Two great articles online by food guru Steve Manfredi have caught my eye this week - worth pointing out to animal vegetable mineral customers and would-be customers.
In a cut above the rest he looks at butchery, the limited choice of cuts in the stupidmarket, and good old-fashioned advice from the butcher. His focus is on beef rump caps and the article includes two recipes for roasting a rump.
In fritter it all away it's all about the cauliflower which (little did I previously know) is related to horseradish and wasabi and thus the further down the stem one travels (away from the florets) the bitier it gets. A great idea for remoulade and recipes for cauliflower fritters and cauliflower with hazelnuts in Gorgonzola sauce are included.
I think the first article is particularly relevant. I was lucky to grow up in a household with an expert on meat. Unfortunately many people are turned off eating red meat owing to poor preparation as a result of not understanding cuts of meat and their usefulness.
Does this apply to you and/or people you know? What information would you like?
In a cut above the rest he looks at butchery, the limited choice of cuts in the stupidmarket, and good old-fashioned advice from the butcher. His focus is on beef rump caps and the article includes two recipes for roasting a rump.
In fritter it all away it's all about the cauliflower which (little did I previously know) is related to horseradish and wasabi and thus the further down the stem one travels (away from the florets) the bitier it gets. A great idea for remoulade and recipes for cauliflower fritters and cauliflower with hazelnuts in Gorgonzola sauce are included.
I think the first article is particularly relevant. I was lucky to grow up in a household with an expert on meat. Unfortunately many people are turned off eating red meat owing to poor preparation as a result of not understanding cuts of meat and their usefulness.
Does this apply to you and/or people you know? What information would you like?
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1 comment:
Sorry, but being in Melb means I can't be a customer. Do however appreciate your efforts and have passed on your site to friends up north.
No problems about using the whole beast - beef tendons for 2 meals and tripe for another this week.
I love the cauli stems - they are also realted to mustard/canola. In '94 Paul Bocuse was sitting at the next table in one of his restaurants devouring a raw cauli with a dip for lunch.
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