tag:blogger.com,1999:blog-83020518725860965592024-03-05T06:01:20.155-08:00journey of an aspiring meat artistLady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.comBlogger200125tag:blogger.com,1999:blog-8302051872586096559.post-61424729240079224722010-06-08T13:20:00.000-07:002010-06-08T13:58:08.589-07:00reichl on steaks and dads:<div style="text-align: justify;">Need anything else be written about butchers, steaks, father/daughter adventures?<br /><blockquote>"...our journey always ended at the narrow butcher shop on Jones Street, with its sawdust floor and its find mineral aroma. The cases were filled with the bacon that they smoked themselves, pink and white strips spread out like gorgeous fabric, and a few pretty little lamb chops, red circles of meat clinging to elegantly long bones and decorated with frilly paper caps.<br />"Good morning, Jimmy," my father would say.<br />And Jimmy would look up and smile and seem delighted to see us. He'd hand me a slice of salami, or some of the liverwurst he brought down from Yorkville, or sometimes the dried beef that he made when business was slow. "Fine morning," he'd say, even when it wasn't.<br />"We need a porterhouse, please," my father would say. And Jimmy would reply,"The finest steak there is!" as if the thought had occurred to him for the very first time. Then he would pull open the heavy wooden door, with its huge slab of a handle, and disappear into the cooler in the back. When he reappeared he was carrying what looked to me like half a steer, although it was really just the short loins that had been hanging for a few weeks, acquiring a fine patina of age.<br />Picking up a hacksaw, he'd indicate a cut: "This much?" And no matter how thick it was, my father always said, "A little thicker, please." And Jimmy would nod and cut off a substantial steak, humming as he worked. When he was done he'd hold up the steak and point out the fine veins of white tracing a pattern through the dense red meat. "Good marbling," he said admiringly every week, as if this steak was a special star. "All the flavor's in the fat. Cut off the far, you can't tell the difference between beef, pork, and lamb. That's a fact. Did you know that?"<br />Then he'd thump the steak onto the chopping block and begin the ritual of trimming. First he'd cut the thick blue-black layer of mold from the outside of the steak, scraping it until the bright red flesh beneath the crust had been revealed. Then he'd carefully remove a few inches of fat from the edges so that only a creamy white frame remained. Carefully folding in the little tail end, he'd lay the meat on a piece of pink paper and heave it onto the scale.<br />"You're going to have a fine dinner," he'd say, as if the compliment were to the cook and not the cutter. "Don't be afraid of the salt."<br />"That's the secret!" my father always replied, carefully tucking the parcel under his arm. Waving cheerily, we'd walk out the door.<br /><div style="text-align: justify;">At home we had another ritual. Three hours before it was time to eat, my father would jump up from his chair and say, "No point in cooking cold meat." Together we'd go into the kitchen, remove the porterhouse from the refrigerator, carefully unwrap the package, and set the steak on a platter lined with wax paper. When it had thrown off the chill, Dad would salt it, releasing a small blizzard over the meat. "The secret to a great steak," he always said, "is that when you think you have enough salt, you add some more. The other secret," he'd say as he got out the big cast-iron skillet, "is to heat the pan until it's blazing hot and cook the meat exactly eight minutes on each side."<br /></div>"And the final secret," I'd add, doing my bit, "is the butter." My job was to plunk a lump of sweet butter onto the sizzling steak just as my father set it on the platter.<br />My father carved the steak with long, precise strokes of the knife, carefully separating the sirloin that he and my brother preferred from the tenderloin that my mother favored. The bone was mine.<br />While they plied their forks like civilized people I'd bring the bone up to my face until the aroma--animal and mineral, dirt and rock--was flooding my senses. Then I'd bite into the meat, soft and chewy at the same time, rolling it around in my mouth. It was juicy, powerful, primal, and I'd take another bite, and another. The meat closest to the bone was smooth as satin, and sweet. It tasted like nothing else on earth, and I would gnaw happily until the bone was stripped naked and my face was covered with a satisfying layer of grease."</blockquote><br /><br />--Ruth Reichl, <a href="http://www.amazon.com/Garlic-Sapphires-Secret-Critic-Disguise/dp/1594200319"><span style="font-style: italic;">Garlic and Sapphires: The Secret Life of a Critic in Disguise</span></a><br /></div>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com2tag:blogger.com,1999:blog-8302051872586096559.post-38037883892847998502010-04-21T15:45:00.000-07:002010-04-21T16:43:38.145-07:00happy meat-iversary!My <a href="http://shhhhh.wordpress.com/">cubicle-mate </a>and I share many things, including a disdain for action films, an infatuation with tiny cheeseburgers, and the same calendar-date wedding anniversaries. We also seem to share an anniversary tradition of consuming large slabs of red meat at restaurants chosen by our spouses.<br /><br />One of our co-workers got wind of our tradition and gifted us with his family's special spice rub.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1DZcRVISQzpxvQt6GKgrhfRIoyC5nwGelafPv5W_CVj0mb7iqvaPbq4pF8KtfsjgQdaXZjkwQxabOUDyfahCxHLk0yESbwmI-90B-pmOtZ6WrX-WKzXAgHoCTuVRYikyIppffHEqzdI/s1600/photo(25).jpg"><img id="BLOGGER_PHOTO_ID_5462727974470870338" style="WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1DZcRVISQzpxvQt6GKgrhfRIoyC5nwGelafPv5W_CVj0mb7iqvaPbq4pF8KtfsjgQdaXZjkwQxabOUDyfahCxHLk0yESbwmI-90B-pmOtZ6WrX-WKzXAgHoCTuVRYikyIppffHEqzdI/s400/photo(25).jpg" border="0" /></a><br /><br />Can't wait to try it. Gosh, I just love meat gifts. And anniversaries. And even <a href="http://cubiclebutchery.wordpress.com">cubicles</a>, sometimes.Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com0tag:blogger.com,1999:blog-8302051872586096559.post-47531701804850413672010-03-17T10:19:00.000-07:002010-03-17T10:28:14.996-07:00these are ducks.These are ducks.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfhNu4m9_EEnAVQBpAm-N0kQYZhMoxJ0creLbk-bYQBIjr6qtxJEruCqiwdSOjaWPex7Mafke-2NJ4bTxWgsVwVUFlStuPsiBfVZL9_hKOaP0KhYIrs1lQbtdHqKX5gebOwVuLSpdB6Y/s1600-h/photo(20).jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfhNu4m9_EEnAVQBpAm-N0kQYZhMoxJ0creLbk-bYQBIjr6qtxJEruCqiwdSOjaWPex7Mafke-2NJ4bTxWgsVwVUFlStuPsiBfVZL9_hKOaP0KhYIrs1lQbtdHqKX5gebOwVuLSpdB6Y/s400/photo(20).jpg" alt="" id="BLOGGER_PHOTO_ID_5449654918535267106" border="0" /></a><br /><div style="text-align: justify;">Not duck breasts, duck sausages, duck liver pate; but ducks. These birds lived in the wild and were hunted for food in the Mid-West in January. Shortly after the end of their lives, they were de-feathered (mostly), cleaned, tagged, and transported to California by said hunter. After some time chilling out in a freezer, they landed in my loft in Los Angeles to be roasted and presented to small gathering of friends. <br /></div><br />Let's see you tell that story about a hot dog.Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com2tag:blogger.com,1999:blog-8302051872586096559.post-58041624513820253532010-02-04T08:57:00.000-08:002010-02-04T08:58:51.497-08:00DUCK MEAT, or, best email ever:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIQAghnXu3HnAkgHaXkCoBewzZ-qCg0WNYWKj0YOox-frAlr1Ucx0LWksBSRVNW4n8aGye_5ROS8_aL-W2-sIQSV1dcDx8oKXkPhr1E1aqV340dTuUqjZs8VSE6A7b4zH_7RN4dq0OGc/s1600-h/photo(12).jpg"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIQAghnXu3HnAkgHaXkCoBewzZ-qCg0WNYWKj0YOox-frAlr1Ucx0LWksBSRVNW4n8aGye_5ROS8_aL-W2-sIQSV1dcDx8oKXkPhr1E1aqV340dTuUqjZs8VSE6A7b4zH_7RN4dq0OGc/s400/photo(12).jpg" alt="" id="BLOGGER_PHOTO_ID_5434433534217905442" border="0" /></a>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com0tag:blogger.com,1999:blog-8302051872586096559.post-62250897423720112462010-01-27T22:36:00.000-08:002010-01-27T22:50:48.100-08:00a club worth joining<div align="justify">For Christmas, the man purchased a subscription to <a href="http://www.zingermans.com/Product.aspx?ProductID=G-BAC-3">Zingerman's Bacon of the Month Club </a>for me. Funny thing, same thing happened as did with the <a href="http://ladybutcher.blogspot.com/2009/02/adventures-in-sausage-making.html">Valentines' Day/Kitchenaid meat grinder debochle of 2009.</a> A few days before the holiday, I forwarded him an article that I found to be exciting. A bacon of the month club! What a great idea. </div><div align="justify"> </div><div align="justify">Husband immediately gets kicked puppy face. </div><div align="justify"> </div><div align="justify">Oh no. Here it comes.