April 2006 Archives

CHECK OUT THAT PORK ROAST !!! This is clear evidence that last week's special, Berkshire Pork Shoulder Roasts stuffed with Lemon, Green Garlic, Spring Onions and Greens existed and ruled the planet for a few hours. If you have any doubts whatsoever about the quality of these specialty roasts from Fatted Calf, doubt it no longer pally boy. I have PROOF !!!

And now, do you have any doubts about the Little Lamb Leg Roasts stuffed with Picholine Tapenade? No, I didn't think so. Run, don't walk to their order here page. I just did, heh. I feel as though it's time for a smoke.

OoOoOoo, look! Duck Crepinettes with Roasted Walnuts and St. George Kirsch. Love the duck, I think it's time for a package of 2, eh? Yes. Well, as near as I can tell, FC has a totally bitchen menu this week. And you know what? The weather looks as though it will not suck. A fresh spring day out at the farmer's market, I can't think of doing much else. The green garlic is out, asparagus is plentiful and tons of great citrus. I got a load of these really cool little grapefruits last week, so nice. The best part is that they taste like they're supposed to. Not like those old grocery store ones. You know? The ones where it's a crap shoot whether it tastes worth while or not? TOSS.

So, pack up your reusable sack and hit the market this weekend. I hope to see you there!

Biggles

Please read on to Fatted Calf's Newsletter not written by me ...

It was exactly 2 weeks ago when an email from Toponia rolled in. I noticed it just as the sun was going down on a nice spring evening. One of those evenings when the doors are open, windows are open and the neighborhood is so quiet all you can hear are the mosquito hawks knocking against the walls. Their smoker needed a new home, either mine or someone else's, and we had barely 3 weeks to get it out. Did Meathenge Labs have the room? Was I willing to negotiate this 1200 pound beast out and through our citiy's little streets? In a 1974 Ford pickup truck belching black smoke at every turn?

It was exactly 2 weeks ago when an email from Toponia rolled in. I noticed it just as the sun was going down on a nice spring evening. One of those evenings when the doors are open, windows are open and the neighborhood is so quiet all you can hear are the mosquito hawks knocking against the walls. Their smoker needed a new home, either mine or someone else's, and we had barely 3 weeks to get it out. Did Meathenge Labs have the room? Was I willing to negotiate this 1200 pound beast out and through our citiy's little streets? In a 1974 Ford pickup truck belching black smoke at every turn?

ACK !! HANG ON !!! It's not what you think. Hang with me for a moment.

I'm not a huge fan of frozen meat. I'm not a huge fan of freezing many foods. Ice cream freezes really well and so does stock. Ice cubes are a perfect candidate for your freezer, either a top mounted rig or the fancy bottom freezer models. And I'm still not a fan of frozen meat. Mostly because living in the San Francisco Bay Area, I can get some world-class fresh meat on a daily basis with little or no effort. So, why should I bother with Omaha Steaks?

I know it's late and past ordering time, but I just placed my order for the above roast. I'm getting MINES!

Man, I think last Friday was the 2nd time I've missed reposting my version of Fatted Calf's weekly newsletter. What kind of insane world do we live in? And this week? I'm a day late! Yeah, you know whut? Took the week off and have probably been at the computer no more than 20 minutes the entire week. While some of you let loose a scream only heard by those exposing vampires to sun, it's been painfully nice. Wiggling ones toes in the freshly cut grass while pondering whether to trim the rose bushes or whip out the 5hp briggs & stratton tiller for some fun is a tough decision at best enjoyed over a cool refreshing beverage. Oh, that's why the grass ain't cut yit. Heh. Guess the grass was longer than I remember ...

