journey of an aspiring meat artist

reichl on steaks and dads:

2010-06-08T13:20:00.000-07:00

Need anything else be written about butchers, steaks, father/daughter adventures?

"...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.
"Good morning, Jimmy," my father would say.
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.
"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.
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?"
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.
"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."
"That's the secret!" my father always replied, carefully tucking the parcel under his arm. Waving cheerily, we'd walk out the door.
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."
"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.
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.
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."

--Ruth Reichl, Garlic and Sapphires: The Secret Life of a Critic in Disguise

happy meat-iversary!

2010-04-21T15:45:00.000-07:00

My cubicle-mate 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.

One of our co-workers got wind of our tradition and gifted us with his family's special spice rub.

Can't wait to try it. Gosh, I just love meat gifts. And anniversaries. And even cubicles, sometimes.

these are ducks.

2010-03-17T10:19:00.000-07:00

These are ducks.

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.

Let's see you tell that story about a hot dog.

DUCK MEAT, or, best email ever:

2010-02-04T08:57:00.000-08:00

a club worth joining

2010-01-27T22:36:00.000-08:00

For Christmas, the man purchased a subscription to Zingerman's Bacon of the Month Club for me. Funny thing, same thing happened as did with the Valentines' Day/Kitchenaid meat grinder debochle of 2009. 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.

Husband immediately gets kicked puppy face.

Oh no. Here it comes.

"Christmas is ruined. I discover the perfect gift, and you find it on your own. The surprise is gone."

Well, the surprise was gone. But the bacon... that was not so easily spoiled.

Stay tuned for my praise of the best of the bacons.

thank you mr. meat man, the duck was great.

2009-12-25T06:53:00.000-08:00

Followed his recipe to a T and served with roasted carrots with honey, cinnamon, and nutmeg and homemade cranberry sauce.

And the rest of the wine.

Merry Christmas to all!

duck shopping.

2009-12-24T10:36:00.000-08:00

"You came here for duck breast?" The butcher's eyes twinkled from behind the counter at Puritan Poultry.

"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?"

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.

I'll be following his animated step-by-step instructions.

Preheat oven to 400 degrees and place a heavy-bottomed non-stick pan on stovetop over high heat.

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.)

Season with salt, pepper, and a bit of oil.

When the pan is good and hot, place breasts on bottom, skin side down. (Him: "Tsssss!" with explosive hand movement.)

Sear for 3-4 minutes or until the skin starts to curl up around the edges.

Turn and immediately slide pan into oven.

Cook for 10 minutes for medium rare and remove from pan to rest.

While breasts are in the oven, thinly slice onions or shallots, garlic, and rosemary.

As duck is resting, cook above in pan until soft.

Then, add 1/2 cup of red wine to pan (Him: "You have red wine, right?" Me: "Obviously.")

Reduce wine, then at the last second, add a tablespoon of butter (Him: "Shhh...")

And you're ready to go. (He smacks his lips. "Voila!")

Serve with your choice of sides. (Him: "Ratatouille, perhaps? You know that just means roasted vegetables.")

And, the rest of the wine.

Obviously.

That's my plan for tonight. Wish me luck. And a Merry Christmas to all!

things I love:

2009-12-03T08:03:00.000-08:00

This week, just to show my cynical side, I'm going to begin with something I don't love-- lab grown meat.

(source)

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?

Now here's a trend that I can get behind. Last week, the New York Times ran an article about Urban Hunting. 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:

Provides food that is as local as you can get--

“If you can shoot a deer in your own backyard, butcher it there, that’s zero food miles,” says hunting teacher Jackson Landers.

Meats are wonderfully far from factory-farmed--

“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.

May be an economical option for budget-crunchers--

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.

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.

For your meat-loving friends and family, can I recommend doing some Christmas shopping with Sweet Meats?

They have some clever new products-- DIY plush toys, charms, aprons... Always crafty, thoughtful, and the perfect mix of savory and sweet.

Speaking of Christmas, there are a plethora of bacon candies and treats on the market this year. A stocking stuffer's delight!
Here are some links to get you started:
Bacon Chocolate
Bacon Jelly Beans
Bacon Gumballs
Bacon Coffee
Bacon Beer

1810 Argentinean Restaurant

2009-11-30T14:44:00.000-08:00

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.

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.

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.

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.

The main course selections were simple and highlighted quality ingredients. What caught our attention immediately was the Parrillada Mixta, or mixed grill. Would it compare to our experience in Buenos Aires? 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 Churrasco 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.

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 flan con dulce de leche to share with your table.

1810 Argentinean Restaurant
121 W Colorado Blvd
Pasadena, CA 91105-1924
(626) 795-5658

my first turkey: part two.

2009-11-30T11:36:00.000-08:00

Not the drool-inducing photograph I was going for, but regardless of the somewhat mediocre outcome, I must document my first Thanksgiving turkey.

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.

What's a first-time turkey cooker to do?

I sifted through recipes, articles, and blogs and finally decided to try the suggestion to Judy bird my Willie bird. 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?

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.

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.

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.

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.

And I did not have a nervous breakdown.

my first turkey: part one.

2009-11-23T13:48:00.000-08:00

My emotions range from excitement to complete terror at the idea of cooking my first Thanksgiving turkey.

I know what you're thinking.
"You say you're a meat lady and have never cooked a turkey??? Just cook the damn bird already!"
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.
Otherwise, the weight of the 18-pound bird will forever be on my shoulders. And in my refrigerator.

I suppose it is a right of passage; cooking Thanksgiving dinner for the in-laws and expecting sister-and brother-in law.

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 heritage bird, 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 Willie Bird from Puritan Poultry.

My only real objective is that the bird not kill anyone.
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.

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.

We even spent the last $25 Bed Bath & Beyond gift card from our wedding on an inexpensive roasting pan.

I'm ready.

Wish me luck!

*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.

something I love:

2009-11-19T10:31:00.000-08:00

This item perfectly sums up "things I love" for the week.

Just look at that man and his slab of pork! So wonderful. Not creepy at all.

Maynard Davies' Adventures of a Bacon Curer 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 Zingerman's Guide to Better Bacon.

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.

so you're going to eat red meat...

2009-11-16T13:15:00.000-08:00

(source)

I know, red meat consumption has taken a lot of flack recently, what with all of the food documentaries, pop authors putting in their two cents, and the general fatness 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.

Here's a cheat sheet for the benefits of grass-fed.

And here are my shopping picks. Just my opinion, of course.

Best choices:
Farmers' markets. 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.
Check out localharvest to find a market in your area. You can search by zip code or product.

Online ordering. 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.
Eatwild is a good place to start. Farms are listed by state and most give great product and shipping details.

Pretty good options:
Your local butcher. 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.
Try searching on forums such as yelp, chowhound, and citysearch for local butchers and reviews.

Whole Foods. 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.

Okay, but you could try harder:
Trader Joe's. 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.

Where do you buy your meats? Any tips?

limerick 1.1

2009-11-12T11:48:00.000-08:00

too fond once of cookies pies & cake
sweets baked often daily- stomachache
but now for a treat
i'll feast on some meat
so watch out cow pig lamb rattlesnake.

a poem:

2009-11-09T21:08:00.000-08:00

"so you want to buy my cupcakes."

so you want to buy my cupcakes
that i made a few weeks past
twenty bacon maple cupcakes
lazy baking just won’t last

made them for a party
then got kicked out of the bar
chef didn’t like my bacons
so they ate them by the car

now you want to buy my cupcakes
and how much do i charge?
sugar salt sprinkled bacon cupcakes
the fee? oh, it is large!

six dollars for the bacon
for best maple, maybe twelve
got eggs vanilla flour
could use them from my shelf

but you want to buy my cupcakes?
to sell them at your store?
free meat for life, and then we’ll deal
three steaks a day, or four!

