Here is a typical "look what I ate for dinner and you didn't" photograph. I'd say I was sorry, but I'm not. As simple as a roast chicken is, I'm never bored by the presentation and taste.
Wash, dry thoroughly, kosher salt the sucker and do an hour at 450 degrees.
When sliced? Juices pour and flavor smacks yer cheeks.
Nikon D70 with 50mm f1.4, used a reflected light off the breast from natural incoming daylight. I hate daylight, but it does come in handy from time to time.
Correct grilling placement, gentle meat out of direct evil heat.
There's a reason I can set up a nice grilling session on weekday nights, even though I'm putting in 37.5 hours a week at my place of job. Five and a half years ago we decided to buy a little teeny tiny house in the same city that I commute to. This gives me a 6 minute commute, even in dead tight traffic I can get there in 10 minutes. That's planning right there, just in case you were wondering.
Tonight was the last night I had to grill the Crepinettes & Sweet Italians from last night's post, it was time.
What you're viewing there is a mesquite fire squizzled with spatz of hickory chips. Every 7 minutes I tossed on a Rosemary branch that was semi-dried from the garden. Oddly enough Rosemary is pretty much a Weed here in the SF Bay Area, you can't walk down any block and not find it spouting from some box or yard.
The gifted meat is a Lamb Crepinette with Red Wine and Nicoise Olives and yes, Sweet Italians. Notice they're done and not engulfed in flames. Why? Because they're sitting to the side of the direct FIRE. Do you see any problems? No, you don't.
They're gone now, we et them.
Hugs.
Earlier this month, June 8th, Jonathan Kauffman of the East Bay Express wrote an article about his travels around the San Francisco Bay Area in search of good meats to put on the grill. He hit some of the best around, Kinders, Bobby Lee's Country Smokehouse, Giovanni's in Pinole, you get the idea. He was also smart enough to stop by and pick up some goodies from the Fatted Calf. Unfortunately, he wasn't pleased to say the least.
Oh man, it was only 3 or so weeks ago I heard that Fatted Calf was needing some help at the stall in Berkeley. I let them know I was available for whatever on June 25th. Well, okay, I was only available up until noon. Even so, I could throw concrete blocks for hours without breaking a sweat, I was ready!
Nikon F2a, 55mm f2.8 Micro lens with dumb old Kodak 200 asa print film. Sanned with flatbed from print, originally at 300 dpi.
Many moons ago I found myself taking pictures of food (meat). This started with film probably back in the early 1970's. Clearly things progressed, changed and happiness grew. In 1997 we found ourself in a really cool rented house with 2400 sq. ft. on a 1/4 acre for 850 dollars a month. Boy, talk about a playground ...
Alright class, settle down. I'm happy to see everyone made it because we have a special guest today. Let's see if we can spot this mysterious person by asking a few questions. Question #1, who here really loves bacon? Show hands please, excellent. Question #2, who here doesn't mind driving all over the darned place to buy special food treats? Show hands again, exellent. Yes Sam, I see ya. Question #3, who here would drive from the San Francisco Bay Area to Bend Oregon to buy bacon? Yup, that's right. Stand up Chilebrown.
Okay, first things first. Taylor & Toponia are taking off for a few days. After some rolling around it looks as though Jan will be holding down the fort for the most part. However, you'll find yours truly there setting up and sticking it out for a few hours. That's right, the good Dr. Biggles will be slinging meat up until about Noon on Saturday! So, if you're in the neighborhood, please stop by and say hi.
Second things second and man it's a home run. This week are Lamb Crepinettes with Nicoise Olives and Red Wine. Actually, you may not get any cause I'm going to buy them all when I get there at 8am to load the truck. If for nothing else, these rounds of lamb are worth getting out of bed for. Next up is the special, as if the Crepinettes don't qualify, the Petit Jambon. I nice little hammy ham that's been brined and is ready for the grill or smoker. Oh look! Guinea Hen Terrine, oooo you should get one of these too. Sweet & happy little Guinea Hens make some wonderful pates, I miss them so. Ya know, I'm seeing a lot of wonderful greens in the stores these days, and they've got Pancetta listed. If'n you're in the NEED.
All looks well on their menu for this coming Saturday. Come on out to the Berkeley Farmer's Market and find yourself some meaty adventures.
Now for their Newsletter ...
Many of us want to make the right choices for ourselves and the environment. We do what we can and when we can. As with many of you, I have to hit more than a few grocery stores to get what I need. A month ago I was able to cut my trek by one stop if I bought some Green dishwashing soaps. These included both regular soaps and one for the automatic rig. Sure they were probably 3x the cost, but I'm willing to see what the scoop is. Let's bring those babies home and put them through the test.
CORRECTION 6/27/2005: Palmar has been open for 2 years, not 1 month as stated in my review, please take note.
