My daughter was born 16 years ago, June 4th, a Sunday. Two weeks later, was Father’s Day. Having never been a father on Father’s Day, I took it easy. I’d finished the manuscript of my first book, but hadn’t heard from my editor (I forget nothing, Bill!); I had no prospects and we were near broke. I grilled a turkey. We’d gotten it free, a local grocery store giving out turkeys at Christmastime to loyal customers, and it had finally dawned on me earlier in the week that we ought to eat that thing. By the time it thawed, well, it was Father’s Day. Donna was delirious from no sleep and both of us fretted over our first newborn—”Is it supposed to be black as tar?” “Honey, I think it’s falling off. What do we Read On »
Posts Categorized: Butchery
The Japanese have built a robot that can butcher and debone 1500 chickens in one hour. Watch it in action, via Eater.com.
I’ve been loving Jonathon Sawyer‘s Greenhouse Tavern in downtown Cleveland recently and after a joyous meal there not too long ago Donna asked to hang out and shoot. She’ll be posting a gallery soon but the above is of one of my favorite dishes to eat, period. I can almost never help myself from ordering it when I see it on the menu. It’s also something that’s inexpensive and great to serve at home, and easy if you have a grinder (or a sharp knife—some of the best tartare I’ve had is roughly chopped beef). Chef Brian Reilly (pictured above) made it for us the other day. Greenhouse grinds beef tenderloin to order with an old fashioned hand crank grinder, seasons it with salt and pepper and olive oil, puts a soft poached egg on Read On »
Check out this video on the primal cuts of beef, via Food Curated.