(you know you missed my poems.)

sometimes, it's the little things...

2009-11-08T20:20:00.000-08:00

...or, the not so little things that bring me joy.

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 Marconda's, I couldn't resist.
I hacked it up into twelve beautiful 1/3 pound steaks; now they wait patiently, Ziplocked, labeled, and neatly tucked away in the freezer.
In case you're doing the math, that's six (substantial!) meaty meals for two for $7.92.
Plus tax, of course.
But I'll let you add that on yourself.

gold vs. grimes, represent!

2009-10-30T09:02:00.000-07:00

Last night, much fun was had at the Los Angeles Public Library for this week's edition of their ALOUD series. The Taper auditorium hosted this "bi-cultural binge." Moderated by Good Food's Evan Kleiman, a classic East Coast/West Coast battle ensued between LA Weekly restaurant critic Jonathan Gold and former New York Times restaurant critic (and current obit writer!) William Grimes.

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 Delmonico's in New York City to current foodie trends-- food trucks and nose to tail eating.

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.

As the crowd thinned out, probably headed to Cafe Pinot to sample their special prix fixe menu, Grimes was kind enough to give the man some insight into NYC's craft beers while I picked Gold's brain for butcher recommendations.

Check out the William Grimes' new book Appetite City: A Culinary History of New York and Jonathan Gold's Counter Intelligence.

And a special thanks to tryharder for giving us your place on the list.

Tryharder t-shirts do get you into the best events.

Things I Love Thursdays.

2009-10-29T08:14:00.000-07:00

Here it comes, this week's edition of "Things I Love Thursdays!"

On the radar this week are fellow recreational butchers, courtesy of the New York Times. Great article, even though it uses every conceivable butchery anecdote, leaving me to feel a bit like a can of potted meat.

Legendary food writer Jonathan Gold 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 event at LAPL is full for tonight. Any suggestions on how a lady might sneak in?

My new issue of Meat Paper 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.

KCET (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.

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.

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, Marconda's Meats or Huntington Meats at the Farmer's Market 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.
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.
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.
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.
Delicious. Sweet, spicy, savory and just special enough for a birthday.

Have a protein-packed day!

beer, bikes, birthday, and bacon maple cupcakes.

2009-10-24T18:01:00.000-07:00

Call me cliche for jumping on the bacon bandwagon, but would you turn one of these down?

Yeah, didn't think so.

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 Wurstkuche and ending at Bottle Rock, where I will be serving the ridiculously decedent cupcakes, modified from this recipe from Bacon Today and Vanilla Garlic. And yes, there is bacon, bacon grease, and maple syrup throughout, not just on the top.

Isn't meat fun?

things i love thursdays!

2009-10-15T11:46:00.000-07:00

This week has been somewhat "meat lite" 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 eatingla 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.

I do have a few things to share.

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.
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.

Next, let's talk about some bizarre livestock breedings. Have you seen the tiny potbelly pigs?

(source)

Kind of cute, in an alien sort of way. Apparently they are the hot new celebrity pet. Paris Hilton ordered one 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?

They've been messing with cows, too. This is a Piedmontese cow:

(source)
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 earthy.com, "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.

That's all for this week! Stay tuned.

things i love!

2009-10-08T09:21:00.000-07:00

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?

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:

(source)

The don't forget me lunch bag! So cute and practical with a clever red silk ribbon. Of course, I use it for breakfast instead of lunch. And I don't forget it. It came home with me at felt club 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.

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--

Woman's Shattered Life Shows Beef Inspection Flaws

The FDA's Ten Riskiest Foods

Or, would you rather suffer from E. coli as a result of eating this:

(source)
Father's Office burger*

or this:

McDonald's Side Salad

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...

And speaking of health food, another interest of the week was inspired by this post on svelte gourmand.

(source)

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 The Hamburger) 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 technique for rendering lard, although since I don't technically have a kitchen window, I run the risk of my home permanently smelling of pig fat.

*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?

things i love thursdays!

2009-10-01T07:38:00.000-07:00

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.

First up-- Candied Salted Bacon

(source: the kitchn)

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 too sweet or salty kind of way.

Next up, Juice Box-Sized Stock.

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?

...How about a Grill Pan?

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 know!! But it was 1/2 off, okay??), but I'm certain it would be ashamed to show its face around this pretty (and pricey) Le Creuset.

And lastly, Butchery as Theater!

Anyone want to sponsor a lady's trip to SF for this?

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.
-meatpaper

more about dad than meat.

2009-09-15T09:59:00.000-07:00

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!

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 Hart Plaza 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 Eastern Market 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.

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.

Another Eastern Market expedition resulted in a five pound 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.

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.

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.

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.

zingerman's + bacon, or, another reason to miss michigan in the fall.

2009-09-14T11:10:00.000-07:00

Came across this post on Serious Eats 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!

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 Zingerman's Guide to Good Eating and Zingerman's Guide to Giving Great Service. Their newest release really grabbed my attention.

Zingerman's Guide to Better Bacon

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.

another reason the health care reform is a bit off base.

2009-08-26T10:12:00.000-07:00

And now, please take a moment of silence for your heart.

Niman's fighting back.

2009-08-25T13:46:00.000-07:00

Look what's on the cover of Time Magazine this week!

Beef. Mmmm...
While browsing the magazines today, this pile of meat caught my eye. I assumed that the article wouldn't present me with any new information, but I was happy that such a major magazine was hopefully going to hit mainsteam Americans over the head with information about what's really in their cheap meats.

Surprised was I to find (along with some lovely charts and graphs) that the article was mostly about Bill Niman and his new business ventures! Bill and Nicolette Hahn Niman are part of a movement to raise happy cows that roam freely on happy grass that 1% of happy, healthy and (possibly) wealthy Americans eat.

How lovely of them. And I'll surely seek our their meats. But that might not be as easy as one may think, if one is a newcomer to organic meat purchasing.

Many apologies, I don't want to be negative. I just have a concern about the article.

The Time Magazine article is not referring to the Niman Ranch animals and meats that you can buy (somewhat) cheaply and in bulk from your local Costco. This is Bill and Nicolette's new venture since leaving Niman Ranch in 2007. Niman Ranch products are better choices than most suppliers as they support small farmers are "natural," but they are not organic. Niman Ranch isn't trying to trick you, they say so right here.

Please, read the whole article... I'm all for educating the general public about how to better take care of themselves, our animals, and the land, but please take the initiative and do some research for yourself. Because isn't that the point? Don't just blindly buy what's being sold to you!

Marije Vogelzang, Eating Designer.

2009-08-24T15:43:00.000-07:00

Please watch:

Will you please be my friend? I will put birds on my head and help you cover sculpture with ham or personify loaves of bread.

lady (butchers) who lunch

2009-08-21T13:07:00.000-07:00

I've been on Project: Weight Gain for a while now. It really isn't going that well, but in the last few weeks, I've been asked by my nutritionist to keep track of my eating and calories. In beginning, it was novel, but I'm getting bored with it. And possibly obsessive.

Maybe I should combine Project: Weight Gain with Project: Food Stylist!

Here's what the project would look like in regards to today's lunch:

-organic boneless skinless chicken breast (180 calories) sauteed in 1/2 tablespoon olive oil (60 calories), lemon juice, basil, oregano, and one clove of garlic (20 calories)

-1/4 red bell pepper (10 calories)

-organic green leaf lettuce with onion and white wine vinegar (20 calories)

-organic brown rice cake* (70 calories)

-1/3 cup organic frozen strawberries and blackberries with fresh mint from my windowsill mint plant that I've somehow managed to keep alive (25 calories)

Total: 385 calories (I've been trying to eat every three hours, so that's about what I can handle per "meal.")