UPDATES available, see end of post. 6/29/2005
Tuesday afternoon I was driving to get something to eat after going home to water my new 'mater plants (thanks Chilebrown!). I'd pulled close to Potrero Avenue and was going to visit Rick's Quality Meats and get a dumb sammich. The closer I got the madder I got and decided I just couldn't eat another sandwich. This is when I made my turn, away. And I'm glad I did because yesterday's lunch was just as good as today's. Read on if you care ...
Many years ago I watched you arrive on the scene at Food TV, probably around 1997 I think it was. The idea of having a tv channel devoted to food & cooking sounded absolutely wonderful. Both my wife and I enjoyed your 5 O'clock slot. We grew weary and went on to other things. Over the years some love you and some have ridden you pretty hard, the name of Bourdain comes to mind. I decided not to jump in because there was enough of your name flitting about. Yeah well, that was then and this is now. I had the serious displeasure of tasting your salad "dressing" tonight. My first reaction was a screwed up face that sprung my tongue. "Gee, no sugar in there." I remarked. I turn the bottle over, I wish I had done that in the store and find High Fructose Corn Syrup right up near the top! I can tell you this, you sure as hell don't serve THIS to your family, do you? No sir. That Wishbone Italian is better than yours and that brother man, is pathetic. There is no excuse for putting your name and likeness on that bottle of crap. You sir, are a dirty rat bastard.
Biggles
ps - Yes, I know better than to buy bottled dressings. But I'm a dumb boy and saw something shiny when I was in a hurry.
Here is something that worked out pretty well on the Father's Day Smoke Fest. The stuffed pork loin was the highlight, but only by just a bit. The beef brisket was running a close second. All were tender, quite juicy and the smoke ring was wide & deep. I have to say though, the onion was fun because I'd never had one this big.
Instead of waiting until next week to share my meat, I thought I'd step in right now and give you the short low down. I have more pictures, more meat and more love to share.
I got the fire started a little late this morning, 8:30am. The brisket had been marinating all night and went in first. A few hours later went in this Porchetta Pork Loin Roast from Fatted Calf. If you look, you can see where they sliced it open, stuffed it with herbs & spices and sewed the sucker right back up. I'm also doing a few whole chickens, one has a Jerk type seasoning and the other said it was a Singapore situation (had curry powder!). All these babies were installed in to a 200 degree smoker powered by mesquite/hickory and rosemary branches when I'm feeling dangerous.
I haven't done a brisket in years, it'll be interesting to see how this turns out.
Biggles
It was cold, rainy & quite nasty for mid June here in the San Francisco Bay Area. And the bald tires on my old pickup weren't doing me any favors either. What's a perfect thing to do on such an afternoon? That's right, attend some fancy cooking demonstration in The Cellar at Macy's in San Francisco.
Biggles took the day off, I'd had enough. It's been two years since I've taken a little vacation and now seemed a good time as any. I started the day by heading off to Marin with Paul and Tiny E for some Farmer's Market Action. I have to say, Paul was right. Thursday rules there, the spread was far better than good. With markets in mind, Saturday's at Berkeley will be sporting the: Arista Panzanese.
We haven't seen this wonderful roast in quite some time. What this means is you need to show up extra early, pre-10am to get yours secured. Or give them a call. I vouch for the roast personally, it's amazing. When roasted in the oven the fat skin is crunchy! I used a fancy bread knife to make it go, very nice. The Pork Crepinettes with Duck Liver and Pistachios is something you'd want to consider as well. I can't pass up even ONE Crepinette, they are the world's gift to meat. Please take the time to check out their newsletter and get what you love ...
Before I come right out and say how much this new salad dressing blows chunks, I feel there is some business to take care of.
First of which is that I'm still not eating much, if any, meat. You bet I've had some pork and chicken and goodies in the last month or so, but NOTHING like the previous days. I would also like to add that expect the photography around here to change a bit and this is the first issue (this doesn't mean it will get better, just different). I know I blew some highlights and could have used a tad more depth of field, but this is what you get when you don't pay. Over the last 3 weeks I've spent some time in the detached garage cleaning, tossing and making a place where anyone can come in and USE it. It will never be a place to dump crap again, that's saved for the new 10x20 barn. Not only do I have a nice PC installed, but an earthshattering (no kidding) bachelor type stereo system installed and working fine. Along with this all is a place where I can set up a small studio and get some shots done. This one is too basic, one direct light source (the setting sun), sitting on a speaker stand a close friend made 24 years ago with my D70 set up on a tripod. I used the spot metering off the neck and pow, here we are.
Brianna's New American Dressing doesn't really taste like much. I waited until we used the entire bottle to say anything. The last week I've added more evoo, fancy red wine vinegar and herbs and pepper and and and and. You get the idea. I checked out the ingredients and it isn't much of anything. Canola oil, herbs spices and stuff that apparently doesn't matter. Oh, but it says that's it's a good source of Vitamin E and there's no MSG. Oh joy, they care so much. If you care so much, how come you don't care that it doesn't taste?
Steer Clear.
Biggles
He who wants pork, knocks at the gate; he who loves pork finds the gates open.
