things I love:

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

something I love:

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.

things i love!

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!

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