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

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!

what's so foreign about goat?

(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

where food and fuel collide

While browsing a stack of magazines today, I unexpectedly came across a great article in Los Angeles magazine. This is not one that I usually peruse, so I was pretty excited to find something of interest.

The article entitled "The Other Recycling Business" brings light to the rendering industry. Don't know much about rendering? Neither did I. Apparently, about half of the cattle, hogs, and chickens that were slaughtered in the United States last year did not find their way to your plate, but instead were chopped up and drained of their juices to be made into all sorts of unsuspecting goods, including personal care products (think: shampoo, shaving cream, collagen bases, mouthwash), protein additives for animal feed, and biodiesel. Fat is quite the precious commodity, and the perspective of this article is quite fascinating, juxtaposing snippets about Wolfgang Puck's carnivore haven Cut Steakhouse with the story of Jim Andreoli, a pick-up truck driving Dirty Jobs contender. Take a look at what Andreoli envisions in this "diagram of the week."


(source)

Here is where the conflict lies. Renderers such as Andreoli are walking a fine line. One could make a case for only raising and slaughtering animals necessary for human consumption, but even if that was the case, we are still left with animal "waste" products-- bones, head, guts, etc. Instead of letting precious tons of products go to waste, he puts them to use. And to good use, even. Who can argue with turning Burger King's troughs of run-off grease into biofuel? PETA, that's who. Can't win them all. Well intentioned, I'm sure, but certainly lacking in logic. Andreoli really has a passion for what he does and believes that he can make great strides for the environment, and he loves a great piece of meat! What more can you want, really?
(source article - "The Other Recycling Business," Los Angeles Magazine, April 2009)

food sleuthing!

Q:

I came across a recipe that asked for chicken back. What is chicken back? Do I need to go to a butcher to purchase or is it sold at supermarkets, too? Any idea, Lady Butcher?

A:

"A chicken's back and neckbone gives light chicken flavor to homemade stocks. Ask the butcher to set the chicken neck and back bones aside for you. Or, the next time you butterfly a chicken —cut out the backbone and flatten it for grilling or quicker roasting—don't throw the spine out. Instead, wrap it up, put it in the freezer, and save it for your next [back-requiring recipe]."

(source: http://www.bonappetit.com/)

And here's a diagram from the Canadian Government (don't ask...):

From what I've found, the back just refers to the actual spine of the bird and is used to add flavor to recipes. I suppose you could buy a supermarket chicken and chop it up yourself, but why? I would recommend a butcher-- I'd imagine it would be quite cheap, like buying other bones for stocks. Will try to update with firsthand experience soon!

this week's cut:

lamb!

(image source: http://www.osovo.com/diagram/)

and since i'm still rather ill, i'll share my recipe for simple lamb soup.
and i'll put a disclaimer here. i don't usually post recipes for a couple of reasons-- one being that i'm not great at following them and the other that i've had to modify my eats so much because of my dietary restrictions i'm afraid my recipes will be incredibly dull and limited to others. so if you are inclined to try a recipe, please just look at it as a springboard and cater it to your own culinary needs!



1lb lamb shoulder
1/4 cup rice flour
2 tablespoons olive oil
1 lemon, washed and halfed, peel on
1 onion, quartered
3-4 cloves of garlic, sliced
1 cup white wine
1 cup brown rice
6 cups water
handful of good, fresh tomatoes, cut into big chunks or wedges
several sprigs of fresh oregano
salt and pepper to taste



make the stock-
dredge lamb in rice flour and lightly brown in olive oil. then, add white wine, lemon, onion, and garlic and simmer for a few minutes. add 6 cups of water and simmer for at least 3 hours (but it will be better the longer you wait!). add more water if needed.



then the soup-
strain your stock, discarding the onion, garlic, and lemon. keep the lamb pieces and shread them into the stock. add brown rice and oregano and cook until rice is done (about 40 minutes). toss in the tomatoes and season with salt and pepper.



super simple but flavorful. and gluten-and dairy-free, for anyone who cares.

this week's cut:

elk!



and here's a link to a elk-butchering diagram- well, technically this is goes for any large game meat, which i think i'm on a kick with... maybe it is leading me to taking up a new hobby? we'll see about that.

i think that hunting has been completely misrepresented, perhaps because of hunting purely for sport or perhaps just for meat. the Native American outlook is something to be admired (in my opinion, at least), which is almost reverent. the animals are respected and every part of them used - protein for food, bone for implements, sinew for cordage, fur, feathers, rawhide and leather for clothing... this might be politically incorrect, but i don't understand holding an objection to wearing fur or leather or to hunting (for food, not for sport) but eating meat or being vegetarian/vegan but still wearing fur or leather. to be a good steward of our "resources," shouldn't we be willing to use all parts of an animal? (e.g. last week's buffalo diagram!) i would also like to think that if i am willing to eat meat and wear leather/fur, i would be willing, even just once in my life, to see the process all the way through, from hunting the animal to seeing it on the table. this may not be for everyone and i know i have to accept that, but i think it would be a very rewarding experience. i guess i am still working through my thoughts on this.

just from a health standpoint, i'm pretty fascinated by what i'm learning about the nutrition of eating meat from animals who live in their more "natural" states. i wonder if meats like buffalo and elk would still be lean if they were factory farmed? and are they leaner than beef and chicken in general, or only than meat from factory farmed cows and chickens? i was quite surprised to look at a package of elk from broad leaf game and find that it only had 120 calories and 0 grams of fat! don't get me wrong, i'm defiantely for having some fat in my foods- gosh, i could eat piles of bacon- but it seems so bizarre that there would be that much of a discrepency between tasty game meat and, say, ground beef.



and if you are so inclined, check out these websites:
Rocky Mountain Elk Foundation (click on the carnivore's kitchen link!)
Wild Eats

this week's cut:

buffalo! or american bison, if you prefer.

(image source: www.sackschool.ca - possibly a school project?)

what a great little image! not only can american bison be used for tasty and healthy meats, but also for clothing and accessories? something to think about, you fashionistas out there! look for it in the 2010 collections...

i only recently discovered the wonders of buffalo meat. my parents have long been telling stories of the traveler's club international restaurant and tuba museum in okemos, michigan - and they finally were able to take my husband and i there last summer. they have a very impressive and informative menu and as well as having quite a tuba collection and artisan beer selection, are huge buffalo advocates. their menu told me that buffalo meat has many wonderful qualities:

-40% more protein than beef

-lower in fat and calories than beef-- and than chicken, pork, and salmon-- and actually lowers cholesterol

-much less likely to contain all of those pesky hormones and more likely to be free range

and my favorite, and what got me started on eating it--

-buffalo is the only red meat that is non-allergenic!

(stats from www.americangourmet.net)

maybe next week, i will explore the strange world of the beefalo.

this week's cut:

pork!

(image source: www.90meat.com)
kosher? nah, but hey! bacon is worth it!
betcha didn't know this fun fact: pork is the most widely eaten meat in the world, providing about 38 percent of daily meat protein intake worldwide. thanks, wikipedia!
a co-worker suggested crumbling crispy bacon on oatmeal for breakfast. i opt for cream of rice and wow, is it tasty.

memorize your cuts!

this week's cut:

beef!

(image source: www.90meat.com)

gosh, i love diagrams. maybe i can make them into flashcards!