Totally boring? Probably. But maybe I can improve my food photography and my diet simultaneously?

*I am lazy and don't often have the patience to cook a pot of brown rice, so I've become quite dependant on Lundberg brown rice cakes. Excellent and super convenient for you gluten-free people out there.

new aspirations

2009-08-21T09:26:00.000-07:00

Food styling. Obsessed.

Finally (well, it seems like I waited longer than the masses, considering I went on a big J. Child tangent several years ago... loved My Life in France and was later inspired by the Julie & Julia book and Julie Powell's blog) saw Julie and Julia on Wednesday.

Loved the food and an totally inspired to learn to bone a duck. The man actually got really sad though, sad that I couldn't enjoy food like I once did (I think his favorite food scene was Julie making the bruscetta at the beginning of the movie, or perhaps when Julie and Eric ate that chocolate cake!). This, in turn, made me sad! I guess I really started this blog to learn to make food that I can enjoy, that we can both enjoy together, and I've felt pretty satisfied with my food experiences lately. I was pretty discouraged to realize that he has been so affected and saddened by my food choices. Don't get me wrong! He's been extremely supportive of my endeavors, from finding me piles of meat in Argentina to eating several burgers a day and to taking a SF adventure to butchery class, but sometimes nothing can compare to a grilled cheese sandwich, beer, and pint of Haagan Daz peanut butter chocolate ice cream with the one you love. Ah well. I digress. It was, after all, a Nora Ephron movie, so don't expect the food to be seperated from the relationships!

All that to say, big props to Susan Spungen , the food stylist for Julie & Julia. Awesome. Need and intern?

Here are some images from the film to inspire.

French Onion Soup

Boeuf Bourguignon

they had me at "slab of steak"

2009-08-19T14:03:00.001-07:00

I think I've found my new favorite site. From health and wellness magazine writers comes the lovely new blog Svelte Gourmand. Their philosophy is "Eat Well. Live Well" and the posts focus on healthy living (obviously) and enjoying good food (no diet crap) but in reasonable amounts. Very inspired site with pretty, pretty photography, much of which of wine, steak, strawberries, and coffee. Perfect. Perhaps they need a contributing writer! Ha.

Check out Slashfood's interview with the founders here.

book giveaway submissions and winner!

2009-08-14T08:20:00.000-07:00

Here are the finalists for the first annual Lady Butcher book giveaway...

First submission is from the multi-talented spunkster Diana, who wrote me some wonderfully personalized haiku:

bacon, check
hamburger, one, two
on the mic

what is that?
jewels of pretty veg
top my meat

blogging food
eat, blog, eat, doodle
wine cheers too

gluten free
isn't hard to be
fruit and meat

And speaking of guns, here's a video from the tryharder wonder machine.
Tryharder also gave me a mystery bag for inspiration.

Contents of mystery bag:

swiss chard
heirloom tomatoes
pluots
bag of mystery spices (coriander, mustard seeds, anise, cloves, bay leaves, red peppers, some other stuff)

with which I made this oddly shiny mystery meal:

Pork steak (I wanted this veal osso bucco I had spotted over the weekend, but settled for pork steaks that the butcher recommended) with pluot and balsamic reduction over swiss chard steamed in white wine and garlic, roasted heirloom tomatoes with olive oil and fresh thyme, and sauteed red skin potatoes with mystery spices.
We also had some strawberries with fresh mint in a little yellow bowl on the side. Unfortunately, the man said he was craving pizza about an hour after said meal. Can't win 'em all. I thought it was lovely though, and I am inspired!

And now for the winner: (drumroll, please)

A meat drawering from Robin of One Sheep Hill. Isn't she a lovely drawer??? I really enjoy that it looks like it was done on butcher paper. Thanks, Robin, for the inspiration and continued meat support!

And did I mention her husband taught me how to shoot a gun?

Please step forward to pick up your prize.

staying cool with the kitchn!

2009-08-14T08:05:00.000-07:00

Looking for tips to stay cool while cooking this summer? Apartment Therapy's site The Kitchn has some great tips, including some insight from a Lady Butcher...
Check it out here!
Thanks guys, for the post and link! It is sure to brighten my slightly dreary summer day.

lady meat-book giveaway!

2009-08-10T17:11:00.001-07:00

Guess what? I've decided to do a little contest. Remember this wonderful book that I recommended back in February?

Amazed was I to find this lovely little book! My super-thoughtful man gifted it to me for Valentine's. A neat read, actually. Amidst the cutesy details I found a wealth of meaty goodness, written by ladies but tasty to all!

Anyway, turns out great minds think alike. The folks were in town last week and brought my man an incredibly decadent piece of lemon cake from Sweet Lady Jane, and since I couldn't partake in that sweet treat, they again came across this book and thought of me.

I suppose I could have a kitchen and dining room copy, but I'd rather have a little contest to spread the love.

Here's my thought. Surely not many people are following my little journey, but those who are might have noticed that I've been low on inspiration as of late.

So.

Comment and inspire me.

Write me a haiku, send me a recipe to try, get me an apprenticeship to write about (ha!), and I'll try to be unbiased and pick a winner.

Let's say, by 12pm (West Coast Time!) on Friday.

still cooking the goods...

2009-08-09T08:55:00.001-07:00

Yes, I still have meat left from butchery class.
Here are a few fun meal shots. Yum!

Yet another tasty lamb burger!

Lamb steak with garlic and onion rub.

And with added mint sauce.

remember this?

2009-08-06T13:37:00.001-07:00

Oh boy. Remember these pictures from the London Science Centre?

Turns out there's some activity on the meat-for-energy front! Check out this article about Tesco's new ideas about converting meat to electricity. Warning: not safe for vegetarians... but better for the environment than wasting meat meant for eating, right?

On another note, Tesco really seems to be doing some cutting-edge (for a grocery store) things so I'd hate for squeamishness about this particular issue to take away from the good. Although they are a UK chain, they have opened a string of markets in California, Nevada, and Arizona (Fresh & Easy, anyone?) in borderline/low-income areas that sell inexpensive produce and "whole" foods for those of us on a tight budget. What they sell isn't always "organic," but is sure a heck-of-a-lot better and more well-intentioned than other chains that love the low-income neighborhoods.

Just sayin'.

rocker meats

2009-07-08T09:42:00.000-07:00

Check out this great NYTimes article on the resurgence of butchery. Compares butchers to indie rockers. Hmmm, when I think of indie rockers, I think of squeamish skinny vegan boys, but this is good article none the less.

And, Avedano's gets a shout-out! Woot!

cooking the goods.

2009-07-07T17:19:00.000-07:00

What better occasion than a 4th of July barbeque to grind and grill up a round of my butchered lamb meat?! Now those were some satisfying burgers, especially since I got to share them with those who have supported my meat adventures!

I also discovered that I'm a pretty good shot, so you never know, maybe I'll make a hunting trip sometime in the future.

(The man agreed that a BB gun is the best use for a can of Bud Light.)

butchery class.

2009-06-24T16:16:00.000-07:00

Just a few short months ago, I proposed the idea of "Lady Butcher" to a friend. I had been post-vegetarian for about a year-- struggling to find pleasure in food again and wanting to be being a "good steward" of my money, meat resources, and even my desire to eat healthful and tasty foods. I thought I could go on a meat journey and document my findings, perhaps in the form of a reality television show. Unfortunately, it turns out that even though I live in Los Angeles, a reality television opportunity was not dropped in my lap. Hence, I started a blog. I didn't know what would come of it, but looking back, I am pretty excited for what I've learned and that I have already had the chance to go behind the scenes of a super neat, artisan, lady-owned butcher shop!