</div><div align="justify"> </div><div align="justify">"Christmas is <em>ruined</em>. I discover the perfect gift, and you find it on your own. The surprise is gone."</div><div align="justify"> </div><div align="justify">Well, the surprise was gone. But the bacon... that was not so easily spoiled. </div><div align="justify"> </div><div align="justify">Stay tuned for my praise of the best of the bacons. </div>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com2tag:blogger.com,1999:blog-8302051872586096559.post-4236882458587403532009-12-25T06:53:00.000-08:002009-12-25T06:57:53.193-08:00thank you mr. meat man, the duck was great.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAtqtSxsKh21_hh-UZU9Kxi9hPSiRbe-UXjWaCB7HORpS7wH-gMnLcHfuO-7Sb3KvnRRamVgvSapXnYcW5zCWC0kzgU8G66OObUQVnBA1cCsjD6Fd9WC5GDz4ZWjJPQJwKh6vRI_Mxcc/s1600-h/christmas+food+011.jpg"><img id="BLOGGER_PHOTO_ID_5419187194906905106" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 225px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAtqtSxsKh21_hh-UZU9Kxi9hPSiRbe-UXjWaCB7HORpS7wH-gMnLcHfuO-7Sb3KvnRRamVgvSapXnYcW5zCWC0kzgU8G66OObUQVnBA1cCsjD6Fd9WC5GDz4ZWjJPQJwKh6vRI_Mxcc/s400/christmas+food+011.jpg" border="0" /></a><br /><div>Followed his recipe to a T and served with roasted carrots with honey, cinnamon, and nutmeg and homemade cranberry sauce.</div><div> </div><div>And the rest of the wine.</div><div> </div><div>Merry Christmas to all!</div>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com1tag:blogger.com,1999:blog-8302051872586096559.post-39899297978153700432009-12-24T10:36:00.000-08:002009-12-24T11:14:10.958-08:00duck shopping.<div style="text-align: justify;">"You came here for duck breast?" The butcher's eyes twinkled from behind the counter at Puritan Poultry.<br /><br />"Yep!" I said confidently. This is the response I always hope for when standing at the meat counter. Up until this point, I had only received it when inquiring about different types of intestines or insisting on grinding my own meats. "Got any tips for me?"<br /><br />Grinning, he ushered me and my wrapped pair of duck breasts to the end of the market stall and told me precisely how to prepare my Christmas eve feast.<br /><br />I'll be following his animated step-by-step instructions.<br /><br /><blockquote>Preheat oven to 400 degrees and place a heavy-bottomed non-stick pan on stovetop over high heat.<br /><br />While oven and pan are warming, score the skin of the breasts in a cross-hatched pattern, taking care to not cut score the fat. (He illustrates the pattern on the back of a ticket.)<br /><br />Season with salt, pepper, and a bit of oil.<br /><br />When the pan is good and hot, place breasts on bottom, skin side down. (Him: "Tsssss!" with explosive hand movement.)<br /><br />Sear for 3-4 minutes or until the skin starts to curl up around the edges.<br /><br />Turn and immediately slide pan into oven.<br /><br />Cook for 10 minutes for medium rare and remove from pan to rest.<br /><br />While breasts are in the oven, thinly slice onions or shallots, garlic, and rosemary.<br /><br />As duck is resting, cook above in pan until soft.<br /><br />Then, add 1/2 cup of red wine to pan (Him: "You have red wine, right?" Me: "Obviously.")<br /><br />Reduce wine, then at the last second, add a tablespoon of butter (Him: "Shhh...")<br /><br />And you're ready to go. (He smacks his lips. "Voila!")<br /><br />Serve with your choice of sides. (Him: "Ratatouille, perhaps? You know that just means roasted vegetables.")<br /><br />And, the rest of the wine.<br /><br />Obviously.</blockquote><br />That's my plan for tonight. Wish me luck. And a Merry Christmas to all!<br /></div>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com1tag:blogger.com,1999:blog-8302051872586096559.post-57685246847486196682009-12-03T08:03:00.000-08:002009-12-03T11:37:15.214-08:00things I love:This week, just to show my cynical side, I'm going to begin with something I don't love-- <a href="http://www.yumsugar.com/6468167">lab grown meat</a>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKHtlVA573BLSmEJgxcqntkc1l6mBkCUVd_fFOaWDgFlxiZVY_F-LOg0gcVL7H2mxe60WgGOcpS_h6RVgcWz_V2K_xIXaTsp4DX19hte7nH2VaqnNgmvKbZ5ubEz2waIkDyTD5qlSPX0/s1600-h/fake+pork.jpg"><img style="cursor: pointer; width: 316px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKHtlVA573BLSmEJgxcqntkc1l6mBkCUVd_fFOaWDgFlxiZVY_F-LOg0gcVL7H2mxe60WgGOcpS_h6RVgcWz_V2K_xIXaTsp4DX19hte7nH2VaqnNgmvKbZ5ubEz2waIkDyTD5qlSPX0/s400/fake+pork.jpg" alt="" id="BLOGGER_PHOTO_ID_5411042908804896482" border="0" /></a><br /><a href="http://www.blogger.com/www.yumsugar.com"><span style="font-size:78%;">(source)</span></a><br /><br /><div style="text-align: justify;">Although this article raves of the wonders of this product that is being developed in the Netherlands, touting that it tastes like a "soggy form of pork" and is PETA-approved (two things I look for when shopping for meats), I think I'll skip it. Have I mentioned that I also love sarcasm?<br /><br />Now here's a trend that I can get behind. Last week, the New York Times ran an article about <a href="http://www.nytimes.com/2009/11/25/dining/25hunt.html?_r=2&ref=dining">Urban Hunting</a>. Though somewhat disturbed by inevitable mental imagery of shotguns aimed at briefcased businessmen, cheery children with balloons, or maybe an occasional well-fed squirrel, this actually refers to groups who are taking the localvore craze a step further. A handful of ingenious folk are teaching hunting, butchery, and cookery classes to city folk in New York, Washington, D.C., and San Francisco. Anyone want to start an LA chapter? Though surely not for the faint of heart, the article points out some pretty noteworthy benefits:<br /><br />Provides food that is as local as you can get--<br /><blockquote>“If you can shoot a deer in your own backyard, butcher it there, that’s zero food miles,” says hunting teacher Jackson Landers.</blockquote>Meats are wonderfully far from factory-farmed--<br /><blockquote><div style="text-align: justify;">“There’s nothing more organic and free range than meat you hunt for yourself and your family,” says Anthony Licata, editor of Field & Stream magazine.<br /></div></blockquote>May be an economical option for budget-crunchers--<br /><div style="text-align: justify;"><blockquote>Mr. Landers, who tries to take Virginia’s full limit of six deer a year, agreed. For the cost of the necessary licenses, $36.50, he said he can stock his freezer with nearly free protein.</blockquote><br /></div>And as anyone who has lived in an area that is populated with deer knows, promoting hunting cuts back on the nasty possibility of deer-related car accidents, which is just a total waste of a poor animal's life, an insurance claim, and many-a-tasty steak.<br /><br />For your meat-loving friends and family, can I recommend doing some Christmas shopping with <a href="http://www.etsy.com/shop/SweetMeats">Sweet Meats</a>?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjo1m5CCu7mgQKoQum30y1ANmB02-HV1QG3xp87N5w9kkqJPIs2Brc5AILgHvGkE63-w0o-DXGD6PEBXBMTK097C9V2GWKPIODj8LGkZtTpUi0MotCfgAkwGNytMnKqiwzqHFw9vnbglI/s1600-h/bacon.jpg"><img style="cursor: pointer; width: 309px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjo1m5CCu7mgQKoQum30y1ANmB02-HV1QG3xp87N5w9kkqJPIs2Brc5AILgHvGkE63-w0o-DXGD6PEBXBMTK097C9V2GWKPIODj8LGkZtTpUi0MotCfgAkwGNytMnKqiwzqHFw9vnbglI/s400/bacon.jpg" alt="" id="BLOGGER_PHOTO_ID_5411091261202691762" border="0" /></a><br />They have some clever new products-- DIY plush toys, charms, aprons... Always crafty, thoughtful, and the perfect mix of savory and sweet.<br /><br />Speaking of Christmas, there are a plethora of bacon candies and treats on the market this year. A stocking stuffer's delight!<br />Here are some links to get you started:<br /><a href="http://www.vosgeschocolate.com/category/bacon_and_chocolate">Bacon Chocolate</a><br /><a href="http://www.everafterstore.com/bacon-jelly-beans-11849.html">Bacon Jelly Beans</a><br /><a href="http://www.houseofrave.com/bacon-gumballs-candy.html">Bacon Gumballs</a><br /><a href="http://www.royalbaconsociety.com/store/viewProduct.php?ProductID=66">Bacon Coffee</a><br /><a href="http://www.royalbaconsociety.com/blog/bacon-reviews/bacon-beer-yes/">Bacon Beer</a><br /><br /></div>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com3tag:blogger.com,1999:blog-8302051872586096559.post-26915995123095429362009-11-30T14:44:00.000-08:002009-12-01T14:17:19.291-08:001810 Argentinean Restaurant<div align="justify">You'll seldom encounter a restaurant review here because I rarely eat out. When I do, I tear apart the menu, ordering completely uninspired items, plain and flavorless so as to not aggravate my allergies. As a creative person, I really respect chefs and their choices about how to prepare a meal, so I would rather cook myself than order and criticize a dish because I was not able to enjoy it how it was intended to be eaten.