
calm life, sweet dear; she'll live here for a year
mm, meat for us one day she will provide
we'll keep her though. ah well, at least her hide.
Poetry is not my calling.
Tuesday, May 19, 2009
happy animals; my eats
healthy sav'ry treats!
smoky salty snacks
some summer-y simple steaks
sizzle simmer snap
no scraps no boots bugs raccoons
just meats spicy sweet
And in honor of the Japanese restaurant that should be appearing soon near my home:
marbled beef; massage
snacky brown cows roam freely
slice thin salt enjoy
Monday, May 18, 2009
Why is it worse, in the end, to see an animal's head cooked and prepared for our pleasure than a thigh or a tail or a rib? If we are going to live on other inhabitants of this world we must not bind outselves with illogical prejudices, but savor to the fullest the beasts we have killed.
People who feel that a lamb's cheek is gross and vulgar when a chop is not are like the medieval philosophers who argued about such hairsplitting problems as how many angels could dance on the poinf of a pin. If you have these prejudices, ask yourself if they are not build on what you may have been taught then you were young and unthinking, and then if you can, teach yourself to enjoy some of the parts of the animal that are not commonly prepared.
-mfk fisher, How to Carve the Wolf in How to Cook a Wolf
Sunday, May 17, 2009
A peck of pickled peppers Peter Piper picked
If Peter Piper picked a peck of pickled peppers,
Where's the peck of pickled peppers Peter Piper picked?
Saturday, May 16, 2009
Friday, May 15, 2009
Thursday, May 14, 2009
Wednesday, May 13, 2009
Tuesday, May 12, 2009
Monday, May 11, 2009
Sunday, May 10, 2009
On the program, they visit Milton Abeles, the largest supplier of prime beef in the United States, to see how dry aging works on a very large scale. Dry aging allows the breakdown of natural collagen in meat in a strictly controlled environment to restrict the growth of harmful bacteria. What they explain is the ideal conditions for dry aging- temperatures that are low but not freezing (which stops aging), proper humidity levels (so the meat doesn't dry out), and special lighting to prevent bacteria growth. Beef can be aged for various lengths of time depending on what is requested by a client, but the minimum is usually three weeks or so. Obviously, this extra aging time will make for a more expensive cut of meat, but another reason for the costliness is the amount of waste involved. Dry aging creates a thick crust on the meat that must be cut off before it is broken down into steaks for purchasing.
What is the other option? The more common practice of wet aging-- supermarket meats have typically been wet-aged for 14 days. Wet aging basically refers to a piece of meat that is slapped on a tray, wrapped in plastic, and sent off to hang out in the refrigerator until it is purchased. This process (if you can call it that), draws moisture away from meat because it is sealed in air-tight packaging. Dry aging exposes meat to the air so a natural crust can develop to seal in moisture and enhances enzymes, resulting in a "beefier" tasting and considerably tenderized piece of meat.
Gosh, what an exciting process. I'm curious to try it, but wary, particularly after seeing microscopic views of the bacteria that appeared on a chunk of meat after it was sitting out for even a short while. Guess I'll leave it to the experts at this point.
Saturday, May 9, 2009
Actual burgers looked far less appetizing. Not photo-worthy. Sent back. Round two was much better.
$5 Mini Prime (cheese)burgers. Yes, that's $5 for three.
Morton's Steakhouse Power Hour, DTLA, CA., 6:14pm, May 9, 2009.
Thursday, May 7, 2009
We believe that exceptional meals start with exceptional raw materials—and with a combined 40 years experience in the food industry, we should know. We source premium products our customers can feel good about: grass-fed beef, wild-caught and responsibly farmed fish, seasonal local and organic produce, and handpicked gourmet pantry items. Our menu of prepared foods changes daily so that we can select from the freshest, best ingredients available each day. Our mission is to provide our customers with great food they can feel confident eating.
Love it! But what I love more is that they actually teach butchering classes for aspiring adult meat artists (or just those who want to hone their knife skills to impress their friends-- and leave with $100 worth of freshly cut meats for kitchen experimentation.) I think I've found my next step into the world of butcher-dom... Check out an article on the ladies of Avedano's here. They look pretty hardcore, don't they?
Wednesday, May 6, 2009
Tuesday, May 5, 2009
Monday, May 4, 2009
The icing on the cake was the butcher paper and labels they used to wrap your meat purchase. I couldn't decide which cut to invest in, so I just grabbed up some pins and charms. So good, I can taste it.
Another fun meat find came from eEvil Ink. In card and poster-form to add a little bit of happy pork to your day.
I just love when meat and art collide.
Sunday, May 3, 2009
Saturday, May 2, 2009
Friday, May 1, 2009
I'll deal with the media hype if it will get me cheap ribs and tenderloin! I know it won't make me sick, so, why not?