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Crake Fu
Vindication Will Come, Just You Wait
July 2nd, 2006 
04:38 pm - ch ch ch changes
bam
This past week has brought a major change to my lifestyle. For the past three years I have not been eating meat. Thanks to Anthony Bourdain, that has changed.

You may recognize Bourdain from his show on The Travel Channel, "No Reservations". Or, you may remember his as the author of "Kitchen Confidential", which inspired a short lived program on Fox. I've been reading his writing about food voraciously. He writes a lot about meat. And, his writing is good enough that I couldn't hold out any longer.

I decided to make my foray back into a carnivorous lifestyle with patience. That means that I prepared a meat dish that takes three days to make, pork rillettes. This is pork shoulder, pork belly, and lard. You cook the shoulder and belly, with spices and liquid, for six hours. After letting it cool, you shred the meat (think bbq pork) and put it in a container. Then you put the lard on top. Leave it in the fridge for three days, and it's good to go. I smeared some on a baguette. It was delicous.

Next I decided to make Onglet Gascon. This is hangar steak cooked with bone marrow. Frickin' bone marrow! Again, it was delicous.

I'm not sure where to go from here. I still have no intention of eating hamburgers. I will never go near chicken breast. I want flavorful meat. Maybe I'll see if there's a butcher that can get me some kidneys. I hear they are quite good.
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