things i love thursdays!

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

Butchery previews.

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

cheap steaks and thoughts on butchery.

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?