Hey everyone, it's good to see your faces. Listen up, this week's Fatted Calf menu is pretty fricken cool. Their newsletter rolls out with someone there attending a hog killin' at a local ranch of some sort. Oh no you DIDN'T. Don't EEEVEN give me that crap. Listen up, if you eat any kind of meat, some animal gave up the greatest good. And it's only right that everyone that eats thine flesh watch. Pay your respect and love for that beast. Otherwise? See you in the vegetable isle pally boy, or girl. I think everyone should attend such a thing. Humans are omnivores, plain and simple. Think different? Check out those choppers in your mowf. They meant for meat, get over it. You don't have to eat it every second, nor do you have to club people over the head because of it. We are what we are, enjoy the pork.
And oh what a pork we have! Berkshire Pork Shoulder Roasts stuffed with Lemon, Green Garlic, Spring Onions and Greens sits right at the top. And since I'm late here, prepare to show up at the Berkeley Farmer's Market at 10am sharp or 10 minutes early. GET YOURS.
The number 2 thing to have a gander to is the Boudin Noir. This here people is the blood sausage. Honestly, it ain't my trip. But many enjoy and if you do? This is the time to jump, because brother? It doesn't get any better. How do I know? I don't really, but I've never heard a bad word about said sausage.
Pork Crepinettes with Duck Liver, Pistachios, Caramelized Onions and Marsala come up 3rd in this line-up. Read those ingredients, I shouldn't have to push here. You get the idea, get a package for a little happy in your life.
As I wrote the last line I went through their menu, top then down. Honestly, I could waste more of your time gushing. Read it, lust it and head out this coming Saturday moring for a little slice of heaven on this planet of crazy.

*-smooches-*

Biggles

Oh man oh man, oh man. The weather here is bright, warm and clear with a finish of crispy clean. The family and I recently returned from a fine 2 day getaway and are doing well. I come here today with a recipe I sorta followed from a newly translated cookbook, La Bonne Cuisine by Madame E. Saint-Ange. This revered tomb was lovingly translated by an amazing man by the name of Paul Aratow. Why am I so googly over such a cookbook? It was originally published in 1929 and has probably been a bible of sorts for many French Chefs since then, such as our beloved Julia Child. And today, I find it such a great big fat hairy deal because only last year was it released in English!
At first I considered the recipes a little long winded, mostly because for the 1 recipe I was interested in for that moment, I already knew most of the ins and outs. But then I realized, if someone didn't know how to deal with wild game (a rabbit), this book lays it down so you know what to look for and how to judge. This book is a walk-through guide to French cooking and a glimpse in to the past. Some times it's this good to be alive.
Before we dive in I would like to give a warm congratulations to Ten Speed Press of Berkeley for landing the opportunity to publlish this book. This most surely is a chesire moment for ya'll. Okay then ...

I have a whole fresh rabbit, a fancy cookbook and a little time. Interested to see how it all came together?

Man oh man, you don't know how long I've been waiting for this. Probably 6 months ago Meathead offered up this idea and I swore to the Norwegian Meat Gods I would carry it through. Rarely do I jump in to any holiday with themed recipes or foods for Meathenge, but this warranted my attention.
How could anyone pass up the opportunity to cook rabbit for the Easter holiday?

I got nuthin'. Mebbe tomorrow.

My sister Kallisti of Blastmilk gifted me this set of little piggies and a stove the other day. She figured it was time to get some new props for Meathenge, she's right. Said she bought them a while back and enjoyed them long enough, now it's our turn.
I ran home early so I'd have time before dinner to set up and take me a shot. Something new to take pictures of, I couldn't wait. They were all wrapped up in this clear plastic holding thingy and had cardboard props to make it look as though the pigs were in a country kitchen. This is what Furryville is, a country place. You know, out in the country? Pollen, pickup trucks and fruit pies, you know the place. They win the Furryville cooking competition each year, so says the little story book that comes with. I wanna know what they cooked with that 12 burner stove. I would do something with gravy, I think.
They need a little proppin' up, don't ya know. But how can you possibly resist? They gots chile pepper aprons !!! And, of course, they're pigs. No sane person can ever resist a piggy.
Please welcome the Pigby family to Meathenge's prop department, I'm sure they'll have fun wherever they go.

