[Most Recent Entries]
Below are the 17 most recent journal entries recorded in
|Thursday, February 14th, 2008|
|Meat related crime in Buffalo, New York in 1887.
January 26, 1887
“Franklin Bros Meat Market 331 Niagara St entered some time this AM through rear cellar door place thoroughly ransacked think two hams stolen.” March 3, 1887
11AM “Gotlieb Neher Orchard Park Ny reports he had stolen out of slaughter House last night 1 dressed Calf and about 25 chickens 2 black others speckled – the thief and property passed through the Seneca st Tollgate about 1 oclock this am Keep good lookout around markets.”
12:45PM “Make inquiries at all butcher shops in your precincts if they bought a dressed calf with a grayish skin hanging on it from a farmer this am let us know soon as possible we have man here who is supposed to be the thief.”
1:35PM “A Calf answering your description weighting 50 lbs was bought by butcher Krokold Cor Michigan & Goodell sts this am from a dealer in calves &c who lives out on the Seneca st Road somewhere have him stop here this afternoon Sergt Bodamer”
3:15PM “Release the man you have there King has investigated the case and it is not the calf Sergeant Bodamer”May 3, 1887
1:50AM “Have men search all wagons Coming into City tonight load of Bob Veal left Water Valley tonight for this City if found arrest parties and notify John Rast Cattle Inspector 456 Fillmore Avenue”
|Thursday, January 31st, 2008|
|Wednesday, March 28th, 2007|
It has been awhile since I've posted here, but as many of you know, it hasn't hindered my eating any. I'd like to talk to you today about catfish. You need about a 4 pound fish.
Pre-heat the oven to 350 degrees, baby.
Youre going to need to make some sauce. Chop up 2 white onions, a red pepper, and about a quarter cup of green onions. Fry all of that in butter until the onions are finished (clear-ish) and then add about 8oz of tomato sauce and a quarter cup of parsley. Simmer it.
For the stuffing, you will need about a pound of raw shrimp and about a half pound of crab meat.
If you use imitation crab instead of real crab (which I often do because imitation crab is still damn good), you should make sure that you know you are eating one of these guys:
Pollack is the good stuff- and so who really cares if it is ground up and made to look like crab meat?
At any rate, you fry up your raw shrimp and 'crab' in butter and maybe a quarter cup of chopped green onions. Don't drain the liquid from the fish. Add bread crumbs until the stuff has a gumbo-like quality. Line a pan with tin foil, gut the fish, and cram that business into the belly of the beast.
Pour the tomato sauce over the thing and wrap tightly in the foil.
Bake for around an hour and you will be very happy with yourself. Current Mood: nostalgic
|Friday, December 1st, 2006|
|A Moment of Your Time for Fish
This entry of Meat Love is dedicated to my perpetual adoration of Fish. I eat a great deal of fish. Fish are sexier, lighter, and somehow more devious than mammals- in terms of flavour anyway. The gods look with favor on creatures from the ocean; Great Poseidon, I bow in thanks.
These little fellows are called Butterfish. That’s right, Butterfish
. Their meat is a little on the sweeter side, but it would take a great number of them to make up a whole meal.
One problem I have with them is their flimsy little bones:
But with a healthy dose of bread crumbs, egg, flour, and whatever seasonings seem appropriate, they serve well to accompany something heftier… like Skate and pasta.A Moment Of Your Time To Pay Tribute to Where It Tends To Come From
|Tuesday, October 24th, 2006|
|Tell Me Why... Do Girls... Love Horses? -Adam Ant
Within the last week, I read an advertisement in the New York Times
which brought to my attention that Horse slaughterhouses are still in operation in the United States. A very small amount of effort brought me to discover that two of the three slaughterhouses are located in Texas, and the third (though burnt down in 2002) is being (or has been) rebuilt in DeKalb, Illinois. The advert begins like this (with patriotic flare):
And has this picture at the bottom:
It is a strange thing to me, this whole business. I am not sure I understand the concerns being presented. It almost seems like the idea is that horses shouldn't be eaten. What I can't understand is why horse has not been offered on the menu of any
restaurant... even before the legislation passed last month to ban the slaughter of horses for meat in the US. Perhaps it is as simple as sentimentality- I highly doubt that any significant number of people would object to the breeding of spiders to eat. The more sizable and human-like a mammal is, the more likely we seem to have a fit about killing and eating it- the more their death reminds me of my own, the more I am going to fight against it. Bloody ridiculous. Serve up the horses!!