<br /><br />This weekend, my in-laws were insistent upon taking us out for a "nice birthday meal," the four of us each having celebrated our birthdays in the past few weeks. My nerves started to build, not wanting to offend them by turning down dinner or pre-eating and shoving food around my plate at a restaurant. Then I remembered a new place the man and I passed by in Pasadena last week, 1810.<br /><br />In the space formerly occupied by Gaucho Grill, 1810 opened in January and introduced an inspired and quaint eatery to the series of chain restaurants that line Colorado Boulevard. Greeted by a friendly hostess, we entered the brick walled and candlelit dining room, finding it to be sparse but cozy. My husband and I immediately began to reminisce about our Argentinean adventure. The waitress overheard and told us the owners are originally from Buenos Aires, so we poured over the menu, anticipating an authentic experience.<br /><br />And the meal did not disappoint. Against my better judgment, I ordered the "wine special" from the limited menu, a Malbec and empanada for $7 and was pleasantly surprised. The empanada (from a selection of four--ham and cheese, chicken, beef, or spinach and cheese) was flaky and flavorful and the wine warm and fruity, perking me up and easing my eating-out phobias.<br /><br />The main course selections were simple and highlighted quality ingredients. What caught our attention immediately was the <em>Parrillada Mixta</em>, or mixed grill. Would it compare to our <a href="http://ladyvsfood.blogspot.com/2009/10/circus-of-meats.html">experience in Buenos Aires</a>? Much to our excitement, the meats were brought to the table on a little grill. The quantity was not overwhelming, but the quality of the meats was impressive. A good value, the mixed grill easily fed 2-3 guests with a crispy half chicken, beef, blood sausage, and a few mystery meats that were a welcome surprise. If you're looking for a good steak, ordering from the grill menu is the way to go. The 10-ounce <em>Churrasco</em> was perfectly seasoned and cooked to order, served with side dishes of garlicky mashed potatoes, rice, salad, or vegetables. The menu is rounded out with several "kitchen" dishes, chicken and fish with sauces and pastas, but being the carnivores we are, we didn't bother with those.<br /><br />1810's cuisine is refreshing for both seekers of a special experience and simple food lovers like myself. And save room for dessert, or at least a bite or two of <em>flan con dulce de leche</em> to share with your table.</div><br />1810 Argentinean Restaurant<br />121 W Colorado Blvd<br />Pasadena, CA 91105-1924<br />(626) 795-5658Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com0tag:blogger.com,1999:blog-8302051872586096559.post-51435299802315757882009-11-30T11:36:00.000-08:002009-11-30T14:37:11.115-08:00my first turkey: part two.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFfXWJUpp9BkAioL5M20dR1AS4ikII_cFYy3pzIVzJC4yzLm6TrwyxR1TsL-MEh_NtW2Nqdsae80Z4MSo1G8Fb1QfLZkgfyRMpTfofsBnBmZXnnyQxNPPccB0KGseEel80AHKBenUM80/s1600/tomato+002.jpg"><img style="cursor: pointer; width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFfXWJUpp9BkAioL5M20dR1AS4ikII_cFYy3pzIVzJC4yzLm6TrwyxR1TsL-MEh_NtW2Nqdsae80Z4MSo1G8Fb1QfLZkgfyRMpTfofsBnBmZXnnyQxNPPccB0KGseEel80AHKBenUM80/s400/tomato+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5409982965792409426" border="0" /></a><br /><div style="text-align: justify;">Not the drool-inducing photograph I was going for, but regardless of the somewhat mediocre outcome, I must document my first Thanksgiving turkey.<br /><br />After getting lost in the completely over-saturated internet recipe world, I was really feeling the too-many-cooks-in-the-kitchen anxiety. There are so many opinions about how to best prep your bird (wet brines, dry rubs, aromatics, injectors) and how to cook it (roasting in a bag or out, grilling, deep frying), I was ready to throw the dang bird out with the brine.<br /><br />What's a first-time turkey cooker to do?<br /><br /><div style="text-align: justify;">I sifted through recipes, articles, and blogs and finally decided to try the suggestion to <a href="http://www.latimes.com/features/food/la-fow-turkeyfaq18-2009nov18,0,5750108.story">Judy bird</a> my <a href="http://williebird.com/">Willie bird</a>. I had planned on using a brine, but never got around to cleaning out my bucket. Besides, who can really fit a bucket into their fridge when it is already bursting with feast fixings, pie prep, and perfectly paired craft beers?<br /></div><br />Unfortunately, as a result of my second-guessing I started a day too late. On Tuesday, I hastily made a fragrant rub of kosher salt (3 1/2 tablespoons for my 17 1/2 pound bird), lemon zest, and fresh thyme. The turkey was then coated, bagged, and shoved back in the fridge. Since I didn't have the recommended 72 hours for the rub, I cut out the drying time and just took the turkey out of the bag on Thursday morning, drying it as much as possible I could with paper towels. After a second rub of brown sugar and more thyme, I crossed my fingers and shoved it in the oven. 400 for 30 minutes, then down to 325.<br /><br />I don't know if the rub affected the cooking time, but it cooked far faster than anticipated. The temperature read at 180 after 2 hours. Overdone. But not tragic. With major help from the ladies (and thanks to the man for keeping my wine glass full), the turkey was tucked into a foil tent while the sides were finished and "dinner" was on the table at 1.<br /><br />The turkey wasn't half bad. The skin was crisp and flavorful even though the meat was touch dry, and a dollop of homemade cranberry-orange sauce covers many mistakes. I won't digress too far into my dietary restrictions, but a huge perk of holiday hosting is that I am able to indulge my inner control freak and prepare dishes that I can eat. For the first time in who knows how long, I had a colorful, well-balanced Thanksgiving dinner; feasting on turkey, cranberries, brown rice and raisin couscous, a yummy salad topped with my birthday pomegranates, and apple crisp for dessert.<br /><br />I know, all that really matters was the time with family. Everyone was happily well-fed, no one died, there were leftovers for days, and the plumbing in our building didn't cause our loft to be covered in hot pink sludge until much later that evening.<br /><br />And I did not have a nervous breakdown.<br /></div>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com0tag:blogger.com,1999:blog-8302051872586096559.post-45213389126052373682009-11-23T13:48:00.000-08:002009-11-23T16:10:34.797-08:00my first turkey: part one.<div style="text-align: justify;">My emotions range from excitement to complete terror at the idea of cooking my first Thanksgiving turkey.<br /><br />I know what you're thinking.<br />"You say you're a meat lady and have never cooked a turkey??? Just cook the damn bird already!"<br />This will actually only be my second Thanksgiving back on meat and last year, we were traveling. So no more excuses. This year, I'm gonna do it.<br />Otherwise, the weight of the 18-pound bird will forever be on my shoulders. And in my refrigerator.<br /><br />I suppose it is a right of passage; cooking Thanksgiving dinner for the in-laws and expecting sister-and brother-in law.<br /><br />On Saturday, in lieu of my birthday trip to Catalina to see (and hopefully eat) buffalo, the man and I did a bit of turkey homework. At first, I was discouraged because we didn't have the opportunity to plan ahead and order a special <a href="http://heritageturkeyfoundation.org/">heritage bird</a>, but we found we could get something nice and tasty. Our butcher friends at the 3rd and Fairfax Farmers' Market helped us out and we purchased an all-natural* free-range <a href="http://www.williebird.com/">Willie Bird</a> from <a href="http://www.farmersmarketla.com/groceries/index.html">Puritan Poultry</a>.<br /><br />My only real objective is that the bird not kill anyone.<br />But preferably, it will be perfectly seasoned, moist, have a lovely brown crispy skin, and supply us with piles of leftovers to feast on for days.<br /><br />I'm not completely settled on my prep and cooking methods. All I know is that the dressing will not be stuffed into the bird. Our guests will be told that it is purely to keep the meat juicy, but my real reason will be to keep the bread and meat separate so that I can enjoy it free of wheat-worries. I'm also thinking that a brine will be happening, if I can find a suitable bucket. The brine "recipes" I've found are widely varied, so I think I'll be going with water-kosher salt-brown sugar-apple cider-and whatever herbs I have on hand, perhaps followed by a light dry rub.<br /><br />We even spent the last $25 Bed Bath & Beyond gift card from our wedding on an inexpensive roasting pan.