Biggles

YAY !!! We got 1 day of sun !!!! Even so, if you check the horizon, rain is most certainly a moment away. The inspiration comes up on you like a warm fluffy frieght train. All of a sudden you care that your kitchen repairs need to be completed. That you could race home and get some garden chores done before dinner needs to be started. Ideas to improve the garage come and go every 20 minutes, it's great. Then you realize you're out of mesquite and priorities need to be laid. One reminder of that was today's Fatted Calf Newsletter. I'm out of fresh meat! I'll have to head over to Rick the Butcher for today, but for tomorrow, it's Team Fatted Calf I'll be looking for.
The special this week is Little Lamb Leg Roasts stuffed with Olive Tapenade. These are good no matter what time of the year it is, even if you're not quite sure what season this is. FC's lamb is so darned fresh, no gammy flavors. The tapenade is something they make themselves out of special ingredients. When roasted, braised, grilled or smoked, you and yours will smile from toe to toe.
Next up we find some happy Pork Crepinettes with Greens, Pine Nuts & Lemon. I'm a huge fan of the citrus and can only imagine the brightness it brings to the fancy pork and stuffin's. These really should be grilled outside, the added layer of fire really dials it in tight. If you don't have the outside fire, pan fry them on your range. Use a cast iron, copper or stainless if you have it. Non-stick if that's all you have, just don't brown that well in those things. Cook these lightly and carefully, pull when done. Don't cook all the fat out, that's bad. Crepinettes are perfect for breakfast, lunch and supper. Good on a bun, good on a plate, even better on my fork.
OH LOOK, right below is the Duck Sausage with Kirsch. MmMmM, duck. Duck is an excellent fowl to eat, for sure. And the Kirsch is no slouch either. It's an excellent brandy distilled from cherry juice and pits, oh man. How could this possibly be wrong? Get the duck.
Oh dear, they've got Rabbit Pate with Chives! YAY !!! mMmmmm, rabbit & chives.
Okay, I'm losing my mind, it's wandered off somewheres. It's headed off on a meat adventure without me, how rude.
If you're smart, you'll be heading out to the Berkeley Farmer's Market this coming Saturday for some treats. I saw some green garlic last week and some wonderful salad greens. Grab yer cloth sack and follow me, happy shopping!

Please read on to Fatted Calf's Newsletter not written by me.

Isn't goat beautiful? Look at that marbling, notice the rich pinkness of the flesh. How clean it is, glistenny in the glow of my floods. Kinda tough to see the breed, that'd be cashmere for those who have an interest. These goats are grazed on natural range and irrigated pastures. They've never even remotely seen a feedlot, that makes me feel better right there. No antibiotics, pesticides, GMO's, synthetic hormones (what about natural ones?), herbicides, chemical fertilizers ... you get the idea.
Isn't goat beautiful?

Ted of Highland Hills Farm thinks so.

I never want to go through that again. However, if I or anyone plans to maintain an internet presence, having breakdowns will occur and I will most likely be going through this again at some point in the future. Shudder.
You see, I woke up Sunday morning and found that I wasn't able to post to Meathenge. You know, you get errors an junk. I did the typical work arounds and lookie looks. Check your internet connection, recheck your configs, try deleting the last post, rebuidling the archives one at a time. That kind of stuff. I wound up in the forms checking and searching. I emailed my sister to see if she had any ideas.
Nothing.
Monday morning I realized that my comment section is not only hosed, but every last comment in Meathenge was gone. At this point I broke out in a cold sweat.
Sure I backed up, but it was too long ago. Sure it could be something simple, but I could lose a lot just the same. I didn't know.
My sister pointed me towards the support for Movable Type and off I went. 4 phone calls and 2 days later we are back online. I think. The system could still be lacking and/or unstable. So, if you encounter something out of the ordinary, please say something. My email address is located on the left-hand side there some place.
Mebbe I'll get some rest tonight? I could sure use it. If I knew yoga, I'd be using that too.
For today, Meathenge rolls on.

Biggles