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Entry tags:
Meat
Just a note for myself, more than anything else:
As some of you might know, I've been studying the art of grilling for about twenty years now. I won't bore everyone with lots of details, but yesterday I grilled some hamburgers. I've been using 80% lean ground round or ground beef lately, but yesterday at Teri's request I used an 87% grind of ground sirloin - very fresh.
The burgers came out really well; a definite improvement over the usual. I'll have to remember that, although of course ground sirloin is more expensive than ground round and ground beef. And of course I wouldn't want to go leaner than 87%; anything leaner would end up too dry.
Sebastian went crazy for it all; not only did he finish off his own dinner, he took some of Teri's and finished off mine, to boot.
Later, I took a piece of bread and - okay, this is going to be hard to explain. I don't know if this is something everyone does, or just my family. But when we have roast beef or something, we take pieces of bread and soak them in the juice from the roast. The result is incredibly delicious, and we call it "sweeps" - perhaps because you sweep the bread across the pan, I don't know.
After I cooked the burgers there was a lot of juice left in the platter (of course the platter had NOT been touched by raw meat; I use separate platters for cooked and raw meat, of course).
So I took half a hamburger bun and made sweeps for Sebastian. He loved it, and asked for more. But there was no meat juice left (and why does the phrase "meat juice" sound so disgusting? Sometimes I think I'll end up as a vegetarian in my old age), so I explained to him that sweeps were something that you could only have a little bit of, once in a while. For some reason that explanation seemed to make sense to him.
As some of you might know, I've been studying the art of grilling for about twenty years now. I won't bore everyone with lots of details, but yesterday I grilled some hamburgers. I've been using 80% lean ground round or ground beef lately, but yesterday at Teri's request I used an 87% grind of ground sirloin - very fresh.
The burgers came out really well; a definite improvement over the usual. I'll have to remember that, although of course ground sirloin is more expensive than ground round and ground beef. And of course I wouldn't want to go leaner than 87%; anything leaner would end up too dry.
Sebastian went crazy for it all; not only did he finish off his own dinner, he took some of Teri's and finished off mine, to boot.
Later, I took a piece of bread and - okay, this is going to be hard to explain. I don't know if this is something everyone does, or just my family. But when we have roast beef or something, we take pieces of bread and soak them in the juice from the roast. The result is incredibly delicious, and we call it "sweeps" - perhaps because you sweep the bread across the pan, I don't know.
After I cooked the burgers there was a lot of juice left in the platter (of course the platter had NOT been touched by raw meat; I use separate platters for cooked and raw meat, of course).
So I took half a hamburger bun and made sweeps for Sebastian. He loved it, and asked for more. But there was no meat juice left (and why does the phrase "meat juice" sound so disgusting? Sometimes I think I'll end up as a vegetarian in my old age), so I explained to him that sweeps were something that you could only have a little bit of, once in a while. For some reason that explanation seemed to make sense to him.
no subject
Your "sweeps" are not uncommon in Europe and Australia. The northern Europeans, for example, will typically use lard instead of butter (lard is probably better for you) and the Australian "bread and dripping" was a common pre-seventies dish.
As for ending up a vegetarian make sure you read Peter Singer's latest contribution..
http://www.salon.com/books/int/2006/05/08/singer/index_np.html
no subject
I read that Salon article and was amazed (and amused) by this question: "But surely there's a significant difference between a Jew, for instance, and a chicken. These are different orders of beings."
no subject
Which is what? Animal fat. And what's lard and butter?
no subject
Although one of my favorite death-inducing snacks is a fresh loaf of savory bread from Wright's Dairy spread liberally with butter and microwaved just long enough to melt the butter into the bread.
Come to think of it, I don't use butter for that - I use margarine. Hydrolyzed vegetable oil. So I'm good.
Well, actually that's WORSE for me than butter is, I'll bet, but at least...oh, I don't know.
Sometimes I think of milk and all dairy products as being a tangible representation of love, since the sole purpose of milk is for a mother to nourish her offspring. But that, too, is somehow a bit sickening.
We're stealing the cow's mother-love!
And what's worse, I just made a typo and corrected it. Originally, the line above read "We're steaking the cow's mother-love!".
I need a vacation. :D
no subject
Isn't the "meat juice" the "au juis" stuff you dip French Dip sandwiches in?
no subject
no subject
For what it's worth.