Enough of that nonsense. Here is a dish that means a great deal to me. It is quite simple to make, but it reminds me so overwhelmingly of my childhood that I tend to get teary-eyed when I eat it. Burger Bundles
Here is a bit of that business:
And a bit of this:
My life would be woefully inadequate without Burger Bundles, and I take this opportunity to praise my mother for them.
The Texas Chainsaw Massacre
post will come up next time; I was sidetracked by this horse business... and am still feel kind of sick about legislation that restricts me from enjoying something just because of... what? I am still not quite sure. Why didn't they just pass a law regarding methods of harvesting, slaughtering, and distribution? A ban? I am getting worked up, so it is time to sign off.
Keep those knives and forks raised high!
|Wednesday, October 18th, 2006|
I’ve been concerned about posting anything at all to follow up one about eating bull penis, but I realize that I have to just sort of breathe deep and move along. Given the amount of time since my last post, a great deal of meat has been prepared and eaten. I’ve purchased meat as well- and strangely, I actually have chicken in my freezer. Chicken is something I don’t tend to buy… it doesn’t have the feel and character of other meats- even fish seems to weigh more heavily on the spirit than chicken. Nevertheless, sometime soon I will prepare a chicken dish- and will surely love it.
If you take a look at these ingredients (take especial note of the Tobasco sauce):
You think one thing, right? Barbecue! Hot holy hell, barbecue! A rarity in this house because to really do barbecue properly, a grill is essential. Now I don’t have a grill because at this point, I’ve nowhere to put it, and little space to make use of it. However, now that I am thinking about it, I really should get a charcoal grill- I could probably keep it in the basement, and utilize it near the steps of my entryway.
The oven was the only way on that day, and after bringing it ‘round, it looked something like this (Note the corn and the Shaw; all corn should be eaten with a heap
Travel with me now away from the red meat and on to one of my favorite meats: fish. I am very partial because I fancy myself to be an amateur fisherman, and will one day aspire to be a pro. After having a horrible day, I decided to make my life better by purchasing a flounder. I had meant to take a picture of it before I gutted it, but forgot entirely to do so. Here is the beauty:
Note the eyes. There is something wonderful about the thought of having two eyes on the same side of your face:
For the preparation, I had taken fresh capers and let them sit in the refrigerator for a few days in a pile of sea salt. On the day of the cooking, I decapitated the flounder, rolled it in a salt-flour mixture, and heated up a fry pan with about a quarter-inch of blended oil. For some reason I can’t bear to use canola oil or vegetable oil by themselves… In a saucepan, I heated up the squeezed lemons, the rinsed capers, and a stick of butter. The flounder was fried and then covered with the sauce. Simple salty and salubrious.
All of you who are flounder fans, like myself, you know that the biggest problem with them is the bones.
The bones are frighteningly strong, thick, and sharp. Consequently, the tail and the fins can’t be eaten, however delightfully crisp and tasty they would otherwise be.
As a final point in this post, I want to mention store-bought meat. The fact is that a fish, deer, person, crustacean, or other animal looks very tasty in the wild. How peculiar is it that packaged meat still looks mouthwatering even shrink-wrapped in Meijer stores? The answer is so simple, it is almost funny. The answer is: Because both are meat
. Why does it still look good all wrapped up in a grocery store? It is the same thing that walks around in the field or forest, and swims in the rivers, lakes, and oceans. It is the same thing and we do love it.
(photos courtesy of David; ca. 1996 or 1997)
My next post will be on the use of meat in Tobe Hooper’s Texas Chainsaw Massacre
. Thanks everyone! Forks and knives up!!
|Thursday, August 17th, 2006|
|Taking the bull by the...