Thank you for following my story!

Here are some photographs and highlights. (I didn't take that many pictures because I was pretty focused and aware of sharp objects.)

We had the opportunity to learn about two animals, pig and lamb. First up was the pig. Suckling pig, to be exact. What is a suckling pig, you say? This refers to a very young animal that has never been fed solid food and has not developed its muscles fully, resulting in very tender meats. For us in the butcher class, this also meant that the animal was small enough to arrive at the shop relatively intact, i.e., head and trotters still attached. Basically, full-on shock value.

The class was structured in a way that all of the participants had the opportunity to make several cuts on each animal. I had been feeling a little nervous, so I was very happy that I was not making the first cut of the day.

The first cut was the head.

Next, the trotters.

Then, my turn, removing the kidneys (the only organs left in by the slaughterhouse. Sidenote: slaughterhouses remove and clean out the animals before they arrive at a butcher shop, resulting in a much less gruesome process than I imagined. Butchers actually have to purchase many of those parts back from slaughterhouses if they want to use and/or sell them!), doing some cleaning touch-ups, and making the first cut to divide the beast into sections. We used three tools, a flexible boning knife, a hand saw, and a cleaver with a mallet. There didn't seem to be specific tools for specific tasks, we were instructed to use what felt comfortable and appropriate.

After lunch, my queasiness had dissipated. I thought, gosh, the lamb wouldn't be too difficult as it looked much more like a piece of meat than a furry creature... but I had to go first this time around!

I was the only female in the class and had stayed pretty silent throughout the process, so I wasn't totally prepared for what I was asked to do, but I'm super happy I got to do it! While the lamb was hanging from the hook, I split and tore off the flanks and skirts, cleaned out the inside, and then...

Made that cut. First, I made an incision straight through, then sliced from the spine out on both sides. Next, I was told to wrap my leg and my arms around the lamb and snap the spine where I had made the cut. Wow! That was intense! Then, I supported the weight on my leg and cut behind the spine, caught it when it dropped, and hoisted it up on the table. Whew!

I felt pretty bad ass. I can't come up with a more appropriate word.

When the cuts were being portioned for us to take home, I happily said that I had a meat grinder and, why yes, I do make sausages! And I would take the fun bits for stock-making. Perhaps the other dudes in my class thought they were making out because they got to fight over the pig head, but for the man and I, the ground meat and stocks will be far more useful. I got some nice steaks too (and those were fun to cut down!) and a package labeled "pig shoulder."

Honestly, I think that was the biggest thing that I learned was that it all was very intuitive. The parts of the animal dictated how the cuts were to be made and the butchers worked instinctively. Not to get too philosophical, but this wasn't surprising. I carry no judgement for the decisions people make about their eating habits and choices, but we seem to be carnivorous beasts at heart and this opportunity reinforced that notion for me. So thank you, Avedano's (and to the ladies at Sweet Meats for telling me about them!) for a highly fulfilling experience.

Butchery previews.

2009-06-21T23:22:00.001-07:00

Just a preview of the fun that is to come...

cheap steaks and thoughts on butchery.

2009-06-18T19:56:00.000-07:00

Just a quick little tip from the LA Times on cheap cuts of beef... Nothing too profound, but there are some good tips. And I must say, I had a fabulous top sirloin steak a few nights ago. (Yes, the one that made me stinky for ballet...) The advice for cooking and slicing it properly made a huge difference in the texture of the meat.

But what else is new in this lady's meat land? I've been trying to prepare myself mentally for my butchery class coming up on Sunday. The man and I are hopping in the Green Dragon on Saturday morning and heading up to SF for quick trip to return promptly after the class with our giant red camping cooler filled with fresh cuts of pork and lamb. I have to admit I'm not sure what I've gotten myself in to!

From the start of my meat journey, I have confidently stated that perhaps every one who eats meat regularly should, at some point, have the experience of seeing the animal in pre-vacuum wrapped state to understand and accept what we eat and demand humane treatment of animals and quality products. Now that I'm actually going to experience it, (or at least part of it, won't be going to a slaughterhouse this time around!) I'm a little squeamish. I keep replaying the guy on the phone telling me that it probably goes without saying, but remember to wear something that you don't mind getting.... He tapered off. Does he say "bloody"? Would that be offensive? Disrespectful? I got the picture. Still don't know what I'll be wearing though. Debating on a clean white t-shirt for an interesting splatter-paint fashion statement, but don't think I'll follow through with it. Suggestions?

what's that smell?!

2009-06-16T08:27:00.000-07:00

Last night, I was doing my usual post-work rushing around-- walk the dog, make dinner for the man and I, and pick up a friend to go to our 7:30 ballet class. As I was running out the door, I realized that my sweatshirt reeked of the tasty steak I made for dinner. I am already pretty self-conscious in ballet class, but now I had to embarrassingly wonder what my teeny-tiny, limber teacher would think when she grabbed my not-so-petite arms and waist to try to twirl me across the floor... Would she notice the smell and be offended or even grossed out?

If I had only known about this yesterday, I would've been considerably less self-conscious about any lingering meat smells. For only $3.99, you too could smell like a (Burger King) flame-grilled hamburger. What could be sexier?!

(source)

Here's the tagling:

Most [celebrity] fragrances offer a ‘delicate’, ‘playful’ or ‘captivating’ overtone. But not Flame. The new fragrance from Burger King bucks the trend with that hint of flame-grilled beef. And reputedly it's also a surprising scent of seduction!

What do you think? Would you try it? I think if my man wore this, I would be disappointed...

Me: "Ooh, did you make dinner?"

Him: "No, it just smells like I did!"

burgers+diagrams or "don't mess with my meat!"

2009-06-10T13:51:00.001-07:00

I haven't been very up on my Diagram Wednesdays, but here's one that is definitely worth sharing--

(source)

So true, so true.

It actually brings up my next point. There has been quite a bit of buzz about the best burgers in LA. Last week, there was an article in the Downtown News as well as a (now expired) circulating coupon for a free burger from Blu Cafe, their pick for best downtown burger. Needless to say, the man and I had to go check it out.

The cafe was pretty swanky and had an exciting menu, as well as reasonably priced beer and wine and an in-house baker who makes lovely cakes. Here's a shot of our lovely free burger--

Looks tasty, huh? Yeah, I heard it was. The only criticism from the man was that the piece of cheese didn't cover the whole (half pound!) meat patty. Unfortunately, the (super friendly) waiter was not very knowledgable about what the burger may contain except that it was "seasoned." If you've read my little backstory or have eaten with me in the past few years, you know that I didn't feel comfortable eating the mystery burger. So all that is to say, I agree with the above diagram. I would much rather make a tasty burger at home. Saves a buck and is worth the effort to feel comfortable and satisfied with my burger!

fashionable meats!

2009-06-10T13:21:00.000-07:00

Thought I should share some meat fashions that were passed along to me this week:

Meat Fabric! (Please let me know if anyone figures out where to purchase this! I see a lovely summer sundress...)

and Meat Dress! (Probably a bit perishable for summertime wear.)

Thank you and you.

burger cake!

2009-06-09T06:28:00.000-07:00

This is probably the most beautiful cake every made, and it was allegedly purchased from Ralph's.

Photo by Kim Garcia for a friend's birthday.

liquid smoke and indoor grilling

2009-06-03T14:34:00.000-07:00

Being a loft-dwelling stovetop grillpan griller, I'm always up for suggestions on how to make my grilled meats taste a bit more authentic. I suppose someone out there may be willing to let me use their grill in exchange for some buffalo ribs, but for everyday use, I was recently advised to check out adding a touch of liquid smoke to my dishes. Of course, my immediate response was "YUCK!" Why would I want to add artificial flavoring to something that I'm preparing myself? Doesn't that defeat the purpose of making sauces from scratch?