<br /><br />I'm ready.<br /><br />Wish me luck!<br /><br /><span style="font-size:85%;">*Why not organic? Honestly, we were told that these were the best. Willie Bird does raise and sell organic birds, but not at our source. And really, it would have been pushing it price-wise.</span><br /></div>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com4tag:blogger.com,1999:blog-8302051872586096559.post-16188828455490434272009-11-19T10:31:00.000-08:002009-11-19T10:43:43.122-08:00something I love:This item perfectly sums up "things I love" for the week.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeeW7ud7AJHKErsY290l_rKneQSOYiEcy_JE7AfW1fTbDr_z1dh6kUL_jWm7KXP3Pv7kd_rYAd6wbVGhRKDpUOd_LkaJF_169QQsNYzyXj7dRlVV0kIgE2zOZmOHkno3PUx8RCpHHslgE/s1600/bacon+curer.jpg"><img style="cursor: pointer; width: 240px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeeW7ud7AJHKErsY290l_rKneQSOYiEcy_JE7AfW1fTbDr_z1dh6kUL_jWm7KXP3Pv7kd_rYAd6wbVGhRKDpUOd_LkaJF_169QQsNYzyXj7dRlVV0kIgE2zOZmOHkno3PUx8RCpHHslgE/s400/bacon+curer.jpg" alt="" id="BLOGGER_PHOTO_ID_5405884562203675410" border="0" /></a><br /><br />Just look at that man and his slab of pork! So wonderful. Not creepy at all.<br /><br /><div style="text-align: justify;">Maynard Davies' <span style="font-style: italic;">Adventures of a Bacon Curer</span> arrived in my mailbox yesterday . A super thoughtful birthday gift from my parents, this book is not only "the cult book of the year" (what year? Probably every year.) , but was the alleged inspiration for newer titles such as <a href="http://ladybutcher.blogspot.com/2009/09/zingermans-bacon-or-another-reason-to.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Zingerman's</span> Guide to Better Bacon.</a><br /></div><br /><div style="text-align: justify;">I haven't had the chance to crack it open past the table of contents yet, but the chapter list has already got me drooling. Titles such as "Turning Pigs into Bacon" and "Goodbye Daisy" are sure to challenge and inspire.<br /></div>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com0tag:blogger.com,1999:blog-8302051872586096559.post-20536433969112969092009-11-16T13:15:00.000-08:002009-11-16T14:54:49.505-08:00so you're going to eat red meat...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOQrwCKj6hr45i-gzKTO28_8_o6O8uN3X-2xuzD3zuBqP2SUOUzVNZ4xH3n1mb2I64EztSRcvU6B7lDG9RJwTO7WVXmZ9h4d-MCdwRTcVWPdB_DQGhmQBWav3Wve6tguHrRUKwejuQMg/s1600/butcher.jpg"><img style="cursor: pointer; width: 367px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOQrwCKj6hr45i-gzKTO28_8_o6O8uN3X-2xuzD3zuBqP2SUOUzVNZ4xH3n1mb2I64EztSRcvU6B7lDG9RJwTO7WVXmZ9h4d-MCdwRTcVWPdB_DQGhmQBWav3Wve6tguHrRUKwejuQMg/s400/butcher.jpg" alt="" id="BLOGGER_PHOTO_ID_5404832416710944834" border="0" /></a><br /><span style="font-size:78%;"><a href="http://en.wikipedia.org/wiki/File:11-alimenti,carni_ovine,Taccuino_Sanitatis,_Casanatense_4182.jpg">(source)</a></span><br /><br />I know, red meat consumption has taken a lot of flack recently, what with all of the <a href="http://www.foodincmovie.com/">food documentaries</a>, <a href="http://www.amazon.com/Eating-Animals-Jonathan-Safran-Foer/dp/0316069906">pop authors</a> putting in their two cents, and the <a href="http://www.obesity.org/statistics/">general fatness</a> of our country. If you've read my blog at all, you know that my vote is for eating smaller amounts of the best quality meats you can afford. (Please don't mistake this with the "best cuts" of meat; I recommend a cheaper cut of grass fed beef over a filet from the supermarket any day.) For this purpose, "best quality" refers to organic, grass-fed beef.<br /><br />Here's a <a href="http://www.americangrassfedbeef.com/grass-fed-natural-beef.asp">cheat sheet</a> for the benefits of grass-fed.<br /><br />And here are my shopping picks. Just my opinion, of course.<br /><br />Best choices:<br /><span style="font-weight: bold;">Farmers' markets. </span> Unless you decide to pick up your life and raise your own herd of cattle, this is the closest you'll get to the source. Small farms sell all sorts of fantastic cuts of local, organic, grass-fed beef and are more than willing to share with you exactly how their animals are raised and what the health benefits of their particular methods are. This option requires planning ahead, as jetting to a market on the way home from work usually isn't realistic. Also, be prepared to pay for what you're getting.<br />Check out <a href="http://www.localharvest.org/">localharvest </a>to find a market in your area. You can search by zip code or product.<br /><br /><span style="font-weight: bold;">Online ordering.</span> So you don't live in an area with excellent farmers' markets? Gosh, move to Los Angeles already! Or explore online ordering options. There are heaps of websites that ship top quality meats-- and we're not just talking beef. Bet you'll never be asked to host Thanksgiving again if you serve kangaroo or rattlesnake. Again, doesn't really work for last minute meal planning, but can save time in the long run.<br /><a href="http://www.eatwild.com/">Eatwild </a>is a good place to start. Farms are listed by state and most give great product and shipping details.<br /><br />Pretty good options:<br /><span style="font-weight: bold;">Your local butcher.</span> Butchers are just wonderful people. Don't you agree? Those white jackets and sharp knives... don't get me started! Butchers are are ideal because they do their meat processing on-site, greatly reducing contamination risks. But do your homework-- not all butchers sell the best quality meats. If they don't sell grass fed, ask why! They are often willing to go the extra mile to make your meat fantasies come true.<br />Try searching on forums such as <a href="http://www.yelp.com/">yelp</a>, <a href="http://www.chowhound.com/">chowhound</a>, and <a href="http://www.citysearch.com/">citysearch</a> for local butchers and reviews.<br /><br /><span style="font-weight: bold;">Whole Foods.</span> Afraid of the whole paycheck stereotype? Although their price tags can be daunting, sales are frequent and make purchases more reasonable. Whole Foods carries a range of meats, from "natural" to organic-local-free-range-grass-fed, so watch your labels. Stock up when your favorites go on sale and fill your freezer! Like stand-alone butchers, they grind their meats on-site, and often make their own sausages and dry age beef in-house, so quality is consistent and dependable. <br /><br />Okay, but you could try harder:<br /><span style="font-weight: bold;">Trader Joe's. </span> Why isn't this higher on my list, you ask? Well, not just because of that darned ground beef recall last week... Okay, maybe because of that a little bit. Trader Joe's (or any local supermarket, these days) sells a decent range of organic meat and occasionally has grass-fed options, but their meats typically come from central processing facilities that are often to blame for large scale contaminations. Just be wary, and cook ground meat thoroughly. Or, buy cuts of beef and grind it yourself! Invite your friends and have a meat grinding party.<br /><br />Where do you buy your meats? Any tips?Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com1tag:blogger.com,1999:blog-8302051872586096559.post-39512730311609591322009-11-12T11:48:00.000-08:002009-11-12T11:50:28.071-08:00limerick 1.1too fond once of cookies pies & cake<br />sweets baked often daily- stomachache<br /> but now for a treat<br /> i'll feast on some meat<br />so watch out cow pig lamb rattlesnake.Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com0tag:blogger.com,1999:blog-8302051872586096559.post-75381359619865603032009-11-09T21:08:00.000-08:002009-11-09T21:11:46.463-08:00a poem:"so you want to buy my cupcakes."<br /><br />so you want to buy my cupcakes<br />that i made a few weeks past<br />twenty bacon maple cupcakes<br />lazy baking just won’t last<br /><br />made them for a party<br />then got kicked out of the bar<br />chef didn’t like my bacons<br />so they ate them by the car<br /><br />now you want to buy my cupcakes<br />and how much do i charge?<br />sugar salt sprinkled bacon cupcakes<br />the fee? oh, it is large!<br /><br />six dollars for the bacon<br />for best maple, maybe twelve<br />got eggs vanilla flour<br />could use them from my shelf<br /><br />but you want to buy my cupcakes?<br />to sell them at your store?<br />free meat for life, and then we’ll deal<br />three steaks a day, or four!<br /><br /><span style="font-size:78%;">(you know you missed my poems.)</span>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com0tag:blogger.com,1999:blog-8302051872586096559.post-76051133818360448862009-11-08T20:20:00.000-08:002009-11-08T20:31:03.561-08:00sometimes, it's the little things......or, the not so little things that bring me joy.