happy meat-iversary!

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.

1810 Argentinean Restaurant

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

limerick 1.1

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:

"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.)

they had me at "slab of steak"

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!

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!

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!

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.

remember this?

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'.

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?

fashionable meats!

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.

the ultimate ethical meat question:

Now this is a question that demands serious thought.


accompanying photo:

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

hamburger month sonnet.

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.

meat haiku

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

meat paint

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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!

unique meats!

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.

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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.

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I just love when meat and art collide.

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

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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.

more on ladies and meat

this really sums it up, yes?

ladybutcher needs these.

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meat business cards. lasered into jerky. informative and tasty!

a little taste of argentina

I happened upon a little question & answer with Jonathan Gold regarding Argentinean food in Los Angeles. Check it out! It includes a few restaurant recommendations, though they don't seem to be very meat-centric. I wonder if the steak they do serve would be as excellent as it was in the Southern Hemisphere... I still can't get over that I managed to get all of my meats "sin salsa, sin aceite-- solo" (pretty much the only Spanish I spoke) in Argentina and I can't find a waiter here who knows what the grilled chicken special is marinated in or what the difference is between mixed greens and leaf lettuce.
I digress.

And speaking of Jonathan Gold, he will be making an appearance this weekend at LA Weekly's LA Weekend in a panel discussion called Carnivore! Will I be there? Heck yeah! Stay tuned. I'm a bit confused because one site says that tickets cost $18, but the official site says some sort of sponsorship has made it free, so here's hoping for free!