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.
…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.
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.