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPc8haz5z8TWa-AABUNPugEkAgpu8nRq_ywA6YUYVCeNv8QAPPuc-urGJwgFxUrGUSnLnF2nzY1cYWfhT4Q8aT_kKA8r7sg3_kqeMKROLqugrQrk7qyDHWCweZwafrLZx3fuibmGU7u8c/s1600-h/pork+roast.JPG"><img id="BLOGGER_PHOTO_ID_5401954031110645122" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPc8haz5z8TWa-AABUNPugEkAgpu8nRq_ywA6YUYVCeNv8QAPPuc-urGJwgFxUrGUSnLnF2nzY1cYWfhT4Q8aT_kKA8r7sg3_kqeMKROLqugrQrk7qyDHWCweZwafrLZx3fuibmGU7u8c/s400/pork+roast.JPG" border="0" /></a><br />Like this, a four-pound pork roast looking so much at home on my counter. At $1.98 a pound from the happy butcher man at <a href="http://www.farmersmarketla.com/directory/vendor/marcondas_meats/index.html">Marconda's</a>, I couldn't resist.<br />I hacked it up into twelve beautiful 1/3 pound steaks; now they wait patiently, Ziplocked, labeled, and neatly tucked away in the freezer.<br />In case you're doing the math, that's six (substantial!) meaty meals for two for $7.92.<br />Plus tax, of course.<br />But I'll let you add that on yourself.Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com0tag:blogger.com,1999:blog-8302051872586096559.post-57744871669841329402009-10-30T09:02:00.000-07:002009-10-30T10:46:02.619-07:00gold vs. grimes, represent!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNousNLAsOY-zYXHUO4CBIuP8xIgpV8sA2SD9BhHg3nGZ_Wc7D0wqQMnGJNjr8ScXvQPzmUlVN8-3VAoc8-6G8EzDwi7-WlEmQXcFB4zVjb-7_B0wnqlv0NKkOfym82VHD9Rz5bwzGuSU/s1600-h/goldvsgrimes.jpg"><img id="BLOGGER_PHOTO_ID_5398426809582843666" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 174px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNousNLAsOY-zYXHUO4CBIuP8xIgpV8sA2SD9BhHg3nGZ_Wc7D0wqQMnGJNjr8ScXvQPzmUlVN8-3VAoc8-6G8EzDwi7-WlEmQXcFB4zVjb-7_B0wnqlv0NKkOfym82VHD9Rz5bwzGuSU/s400/goldvsgrimes.jpg" border="0" /></a><br /><div>Last night, much fun was had at the Los Angeles Public Library for this week's edition of their <a href="http://www.lfla.org/aloud/">ALOUD </a>series. The Taper auditorium hosted this "bi-cultural binge." Moderated by <a href="http://www.kcrw.com/etc/programs/gf">Good Food's Evan Kleiman</a>, a classic East Coast/West Coast battle ensued between LA Weekly restaurant critic <a href="http://www.laweekly.com/restaurants/">Jonathan Gold</a> and former New York Times restaurant critic (and current obit writer!) <a href="http://topics.nytimes.com/topics/reference/timestopics/people/g/william_grimes/index.html">William Grimes</a>.</div><br /><div>As more of an adventurous home cook than restaurant junkie, I was thoroughly engaged and entertained by the panelists' vast knowledge of food and restaurant history in their cities. Conversation spanned nearly two hundred years, from the 1837 opening of <a href="http://www.delmonicosny.com/">Delmonico's</a> in New York City to current foodie trends-- <a href="http://www.seriouseats.com/2009/05/a-list-of-street-food-vendors-trucks-carts-using-twitter.html">food trucks</a> and <a href="http://www.amazon.com/Whole-Beast-Nose-Tail-Eating/dp/0060585366">nose to tail eating</a>.</div><br /><div>Gold and Grimes bantered to clear up misconceptions of their respective "scenes." Kleiman proposed LA food spotlights health while New Yorkers are pleasure-seekers. Both of the guys thought instead the food cultures were more of a result of geography and physical space. Los Angeles home owners are more likely to entertain in-house using local ingredients, while shoe-box dwelling New Yorkers store books in their ovens and eat out three meals a day. Both coasts came together to shape moden food movements, from the DIY/punk rock mentality to the internationalization of chefs and resurgence of public markets.</div><br /><div>As the crowd thinned out, probably headed to Cafe Pinot to sample their <a href="http://www.patinagroup.com/restaurants/41/menus/CPinot_AllowedMenu.pdf">special prix fixe menu</a>, Grimes was kind enough to give the man some insight into NYC's craft beers while I picked Gold's brain for butcher recommendations.</div><br /><div>Check out the William Grimes' new book <a href="http://www.amazon.com/Appetite-City-Culinary-History-York/dp/0865476926/ref=sr_1_1?ie=UTF8&s=books&qid=1256920327&sr=1-1">Appetite City: A Culinary History of New York </a>and Jonathan Gold's <a href="http://www.amazon.com/Counter-Intelligence-Where-Real-Angeles/dp/0312267231/ref=sr_1_1?ie=UTF8&s=books&qid=1256920422&sr=1-1">Counter Intelligence</a>. </div><div></div><br /><div>And a special thanks to <a href="http://try-har-der.blogspot.com/">tryharder </a>for giving us your place on the list. </div><div><a href="http://try-har-der.blogspot.com/2009/06/it.html">Tryharder t-shirts do get you into the best events.</a></div>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com0tag:blogger.com,1999:blog-8302051872586096559.post-64750280369299715842009-10-29T08:14:00.000-07:002009-10-29T08:24:35.680-07:00Things I Love Thursdays.Here it comes, this week's edition of "Things I Love Thursdays!"<br /><br />On the radar this week are fellow <a href="http://www.nytimes.com/2009/10/25/fashion/25meat.html?_r=1&ref=dining">recreational butchers</a>, courtesy of the New York Times. Great article, even though it uses every conceivable butchery anecdote, leaving me to feel a bit like a <a href="http://ladybutcher.blogspot.com/2009/03/meat-reflecting-life.html">can of potted meat</a>.<br /><br />Legendary food writer <a href="http://www.laweekly.com/restaurants">Jonathan Gold</a> shared his words of wisdom and caution for us aspiring food writers at class on Tuesday. He is quite the inspiration-- had the class hanging on his every word! Just as candidly eloquent (if that makes sense) in person as he is in his columns. Too bad his <a href="http://www.lfla.org/calendar/#10-29-2009">event at LAPL</a> is full for tonight. Any suggestions on how a lady might sneak in?<br /><br />My new issue of <a href="http://www.meatpaper.com/">Meat Paper</a> magazine came in the mail this week! Such a lovely magazine. Gorgeous and full of flavor. In this issue, they set out to determine whether a T-Rex tasted like chicken. The diagram is priceless. Truly the best way to stay on top the trends in the meat world.<br /><br /><a href="http://www.kcet.org/">KCET</a> (or your local PBS, I'd imagine) has been airing loads of episodes of Julia and Jacques cooking at home. I caught an episode this week about pork and watched Jacques break down an entire rack. His methods and instruction were so simple and straightforward I could imagine someone actually doing it at home for themselves. All the while, Julia towered over him making fabulous yummy sounds and smacking her lips. Now that's classic TV.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTPPMwKO7h9wqAVrZ28iyzpxaWWUW33hhVAliMlEiFH3E7wjDl5YxeK_3geNmbG55LUXbWWet1Z2aFuFp_I89hBc_rIHaLCOmAW_BtkuiLq3qxjX5ooxa3Iu1gV9ojHyou6sbtkajrFw/s1600-h/julia+and+jacques.bmp"><img id="BLOGGER_PHOTO_ID_5398040235053761378" style="WIDTH: 361px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTPPMwKO7h9wqAVrZ28iyzpxaWWUW33hhVAliMlEiFH3E7wjDl5YxeK_3geNmbG55LUXbWWet1Z2aFuFp_I89hBc_rIHaLCOmAW_BtkuiLq3qxjX5ooxa3Iu1gV9ojHyou6sbtkajrFw/s400/julia+and+jacques.bmp" border="0" /></a><br /><br />And because we really just like cook dinner at home, drink wine, and watch bad TV, I made an somewhat elaborate birthday dinner for the man that I have to share.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6sk1a1tLcc40v1IVHj7Xf-yYDDw0yuPP4SfbL3TU6kMTro46jjG-Ijl0iM1vxgBghPA9SBIEPdPIcSZ48rxYVv9ljaQ-Nd2t8LZxVugM_gxt2jdynlSObGI69twiya7jA1p3L8ry1O0/s1600-h/30+007.jpg"><img id="BLOGGER_PHOTO_ID_5397840263566317330" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 225px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6sk1a1tLcc40v1IVHj7Xf-yYDDw0yuPP4SfbL3TU6kMTro46jjG-Ijl0iM1vxgBghPA9SBIEPdPIcSZ48rxYVv9ljaQ-Nd2t8LZxVugM_gxt2jdynlSObGI69twiya7jA1p3L8ry1O0/s400/30+007.jpg" border="0" /></a><br />We love, love lamb, and these chops were pretty killer. They come with a silly story, too. I usually buy my lamb either from my favorite local butchers, <a href="http://www.farmersmarketla.com/directory/vendor/marcondas_meats/index.html">Marconda's Meats</a> or <a href="http://www.huntingtonmeats.com/">Huntington Meats</a> at the <a href="http://www.farmersmarketla.com/">Farmer's Market</a> at 3rd and Fairfax or from Whole Foods, but the giant Ralph's near my house now carries quite a selection. I didn't give it a second glance when it first appeared, as grocery story lamb makes me think of the suspicious meats I remember as a child-- an oozing slab of a mystery cut shrink-wrapped with a little packet of mint-flavored jelly.<br />Not wanting to be too pretentious, I thought I'd check out Ralph's supply. I then ran into roadblock number two. All of the packages of chops were labeled "Wine and Mustard Marinade." Hm. I kept walking. That didn't seem right.<br />One more try. Aah. They weren't actually marinated, just topped with a poorly designed, misleading recipe card. So four pretty little lamb chops came home with me and did not get marinated in mustard.