Up until this point, this rather sporadic journal has focused primarily on meats prepared by my own hand or with my own recipes. I am going to take a step away from that this time around, and instead sing the praises of Kenka in East Village, New York City. On Monday, 7 August 2006, I was treated (by a very generous host) to a shared meal at this traditional Japanese restaurant. While udon noodles and a sort of Japanese version of country fried (pork) steaks rested on the table, I was fortunate enough to have the opportunity to try my hand at eating the cock of a bull.
This is what the penis of a bull amounts to (Image from University of Wisconsin Animal Science 434 lecture diagrams):
The opportunity to eat bull penis had never really come up, and I was rather pleased to have the chance. It was a mere $5.50US.
As far as I can tell, the member was boiled- and looked
to have the texture of tongue. It doesn’t.
That image was originally in color, but the summer has been so bloody hot, and the restaurant equally more so, that I discarded the color information to spare you the glare off of my face. I had this idea in my head of what it would be like to eat a cock- and it was pretty much dead on. All you have to do is imagine you are biting down. It is exactly like that. You’ll take note that in the picture above, the penis is resting in a pretty bed of some kind of non-meat, and it is accompanied by a small dollop of a wasabi/mustard sauce. I was tempted and then regretted putting the wasabi on there. It was almost enough to make me puke up the whole spiel.
When it comes down to it, eating penis is precisely what you would expect, with no surprises. The foreskin is kind of slippery and hard to get your teeth through; the rest of it is firm and only the slightest bit spongy. It wasn’t bad
, and I haven’t ruled out a second round when I get back to New York.
Oh yes… and I suggest a glass or two of sake beforehand, and maybe one afterwards as well…
|Friday, June 30th, 2006|
In my never-ending research I came by an interesting notation in a letter dated September 113, 1802, from William Shippin to Bell. I think that it is a terrific example of the sort of place meat had in social interaction at the time:
“…cant you make it convenient to call here as you return & eat a bit of beef with me?”
And I say to all of you who are ‘round my house:
I would love for you to call here and please sit and have a fine dinner of beef with me
. Current Mood: Jovial
|Tuesday, June 20th, 2006|
| What about soft-shell crab?
(Photo from The Washington Department of Fish and Wildlife
The question is often asked, and not often enough replied to. I would answer in this way:What about soft-shell crab?
Take a pair of kitchen scissors, and cut off the crab’s face- just far enough back so the gelatinous material behind it is easily removable. Using your fingers, just sort of pull out the ball of semi-opaque jelly. Next, lift up the shell on each side of the crab, and pull out the gills. A quick cold water bath and the crustacean is ready to cook: And we give thanks.
Crab alongside red corn:
Take a quality fry pan and give yourself about a quarter inch of blended canola and vegetable oil in the bottom. Toss those fellas in there.
In a saucepan, melt about a stick of salted butter with the juice wrought from two lemons- and then by the gods, prepare for heaven.
An ode to cooking beef/onion/pepper kabobs out in the woods:
Life without meat would be life without life.
|Monday, February 27th, 2006|
Saturday evening ate a MIKI- and the dishes looked like this:
Along with a large server of Hot Sake (MIKI House) and a glass of plumb wine.
Compliments of the Bar, we were made two extremely elegant mussels to finish the meal- and they were ‘to-die-for’ exquisite.Sunday
The idea is that you take the pork chops (center cut is the best option) and brown the things in a skillet (12” with 1” high sides) with hot vegetable or salad oil.
In a bowl, you combine a half can o’ cream of onion soup (or cream of mushroom if you are a perverse sort) with about a quarter cup of water (or milk).
Add about a quarter cup of peanut butter. Chunky? Creamy? Doesn’t matter to me.
Add a generous tablespoon of Worcestershire, maybe a teaspoon of salt and a teaspoon of black pepper.
Slice up 3 or 4 yellow onion (thick slices).
The pork is in the pan still. Place the onion slices on the chops and then pour the peanut butter mixture over the whole damn thing.
Cover and simmer for 45 minutes.
Later on this same day, I sautéed onions in Worcestershire, with some Lowry’s SS. Sliced up some Polish Sausages and mixed them in. Earlier, I had left egg noodles to soak in salt water. These were heated up and served alongside the sausage/onion combination and ice cold white-wine soaked sauerkraut.