But liquid smoke is actually completely natural and made through a pretty interesting process. It is exactly what it sounds like - distilled smoke (usually from mesquite or hickory wood) - and is often aged in oak barrels like wine or beer. Sounds fun!

(source)

Thanks for the heads-up.

meat fact of the day:

2009-06-02T19:35:00.000-07:00

So, I'm watching Iron Chef America: Battle Hamburger and learned a fun new meat fact from Alton Brown. I've never given much thought to Salisbury Steak. The only association I have with it is from hot lunches in elementary school. My mom always packed my lunch (thanks, mom!), so I never partook in this, but I remember the stinky, gray discs of meat with lumpy sauce in those individual cardboard containers with the holey plastic wrap over the top... I had no idea that this was perhaps a public school lunch staple because it was thought to be a health food!

James Salisbury apparently was one of the first health food advocates. He suggested eating lean ground meat and coffee three times a day, with fruits, vegetables, and starches only making up 1/3 of one's diet. According to my sources, he thought that fruits, veggies, and starches were "poisonous" to the digestive system and caused countless diseases.

Here's his recipe--

Eat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage.....The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired.

And, he lived to be 85.

Maybe I'll have a different outlook next time I see one of these:

Maybe.

daily burgers: finishing strong

2009-06-02T13:05:00.000-07:00

I feel I must make some closing remarks on my burger adventure, so here goes!
Sometimes, the silliest things become quite consuming. Honestly, I'm not much of a meal planner. I've been trying to be a bit more organized since attempting a food budget, but I'm more of a pick up what you need every other day or so grocery shopper than a once a week shopper. I like to think of it as European-style or eco-friendly shopping since this allows me to walk my bags home, but I know it is actually just laziness!

That to say, it was a bit of a challenge to stay on top of my meat purchases (as it isn't realistic to run to the butcher every day!) and to plan well enough to keep my burgers interesting enough to satisfy both the man and I and make for fun pictures. I hope a few of my new found habits will stick. My burger cooking skills have grown, but sadly, I still can't replicate Morton's burgers. Perhaps a commercial grill is necessary to get the crisp inside while keeping the middle nice and pink? Also, I was pretty excited that I didn't come close to running out of ideas. I could probably make a year's worth of daily burgers! Very creatively stimulating and tummy-satisfying.

I asked my man to rank his top three burgers and I'll share mine as well. He did not eat all 31 with me (sometimes I had mine for lunch), but I'm always up for constructive criticism-- and a pat on the back!

Here are his choices:
3. Daily Burger Number Twenty-Four - Ostrich Burger with Crunchy Slaw
2. Daily Burger Number Fourteen - Lindner Bison Burger with Blackberry Sauce
1. Daily Burger Number Ten - Mini Lamburgers with Mint Oil

And here are mine:
3. Daily Burger Number Twenty-Two - Mini Chimichurri Lamburgers
2. Daily Burger Number Eight - Chicken Burger with Cranberry-Cilantro Relish
1. Daily Burger Number Twenty-Six - French Onion Soup Burger

And the unanimous least-favorite was Number Twenty-One.

Yes, the venison, cherry compote and all. The man has given up on venison, giving it one more shot in a little meat pie from Harrod's in London last week. I'm not ready to give up though. I still think that once cooked properly, it will be tasty. I've been advised to add some beef fat to the ground meat (counter-intuitive if you're choosing venison because it is so lean...) to give more flavor and keep it moist while cooking or to use it in chili or stew.

So, what's on the horizon? The next major meat event on my calendar is a butchering class in a few weeks. Surely, that will be a challenge and leave me with much inspiration-- and a giant cooler full of very fresh meat.

daily burger, number thirty-one.

2009-05-31T22:34:00.000-07:00

Lazy Burger, protein style.

Yes, the last one.

In 'n' Out Burger, Glendale, CA, 3:12PM, May 31, 2009.

daily burger, number thirty.

2009-05-31T11:11:00.001-07:00

Super Juicy Lamburger with lemon mint yogurt. Marinated tomato salad.

Perhaps the last burger I will be cooking for my adventure. It was mighty good though!

My kitchen, DTLA, sometime in the blur that was May 30, 2009.

the ultimate ethical meat question:

2009-05-31T01:02:00.000-07:00

Now this is a question that demands serious thought.

accompanying photo:

Thank you, London Science Center, for making my day.

les hamburgers francais

2009-05-31T00:43:00.000-07:00

Please forgive me, but these were the cheeseburgers I found in Paris, along with many McDonalds and Quick Burgers.

Spotted at a market outside of Gard de Nord, Paris, France, 11:52PM, May 29, 2009.

I hope you'll forgive me for choosing this instead.

From a slightly touristy cafe near Notre Dame. The meat had a very nice flavor-- I think I will have to do some research about French beef quality.

Latin Quarter, Paris, France, 10:02 PM May 29, 2009.

Will still make it to 31 burgers this month though!

daily burger, number twenty-nine.

2009-05-29T20:13:00.000-07:00

London/Belgian burger. Looks unimpressive, but quite tasty. The waitress was super great also, speaking with the chef to make sure nothing suspicious jumped into my burger.

Belgo Noord, London, England. 5:45PM, May 29, 2009.

Excellent Belgian bar with a fabulous beer selection and happy hour... The man even got this huge platter of half-price mussels. He was impressed, and he is not easily impressed.

daily burger, number twenty-eight.

2009-05-28T15:40:00.001-07:00

London burger, plain. Not great. Sometimes the meats just keep me going.

Sulley Pub, Covent Garden, London. 6:38PM, May 28, 2009.

carnivore chicks who blog!

2009-05-27T15:55:00.000-07:00

Got a super fun shout-out today from lemondrop!
Check it out here!
Thanks for the love! Love you, too.

daily burger, number twenty-seven.

2009-05-27T12:46:00.000-07:00

Chicken burger, on the run. Wrapped in leafy lettuce.

Yes, this is chicken squeezed from a previously made sausage.
My kitchen/on the street, DTLA, 12:13PM, May 27, 2009.

daily burger, number twenty-six.

2009-05-26T13:02:00.000-07:00

French Onion Soup Burger; spiced 'n' candied orange slices.

like soup but sandwich
but with no bread for me please
tried to be clever!

p.s. so. good.

My kitchen, DTLA, 12:42PM, May 26, 2009.

daily burger, number twenty-five.

2009-05-25T12:46:00.000-07:00

Bacon Buffalo Burger. Avocado sauce and tomato.

What more could you want??

My kitchen, DTLA, 12:24PM, May 25, 2009.

daily burger, number twenty-four.

2009-05-24T15:00:00.000-07:00

Ostrich burger with crunchy cranberry slaw.

giant bird can't fly
we first ate at summer fair
novel sure; but great!

My kitchen, DTLA, 2:38PM, May 24, 2009.

daily burger, number twenty-three.

2009-05-22T20:00:00.000-07:00

Friday again! Guess what we ate? Oh, you know already.
$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.

hamburger month sonnet.

2009-05-22T09:55:00.000-07:00

thirty one burgers in thirty one days
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.

daily burger, number twenty-two.

2009-05-21T19:45:00.000-07:00

Chimicurri Lamb Burgers. Salad with caramelized pears and parsley.

Hooked on haiku:

new zealand lamb meats
fresh herbs olives feta cheese
mouth waters for more!

My kitchen, DTLA, 7:15PM, May 21, 2009.

betty the cow: a sonnet

2009-05-20T10:43:00.001-07:00

eyes closed a field of green lush green i see
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.

daily burger, number twenty-one.