<br />Instead, they were quickly seared in my trusty cast iron and topped with the birthday boy's favorite mint sauce, a zippy seasoned-to-taste puree of fresh mint, olive oil, red wine vinegar, sugar, garlic, onion, salt and pepper.<br />Delicious. Sweet, spicy, savory and just special enough for a birthday.<br /><br />Have a protein-packed day!Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com2tag:blogger.com,1999:blog-8302051872586096559.post-81466196800639534692009-10-24T18:01:00.000-07:002009-12-01T18:34:50.325-08:00beer, bikes, birthday, and bacon maple cupcakes.Call me cliche for jumping on the bacon bandwagon, but would you turn one of these down? <div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNz8MrubLt6ef1gQcdy2OZqFYwG4nxvs4tdFbw1NuyYvdi9WEt_LQFHMLBjfLB9ndTKW62MISb3l-H6Zc50nvoMZiHh5jcOJuxZ0wgm7qGzK__5GA_it39SOxpx4l9RzyM10KblggT7pQ/s1600-h/bacon+maple+cupcake.JPG"><img id="BLOGGER_PHOTO_ID_5396336898145340034" style="WIDTH: 225px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNz8MrubLt6ef1gQcdy2OZqFYwG4nxvs4tdFbw1NuyYvdi9WEt_LQFHMLBjfLB9ndTKW62MISb3l-H6Zc50nvoMZiHh5jcOJuxZ0wgm7qGzK__5GA_it39SOxpx4l9RzyM10KblggT7pQ/s400/bacon+maple+cupcake.JPG" border="0" /></a><br /><div>Yeah, didn't think so.</div><br /><div>The man had the brilliant idea to celebrate his 30th in style (and by style, I mean of the trendy hipster-type), with a biking beer tour of downtown LA. Admist the DineLA and Beer Week festivities, he's hosting his own mini-tour, starting at <a href="http://www.wurstkucherestaurant.com/">Wurstkuche </a>and ending at <a href="http://www.bottlerock.net/losangeles/los-angeles-wine-bar.html">Bottle Rock</a>, where I will be serving the ridiculously decedent cupcakes, modified from this <a href="http://bacontoday.com/maple-bacon-cupcake-recipe-2/#comments">recipe from Bacon Today</a> and <a href="http://www.vanillagarlic.com/2007/05/maple-bacon-cupcakes-with-maple.html">Vanilla Garlic</a>. And yes, there is bacon, bacon grease, and maple syrup throughout, not just on the top.</div><div></div><div>Isn't meat fun?</div>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com3tag:blogger.com,1999:blog-8302051872586096559.post-82401353245972236332009-10-15T11:46:00.000-07:002009-10-15T14:45:19.847-07:00things i love thursdays!This week has been somewhat "<a href="http://www.seriouseats.com/tags/recipes/Meat%20Lite">meat lite</a>" for two reasons-- an unexplained shortage of my favorite 365 brand nitrate-free bacon at Whole Foods and a new found focus on writing about my recreational meat activities! I'm so glad Pat Saperstein from <a href="http://eatingla.blogspot.com/">eatingla </a>posted about this UCLA writing workshop, taught by Patric Kuh, food critic for Los Angeles Magazine. Thankfully, the man was very supportive of my impulsive decision to sign up. So far, it has been super fun and inspiring.<br /><br />I do have a few things to share.<br /><br />First, I would like to give thanks to the artisan butchers of America. I know that all is not sunshine and happy cows in the meat industry here, but at least I can feel pretty sure that the USDA has some regulations on things like this.<embed src="http://www.youtube.com/v/683cbW7jdG4&hl=" width="425" height="344" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" fs="1&"></embed><br />Fiji meat man. Now, I've never been to Fiji so I don't want to judge. I thought their cuisine was primarily made up of fish and seafood? On second thought, maybe that explains their excitement for the pig heads and sausages.<br /><br />Next, let's talk about some bizarre livestock breedings. Have you seen the tiny potbelly pigs? <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDojyyQCUrGHE8gwbxniyvNBoH9huCdF2bUaLLqjhc26bxgLUKAKeOd2FmET2RfiU5uwO1IvXNfXO_7EY9exFN9TYNYVx9aKhuRpPPDQy3JT-G0Mvjxe3O9aouBdLMPQPgTFuOgEEjd_s/s1600-h/little+pigs.bmp"><img id="BLOGGER_PHOTO_ID_5392940242372869026" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 288px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDojyyQCUrGHE8gwbxniyvNBoH9huCdF2bUaLLqjhc26bxgLUKAKeOd2FmET2RfiU5uwO1IvXNfXO_7EY9exFN9TYNYVx9aKhuRpPPDQy3JT-G0Mvjxe3O9aouBdLMPQPgTFuOgEEjd_s/s400/little+pigs.bmp" border="0" /></a><br /><span style="font-size:78%;">(<a href="http://news.bbc.co.uk/media/images/44177000/jpg/_44177688_pigs4_other_gal.jpg">source</a>)</span><br /><br />Kind of cute, in an alien sort of way. Apparently they are the hot new celebrity pet. <a href="http://www.google.com/hostednews/ukpress/article/ALeqM5gig0XYhHT1TXKctR2VhKzVpUJfPw">Paris Hilton ordered one</a> this week, just to tick off those pesky PETA people. They're supposed to be cleaner and more intelligent than dogs (Paris better watch out-- wouldn't want her to be outsmarted), but I can't imagine carrying them around in a designer pet carrier. Would it be inappropriate to mention the possibilities of bacon sliders?<br /><br />They've been messing with cows, too. This is a Piedmontese cow:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VKbvPI1-4hvZaaQ7bRWLJqd0y6PwPgKVw7r1X0L1F3jQj1t4CjZcPnQ1yLkPlhDLOaXxpn8ls4wLDfMz3xq2jmUPQ4pe7mEX7G6AM2aLZV_TAKDD-Mra1UwJGE4AFyFKZNBwT63BdtQ/s1600-h/piedmontese+cattle.bmp"><img id="BLOGGER_PHOTO_ID_5392941663842688914" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 288px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VKbvPI1-4hvZaaQ7bRWLJqd0y6PwPgKVw7r1X0L1F3jQj1t4CjZcPnQ1yLkPlhDLOaXxpn8ls4wLDfMz3xq2jmUPQ4pe7mEX7G6AM2aLZV_TAKDD-Mra1UwJGE4AFyFKZNBwT63BdtQ/s400/piedmontese+cattle.bmp" border="0" /></a><br /><span style="font-size:78%;">(<a href="http://www.earthy.com/">source</a>)</span><br />This oddly sad looking creature is the result of a breeding phenomenon that began with an Italian cow that has "double muscling." What does that mean, you ask? Well. According to <a href="http://www.earthy.com/Piedmontese_Cattle_A_Short_H_W818C212.cfm">earthy.com</a>, "this low fat beef is...lower in calories, higher in protein and contains a higher percentage of desirable Omega 3 Fatty Acids..beef from both full-blooded Piedmontese and Piedmontese-cross cattle consistently has these qualities of leanness and tenderness because it is due to their unique genetic makeup rather than an effect resulting from their feeding or environment." The article also mentioned that these cows were bred specially to retain their positive traits and remove the negative. I'm a bit unclear of what the negative traits were, but since they're mostly bred in Michigan, perhaps I'll ask my parents to look into it. They might want to pick up a few. Might be nice to have some cows to visit next time I make the trip to the homeland.<br /><br /><br />That's all for this week! Stay tuned.Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com0tag:blogger.com,1999:blog-8302051872586096559.post-85370327809565076582009-10-08T09:21:00.000-07:002009-10-08T11:08:59.109-07:00things i love!<div align="justify">It's Thursday and I haven't posted anything this week, so here's another shot of "Things I love Thursdays!" Come on, it's fun, right?</div><div align="justify"> </div><br /><div align="justify"></div><div align="justify">Here's my first pick. It's an absolute requirement to wake up early enough every morning to make myself some kind of meaty goodness for breakfast (and often, mid-morning snack!), but I can never seem to make time to eat it before leaving for work. Here's my perfect solution:</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qKF7fdFI3eWdLBzl7QKGvPNnmAoqz1z2-06KABHKcXIHKkfEBEwMGDxXvjX_WKNg-8VGPCZdXa9wyzUgnbZh1eKQJ1E1xWHT1NZ47Z6GJrX-zoAnY0Uag47sHhKSexlSAnmdWTriqMA/s1600-h/lunch+bag.bmp"><img id="BLOGGER_PHOTO_ID_5390267375027862146" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qKF7fdFI3eWdLBzl7QKGvPNnmAoqz1z2-06KABHKcXIHKkfEBEwMGDxXvjX_WKNg-8VGPCZdXa9wyzUgnbZh1eKQJ1E1xWHT1NZ47Z6GJrX-zoAnY0Uag47sHhKSexlSAnmdWTriqMA/s400/lunch+bag.bmp" border="0" /></a><br /><span style="font-size:78%;">(<a href="http://www.etsy.com/view_listing.php?listing_id=13434167&ref=sr_gallery_19&&ga_search_query=lunch+bag+canvas&ga_search_type=all&ga_page=13&order=date_desc&includes[]=tags&includes[]=title">source</a>)</span><br /><br /><br /><div align="justify">The <a href="http://www.etsy.com/view_listing.php?listing_id=13434167&ref=sr_gallery_19&&ga_search_query=lunch+bag+canvas&ga_search_type=all&ga_page=13&order=date_desc&includes[]=tags&includes[]=title">don't forget me lunch bag</a>! So cute and practical with a clever red silk ribbon. Of course, I use it for breakfast instead of lunch. And I <em>don't</em> forget it. It came home with me at <a href="http://feltclub.com/">felt club</a> last Christmas and has been a good friend ever since. What do I do for lunch, you ask? Well, I currently happen to be lucky enough to walk home for lunch so I can fry up some fresh bacon, along with some berries and a mug of peppermint tea. I'll always be a scavenger at heart.