And that is how you do things well.
|Monday, January 23rd, 2006|
This previous Friday night, I spent at one of my boss’ homes. Her meal preparation was superb. I could talk all day about the green beans or the rosemary potatoes, but I don’t think that I will. Instead, I am going to just briefly mention the meat dish that was prepared. She had apparently marinated pork tenderloins in some kind of Jamaican sauce and then slow-baked them. Absolutely terrific. That alone would have made for a hell of an evening.
Saturday saw only one meal- of sauteed onions with sliced and seared chicken sausages with feta cheese and spinach. I will tell you this for nothing: ground chicken and ground turkey really fail to do much of anything for me. The texture is rather weak and the taste is bland. You might as well be eating Tofu. That being said, the onions were spectacular, as all onions are- and the feta helped bring the chicken around to the point where the meal really was rather pleasant.
Last evening, I purchased about a pound of what the meat market sells as “shoulder tenders”. I suppose that sounds better than “chuck tenders”. Sometime I will scan a nice image of a cow showing all of the cuts… I scoured online for a nice image of that sort, but really fell short. All of them are either illegible or not as complete as I’d like them to be. Anyhow, I purchased the ol’ ‘shoulder tenders.’ As you probably assumed… these are shoulder cuts- chuck cuts. The other sorts of chuck steak cuts are these:
• Beef Chuck Eye Steak
• Beef Top Blade Steak – sometimes called “flat iron” steak
(image taken from www.steve-o.com)
Here is a brief tale of what I did with the items: Took the steaks and marinated them in a mixture of soy sauce, paprika, garlic, water and finely chopped red shallots. About a half hour of that situation and the meat was placed in a shallow baking dish, covered with tin foil alongside several whole white shallots. The oven was preheated to 375F and I cooked those guys for about 35-40 minutes… which may have been too long. The cuts were of different thicknesses and so one turned out ‘done’ and the other was ‘medium.’ I prefer a hot pink inside, so I probably should have shot for a half hour in the oven.
|Monday, January 16th, 2006|
The weekend is over and along with C____ I have tried a couple of new things. The first regarded preparation:
-4 sizzler steaks.
-Wet ‘em down with water.
-Powder those guys with that ‘awesome onion’ powder used for ‘bloomin’ onions.’
-fry in about ½ inch of vegetable oil mixed with canola oil.
That was on Friday night (the 13th). Was it unhealthy? I sure hope so. Some years ago I had prepared ‘deviled steaks’ and I was sort of tipping my hat to that procedure while cutting about 30 corners by not preparing my own ‘breading.’
The second new thing was much more exciting. The idea has been to eat at least one new type of meat every week. Finances are saying: probably more like every two weeks. Went to the fish market and bought two Mahi Mahi fillets (about 1 inch thick). For all of you who really take this as seriously as I do, here are a couple of pictures of the fish:
(photo from www.adventuresinparadise.vu)
(photo from Robert Reyes on www.freediver.net)
These fish are up towards the top of the food chain- they eat fish and crustaceans alike. Apparently the name Mahi Mahi means ‘strong-strong’. The Mahi Mahi is a dolphin fish.
So here is what we did last night at about midnight:
Mahi Mahi fillets
½ cup lime juice
1/3 cup panko (Japanese breading)
¼ cup of chopped macadamia nuts
1 tsp minced cilantro
A dash o’ salt
4 tbsp butter
1. Marinated the fillets in lime juice for an hour.
2. Combined panko, nuts, cilantro and salt in a bowl.
3. Melted half of the butter and mixed in with the panko mixture.
4. Poured the rest of the melted butter in a baking dish.
5. Placed the Mahi Mahi in the baking dish, rolling it in the butter.
6. Coated the fish with the panko mixture.
7. Baked that bastard in a 350 degree preheated oven for about 25 minutes.
Ask me how that was. The answer is: amazing. Apart from eating trout cooked on a cast iron skillet right on the stream, this is the best fish I’ve had. And it better have been- it cost $23.95/lb.
|Friday, January 6th, 2006|
|Catching up despite 12-day sickness.
