Cooking with a Butcher's Apprentice, Part VI - Reunion Ribeye

[komos]

In celebration of seeing V for the first time in two months, I simply had to cook. And because he had detoured on her way home from a conference in barbecue country (Lexington style, iirc), secured transport into the hippie hills in the wee hours, and braved the treacherous path up to the cottage on crutches and in a boot, I wanted it to be

Comments

[oceanic]

I am full of warm fuzzies that you guys got to see each other, and full of envy for that steak. :)

[komos]

It was far to short, but a great time nonetheless. Seems like we squeezed a whole lot into 36 hours.

I'll not pretend that I've any real idea of what I'm doing with any of these posts. I know what I like, know a little technique, and poke around on the internets for ideas and applications. So far, things have come together really well, and it's been writing the tongue in cheek accounts.

[oceanic]

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]

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?

[faux_eonix]

Just to be clear, she said you'd lose weight even if you weren't trying. Which you have.

Also, don't forget to mention that while you're waiting for the oil in the pan to heat up, you should snuggle with your gimped out wife, enjoy tasty local cheeses and watch The Hangover. ;)

[komos]

I have, and I wasn't. I mean, trotter red sauce isn't exactly health food.

I'm likely not going to remember much from that film outside of Mr. Chow, but it's totally worth it.