</div><br /><div align="justify">Here's another thing I love, a weekly dose of internet irony! I found it curious that these two articles circulated in the same week--</div><br /><a href="http://www.nytimes.com/2009/10/04/health/04meat.html?_r=1&em">Woman's Shattered Life Shows Beef Inspection Flaws</a><br /><div align="justify"><a href="http://cspinet.org/new/pdf/cspi_top_10_fda.pdf">The FDA's Ten Riskiest Foods</a></div><br /><div align="justify"></div>Or, would you rather suffer from <a href="http://en.wikipedia.org/wiki/Escherichia_coli">E. coli</a> as a result of eating this:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHf-tQ-FYAUbXytkayXScy4khmGXHr-sP3tJH5wi6eVhHXGiVuITB9AH_FgHxPXIYdE_H1PRv1k1FcrgvmdCJE2IafA7LHvxF2TBH8OIIk41Za5wV5ppqJDvf5crowvGE5PsmRPPBOpM/s1600-h/father"><img id="BLOGGER_PHOTO_ID_5390282052781637938" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHf-tQ-FYAUbXytkayXScy4khmGXHr-sP3tJH5wi6eVhHXGiVuITB9AH_FgHxPXIYdE_H1PRv1k1FcrgvmdCJE2IafA7LHvxF2TBH8OIIk41Za5wV5ppqJDvf5crowvGE5PsmRPPBOpM/s400/father's+office+burger.bmp" border="0" /></a><br /><span style="font-size:78%;">(</span><a href="http://mymodernmet.com/"><span style="font-size:78%;">source</span></a><span style="font-size:78%;">)</span><br /><a href="http://www.fathersoffice.com/">Father's Office</a> burger*<br /><br /><br />or this:<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuq5n23KcXhZMX1f1HSSIQ-gQrihT7kFADYKFbz18E36e-QsSgFefiV3gGtLd2LFdh0ks5BIKLfzUiV_APPhT4K1PvXFDK50Oi3iDwrjrp_QhDTLA96IJpc-u4cg2VRQleLdM3NrGvtM/s1600-h/mcdonalds+salad.bmp"><img id="BLOGGER_PHOTO_ID_5390286542455517874" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuq5n23KcXhZMX1f1HSSIQ-gQrihT7kFADYKFbz18E36e-QsSgFefiV3gGtLd2LFdh0ks5BIKLfzUiV_APPhT4K1PvXFDK50Oi3iDwrjrp_QhDTLA96IJpc-u4cg2VRQleLdM3NrGvtM/s400/mcdonalds+salad.bmp" border="0" /></a><br /><div align="justify"></div><a href="http://www.mcdonalds.com/">McDonald's Side Salad<br /></a><br /><br /><div align="justify">Don't get me wrong, I'm not completely soulless. Every now and then, I do partake in a sketchy ground beef patty or take a chance by not re-washing pre-washed greens (though I find them to be pretty ridiculous in general-- how hard is it to rinse and chop your own lettuce?), and I do so in full awareness that these products come with their fair share of risks. It is so unfortunate that a woman's life was ruined by enjoying a hamburger, but as you can see, anything you eat comes with some sort of risk unless you grow or raise it yourself; that's just the price we pay for convenience. Perhaps these articles will encourage us to be more educated consumers and not just become radical scare tactics...</div><div align="justify"></div><br /><div align="justify">And speaking of health food, another interest of the week was inspired by this <a href="http://sveltegourmand.com/1203_in-defense-of-lard-yes-you-read-right-a-qa-with-citysearchs-joshua-ozersky">post on svelte gourmand</a>.</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2c2t5vWy5x2L4ktro-p-Us-Sm-UAf7oKw9hX1cZcMD68iF9a7ne36wFqpaPucNV8DTTXdZ9cVmxqQr1UKVkifr9miEoJ2dPleU0xigRobQWOHk1sM4OrP08PmnWAyghUyBLZ9Er58zQ/s1600-h/lard.bmp"><img id="BLOGGER_PHOTO_ID_5390290786435509282" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 266px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2c2t5vWy5x2L4ktro-p-Us-Sm-UAf7oKw9hX1cZcMD68iF9a7ne36wFqpaPucNV8DTTXdZ9cVmxqQr1UKVkifr9miEoJ2dPleU0xigRobQWOHk1sM4OrP08PmnWAyghUyBLZ9Er58zQ/s400/lard.bmp" border="0" /></a><br /><div align="justify"></div><span style="font-size:78%;">(</span><a href="http://homesicktexan.blogspot.com/"><span style="font-size:78%;">source</span></a><span style="font-size:78%;">)</span><br /><br /><div align="justify">Yes, that's right, lard! I'm itching to try cooking something with it. I love the idea of cooking Brussels sprouts in lard, as Joshua Ozersky (author of <a href="http://ladybutcher.blogspot.com/2009/08/further-reading.html">The Hamburger</a>) suggests in this interview. Perhaps I will get some good stuff next time I visit my friendly local butcher, or perhaps I will try this <a href="http://homesicktexan.blogspot.com/2008/05/how-to-render-lard.html">technique for rendering lard</a>, although since I don't technically have a kitchen window, I run the risk of my home permanently smelling of pig fat. </div><div align="justify"> </div><div align="justify"></div><div align="justify"><span style="font-size:85%;">*I am aware that this is an unfair comparison, since I am fairly certain Father's Office uses only the highest quality meats and grinds their beef in-house, but doesn't that burger prove the point better than a frozen beef patty?</span></div>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com0tag:blogger.com,1999:blog-8302051872586096559.post-51014807444647401062009-10-01T07:38:00.000-07:002009-10-01T07:38:40.661-07:00things i love thursdays!<div align="justify">I am currently inspired to do a fun little weekly selection of meat-related things I like. It will probably most often serve as a reminder to myself of exciting dishes to try or products to buy, but who knows? Maybe you will be inspired (or perhaps amused) as well.<br /></div><br /><br /><br />First up-- <a href="http://www.thekitchn.com/thekitchn/ingredients-meat/try-this-candied-salted-bacon-096893">Candied Salted Bacon</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFFVL2Rrhkcm7tC3nn2t2nGfRmf-6PVTz2qM8QY8-gfNr4k3gD5rGToDwLG9i6NzPfu_qRiv8GM6zAbGPmoCZaojJX5DklZk6s3U1PRH0NEopTiEma-8wb9NB4TnGelmvI67Ql-4kiu0/s1600-h/candied+salted+bacon.bmp"><img id="BLOGGER_PHOTO_ID_5386990680214752914" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 267px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFFVL2Rrhkcm7tC3nn2t2nGfRmf-6PVTz2qM8QY8-gfNr4k3gD5rGToDwLG9i6NzPfu_qRiv8GM6zAbGPmoCZaojJX5DklZk6s3U1PRH0NEopTiEma-8wb9NB4TnGelmvI67Ql-4kiu0/s400/candied+salted+bacon.bmp" border="0" /></a><br /><span style="font-size:78%;">(source: </span><a href="http://www.blogger.com/www.thekitchn.com"><span style="font-size:78%;">the kitchn</span></a><span style="font-size:78%;">)</span><br /><br /><div align="justify">Now I know it has been done, but I just thought this recipe looked particularly tasty. Perhaps because of the nice story about making it in your kitchen at 2am with or without pants on or maybe because of the lack of "process" pictures these recipes usually include (the bacon caked with brown sugar makes me feel too guilty about even thinking of trying this!), but regardless, it looks super tasty and satisfying in a not <em>too</em> sweet or salty kind of way.</div><br />Next up, <a href="http://www.pacificfoods.com/our-foods/broths/free-range-chicken-broth">Juice Box-Sized Stock</a>.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4AeTNhmNL4mjkXB49etLgFCe4PlPUwCk0Jh_40VgDvDRRoODbZS0oOLm_szQgUZLNsDb6ggRnAl7mTX2oXWTNU4zegswvripIuzxUC-vkJNkjpQOwA84o1yZfG2wHcoidnieP_pZL4c/s1600-h/stock.bmp"><img id="BLOGGER_PHOTO_ID_5387640378285188114" style="WIDTH: 203px; CURSOR: hand; HEIGHT: 250px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4AeTNhmNL4mjkXB49etLgFCe4PlPUwCk0Jh_40VgDvDRRoODbZS0oOLm_szQgUZLNsDb6ggRnAl7mTX2oXWTNU4zegswvripIuzxUC-vkJNkjpQOwA84o1yZfG2wHcoidnieP_pZL4c/s400/stock.bmp" border="0" /></a><br /><div align="justify"></div><div align="justify">I like to make my own stock whenever possible, but sometimes time just doesn't allow for it. The best option for store-bought stock is Pacific Organic Free-Range Chicken Stock (also available in low-sodium). It is organic, doesn't have any crap that I won't eat in it, and comes in the cutest 8 ounce packages. What more could you want?<br /></div><br /><div align="justify">...How about a Grill Pan?</div><div align="justify">I know, this is a poor excuse for an actual grill, but we live in a loft and our HOA sends mean letters for creative things like open flames on narrow windowsills...Our bulky cast iron grill pan does the trick most of the time. Currently, we have a Martha Stewart model from a few years ago (I <em>know</em>!! But it was 1/2 off, okay??), but I'm certain it would be ashamed to show its face around this pretty (and pricey) <a href="http://www1.macys.com/catalog/product/index.ognc?ID=197330&CategoryID=17661">Le Creuset</a>.</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3Y39rYCqN7HSnlnGcW4wbqIojMLUQz3ghnoaWcQvXAppJmk4UujWYcrAQSIunw9-jlJpoLuQQMMoQXoWSZx7qQUQ4aDpNwjhaF3gy9dgOHeMTtN5lr4Ton1gLtnFeyEhDdOyliTcK5Q/s1600-h/le+creuset.bmp"><img id="BLOGGER_PHOTO_ID_5387001109676649906" style="WIDTH: 327px; CURSOR: hand; HEIGHT: 190px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3Y39rYCqN7HSnlnGcW4wbqIojMLUQz3ghnoaWcQvXAppJmk4UujWYcrAQSIunw9-jlJpoLuQQMMoQXoWSZx7qQUQ4aDpNwjhaF3gy9dgOHeMTtN5lr4Ton1gLtnFeyEhDdOyliTcK5Q/s400/le+creuset.bmp" border="0" /></a><br /><br />And lastly, <a href="http://www.fortmason.org/events/events-details?id=1121">Butchery as Theater</a>!