2009-05-20T08:00:00.000-07:00

Rosemary-seared Venison burger from Broadleaf Game with black cherry and red wine compote. Salt and vinegar grilled potatoes; parsley.

another haiku:
venison tonight

will this wild meat excite?

tasted just alright.

My kitchen, DTLA, 7:14PM, May 20, 2009.

open flames and pulley systems

2009-05-19T21:26:00.000-07:00

This fun New York Times article on wood-fire grilling introduced me to an amazing new book--

From what I can gather (the book is not actually available yet, I believe the street date June 2), this may really be everything I'm looking for in a summer grilling cookbook. The New York Times article points out the fun bits, like recipes that call for a 1400-pound cow, but the chapters seem to also be filled with great recipes for the home cook, perhaps even a home cook without access to open wood fires.

Wouldn't that be great if someone could donate a copy of it to me? I promise to cook all of the recipes that I can, especially if a cow, pulley system, and field suitable for medium-sized fires are also provided.

daily burger, number twenty.

2009-05-19T12:21:00.000-07:00

Quick and simple Lindner Bison Burger with fresh thyme/onion/tomato sauce, red onions, lettuce. Leftover brown rice.

My kitchen, DTLA, 12:13PM, May 19, 2009.

meat haiku

2009-05-19T10:53:00.000-07:00

bison bacon beef
happy animals; my eats
healthy sav'ry treats!

smoky salty snacks
some summer-y simple steaks
sizzle simmer snap

stuffing sausages
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

daily burger, number nineteen.

2009-05-18T18:22:00.000-07:00

Steak Burger from Marconda's Meats, two ways.

For the man: Vermont Cheddar, balsamic-glazed grilled onions, and sun dried tomatoes. Protein-style with toothpicks.

Lemme tellya, that burger was gone before I could say Marconda's Meats five times fast.

And for me: Doesn't need anything at all. Iceburg wedge with salsa and half of lime, on the side.

My kitchen, DTLA, 6:15PM, May 18, 2009.

bandwagon

2009-05-18T10:54:00.000-07:00

hmmm...

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

daily burger, number eighteen.

2009-05-17T10:18:00.000-07:00

Picked Pepper Pork Patty. Parsley; pluot.

My kitchen, DTLA, CA., 10:02AM, May 17, 2009.

Peter Piper picked a peck of pickled peppers
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?

daily burger, number seventeen.

2009-05-16T15:08:00.000-07:00

Organic chicken burger with homemade (nut-free) pesto and Argentinean contraband sun dried tomatoes.

My kitchen, DTLA, CA., 2:47, May 16, 2009.

daily burger, number sixteen.

2009-05-15T18:20:00.001-07:00

(iphone action shot. Not all food can be beautiful!)

It is Friday and we're in a rut. A tasty one though! Sometimes, a lady's gotta take a day off from cooking.

$5 Mini Prime (cheese)burgers. Yes, again, that's $5 for three.

Morton's Steakhouse Power Hour, DTLA, CA., 5:42pm, May 15, 2009.

meat tweets

2009-05-15T06:33:00.001-07:00

No guiltier of a pleasure than bacon...
Follow me on Twitter.

daily burger, number fifteen.

2009-05-14T19:04:00.001-07:00

Organic hamburger, caprese-style and stuffed with prosciutto. Homemade roasted red peppers; olives.

"You put the 'ham' back in 'hamburger,'" said the man.

My kitchen, DTLA, CA., 6:55, May 14, 2009.

Thanks, Serious Eats!

2009-05-14T11:18:00.000-07:00

For posting on my little journey. Check it out on A Hamburger Today!
Thanks, Serious Eats. You're the bestest!

meat paint

2009-05-14T08:58:00.000-07:00

(source)

Not sure why I have yet to feature the loveliness that are Victoria Reynolds' meat paintings. Thanks to One Sheep Hill and tryharder for giving me the heads-up! So disappointed that I missed her lecture at the hammer... You know I'm always interested in what the ladies have to say about meat!

daily burger, number fourteen.

2009-05-13T18:47:00.000-07:00

Organic Lindner Bison burger with blackberry sauce and sauteed onions on red leaf lettuce. Grilled corn, tomatoes, orange.

My kitchen, DTLA, CA., 6:42PM, May 13, 2009.

daily burger, number thirteen.

2009-05-12T17:24:00.001-07:00

Organic chicken burger with avocado, tomato, and homemade roasted tomatillo salsa "on the side." Chopped bell pepper salad.
My kitchen, DTLA, CA., 5:16PM, May 12, 2009.

daily burger, number twelve.

2009-05-11T17:22:00.000-07:00

Double organic BLT burger with red onions. Iceberg wedge with fresh raspberry lime vinaigrette.

My kitchen, DTLA, CA., 5:19PM, May 11, 2009.

in case you forgot what food is...

2009-05-11T10:13:00.000-07:00

Just a quick little update to remind you what chicken should look and taste like according to this very practical LA Times article and what it should not, via KFC:

Do they squeeze ground chicken into molds to get it to look like that? If so, where can I get a mold? Then, I could make anything look like chicken...

ooh, science! the mysteries of dry aged beef.

2009-05-10T16:04:00.000-07:00

I happened upon an episode of the Food Network's Food Detectives today and learned about something I've been itching to investigate-- dry aged beef. A very informative clip that I wish I could find on You Tube... but I'll do my best to sum it up.

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.

daily burger, number eleven.

2009-05-10T09:12:00.000-07:00

Breakfast pork burger, sweet and spicy with garlic and green onions. Strawberries; 1/2 banana.
Some may call this sausage. I just call it meat.
My kitchen, DTLA, CA., 8:32AM, May 10, 2009.

daily burger, number ten.

2009-05-09T22:47:00.000-07:00

Mini lamburger with garlic, onion, oregano, tomato juice and mint oil. Sauteed heirloom tomatoes and grilled eggplant and zucchini.
My kitchen, DTLA, CA., 7:11PM, May 9, 2009.

daily burger, number nine.

2009-05-09T00:25:00.000-07:00

Should've looked like this (minus the bun...):

(source)
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.

daily burger, number eight.

2009-05-07T20:26:00.000-07:00

Garlicky-ground chicken burger with cranberry-cilantro relish on a gradient of bright green butter lettuce. Tomato slice.

My kitchen, DTLA, CA., 8:23PM, May 7, 2009.

san francisco: lady meat city!

2009-05-07T10:40:00.000-07:00

San Francisco has quite the meat scene! In addition to being the home of Meatpaper, the exquisite magazine dedicated entirely to meat and Sweet-Meats, San Franciscans can also shop at Avedano's Meats, a lady-run butcher shop founded in 2007. Looks like every meat-lover's dream! Here's their mission statement:

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?

(source)

daily burger, number seven.

2009-05-06T19:07:00.001-07:00

So, call me out on a technicality if you want, but here's my seventh "burger."

Ground pork burger, Asian-inspired with mushrooms, garlic, vinegar, and spicy-spices, topped with green onions, red peppers, and cilantro. Purple lettuce; yellow squash.

My kitchen, DTLA, CA., 7:11PM, May 6, 2009.

daily burger, number six.

2009-05-05T09:05:00.000-07:00

Organic ground beef hamburger, Cinco de Mayo style with homemade guacamole, tomatoes, and a really lot of cilantro.
My kitchen, DTLA, CA., 12:16 PM, May 5, 2009.

daily burger, number five.

2009-05-04T19:16:00.000-07:00

Lindner Bison 100% grass fed burger with homemade barbeque sauce and carmelized onions, protein style. Grilled corn.

My kitchen, DTLA, CA., 6:41 PM, May 4, 2009.

