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Cooking with a Butcher's Apprentice, Part VI - Reunion Ribeye - A little less than a happy high — LiveJournal
Cooking with a Butcher's Apprentice, Part VI - Reunion Ribeye
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oceanic From: oceanic Date: March 14th, 2011 06:29 pm (UTC) (Link)
I love these posts-- mostly cause I like hearing what you're doing, but also because it's cool to hear about these dishes from a butchery perspective. Most recipes start with "buy this kind of meat from the store." I think ones that start at the actual butchery are more..... meaty.

ba-dum ching.
komos From: komos Date: March 14th, 2011 10:08 pm (UTC) (Link)
It's been "fun," I meant to say...

It can be worse than that. Were you to pick up, say, any given issue of Cooking Light, you would have a collection of recipes calling for either boneless skinless chicken breasts, lamb chops, center cut salmon, or beef fillet or flank steak. If you want to unveil the Wizard once and for all, notice that the standard formula involves seasoning the meat with some sort of ethnic twist, and then either baking at 350F, broiling/grilling, or (in some isolated cases) pan searing in extra virgin olive oil. Somehow they've turned a handful of cuts and a couple of techniques into an empire, and it's all predicated on irresponsible use of animal proteins and a distinct lack of instruction on how actually to cook.

Sorry. Ranty.

I'm glad you're enjoying these. I suspect they may continue in some form or another after my stint at Fancy Meat Camp is over, especially if I am moving in the direction of making this a proper career.

When might you be free for a chat this week?
oceanic From: oceanic Date: March 15th, 2011 02:45 am (UTC) (Link)
I love the idea of Fancy Meat Camp. You guys should have a social with Buttery Vegetables Camp at the end of the summer.

Maybe tomorrow (Tuesday) night? Noah'll be gaming all night so I will be around anytime after 6pm. Give my cell a call if you're free.
7 comments or Leave a comment