23 December 2005:
Was treated to dinner by Arthur H. When I am treated to a free meal, I consider it to be very courteous to allow the financier to choose my plate. Given my host’s strict vegan diet, I rather expected to be eating a plate of some kind of bean- fashioned in some way such that it feigns as though it is as substantial as meat. Instead, I was quite surprised when he ordered me ‘whatever was the most out of the ordinary dish offered.’ Delight followed when my wonton soup order was changed to a rice-bamboo-chicken something-or-other soup. The name of the entrée escapes me, but it consisted of a number of small octopuses, ginger, scallops, steamed (larger) octopus suckers, shrimp and broccoli in an extraordinarily spicy Thai sauce- whose base seemed to be coconut milk. The dish was amazing
- so kudos to Golden Chopstix, Traverse City. The only things I couldn’t get down were the broccoli trees.29 December 2005:
Was treated to dinner by my brother. The concept of having my meal chosen for me was abandoned in lieu of my brother and I had a dinner of battered shrimp and what the Outback Steakhouse calls: “aussie fries.” They call the sauce served with the shrimp “aboriginal” and somehow I am reminded of Monty Python’s Meaning of Life
. Enough said. The rest of the table had steaks. Good news: The Outback Steakhouse carries Henry Weinhard’s root beer.
My sickness prevented me from taking notice of any dates apart from these- and my sickness currently prevents me from thinking too hard about it. The important facts in the case are these:
1. On two separate days I dined at Mabel’s restaurant in Traverse City, both times taking part in the No. 44- with sautéed onions topping it. Tomatoes sicken me when they are in a recognizable form.
2. David treated me to tacos which we ate while watching The Narrow Margin
by Richard Fleischer. Taco House, Traverse City is the place for tacos when you cannot make them yourself.
3. Such good food for my surprise graduation party (on the 31st of December?)- if only I were healthy enough to have enjoyed it. Cold shrimp and cocktail sauce- standard cheeses, no-bake cookies- etc. etc.
4. Right before leaving Ann Arbor (22 December?) purchased two $10.00 sausages from Zingerman’s delicatessen. Cacciatore. They are worth twice that amount.
Regular entries beginning… NOW.
|Thursday, December 22nd, 2005|
|Meat in Cinema: I
As you are doubtless all aware, Jan Svankmajer's new film is on its way. It's title is Sileni
and according to the Prague Post, "Outside of God, Jan Svankmajer is the master of meat puppets." As yet, it is unavailable for purchase- let alone for purchase here in U.S.A.-land. However, its foundation lies in the writings of two of the greatest writers... ever, really: Donatien DeSade and Edgar A. Poe. I will post a full review of this film, with perhaps some useful insights once I am able to view it in its entirety. For the sake of goodness, I highly suggest that you all take a good long look at this:WMV Trailer for Svankmajer's Sileni
(Image from Czech-tv.cz)
|Raw food last night? Nope.
The Christmas season is quickly on its way, and I am headed up North very soon. Consequently, I had thought, it would be a very wise task to make sure that nothing in my refrigerator would be expiring before my return. As it happens to be, I had a single steak, which had been leftover from my graduation weekend, last. Sitting in my kitchen, in a creaky and unstable chair, I had closed my eyes and thought about the vital question:
What to do with the steak?
Should it be marinated in a speedy fashion (with some kind of vinegar)? Should it be deviled or fried with onions? Should it be baked in the oven? What would it mean if I were to bake it in the oven?
From what I understand, there exist people who insist that food should be eaten raw. I think that their claim is that cooking food destroys enzymes which assist in digestion- that it changes the molecular structure of the food and so renders it toxic. I am not sure what ‘toxic’ means here, but I will say this: I decided to both fry and
bake the steak.
1. Pre-heated the oven to 375 degrees.
2. wrapped the steak in about 6 or 7 pieces of thinly sliced bacon.
3. Fried the bacon-wrapped steak with a very small pad of ‘real’ butter.
4. In a small bowl, mixed about 3 tablespoons of a Montreal Pepper Steak seasoning with about 2 tablespoons of extra virgin olive oil.
5. After the exterior of the meat was browned nicely, placed the steak in a baking dish and coated it with the pepper. A dash of Worcestershire is mandatory.
6. Baked that son of a bitch for about 35 minutes for a nice medium rare steak.
I should make a side note here: Whenever I use bacon in a dish that goes in the oven, the bacon develops a rather tough consistency- much tougher and less crispy… more like Canadian bacon (my aunt used to call Canadian bacon ‘shoe leather’).