--Sir Rabindranath Tagore Thakur (1861-1941)
That's not my plate.
Mama gets the credit for making this one. I picked up a few goodies on the way home. And speaking of stopping by a local market to get some ingredients, what's up with grocers and where they decide things should go? If I can get away with it, I usually stop by Giovanni's Produce in El Cerrito. It's a smallish little neighborhood store with decent stuff and of course, Rick's Quality Meats. Okay, so we're talking just a few rows of canned/bottled/boxed goods here, not much. If you want tomato sauce you only have a few choices, which is fine. Okay, one of the things on my list was Red Wine Vinegar. That's an easy one, the vinegars are over here with the salad dressings, oils AND OTHER VINEGARS, right? Nope. No sir, ain't there. They got white vinegar and cider, but no red wine vinegar. Looks as though I'm going to have to make another stop, which I don't want to do. I'm weary from working all day and want to go home. At this point I remember some other things on another shelf on the other side of the store. I'll check there, just to see. Bingo! There it is, next to all the expensive balsamic vinegar and imported olive oils (2 kinds). GOLDANGIT MAN !!! Why the hell can't they put the vinegars with the damned vinegars !?!
Wanna see what's in the salad? Yes, there's red wine vinegar in it.
Here is a preview of Uncle Wiggly's Goodtime Sausage, a custom sausage from Taylor at Fatted Calf. I had a meat epiphany the other week and knew what I needed. It's got 30% fat in there, now that's love.
And speaking of love, Fatted Calf is doing up some Wild Mushroom Crepinettes this week. I like these cause the mushrooms are left in a fairly decent size, not all minced up and gone. Pick up at least two of those. OH, i'll be doing something else on Saturday and won't be attending this week's Berkeley Farmer Market. Would you go and take my place, please? [pause & reflect] Oh look! They've got some Savory Pork Sausage with Greens listed too! Oh, man. Those are delightful, the greens give it such a nice sweet dimension. It's like eating your vegies and meat all at once! A balanced meal in a casing, how smart is that? Very. Hey, since many of us are going to outdoor parties this weekend, pick up a Guinea Hen Terrine and ... HEY, what's this? Down under the Salumi header, it says, "Petit Sec aux herbs". Well, Petit is French for small and Sec is French for dry or dryness. So, it's gotta be some dried, cured meaty treat with herbs in it! I want that NOW. I'll have to find a way to get me somes. Take care and hope you get out to your local Farmer Market this coming weekend,
Biggles
I wanted to stop by and send my love to ya'll. By no means is Meathenge Labs in a slump, we're doing very well. And I have to say, it's a Big Well. Not only have I asked & received from Fatted Calf my very own customized sausage, but am taking regular days off during the week to hang out and grill and or smoke. I've spent more than 7 hours in the garden wreaking havoc with those damned sticky bushes and whatever else was in my way. We have a substantial yard here and it's a bare slate. So just planting trees and goodies all pell mell won't do, I have to consider each planting. I'm wanting to do good here, it takes Deep Thought. If that wasn't enough, I finally (after 5.5 years) have a computer at home! No big deal for most, but it took me over 2 weeks of cleaning, tossing and scrubbing out 20' x 20' detached garage to get that going. Today? I'm doing more in the polishing department.
What do I need? I need a certified electrician and all around great person to come by and upgrade the power and help me build a kitchen out here. Anyone hip? I have sausage.
Hugs and love to everyone, Meathenge Cares.
Biggles
I've been absolutely swamped here at the Labs. So many things going on all day long and into the night, every day. For weeks. One of the many things I've been doing is cleaning and going through some family item boxes I've been carrying around for over 20 years. Look what my sister found in one of the boxes! I can't be sure, but this looks my Grampa from way too many years ago. Check out that grill, kinda portable looking huh? It's too bad those things rust out and go away. That'd be one fine grill to have today.
I promise more real cooking in the near future, but for now? Meatabilia. Enjoy.
Ms. Tallulah flew in from New Zealand with her parents in tow to find the San Francisco Bay Area having some balmy weather. This spelled GRILL TIME for Biggles. Since I can't eat meat or very little, any chance to grill a load gives me the chills. I felt bad though, I'm supposed to be taking pictures for Nick, sorry about that. It's been a far busier week than expected. As you can see, we're suffering. Hope ya'll are enjoying the good weather as much as we are. Onward.
OH dear, I was doing fine when I received the Fatted Calf Newsletter. I sawr the stuffed quail and smiled. But it was when my eyes dropped to the Lamb Crepinettes with Nicoise Olives and Red Wine that I came to pieces. Lamb ?!?!??! Nicoise Olives !?! Do you have any idea how good those olives are in sausage? Do you? It's an amazing, completely unexpected bite. The texture moves right in and gives you a little salty thrill. Don't miss out, if you only go for the Crepinettes you're doing better than most. Fatted Calf is sportin' plenty of great things week, please follow on and read their newsletter. It's a goodin'.