Now this was a special burger. I've spoken with Kathy Lindner of on a previous farmers' market trip and this time we were ready to invest in some of her meat. She suggested we start with the ground meat, which worked out perfectly for this month's experiment. I purchase natural ground buffalo meat from the supermarket regularly as a beef alternative-- gosh, we even feed our dog buffalo--but this was so far superior. The color was richer, flavor deeper, and I felt confident that I could make the perfect rare-medium rare burger because I knew that the meat was fresh and trustworthy.

All in all, a wonderful experience. Next time, I'm going to try something more exotic... Kathy recommended Ossobucco to ease my way into a cut involving marrow.

unique meats!

2009-05-04T08:26:00.000-07:00

Ventured over to Unique LA this weekend to support a friend and his fabulous t-shirt line. Boy, was I geeked to find that his booth was right across from Sweet Meats! A friend and fellow artisan clued me in to these super sweet girls who have turned their meat appreciation into a lovely craft.

(source)
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.

(source)

I just love when meat and art collide.

daily burger, number four.

2009-05-04T08:25:00.000-07:00

Lamburger with garlic, parsley, red wine vinegar, tomato juice, Laughing Cow spreadable cheese, grilled onions, red leaf lettuce, and lemon zest on toasted sourdough round. Hollywood farmers' market tomatoes. (For the man-- mine was minus the cheese and bread.)

My kitchen, DTLA, CA., 2:44pm, May 3, 2009.

daily burger, number three.

2009-05-03T10:00:00.000-07:00

Hamburger, Protein Style.
In 'n Out, La Mirada, CA., 5:22pm, May 2, 2009.

my kind of holiday- national hamburger month

2009-05-02T09:35:00.000-07:00

Did you know that May is National Hamburger Month?! I figured that sounded like a holiday worth celebrating, so, I'm going to try to eat a hamburger a day for the month of May. Well, I am going to try to eat a ground meat patty with lettuce and tomato every day! I don't think I can stick to an all-beef regimen. Hopefully, this will teach me to perfect my burger-making just in time for the summer.

We started last night with mini prime cheeseburgers at Morton's happy hour, my biggest craving of the moment. They was excellent as usual, complete with tiny lettuce medallions. Presentation is definitely key there.

And this morning, I made my first burger. (Yes, a burger for breakfast. Yes, I'm super hardcore.)

Ground buffalo burger with onions, cilantro, tomato juice, and cayenne pepper, pan-fried with a touch of olive oil. (Buffalo is super lean, so I didn't want it to burn before it cooked to a nice medium-rare.)

My kitchen, DTLA, CA., 7:25am, May 2, 2009.

Yum! It was super tasty, with just the right amount of kick. Let's see if I can make it through the month.

cashing in on the chaos

2009-05-01T16:09:00.001-07:00

Last night, the man and I ventured to the giant Whole Foods in Pasadena (pretty much my favorite store...) to see if pig flu panic had caused pork prices to drop. Unfortunately, no such luck. Either we were a day late, or a week early.
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?

meat can be fun again.

2009-04-29T12:10:00.000-07:00

If you're looking for something to pass the time, here are some meat reads:

the new york times regarding cheaper cow cuts and discount bin meats
bbc news on why fat is good for you (if you're a rat)
and, just for fun, twilight... with cheeseburgers.

mindful eating

2009-04-28T17:30:00.000-07:00

"Italian food is not delicious for its fussiness or complexity, but for the opposite reason: it's simple... Simple cuisine does not mean spare, however. An Italian meal is like a play with many acts, except that if you don't watch it, you'll be stuffed to the gills before intermission. It took us a while to learn to pace ourselves... Whether it's in the country or in the town, frequented by tourists or office workers or garage workers or wedding guests, a sit-down restaurant in Italy aims for you to sit down and stay there. Steven and I immediately began to wonder if we would fit into the airplane seats we had booked for our return in two weeks. How is it possible that every citizen in Italy does not weigh three hundred pounds? They don't, I can tell you.
By observing our neighbors we learned to get through the marathon of lunch (followed by the saga of dinner) by accepting each course as a morsel... If a particular course was a favorite it was fine to take more, but in most cases, a few bites became the norm. Then slow chewing, and joy. Watching Italians eat (especially men, I have to say) is a form of tourism the books don't tell you about. They close their eyes, raise their eyebrows into accent marks, and make sounds of acute appreciation...
The point of eating one course at a time, rather than mixing them all on a single loaded plate, seems to be an opportunity to concentrate one's attention on each flavor, each perfect ingredient, one uncluttered recipe at a time. A consumer trained to such mindful ingestion would not darken the door of a sports bar serving deep-fried indigestibles. And consumption controls the market, or so the economists tell us..."

From Barbara Kingsolver's Animal, Vegetable, Miracle.

on my soapbox again: the nytimes and red meat bashing.

2009-04-28T13:12:00.000-07:00

(source)

The New York Times ran an article yesterday regarding red and processed meat consumption and death rates among Americans. I am pretty sensitive to inflammatory articles such as this. I wish that the approach could have been focused on being a responsible and informed consumer; taking the time to learn about what one puts into their body. Here are the two snippets that make sense to me, though logic should kick in at some point:

To prevent premature deaths related to red and processed meats, Dr. Popkin suggested in an interview that people should eat a hamburger only once or twice a week instead of every day, a small steak once a week instead of every other day, and a hot dog every month and a half instead of once a week.
A question that arises from observational studies like this one is whether meat is in fact a hazard or whether other factors associated with meat-eating are the real culprits in raising death rates. The subjects in the study who ate the most red meat had other less-than-healthful habits. They were more likely to smoke, weigh more for their height, and consume more calories and more total fat and saturated fat. They also ate less fruits, vegetables and fiber; took fewer vitamin supplements; and were less physically active.

Healthful eating should not be a luxury; it is an important part of taking care of one's self, like getting moderate exercise, regular physical exams, or brushing your teeth! If this article assumes that the average red meat-eater blindly sucks down a cheeseburger a day, isn't there a good chance that he will see a headline stating that this routine is not the healthiest choice and switch to the fettuccine alfredo? This switch will reduce red meat consumption but increase his fat and calorie intake and remove any possibility of lettuce, tomato, or onion- perhaps the only vegetable he'll eat that day. Needless to say, this article also did not address the issue of meat quality (i.e. the health benefits of grass fed meats vs. corn fed, hormone and antibiotic-laden vs. natural) or red meat options other than beef (game meats like buffalo, venison, or elk), which play heavily into the cholesterol factor.

If we've learned anything by observing global diets, Europeans are far thinner and have less problems with chronic illness than Americans-- and they eat plenty of the good stuff. The solution does not always have to be to run away from sausage, bacon, or even cured deli-sliced meats. Sure, pre-packaged discount meat products usually contain nitrates, excessive saturated fats, and unbelievable sodium levels, but really, those facts are right on the label! Take the time to learn which brands produce additive-free products and watch for sales and coupons to make them fit your budget-- and then eat them in moderation, a concept that is foreign to many.

can i make a suggestion?

2009-04-27T14:34:00.000-07:00

Gosh, I'd really like to see Bobby Flay battle it out with
Vinny Dotolo on Iron Chef America!

vs.

Oooooh yeah. What would the secret ingredient be?

what's so foreign about goat?

2009-04-27T13:05:00.000-07:00

(source)

Last week, I got an excited text message from my man saying that he was enjoying curried goat for lunch. How exciting! You know I love anything with a beard, so I have to admit I was quite jealous of his adventurous meal. (He actually took a picture for me, but it looked like brown lump covered in goo. Since I am trying to encourage goat consumption, I won't include it in this post.)

