Heh. Bone. Heh.

Meat is always more flavorful when cooked on the bone and I do so whenever possible.  You are correct, though, that I debone lamb legs to enable them to cook more evenly. They are tricky on an open flame because the meat is so fatty, and between that and the oil from the marinade you definitely wrestle with flareups.  With the leg intact you’d have too much char on the exterior by the time the interior was suitably cooked.  I don’t waste the bones, though, but used them to make a gallon of tasty lamb stock.  Trying to come up with some creative uses for that and certainly welcome any suggestions.

Heh. Bone. Heh.

Meat is always more flavorful when cooked on the bone and I do so whenever possible. You are correct, though, that I debone lamb legs to enable them to cook more evenly. They are tricky on an open flame because the meat is so fatty, and between that and the oil from the marinade you definitely wrestle with flareups. With the leg intact you’d have too much char on the exterior by the time the interior was suitably cooked. I don’t waste the bones, though, but used them to make a gallon of tasty lamb stock. Trying to come up with some creative uses for that and certainly welcome any suggestions.

Hamburgers Tonight

Kind of excited, I must admit. Trying a new mix of meats. Had my butcher grand a 50/50 mix of chuck and tri-tip this time.

Wondered why the cheese was sitting out in the middle of the afternoon for a moment…

…then realized why. Of course my wife is freshly grating cave-aged parmesan over the imported Italian pastina we are serving our 9 month old daughter.

Still the best.

Doesn’t photograph terribly well, but I made chicken and shallots in a mustard cream sauce tonight.  Actually licked my dish clean.

Doesn’t photograph terribly well, but I made chicken and shallots in a mustard cream sauce tonight. Actually licked my dish clean.

Tags: Food Dinner

Food Issues

Let me preface this post by reminding you that we are resolutely middle-class, and I have literally never spent a dollar that I didn’t earn. I had some really lean years, and the depredations I endured along the way undoubtedly led to my current embrace of certain food-related indulgences.

That being disclaimed…

I have developed a potentially unhealthy relationship with my butcher. The other day I told him I wanted some steaks. He knows me well enough that he walked past the case full of prime beef and made his way to the walk-in cooler. He knew that by steak I meant NY Strip, and that I wasn’t interested in anything pre-cut. He knows I want mine cut from the bottom of the short loin while I watch it happen. He knows I mean dry-aged. He knows to trim the tail but leave an extra half-inch or so of fat when he does. Told him I wanted to be good and to cut them an inch and a half on the bias; he winked and nodded before cutting me some two inch steaks. Fucker. They’re beautiful.

Jumped the gun on the fish roe with Harper. Read some websites that said nine months is old enough to eat it, so I bought her some fresh salmon roe at Russ and Daughters. I bought a half pound, actually. That’s a lot. I also had the thought while there that if salmon roe is good for her sturgeon roe must be even better. So I bought her some caviar. E made me call our doctor and he said that she shouldn’t try it before she’s a year old. So Moe and I have been eating a lot of caviar. I do understand how fucked up it is that my dog eats caviar but it does have an expiration date and I can only handle so much.

I’ve totally banned Pacific fish for the time being. Don’t want to gamble on radiation with the whole Fukushima thing. I know that sounds like something a crank might say, and I didn’t take it seriously either until Jewel Bako switched exclusively to Atlantic Ocean sourced fish. I know that’s not very sciencey of me but screw it, if my favorite sushi place is concerned why shouldnt I be? Currently researching the best mercury free, wild caught fish I can source from the Atlantic and welcome any suggestions.

Three day marinated skirt steak on lime tortillas with roasted peppers and spanish rice casserole, all made from scratch.

Three day marinated skirt steak on lime tortillas with roasted peppers and spanish rice casserole, all made from scratch.

Tags: Dinner Food

I could watch this on a loop for hours.

Harper’s First Lox

Swung by Russ and Daughters to pick up some lox for my daughter. We are just beginning to expand the foods we are giving her and salmon seemed like a great start. Research showed the only concern being the salt content of smoked fish, so I was careful to give the fish a good rinsing and limited her portion to four small pieces. I chose belly loin, the tenderest and mildest part of the fish, and had some cut off a line-caught wild Scottish salmon. The best fish you can get, really, without hitting the fish market in Tokyo. At $80 a pound it better be.

She was a little perplexed initially and the first two pieces were tossed to Moe. After I showed her how I ate a piece and made yummy noises she grabbed one of her own and popped it in her mouth. At first the new taste confused her but she quickly grabbed for another and started smiling. Mission accomplished.

BZ Grill Best gyro I ever had.  Don’t get me wrong, I love the good old loaf of ground lamb but your typical gyro has nothing on this place.  They thin-slice pork and marinate it in Greek spices overnight then stack and slow roast it on a gyro spit.  The result is the same flavor profile you get from the typical gyro laid over some crispy, crackling pork slices.  Heaven in a pita.

BZ Grill Best gyro I ever had. Don’t get me wrong, I love the good old loaf of ground lamb but your typical gyro has nothing on this place. They thin-slice pork and marinate it in Greek spices overnight then stack and slow roast it on a gyro spit. The result is the same flavor profile you get from the typical gyro laid over some crispy, crackling pork slices. Heaven in a pita.

Tags: Gyro Astoria Food

One of the great things about my job/life is that I never know where I’ll wind up on a given day. I use this to my advantage, chasing down the best food wherever I find myself. Today I have business in Astoria, so I’m going to give this place a try.

Dinner.

Dinner.

Tags: food pasta ragu

Empire Biscuit

Empire Biscuit

Braised short ribs over polenta.  Meat was perfectly cooked but I need to work on my spice game; the flavor profile was a little lacking.

Braised short ribs over polenta. Meat was perfectly cooked but I need to work on my spice game; the flavor profile was a little lacking.

Working on my short game.  Braise Cheezus.

Working on my short game. Braise Cheezus.