My imagination has been wrapped up in exam study, so I ate the steak with egg noodles in butter.
One last word on digestion, overweight people due to eating cooked food and the destruction of enzymes: My grand-dad died rock solid and tough as nails- he went out after feeding the cattle (a rather vigorous and heavy duty task). Not only did he spend his whole life eating cooked food, but I am going to wager that well over half of his diet was exclusively cooked animals. On various websites dedicated to the raw food trend it is claimed that cooking is responsible for American obesity. That is a strong claim and really needs something strong to back it up- you can bet that my family doesn’t help support it. Get off your couch, put down the fork and do some manual labor!
Oh, one more thing about this matter: Food is one of the greatest pleasures in life- if I cut 10 years off of my life by eating in a manner that is not conducive to my health (like how I tend to like cooking my meats/starches in lard), so be it. I would voluntarily sign over a year of my life for another rack of lamb.
|Tuesday, December 20th, 2005|
This evening scoured the fridge. Despite the substantial amount of food inside, I noted a single piece of Tupperware which housed a combination of beef and pork cubes I’d had on separate occasions over the last week. By cubes, I mean small one-inch or so pieces of meat cut from a larger roast. So as not to let them go to waste, I set to work.
Pre-heat oven to 350 degrees.
2 Onions, peel, slice in half.
Set the onions in a Pyrex glass dish, drizzle with extra virgin olive oil and Worcestershire.
Place onions into the oven for approx. 35 minutes.
Remove onions from oven and place all of the leftover meat cubes into the baking dish.
Salt, pepper, Lowry’s, a little tobasco and about 2 tablespoons of water… cover with foil and place back in the oven.
Another twenty-five minutes in the oven, then remove tin foil. Another 5-10 minutes in the oven.
Remove. Place in serving dish. Some of the best leftovers I’ve had in awhile.
Beginning yesterday, I’ve constructed a plan to eat at least one entirely new dish every week. By entirely new, I mean that it will be as far outside my known experiences as I am able to make it. Suggestions are very welcome. Last night, I ate a very large fillet of this fish:
(photograph from the Aquarium Project, at web.ukonline.co.uk/aquarium), It is an Anarhichas Lupus, a Wolf Fish, a very slimy deep sea fish that eats urchins, mussels and starfish whole. It is also called Tiger Fish, Tiger Tetra and (I assume affectionately) ‘Piranha Eater.’ According to thetropicaltank.co.uk, the thing is “highly predatory” and can be “very aggressive.” Apparently, there are nine species of Wolf Fish… I am pretty sure that I was eating the Atlantic Wolf Fish. Here is one just pulled out of the water:
(photograph from Magnar Aspaker's webpage) The fillet was fresh- or as fresh as can be obtained here in Ann Arbor- cut from the already gutted fish right before my eyes. The fish was of the slimiest kind… kind of like an eel… and quite ugly- or quite beautiful. I took the fillet, cut it into three sections and coated it with a water-egg mixture. In a bag, I mixed a combination of powdered ground bread and what I will just call ‘a heap of different dry spices.’ I used a rather substantial amount of ground red pepper. The fillet sections were shaken in the bag, coated with the breading and then placed in about ½ inch of a mixture of canola oil and vegetable oil. For good measure, I cut up an onion and breaded that as well, tossing it right on top of the fish. Egg noodles with butter and McCormick’s to accompany the whole deal. The meat was white and very heavy, only slightly chewy in a clam-like sense. I feel like if I had used less powdered red pepper, I would have been able to appreciate the flavor of the fish itself more. All in all, the wolf fish is a winner- and will be seen on my plate again in the near future.
In honor of the wolf fish, I am going to make my next ‘new’ meal one of oysters… because as far as I know, I’ve never eaten them. And of course that means not buying shelled ones… Fuck shelled oysters. I may have to wait until I get back from Christmas vacation for that. Here is something: I’ve never eaten Alaskan King Crab. Cand. and I will be taking care of that business on New Year’s Eve- whilst watching a Fernando Arrabal marathon on the big projector. Yeah!