A few weeks ago, the New York Times ran an article on the subject. Gosh, I am such a naive American! The article informed me that goat is the most widely consumed meat in the world, basically a staple of most major cuisines other than our own. Goat has been a part of the Middle Eastern diet for thousands of years as it falls under the Law, being a member of the "split hoof" category of animals.

(source)

Why don't we like it here? Are we adverse to the health benefits it provides-- being lower in fat than chicken and higher in protein than beef? Or are we judgemental towards the animal, regarding goat as a scavenger who snacks on tin cans, shoes, or itchy urban hill grass? Fortunately, our perception of the goat-diet is inaccurate, but even if it weren't, I may rather dine on something that ate a leather boot for lunch rather than corn feed that has been deemed inedible for humans and isn't much better for animals... But their ability to survive off of whatever they find on the land has made them resilient and prevalent in less controlled agricultural areas.

So, why do we have to venture to unknown Indian or uber-trendy urban eateries to find goat on the menu? Perhaps for now, we'll have to request it at our local butcher or ethnic market and try to make something at home. Here are some ideas from some of the major goat-eating regions:

Goat tacos (because everything tastes good in a taco)
Curry goat
Goat ragu
But since I've never had goat, I am inclined to try a recipe that highlights the meat instead of hiding it under a heavy sauce or in a tortilla (come on, you'd think goat meat were an eggplant looking at some of these recipes!)
Grilled goat

carnivore! the talk is all meat at LA weekend.

2009-04-25T16:18:00.001-07:00

Whew! There sure were a lot of happenings in LA this weekend. There was the annual Festival of Books at UCLA, the Grilled Cheese Invitational, and LA Weekly's LA Weekend. I chose the underdog-- LA Weekend-- for the Jonathon Gold-moderated panel Carnivore! Perhaps the Weekly's event picked up later in the day, but attendance was slim for this excellent discussion. All of you lovers of books and bread missed out though- the range of panelists and opinons they shared were quite impressive.

The advertised participants were Jonathan Gold, LA Weekly's restaurant critic, Mark Peel of Campanile, Octavio Becerra of Palate Food & Wine, and Susan Feniger of Street. As most events do, it started about 40 minutes late, which left me curious about why there were five chairs on stage for quite some time. A surprise guest? Yes! Worth the wait. Happily, the last guest was Vinny Dotolo, co-founder of Animal and winner (along with Jon Shook) of Food & Wine's Best New Chef award.

First of all, I thought the selection of panelists was pretty exquisite. Mark Peel is legendary, having worked with Wolfgang Puck for years. He was very intelligent and well-spoken, coming from a background of agricultural economics and history. Octavio Becerra is an chef who knows the importance of butchering skills. For years, he has been an advocate of using all parts of an animal in cooking and is a food detective, seeking out the best in all of his meats and produce. Susan Feniger spoke from a health- and environmentally-conscious perspective. Her latest restaurant venture uses meat as a "condiment" instead of in the forefront of dishes. Dotolo filled the place of the young, edgy chef who brings a refreshing passion to his work, really believing that food and cooking is art, reflected on his menu in the phrase "changes and modifications politely declined."

Many apologies for the poor photo quality.

Gold, Peel, and Becerra

Feniger and Dotolo

One of the major conclusions was that the panelists and the attendants are not representative of our country (or the world, obviously), so even if we believe that animals deserve respect and that we deserve to eat the tastiest foods we can, not everyone shares these ideals, either because it is not a personal priority or because they simply cannot afford to invest in better quality products. Can the majority pay $16 for a humanely-raised, grass-fed, local, organic cheeseburger when the fast food joint across the street sells a moderately tasty (though heart-attack inducing, environment-destroying, and cut from an animal that has never seen the light of day) burger for 99-cents? Opinions and solutions differed between the panelists. The idealists stuck to the supply-and-demand principle, that if we spend money on higher quality products now, more will have to be produced, eventually bringing costs down. The others saw the reality that most people will never pay for higher quality meats and concluded that government regulation is the only option.

Needless to say, each panelist was on top of the current dynamics in the food world, so there was one point that left me confused. Gold's opening question hit on Padma Lakshmi's Carl's Jr. ad. I get it. She's sexy. She was raised as a vegetarian Hindu but now eats beef. She's a pop-culture foodie icon but devours fast food. Even though I was trying not to roll my eyes that this was the first point, I was excited because I thought the issue of women in the food/meat/butchering industry would be brought to the forefront. Unfortunately, it was kind of brushed over. When the floor opened for audience questions, the first question related to feminism and meat. What a let-down it was when there was an immediate and unanimous conclusion that sexuality and carnivousness were completely seperate. Why, then, are there twice as many female vegetarians than male? Why, when dining out, do women more often dine on salad or pasta while the man orders the big, juicy steak? Why, in most households, does the only time men cook involve a grill while the women make the casseroles, desserts, salads, and baked goods?

I don't want to dwell on the negative as I really enjoyed the discussion. It was totally a celebration of meat and the way that it should be consumed-- coming from animals that were well-fed and lived a healthy, low-stress life and savored in moderation in an environment that compliments the food. It should be an experience that is intentional and respected on every level. Taking an animal's life in order to sustain our own is never something that should be taken lightly. As Peel said, it is something that is "sacred and profound, flesh to flesh."

So, are we willing to be conscious omnivores, paying more for quality meats in hopes of improving our food experience and our country's sad agricultural state? If it can be as easy as lunching on grass-fed beef and family-raised pork hot dogs from the Let's Be Frank truck parked on Vine today, I should think so!

journey of an aspiring meat artist

reichl on steaks and dads:

happy meat-iversary!

these are ducks.

DUCK MEAT, or, best email ever:

a club worth joining

thank you mr. meat man, the duck was great.

duck shopping.

things I love:

1810 Argentinean Restaurant

my first turkey: part two.

my first turkey: part one.

something I love:

so you're going to eat red meat...

limerick 1.1

a poem:

sometimes, it's the little things...

gold vs. grimes, represent!

Things I Love Thursdays.

beer, bikes, birthday, and bacon maple cupcakes.

things i love thursdays!

things i love!

things i love thursdays!

more about dad than meat.

zingerman's + bacon, or, another reason to miss michigan in the fall.

another reason the health care reform is a bit off base.

Niman's fighting back.

Marije Vogelzang, Eating Designer.

lady (butchers) who lunch

new aspirations

they had me at "slab of steak"

book giveaway submissions and winner!

staying cool with the kitchn!

lady meat-book giveaway!

still cooking the goods...

remember this?

further reading:

rocker meats

cooking the goods.

butchery class.

Butchery previews.

cheap steaks and thoughts on butchery.

what's that smell?!

burgers+diagrams or "don't mess with my meat!"

fashionable meats!

burger cake!

liquid smoke and indoor grilling

meat fact of the day:

daily burgers: finishing strong

daily burger, number thirty-one.

daily burger, number thirty.

the ultimate ethical meat question:

les hamburgers francais

daily burger, number twenty-nine.

daily burger, number twenty-eight.

carnivore chicks who blog!

daily burger, number twenty-seven.

daily burger, number twenty-six.

daily burger, number twenty-five.

daily burger, number twenty-four.

daily burger, number twenty-three.

hamburger month sonnet.

daily burger, number twenty-two.

betty the cow: a sonnet

daily burger, number twenty-one.

open flames and pulley systems

daily burger, number twenty.

meat haiku

daily burger, number nineteen.

bandwagon

daily burger, number eighteen.

daily burger, number seventeen.

daily burger, number sixteen.

meat tweets

daily burger, number fifteen.

Thanks, Serious Eats!

meat paint

daily burger, number fourteen.

daily burger, number thirteen.

daily burger, number twelve.