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNRPULvZOSM9Mwo7VKkG-bxSrAQMQCkHQsfMGlbr7P_dX3ayjX7QBfTvL6F3_50GoTbmwJxU1YG3XbcNYqFF8QWYLqtNC0yLkl-_2egLWAY1CGLkDuFLs3WWtMGedDQnlziwt3SHQbHw/s1600-h/dario_graphic.jpg"><img id="BLOGGER_PHOTO_ID_5387034479063774994" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNRPULvZOSM9Mwo7VKkG-bxSrAQMQCkHQsfMGlbr7P_dX3ayjX7QBfTvL6F3_50GoTbmwJxU1YG3XbcNYqFF8QWYLqtNC0yLkl-_2egLWAY1CGLkDuFLs3WWtMGedDQnlziwt3SHQbHw/s400/dario_graphic.jpg" border="0" /></a><br /><br /><br />Anyone want to sponsor a lady's trip to SF for this?<br /><div align="justify"><blockquote><br /><p>In a rare U.S. appearance, Dario Cecchini, Italy's master butcher made famous in Bill Buford's Heat and portrayed in Douglas Gayeton’s new book Slow: Life in a Tuscan Town, will give a demonstration on artisan butchery. You are invited to experience Dario up close breaking down a steer and a pig with mastery and flair at the Cowell Theater. Following his 250-year-old family tradition, Dario will share his exceptional skills with chefs, butchers of all levels, and other sustainable food industry professionals who wish to find a deeper understanding of and relationship with meat.</p><p>-<a href="http://www.meatpaper.com/">meatpaper</a></p></blockquote></div>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com1tag:blogger.com,1999:blog-8302051872586096559.post-68051641350109554992009-09-15T09:59:00.000-07:002009-09-15T15:01:02.158-07:00more about dad than meat.<div align="justify">Yesterday's post got me thinking about all of the interesting things my dad did while I was growing up. At the time, I had difficulty understanding the way that he interacted and communicated with me. When I would get involved with whatever "making stuff" project of the moment, I would proudly show him what I was working on and usually get a raised eyebrow and "uh huh" sound. I didn't understand at the time that he instead showed his support by his actions rather than his words, which has probably shaped my expectations in my current relationships! </div><div align="justify"></div><br /><div align="justify">Many of the running jokes in our family revolve around my dad's (and later, my dad and I's) culinary adventures. When he worked for <a href="http://en.wikipedia.org/wiki/Detroit_International_Riverfront#Hart_Plaza_and_the_Dock_of_Detroit">Hart Plaza</a> in Detroit, he would bring home rescued crates of leftover ethnic festival foods that us lower-middle-class Midwestern folk would never have been exposed to otherwise in the early 80s... Along with that came <a href="http://www.easternmarket.org/">Eastern Market</a> trips, leading to the infamous vat of green, lumpy brussels sprout soup, which was mildly traumatizing for 4-year old me! And to this day, I get a little queasy at the thought of yellow curry powder because of curried eggs I remember mysteriously eating behind the door of our front porch. As unsure as I was of those meals as a kid, I am forever grateful for his ingenuity. </div><br /><div align="justify"></div><div align="justify">One morning after I had a friend sleep over, he decided to make us breakfast. We had a new food processor and he thought he'd make us hash browns, but due to some unexpected oxidation, they turned the strangest shade of purpley-grey. I thought they tasted fine, but my picky, Taco Bell-preferring friend flipped out and he took us to a smokey Coney Island instead. </div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"> </div><div align="justify"> </div><div align="justify"><br>Another Eastern Market expedition resulted in a five <em>pound</em> box of quickly wilting basil. Two days (and two blenders) later, we had dozens of jars of pesto and a house that reeked of yummy garlic. During school that year, I faced much ridicule for my green pizzas, but my Dorito and bologna sandwich-eating lunch buddies didn't know what they were missing. </div><div align="justify"></div><div align="justify"><br /></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify">Around that time, I visited my grandparents with my my aunt, uncle, and cousins and Dad had a request... He handed me a large tin to carry with me; it was to be my contribution to the group. I passed it along to my (very vocal) aunt who eagerly cracked it open, as my family usually brought giant bags of pistachios or Mom's gingersnaps to family gatherings. Much to her (and my) surprise, he had sent me with the stinkiest hunk of cheese she'd ever smelled! The lid went back on, the tin tucked away on top of the refrigerator, and back home it came with me a few days later. </div><p align="justify">When I was a little older, I took up more of an interest in his kitchen experiments. Together, we came up with amazing concoctions... Some of which are just simple and tasty, like our special orzo salad (which can be made with rice! so I can still eat it!), lavash roll-ups (these always included lots of meat and cheese samplings at the deli counter), the genius combination of salami and peanut butter, and the ultimate classic-- corn dog bread. </p><p align="justify">Cheers to my cool, supportive dad. Thanks for the phone call from New Orleans last week to tell me about alligator gumbo and the carnivorous joys of all-you-can-eat buffets. I'll visit again soon. We'll have pork chops and martinis.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNLbkcySCm_HL21MwbCNpZ2WpHNRFxg46zC38NzzenfZtt8QzPNKPFv3l1g4Mm9J9m3lgGHqV3wW40gFqpe1lC8zUJBYqMzI0lkVCgZXucsjKqRxouZVo-TlMK9o2eAE3Hdsh-6ra2-4/s1600-h/me+and+dad.bmp"><img id="BLOGGER_PHOTO_ID_5381747967859870722" style="WIDTH: 326px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNLbkcySCm_HL21MwbCNpZ2WpHNRFxg46zC38NzzenfZtt8QzPNKPFv3l1g4Mm9J9m3lgGHqV3wW40gFqpe1lC8zUJBYqMzI0lkVCgZXucsjKqRxouZVo-TlMK9o2eAE3Hdsh-6ra2-4/s400/me+and+dad.bmp" border="0" /></a></p>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com0tag:blogger.com,1999:blog-8302051872586096559.post-86556446733355519492009-09-14T11:10:00.000-07:002009-09-14T13:15:53.560-07:00zingerman's + bacon, or, another reason to miss michigan in the fall.<div align="justify">Came across this <a href="http://www.seriouseats.com/2009/09/cook-the-book-zingermans-guide-to-better-bacon.html">post on Serious Eats </a>this morning and was immediately nostalgic. When I was growing up, my dad worked in Ann Arbor, Michigan. His job involved lots of driving, so he happened upon all sorts of amazing spots before they were discovered by most... Antique stores, ethnic restaurants, music shops. And whatever creative tangent I found myself on, he would scavenge up supplies for me. He constructed photography darkrooms, bargained for vintage guitars, rebuildt garbage-picked lamps.. I can't imagine the possibilities had I began my meat pursuits while still living near him in Michigan!<br /><br />That said, Zingerman's was, of course, a staple (splurge!) restaurant of my childhood. I remember their giant cookies, tasting aged balsamic with plastic straws, and splitting chicken salad sandwiches on dried fruit bread with my mom. They have since become quite an empire and have released several foodie books, including <a href="http://www.amazon.com/Zingermans-Guide-Good-Eating-Chocolate/dp/0395926165/ref=sr_1_1?ie=UTF8&s=books&qid=1252958927&sr=1-1">Zingerman's Guide to Good Eating</a> and <a href="http://www.amazon.com/Zingermans-Guide-Giving-Great-Service/dp/1401301436/ref=sr_1_2?ie=UTF8&s=books&qid=1252958927&sr=1-2">Zingerman's Guide to Giving Great Service</a>. Their newest release really grabbed my attention. </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGlTzSyHBBrErz2a11w_CDSjPZjFUqDUd3MaRdb7dYQ2VQHYm5mfv6RazF1QwncBAol3mjOMvsz4yp7ntmc-wCOMdLzyudp06UGBLw8oxUBYLt_QR3qDdWmJbatfdVuLDz49Aw35hyphenhyphend4/s1600-h/zingerman"><img id="BLOGGER_PHOTO_ID_5381392219509379554" style="WIDTH: 169px; CURSOR: hand; HEIGHT: 230px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGlTzSyHBBrErz2a11w_CDSjPZjFUqDUd3MaRdb7dYQ2VQHYm5mfv6RazF1QwncBAol3mjOMvsz4yp7ntmc-wCOMdLzyudp06UGBLw8oxUBYLt_QR3qDdWmJbatfdVuLDz49Aw35hyphenhyphend4/s400/zingerman's.bmp" border="0" /></a><br /><a href="http://www.zingermans.com/Product.aspx?ProductID=P-ARI-10">Zingerman's Guide to Better Bacon</a><br /><br /><div align="justify">I don't have any bacon-specific memories of Zingerman's, but I think some will have to be made during my next visit to the homeland.</div>Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com4tag:blogger.com,1999:blog-8302051872586096559.post-25039141945671303852009-08-26T10:12:00.000-07:002009-08-26T10:42:44.191-07:00another reason the health care reform is a bit off base.<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/dh_JXJoV2Yo&hl=en&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/dh_JXJoV2Yo&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br />And now, please take a moment of silence for your heart.Lady Butcherhttp://www.blogger.com/profile/03180217087583403105noreply@blogger.com1